With
its blend of chicken stock and vitamin - C - rich lemon, this restorative soup (inspired by the classic Greek lemon - egg soup avgolemono) is a good way to fight colds or the flu.
Not exact matches
Careful with water to be added when
blending (or
chicken stock which I used) to make sure your sauce is the consistency to coat the back
of a spoon.
I used
chicken stock instead
of vegetable and
blended the end product in batches.
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups
of chicken stock and a drizzle
of extra virgin olive oil, and
blend well for about 3 - 4 minutes until pureed.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce,
blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
Blend the beans with a little bit
of the liquid they were cooked in with the
chicken stock and 1 tsp.
Blend the beans with a little bit
of the liquid they were cooked in with the
chicken stock until smooth.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds
of chicken breasts, threw that in my
stock pot, and then
blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
Enter Lundberg's wild
blend, a mix
of nutty - tasting rice that shines brightest when cooked in
chicken stock.
Transfer the
chicken to a large bowl, add 1 tablespoon
of the sesame oil and the remaining ingredients (except the
stock), and use your hands to
blend the mixture
I made the soup adding more
stock, 2 cups
of shredded kale cruciferous
blend of veggies instead
of the kale and roasted shredded
chicken breast.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned vegetable
stock, found on soup aisle (I use a few cups
of water and a few teaspoons
of vegetarian
chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I
blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish