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
nd pepper to taste. Add sotanghon noodles and push down into
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Combine the first 6 ingredients together.
Form into balls, about 1-inch in diameter.
Saute garlic in lard, add onion and broth.
Boil.
While boiling, drop meatballs, one by one.
Cook until meat is almost done.
Add the sotanghon and cook about 5 minutes longer.
Season with toyo and pepper.
Pour into a soup tureen or bowl.
Sprinkle with green onion and serve hot.
Drain sotanghon and cut to short strands.
Set aside.
Saute onion in hot oil. Add chicken breasts and saute until the meat becomes firm and white.
Season with salt, patis and white pepper. Add chicken broth.
Simmer for 10 minutes.
Add vegetables and cook until snow peas are done, but still crisp, about 4 to 5 minutes.
Add sotanghon and cook for a few minutes more.
Saute garlic in hot oil until slightly brown. Add onion and stir for 1 minute. Add chicken cubes and saute for 5 minutes or until chicken turns light brown. Add mushrooms to chicken mixture and stir-fry for 1 minute, then add the achuete juice. Season with patis, salt and pepper. Add chicken broth and cook to boiling. Add drained sotanghon and cook for 10 minutes more or until sotanghon is tender. Garnish with green onions. Serves 8.
thyme and oregano. Let the soup simmer on low heat for
Chop the chicken into pieces.
Put into a pot with the crushed ginger.
Cook, uncovered, until the liquid has evaporated.
Brown chicken slightly and add to the patis and enough water to cover the chicken.
Bring to a boil, then simmer until the chicken is tender.
If you need more soup, add a can of chicken broth.
Add the vegetables of your choice.
Add the long rice for the last 10 minutes.
he heat and ladle the soup into bowls. Sprinkle croutons over
Fill large soup pot with cold water.
After about 10+ minutes (original recipe said about 5 minutes, but
quart Dutch oven or soup kettle.
Cover and bring
sing your hands or a soup spoon, shape the dough into
mix the cream of mushroom soup with 1 1/4 cups
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.