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.
arge airtight plastic container).
Soup Directions:
Sort and wash
aucepan; add chicken soup base. Bring the soup to a boil, reduce
Preheat oven to 350\u00b0F.
Thoroughly mix the soup, garlic powder, and chicken.
When mixed, slowly stir in the tortillas.
Pour the mixture into a 2-qt shallow baking pan.
Sprinkle the cheese over the mixture.
Cover and bake for 25 minutes or until hot.
lender and blend until salsa verde is smooth.
Mix chicken
Saute pork and onion in a large skillet over medium high heat until onion is tender and pork is cooked through.
Add salsa verde, chicken broth, beans and cumin and mix.
Cover and simmer 15 minutes.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
inutes. (At this point, the soup can be refrigerated in an
Pour the oil into soup pot and saute onions for five minutes.
Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
Serve hot.
Combine all ingredients, except collards.
(Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender.
Remove sausage and reserve.
Puree potatoes in a blender or food processor until smooth.
Return to pot.
Add collards.
Simmer 5 to 7 minutes, or until the greens become barely tender.
Slice the sausage; put a few into each soup bowl.
Pour soup over and serve.
Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.
-10 minutes.
If soup is too thick, thin with
In a large soup pot, sautee chicken, onion and garlic in olive oil until chicken is cooked (5 minutes at the most, as the chicken will finish cooking as the soup boils, just in case you use large chunks).
Add Chicken Stock and rest of ingredients, bring to boil and set heat to medium.
Boil for about 20 minutes, or until carrots are soft enough to easily bite.
salt and pepper into the soup and return to medium heat
In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
Add water, chicken broth, potatoes and pepperoni.
Simmer about 20 minutes until potatoes are tender.
Remove pepperoni and set aside.
Puree soup with an immersion blender or in a blender by batches.
Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
Taste and add salt, if needed.
Serve hot.
In saucepan, boil water, onion, pepperoni and oil for 1/2 hour.
Add cabbage and reduce to soft boil for 15 minutes.
Add potato flakes slowly, stirring constantly.
For thicker soup, add more flakes.
Simmer for 15 minutes.
Salt and pepper to taste.