lend flavors.
Puree the carrot mixture in a food processor
Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
Add carrots sliced about 1/2 inch, and cook about 4 minute
Add stock and cook until vegetables are fork tender.
Puree with hand blender.
Stir in dill.
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
Heat olive oil in a large saucepan over medium heat. Cook onions, celery and carrot, stirring, for 5 mins, or until softened. Add garlic, chili, bay leaves and parsley stalks. Cook, stirring, until fragrant. Add lentils and stir to coat. Add 12 cups water and bring to a boil. Reduce heat and simmer for 20 mins, or until lentils are tender. Remove bay leaves and parsley stalks.
Add spinach, vinegar and salt. Stir until spinach wilts. Season. Serve topped with dill sprigs.
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.
eftover cooked rice for this soup recipe. Add the cooked rice right
he breast meat in this soup recipe but I prefer to cook
ittle.
Then add the soup stock and stir to mix
dapted her grandmother's chicken soup recipe for cooking by microwave.
epper to taste.
Divide soup among serving bowls. Thin remaining
ash, peel and slice the carrot thinly at an angle. You
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
Peel off the cover of carrot and radish, next cut them
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.
In large soup pot, add all ingredients except orange zest and half and half.
Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
In batches, ladle hot soup into blender and puree until smooth.
Return back to soup pot and add orange zest and half and half (if using).
Bring back to simmer and serve.
In a large crockpot, combine first ten ingredients.
Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the \"chunks\" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
Put your onion, garlic, carrot and basil stalks into a
ogether with the sliced tops, carrot, 1 cup water and roughly
Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
Simmer 15 minute or until vegetables are barely tender. Serve hot.