Partially
freeze
meat for easier slicing.
Slice pork thinly into
bite-size pieces.
In 3-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
n warm water for about 20 minutes.<
as to sit for at least 15 minutes for the flavours to
chilled and used later in soup next day).
Return the
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
at by itself: heating the soup will continue to cook the
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
Bring to boil and simmer for 10 minutes.
Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
Simmer 10 minutes.
he oil in a large soup pot, then saute the onions
auteed aside, for re-use later.
Allow the soup to cool
nd cook until soup thickens. Simmer on low for 30 minutes.
n your crumbled bacon, cheese, sour cream, instant potato flakes, and
ooker on high for 4 hours or low for 8 hours.
/3 cup boiling water for 15 minutes. With a slotted
n a large, heavy pot for about 5-7 minutes. Stir
void curdling, do not allow soup to boil after cheese is
alt, a few dashes of hot sauce, the two apple halves