1 large baking potato
1 white onion
1 cloves of garlic
1 vegetable stock cube
1 head of brocoli chopped and stalks used
salt and peppper
boil up together untill pots nd veg are litterally disintergrating - stick in the blender return to heat and mix through stilton cheeseDoes anyone have a delicious recipe for broccoli and stilton soup?
Broccoli and Stilton Soup
Delicious with the salty tang of Stilton. Serve with fresh baguette.
* 1 onion, diced
* 1 tablespoon olive oil
* 2 broccoli, chopped
* 2 potatoes, peeled and cubed
* 1L chicken stock
* 100g Stilton cheese
1. In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken stock, bring to the boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
2. Puree soup in a blender or food processor or with an immersion blender.Does anyone have a delicious recipe for broccoli and stilton soup?
12oz (350g) broccoli
One medium onion 鈥?rough chopped
2pts (1.1ltrs) vegetable or chicken stock
2 large potatoes 鈥?peeled and diced small
Sunflower oil
4fl oz (115ml) milk
4oz 125g) blue cheese
Cream to garnish (optional)
Salt and freshly ground black peppercorns to season
Method:
* Rough chop the broccoli, reserving a handful of small pieces for garnish.
* Cook the broccoli intended for garnish in a small pan of salted water, until reasonably soft, remove from the water and reserve.
* Using a pan large enough to contain the soup, gently sweat the rest of the broccoli, the chopped onion and potato in a little sunflower oil, until soft (but not cooked right through) then add the stock.
* Bring to full heat them simmer for a further 15 minutes then remove from the heat and puree in a liquidizer when cool enough to handle. (For an extra smooth finish pass the soup through a sieve).
* Return to a clean pan, add milk, crumble in the cheese and take it back to full heat.
* Taste, adjust seasoning and serve, garnishing each bowl with the small pieces of broccoli and a swirl of cream if you have some to hand.
Broccoli and stilton soup with stilton croutons
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
350g/12oz broccoli, florets and stalks cut into small pieces
400ml/14fl oz vegetable stock
25g/1oz butter
4 spring onions, finely sliced
50g/1戮oz stilton, crumbled
100ml/3陆fl oz double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg
For the croutons
4 slices French bread
100g/3陆oz stilton, sliced
Method
1. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
2. Cover with cling film and place in the microwave. Cook on full power for four minutes until tender.
3. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
4. Place the cooked broccoli and stock into a blender. Add the cooked spring onions, stilton and cream and blend until smooth.
5. Transfer into a pan and bring gently to a simmer.
6. For the croutons, toast the French bread under a grill until just golden on each side.
7. Top with the slices of stilton and return to the grill until golden and bubbling.
8. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
9. Divide the soup between four warm bowls and top each with a stilton crouton. Serve.
Cream soups are very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped broccoli.
Stir until thickened %26amp; bubbling, do not let it scorch.
Serve in bowl, sprinkle crumbled Stilton over surface.
Make a thinnish cheese sauce (small chopped and gently fried onion, butter, flour, milk, cheese, salt and pepper). Cook half a head of stilton. Put cooked stilton into pan of cheese sauce and wizz with a hand blender, or put into a blender/food processor and blend. Add a couple of tbsp heavy cream. This way, the soup stays creamy and flecked with green
Monday, August 23, 2010
A simple recipe for a basic lentil soup anyone?
This is easy: half bag of lentils
vegetable stock (approx pint or so of boiled
water and 1 or 2 veg stock cubes)
2 grated carrots
1 finely chopped med/large onion
Just bung it all in a big soup pot and boil then simmer for a couple of hours, it's really easy and quick! Add salt and pepper to taste :)A simple recipe for a basic lentil soup anyone?
i dont know how to make it but try putting salami or pepperami in it for extra tasteA simple recipe for a basic lentil soup anyone?
This is a good one.
Basic Lentil Soup
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
salt and pepper to taste
In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.
boil lentils in stock, add tin tomatoes. Liquidise. Return to pan. Ready
Yeah I use this one, its dead easy to cook.
lentils/barley water
vegetable stock (approx pint or so of boiled
water and 1 or 2 veg stock cubes)
2 grated carrots
1 finely chopped med/large onion
Just bung it all in a big soup pot and boil then simmer for a couple of hours, it's really easy and quick! Add salt and pepper to taste :)A simple recipe for a basic lentil soup anyone?
i dont know how to make it but try putting salami or pepperami in it for extra tasteA simple recipe for a basic lentil soup anyone?
This is a good one.
Basic Lentil Soup
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
salt and pepper to taste
In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.
boil lentils in stock, add tin tomatoes. Liquidise. Return to pan. Ready
Yeah I use this one, its dead easy to cook.
lentils/barley water
Best broccoli and cheddar soup recipe?
http://allrecipes.com/Recipe/Broccoli-An鈥?/a>
or
http://www.cdkitchen.com/recipes/recs/18鈥?/a>
They both call for different ingredients. Im so confused. Which do I go with?Best broccoli and cheddar soup recipe?
They both look crap . Here's my recipe which you can tweak to taste.
Melt a large tablespoon or two of butter in a pan. Add a chopped onion and a peeled and chopped clove of garlic if you want. Wash and chop a head of broccoli-use the leaves and all the stems and add to the pan together with pint or so of cold water. If you have vegetable stock i.e. if you have saved any of the water that other vegetables had been boiled in then you could use that instead. I usually just add a vegetable stock cube. Simmer and when the broccoli is cooked (soft) turn the heat off and add your previously grated cheese. Stir well and transfer to a blender and blend until smooth. Taste for seasoning-salt and pepper perhaps a squeeze of lemon. Personally I don't use cheddar but Edam as I like the stringy texture it gives the soup. Traditionally this is meant to be broccoli and stilton soup. Anyway-enjoy.Best broccoli and cheddar soup recipe?
The first one looks better but looks arent everything. I duno!! I am starring this because I can not find a good broc and cheese soup.
I'd definitely go with the first one. It has much better user ratings and comments. When I'm in doubt, I read what other people think about the recipe and how it turned out.
either one would be fine just go with the one you like best i think the first one be easier
or
http://www.cdkitchen.com/recipes/recs/18鈥?/a>
They both call for different ingredients. Im so confused. Which do I go with?Best broccoli and cheddar soup recipe?
They both look crap . Here's my recipe which you can tweak to taste.
Melt a large tablespoon or two of butter in a pan. Add a chopped onion and a peeled and chopped clove of garlic if you want. Wash and chop a head of broccoli-use the leaves and all the stems and add to the pan together with pint or so of cold water. If you have vegetable stock i.e. if you have saved any of the water that other vegetables had been boiled in then you could use that instead. I usually just add a vegetable stock cube. Simmer and when the broccoli is cooked (soft) turn the heat off and add your previously grated cheese. Stir well and transfer to a blender and blend until smooth. Taste for seasoning-salt and pepper perhaps a squeeze of lemon. Personally I don't use cheddar but Edam as I like the stringy texture it gives the soup. Traditionally this is meant to be broccoli and stilton soup. Anyway-enjoy.Best broccoli and cheddar soup recipe?
The first one looks better but looks arent everything. I duno!! I am starring this because I can not find a good broc and cheese soup.
I'd definitely go with the first one. It has much better user ratings and comments. When I'm in doubt, I read what other people think about the recipe and how it turned out.
either one would be fine just go with the one you like best i think the first one be easier
Good recipe for brocolli and stilton soup?
hubby loves it and would like to make some home made for xmas day- any good receipes welcome thanksGood recipe for brocolli and stilton soup?
Hi.have a look at the bbc recipe site i know there is an Anthony Worrel Thompson recipe for this on there because i have used it, and it is nice the site address is ...www.bbc.co.uk/food/recipes. i hope this helps xxGood recipe for brocolli and stilton soup?
Try the following
Broccoli and stilton soup with stilton croutons
350g/12oz broccoli, florets and stalks cut into small pieces
400ml/14fl oz vegetable stock
25g/1oz butter
4 spring onions, finely sliced
50g/1戮oz stilton, crumbled
100ml/3陆fl oz double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg
For the croutons
4 slices French bread
100g/3陆oz stilton, sliced
Method
1. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
2. Cover with cling film and place in the microwave. Cook on full power for four minutes until tender.
3. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
4. Place the cooked broccoli and stock into a blender. Add the cooked spring onions, stilton and cream and blend until smooth.
5. Transfer into a pan and bring gently to a simmer.
6. For the croutons, toast the French bread under a grill until just golden on each side.
7. Top with the slices of stilton and return to the grill until golden and bubbling.
8. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
9. Divide the soup between four warm bowls and top each with a stilton crouton. Serve.
or Creamy broccoli and Stilton soup
1 tbsp olive oil
1 tbsp butter
1 garlic clove, chopped
陆 large onion, chopped
170g/6oz broccoli, florets and stem, chopped
150ml/录 pint hot chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
1 free-range egg yolk
3 tbsp double cream
55g/2oz Stilton
Method
1. Heat the oil and butter in a saucepan.
2. Add the garlic and onion and saut茅 for 2-3 minutes, or until soft.
3. Add the broccoli and cook for 1-2 minutes.
4. Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes, or until the broccoli is tender.
5. Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper.
6. Place the egg yolk and cream into a bowl.
7. Add the hot soup and stir until the soup thickens slightly.
8. Crumble over the Stilton and serve hot.
Try this.........
2 oz / 50g butter
2 large onions
1lb 5oz / 600 g broccoli, trimmed
1/2 tsp each of salt, sugar and nutmeg
2 pts / 1.2 litres weak vegetable stock or chicken stock
3 tbsp double cream
5oz / 150g blue Stilton, crumbled
Melt the butter in a large saucepan. Add onions, broccoli, salt, sugar and nutmeg. Cover and steam gently on a low heat for 20 minutes, stirring occasionally.
Add the stock to the pan and bring to the boil. Reduce the heat immediately and simmer for 10 minutes.
Blend until smooth. Return to the pan and stir in the cream and Stilton. Stir over a low heat until the cheese is well combined giving a lovely smooth soup
STILTON, CELERY AND BROCCOLI SOUP
1 piece celery
1head of broccoli
1 pint chicken stock
2 ounces of Stilton cheese
salt and pepper to taste
1/2 pint double (or heavy) cream
in a food processor or blender, pur茅e vegetables and stock together; add cream and Stilton. Blend for a further 2 mins until a thick, creamy consistency is achieved.
Add salt and peper to taste.
Serve with a crusty bread roll.
Hi.have a look at the bbc recipe site i know there is an Anthony Worrel Thompson recipe for this on there because i have used it, and it is nice the site address is ...www.bbc.co.uk/food/recipes. i hope this helps xxGood recipe for brocolli and stilton soup?
Try the following
Broccoli and stilton soup with stilton croutons
350g/12oz broccoli, florets and stalks cut into small pieces
400ml/14fl oz vegetable stock
25g/1oz butter
4 spring onions, finely sliced
50g/1戮oz stilton, crumbled
100ml/3陆fl oz double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg
For the croutons
4 slices French bread
100g/3陆oz stilton, sliced
Method
1. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
2. Cover with cling film and place in the microwave. Cook on full power for four minutes until tender.
3. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
4. Place the cooked broccoli and stock into a blender. Add the cooked spring onions, stilton and cream and blend until smooth.
5. Transfer into a pan and bring gently to a simmer.
6. For the croutons, toast the French bread under a grill until just golden on each side.
7. Top with the slices of stilton and return to the grill until golden and bubbling.
8. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
9. Divide the soup between four warm bowls and top each with a stilton crouton. Serve.
or Creamy broccoli and Stilton soup
1 tbsp olive oil
1 tbsp butter
1 garlic clove, chopped
陆 large onion, chopped
170g/6oz broccoli, florets and stem, chopped
150ml/录 pint hot chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
1 free-range egg yolk
3 tbsp double cream
55g/2oz Stilton
Method
1. Heat the oil and butter in a saucepan.
2. Add the garlic and onion and saut茅 for 2-3 minutes, or until soft.
3. Add the broccoli and cook for 1-2 minutes.
4. Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes, or until the broccoli is tender.
5. Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper.
6. Place the egg yolk and cream into a bowl.
7. Add the hot soup and stir until the soup thickens slightly.
8. Crumble over the Stilton and serve hot.
Try this.........
2 oz / 50g butter
2 large onions
1lb 5oz / 600 g broccoli, trimmed
1/2 tsp each of salt, sugar and nutmeg
2 pts / 1.2 litres weak vegetable stock or chicken stock
3 tbsp double cream
5oz / 150g blue Stilton, crumbled
Melt the butter in a large saucepan. Add onions, broccoli, salt, sugar and nutmeg. Cover and steam gently on a low heat for 20 minutes, stirring occasionally.
Add the stock to the pan and bring to the boil. Reduce the heat immediately and simmer for 10 minutes.
Blend until smooth. Return to the pan and stir in the cream and Stilton. Stir over a low heat until the cheese is well combined giving a lovely smooth soup
STILTON, CELERY AND BROCCOLI SOUP
1 piece celery
1head of broccoli
1 pint chicken stock
2 ounces of Stilton cheese
salt and pepper to taste
1/2 pint double (or heavy) cream
in a food processor or blender, pur茅e vegetables and stock together; add cream and Stilton. Blend for a further 2 mins until a thick, creamy consistency is achieved.
Add salt and peper to taste.
Serve with a crusty bread roll.
I'm looking for recipes for a hearty broth-based soup to serve my kids and their friends on Halloween.?
I'm looking for a broth-based soup with meats, veggies, and maybe pasta in it that will match a wide variety of tastes. I want to feed a load of kids something warm and hearty before they go out trick-or-treating. No, please don't give me thematic pumpkin soups--just straight-up soups to serve with bread. Thanks.I'm looking for recipes for a hearty broth-based soup to serve my kids and their friends on Halloween.?
How about Taco soup? It's a really big hit with kids!
Let me see if I can pull up my recipe for you....one sec
EDIT: http://www.recipezaar.com/40022
Here you are; this is the one I've always used - comes out great! Try with cornbread, or crusty french - yum!I'm looking for recipes for a hearty broth-based soup to serve my kids and their friends on Halloween.?
VEGETABLE BEEF BARLEY SOUP
Use beef cubes or 2-boxes of beef or chicken broth or beef powder soup base with the appropriate amount of water as called for on pkg.
1 medium onion, peeled and chopped
3 c peeled and diced potatoes
1 c thickly sliced celery
1 1/4 c peeled diced carrots
1/4 cup dry pearl barley
1/2 cup dry Lima beans
1/2 tsp garlic powder
1 tbsp lemon juice
Freshly ground black pepper to taste
Additional veggies such as cauliflower,mushrooms, broccoli ,Zucchini are (optional)
Put all ingredients into stock pot except liquid and fry slightly in oil. Reduce heat, add liquid of your choice and simmer until vegetables are tender about 1 1/2 hours. Serve hot.
Soup will thicken as it cooks.
Cooked meat can be added to soup if desired.
I don't have a recipe per se but it is really simple to make. Take chicken broth (homemade if you don't like canned) and heat it, adding a bit of water. Add lots of veggies and huge chunks of diced cooked chicken. Pasta is optional. Sprinkle in herbs to taste. Serve with bread and butter or biscuits.
How about Taco soup? It's a really big hit with kids!
Let me see if I can pull up my recipe for you....one sec
EDIT: http://www.recipezaar.com/40022
Here you are; this is the one I've always used - comes out great! Try with cornbread, or crusty french - yum!I'm looking for recipes for a hearty broth-based soup to serve my kids and their friends on Halloween.?
VEGETABLE BEEF BARLEY SOUP
Use beef cubes or 2-boxes of beef or chicken broth or beef powder soup base with the appropriate amount of water as called for on pkg.
1 medium onion, peeled and chopped
3 c peeled and diced potatoes
1 c thickly sliced celery
1 1/4 c peeled diced carrots
1/4 cup dry pearl barley
1/2 cup dry Lima beans
1/2 tsp garlic powder
1 tbsp lemon juice
Freshly ground black pepper to taste
Additional veggies such as cauliflower,mushrooms, broccoli ,Zucchini are (optional)
Put all ingredients into stock pot except liquid and fry slightly in oil. Reduce heat, add liquid of your choice and simmer until vegetables are tender about 1 1/2 hours. Serve hot.
Soup will thicken as it cooks.
Cooked meat can be added to soup if desired.
I don't have a recipe per se but it is really simple to make. Take chicken broth (homemade if you don't like canned) and heat it, adding a bit of water. Add lots of veggies and huge chunks of diced cooked chicken. Pasta is optional. Sprinkle in herbs to taste. Serve with bread and butter or biscuits.
Im after a Pumpkin soup recipe?
Im looking for a fabbo pumpkin soup recipe....
any suggestions??Im after a Pumpkin soup recipe?
Here is a website I LOVE! It has various recipes for everything.
www.epicurious.comIm after a Pumpkin soup recipe?
Pumpkin Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion 1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
--------------------------------------鈥?br>
Pumpkin Soup (Curried)
cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 for 5 minutes.
Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small saut茅 pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
--------------------------------------鈥?br>
Pumpkin Soup
Yields: 4 Servings
Dietitian's tip: Canned pumpkin puree, available year-round, is an easy source for the mashed cooked pumpkin. When pumpkins abound in the fall, however, you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a blender or food processor.
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops.
Serve immediately.
here is a simple recipe to make pumpkin soup
http://www.awesomecuisine.com/recipes/1692/1/Pumpkin-Soup/Page1.html
foodnetwork.comspots
any suggestions??Im after a Pumpkin soup recipe?
Here is a website I LOVE! It has various recipes for everything.
www.epicurious.comIm after a Pumpkin soup recipe?
Pumpkin Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion 1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
--------------------------------------鈥?br>
Pumpkin Soup (Curried)
cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 for 5 minutes.
Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small saut茅 pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
--------------------------------------鈥?br>
Pumpkin Soup
Yields: 4 Servings
Dietitian's tip: Canned pumpkin puree, available year-round, is an easy source for the mashed cooked pumpkin. When pumpkins abound in the fall, however, you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a blender or food processor.
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops.
Serve immediately.
here is a simple recipe to make pumpkin soup
http://www.awesomecuisine.com/recipes/1692/1/Pumpkin-Soup/Page1.html
foodnetwork.com
Recipe for Coconut Soup from Surin West???
There is a Thai restaurant on southside (Birmingham, AL) - Surin West. They have a coconut soup - you can get it with chicken or shrimp or tofu.... does anyone have the receipe?Recipe for Coconut Soup from Surin West???
Serves 8 As A First Course
This multidimensional soup with tantalizing flavors and aromas is created with a blend of aromatics. Lemon grass imparts a rich, ethereal, lemony essence. If you can't find lemon grass, try 2 pieces of water-packed lemon grass or 1 teaspoon grated lemon zest. Fiery Thai chiles typically provide a hot and spicy component, but they are often hard to find, and Mexican hot peppers seem out of place. We found the best substitute to be a Thai red curry paste that includes Thai chiles and other aromatic ingredients favored in this soup. Avoid Indian-style curry pastes that include cumin and other spices, leftovers can be refrigerated for two days, but the coconut milk will separate. Reheat slowly, not boiling the liquid, to prevent the milk from curdling.
鈥?1 tablespoon canola oil
鈥?1 to 2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (3 tablespoons)
鈥?2 tablespoons minced fresh ginger
鈥?1 large clove garlic, minced
鈥?2 to 3 teaspoons Thai red curry paste
鈥?6 cups homemade chicken stock or canned low-sodium chicken broth
鈥?3 tablespoons fish sauce or soy sauce
鈥?1 tablespoon sugar
鈥?2 (14-ounce) cans unsweetened coconut milk
鈥?1 whole boneless, skinless chicken breast (about 12 ounces), cut into 1 by 1/4-inch strips
鈥?1 (15-ounce) can straw mushrooms, drained and rinsed
鈥?3 tablespoons lime juice
鈥?Salt
鈥?1/2 cup loosely packed whole fresh cilantro leaves
鈥?3 scallions, greens only, sliced thin on an angle (optional)
1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
3. Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
VARIATION
THAI SHRIMP AND COCONUT SOUP
Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.
Serves 8 As A First Course
This multidimensional soup with tantalizing flavors and aromas is created with a blend of aromatics. Lemon grass imparts a rich, ethereal, lemony essence. If you can't find lemon grass, try 2 pieces of water-packed lemon grass or 1 teaspoon grated lemon zest. Fiery Thai chiles typically provide a hot and spicy component, but they are often hard to find, and Mexican hot peppers seem out of place. We found the best substitute to be a Thai red curry paste that includes Thai chiles and other aromatic ingredients favored in this soup. Avoid Indian-style curry pastes that include cumin and other spices, leftovers can be refrigerated for two days, but the coconut milk will separate. Reheat slowly, not boiling the liquid, to prevent the milk from curdling.
鈥?1 tablespoon canola oil
鈥?1 to 2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (3 tablespoons)
鈥?2 tablespoons minced fresh ginger
鈥?1 large clove garlic, minced
鈥?2 to 3 teaspoons Thai red curry paste
鈥?6 cups homemade chicken stock or canned low-sodium chicken broth
鈥?3 tablespoons fish sauce or soy sauce
鈥?1 tablespoon sugar
鈥?2 (14-ounce) cans unsweetened coconut milk
鈥?1 whole boneless, skinless chicken breast (about 12 ounces), cut into 1 by 1/4-inch strips
鈥?1 (15-ounce) can straw mushrooms, drained and rinsed
鈥?3 tablespoons lime juice
鈥?Salt
鈥?1/2 cup loosely packed whole fresh cilantro leaves
鈥?3 scallions, greens only, sliced thin on an angle (optional)
1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
3. Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
VARIATION
THAI SHRIMP AND COCONUT SOUP
Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.
Chorizo, Cod and potato soup recipe?
I made this soup a while ago that has chorizo sausage, cod fillets, potatoes, onions, some chipotle peppers, and a some other things. But I can't find the recipe now and I already bought a bunch of the ingredients. So if anyone has some ideas or if you may have seen this recipe. Thank you!Chorizo, Cod and potato soup recipe?
Does this look at least a little close? I know it's missing the chipotle peppers but I think that adding the peppers would make it even better.
http://www.finecooking.com/recipes/cod-s鈥?/a>
Does this look at least a little close? I know it's missing the chipotle peppers but I think that adding the peppers would make it even better.
http://www.finecooking.com/recipes/cod-s鈥?/a>
VERY EASY spicy chicken soup recipe?
I am very frustrated because spicy chicken soup sounds delicious and every recipe i find, i have none of the ingredients! I have chicken, chicken broth, and all the spices in the world. The only vegetables i have are lettuce, carrots, celery, and red potatoes. Help??VERY EASY spicy chicken soup recipe?
Ingredients:
* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
* 2 small potatoes, cubed
* 1 small carrot, diced
* 1 1/2 cups frozen corn kernels
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons Dijon mustard
* 1/4 tsp ground black pepper
* dash cayenne or hot pepper sauce
* 1/8 tsp garlic powder
* 2 1/2 cups vegetable juice (V-8 Brand)
* 1 1/2 cups chicken broth
* salt to taste
Preparation:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:
Southwestern Chicken Con Queso Soup
Ingredients:
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese
Instructions:
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.
Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.
While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.
Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.
Ingredients:
* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
* 2 small potatoes, cubed
* 1 small carrot, diced
* 1 1/2 cups frozen corn kernels
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons Dijon mustard
* 1/4 tsp ground black pepper
* dash cayenne or hot pepper sauce
* 1/8 tsp garlic powder
* 2 1/2 cups vegetable juice (V-8 Brand)
* 1 1/2 cups chicken broth
* salt to taste
Preparation:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:
Southwestern Chicken Con Queso Soup
Ingredients:
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese
Instructions:
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.
Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.
While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.
Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.
Sutton Place Gourmet's Cheddar and Ale soup recipe!?
Help! I have tried over and over to duplicate Sutton Place Gourmet's Cheddar and Ale Soup recipe and have been unsuccessful! Anyone familiar with it? Sutton Place's have all been changed to Balducci's.
Sutton Place Gourmet's Cheddar and Ale soup recipe!?
As a chef I made type of beer and cheese soup, it is more a cheese sauce with beer/ale to thin it, I made a fairly thick cheese sauce with several types of yellow and white cheddar cheeses, and thinned it with a good full bodied darker or blonde ale, like a English one or in the U.S a Sam Adams one is nice, I add a bit of dry mustard and nutmeg to the sauce, even a bit of cayenne peppers for a bit of spice, it will not be a thickish soup as the beer and cheese tend to react and break each other down.
I serve mine with additional cheese even a few croutons and chive on top.Sutton Place Gourmet's Cheddar and Ale soup recipe!?
Maybe these sites will help.
Sutton Place Gourmet's Cheddar and Ale soup recipe!?
As a chef I made type of beer and cheese soup, it is more a cheese sauce with beer/ale to thin it, I made a fairly thick cheese sauce with several types of yellow and white cheddar cheeses, and thinned it with a good full bodied darker or blonde ale, like a English one or in the U.S a Sam Adams one is nice, I add a bit of dry mustard and nutmeg to the sauce, even a bit of cayenne peppers for a bit of spice, it will not be a thickish soup as the beer and cheese tend to react and break each other down.
I serve mine with additional cheese even a few croutons and chive on top.Sutton Place Gourmet's Cheddar and Ale soup recipe!?
Maybe these sites will help.
Where can I find a recipe for Primordial Soup?
water, dna, a dash of primate, a sprinkle of darwin, warm till it walks out of the pot.Where can I find a recipe for Primordial Soup?
http://www.ciar.org/ttk/personal/recipe.鈥?/a>Where can I find a recipe for Primordial Soup?
http://en.wikipedia.org/wiki/Origin_of_l鈥?/a>
https://www.randomhouse.com/features/kat鈥?/a>
there's a lake of rain water in my garden, if ye wanna have a look there
http://www.ciar.org/ttk/personal/recipe.鈥?/a>Where can I find a recipe for Primordial Soup?
http://en.wikipedia.org/wiki/Origin_of_l鈥?/a>
https://www.randomhouse.com/features/kat鈥?/a>
there's a lake of rain water in my garden, if ye wanna have a look there
Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?
Recently ate this soup @ this restaurant in the Opryland Hotel and it was sooo good I am dedicated to find it!!Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?
try this..............
chilled beet soup with dill cream
4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons chopped fresh chives of green onions
Sour cream
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?
Cooking time: 1 hour, 15 minutes
vegetable oil cooking spray
5 large carrots, peeled and sliced (3 cups)
2 celery ribs, thinly sliced (1陆 cups)
1 large onion, quartered (2 cups)
1 tablespoon extra-virgin olive oil
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
陆 teaspoon nutmeg
录 teaspoon black pepper
1 15-ounce can beets, rinsed and drained
3 14-ounce cans reduced-sodium chicken broth
录 cup reduced-fat sour cream for garnish
snipped fresh chives for garnish
Preheat oven to 400掳F. Coat a 9-by-13-inch baking dish with the cooking spray. Combine the
carrots, celery, and onion in the dish. Drizzle with the olive oil and sprinkle with the sugar,
cinnamon, ginger, nutmeg, and pepper. Toss. Cover the dish tightly with aluminum foil and bake
for 1 hour, or until the carrots and the celery are fork tender.
In a food processor or blender, pur茅e the roasted vegetables and beets with the broth in
batches until smooth. Combine the batches in a heavy 2-quart kettle. Heat on medium-low until
warmed through. Garnish with the sour cream and chives.
Chill overnight
I love chilled soups so when i saw your soup I went looking for it, I came across this one and thought I would share it. sounds wonderful to me.
It is actually from that area so may be the one or simular to what your looking for. If not follow the link and look at the different ones they have.
ingredients4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons chopped fresh chives of green onions
Sour cream
preparationCombine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
I have never seen recipes like those. Thanks a lot for this answer.spots
try this..............
chilled beet soup with dill cream
4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons chopped fresh chives of green onions
Sour cream
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?
Cooking time: 1 hour, 15 minutes
vegetable oil cooking spray
5 large carrots, peeled and sliced (3 cups)
2 celery ribs, thinly sliced (1陆 cups)
1 large onion, quartered (2 cups)
1 tablespoon extra-virgin olive oil
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
陆 teaspoon nutmeg
录 teaspoon black pepper
1 15-ounce can beets, rinsed and drained
3 14-ounce cans reduced-sodium chicken broth
录 cup reduced-fat sour cream for garnish
snipped fresh chives for garnish
Preheat oven to 400掳F. Coat a 9-by-13-inch baking dish with the cooking spray. Combine the
carrots, celery, and onion in the dish. Drizzle with the olive oil and sprinkle with the sugar,
cinnamon, ginger, nutmeg, and pepper. Toss. Cover the dish tightly with aluminum foil and bake
for 1 hour, or until the carrots and the celery are fork tender.
In a food processor or blender, pur茅e the roasted vegetables and beets with the broth in
batches until smooth. Combine the batches in a heavy 2-quart kettle. Heat on medium-low until
warmed through. Garnish with the sour cream and chives.
Chill overnight
I love chilled soups so when i saw your soup I went looking for it, I came across this one and thought I would share it. sounds wonderful to me.
It is actually from that area so may be the one or simular to what your looking for. If not follow the link and look at the different ones they have.
ingredients4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons chopped fresh chives of green onions
Sour cream
preparationCombine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
I have never seen recipes like those. Thanks a lot for this answer.
Anyone has a good recipe of Zurek (polish soup)?
I was in warsaw in the summer and ate this amazingly tasty soup called Zurek (had sausage and egg in it), but I have found a couple of recipes online but they don't seem very good, and I don't know which to pick either way, so I hope some one here might be able to give me the real original Polish recipe so I can indulge in it's flavour, I will be truely gratefull!!!!!!.Anyone has a good recipe of Zurek (polish soup)?
I'm Polish but I can't cook,my mom does.Well 偶urek or simply 偶ur (sour rye meal mash) can be done as the following
呕ur with bacon or sausage
0.25kg mixed vegetables, 0.15-0.20 kg bacon or sausage, 1 1/2 l water, 1/4-1/2 l 偶ur, 0.80kg potatoes, 20-30g flour
Boil the vegetables and bacon to make stock. Drain it, add 偶ur, mix in flour, bring the mixture to the boil and add salt. Put in diced bacon and crushed garlic. Serve with potatoes with bacon on top. 呕ur is a ferment of rye flour in water.
Fermenting the 偶ur: 0.10kg rye flour, 1/2l warm boiled water, a slice of stale rye bread
Mix flour with water, pour the mixture into a glass jar or stone pot and put away in a warm place for a few days.
Buon Apettit!! or Na Zdrowie(Nuh Zroh-vee-eh meaning to your health in polish)Anyone has a good recipe of Zurek (polish soup)?
you can go to yahoo or google and type in Zurek( polish soup) recipe
try this link:
http://www.globalgourmet.com/destination鈥?/a>
Recipe for Zurek ';Zhurek';
The base for zurek (';zakwas';):
3 cups of rye flour,
small piece of crust from rye bread,
2 minced cloves of garlic,
2 cups of warm water.
Place ingredients in a jar, mix them well, cover the jar with a piece of clean cloth, let the jar stay in a warm place for 4-5 days. If mold forms on top, remove it before using the zakwas. Discard the bread crust and garlic before using.
Zurek
2 cups of zakwas
3/4 lb of white sausage - chopped (or just use polska kielbasa)
1/2 lb of bacon,
1 onion - minced
2 cloves of garlic - minced
1/2 cup of sour cream
1Tbsp of flour
1 bay leaf, 2 corns of allspice, 5 black peppercorns,
1 Tbsp of marjoram
Fry bacon (chopped), add onion, add garlic and sausage. Fry a little more. Add 3 cups of boiling water, add bay leaf, black pepper, allspice. Cook for 20 minutes. Add zakwas. Mix sour cream with flour, add to soup, add marjoram, mix the soup well. Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg.
I'm Polish but I can't cook,my mom does.Well 偶urek or simply 偶ur (sour rye meal mash) can be done as the following
呕ur with bacon or sausage
0.25kg mixed vegetables, 0.15-0.20 kg bacon or sausage, 1 1/2 l water, 1/4-1/2 l 偶ur, 0.80kg potatoes, 20-30g flour
Boil the vegetables and bacon to make stock. Drain it, add 偶ur, mix in flour, bring the mixture to the boil and add salt. Put in diced bacon and crushed garlic. Serve with potatoes with bacon on top. 呕ur is a ferment of rye flour in water.
Fermenting the 偶ur: 0.10kg rye flour, 1/2l warm boiled water, a slice of stale rye bread
Mix flour with water, pour the mixture into a glass jar or stone pot and put away in a warm place for a few days.
Buon Apettit!! or Na Zdrowie(Nuh Zroh-vee-eh meaning to your health in polish)Anyone has a good recipe of Zurek (polish soup)?
you can go to yahoo or google and type in Zurek( polish soup) recipe
try this link:
http://www.globalgourmet.com/destination鈥?/a>
Recipe for Zurek ';Zhurek';
The base for zurek (';zakwas';):
3 cups of rye flour,
small piece of crust from rye bread,
2 minced cloves of garlic,
2 cups of warm water.
Place ingredients in a jar, mix them well, cover the jar with a piece of clean cloth, let the jar stay in a warm place for 4-5 days. If mold forms on top, remove it before using the zakwas. Discard the bread crust and garlic before using.
Zurek
2 cups of zakwas
3/4 lb of white sausage - chopped (or just use polska kielbasa)
1/2 lb of bacon,
1 onion - minced
2 cloves of garlic - minced
1/2 cup of sour cream
1Tbsp of flour
1 bay leaf, 2 corns of allspice, 5 black peppercorns,
1 Tbsp of marjoram
Fry bacon (chopped), add onion, add garlic and sausage. Fry a little more. Add 3 cups of boiling water, add bay leaf, black pepper, allspice. Cook for 20 minutes. Add zakwas. Mix sour cream with flour, add to soup, add marjoram, mix the soup well. Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg.
Recipe for a small batch of chicken noodle soup?
Small batch, like 6 bowls or so. I have a cold, and I want homemade chicken noodle soup. I don't think I have egg noodles, so can I use spaghetti noodles? I don't have garlic, celery, chicken boullion (I think I have either beef or chicken base) or carrots. All I need is a hot bowl of chicken soup. So help please.Recipe for a small batch of chicken noodle soup?
You can use any noodles you want.
Use the chicken base. If you use the beef base, you will have beef soup.
A lot of the flavoring comes from the veggies, so put whatever you have in.
OItherwise just use the directions on the base that you have, or heat up a pan around 12 cups of water and add base until the taste is good for you Start with a 2 tablespoons and add in small amounts until it tasts chickeny enough. Add salt and pepper to taste.
Add the noodles and cook until done, or cook the noodles and add to the broth.
It is really simple.Recipe for a small batch of chicken noodle soup?
mmm delicious just boil spaghetti and randomn veggides from the house in a pot of chicken broth .. so delicious. esp w. cabbage. ;)
You can use any noodles you want.
Use the chicken base. If you use the beef base, you will have beef soup.
A lot of the flavoring comes from the veggies, so put whatever you have in.
OItherwise just use the directions on the base that you have, or heat up a pan around 12 cups of water and add base until the taste is good for you Start with a 2 tablespoons and add in small amounts until it tasts chickeny enough. Add salt and pepper to taste.
Add the noodles and cook until done, or cook the noodles and add to the broth.
It is really simple.Recipe for a small batch of chicken noodle soup?
mmm delicious just boil spaghetti and randomn veggides from the house in a pot of chicken broth .. so delicious. esp w. cabbage. ;)
Any good soup recipes?
I LOVE soup and were wondering if any one had any good soup recipes. Any are fine, I'm not picky.
Thanks!Any good soup recipes?
I LOVE soups. I'm making this one tonight, but adding some chicken ravioli to it. You could also add turkey sausage, or frozen mini meatballs to it...
***Escarole and White Bean Soup***
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Another favorite here at my house is....
****Stuffed Pepper Soup*****
2 lb. lean ground beef
1 large onion, chopped
5 large green peppers, chopped
6 cans of condensed tomato soup
1 can beef broth
6 cans water
1/2 cup rice, uncooked
Brown beef, peppers, and onions in 2 tbs. oil. Drain fat, add soup, and bring to a boil. Simmer and add rice. Cook for 30 minutes, or until rice is tender.
***Cheesesteak Soup***
1/4 cup canola oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups water
1/4 cup beef bouillon cube powder
8 ounces sliced American cheese (or Velveeta)
Sliced chives, to garnish
Chopped parsley leaves, to garnish
Directions
In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls and garnish with chives and parsley.Any good soup recipes?
FRESH VEGETABLE SOUP
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
Cheese Soup
Ingredients
* 8 cups water
* 4 potatoes, peeled and cubed
* 2 cubes chicken bouillon
* 2 stalks celery, chopped
* 1 onion, chopped
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 pound processed cheese food (eg. Velveeta), sliced
Cooking Instructions
1. In a large pot over high heat, combine the water, potatoes, bouillon cubes, celery and onion. Bring to a boil and cook until vegetables are soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
2. Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
I found a wonderful new soup recipe in a cookbook I am borrowing from the library. It is described as a traditional Tunisian lunch soup - well known among dock workers there. It is called ** Hummus b'il Kammun** which means Chickpeas with Cumin (Soup)
It has strong flavors and is a thin pure茅d soup that tastes even better the second day. I found a recipe for this soup and am leaving the link, but mine came from ';Arabesque'; a Middle Eastern Cookbook.
Serve it with chopped cilantro, chopped eggs, Lime wedges, Mint Leaves, etc
Beef and Onion Stew
This Saturday-night stew is best started in the afternoon, as it takes 3 hours to slow-cook to perfection. RECIPE INGREDIENTS:
2 pounds lean round or stew beef, cut into 1-inch cubes
Salt to taste
2 large red onions, halved and thinly sliced
1/3 cup olive oil
2 teaspoons brown sugar
3 tablespoons flour
2 cups beer (preferably dark, but light or nonalcoholic
beer is fine too)
1 cup beef stock (enriched with 1 teaspoon miso, if you have it)
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage, crumbled
1. For the stew, heat the oven to 325掳. Sprinkle the beef cubes with salt and set them aside. In a large frying pan, cook the onions in the olive oil over low to moderate heat, stirring occasionally and turning up the heat a bit to slightly caramelize them. Transfer the onions to a heavy, medium-size ovenproof pot with a lid.
2. In the frying pan, brown the salted beef (do not cook it through), in batches if you need to, over fairly high heat. Then transfer it to the pot with the onions.
3. Lower the heat under the frying pan, then add the brown sugar and stir it around. Add the flour and cook for 5 minutes, stirring constantly. Slowly pour in the beer (it will foam up), stirring and scraping to loosen caramelized bits from the pan. Stir in the stock and bring it to a boil, then remove it from the heat (don't worry if it's lumpy).
4. Taste the mixture and add more salt if desired. Add the bay leaves, thyme, and sage to the pot with the beef and onions and pour in the liquid from the frying pan. Bring the stew to a boil on the stovetop. Then transfer it to the oven, tightly covered, for about 3 hours.
I love soup too - I make it in no matter the weather. Here is one of my favorite recipes for minestrone. Since it's made with chickpeas and cannellini beans, it's high in protein and low in fat/calories. And it's easy to make, to boot. Enjoy!
Chickpea and Cannellini Minestrone
Extra virgin olive oil
1 tsp. dried rosemary
1 medium onion, chopped
3 garlic cloves, minced
1 bay leaf
1 14-oz. can chickpeas, drained and rinsed
2 14-oz. cans cannellini beans, drained and rinsed
1 medium carrot, chopped
2 celery ribs, chopped
1 14-oz. can diced tomatoes
8 cups vegetable broth
1 lb. kale or spinach
Salt and pepper
1 cup ditalini or tortellini pasta
Romano cheese
Directions:
Heat oil over medium heat and add rosemary, onion, garlic, and bay leaf over medium heat. Add beans, carrots, celery, tomatoes, broth, and kale. Season with salt and pepper and bring to a boil. Stir in raw pasta and return to a boil. Cover, reduce heat, and cook for 10 minutes (or until vegetables are tender and pasta is al dente). Remove soup from heat and adjust seasonings, as needed. Sprinkle servings with Romano cheese.
PS - I also posted this recipe on my blog at http://desperatelyseekingbalance.wordpress.com. I'll be posting many more healthful recipes in the future, if you're interested :)
Here are some recipes for some less common soups I have worked with to adapt to my taste. I would rather give you the links below than take up a bunch of space here with the ingredients.
Enjoy!
Just made one. Had left over steak, so I chopped it up %26amp; added onion, garlic %26amp; sauted in EVOO. Then I put in some beef stock, vegetable stock I save from steaming vegetables, %26amp; added a 1/2 cup of barley. Let it simmer about an hour.
It was delicious!
Brocolli, salt, pepper, water, blitz together. Done
tomato Campbell's with a little basil and grilled cheese to dip in the soup. it's amazing!
Check allrecipes.com. Great recipe website!
Thanks!Any good soup recipes?
I LOVE soups. I'm making this one tonight, but adding some chicken ravioli to it. You could also add turkey sausage, or frozen mini meatballs to it...
***Escarole and White Bean Soup***
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Another favorite here at my house is....
****Stuffed Pepper Soup*****
2 lb. lean ground beef
1 large onion, chopped
5 large green peppers, chopped
6 cans of condensed tomato soup
1 can beef broth
6 cans water
1/2 cup rice, uncooked
Brown beef, peppers, and onions in 2 tbs. oil. Drain fat, add soup, and bring to a boil. Simmer and add rice. Cook for 30 minutes, or until rice is tender.
***Cheesesteak Soup***
1/4 cup canola oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups water
1/4 cup beef bouillon cube powder
8 ounces sliced American cheese (or Velveeta)
Sliced chives, to garnish
Chopped parsley leaves, to garnish
Directions
In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls and garnish with chives and parsley.Any good soup recipes?
FRESH VEGETABLE SOUP
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
Cheese Soup
Ingredients
* 8 cups water
* 4 potatoes, peeled and cubed
* 2 cubes chicken bouillon
* 2 stalks celery, chopped
* 1 onion, chopped
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 pound processed cheese food (eg. Velveeta), sliced
Cooking Instructions
1. In a large pot over high heat, combine the water, potatoes, bouillon cubes, celery and onion. Bring to a boil and cook until vegetables are soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
2. Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
I found a wonderful new soup recipe in a cookbook I am borrowing from the library. It is described as a traditional Tunisian lunch soup - well known among dock workers there. It is called ** Hummus b'il Kammun** which means Chickpeas with Cumin (Soup)
It has strong flavors and is a thin pure茅d soup that tastes even better the second day. I found a recipe for this soup and am leaving the link, but mine came from ';Arabesque'; a Middle Eastern Cookbook.
Serve it with chopped cilantro, chopped eggs, Lime wedges, Mint Leaves, etc
Beef and Onion Stew
This Saturday-night stew is best started in the afternoon, as it takes 3 hours to slow-cook to perfection. RECIPE INGREDIENTS:
2 pounds lean round or stew beef, cut into 1-inch cubes
Salt to taste
2 large red onions, halved and thinly sliced
1/3 cup olive oil
2 teaspoons brown sugar
3 tablespoons flour
2 cups beer (preferably dark, but light or nonalcoholic
beer is fine too)
1 cup beef stock (enriched with 1 teaspoon miso, if you have it)
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage, crumbled
1. For the stew, heat the oven to 325掳. Sprinkle the beef cubes with salt and set them aside. In a large frying pan, cook the onions in the olive oil over low to moderate heat, stirring occasionally and turning up the heat a bit to slightly caramelize them. Transfer the onions to a heavy, medium-size ovenproof pot with a lid.
2. In the frying pan, brown the salted beef (do not cook it through), in batches if you need to, over fairly high heat. Then transfer it to the pot with the onions.
3. Lower the heat under the frying pan, then add the brown sugar and stir it around. Add the flour and cook for 5 minutes, stirring constantly. Slowly pour in the beer (it will foam up), stirring and scraping to loosen caramelized bits from the pan. Stir in the stock and bring it to a boil, then remove it from the heat (don't worry if it's lumpy).
4. Taste the mixture and add more salt if desired. Add the bay leaves, thyme, and sage to the pot with the beef and onions and pour in the liquid from the frying pan. Bring the stew to a boil on the stovetop. Then transfer it to the oven, tightly covered, for about 3 hours.
I love soup too - I make it in no matter the weather. Here is one of my favorite recipes for minestrone. Since it's made with chickpeas and cannellini beans, it's high in protein and low in fat/calories. And it's easy to make, to boot. Enjoy!
Chickpea and Cannellini Minestrone
Extra virgin olive oil
1 tsp. dried rosemary
1 medium onion, chopped
3 garlic cloves, minced
1 bay leaf
1 14-oz. can chickpeas, drained and rinsed
2 14-oz. cans cannellini beans, drained and rinsed
1 medium carrot, chopped
2 celery ribs, chopped
1 14-oz. can diced tomatoes
8 cups vegetable broth
1 lb. kale or spinach
Salt and pepper
1 cup ditalini or tortellini pasta
Romano cheese
Directions:
Heat oil over medium heat and add rosemary, onion, garlic, and bay leaf over medium heat. Add beans, carrots, celery, tomatoes, broth, and kale. Season with salt and pepper and bring to a boil. Stir in raw pasta and return to a boil. Cover, reduce heat, and cook for 10 minutes (or until vegetables are tender and pasta is al dente). Remove soup from heat and adjust seasonings, as needed. Sprinkle servings with Romano cheese.
PS - I also posted this recipe on my blog at http://desperatelyseekingbalance.wordpress.com. I'll be posting many more healthful recipes in the future, if you're interested :)
Here are some recipes for some less common soups I have worked with to adapt to my taste. I would rather give you the links below than take up a bunch of space here with the ingredients.
Enjoy!
Just made one. Had left over steak, so I chopped it up %26amp; added onion, garlic %26amp; sauted in EVOO. Then I put in some beef stock, vegetable stock I save from steaming vegetables, %26amp; added a 1/2 cup of barley. Let it simmer about an hour.
It was delicious!
Brocolli, salt, pepper, water, blitz together. Done
tomato Campbell's with a little basil and grilled cheese to dip in the soup. it's amazing!
Check allrecipes.com. Great recipe website!
Recipe for a small batch of chicken noodle soup?
Small batch, like 6 bowls or so. I have a cold, and I want homemade chicken noodle soup. I don't think I have egg noodles, so can I use spaghetti noodles? I don't have garlic, celery, chicken boullion (I think I have either beef or chicken base) or carrots. All I need is a hot bowl of chicken soup. So help please.Recipe for a small batch of chicken noodle soup?
You can use any noodles you want.
Use the chicken base. If you use the beef base, you will have beef soup.
A lot of the flavoring comes from the veggies, so put whatever you have in.
OItherwise just use the directions on the base that you have, or heat up a pan around 12 cups of water and add base until the taste is good for you Start with a 2 tablespoons and add in small amounts until it tasts chickeny enough. Add salt and pepper to taste.
Add the noodles and cook until done, or cook the noodles and add to the broth.
It is really simple.Recipe for a small batch of chicken noodle soup?
mmm delicious just boil spaghetti and randomn veggides from the house in a pot of chicken broth .. so delicious. esp w. cabbage. ;)
You can use any noodles you want.
Use the chicken base. If you use the beef base, you will have beef soup.
A lot of the flavoring comes from the veggies, so put whatever you have in.
OItherwise just use the directions on the base that you have, or heat up a pan around 12 cups of water and add base until the taste is good for you Start with a 2 tablespoons and add in small amounts until it tasts chickeny enough. Add salt and pepper to taste.
Add the noodles and cook until done, or cook the noodles and add to the broth.
It is really simple.Recipe for a small batch of chicken noodle soup?
mmm delicious just boil spaghetti and randomn veggides from the house in a pot of chicken broth .. so delicious. esp w. cabbage. ;)
Do you have a recipe for split peas that is NOT soup?
I have an abundance of split peas and want to use them up. Does anyone have a good recipe OTHER than split pea soup? I've never heard of any. Do any exist?!Do you have a recipe for split peas that is NOT soup?
Good question.
You could use them as a side, in a stew or casserole.
I hope you get some great answers as I am going to keep an eye on this one.Do you have a recipe for split peas that is NOT soup?
Split Pea Burgers
Difficulty: Intermediate
Prep Time: 35 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 (5-ounce) burgers
1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
HOPE THIS IS GOOD ENOUGH!
Green Pea Poulourie http://allrecipes.com/Recipe/Green-Pea-P鈥?/a>
Elijah's Phulourie http://allrecipes.com/Recipe/Elijahs-Phu鈥?/a>
Falafel http://allrecipes.com/Recipe/Falafel-II/鈥?/a>
Afghan Beef Raviolis http://allrecipes.com/Recipe/Afghan-Beef鈥?/a>
Sambar http://allrecipes.com/Recipe/Sambar/Deta鈥?/a>
Moong Dal http://allrecipes.com/Recipe/Moong-Dal/D鈥?/a>
Brown Rice Casserole http://allrecipes.com/Recipe/Brown-Rice-鈥?/a>
Well I have an idea what you could do with them but sorry it is still soup. All the other ideas sounded uneatable to me. Split pea soup it a breeze to make. Make it all up according to your recipe. I like using a crock pot and letting it simmer all day, don't forget your ham-hock bones.
Freeze up in gallon bags to have a quick dinner later.
I enjoy giving soup as a get-well when friends are sick.
Good luck.
Becky
Go to www.foodnetwork.com. Type in split peas in the search bar. Alton Brown did a whole episode of Good Eats on split peas, so his recipes should come up when you type it in search. I have never had a bad recipe from Alton. Good luck.
Good question.
You could use them as a side, in a stew or casserole.
I hope you get some great answers as I am going to keep an eye on this one.Do you have a recipe for split peas that is NOT soup?
Split Pea Burgers
Difficulty: Intermediate
Prep Time: 35 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 (5-ounce) burgers
1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
HOPE THIS IS GOOD ENOUGH!
Green Pea Poulourie http://allrecipes.com/Recipe/Green-Pea-P鈥?/a>
Elijah's Phulourie http://allrecipes.com/Recipe/Elijahs-Phu鈥?/a>
Falafel http://allrecipes.com/Recipe/Falafel-II/鈥?/a>
Afghan Beef Raviolis http://allrecipes.com/Recipe/Afghan-Beef鈥?/a>
Sambar http://allrecipes.com/Recipe/Sambar/Deta鈥?/a>
Moong Dal http://allrecipes.com/Recipe/Moong-Dal/D鈥?/a>
Brown Rice Casserole http://allrecipes.com/Recipe/Brown-Rice-鈥?/a>
Well I have an idea what you could do with them but sorry it is still soup. All the other ideas sounded uneatable to me. Split pea soup it a breeze to make. Make it all up according to your recipe. I like using a crock pot and letting it simmer all day, don't forget your ham-hock bones.
Freeze up in gallon bags to have a quick dinner later.
I enjoy giving soup as a get-well when friends are sick.
Good luck.
Becky
Go to www.foodnetwork.com. Type in split peas in the search bar. Alton Brown did a whole episode of Good Eats on split peas, so his recipes should come up when you type it in search. I have never had a bad recipe from Alton. Good luck.
Loaded baked potato soup recipe from fatz cafe?
dos anyone have the recipe for fatz cafe loaded baked potato soupLoaded baked potato soup recipe from fatz cafe?
I love this recipe. Its just what you asked for!
* 9 baking potatoes
* 2/3 cup butter
* 2/3 cup all-purpose flour
* 6 cups whole milk
* 1/2 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 cup bacon bits, divided
* 4 green onions, chopped
* 10 ounces shredded Cheddar cheese
* 1 (8 ounce) container sour cream
1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.Loaded baked potato soup recipe from fatz cafe?
Yes, I have the recipe.spots
I love this recipe. Its just what you asked for!
* 9 baking potatoes
* 2/3 cup butter
* 2/3 cup all-purpose flour
* 6 cups whole milk
* 1/2 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 cup bacon bits, divided
* 4 green onions, chopped
* 10 ounces shredded Cheddar cheese
* 1 (8 ounce) container sour cream
1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.Loaded baked potato soup recipe from fatz cafe?
Yes, I have the recipe.
Good recipe for chicken soup, my little one is sick?
I have a 7 year old at home sick with a new cold. I believe I've got it too. Have you got a good recipe please? Thankyou! xGood recipe for chicken soup, my little one is sick?
Chicken Noodle Soup for the Soul
1 large chicken breast, boneless skinless, or 5 - 6 chicken tenders
录 cup onion, chopped
1 tablespoon butter
6 cups water
1 teaspoon salt
鈪?teaspoon poultry seasoning
鈪?teaspoon pepper
2 medium potatoes, peeled, cubed
1 cup baby carrots
1 cup frozen green peas
4 ounces egg noodles
1 can condensed celery soup
1 teaspoon dried parsley
Melt butter in large saucepan over medium heat. Sautee onion until transparent.
Add potatoes, chicken and water. Increase heat to high and add seasonings. After mix comes to a full boil, reduce heat to medium and cover. Let cook for about 15 minutes.
Remove chicken, add peas and carrots and increase heat to high. Once mixture returns to a full boil, reduce to medium and cover. Let cook for about 5 minutes. Meanwhile, dice chicken into bite size pieces. Increase heat to high and bring to a full boil. Add noodles and chicken and cook for 10 minutes. Remove from heat.
Stir in celery soup and parsley, stir until smooth.Good recipe for chicken soup, my little one is sick?
Here is a nice and simple recipe that is easy to make especially when you are not feeling well:
2 cans Campbell's Condensed Chicken Broth
1 cup water
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 lb. skinless, boneless chicken breast, cut-up
1/2 cup uncooked medium egg noodles
Directions:
MIX broth, water, black pepper, carrot, celery and chicken in saucepan. Heat to a boil.
STIR in noodles. Cook over medium heat 10 min. or until noodles are done.
If you don't feel like cooking (which I don't when I'm sick) - I like Mrs. Grass' Chicken Noodle soup in the box with the ';golden egg'; flavoring. The nice clear broth is tasty and just makes me feel better whenever I'm sick.
I hope you two are feeling better soon.
Ingredients
1 garlic clove, finely minced (can use bottled minced garlic)
2 teaspoons sesame oil
1/2 cup frozen cut green beans
1 carrot, finely julienned or carrot, very finely sliced
1 small onion, finely chopped
2 cups chopped cabbage or wombok cabbage (chinese cabbage)
1 tablespoon vegetable oil or peanut oil
2 cooked chicken breasts, shredded
1 tablespoon soy sauce
2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
6 cups chicken stock
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup chopped cilantro leaf (optional)
salt and pepper
http://www.recipezaar.com/Easy-Chicken-N鈥?/a>
Ingredients
* 1 organic free-range chicken
* 1 medium parsnip
* 2 carrots
* 1 leek
* 1 onion
* 2 sticks of celery
* 2 bay leaves
* 1 bunch of flat leaf parsley
* Salt and pepper
* About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning. Et voila!
Hope you and your little one get well soon!
sometimes too much isnt good.
try chicken broth and add a little parsley. maybe boil a bag of minute rice
also, if you have some left over candy canes eat one of them. the pepperment oil helps fight certain bacterias. go to msn.com and look up that article.
if you are sick, you don't need to be shopping and cooking.
simmer any chicken parts without bones in water for an hour.
add some parsley and garlic.
the last 10 minutes add some instant rice or noodles.
yum
Chicken Noodle Soup for the Soul
1 large chicken breast, boneless skinless, or 5 - 6 chicken tenders
录 cup onion, chopped
1 tablespoon butter
6 cups water
1 teaspoon salt
鈪?teaspoon poultry seasoning
鈪?teaspoon pepper
2 medium potatoes, peeled, cubed
1 cup baby carrots
1 cup frozen green peas
4 ounces egg noodles
1 can condensed celery soup
1 teaspoon dried parsley
Melt butter in large saucepan over medium heat. Sautee onion until transparent.
Add potatoes, chicken and water. Increase heat to high and add seasonings. After mix comes to a full boil, reduce heat to medium and cover. Let cook for about 15 minutes.
Remove chicken, add peas and carrots and increase heat to high. Once mixture returns to a full boil, reduce to medium and cover. Let cook for about 5 minutes. Meanwhile, dice chicken into bite size pieces. Increase heat to high and bring to a full boil. Add noodles and chicken and cook for 10 minutes. Remove from heat.
Stir in celery soup and parsley, stir until smooth.Good recipe for chicken soup, my little one is sick?
Here is a nice and simple recipe that is easy to make especially when you are not feeling well:
2 cans Campbell's Condensed Chicken Broth
1 cup water
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 lb. skinless, boneless chicken breast, cut-up
1/2 cup uncooked medium egg noodles
Directions:
MIX broth, water, black pepper, carrot, celery and chicken in saucepan. Heat to a boil.
STIR in noodles. Cook over medium heat 10 min. or until noodles are done.
If you don't feel like cooking (which I don't when I'm sick) - I like Mrs. Grass' Chicken Noodle soup in the box with the ';golden egg'; flavoring. The nice clear broth is tasty and just makes me feel better whenever I'm sick.
I hope you two are feeling better soon.
Ingredients
1 garlic clove, finely minced (can use bottled minced garlic)
2 teaspoons sesame oil
1/2 cup frozen cut green beans
1 carrot, finely julienned or carrot, very finely sliced
1 small onion, finely chopped
2 cups chopped cabbage or wombok cabbage (chinese cabbage)
1 tablespoon vegetable oil or peanut oil
2 cooked chicken breasts, shredded
1 tablespoon soy sauce
2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
6 cups chicken stock
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup chopped cilantro leaf (optional)
salt and pepper
http://www.recipezaar.com/Easy-Chicken-N鈥?/a>
Ingredients
* 1 organic free-range chicken
* 1 medium parsnip
* 2 carrots
* 1 leek
* 1 onion
* 2 sticks of celery
* 2 bay leaves
* 1 bunch of flat leaf parsley
* Salt and pepper
* About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning. Et voila!
Hope you and your little one get well soon!
sometimes too much isnt good.
try chicken broth and add a little parsley. maybe boil a bag of minute rice
also, if you have some left over candy canes eat one of them. the pepperment oil helps fight certain bacterias. go to msn.com and look up that article.
if you are sick, you don't need to be shopping and cooking.
simmer any chicken parts without bones in water for an hour.
add some parsley and garlic.
the last 10 minutes add some instant rice or noodles.
yum
Who's got the recipe to gumbo soup?
who's got the recipe to gumbo soup?Who's got the recipe to gumbo soup?
Chicken Gumbo Soup:
25 min 5 min prep
3 servings
2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green peppers, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce
1. In a large soup pot, add all ingredients.
2. Bring to a boil.
3. Reduce heat and simmer until all vegetables and rice are tender.
4. Remove bay leaf and serve.Who's got the recipe to gumbo soup?
Seafood gumbo? Chicken and sausage gumbo? We need more info.
If you go to allrecipes.com you can get a variety of gumbo recipe-you might find one you like the sounds of more than another, even if they're all similar...and they're rated, too.
Louisiana Seafood Gumbo
Ingredients:
1/4 cup vegetable oil
1/3 cup White Flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
1-14 ounce can diced tomato
1 teaspoon Cajun Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 cups water
3 cups chicken broth
2 Bay Leaves
1/2 teaspoon Tabasco
1/2 pound peeled shrimp
1/2 pound white crabmeat
12 shucked oysters
1/4 cup chopped green onions
1/4 cup minced parsley
4 to 6 cups cooked rice
Directions:
In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.
Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.
Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.
Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.
Stir in green onions and parsley.
Serve each serving with a cup of steamed rice.
Yields 4-6 serving
6-8 quarts of Water
1/3 jar Savoie's Roux (Roo) *** ORDER
6 TBS Cajun Seasoning *** ORDER
2 TBS salt
1 Onion chopped
1 Bell Pepper chopped
1 stalk Celery chopped
1 bunch Green Onions chopped
1/3 bunch fresh Parsley chopped or 2 TBS dried Parsley flakes
1 3-4lb. whole Chicken cut in pieces
1 lb. Sausage (pork/beef mixed) cut in 1'' pieces
3 cups cooked Louisiana long grain rice*** ORDER
In a large pot combine 6-8 quarts of water with 1/3 jar of Savoie's roux, and 2 TBS salt, stir well. Add onion, bell pepper, celery, and bring to boil. Cook over medium heat for approx. 2 hrs stirring frequently. Add sausage (boil first to rid excess grease)and cook for 40 min. Add cut up chicken (preseasoned with cajun seasoning) and cook over low to med. heat for 1hr. Approx. 20 min. before gumbo is done add green onions and parsley. Serve gumbo over cooked Louisiana rice. Potato salad is a favorite dish served with gumbo. You can substitute the chicken and sausage with fresh seafood. Crawfish, shrimp, oysters, crabs- 3lbs. total. After simmering for 2hrs add seafood %26amp; cook for 20 more min. Serves 8
Turkey Gumbo Soup
3/4 cup oil
3/4 cup flour
2 large onions, chopped
1 large green pepper, chopped
3 or 4 stalks celery, chopped
1/2 pound smoked sausage, andouille or kielbasa, cut in half the long way and then chopped into bite-sized pieces the short way
Turkey broth from boiling the carcass
Okra
Leftover turkey
Some shrimp (maybe 12 ounces?)
Salt, to taste
Cayenne, to taste
2 Bay leaves
File powder
Cooked rice ( Basmati)
Combine the oil and flour in the bottom of a 5 quart dutch oven. Cook on medium, stirring constantly, until it turns the color of a chocolate bar. It's about 25 minutes.
Add the onions, bell pepper and celery. Add a pinch of salt and a dash of cayenne. Cook, stirring until the vegetables are coated with the roux and the onion starts to get translucent.
Add the sausage. Cook until the sausage starts to rend its' fat.
Add the okra and enough turkey broth to make the soup the consistency you want. You may wish to make it thinner than the final product, as you have to add the turkey and shrimp later. You can always add more broth at the end, though.
Drop in the bay leaves and adjust the seasoning. You may not need much salt, since the sausage pretty much takes care of that.
Bring it to a low boil. Turn down to a simmer and cover. Allow it to cook for a while. Maybe an hour. But if you are hungry now, just go 15 minutes.
About 10 minutes before you eat it, add the turkey and the shrimp. Adjust the broth amount and seasonings. Now put in most of the final amount of cayenne.
Serve over rice and sprinkle each serving with File powder.
You don't have to have okra in your gumbo. And you could have some tomatoes in there.
Chicken Gumbo Soup:
25 min 5 min prep
3 servings
2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green peppers, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce
1. In a large soup pot, add all ingredients.
2. Bring to a boil.
3. Reduce heat and simmer until all vegetables and rice are tender.
4. Remove bay leaf and serve.Who's got the recipe to gumbo soup?
Seafood gumbo? Chicken and sausage gumbo? We need more info.
If you go to allrecipes.com you can get a variety of gumbo recipe-you might find one you like the sounds of more than another, even if they're all similar...and they're rated, too.
Louisiana Seafood Gumbo
Ingredients:
1/4 cup vegetable oil
1/3 cup White Flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
1-14 ounce can diced tomato
1 teaspoon Cajun Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 cups water
3 cups chicken broth
2 Bay Leaves
1/2 teaspoon Tabasco
1/2 pound peeled shrimp
1/2 pound white crabmeat
12 shucked oysters
1/4 cup chopped green onions
1/4 cup minced parsley
4 to 6 cups cooked rice
Directions:
In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.
Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.
Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.
Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.
Stir in green onions and parsley.
Serve each serving with a cup of steamed rice.
Yields 4-6 serving
6-8 quarts of Water
1/3 jar Savoie's Roux (Roo) *** ORDER
6 TBS Cajun Seasoning *** ORDER
2 TBS salt
1 Onion chopped
1 Bell Pepper chopped
1 stalk Celery chopped
1 bunch Green Onions chopped
1/3 bunch fresh Parsley chopped or 2 TBS dried Parsley flakes
1 3-4lb. whole Chicken cut in pieces
1 lb. Sausage (pork/beef mixed) cut in 1'' pieces
3 cups cooked Louisiana long grain rice*** ORDER
In a large pot combine 6-8 quarts of water with 1/3 jar of Savoie's roux, and 2 TBS salt, stir well. Add onion, bell pepper, celery, and bring to boil. Cook over medium heat for approx. 2 hrs stirring frequently. Add sausage (boil first to rid excess grease)and cook for 40 min. Add cut up chicken (preseasoned with cajun seasoning) and cook over low to med. heat for 1hr. Approx. 20 min. before gumbo is done add green onions and parsley. Serve gumbo over cooked Louisiana rice. Potato salad is a favorite dish served with gumbo. You can substitute the chicken and sausage with fresh seafood. Crawfish, shrimp, oysters, crabs- 3lbs. total. After simmering for 2hrs add seafood %26amp; cook for 20 more min. Serves 8
Turkey Gumbo Soup
3/4 cup oil
3/4 cup flour
2 large onions, chopped
1 large green pepper, chopped
3 or 4 stalks celery, chopped
1/2 pound smoked sausage, andouille or kielbasa, cut in half the long way and then chopped into bite-sized pieces the short way
Turkey broth from boiling the carcass
Okra
Leftover turkey
Some shrimp (maybe 12 ounces?)
Salt, to taste
Cayenne, to taste
2 Bay leaves
File powder
Cooked rice ( Basmati)
Combine the oil and flour in the bottom of a 5 quart dutch oven. Cook on medium, stirring constantly, until it turns the color of a chocolate bar. It's about 25 minutes.
Add the onions, bell pepper and celery. Add a pinch of salt and a dash of cayenne. Cook, stirring until the vegetables are coated with the roux and the onion starts to get translucent.
Add the sausage. Cook until the sausage starts to rend its' fat.
Add the okra and enough turkey broth to make the soup the consistency you want. You may wish to make it thinner than the final product, as you have to add the turkey and shrimp later. You can always add more broth at the end, though.
Drop in the bay leaves and adjust the seasoning. You may not need much salt, since the sausage pretty much takes care of that.
Bring it to a low boil. Turn down to a simmer and cover. Allow it to cook for a while. Maybe an hour. But if you are hungry now, just go 15 minutes.
About 10 minutes before you eat it, add the turkey and the shrimp. Adjust the broth amount and seasonings. Now put in most of the final amount of cayenne.
Serve over rice and sprinkle each serving with File powder.
You don't have to have okra in your gumbo. And you could have some tomatoes in there.
Any simple recipe to make a hot or cold creamy soup?
Creamy %26amp; Smoky Portobello Soup
1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
24 ounces chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish
Preheat oven to 350 degrees F.
Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.
This soup is easy and GOOD!!! You will love it.Any simple recipe to make a hot or cold creamy soup?
Pick up the can, attach to opener, open, pour into pan, heat, eat.Any simple recipe to make a hot or cold creamy soup?
the best bet is to make a soup with ingredients you like, and put in a blender to cream everything together. Works for me
go to allrecipes.com
1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
24 ounces chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish
Preheat oven to 350 degrees F.
Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.
This soup is easy and GOOD!!! You will love it.Any simple recipe to make a hot or cold creamy soup?
Pick up the can, attach to opener, open, pour into pan, heat, eat.Any simple recipe to make a hot or cold creamy soup?
the best bet is to make a soup with ingredients you like, and put in a blender to cream everything together. Works for me
go to allrecipes.com
How many calories...(fat grams also if you know) do you think would be in this soup recipe?
If I used brocolli instead of colliflour(I dont like colliflour)
http://www.tasteofhome.com/Recipes/Cauli鈥?/a>How many calories...(fat grams also if you know) do you think would be in this soup recipe?
Fat grams will be same (both have 0 fat) and calories a little higher, because:
Nutrition Facts
Serving Size 1 spear (about 5'; long) (31g)
Amount Per Serving
Calories in Cauliflower = 3
Calories in Broccoli = 11
http://www.tasteofhome.com/Recipes/Cauli鈥?/a>How many calories...(fat grams also if you know) do you think would be in this soup recipe?
Fat grams will be same (both have 0 fat) and calories a little higher, because:
Nutrition Facts
Serving Size 1 spear (about 5'; long) (31g)
Amount Per Serving
Calories in Cauliflower = 3
Calories in Broccoli = 11
Any one have a good recipe for tomato & basil soup ?
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.Any one have a good recipe for tomato %26amp; basil soup ?
Hi! It's simple! You must use a empty jar of marmalad, (glass, of course), you must boil it under water in a pan, for destroy bacteres, and after, put in the tomato and basil soup, fill well, and before close put in just a little oil of olive. Hi! MusashiAny one have a good recipe for tomato %26amp; basil soup ?
cambell's select
Tomato Basil Soup
Yield: 8 Servings
Ingredients
4 c tomatoes (8-10); peeled,
-cored
1 ; and chopped
1 or
4 c canned whole tomatoes;
-crushed
12 fresh basil leaves; washed
1 c heavy cream
1/4 lb sweet unsalted butter
1 salt to taste
1/4 ts cracked black pepper;
-cracked
Instructions
Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender or food
processor.
Return to saucepan and add cream and butter, while stirring, over low heat.
Garnish with basil leaves and serve with your favorite bread.
1 medium size onion chopped small
4 stalks of celery diced small
1 med carrot diced small
1 crushed clove of garlic
1 red pepper de-seeded and diced up small
2 cans of chopped tomatoes (500g)
1 jar of passata or sugasso (250ml)
1 pint of vegetable stock
a little olive oil
a handful of fresh basil
sea salt, black pepper,1 tablespoon of castor sugar
creme fraiche
cook all the chopped vegetables gently in the olive oil,don't brown them,add in the chopped tomatoes ,passata/sugasso and vegetable stock,salt pepper and sugar,bring to the boil,stirring well,turn down heat,cover with a lid and simmer.cook for 30 - 40 mins until all the vegetables are soft and the liduid has reduced slightly. cool the soup a little and blend in a food processor untill smooth this can now be cooled and refrigerated or returned to the heat. to finish bring to the boil and add a handful of fresh basil chopped finely,turn the heat off and let the basil infuse for a minute, pour into bowls and add a dollop of creme fraiche to each bowl...enjoy with some olive bread
note; sugar is used to help cut the acidity of the tomatoes and makes it more easily digestablespots
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.Any one have a good recipe for tomato %26amp; basil soup ?
Hi! It's simple! You must use a empty jar of marmalad, (glass, of course), you must boil it under water in a pan, for destroy bacteres, and after, put in the tomato and basil soup, fill well, and before close put in just a little oil of olive. Hi! MusashiAny one have a good recipe for tomato %26amp; basil soup ?
cambell's select
Tomato Basil Soup
Yield: 8 Servings
Ingredients
4 c tomatoes (8-10); peeled,
-cored
1 ; and chopped
1 or
4 c canned whole tomatoes;
-crushed
12 fresh basil leaves; washed
1 c heavy cream
1/4 lb sweet unsalted butter
1 salt to taste
1/4 ts cracked black pepper;
-cracked
Instructions
Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender or food
processor.
Return to saucepan and add cream and butter, while stirring, over low heat.
Garnish with basil leaves and serve with your favorite bread.
1 medium size onion chopped small
4 stalks of celery diced small
1 med carrot diced small
1 crushed clove of garlic
1 red pepper de-seeded and diced up small
2 cans of chopped tomatoes (500g)
1 jar of passata or sugasso (250ml)
1 pint of vegetable stock
a little olive oil
a handful of fresh basil
sea salt, black pepper,1 tablespoon of castor sugar
creme fraiche
cook all the chopped vegetables gently in the olive oil,don't brown them,add in the chopped tomatoes ,passata/sugasso and vegetable stock,salt pepper and sugar,bring to the boil,stirring well,turn down heat,cover with a lid and simmer.cook for 30 - 40 mins until all the vegetables are soft and the liduid has reduced slightly. cool the soup a little and blend in a food processor untill smooth this can now be cooled and refrigerated or returned to the heat. to finish bring to the boil and add a handful of fresh basil chopped finely,turn the heat off and let the basil infuse for a minute, pour into bowls and add a dollop of creme fraiche to each bowl...enjoy with some olive bread
note; sugar is used to help cut the acidity of the tomatoes and makes it more easily digestable
Whats the recipe for the cabbage soup diet?
Cabbage Soup Recipe
6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Directions:
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.Whats the recipe for the cabbage soup diet?
ZESTY TOMATO CABBAGE SOUP
1 (46 oz.) can tomato juice
2 beef bouillon cubes
1 med. cabbage, shredded
1 c. water
1 med. onion, sliced
1 garlic clove, minced
1 tsp. salt
1 tbsp. sugar
1 tbsp. lemon juice
1/4 tsp. hot pepper sauce
Heat to boiling and simmer 30 minutes. Serves 10.Whats the recipe for the cabbage soup diet?
CABBAGE, TOMATO AND ONIONS. IT'S PRETTY GOOD. GOOD LUCK!!
there may be more. cabbage,can tomatoes and lipton onion soup! cook boil untill cabbage is desired tenderness! it has been a long time, but i lost 356 lbs and it was very filling! good luck dorothy
6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Directions:
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.Whats the recipe for the cabbage soup diet?
ZESTY TOMATO CABBAGE SOUP
1 (46 oz.) can tomato juice
2 beef bouillon cubes
1 med. cabbage, shredded
1 c. water
1 med. onion, sliced
1 garlic clove, minced
1 tsp. salt
1 tbsp. sugar
1 tbsp. lemon juice
1/4 tsp. hot pepper sauce
Heat to boiling and simmer 30 minutes. Serves 10.Whats the recipe for the cabbage soup diet?
CABBAGE, TOMATO AND ONIONS. IT'S PRETTY GOOD. GOOD LUCK!!
there may be more. cabbage,can tomatoes and lipton onion soup! cook boil untill cabbage is desired tenderness! it has been a long time, but i lost 356 lbs and it was very filling! good luck dorothy
I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?
I think this may be what you're looking for:
Chinese Chicken with Sweet Corn
Serves 4
Ingredients:
1/2 green bell pepper
1 red bell pepper or 1/2 red and 1/2 yellow bell pepper
1 can baby corn (sweet corn)
2 tablespoons soy sauce
3 tablespoons water or chicken broth
1 teaspoon wine or dry sherry
1 teaspoon white sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
2 garlic cloves, peeled and chopped
Oil for stir-frying, as needed
2 cups cooked chopped chicken thigh meat (or leftover turkey meat)
Preparation:
Wash, remove the seeds from the bell peppers and cut into thin strips.
Rinse the can of baby corn in warm water and drain thoroughly.
Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl. Whisk in the cornstarch and set aside.
Heat the wok and add oil, drizzling it around the sides. When the oil is hot, add the garlic, and stir-fry until aromatic.
Add the baby corn, stir fry briefly, and then add the green bell peppers, red bell peppers. Continue stir-frying.
Give a the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
Add the chicken, mix everything together, and serve hot over rice or noodles.I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?
1 TBS (15ml) sunflower oil
2 cloves garlic, peeled and crushed
1 red pepper, cut into strips
125g (one small pack) baby sweetcorn, sliced lengthways
4 skinless chicken breast fillets, thinly sliced
a 400ml can of coconut milk
2-3 TBS (30-45ml) red curry paste
600ml chicken stock
2 TBS (30ml) light soy sauce
a 250g packet of Chinese egg noodles
6 salad onions, sliced at an angle
1 pack fresh coriander, chopped
Heat the oil in a wok or large frying pan and fry the garlic for a few seconds. Toss in the red pepper and baby sweetcorn, then stirfry over a high heat for 3 minutes or until softened.
Add the chciekn to the pan and cook for a further minute.
Stir inthe coconut milk, curry paste, chicken stock and soy sauce. Bring to the boil, then simmer for five minutes.
Meanwhile, place the egg noodles in a large bowl and cover with boiling water. Leave them to soak for two minutes then drain well.
Add the salad onions and coriander to the curry and heat through until they are hot.
Place the noodles into warmed bowls and spoon the chicken curry and it's sauce over them. Serve at once
Chinese Chicken with Sweet Corn
Serves 4
Ingredients:
1/2 green bell pepper
1 red bell pepper or 1/2 red and 1/2 yellow bell pepper
1 can baby corn (sweet corn)
2 tablespoons soy sauce
3 tablespoons water or chicken broth
1 teaspoon wine or dry sherry
1 teaspoon white sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
2 garlic cloves, peeled and chopped
Oil for stir-frying, as needed
2 cups cooked chopped chicken thigh meat (or leftover turkey meat)
Preparation:
Wash, remove the seeds from the bell peppers and cut into thin strips.
Rinse the can of baby corn in warm water and drain thoroughly.
Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl. Whisk in the cornstarch and set aside.
Heat the wok and add oil, drizzling it around the sides. When the oil is hot, add the garlic, and stir-fry until aromatic.
Add the baby corn, stir fry briefly, and then add the green bell peppers, red bell peppers. Continue stir-frying.
Give a the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
Add the chicken, mix everything together, and serve hot over rice or noodles.I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?
1 TBS (15ml) sunflower oil
2 cloves garlic, peeled and crushed
1 red pepper, cut into strips
125g (one small pack) baby sweetcorn, sliced lengthways
4 skinless chicken breast fillets, thinly sliced
a 400ml can of coconut milk
2-3 TBS (30-45ml) red curry paste
600ml chicken stock
2 TBS (30ml) light soy sauce
a 250g packet of Chinese egg noodles
6 salad onions, sliced at an angle
1 pack fresh coriander, chopped
Heat the oil in a wok or large frying pan and fry the garlic for a few seconds. Toss in the red pepper and baby sweetcorn, then stirfry over a high heat for 3 minutes or until softened.
Add the chciekn to the pan and cook for a further minute.
Stir inthe coconut milk, curry paste, chicken stock and soy sauce. Bring to the boil, then simmer for five minutes.
Meanwhile, place the egg noodles in a large bowl and cover with boiling water. Leave them to soak for two minutes then drain well.
Add the salad onions and coriander to the curry and heat through until they are hot.
Place the noodles into warmed bowls and spoon the chicken curry and it's sauce over them. Serve at once
Whats the recipe for the cabbage soup diet?
This is the recipe and instructions that I have. I never could lose weight because I didnt have the willpower. LOL
Cabbage Soup Diet Recipe
Ingredients:
1 or 2 cans crushed tomaotes
6 large green onions
1 large can beef broth
1 package lipton onion soup mix
1 head cabbage, chopped
2 cans green beans
2 green peppers
2 lbs carrots
1 bunch celery
seaon with salt pepper,curry or parsley if desired, or hot sauce. Cut vegetables into medium pieces, boil fast for 20 minutes, reduce to simmer, cook till tender
Directions:
Day 1 : eat only soup and fruit.( any fruit except bananas) Cantaloupes and melon are the lowest in calries.
day 2 :All the fresh , canned or raw vegetables and soup you want.No fruit. At dinner, reward yourself with a buttered baked potato.
day 3 : eat all the soup, vegetables and fruit you want. do not have a baked potato or bananas. If you have eaten as directed you should have lost 3 to 7 pounds.
day 4 :Eat at least 3 bananas and drink as much skim milk as you can, along with the soup. Your body will need the potasssium, carbs, protein and calcium to lessen a craving for sweets.
Day 5: You may eat 10 to 20 ounces of beef and as many as 6 tomatoes. Eat the soup at least once.
Day 6. You can have as many as 2 0r 3 steaks if you like, with green leafy vegetables. No potato. Be sure to eat the soup at least once.
Day 7 :Brown rice, vegetables and unsweeted fruit juices. Again be sure to eat the soup . You should have lost 7-14 pounds now.Whats the recipe for the cabbage soup diet?
I tried this a few years ago. One word: foul.
Good luck to you, my friend.Whats the recipe for the cabbage soup diet?
6 large green onions (1 bunch)
2 green bell peppers
1 or 2 cans of tomatoes (14.5 ounce size, diced or whole)
1 bunch celery, sliced
1/2 head cabbage, chopped
1 package (Lipton) onion soup mix
1 or 2 cubes bouillon (optional)
1 48 oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.*
PREPARATION:
Simmer or slow cook all until soup is done.
Some Tips:
First Day - All fruit is fine, except bananas; soup
Day 2 - Any and all vegetables, baked potato with butter for dinner; soup
Day 3 - Combine Day 1 and 2, without potato; soup
Day 4 - Up to six bananas, all the skim milk you want; soup
Day 5 - 10 to 20 ounces of beef, a can of tomatoes, 6 to 8 glasses of water; soup
Day 6 - All the beef and vegetables you want; soup
Day 7 - Brown rice, unsweetened fruit juices and vegetables; soup
Note: No bread, alcohol, or carbonated beverages - not even diet soda
there are quite a few, here's one..........
7 Day Diet Plan (Cabbage Soup Diet Recipe)
You can keep changing the ingredients used, so that you don't get bored of the same recipe.
Cabage Soup Recipe
- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 carrots
- 1 container (10 oz. or so) Mushrooms
- 1 bunch celery
- 1/2 head cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes bouillon (optional)
- 1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, garlic powder, etc.
1. Slice green onions, put in pot and start to saut茅 with cooking spray.
2.0Cut green pepper stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
3. Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
4. Clean carrots cut into bite size pieces, put in pot.
5. Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
6. If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
7. You can use beef or chicken bouillon cubes for seasonings. They have all the salt and flavors you will need.
8. Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time (two hours works well).
9. Season to taste with salt and pepper.
10. Eat all the soup you want, whenever you want for the next 7 days.
Cabbage Soup Diet Recipe
Ingredients:
1 or 2 cans crushed tomaotes
6 large green onions
1 large can beef broth
1 package lipton onion soup mix
1 head cabbage, chopped
2 cans green beans
2 green peppers
2 lbs carrots
1 bunch celery
seaon with salt pepper,curry or parsley if desired, or hot sauce. Cut vegetables into medium pieces, boil fast for 20 minutes, reduce to simmer, cook till tender
Directions:
Day 1 : eat only soup and fruit.( any fruit except bananas) Cantaloupes and melon are the lowest in calries.
day 2 :All the fresh , canned or raw vegetables and soup you want.No fruit. At dinner, reward yourself with a buttered baked potato.
day 3 : eat all the soup, vegetables and fruit you want. do not have a baked potato or bananas. If you have eaten as directed you should have lost 3 to 7 pounds.
day 4 :Eat at least 3 bananas and drink as much skim milk as you can, along with the soup. Your body will need the potasssium, carbs, protein and calcium to lessen a craving for sweets.
Day 5: You may eat 10 to 20 ounces of beef and as many as 6 tomatoes. Eat the soup at least once.
Day 6. You can have as many as 2 0r 3 steaks if you like, with green leafy vegetables. No potato. Be sure to eat the soup at least once.
Day 7 :Brown rice, vegetables and unsweeted fruit juices. Again be sure to eat the soup . You should have lost 7-14 pounds now.Whats the recipe for the cabbage soup diet?
I tried this a few years ago. One word: foul.
Good luck to you, my friend.Whats the recipe for the cabbage soup diet?
6 large green onions (1 bunch)
2 green bell peppers
1 or 2 cans of tomatoes (14.5 ounce size, diced or whole)
1 bunch celery, sliced
1/2 head cabbage, chopped
1 package (Lipton) onion soup mix
1 or 2 cubes bouillon (optional)
1 48 oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.*
PREPARATION:
Simmer or slow cook all until soup is done.
Some Tips:
First Day - All fruit is fine, except bananas; soup
Day 2 - Any and all vegetables, baked potato with butter for dinner; soup
Day 3 - Combine Day 1 and 2, without potato; soup
Day 4 - Up to six bananas, all the skim milk you want; soup
Day 5 - 10 to 20 ounces of beef, a can of tomatoes, 6 to 8 glasses of water; soup
Day 6 - All the beef and vegetables you want; soup
Day 7 - Brown rice, unsweetened fruit juices and vegetables; soup
Note: No bread, alcohol, or carbonated beverages - not even diet soda
there are quite a few, here's one..........
7 Day Diet Plan (Cabbage Soup Diet Recipe)
You can keep changing the ingredients used, so that you don't get bored of the same recipe.
Cabage Soup Recipe
- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 carrots
- 1 container (10 oz. or so) Mushrooms
- 1 bunch celery
- 1/2 head cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes bouillon (optional)
- 1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, garlic powder, etc.
1. Slice green onions, put in pot and start to saut茅 with cooking spray.
2.0Cut green pepper stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
3. Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
4. Clean carrots cut into bite size pieces, put in pot.
5. Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
6. If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
7. You can use beef or chicken bouillon cubes for seasonings. They have all the salt and flavors you will need.
8. Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time (two hours works well).
9. Season to taste with salt and pepper.
10. Eat all the soup you want, whenever you want for the next 7 days.
Recipe for sour soup (with chinese cabbage)?
';Hot-and-Sour Soup'; - 6 servings
(You can make your own broth with chicken, water and fresh ginger, but canned chicken broth simmered with fresh ginger works well too. If cloud ears and lily buds are unavailable, substitute 1 cup finely shredded cabbage and 1 cup thinly sliced mushrooms and skip step 1; add cabbage and mushrooms to broth in step 4. You can prepare the soup through step 4 up to one day ahead; cool, cover and chill. Reheat, covered, over high heat, then continue with step 5.)
1/3 cup dried cloud ears (1/2 oz.), optional (see above)
1/3 cup dried lily buds (3/4 oz.), optional (see above)
8 oz. firm tofu
4 oz. boned pork butt or loin, fat trimmed
1/2 cup canned sliced bamboo shoots
1 1/2 quarts fat-skimmed chicken broth (see above)
6 (1/4';-thick) slices fresh ginger
3 tbsp. cornstarch
3 tbsp. cider vinegar
1 large egg
1/3 cup minced green onions (scallions), including tops
1 1/4 tsp. sugar
3/4 tsp. white pepper
1) Rinse cloud ears and lily buds under cool running water. Place in a small bowl; cover with cool water and soak until soft, 15-20 minutes, then drain. Pinch out and discard any hard spots from cloud ears, then rinse again; tear ears into 1/2'; pieces. Remove and discard hard ends from lily buds; tie a knot in the center of each bud.
2) While cloud ears and lily buds are soaking, rinse and drain tofu; cut into 1/2'; cubes. Rinse pork and pat dry; cut into 1/4';-thick matchstick-size pieces about 2'; long. Rinse and drain bamboo shoots; cut lengthwise into 1/4';-wide strips.
3) In a 3 to 4-quart pan over high heat, bring broth and ginger to a boil; reduce heat. Cover and simmer to blend flavors, 20-25 minutes. Remove and discard ginger.
4) Stir in cloud ears, lily buds, tofu, pork and bamboo shoots; bring to boil over high heat. In a small bowl, mix cornstarch and vinegar until smooth; stir into boiling broth mixture, and continue stirring until it boils again, 1-2 minutes.
5) In a small bowl, beat eggs with a fork to blend. Remove soup from heat; immediately stir in egg, green onions, sugar and pepper. Pour into a large bowl.Recipe for sour soup (with chinese cabbage)?
Go to an asian market and buy a (real) bowl of ramen (not the stuff you get at the grocery store in the bag) and add Baby Bok choy that you wilt on the stove in some olive or peanut oil.
Enjoy!Recipe for sour soup (with chinese cabbage)?
Add some crawfish to it! It's delicious!
Hot and Sour Soup
Makes 4 servings
Ingredients:
1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 teaspoons chopped green onion
2 tablespoons cooking sherry
2 cups chicken broth
1 can straw mushrooms, drained
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
sesame oil
Preparation:
Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon oil. Season the oil with ginger and garlic, stirring well.
Add sherry and broth. Add bamboo and tofu, which should be cut in small pieces. Bring to a boil.
Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.
Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch.
Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.
Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve
(You can make your own broth with chicken, water and fresh ginger, but canned chicken broth simmered with fresh ginger works well too. If cloud ears and lily buds are unavailable, substitute 1 cup finely shredded cabbage and 1 cup thinly sliced mushrooms and skip step 1; add cabbage and mushrooms to broth in step 4. You can prepare the soup through step 4 up to one day ahead; cool, cover and chill. Reheat, covered, over high heat, then continue with step 5.)
1/3 cup dried cloud ears (1/2 oz.), optional (see above)
1/3 cup dried lily buds (3/4 oz.), optional (see above)
8 oz. firm tofu
4 oz. boned pork butt or loin, fat trimmed
1/2 cup canned sliced bamboo shoots
1 1/2 quarts fat-skimmed chicken broth (see above)
6 (1/4';-thick) slices fresh ginger
3 tbsp. cornstarch
3 tbsp. cider vinegar
1 large egg
1/3 cup minced green onions (scallions), including tops
1 1/4 tsp. sugar
3/4 tsp. white pepper
1) Rinse cloud ears and lily buds under cool running water. Place in a small bowl; cover with cool water and soak until soft, 15-20 minutes, then drain. Pinch out and discard any hard spots from cloud ears, then rinse again; tear ears into 1/2'; pieces. Remove and discard hard ends from lily buds; tie a knot in the center of each bud.
2) While cloud ears and lily buds are soaking, rinse and drain tofu; cut into 1/2'; cubes. Rinse pork and pat dry; cut into 1/4';-thick matchstick-size pieces about 2'; long. Rinse and drain bamboo shoots; cut lengthwise into 1/4';-wide strips.
3) In a 3 to 4-quart pan over high heat, bring broth and ginger to a boil; reduce heat. Cover and simmer to blend flavors, 20-25 minutes. Remove and discard ginger.
4) Stir in cloud ears, lily buds, tofu, pork and bamboo shoots; bring to boil over high heat. In a small bowl, mix cornstarch and vinegar until smooth; stir into boiling broth mixture, and continue stirring until it boils again, 1-2 minutes.
5) In a small bowl, beat eggs with a fork to blend. Remove soup from heat; immediately stir in egg, green onions, sugar and pepper. Pour into a large bowl.Recipe for sour soup (with chinese cabbage)?
Go to an asian market and buy a (real) bowl of ramen (not the stuff you get at the grocery store in the bag) and add Baby Bok choy that you wilt on the stove in some olive or peanut oil.
Enjoy!Recipe for sour soup (with chinese cabbage)?
Add some crawfish to it! It's delicious!
Hot and Sour Soup
Makes 4 servings
Ingredients:
1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 teaspoons chopped green onion
2 tablespoons cooking sherry
2 cups chicken broth
1 can straw mushrooms, drained
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
sesame oil
Preparation:
Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon oil. Season the oil with ginger and garlic, stirring well.
Add sherry and broth. Add bamboo and tofu, which should be cut in small pieces. Bring to a boil.
Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.
Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch.
Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.
Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve
Recipe for bean soup?
I am trying to add more beans to my diet and have always loved bean soup...anything but black beans. Thanks!Recipe for bean soup?
Ingredients
2 pounds of small Michigan navy beans
1-1/2 pounds of smoked ham hocks
1 onion
butter
Salt and pepper
Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot. Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.Recipe for bean soup?
this was my Moms favorite...shes gone now but I continue to make it for my family
Red Kidney Bean Soup
1 bag of dry kidney beans
rinse
put in pot and cover 2 inches over beans with water
add meaty ham bone and 1 sliced onion
let cook checking often adding water when it gets below bean level.
When beans are soft and juice is thick take out ham bone and take off the meat from bone and put back into beans.
Add 1/2 stick butter and a can of canned milk(evaporated)
then it's time to eat and oh yeah when the beans are cooking make some Johnnie Cake.
Hope you try this you really will like it...promise
have u tried mixing can of wax beans(drained %26amp; rinsed), cut fresh green beans, in a nice warm chk broth w/ some kernel corns, carrots, dices white meats, salt, pepper, %26amp; chopped scallions ? it's a whole hearty warm soup, great addition to ur diet ! :)
Ingredients
2 pounds of small Michigan navy beans
1-1/2 pounds of smoked ham hocks
1 onion
butter
Salt and pepper
Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot. Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.Recipe for bean soup?
this was my Moms favorite...shes gone now but I continue to make it for my family
Red Kidney Bean Soup
1 bag of dry kidney beans
rinse
put in pot and cover 2 inches over beans with water
add meaty ham bone and 1 sliced onion
let cook checking often adding water when it gets below bean level.
When beans are soft and juice is thick take out ham bone and take off the meat from bone and put back into beans.
Add 1/2 stick butter and a can of canned milk(evaporated)
then it's time to eat and oh yeah when the beans are cooking make some Johnnie Cake.
Hope you try this you really will like it...promise
have u tried mixing can of wax beans(drained %26amp; rinsed), cut fresh green beans, in a nice warm chk broth w/ some kernel corns, carrots, dices white meats, salt, pepper, %26amp; chopped scallions ? it's a whole hearty warm soup, great addition to ur diet ! :)
Help! I need a soup recipe to sooth my horrible cold - maybe bronchitis.?
I don't eat chicken or beef, but will eat seafood.
Thank you!Help! I need a soup recipe to sooth my horrible cold - maybe bronchitis.?
Coconut milk, onions, garlic, ginger, hot peppers, fish or shrimp. If you can deal with the heat, make it spicy...it will open up your lungs and your head. :-)Help! I need a soup recipe to sooth my horrible cold - maybe bronchitis.?
yuk you will reap of fish smell. not a good idea especially since you have a cold your body is already abnormal. try hot water and lemon.
well the reason people it chicken soup is BECAUSE the chicken is the magic in the soup. It is high in zinc, and when you boil it, you get the zinc. Zinc helps with colds. Seafood wont cut it.
I do not eat chicken, but when I get sick I do.
You do not really need soup, you can just drink warm water with some helpful ingredients, here they are
garlic (raw or very lightly cooked)
ginger (grated and pressed for the juice)
cayenne (the hotter the better)
daikon - big white raddish (grated and pressed for juice)
If you put those 4 things in your warm water/soup you will experience a lessening of your sickness, but you should consume twice a day. A large sserving in the evening before bed works well.
As for soup, I make miso soup with a little soy sauce for flavoring and add in some sliced cabbage and carrots along with those earlier ingredients.
on the site www.earthclinic. com I gave instructions for getting rid of a sinus headache, the same will open your sinus's and allow you to breathe better. if you have yahoo instant msgr msg me and I'll walk you through it ';YOU'LL BE BREATHING BETTER IN 5 MIUNTES OR LESS AND GET RID OF YR COLD A HELL OF A LOT FASTER yahoo id is blacjac687@yahoo.com
You will need more than chicken soup. Here is the recipe that will wipe it out:
1 cup of apple cider vinegar (Bragg's w/the ';mother';)
1 cup of pure honey ( organic)
8 cloves of garlic crushed
put in blender for 60 seconds
put in glass jar in fridge, leave for 5 days (can be used right away also)
take 2 tsp. in morning before you eat and 2 in the afternoon if infections real bad. repeat til infections gone.
Good Luck :-)spots
Thank you!Help! I need a soup recipe to sooth my horrible cold - maybe bronchitis.?
Coconut milk, onions, garlic, ginger, hot peppers, fish or shrimp. If you can deal with the heat, make it spicy...it will open up your lungs and your head. :-)Help! I need a soup recipe to sooth my horrible cold - maybe bronchitis.?
yuk you will reap of fish smell. not a good idea especially since you have a cold your body is already abnormal. try hot water and lemon.
well the reason people it chicken soup is BECAUSE the chicken is the magic in the soup. It is high in zinc, and when you boil it, you get the zinc. Zinc helps with colds. Seafood wont cut it.
I do not eat chicken, but when I get sick I do.
You do not really need soup, you can just drink warm water with some helpful ingredients, here they are
garlic (raw or very lightly cooked)
ginger (grated and pressed for the juice)
cayenne (the hotter the better)
daikon - big white raddish (grated and pressed for juice)
If you put those 4 things in your warm water/soup you will experience a lessening of your sickness, but you should consume twice a day. A large sserving in the evening before bed works well.
As for soup, I make miso soup with a little soy sauce for flavoring and add in some sliced cabbage and carrots along with those earlier ingredients.
on the site www.earthclinic. com I gave instructions for getting rid of a sinus headache, the same will open your sinus's and allow you to breathe better. if you have yahoo instant msgr msg me and I'll walk you through it ';YOU'LL BE BREATHING BETTER IN 5 MIUNTES OR LESS AND GET RID OF YR COLD A HELL OF A LOT FASTER yahoo id is blacjac687@yahoo.com
You will need more than chicken soup. Here is the recipe that will wipe it out:
1 cup of apple cider vinegar (Bragg's w/the ';mother';)
1 cup of pure honey ( organic)
8 cloves of garlic crushed
put in blender for 60 seconds
put in glass jar in fridge, leave for 5 days (can be used right away also)
take 2 tsp. in morning before you eat and 2 in the afternoon if infections real bad. repeat til infections gone.
Good Luck :-)
Souper Salad Tomato Basil Soup Recipe?
By some miracle, does anyone have the recipe for the tomato basil soup made by Souper Salad? I know there are recipes for soup on the internet so please don't send links. I am looking for this particular one from that particular place. I love the stuff and will deeply appreciate your help if you know the recipe. Former employee maybe? :)Souper Salad Tomato Basil Soup Recipe?
3 leaves basil.
2 tomatoes
hot sauce
mix together/heat and serve.
3 leaves basil.
2 tomatoes
hot sauce
mix together/heat and serve.
I've come up with a new soup recipe. What should I call it?
It has onions, apples, lettuce, cheese, tofu, and curry.I've come up with a new soup recipe. What should I call it?
Call it CLEAR OUT or COLONIC IRRIGATIONSOUP it will blew your a$$ off...........lolI've come up with a new soup recipe. What should I call it?
A soup called: ';Opplerrsfurry';.
Here's a few ideas:
Soupalicious
The LACCOT soup
homestyle soppy vomit with chunky bile .
garbage?
Bad Breath Soup
ABF
ONIONS GIVES YOU GAS
CHEESE AS WELL
APPLES IS ACID BYE BYE STOMACHE
CURRY ACID AND GAS
TOFU IS BEAN CURD OR SOY BEAN IT WILL CURDLE
SO BEST TO YOU
';Garden Blend Soup';
Call it the New Soup recipe.
the 'never ever tried before' soup
salad soup
just call it EBE OFE GWURU translated ';the mother of all soups';
Foul
Call it CLEAR OUT or COLONIC IRRIGATIONSOUP it will blew your a$$ off...........lolI've come up with a new soup recipe. What should I call it?
A soup called: ';Opplerrsfurry';.
Here's a few ideas:
Soupalicious
The LACCOT soup
homestyle soppy vomit with chunky bile .
garbage?
Bad Breath Soup
ABF
ONIONS GIVES YOU GAS
CHEESE AS WELL
APPLES IS ACID BYE BYE STOMACHE
CURRY ACID AND GAS
TOFU IS BEAN CURD OR SOY BEAN IT WILL CURDLE
SO BEST TO YOU
';Garden Blend Soup';
Call it the New Soup recipe.
the 'never ever tried before' soup
salad soup
just call it EBE OFE GWURU translated ';the mother of all soups';
Foul
Any good soup recipes?
im dying for some new recipes! it can be anything that you like or would recommend to people. please include all the ingredients and etc. :]Any good soup recipes?
You can't go past a leek and potato soup. Simple, but really good. Plus its a base for most other soups.
For around 4 people, I would use:
1 small onion
2 leeks
1 clove garlic
1 large potato
1 chicken stock cube
Dash of cream
Cook off the onion, garlic and leeks in a bit of butter. Once cooked through cover with water and add stock cube.
Peel and slice potato and add. Simmer until potato is cooked through and liquidise.
If the soup is too thick, just add more water until its correct. If too thin, add a bit more potato and cook through again.
Once done, add the cream and some salt and pepper and there you go.Any good soup recipes?
French Onion Soup
6 tablespoons butter
8 medium size onions, sliced thinly
4 thyme sprigs, leaves stripped
1/2 cup sherry
4 cups brown chicken stock
2 cups veal stock
Salt and freshly ground black pepper
French bread croutons
2 cups grated Gruyere cheese
In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.
Add the stocks and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.
Preheat the oven to 450 degrees F.
Ladle the soup into 8 oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with 1/2 cup grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 10 minutes.
In my opinion any soup recips is good...I love soup!
Creamy tomato soup, or creamy brocli soup.
I make a fabulous baked potato soup. I don't measure anything but here it goes:
Cut up 2 pounds of bacon and cook until crisp. Do not drain.
Add one large sweet onion and cook until translucent.
Add 4 or 5 medium sized potato's that have been scrubbed and cut into pieces. I don't peel them.
Saute' the potato's for about 15-20 minutes.
Add about 2 cups of milk and 2 cups of cream
Add about a tablespoon of salt.
Simmer for about 20 minutes.
Add 1 16 oz container sour cream.
Add 3 cups shredded cheese of your choice. I use cheddar or jack or colby or a mixture.
Heat until cheese is completely melted. Taste for seasoning.
This is like having a baked potato in a bowl...enjoy!
http://soup.allrecipes.com/az/PotatoSoup鈥?/a>
http://soup.allrecipes.com/az/ChickenSou鈥?/a>
Just go to website:
http://www.allrecipes.com
here you can find all recipes you want.
You can't go past a leek and potato soup. Simple, but really good. Plus its a base for most other soups.
For around 4 people, I would use:
1 small onion
2 leeks
1 clove garlic
1 large potato
1 chicken stock cube
Dash of cream
Cook off the onion, garlic and leeks in a bit of butter. Once cooked through cover with water and add stock cube.
Peel and slice potato and add. Simmer until potato is cooked through and liquidise.
If the soup is too thick, just add more water until its correct. If too thin, add a bit more potato and cook through again.
Once done, add the cream and some salt and pepper and there you go.Any good soup recipes?
French Onion Soup
6 tablespoons butter
8 medium size onions, sliced thinly
4 thyme sprigs, leaves stripped
1/2 cup sherry
4 cups brown chicken stock
2 cups veal stock
Salt and freshly ground black pepper
French bread croutons
2 cups grated Gruyere cheese
In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.
Add the stocks and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.
Preheat the oven to 450 degrees F.
Ladle the soup into 8 oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with 1/2 cup grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 10 minutes.
In my opinion any soup recips is good...I love soup!
Creamy tomato soup, or creamy brocli soup.
I make a fabulous baked potato soup. I don't measure anything but here it goes:
Cut up 2 pounds of bacon and cook until crisp. Do not drain.
Add one large sweet onion and cook until translucent.
Add 4 or 5 medium sized potato's that have been scrubbed and cut into pieces. I don't peel them.
Saute' the potato's for about 15-20 minutes.
Add about 2 cups of milk and 2 cups of cream
Add about a tablespoon of salt.
Simmer for about 20 minutes.
Add 1 16 oz container sour cream.
Add 3 cups shredded cheese of your choice. I use cheddar or jack or colby or a mixture.
Heat until cheese is completely melted. Taste for seasoning.
This is like having a baked potato in a bowl...enjoy!
http://soup.allrecipes.com/az/PotatoSoup鈥?/a>
http://soup.allrecipes.com/az/ChickenSou鈥?/a>
Just go to website:
http://www.allrecipes.com
here you can find all recipes you want.
Saturday, August 21, 2010
Soup recipes???
ok, well im planning WAYYYY ahead for this xmas, and i have decided to make mi dad a care package with things like shampoo, bodywash, razers, ect. but im also puttin in home~made canned stuff like jams, jellies, pasta sauces, chilli, ect. they need to be relatively easy (nothin too complicated) so anyways, i need some soup recipes that are easy to make and can be canned. and i also need more ideas please!!! thanks in advanced!!
PS: im asking more questions, and will post the links so its all connected later on. thanks again and bye!!Soup recipes???
Open the link below and you'll find many soup canning recipes.
http://www.recipezaar.com/recipes.php?ca鈥?/a>
.Soup recipes???
have you ever seen things like bean soup in a jar or cookie mix in a jar? you can make them yourself, or buy them from a lot of catalogs, but they cost like 3 times as much to buy as to make. if you find them online in a catalog, it should give you the idea how to put it together yourself
I just saw Chef Ramsay do this broccoli soup today.
Boil broccoli
Put it in a food processor with some salt
Pour in the water you used to boil the broccoli
Broccoli soup!
PS: im asking more questions, and will post the links so its all connected later on. thanks again and bye!!Soup recipes???
Open the link below and you'll find many soup canning recipes.
http://www.recipezaar.com/recipes.php?ca鈥?/a>
.Soup recipes???
have you ever seen things like bean soup in a jar or cookie mix in a jar? you can make them yourself, or buy them from a lot of catalogs, but they cost like 3 times as much to buy as to make. if you find them online in a catalog, it should give you the idea how to put it together yourself
I just saw Chef Ramsay do this broccoli soup today.
Boil broccoli
Put it in a food processor with some salt
Pour in the water you used to boil the broccoli
Broccoli soup!
Soup recipes?
Vegetable Soup
2- teaspoons Vegetable oil
2- 11.5 oz cans tomato-vegetable juice cocktail (V8)
2- 14.5 oz cans beef broth
2 tablespoons Creole seasoning (more or less to taste)
2- 14.5oz cans diced tomatoes
2- medium onions chopped
2 cups green beans, chopped
1 cup corn kernels
4 carrots sliced
4 stalks celery diced
Any other vegetables, chopped
Directions
In a large stock pot, saut chopped onions in oil. Then add everything else to the onions. You may need to add 1-2 cups of water, depending on how thick you want it. Bring to a boil and simmer for 30 minutes or until all vegetables are tenderSoup recipes?
Tortilla Soup:
8 servings
4 ounces onions, diced
4 ounces carrots, diced
4 ounces celery, diced
4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
3/4 gallon chicken stock
12 ounces stewed tomatoes (chef tomato)
8 ounces picante sauce
6 ounces taco seasoning (we use Lawry's)
8 ounces corn tortillas, shredded
8 ounces chicken breasts, poached %26amp; diced
8 ounces cheddar cheese spread
10 ounces milk
1. Saute carrots, celery, onion and bell pepper in butter until tender.
2. Add chicken stock and bring to boil.
3. Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
4. Let combined ingredients boil until corn tortillas are incorporated into soup.
5. Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.
6. Add milk and simmer for an additional 15 minutes.
7. If thicker soup is desired, add more corn tortillas.
8. Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.Soup recipes?
Try popcorn bisque. It's very delicious, high in protein, low carbs, and worth the time making it!
there are many good soup recipes in most cookbooks. my favorite is potato soup made with lots of onion and a good vagetable soup can be made with a can of mixed vegetables and a couple of beef bouillion cubes with browner flour for a thickening agentspots
2- teaspoons Vegetable oil
2- 11.5 oz cans tomato-vegetable juice cocktail (V8)
2- 14.5 oz cans beef broth
2 tablespoons Creole seasoning (more or less to taste)
2- 14.5oz cans diced tomatoes
2- medium onions chopped
2 cups green beans, chopped
1 cup corn kernels
4 carrots sliced
4 stalks celery diced
Any other vegetables, chopped
Directions
In a large stock pot, saut chopped onions in oil. Then add everything else to the onions. You may need to add 1-2 cups of water, depending on how thick you want it. Bring to a boil and simmer for 30 minutes or until all vegetables are tenderSoup recipes?
Tortilla Soup:
8 servings
4 ounces onions, diced
4 ounces carrots, diced
4 ounces celery, diced
4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
3/4 gallon chicken stock
12 ounces stewed tomatoes (chef tomato)
8 ounces picante sauce
6 ounces taco seasoning (we use Lawry's)
8 ounces corn tortillas, shredded
8 ounces chicken breasts, poached %26amp; diced
8 ounces cheddar cheese spread
10 ounces milk
1. Saute carrots, celery, onion and bell pepper in butter until tender.
2. Add chicken stock and bring to boil.
3. Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
4. Let combined ingredients boil until corn tortillas are incorporated into soup.
5. Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.
6. Add milk and simmer for an additional 15 minutes.
7. If thicker soup is desired, add more corn tortillas.
8. Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.Soup recipes?
Try popcorn bisque. It's very delicious, high in protein, low carbs, and worth the time making it!
there are many good soup recipes in most cookbooks. my favorite is potato soup made with lots of onion and a good vagetable soup can be made with a can of mixed vegetables and a couple of beef bouillion cubes with browner flour for a thickening agent
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