When the celery is completely cooked, put it into the belnder and
add enough chicken stock to puree it as smoothly as possible.
Not exact matches
I usually
add some
stock powder when I use vegetable
stock, but never in case of homemade
chicken stock, that has
enough flavor on its own.
Add the potatoes and
enough warm
chicken stock to barely cover them.
Add the
chicken stock and black - eyed peas, as well as
enough water to completely cover peas if necessary.
Pour one cup of
chicken stock into the pot, and
add the coconut flour one tablespoon every 30 seconds until it's thick
enough for you:
While the wine cooks off, in a large pot,
add the
chicken stock, plus
enough water to cover the noodles, and bring to a boil.
Slowly
add some of the reserved
chicken stock to the mole until the mixture is just thick
enough to lightly coat a spoon and salt to taste.
To get your vegetables, you can cook fresh or frozen vegetables until they are soft
enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some
chicken stock and you can
add chicken too, if it's smooth you won't have trouble eating it.
I did use
chicken stock & also
added enough water so that the cubes of squash had around an inch of liquid above the tops of the cubes.
(2 pound bag) Next I
added 1 cup of white wine (Winzertanz) and
enough homemade frozen
chicken stock to cover the kraut.
In a small saucepan, make a roux using equal parts butter and flour (five tablespoons each will do nicely); do not brown (watch closely, stirring constantly ideally with a wooden spoon);
add to this the liquid left from the scallops and
enough chicken stock to make two cups liquid, including one cup half and half cream, stirring well to combine.