ook this all in the soup pot for a one pot
Brown sausage in a large Dutch oven or soup pot and drain fat.
Add diced onion and cook until tender.
Add everything else but the parsley and stir until blended.
Bring soup to a boil and then reduce heat to low and allow to simmer for about an hour.
Stir in the parsley and season to taste (taste it first, you may not need any additional seasoning).
Serve with sourdough breadsticks warm from the oven.
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
oil-lined baking sheet coated with cooking spray; broil for 5
ke them ahead, because the soup cooks pretty quick. Also,
In a large heavy soup pot or dutch oven over
o 20 minutes. Quickly fluff with a fork, then remove from
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
00b0F. Line a baking pan with parchment paper. Combine eggplant, cherry
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
Melt the butter in a saucepan and saute the onions and drained salsify for about 3 mins. Add the flour and cook briefly then pour in the vegetable stock and the milk, stirring. Bring to a boil, simmer for 10-15 mins and season to taste. Puree the soup with a hand blender then add cream. Serve in bowls with the crispy bacon and a dollop of pesto.
Heat oil in saucepan over medium heat.
Add onions and saute until onions are clear.
Stir in the garlic (powder) and mix well.
If using garlic, cook until garlic starts to brown.
Pour the soup plus 1 can water over the onions.
Add the shrimp, water chestnuts, green onions and pepper.
Heat throroughly then add the frozen peas and heat through.
Season to taste with the salt if needed.
Ladle into soup bowl and garnish with chopped cilantro.
arge Dutch oven or medium soup pot over medium heat. Add
tick blender to puree the soup or in a blender or
Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
Just before serving, blend soup with ice in batches until smooth.
Serve topped with avocado cream.
Enjoy!
Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.
SOUP:.
Saute onion in oil
Stir in basil and season soup with salt and black pepper.
t shorten the cooking time with 30 seconds.
Wash and
Mix together flour, cinnamon, nutmeg and salt.
In a large mixing bowl mix shortening and sugar, add tomato soup (with baking soda), egg and vanilla.
Add flour mixture; mix well.
Pour into baking pans (greased and floured).