Best 4 Polka Dot Soup Recipes

HOT DOG SOUP

Steps:

• In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.

POLKA-DOTTED MACARONI AND CHEESE

Steps:

• Pour macaroni into a 10x6 baking dish, ungreased.
• Stir in the soup, milk and Worcestershire.
• Slice the franks (hotdogs) thinly, and arrange on the top.
• Bake at 475 for 25 minutes, or until hot and bubbly.

POLKA-DOT PEA SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat.
• Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth. Season with salt and pepper.
• Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve.

POLKA DOT SAUSAGE PANCAKES

Steps:

• Cut sausage links into 1/8-inch slices. In 10-inch skillet, cook sausage until brown; drain and set aside.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, place about 10 sausage slices randomly within a 3-inch circle on hot griddle. Pour slightly less than 1/4 cup batter over sausage slices. Cook until edges are dry. Turn; cook other sides until golden brown.