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The Simple Magic of Soups
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4-quart soup pot Add stock Add tomato aioli barley basil bay leaf beans black pepper blend blender boil bouquet garni bowl brown rice cabbage carrots cayenne pepper celery cheese chicken chopped dillweed clove garlic coarsely chopped combine cornstarch cream or yogurt cream soup cubed cucumbers cup chopped cups Beef Stock cups Poultry Stock cups water cups yogurt egg yolks finely chopped flavor hot soup hour l/2 cup l/2 teaspoon large onion large soup pot leeks lentils liquid meat medium heat medium-size onion minced minutes longer mixture paprika parsley for garnish peas peeled pepper to taste puree Reduce heat refrigerate remaining ingredients saute onion scallions soup bone sour cream spinach sprigs stalks celery Stock see Index tablespoons tablespoons butter tablespoons chopped parsley tablespoons oil tamari soy sauce teaspoon teaspoon dried tender thinly sliced thyme tomato paste V2 cup vegetable soup Vegetable Stock water to cover watercress whole wheat flour wire whisk yogurt