arge airtight plastic container).
Soup Directions:
Sort and wash
Saute onion and garlic in butter for 5 minutes.
Add carrots and potatoes; stir to coat with butter.
Add chicken broth, water, salt, tarragon and pepper.
Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
Puree soup in batches in blender or food processor until smooth.
Pour back into saucepan.
Stir in milk.
Heat and serve.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
he breast meat in this soup recipe but I prefer to cook
eftover cooked rice for this soup recipe. Add the cooked rice right
ittle.
Then add the soup stock and stir to mix
ash, peel and slice the carrot thinly at an angle. You
Peel off the cover of carrot and radish, next cut them
In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
celery and onion. Place in soup pot with the butter. Cook
Pour 1 cup of the chicken broth, and the contents of the gravy mix packet, into a small bowl. Whisk well to combine.
Combine potatoes, carrot, onion, ham, and remaining chicken broth in a large soup pot; bring to a boil. Cook for 5 minutes, and turn down to a simmer. Whisk in the broth and gravy mixture. Simmer soup for one hour.
Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
Puree soup with an immersion blender until mostly smooth before serving.
Put your onion, garlic, carrot and basil stalks into a
ogether with the sliced tops, carrot, 1 cup water and roughly
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
utch oven, saute onion, garlic, carrot, and green pepper. Season veggies
n. To re-volumize the soup add the same amount of
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").