(For the bean mix you can
tream until combined. Cook, whisking, for 5 mins, or until polenta
BASIC CHICKEN SOUP:
Place chicken pieces and
tock pot. Continue to cook for a further 1 1/2
boil, blanch the spinach in it for 1 minute then immediately
1. Clean Spinach in cold running water.
2. Boil spinach for 4-5 minutes or till soft.
3. Use a colander to remove water from spinach. Run it in cold water.
4. Put it in blender, add 2 cups of water. Mix till you get smooth consistency.
5. Heat oil in pan and transfer spinach to this pan. Add salt & pepper.
6. Bring it to boil. Add chopped onion. Turn off the heat. Your spinach soup is ready.
7. Put little cream on top when serving in bowl.
Serve hot.
alf-and-half, milk and spinach. Heat on low until hot
Cauliflower soup.
Cut cauliflower into small
Combine water, oil and shampoo.
Cut one roll of Bounty paper towels in half (with electric knife of very sharp knife).
Put cut side down in old baby wipe container.
Pull out tube from middle, then start first towel.
Pour liquid over evenly and let set 24 hours before using.
t a low simmer, covered, for 20 minutes.
Add 4
In a large saucepan, let the butter melt over medium heat.
Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened.
Add the soup mix, then the milk; whisk until mixture is smooth.
Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.
Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
For the broth:
In a
1. In boiling water, simmer Tofu for 2min.
2. To make soupIn another sauce pan, place Dashi stock, sugar, soy sauce, and Sake and heat over medium heat. After boiling, add corn starch?and stir until it thickens. Add edamame, spinach, and 3 pinch of salt. Turn off the burner.
3. Drain tofu in a slotted spoon, and Transfer to a serving bowl.
4. Cover the tofu with spinach soup.
Brush very large non-stick saucepan with oil, saute ham, onions, carrots and sage over medium heat for about 5 minutes or until veggies are mostly cooked.
Add beans, chicken stock and water; bring to a boil.
Simmer for about 5 minutes.
Stir in spinach and cook for another 2 to 5 minutes until spinach is cooked through.
Heat butter in a 4-quart saucepan on high heat.
Add garlic and shrimp.
Saute for a few seconds.
Add half of chicken broth, salt, white pepper and m.s.g.
Bring it to simmer.
Add spinach and cook for 2 minutes.
Add remaining chicken stock, stir and cover.
Simmer until spinach is soft.
Serve immediately.
Wash and steam spinach until soft.
Make a roux of butter and flour.
Cook onion in it until soft.
Add chicken stock and spinach.
Simmer for about 20 minutes.
Blend in blender until smooth.
Season to taste.
Add cream just before serving.
Check seasonings and serve hot.
Serves 6.
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.
For the soup, heat oil in a large
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.