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
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
nd chicken base and bring soup to a boil.
Lower
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.
In a soup pot, brown sausage until no
risp.
To make the soup, in a large saucepan, heat
thyme and oregano. Let the soup simmer on low heat for
f broth to start your soup.
Get out your favorite
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
ay).
TO MAKE THE TUSCAN PORTOBELLO MELT:
Place tomato
eans to the soup and simmer until the soup thickens slightly, about
he heat and ladle the soup into bowls. Sprinkle croutons over
op with saute pan of Tuscan vegetables.
Serve with a
Fill large soup pot with cold water.
Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
Cook over medium heat, breaking up the sausage, until no longer pink.
Add broth, potato, garlic and basil.
Bring to a boil, reduce heat and simmer until potato is tender.
Add cannelini beans and spinach, cook until spinach is wilted.
Add cream, salt and pepper, cook another minute or 2 until heated through.
Serve in soup bowls and sprinkle with cheese.