Sentences with phrase «as thick soups»

Potato Flakes are suitable for products with a pulpy consistency, such as thick soups or gravies.

I didn't feel like making the casserole so we ate it as a thick soup.

This chili can be eaten as a thick soup or placed in a casserole and topped with cheese and rebaked in the oven at 350 ° for about 45 minutes or until hot and bubbly.

Not exact matches

I didn't add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too.

You could definitely use the pulp from carrots, celery etc for a soup or stew as it is purely fibre and when added to veg stock, will make a lovely thick soup.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

For my son, I tend to add couscous to his soup to make it that bit thicker and easier to eat, as well as filling him up more.

The «sauce» as written does not become thicker than a relatively thin soup, so definitely follow the suggestion to serve in a bowl instead of on a plate.

I would definitely at more liquid (stock, water) to this soup next time I make it as it was a little too thick for my taste.

I did add more of the lobster base to stretch the soup farther — so maybe not as thick, but it was still very tasty and rich like lobster bisque should be.

The creamy quotient of this cream of broccoli soup is derived from potatoes which lend it a thick and smooth body making it delicious as well as filling.

I did end up adding stock to make it more soup - like as it was very thick.

I saw it as a light bean and pasta soup, which to me is a minestrone but I feared that most associate minestrone with a thick stew - like tomato soup with vegetables and... Continue reading →

The amount of broth needed for the soup will depend on how much moisture is in your pumpkin, as well as how thick you prefer your soup to be.

This is a still a «Green Thickie» soup as it's a meal replacement soup and it's lovely, thick and filling.

This recipe produces a slightly thicker soup, which is wonderful as a winter warmer for hurried lunch breaks at home by the radiator, making colleagues jealous in the office, or enjoying in a more leisurely manner on a weekend.

Hi Kristin, if you'd like to try making this soup with fresh tomatoes, you may want to hold back on the broth and add it only if the soup seems thick, as tomato puree is thicker than blended fresh tomatoes.

This combination of white vegetables and cashews makes for a thick and hearty soup without the need for flour as a thickening agent and without breaking the bank on ridiculous tree nut prices.

Prepared this with only 1 cup of water instead of the broth as I didn't want a soup but I liked the ingredient list so it created a thick flavorful juice.

Hai padhu, I have been trying many of our receipes and it is coming out really well... but this tomato soup was bit sour and not as thick as they serve in hotel... i have added everything as per your instructions.

Thick, hearty udon or soba noodles make this quick soup substantial, yet it's not too filling to serve as a first course for an Asian - style meal, like a colorful veggie stir - fry.

If the soup is too thick for your liking, slowly add more warmed broth as you blend to reach desired consistency.

Like other legume - based soups and stews, this one gets thicker as it sits in your refrigerator.

The soup was not as thick as I'd imagine it would be with 6 ears of corn, but light and delicious.

Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

I have put quinoa in our smoothies and stews, as well as blended it in soups that require a thick, creamy texture.

I've never seen that recipe before but if I made this as a soup I think I'd want it to stay thick.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day.

Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.

The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler.

Blend soup as smooth as you like it, add more stock if it seems thick and season with more salt and pepper if necessary.

If the soup gets too thick, add a bit more broth or water, then heat through as needed before serving.

If soup is too thick, add water as needed.

Add enough water to give the soup a medium - thick consistency; I typically need to add at least a cup, and as the soup stands, a bit more.

As prepared below, this beef stew leans more on the soup side than a thick stew.

Add additional water as needed to give the soup a thick but not overly dense consistency.

The soup won't be quite as thick because the Russet potato is so starchy, and creates a suspension when blended.

I prefer a thicker soup as well, so I'd add red bell peppers, rice, and decrease the chicken broth.

1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid

Stoup is a term that I made up to describe a soup almost as thick as stew.

I do love a hit thick soup as it get cold nowadays and a piece of that life changing bread or one of your buns is just perfect with it.

As the soup is chilling, it gets much thicker than the consistency Baxtrom wants it to be served, so before it goes out, he'll use a bit of water — not stock — to loosen it back up to the perfect consistency.

You can use coconut milk instead but the soup will not be as creamy since coconut milk is much richer and thicker than almond milk.

As the soup stands, the pasta will absorb lots of the liquid, transforming the soup into a thick stew, which I love.

Medium - thick fleshed, with a subtle deep rounded heat, they are excellent in sauces, soups, and as a seasoning for meats and stews.

This thick and delicious soup from North Africa should be served as a supper dish, which is when many thick, spicy soups are traditionally served.

We held these soup truths to be self - evident: Summertime is no time for a bowl of hot, steaming ramen, and cold soups (lumpy gazpacho, thick, beige vichyssoise) are about as fun as Labor Day weekend traffic.

This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well.

I did have to add extra water as the soup became so thick.

Then some Scottish bloke mentions something about the World Cup and single malt whisky (you think that's what he said becauase that accent is thicker than pea soup) and more single malt whisky and you find yourself beside yourself with laughter drunk and half watching a cracking game and half watching some kilted excitable hurl language that would make a pimp blush as Scotland endure glorious failure again.