day.).
2. FINISH SOUP Remove bones from slow cooker
In a large pot, boil water.
Add split peas, onion, yams, celery and olive oil.
Reduce heat and simmer, covered, about 30 minutes.
Add spinach, garlic and basil; bring to a boil again. Reduce heat and simmer, covered, about 25 to 35 minutes or until split peas have dissolved to form a thick broth.
Stir occasionally.
Add frozen peas and soy sauce.
Add molasses and Spike or salt to taste.
Simmer 5 minutes until peas are tender and flavors are well blended.
Serves 8 to 10 bowls.
Melt butter and olive oil in soup pot on medium heat
ucchini (leave skin on). Heat olive olive oil in a skillet over
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
side.
In a medium soup pot or casserole, cook the
Reserve the broth for another soup base, or chicken base. Because
In a large soup pot, stew pot or dutch
olden in the olive oil. Use a large soup pot!
Cut
roof casserole dish. Pour the olive oil over the garlic to
1. Heat the olive oil in a large soup pot. Saute the garlic
In a large pot, heat olive oil then add garlic and
NOTE RE AMT:.
Makes approx 2 cups of \"condensed\" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
hop one finely for the soup.
Heat a suitable pot
Saute onion and leeks in olive oil until soft.
Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
Add stock, soy sauce and molasses.
Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.
arge soup pot, heat the one tablespoon of the olive oil
b>olive oil until the onion begins to soften. (Note: In her recipes
heat a tbl of the olive oil and add celery, onion
lender, blend the tofu and olive oil. Transfer the mixture to
nd the 1st teaspoon of olive oil. Cook for 15 minutes