Sentences with phrase «cook the soup until»

Cook the soup until the soup has thickened slightly, another minute.

Cook the soup until the vegetables are tender before adding the matza balls.

Lower the heat to a simmer and cook the soup until pasta is al dente (check your package directions for this time; should be around 8 - 15 minutes).

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

At the time I was pretty afraid of fruit, so I had to cook it down until it became more fruit soup than whole fruit!

Add the half and half, stir, and cook the soup over low heat until it thickens slightly, taking care not to boil the soup.

Slow Cooker - To make this soup in slow cooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tCooker - To make this soup in slow cooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tcooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tcooker and cook on low for 5 hours, or until lentils are tender.

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

When vegetables have cooked through and the lentils are cooked blend your soup until smooth, I usually use a stick blender.

Cook for a few minutes over low heat, until thickened and add it to your soup!

Combine all other ingredients in a soup pot and bring to boil, cooking until carrots are very tender.

I love duck legs, and my favorite way to cook duck until now has been a similar cooking method - braised and then roasted to crisp up the skin - but it's been to top a spicy Chinese noodle soup!

We've had no shortage of tea and hot chocolate on hand, and now I'll be cooking up soups, stews, and chilis until the first sign of spring.

Cook until the soup thickens, 2 to 3 minutes more.

Cook soup covered, on low until the soup is heated through.

When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and Andouille Sausage and One Pot Corn and Crab Chowder.

Bring the soup to a simmer and cook about 15 minutes, partially covered, or until rich in flavor with no raw flour taste.

Saute chicken breasts in olive oil in a big soup pot until lightly browned but not cooked all the way through.

The directions say to let them cook until «crisp / tender» but it doesn't say when to add them to the soup pot?

Bring the soup to a simmer and cook for 15 - 20 minutes until the carrots are soft.

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached.

From that day and that soup forward I would always bug my dad to cook with me, until I began cooking completely on my own.

While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth.

Cook the soup for half the recommended time or until it's your desired thickness.

Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir into soup and cook until fish is tender and opaque, about 5 minutes.

It was also dished up on a night when we were eating at different times, so I prepped the soup portion of the meal early in the day, cooked the pasta separately and tossed it with olive oil to prevent sticking, and then kept it at room temperature until it was time to eat.

Continue cooking until the soup is thoroughly heated.

Once the soup is done cooking, transfer to a blender and blend until smooth.

cook until the soup is thickened, about 5 minutes.

It wasn't until I left home and was vegetarian for around two years that I started cooking with fresh mushrooms regularly — they were an easy and tasty addition to breakfast fry ups, salads, pasta, noodle dishes, soups and stir - fries.

Cook the soup on medium / low for another 10 minutes until it's warm throughout.

Cook over low heat until cheese melts and soup has thickened.

Add the remaining ingredients for the soup, cooking it until the carrots and cabbage are soft.

This soup exemplifies one of the best lessons I've learned from Italian food: namely, that cooking vegetables for a long time, until they fall apart, or nearly fall apart — what we non-Italians might wrongly call overcooking vegetables — works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divCook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divcook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divCook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divcook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Simmer the soup until the chicken is cooked through, about 20 minutes.

Put pureed soup over medium heat and cook until hot, about 5 minutes.

Just heat a little olive oil in a soup pot, add the veggies and cook them until slightly tender.

In a large soup pot, heat the olive oil and cook the prosciutto over medium heat, stirring until it begins to brown and get crispy.

Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup.

Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

The cooked barley can be refrigerated in a resealable plastic bag until ready to serve the soup.

Cook covered until the greens are tender and the soup has thickened, about 10 minutes.

Put the soup in to a medium soup pot and cook over medium - low heat, until heated through, stirring often.

Bring the soup back to a simmer and cook until it is hot.

After every thing is cooked in the pot, I used a hand blender to blend the soup until it is creamy.

Add the broth, lentils, and carrots; bring to a simmer, then reduce heat to low to maintain simmer and cook until lentils are soft, about 30 to 40 minutes (Note: this makes a thick soup - if you want a thinner consistency, add a cup or two more broth).