Sentences with phrase «serve soup»

The hostess may serve the soup and or the salad while this is being done, allowing a small portion for the host so he may eat when finished carving and still catch up to everyone else.

Serve the soup very hot, just off - boil with your favourite crusty bread, and let it cool to the temperature the eater enjoys.

Serve soup topped with chestnuts.

Serve the soup in hollowed out [pumpkin bread bowls https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/] and top with crumbled goat cheese and fresh chopped cilantro.

Butternut Squash Soup with Sage and Sautéed Mushrooms If you'd like to serve a soup as a first course for Thanksgiving, give this butternut squash soup a try!

Serve soup topped with crushed smoked almonds & green onions.

Serve soup in bowls garnished with toasted pumpkin seeds, a pinch of smoked paprika, remaining lime juice and a drizzle of olive oil.

Serve soup hot.

Serve the soup garnished with avocado, cilantro, sliced radish, lime, cotija cheese, and crumbled tortilla chips.

Serve this soup with a side of warm corn tortillas and a crisp cool salad.

For even more cancer - fighting power serve this soup with some cruciferous vegetables such as steamed Brussels sprouts or kale.

To serve the soup cold, cool quickly, then chill — you may need to add more stock to the soup before serving as it will thicken as it cools.

- Serve the soup very hot in warmed soup bowls with some diced pear and a sprinkling of chives.

Serve soup in small bowls topped with granola, tomato - cucumber salsa, and a drizzle of olive oil.

So the musicians — who buy the vegetables fresh from the market before each concert and serve soup made from leftovers to the audience — dunk their carrot flutes into water between pieces.

- When you're ready to serve your soup, prepare the poached eggs.

Serve the soup with crusty bread, crackers, or pita chips.

30 minutes before time to serve the soup, add in the pearl couscous.

For even more cancer - fighting power serve this soup with some cruciferous vegetables such as steamed Brussels sprouts or kale.

Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.

Serve soup drizzled with oil and topped with Parmesan and more chile.

Serve the soup with Nasi Kunyit (recipe).

Serve soup as is or puree to a creamy consistency.

Serve soup topped with broccoli - garlic mixture and drizzled with reserved garlic oil.

Serve soup topped with pesto, pearl onions, and Parmesan.

Serve the soup garnished with avocado, cilantro, sliced radish, lime, cotija cheese, and crumbled tortilla chips.

Otherwise, serve the soup in big bowls — with a handful of raw spinach in the bowl if you didn't add it to the pot of soup — and garnish with cilantro and serve with a lemon wedge.

Serve soup with lime wedges and more chips.

I serve this soup garnished with tortilla chips, like a more substantial version of the popular tortilla soup found all over Mexico.

Serve the soup garnished with more basil.

Serve the soup warm, sprinkled with za'atar and any herbs / sprouts or nuts / seeds of choice.

Serve this soup with a dark beer like Negra Modelo and cornbread.

Serve your soup in a bowl and garnish it with roasted chickpeas, vegan yogurt, parsley, black cumin seeds...

Serve the soup warm with your favourite crusty bread or raw seed crackers.

Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil.

When making soups like this one, since it serves a group, I usually serve the soup the day I make it, and then portion out servings from the rest and freeze them for later meals.

To serve this soup, drizzle a teaspoon or so of the paprika oil on each bowl along with a squeeze of lemon and an extra sprinkle of mint or red pepper.

Serve the soup with the basil leaves, crumbled feta, and toasted walnuts, and drizzle the butter sauce liberally.

Serve the soup topped with some bread (Vogel's soya and linseed bread complements this soup perfectly).

Once you are ready to serve the soup, add some Greek yogurt on top and garnish with some fresh basil

Serve this soup hot, or refrigerate it and serve it cold.

You could pour and serve the soup straight from the container!

Serve the soup warm, topped with Parmesan croutons and freshly grated nutmeg.

Serve your soup while it's warm.

Serve the soup in individual soup plates or bowls and top with the boiled bacon.

Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.

Turned off the heat when I added the escarole and just stirred it in because I wouldn't serve the soup for several hours... it wilts just fine, but this way it doesn't overcook.

Serve the soup with a generous helping of tortilla strips, some chopped cilantro, and hunks of avocado, and a few slices of jalapeño if desired.

For a more complete meal, you can serve this soup with baguette bread and top it with grated cheddar cheese, but it's perfect just like that.

Serve soup topped with croutons, if desired.