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
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
Preheat the oven to 300\u00b0F. Heat the oil in a large pot and saute the carrots, potatoes, celery and cabbage. Add the lentils, onion and garlic and saute briefly. Stir in the tomatoes and stock, cover and simmer for 5 mins. Add the cannellini beans, peas and thyme and continue to simmer for 5-6 mins. Set aside to cool.
Place alternating layers of bread and stew in a deep casserole dish or large ramekin. Bake for 30-40 mins. Serve garnished with thyme.
add the garlic and saute for 1 minute; add all the
ups boiling water; soak beans for 1 hour.
Drain beans
Heat soup pot over medium-high heat.
and saute, while stirring occasionally, for 3-4 minutes or until
After about 10+ minutes (original recipe said about 5 minutes, but
add the garlic and cook for 1 minute, add the carrots
dd the garlic and stir for about 30 seconds. (You want
void curdling, do not allow soup to boil after cheese is
edium heat, cover, and simmer for 1 hour, or until the
nd cook until soup thickens. Simmer on low for 30 minutes.
hen add garlic and stir for 2 minutes to take the
wine and basil and saute for another 5-10 min.
chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy