To make the soup, heat 1 tbsp butter in a large saucepan, add the cabbage and onions and saute for 4-5 mins. Add the potatoes and 4 1/4 cups water then season and stir in the vegetable stock and cumin. Bring to a boil and simmer for 15 mins.
Meanwhile, to make the croutons, heat 2 tbsp butter in a frying pan, add the bread and fry for 4-5 mins, turning, until crisp.
Puree the soup with an immersion blender. Mix in the Parmesan, cream and chili pepper. Divide the soup between 4 bowls and sprinkle with parsley and croutons to serve.
Melt the butter in a large saucepan over medium heat. Add the potatoes, onions and celery and cook for 3-4 mins. Add the broth and bring to a boil. Reduce heat and simmer for 15-20 mins until the vegetables are tender.
Transfer the mixture to a blender and blend until smooth. Return to the saucepan, stir in the cabbage and caraway and simmer for 10 mins. Season with salt and pepper to taste, divide among four bowls and serve.
In a large saucepan, heat broth over medium heat.
Add cabbage and potatoes.
Cover and simmer about 10 minutes until potatoes are tender.
In a large skillet, over medium heat melt butter.
Add leeks and cook until tender.
Stir in flour (into leek mixture) and cook 2-3 minutes.
Add 1 cup half and half to the broth mixture.
Add leek mixture to broth mixture.
Add remaining ingredients.
Stir in remaining 2 cups half and half.
Cook over low heat 10-15 minutes.
Lightly brown pork in large saucepan.
Remove pork from saucepan and drain excess fat.
Saute onion and garlic in vegetable oil until softened, in same saucepan.
Put all ingredients (including pork) in saucepan.
Bring to a boil, covered.
Simmer for 90 minutes, covered.
Enjoy!
Fill large pot halfway with water.
Add meat, salt and pepper. Bring to boil.
Slice cabbage and add.
Add beans and vinegar. Simmer, uncovered, for 3 to 4 hours.
Brown pork in deep pot.
Chop cabbage and add to pot with pork chops that have been cut into bite size pieces.
Saute cabbage with pork chops, then add 1 (16 ounce) can tomatoes or stewed tomatoes and 1 can tomato sauce.
Season to taste and add a basil leaf.
Eat over rice.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
Whisk the water, flour and skim milk together and add to to soup.
Add cubed cheese and stir until cheese is melted and soup is heated through.
Add salt and pepper to taste.
Chop the cabbage into 2 inch chunks.<
In a 6 qt dutch oven, lightly saute garlic and onions in a little olive oil
add chicken and cabbage and stir lightly.
add bouillon, I prefer the Better than Bouillon brand, and add enough water to cover the mix, I like chunky thick soup, you can add more water to your taste.
add red pepper, salt and black pepper to taste
add the orzo and boil 2 minutes less than directions state on the package.
let the soup rest about 5 minutes.
serve with garlic bread and a salad for a full meal!
Saute onion in olive oil slightly.
Add cabbage and cook for a few minutes. Add flour and mix well. Add wine and beef stock. Bring to a boil (boiling gets rid of the alcohol in the wine, but leaves a terrific flavor).
While simmering, add spices. Salt and pepper to taste.
After soup is ready, add kielbasa and cook 15 minutes longer.
Wash, drain and
shred cabbage.
Place juice in a large nonaluminum saucepan with
an
equal amount of water.
Add the cabbage and slowly bring
to
a boil.
Cover and simmer for 10 minutes.
Add the
bouillon, lemon juice, salt and pepper plus any other spices
and
vegetables
you\twish.
Cover
and cook slowly for another 5 to 15 minutes, depending on the degree of doneness desired for
the
other
ingredients.
Serves 8.
For best results, reheat it very slowly.
Freezes well.
Pour boiling water over chicken and in cavity.
Place chicken,
eat. Add onion, garlic and ginger and cook until onion is clear
live oil, over high heat, and saute sausage for 3 minutes
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
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.
Heat broth.
Add cabbage and potatoes.
Cover and simmer about 10 minutes.
In a large skillet, melt butter.
Add onion and cook until tender.
Stir in flour and cook 2 to 3 minutes.
Add 1 cup half and half to broth mixture.
Add onion.
Add remaining half and half and cook over low heat 10 to 15 minutes.
Serve with pat of butter, if desired.
In a soup kettle, combine water, oregano, peppercorns and bay leaves.
Bring
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.