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
at and add pork or lamb. Saute for a few more
PREPARATION-.
Use lamb chops and de-bone the
Toss lamb in flour to coat; shake off excess. Heat oil in a large skillet on medium-high heat. Cook lamb, in batches, until browned all over.
Place 4 lamb chops into a 4.5-quart slow cooker. Sprinkle with 1/3 each of the soup mix, leek and celery. Repeat layering with remaining lamb, soup mix, leek and celery. Pour stock into slow cooker. Cook, covered, on low, for 6 hours.
Remove lamb from slow cooker; cover to keep warm. Skim fat from surface of sauce; season to taste. Serve lamb and sauce sprinkled with parsley.
stirring, until fragrant.
Add lamb to pan; cook, stirring, for
Heat a large saucepan over moderately high heat. Add lamb, onion, 2 cloves garlic and spices; cook, stirring, 2-3 mins until lamb has just started to brown. Add 8 cups water and bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Add chickpeas, rice and tomatoes. Simmer, uncovered, for 20-30 mins, until rice is just tender. Stir in lentils.
Combine cilantro, lemon zest and remaining garlic in a small bowl.
Ladle soup into serving bowls. Sprinkle with cilantro mixture and serve with chapattis.
heavy soup pot over high heat. Add the lamb and brown
Wash lamb pieces well and throw them
hen place in a large soup pot, adding meat, celery, carrot
Season lamb with salt and pepper (if using) add oil to fry pan, browning lamb in batches.
Add lamb to crock pot with all ingredients except fresh dill.
Stir to combine ingredients.
Cook on low for 8 to 10 hours.
Add dill stir and leave for 10 more minutes.
Serve and enjoy.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
nd let cool (continue simmering soup in pot).
Blend cooled
Rinse lamb, and put in pot with
eat to medium, and add lamb; cook for 3 to 4
ring to boil.
Add Lamb to boiling water. 30 minutes
Melt butter in a large pot.
Add onion, celery and carrot.
Cook until the onion is translucent, 3-4 minutes.
Add garlic, thyme, curry powder, bay leaf, and flour.
Cook 3 minutes.
Slowly stir in stock.
Simmer for 25 minutes.
Add apples, rice and lamb.
Simmer for 20 minutes more.
Stir in cream, salt and pepper.
Serve hot.
Chop finely the celery, carrot and onion and saute in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
Finally add the noodles and cook for a few minutes.
Serve with freshly ground pepper.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,