Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Saute over low heat in the butter the onion, carrot and celery until soft.
Add the flour and cornstarch and cook until it just begins to brown.
Add chicken stock; stir until smooth.
Simmer 5 minutes.
Add milk; heat.
Add cheese and baking soda.
Heat soup, but try not to boil.
Season with salt, pepper and cayenne.
This freezes well.
Serves 8.
il.
Add leeks and garlic and saute over medium flame until
Simmer the corn in milk until tender. Add the cream of celery soup and butter.
Season with salt and pepper.
Simmer for a few minutes until thoroughly heated.
he pot.
Add onions and saute until translucent, about 7
ver high heat. Saute onions, carrot and celery, stirring, for 5 mins, or
igh heat. Add onion, carrot, and celery. Saute while stirring lightly until
quart saucepan, combine beer and bouillon powder or granules.
dd 1 carton of broth and heat to boiling.
Reduce
edium-high heat. Cook onion, carrot and celery, stirring, 5 mins, or until
Heat oil in a large saucepan over medium heat. Cook onion, garlic and mixed herbs, stirring occasionally, for 10 mins, or until onions are tender. Increase heat to high, add carrot and celery and cook for 4-5 mins, or until mixture begins to brown. Add tomato puree, stock, beans and ham hock. Bring to a boil, reduce heat and simmer for 25-30 mins.
Remove ham hock. Shred meat and return to soup. Discard skin, bone and fat.
Add pasta and cook for 15 mins. Season to taste. Top with grated parmesan and serve with crusty bread.
Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.
Saute onions, minced garlic and celery in heated butter in a dutch oven.
Cut carrots in thirds or in half and cube ham if needed.
Add flour and stir.
Add everything else.
Slowly add water cook until veggies are tender (30 minutes or so).
Heat the oil in a large saucepan on medium heat. Add the onions and cook for 5 mins, until soft. Add the cumin seeds and stir for 1 min, until fragrant. Stir in the carrot and potato.
Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 20 mins, until the carrot and potato are tender. Season to taste and set aside to cool slightly.
Using a blender, blend in batches, until smooth. Return the soup to the pan and reheat on low heat. Serve the soup sprinkled with additional cumin seeds, if desired.
Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.
Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.
Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.
Bring the potatoes, onion, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.
ead. Cool slightly, cover, and chill.).
Drain beans, reserving
he ingredients in a bowl and mix with hands to combine
Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
ace the carrots, onion and celery in a lare pan and add the vegetable