rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce
For the soup: In a medium nonstick skillet,
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
he vegetables.
Add the Recipe #476612, a cup at a
ork tender. Add salt and pepper to taste. Add Hot Hungarian
eftover cooked rice for this soup recipe. Add the cooked rice right
ittle.
Then add the soup stock and stir to mix
he breast meat in this soup recipe but I prefer to cook
ixture with black pepper.
Add roasted red pepper and cook for
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Start by melting 2 tablespoons of butter in a medium sized soup pot.
When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.
igh heat. Cook onion, red pepper flakes and garlic, stirring, until
In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
Season with smoked paprika, salt and lemon pepper.
Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
Blend until smooth with stick blender.
Serve hot or chill and serve cold.
alt and pepper.
brown in a dutch oven or soup pot
ranules, minced onion, basil leaves, pepper, cumin, garlic powder, ginger and
Add garlic, paprika and chili pepper; cook, stirring, for 1 min
sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally