arge airtight plastic container).
Soup Directions:
Sort and wash
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.
eftover cooked rice for this soup recipe. Add the cooked rice right
he breast meat in this soup recipe but I prefer to cook
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
ittle.
Then add the soup stock and stir to mix
ash, peel and slice the carrot thinly at an angle. You
Peel off the cover of carrot and radish, next cut them
In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!
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.
Cook potatoes, onions and carrot in minimum amount of water (just to cover).
Add bouillon cubes when vegetables are done. Add soup, stirring quickly until smooth.
Add milk and water (can use two cans of milk and eliminate the water).
Add seasonings. If you want a richer soup, add 1/4 cup butter and use evaporated milk.
If you want more soup, add more water and milk.
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.
celery and onion. Place in soup pot with the butter. Cook
Put your onion, garlic, carrot and basil stalks into a
ogether with the sliced tops, carrot, 1 cup water and roughly
Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
Saute onion and garlic in butter for 2 - 3 minutes until soft.
Add the chopped kohlrabi and carrot, stir and saute briefly.
Add water and crumbled vegetable cube; bring to the boil.
Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.
he bacon. Add leeks and carrot. Cook and stir, scraping the
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Cook ground chuck in large nonstick skillet over medium heat until browned, stirring until meat crumbles.
Drain and pat dry with paper towels.
Wipe pan dripping from skillet with paper towel.
Return meat to skillet; add carrot, onion, tomato sauce and mushrooms.
Stir in water.
Cover and bring to a boil.
Reduce heat and simmer 30 to 35 minutes or until carrot is tender, stirring occasionally.
Serving:
1/2 cup.
Yields 8 servings.
Place the carrots and potatoes in a large saucepan, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 mins until the vegetables are soft. Remove from the heat and stir in the chopped herbs. Cool slightly. Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl.
To finish, heat the milk gently and whisk it until it becomes foamy. Gently swirl into the soup. Garnish with the whole chives and extra parsley.