Sentences with phrase «bring the soup to a boil for»

Not exact matches

One tip for food on airplanes I havent tried myself yet but keep in mind for future flights, is to bring instant miso soup that just needs some boiling water....

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

Bring soup to a boil; reduce heat and simmer for 5 - 10 minutes.

Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker soup).

(113g) Calories / Ounce: 104 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of water).

Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes.

Most simple canned bean soup recipes call for mixing together your ingredients, bringing the soup to a boil, and serving immediately.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.

Bring the mixture to a boil over high heat, then reduce the heat to medium and let the soup simmer, uncovered, for 1 hour.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Bring to a boil, then reduce heat to medium, cover and simmer for 2 - 2 1/2 hours or until beans are tender and the soup is thick.

For this soup I sauté it for about 5 minutes and I add the vegetable stock and bring to a boFor this soup I sauté it for about 5 minutes and I add the vegetable stock and bring to a bofor about 5 minutes and I add the vegetable stock and bring to a boil.

Bring to a boil and then lower heat to low - medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10 - 15 minutes), or until the consistency is like a thick soup

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

For the soup base: Melt the butter in saucepan, add the chopped onion and sauté, stirring often until softened, six or eight minutes / Add the stock, the chopped mushrooms, rice and salt and bring to a boil / Reduce, cover and simmer until rice is soft, about 30 minutes.

Bring the soup to a boil and reduce to a simmer for 20 - 25 minutes until the lentils are soft.

Bring to the boil, then simmer for about 15 minutes if you'd like them to retain a bit of crunch, or leave them to cook for up to 25 minutes if you'd like them to be a more mushy consistency, for instance if you were adding them into a curry or soup.

Turn heat to high and bring soup to a boil, then reduce heat and simmer gently for 15 minutes.

Bring soup to a boil, then reduce heat to low - medium, cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Note: When I've made this soup for guests I do all the steps up to step 3, I store in refrigerator and 1 hour before serving return it to the stop, bring to a low boil and add white sauce from step 3.

When I am ready to make my soup, I jut put all the veggies, okra included, to me it isn't soup without okra, in the broth in a large pot bring to a boil add leftover beef a bit of creole seasoning lower heat and slow simmer for about an hour.

Increase heat and bring the soup to a gentle boil, then reduce to medium - low and simmer for 10 minutes.

Step # 5: Bring soup to near boil and simmer for 1 hour.

Bring the soup to a boil, reduce the heat and simmer for 20 minutes to thicken.

If you are not using a slow cooker then bring the soup to a boil then reduce heat to medium low and cook for 2 - 3 hours.

Because miso is a fermented food, it is a natural source of healthy probiotics (also known as «the good bacteria») and is great for your digestion, but for this reason, make sure that you never bring your miso soup to a boil, as this kills the healthy bacteria in miso.

Bring the soup to a gentle boil, then immediately lower the heat to low and simmer for 10 minutes, stirring frequently.

Bring soup to a boil, and then reduce to cook at medium to low heat for about 20 - 25 minutes — adding in cooked shredded turkey with about 15 minutes left to cook.

Bring soup to a boil, then lower the heat to a simmer and cook for 15 minutes, stirring occasionally.

(I used water and it was delicious) Bring the soup back to a boil for 5 minutes before adding the chopped kale and toasted cumin seeds.

Add all the ingredients into a soup pot and bring to boil and simmer for 15 minutes until the lentils are cooked.

Bring the soup to a boil and then simmer on low, covered, for 15 - 20 minutes or until the vegetables are tender.

Bring soup to a boil, then reduce heat and let simmer uncovered, for 30 - 40 minutes or until thickened and all vegetables are tender.

Bring the soup to a boil, then reduce heat and simmer for 20 minutes.

Bring the pot to a boil and add chicken broth / water to the desired amount for soup / sauce thickness.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Bring the soup to a boil, then reduce to a simmer and let simmer for 20 minutes.

Bring soup to a boil, then reduce heat and let simmer for a couple of hours.

Add a few pinches of salt, bring to a boil, then simmer while you peel and cut the vegetables for the soup.