Sentences with phrase «cups soup into»

Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro.

Ladle 1 cup soup into each bowl.

Not exact matches

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

soup base: 2 lbs honeycomb tripe, sliced into 1 ″ pieces 2 pig's feet, cow hooves, or beef knuckles 12 cups water 2 bay leaves

Once the soup was pureed I dumped it back into a pot and added the potatoes and maybe a cup of corn (some frozen, some canned).

Using a large cup or mug ladle half of the soup into a bowl and set aside.

GOLDEN SOUP Adapted from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half of onion, chopped 2 cloves garlic, chopped 1 head of cauliflower, chopped into about 5 cups of florets 1 cup raw cashews 1 TB turmeric 7 cups...

The longest step is cooking the broccoli florets, but after they're done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend.

Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggiano cheese

Kale has about 1.5 g of protein per chopped cup (raw), which isn't a lot, but you can have it raw in salads, toss it into smoothies and greens drinks, add it to soups or sauté it as a side dish.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

How much of an oil slick could you possibly have, since the whole recipe (over a gallon of soup) has 1/2 cup oil total, which you would mix thoroughly into the finished soup before serving.

I recommend dicing like this for the cup and a half you need, then chopping into one - inch cubes to freeze and / or save for another use, like butternut squash soup.

Ladle soup into bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.

When dishing up the hot soup into individual bowls, add 1/4 -1 / 2 cup finely chopped kale to each bowl.

Add 2 cups water to the blender to help rinse out the remaining squash puree and pour that into the soup.

Dissolved the flour in 1/4 cup water and stir it, too, into the soup.

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

Into warm pasta bowls, ladle about two cups of the hot lentil soup.

Measure 10 cups water into 3 - quart sauce pan and whisk in soup mix.

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

Ladle 2 cups of soup into bowls, garnish with chives or green onion.

This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium chicken stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.

Serve it on the side, crumbled or cut into bite - sized pieces, or add a half cup to the soup while heating to infuse... Continue reading →

Serve it on the side, crumbled or cut into bite - sized pieces, or add a half cup to the soup while heating to infuse the broth with a smoky flavor.

If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined.

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt

Place the 1/4 cup cashews and 1/4 cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.

Ladle a couple cups of soup into a high - speed blender.

Transfer the rest of the unblended soup from the Instant Pot into a large measuring cup, and pour the blended soup back into the metal insert of the Instant Pot.

Then, pour the unblended soup from the measuring cup into the blender...

To make soup creamy, blend 1/2 cup potatoes with broth when potatoes are softened, and stir into saucepan.

soup: 2 tablespoons unsalted butter or olive oil 1 shallot, chopped 1 medium onion, chopped 1 large potato, peeled and cut into 1 / 4 - inch cubes (1 1/2 cups) 2 cloves garlic, finely chopped 3 1/2 cups light, good - tasting vegetable broth 1 large head of broccoli (12 ounces or 3/4 lb.)

If you watch the video (at the top of the page) I scoop out two cups, blend it in a blender, and then pour it back into the soup then I mix again.

ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin - on) 1/4 cup olive oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4 cups chicken stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN CROUTONS: 2 cups day - old bread (cut into 1 / 2 - nch cubes) 2 tablespoons olive oil 1/2 cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)

Pour the cream into a bowl and add 1/4 cup of the hot soup, stir to combine, repeat, then stir it all back into the soup.

Scoop out two cups of soup (with liquid) and pour into your blender.

I had a celery root (celeriac) in the fridge that I had also been meaning to turn into soup, so I decided to add onion, garlic and a few cups of homemade stock, and make soup.

2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)

Dissolve the miso in 1/3 cup warm water and stir into the soup, then taste.

Add a cup or so back to the roasted vegetable broth to create a rich stock, or stir them into soups and rice dishes for extra flavor and body.

However, feel free to stir in half a cup or so of cheddar - style vegan cheese into the soup once it's finished cooking and stir until melted.

Pin It Serves: 3 - 4 portions Ingredients: For the soup: Knob coconut oil or ghee 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 large cucumber, cut into large chunks 1/2 cup cashews (soaked for at least 4 hours) 1 1/2 cup... Continue Reading →

The lentils should be soft and tender in a thin broth and you can easily convert this into a soup by adding a cup of vegetable broth and blending the whole curry in a food processor.

Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl.

1 rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream of chicken soup (10 3/4 oz size can) 1 1/2 cups of chicken broth 2 tablespoons of cornstarch 1 1/2 cups of self - rising flour (White Lily preferred) 1 cup of buttermilk 1 stick of melted butter

Print White sweet potato and mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB-...]

Spoon the miso into a small mixing bowl and add about one cup of the soup broth.