Fat Burning Soup Recipes
Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1 2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1 2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls. Applebee's French Onion Soup
SOUP SOUP While stuffed tofu dumplings are baking, make the soup. Heat a large pot over medium-high heat and add oil. Add snow peas and saute for a couple minutes. Set snow peas aside, and add remaining soup ingredients, except the miso, to the pot. Heat on medium heat until simmering, and then lower heat. Simmer for 10 minutes. Take one cup of the soup out of the pot and put in a bowl. Add the miso to this one cup of soup making sure that all the miso dissolves. Add this one cup back to the soup and stir in. Place one hot baked stuffed tofu dumpling into each bowl. Divide snow peas between each bowl. Add soup broth to each bowl. Garnish each bowl with sprouts and nori strips. Serve. SOUP Add the broth, lemon grass (be sure it is tied together well it is best to have it wrapped in cheese cloth because if the stalks are just tied together it may come apart in the soup if it comes apart, you may like to go through the soup and take out all the lemon grass since it is kind of woody),...
1 can Campbell's Cheddar Cheese Soup 1 can chicken broth 1 pound grated Cheddar Cheese 4 cups whole milk + 1 soup can Add soup, 1 2 can broth, 1 can milk, and stir. Add in cheese, and milk. Stir in cornstarch with rest of broth, add to soup. Add spices and butter. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Add boiled potatoes, and simmer 15 minutes more. Top with chives and bacon bits. For the best taste, let cool and reheat. Bob Evan's Cheddar Baked Potato Soup
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper. This recipe yields 6 to 8 servings. Andouille And Potato Soup
- In Italy, this soup might be called Zuppa di Pomodoro , Lenticchie con Palle di Polenta . - A hearty soup that makes a complete meal. - Polenta balls add color and texture to this soup. Polenta balls can also be made from leftover polenta. - The polenta can be made in advance of serving the soup, but if the polenta is cold, either warm the balls in a covered dish in the microwave, or drop balls into the soup a few minutes before serving to warm them up._ SOUP Place the oil in a large soup pot over medium-high heat. Saut the onions, carrot, fennel, and garlic until browned, about 12 minutes. Bring to a boil, reduce heat to medium-low and cover and simmer for 45 minutes, or until the lentils are tender and the soup is thick. Place 3 polenta balls in each bowl and ladle soup on top._
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1 2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.
In a one-gallon soup pot, saute the onion, garlic and ginger in the vegetable oil until golden brown. Add the chicken stock and bring to a boil. Chop the taro leaves into bite size pieces and add to the boiling stock. Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another 10 minutes and serve.
In large saucepan, combine the potatoes, celery, onion, water, chicken bouillon cubes, and the salt. Cover and coo k until the potatoes, onions, and celery are tender, or about 20 minutes. Do not overcook potatoes. They should be just tender, not mushy. Next, add 1 cup milk and heat through. In medium bowl, mix the sour cream, flour, chives and the remaining 1 cup milk . Gradually stir the sour cream mixture into the soup. Cook over low heat, stirring constantly, until thickened.
Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps. Season with salt and black pepper. Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. Slowly add the cream. Stir to blend. Reseason the soup. Brush each side of the bread with the truffle oil. Place a piece of cheese on top of four slices of the bread. Place the remaining slices of bread on top of the cheese. Place the sandwiches on the hot griddle. Grill the sandwiches for 2 to 3 minutes on each side or until golden and the cheese has melted. Cut each sandwich into five finger-size slices. Serve the sandwiches with the soup. This recipe yields 10 servings. Baby Ramp & New Potato Soup W Truffle Grilled...
Combine the green split peas, ham hocks, cold water, onion, celery, carrots, 1 teaspoon of salt, and the black pepper in a Dutch oven. Bring to boiling, cover and simmer for 1 1 2 hours sti r-ring occasionally. Remove the ham hocks and cut off the meat and dice, discarding the bones. Add the meat back to the soup and simmer, uncovered for 15 to 20 minutes more. Sift together the all -purpose flour, baking powder, and 1 teaspoon of salt. Cut in the shortening. Combine the milk and the beaten egg and add to the flour mixture, stirring just until all ingred i-ents are moistened. Drop the batter from a rounded tablespoon on top of the bubbling soup. (Dip the spoon into the hot soup be fore spooning each dumpling to prevent them from sticking to the spoon.) Cover tightly and return to boiling. Reduce the heat and simmer for 15 to 18 mi n-utes.
Cover simmer until tender, about15 minutes. Stir in bell peppers, corn and chorizo simmer uncovered about10 minutes longer. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.
In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor, puree soup, in batches, until smooth. Return to saucepan heat through. Serve hot or chilled. Makes 8 (1 cup) servings.
1 package onion soup Mix Brown the ground beef, chopping it as you are cooking it. Add onions and saute about 2 or 3 minutes. Drain any excess fat from meat. Use very large stock pot. Add hamburger and onions. Season with salt, pepper, garlic and oregano. Add broth, tomato juice and tomatoes bring to a boil and add the onion soup mix. Stir well. Add the remaining vegetables bring back to a boil. Reduce heat to low, cover and cook about 30 minutes. Season to taste.
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish. Chili's Black Bean Soup
In a food processor, puree the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and chill completely. In a saute pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish. This recipe yields 6 servings.
This thick soup is served on special family events and during New Year. Chickens are kept in the yard, and the meat can be rather tough. Simmer for approximately 30-35 minutes, until fairly thick, but never dry (add stock if necessary to ensure that the soup is moist).
Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls, and sprinkle the parsley on top.
Cabbage and Barley Soup 1 can tomato soup Slice or chop onions brown in skillet. Add hamburg and stir until meat is browned. Add corn and tomato soup. Separately boil the noodles. Combine all except the cheese. Place in casserole. Cook 20 minutes, uncovered, in 300F degree oven. Top with cheese cover and heat for 10 minutes more or until cheese melts into noodles. Stir gently.
This soup is an adaptation of a Hungarian favorite, using readily available ingredients in the North American kitchen. The original is made from scratch with rarely available sour cherries and or tart apples. If you have access to sour cherries, I urge you to try them with this recipe. Just replace all or some of the canned fruit with stewed sour cherries and adjust the sugar to your taste. Some people find it strange to have cold, sweet soup at the beginning of a meal. Although it's called soup, there is no reason you can't serve it as a light dessert or in tall frosted glasses on the deck as a treat on a hot summer afternoon. You may even add a little of your favorite booze to jazz it up
Add the water to a saucepan and season with salt. Bring the liquid to a boil. Add the asparagus and cook for 3 minutes. Remove and drain, reserving the water and asparagus. In a large saucepan, melt the butter. Add the onions and leeks. Season with salt and pepper. Saute until slightly wilted, about 2 minutes. Stir in the garlic and flour. Continue to cook for 2 minutes. Stir in the cooked asparagus and reserved liquid. Season with salt and pepper. Bring the liquid to a simmer and cook for 25 minutes, or until the asparagus are very tender. Using a hand-held blender, puree the soup until smooth. Remove and strain, discard any leftover fibers. Add the liquid back to the saucepan and whisk in the cream. Reseason with salt and pepper. Remove from the heat and chill the soup completely. Garnish each soup with a drizzle of creme fraiche, 2 quail egg halves, caviar and chives. This recipe yields 6 servings.
In a 1-gallon saucepan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and cucumbers. Season with salt and pepper. Saute for 4 to 6 minutes, or until wilted. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Remove from the heat, using a hand-held blender or food processor, puree until smooth. Chill the soup completely. Stir in the yogurt. Season with salt and pepper. Refrigerate until ready to use. In a small mixing bowl, whisk the olive oil and lemon juice together. Whisk in the shallots. Season with salt and black pepper. To serve, ladle the soup into eight bowls. Arrange three of the oysters around each bowl of the soup. Drizzle the sauce over each oyster. Garnish each oyster with the caviar. Garnish the soup with parsley. This recipe yields 8 servings.
In a large saucepan, over medium heat, combine the beans and 6 cups of the chicken stock. Season with pepper. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hours, or until tender. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. In a saute pan, over medium heat, render the pancetta until crispy, about 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving fat for later use and cool. In a mixing bowl, add the tomatoes. Season with salt and pepper. Add the crispy pancetta, red onions, basil, and croutons. Season with a drizzle of the olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish. This recipe yields 8 to 10 servings.
Steamy soups, terrific salads, and delicious starters are waiting for you in The Enlightened Kitchen. Set out a souper lunch for friends after all what could be more welcoming than a warming bowl of soup and a loaf of bread that has been freshly baked or warmed in the oven Choose the exquisite Gingered Acorn Squash Soup or the delightfully easy Cream of Broccoli Soup. Add a colorful salad, and you have a wonderful, healthy luncheon. Cold, refreshing salads are perfect summertime meals and also travel well in an insulated cooler. Hearty Summer Rice Salad is a great choice for a picnic or barbecue, and really easy to assemble in advance, freeing the cook to enjoy outdoor activities with everyone else. Or arrange chilled asparagus on a serving platter with Creamy Dilled Dressing drizzled over the top for a lovely, light start to most any meal. Cold Sesame Noodles, a personal favorite, are made low-fat and delicious with an intriguing blend of wholesome ingredients. Leftover soup Offer it...
Review cream soup guidelines and Method 2 (p. 222). 7. Skim the soup carefully. 8. Pass the soup through a food mill to pur e it. 9. Pass the pur ed soup through a fine china cap or through cheesecloth. Milk, hot 10. Add enough hot milk to the soup to bring it to the proper consis- White pepper 11. Heat the soup again, but do not let it boil.
Pass the soup through a food mill or puree with an immersion blender. 8. At service time, heat the heavy cream and stir into the soup. Pur e of Carrot Soup (Potage Cr cy) 5. Puree the soup by passing it through a food mill or by using an immersion blender. 6. Bring the soup back to a simmer. If necessary, add more stock to thin the soup to the proper consistency. 8. If desired, finish the soup with hot cream at service time.
Heat the butter in a heavy soup pot over low heat. 5. Pur e the soup with a food mill. If you use an immersion blender, pass the soup through a food mill or sieve after pur eing it in order to remove fibers from the celery. 8 oz 250 mL Heavy cream 6. Heat the cream and stir it into the soup. 8 oz 250 mL Heavy cream 9. At service time, garnish each portion of soup with a spoonful of
Pass the soup through a food mill. 5. If the soup is too thick, add a little stock to bring to proper consistency. 6. Chill the soup thoroughly. 8. While the soup is chilling, prepare the garnish. Cut the fennel in half lengthwise through the base, then cut lengthwise into paper-thin slices (a slicing machine may be used). Cut these slices lengthwise into rough julienne. Grilled shrimp are especially good for this soup. Grilled shrimp are especially good for this soup. Chilled Leek and Potato Soup with Shrimp and Fennel Salad 11. Stir the heavy cream and buttermilk into the chilled soup. 12. Arrange the fennel salad in the center of broad soup plates. Arrange 3 shrimp on top of each mound of fennel. 13. Place the soup plate in front of the diner, then ladle in a portion of soup from a tureen.
The recipes in this chapter offer up ideas for soups light enough for first courses and hearty enough for dinner itself salads designed to feed a crowd, and others special enough for an elegant evening at home and a variety of side dishes to get you through every season. But even better, you could refer to this chapter alone to prepare and freeze for later entire meals. Wouldn't it be great to arrive home after a busy day at work and sit down to a dinner of Dreamy French Onion Soup (page 70) and Parmesan Green Beans (page 84 without having to spend precious time in the kitchen Pull Beef and Cabbage Stew (page 76) from the freezer in the morning and warm it up on the stove when you get home. Serve it with a mixed green salad and a fresh country loaf purchased on your way home, and you'll have time to help the kids with their homework. For a lovely lunch with friends, put together Smoked Turkey and Red Grape Salad (page 60) and serve it with Cremini Mushroom and Caramelized Onion Soup...
This soup is usually eaten with warm tortillas, with slices of lemon and, for those who like added spiciness, fresh hot pepper. A glass of cinnamon-flavored horchata (milk and barley or corn drink) is another popular accompaniment. LDiners help themselves to slices of lemon to squeeze into the soup.
Prepare the smoker, according to the manufacturers directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices. In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Reseason with salt and pepper if needed. Stir in the heavy cream and serve. This recipe yields 8 servings.
In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery, and carrots. Season with Creole seasoning. Saut the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and saut for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender. Reseason if necessary. Add the rice and continue to cook for 20 minutes or until the rice is tender. Remove from the heat and stir in the green onions. Ladle into soup bowls and serve with crunchy French Bread.
Lightly brush the top of the tortilla wedges with oil. place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the parmesan cheese. Run them under the broilerjust to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges.
Flavorful brown cremini mushrooms are simply a small version of porto-bello mushrooms. Do not substitute button mushrooms for them in this recipe as they are nowhere near as rich in flavor. If you like, puree the cooked soup in a blender for a smooth first course. Serves 6 Putting the soup together Turn the heat to low and simmer the soup on the stove for 1 hour, stirring often.
1 (10 3 4 ounce) can cream of chicken soup 1 2 soup can milk Whisk together chicken soup, milk and soy sauce. Pour over onions. Cover with Swiss cheese slices and sprinkle with pepper. Top with thinly sliced buttered French bread. Bake at 350 degrees F for 35 minutes or until bubbly and brown.
This rich-tasting, creamy soup is easy and delicious. Combine broth, onion, pepper, and broccoli in a 6-quart saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Place tofu in food processor and blend. Add garlic, shallot, yeast, and mashed potato flakes, and process. With a slotted spoon, remove solids from broth and add to the tofu mixture. Process to blend. Spoon into the hot broth, stirring after each addition. Add corn to the soup. In a small bowl, blend cornstarch with cold water and add to the soup with tamari, aminos, and chopped parsley. Simmer for 12 minutes, stirring occasionally. m ashed potato flakes add a distinctive texture to this soup. Enlightened Cream of Broccoli Soup Protein 13 g, carbohydrate 38 g, fiber 5 g, fat 1 g, saturated fat 0 g, cholesterol 0 mg, calcium 77 mg, sodium 385 mg Calories 132 from protein 25 , from carbohydrate 70 , from fat 5 Traditional Cream of Broccoli Soup Protein 11 g, carbohydrate 21 g, fiber 3 g, fat 15 g, saturated fat 9...
This chunky soup is a meal in itself. When reheating, refresh with (additional boiling broth. Combine Chicken Not with boiling water and broth powder in a medium saucepan, bring to a boil, and simmer for 8 minutes. Set aside. Place kombu in a large soup pot with the 6 cups of water, and set aside for 15 minutes. To the kombu stock, add the minced garlic, onion, bell pepper, gingerroot, parsnip, and carrots. Bring mixture to a boil, reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add boiling broth and barley and cook for 5 minutes. Cut the reconstituted chicken into smaller pieces, and add to the soup. Reduce heat to low, and spoon the tomato
Bursting with chunky vegetables, Vegetable Beef Soup is hearty, wholesome, and delicious. In a large soup pot, combine kombu and cold water and set aside for 15 minutes. To the kombu stock, add minced garlic, onion, bell pepper, celery, gingerroot, beans, and zucchini. Bring mixture to a boil, reduce heat to medium low, and simmer for 15 minutes, stirring occasionally. Sprinkle Beef Not into the soup. Combine the boiling water with the broth powder and add to the soup. Spoon tomato paste into the broth, stirring after each addition, and cook for 10 minutes. Combine miso and wine in a small bowl and blend with a fork. Add to the soup with the granulated garlic, ginger, basil, and thyme. Remove kombu and reserve for another use. Simmer soup gently for 5 minutes, stirring occasionally. Do not boil. Enlightened Chunky Vegetable Beef Soup Protein 5 g, carbohydrate 12 g, fiber 3 g, fat 1 g, saturated fat 0 g, cholesterol 0 mg, calcium 52 mg, sodium 295 mg Calories 76 from protein 28 , from...
Add optional butter and or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup. Add the diced chicken and heavy cream last. Reheat if needed. Adjust seasonings and serve. Based on a cup serving, heavy cream adds 1.6 grams of carb per serving.
Use fresh or frozen spinach for this thick, warming soup. Serve it with Ham and Tomato Biscuits (page 52) for lunch or a light supper. Serves 6 Putting the soup together Melt the spread in a large soup pot over medium heat. Add the flour and whisk until golden, 2 to 3 minutes. Add the mushrooms and scallion(s) and saut until tender, about 3 minutes. Whisk in the chicken broth and milk and stir until thickened, 5 to 10 minutes. Add the cream cheese, Swiss cheese, nutmeg, salt, and pepper and stir until the cheese is melted. Add the spinach and stir. Simmer the soup for 10 to 15 minutes, stirring gently. If you are preparing a triple batch, divide the remaining soup equally between two resealable freezer bags. Ladle the soup from the pot into six bowls. Garnish with 1 4 cup of the Parmesan and serve hot. Place 1 4 cup Parmesan into each of two resealable bags. Label, date, and freeze both the soup and the Parmesan for up to 3 months. Thaw at room temperature before cooking as directed...
Add optional butter and or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup. Add the diced chicken and pasta last. Reheat if needed. Adjust carb counts accordingly.
After this soup has finished simmering, preheat oven to 375 F. Have ready a lightly buttered, ovenproof earthenware soup bowl or deep casserole dish. Heat 4 Tablesps butter in a heavy, medium saucepan. Add onions and cook until translucent. Add the flour and stir. Add the broth and stir. Simmer for about 30 minutes. Season with salt and freshly ground pepper. Put the soup in the ovenproof bowls. Thinly slice the Superb Rolls, discarding the ends. Toast the slices in a toaster oven (they will brown quickly, so take care not to burn). Butter the slices and put them on top of the soup. Sprinkle cheese on top. Do not cover. Put the bowls in the oven for about 15 minutes until the cheese and Superb Roll slices look crusted over and slightly browned. Serve at once.
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit heartier. This is very good with a thin slice of lemon floating on top. Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny flakes . Serve immediately.
Total Carbohydrates 30. Delicious If you like a Chinese flavor, add the sesame oil. For a Southeast Asian flair, and my favorite, garnish with the cilantro, green onions, chilies and a squeeze of lime. Taking a trick from Vietnamese beef noodle soup, the boiling soup can be poured over extremely thinly sliced raw beef. The heat of the soup will cook it through.
Note Serves 4 Total Carbohydrates 2 . So each serving is less than a gram of carbs.You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top. Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny flakes . Serve Immediately, or let it cool a bit. Either way its tasty
To make this soup you can use potatoes or zucchini. Ingredients Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for I hour. Add the daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.
Melokhia is a popular soup that dates back to the time of the pyramids. Known in English as Spanish okra, melokhia is a green, leafy vegetable with a wonderful aroma. In the West, a dried or frozen variety is available in Middle Eastern specialty shops, but fresh spinach is a good substitute. * This soup is traditionally served with chicken and rice.
Many elements of North African cooking, such as the garlic and tomato in this soup, are the same as those used across the sea in Italy, France, and Spain. But the cumin in the soup is a Libyan touch. *Fish bouillon, a soup base, is sold in many grocery stores as an instant powder or cube to which you add boiling water.
T Here is an elegant and utterly delicious wonton soup from the eastern provinces of Zhejiang and Jiangsu, featuring a whole duck as well as won- u tons, Smithfield ham, and snow peas. Rinse the duck with cold water, put it in a 4-quart casserole, add about 2 quarts of cold water, and bring to a boil. Remove any foam, then add the sherry and scallion. Reduce the heat to low and cover so that the water simmers gently. Cook for 2 hours, or until the meat of the duck can be lifted easily with chopsticks. Remove and discard th scallion and all the fat that has floated to the top (to do this very easih. let the duck soup cool completely). If you want to remove the duck bones and cut the meat into small pieces, this is the best time to do so Up to this point this dish may be prepared ahead of time. The dud boned or still whole, should remain in the broth. bring the duck casserole to a boil. Lower the heat to medium so the binih is gently simmering. Add salt and pepper to taste, then scatter...
As in many central European countries, cold fruit soup is a summer appetizer. Cherries, widely grown, are popularly used. enamel or steel pot. Add cherries to the boiling water and simmer 4-5 minutes. Blend flour and cream into a slurry with a ladle of the hot cherry soup. Add slurry to soup and boil until it thickens. Leave to cool, and serve chilled.
Hungarian cowboys (csikos) are among the most skilled in the world, and unsurprisingly, cowboys and highwaymen are popular folklore figures. The dumplings may be an echo of central Asian manti, akin to Chinese mantou. Dumpling soup is served for lunch or dinner in the colder season. Just before serving, in a small bowl, blend sour cream and egg yolk gradually blend in a cup of hot soup. Stir sour cream mixture into soup and turn off heat.
Chop onion and celery. Saute' for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock add butter. Thin soup with milk as desired heat until warm. (DO NOT boil). Kartoffelsuppe (Potato Soup)
Cover cook on low for 10-12 hours or on high for 45 hours. Just before serving use a potato masher to mash peas in soup. Serve. I am posting my modified recipe. The original recipe says to put 1 c. quick-cooking rice in the soup about 5 min. before serving. It also calls for less split peas but I like a thicker soup so I added an extra 1 2 c. It doesn't say to mash the peas in the original recipe but I liked a slightly smoother soup with a thicker broth. The mashed peas make the soupy part thicker. SPLIT PEA SOUP 1 SPLIT PEA SOUP 2
2 tbls. chicken soup base Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15-20 minutes. Taste and correct seasoning. Be careful of adding too much salt. Ladle soup into deep bowls. Garnish with a dollop of sour cream,
This is an unusual soup although on top it looks like a solid custard, it is not sweet, and at the bottom, there is plenty of hot stock. This is usually served for an evening meal, especially in the winter. The ingredients given here are the most commonly used in Japan, but depending on the season or locale, other items can be substituted. Instead of shrimp, a small piece of fish fillet may be substituted, in which case omit the chicken breast. Or, instead of ginkgo nuts, use button mushrooms. Trefoil is a delicately aromatic herb if not available, substitute three matchstick-size strips of lemon or lime rind, without the white, bitter part.
In a saucepan, bring basic clear soup to a boil.* Swirl egg mixture around the inside of the pan in a small stream, making a circle. 3. Remove soup from heat and pour into 4 small bowls to serve. snow peas to this soup for a special taste treat. Simply add the extra veggies to the basic clear soup a minute or two before the boiling point.
Mix the cornstarch or flour in the milk and stir until smooth. Slowly pour the cornstarch mixture into the soup. Cook on low heat, stirring constantly until the soup begins to thicken. Add the cooked pasta to the soup and mix well. Sprinkle the grated cheese on top of each serving.
Rinse and drain lentils place in a soup pot. Add stock, bay leaf, Worcestershire sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil over high heat. Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture. Linsensuppe (Lentil Soup)
In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread. This recipe yields 8 to 10 servings.
A delicious fish soup The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor.
Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil. Marie Callender's Potato Cheese Soup
Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary. Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top.
This dish is second only to rice noodles in fish soup (mohingar) as the most typical dish for eating at any time breakfast, snack, or as an accompaniment to lunch or dinner. Mohingar is often claimed to be the national dish. Both are served everywhere, from cafes and street stalls to restaurants, and of course made at home. Slices of onion, fried rice crackers, fresh lemon juice, roasted chili powder, and all sorts of garnishes are added at the table. Distribute noodles into four soup bowls. Add the shredded chicken meat to the simmering soup and allow to heat through. Ladle hot soup into the bowls, making sure each diner gets some shredded chicken.
Dice unpeeled red potatoes into 1 2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley. O'Charley's Baked Potato Soup
2 heads broccoli (about a pound) 1 can cream of broccoli soup Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets. NOTES you can leave the cream of broccoli soup out, if...
1 (10-1 2 oz) can Healthy Request Tomato Soup 10 oz kidney beans, rinsed and drained 2 tsp chili seasoning mix In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.
In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1 1 2 hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve. This recipe yields 6 servings.
Spoon the mashed sweet potato into a large saucepan over medium high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve piping hot. Cream of Sweet Potato Soup
First, take the chicken and wash it thoroughly - that means both inside and out Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1V cup of chopped carrots and bay leaves, poultry seasoning and *2* quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. (I cooked it overnight) While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions but DO NOT COOK THEM UNTIL DONE Keep in mind that you're going to drop them into a soup, so you...
In 1-quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup. Outback Steakhouse Walkabout Soup
This soup is made up of basic aboriginal soup of the natives of this continent and is extremely well balanced in nutrients, vitamins, and minerals. This soup will keep a person healthy and would be a great food for eliminating obesity. Two lg. bowls of this soup will provide all nutrients necessary for good health. It will also allow for you to lose weight in a safe way.
BEAN SOUP WITH TOMATO 10 lb (4.5 kg) clarification meat 30 egg whites (1 qt 0.9 l) One 10 can peeled tomatoes 1 gal mirepoix (diced soup vegetables) 12 gal (45.6 l) beef stock BLACK BEAN SOUP CHILLED CHERRY SOUP CUCUMBER SOUP, CHILLED FENNEL OR ANISE SOUP GIBLET AND BARLEY SOUP LOBSTER SOUP
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish. This recipe yields 10 servings.
Drain the beans when they are tender and mash them slightly with a fork. (The bean stock would be excellent soup stock so don't throw it away.) 2. Heat the oil in a large soup pot or pressure cooker that holds at least 4 quarts. Saut the onions, celery, garlic and rice until the vegetables are soft but not browned. 6. Blend the milk powder with about 1 2 cup of the soup and add the mixture back to the pot. Ready for serving Variation add a can of tomatoes and their stock for a thinner soup. Adjust the seasoning.
In a mixing bowl, combine the garlic, herbs and a drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2-quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne. This recipe yields 4 to 6 servings.
Cream the butter and 1 cup of the sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scraped down the sides of the bowl and paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a long cylinder about 2 inches in diameter. Refrigerate for 8 hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. Remove the dough from the...
Many types of soups are made, combining vegetables with local smoked meats. This is served as a first course or as a light meal on its own with bread and a salad. Meanwhile, heat butter and fry onion until golden. Add garlic and fry one more minute. Remove from butter and add to soup. Add roux to the soup, stirring constantly, until thickened. Cool the soup and pour into a blender or food processor. Blend until smooth and return to the pan until heated through. Season with salt and pepper. Remove soup from heat, and stir in the egg-cream mixture. jj Garnish with parsley and serve at once.
Add the mushrooms and saute' until cooked, about 5 minutes. Pour all but a few mushrooms into a blender container, add the broth and egg yolks. Blend until smooth. Stir in the parsley and nutmeg and correct the seasoning. Return to the heat, and stir in the cream and powdered milk (or NotStarch.) Heat gently, stirring until thick and hot. Do not boil. Pour into individual soup bowls and garnish with the remaining mushrooms.
Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.
With a fork, gently stir in the egg mixture with long slow strokes until it firms into pale shreds floating in the broth. The long strokes lengthen the shreds slightly. This should take 10 to 15 seconds. There will be a moment when the Parmigiano and lemon release their fragrances, enjoy it. Quickly taste the soup for seasoning and serve it while it's still very hot and fragrant.
Have you ever known anyone to say No, thank you when offered spaghetti and meatballs Kids from 3 to 103 will love this soup version of an all-time favorite combination. Serve it with a large tossed salad, and you have a complete dinner. 6 Add the spaghetti and broth to the meatball mixture and simmer for 3 minutes. Spoon the soup into bowls and sprinkle with the cheese.
This soup is simple to make and has deliciously satisfying results. If you like, roast the vegetables in advance, and refrigerate them for 2-3 days until needed. The really good news is that, once this is done, the soup takes only 5 minutes to prepare. Homemade food in a jiffy. Variations Try adding a dollop of mascarpone cheese, croutons, or roasted cumin seeds to each serving. Or vary the soup recipe itself by adding some chopped fresh herbs such as thyme, basil, or rosemary.
Nothing warms the tummy on a cold winter evening like a hot bowl of Beef Vegetable Soup. All that's missing are some warmed gluten-free rolls as an accompaniment. If you plan to freeze the soup, don't add the pasta because it may get mushy when you thaw it. 3 Reduce the heat to medium-low. Cover and simmer the soup for 20 minutes. 4 Add the pasta and cook the soup 10 minutes more, or until the pasta is tender but not mushy.
This soup makes eating healthy fun and painless. You'll have to do a lot of searching to find a soup that is healthier for you and tastes better than this one. Adding a teeny amount of cider vinegar makes all the difference in the world in the taste of this creation. If the tomato sauce and salt are added too early, the lentils may not cook thoroughly. 5 Stir in the tomato sauce, salt, pepper, and vinegar. Continue to simmer the soup for 10 minutes. Discard the bay leaves before serving.
Make a large pot of this soup because it will keep in the refrigerator for several days. That's the bad news because now you don't have any excuse not to have it for lunch. It won't be as easy to say, Oh, I just ran out of cabbage soup. The good news is that this is one terrific-tasting soup. Forget that it's healthy and just enjoy how good it is. 8 stalks celery, sliced thin 1 package onion soup dry mix teaspoon salt teaspoon pepper 4 cups chicken bouillon 2 Bring the ingredients to a rapid boil, and then reduce the heat, cover the pan, and let the soup simmer for 1 hour.
1 can cream of mushroom soup 1 2 c. water Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1 2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
I his is a soup the Chinese often serve as a separate course in a large bJ meal. I have doubled the amount of noodles and meatballs, so the soup Bring the chicken broth to a boil and then turn the heat down to .i slow boil. Set a small bowl of cold water near the stove. Dip a teaspoon in the cold water and with it scoop up 1 heaping teaspoon of the meat Shape the meat mixture into 1-inch balls in the palm of your other hand by scooping and turning the meat a few times. With the spoon, drop the meatballs one by one into the simmering soup. When they're all iu the soup, let them cook for 2 minutes. Add salt and pepper to taste. Add the greens and cook, stirring, for 1 minute. Ladle the soup into four individual soup bowls and eat with chopsticks and a soup spoon. For a very clear soup, the meatballs may be cooked in boiling water then scooped out with a slotted spoon, and added to the chicken soup to finish cooking. Variation If you like a peppery soup, add lA cup finely shredded zha
This is a classic dish that brings together the characteristic herbal flavors of Thai cooking. Although customarily served at the same time as other dishes with rice for an evening meal, this can also be served as a soup on its own. Transfer soup to tureen or large serving bowl. Mix lime juice and fish sauce stir into soup. Garnish with basil and green onions. Season to taste with added fish sauce and red chili. Serve hot.
In a large saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the crushed red pepper, garlic, and split peas. Continue to saute for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until the peas are tender, about 1 1 2 hours. In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Place on a parchment-lined baking sheet and place in the oven. Roast for about 25 minutes, or until golden brown. Remove from the oven and cool completely. In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin olive oil. Season with salt and pepper. Using a hand-held blender, puree the soup until smooth. Stir in the milk. Season with hot sauce, salt and pepper. To serve, ladle the soup into the individual bowls. Spoon the salad in the center of each bowl. Garnish...
Each region makes this yogurt soup differently. Yayla means meadow, and thus implies flavoring with herbs, such as mint or dill. To thicken the soup, rice, barley or bulghur (cracked wheat), or chickpeas are added. Bring to a boil again reduce heat and simmer for 20-25 minutes. Whisk yogurt in a bowl slowly stir into the soup. Let soup heat through. Do not let it boil or yogurt will curdle. Garnish with mint or dill and ladle into bowls.
This ''boiled'' soup is served with flat bread. it almost falls off the bones. Add onions and tomatoes simmer for 15 minutes. Add spinach and garlic simmer for 5 minutes. Season with salt, paprika, and saffron. Mix well, cover, let stand for 15 minutes. Divide among 4 deep and large soup bowls garnish with herbs.
Add onion and garlic, cook without browning. Add potatoes, stock, thyme and pepper. Bring to boil. Reduce heat, cook covered for 20 minutes or until potatoes are tender. Puree half of soup mixture, return to saucepan. Add milk, heat thoroughly. Season to taste. Stir in cheese. Cook on low until cheese melts. To serve, cut tops of bread loaves. Hollow out, leaving 1 inch of thickness of bread to form a bowl . Brush the inside with olive oil and toast under the broiler for 10 minutes or until golden and crusty. Ladle hot soup into bread bowls, garnish with parsley, and serve immediately. Serve with robust Cotes du Rhone wine.
Add onions and garlic. Cook but do not brown. Add carrots, celery, zucchini, potatoes, tomatoes, and half the parsley. Bring to boil, cover, reduce heat and simmer 25 minutes or until vegetables are tender. Puree soup in blender. Return to heat. Add milk. Cool thoroughly but do not boil. Season to taste. Serve with a Chablis wine and cornbread. Garnish with remaining parsley.
1 soup bone with a good amount of meat on it 4 medium potatoes, peeled and cubed Boil soupbone in lightly salted water about 1 hour. Replenish water as needed. Drain bone from pot, remove marrow and meat from bone and setaside. Bring stock to boil and stir in marrow and meat. Add vegetables and simmer until potatoes are beginning to soften. Strain vegetables from stock and let cool on paper towels. Bring stock to boil and let boil until reduced to thick liquid. Scrape sides and bottom frequently to prevent scorching. When thick, add tomato paste. Stir frequently until liquid is reduced
In a Dutch oven combine broth, 3 cups water, lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring to boil, reduce heat, cover and simmer for 45-55 minutes. Stir occasionally. When lentils and rice is tender, stir in parsley, vinegar, salt and pepper to taste. The soup will be thick and will thicken more as it stands. thin to desired consistency with more chicken stock.
Soup is, by definition, a potpourri of yummy stuff all melded together in a big hodge-podge of warmth and flavor. Cooking-wise, soup is my kind of recipe rebel for the most part, no matter what you throw in there, you can't go wrong. Shopping-wise, it's easier yet A quick stop in the meat aisle (or skip it if you're vegetarian), and another in the produce aisle, a quick grab of premade chicken or beef stock, and you're outta there. Throw everything into a slow cooker or Dutch oven, and let it cook slowly, adding spices and extra water or a little wine as you'd like. About five minutes before you want to eat, add some gluten-free pasta, if you'd like. By the time you serve it, it should be just right.
In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium-low and simmer for 30 minutes. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a hand-held blender, process until smooth. Stir in the cheese. Season with salt and pepper. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper. To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley. This recipe yields 4 to 6 servings.
This classic hearty soup was traditionally served as the main meal of the day in central Venezuela. The broth as first course, the vegetables and chicken as the main course or, for a more elaborate meal, as accompaniments for the main dish. The vegetables used vary by preference and season. The traditional yams and other tubers are replaced here by turnips and zucchini. The fried herbs and spices added at the end are called sofrito. This soup's many variations throughout the country are called sancocho, sopa, or asopao. Hervido de galina is served as a soup for a heavy meal, or as a main course for a light meal. Transfer soup to a large serving bowl or tureen.
Ozoni is the traditional Japanese New Year's soup.* The recipe for ozoni varies from region to region, but it always contains mochi (glutinous rice cakes) and usually has vegetables or greens and some kind of meat or fish. Though some Japanese cooks still make their own mochi, many now purchase them already prepared. In the United States, mochi are available at most specialty grocery stores. 3 c. basic clear soup, without 2. Add 1 c. of the water you set aside to the saucepan. Add basic clear soup and bring mixture to a simmer. Cover and cook for 12 to 15 minutes. 3. While soup is simmering, cook shrimp in boiling water for 2 to 3 minutes. Remove from heat, drain, and set aside. 6. Remove the soup from heat and pour into the 4 bowls. Serve immediately.
Add the stock, salt, and bay leaf cover and bring to a boil. Reduce heat and simmer gently for 20-25 minutes until vegetables are tender. Cool puree soup in a blender until smooth. Return to pot and reheat gently without letting it come to a boil. Serve, garnished with chili flakes and green onions.
Despite the efforts of patriots like Adams, the English propaganda that the French ''lived on frogs and salad'' was generally believed, and many Americans considered the French diet a subject for jest. Sometimes, however, the joke was on the Americans, as in this incident from the period ofthe American Revolution ''Nathaniel Tracy, to entertain properly the admiral and officers of the French fleet, had the swamps of Cambridge searched for green frogs, which were served whole in the soup at a formal dinner. The first officer who struck one with his spoon fished it out, held it up, and exclaimed, 'Mon Dieu une grenouille ''' The French roared with laughter.168 Amelia Simmons copied Susannah Carter's detailed instructions for cooking a sea turtle. Seven substantial paragraphs were required from hanging up ''your Turtle'' by its ''hind fins'' and cutting offthe head, to separating ''the callapach from the callapee'' with a sharp knife, to putting ''the guts into another vessel,'' and...