Sentences with phrase «of thick soups»

My family tends to eat a lot of thick soups around this time of year, and along with that always comes the cornbread!

«Stoup» is a cross between stew and soup — a kind of thicker soup or a stew with juice if that kind of makes any sense at all!

But when I whipped it in my kitchenaid it didn't get the consistency yours did... mine was more of a thick soup like... any tips?

Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup.

Add the hard - boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Give the food in the form of thick soup.

Often it is very wet and can stir it like a can of thick soup.

Not exact matches

I like a slightly thicker soup so I only used 1 cup of water, instead of the 2.5 cups (600 ml) suggested.

The soup should be the consistency of a thick stew with a little broth.

- 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.

It was a bit reminscent of a thick split - pea soup (or maybe I just haven't had split - pea soup in a while!).

Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker soup).

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.

In this step you can pulse the soup for a thicker consistency, remove 1/4 of the vegetables and add it in later for chunks, or blend the soup for about 1 minute until it is smooth.

There are loads of recipes available for this soup but this one is particularly thick, creamy and very very tasty!

I called this a French onion tart not because it is necessarily «French» but more so because it tastes like a thick cheesy bowl of French onion soup, in tart form of course.

Thick, rich and ridiculously satisfying, you could say this is the «David Beckham» of soups!

And in SoupAddict's world, things that are warm and thick and comforting often come in the form of soup.

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.

(I've got ta add that I think nuggets this small would be great floating in thicker soups, in place of croutons or oyster crackers... mental note.)

We love to use our immersion blender to blend down some of the butternut squash (making the soup nice and thick), but we always leave some butternut squash cubes whole because they give the soup more texture and depth.

lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)

Thick and richly flavored, this soup is like none that comes from a can, a box, or the frozen food section of your local grocery.

Thick and creamy (without the cream, of course), this hearty soup is a meal in itself.

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.

The thick - and - creamy texture and rich taste of Tony Roma's best - selling soup is duplicated with a little flour, some half - and - half, and most notably, instant mashed potatoes.

Regardless of the form of polenta you'd like to choose, creamy or gnocchi or what have you, this stew is fabulous and flavorful piled onto any starch or eaten like a thick soup.

Just because we're vegan doesn't mean that we don't love rich and creamy soups with broth so thick that it coats the back of your spoon.

If the soup looks too thick, add up to 1/2 cup of additional chicken broth.

This paleo beef soup is really more of a stoup, it's thicker than soup because all the delicious root vegetables soften in the Instant Pot but isn't quite a stew.

Minestrone is a thick soup of Italian origin.

Especially when the soup is super thick and meaty and chunky with loads of chicken and black beans and avocado and crispsy tortilla strips and jalapeno peppers and all sorts of awesome seasoning.

Cauliflower and coconut cream lend the soup a thicker consistency, whilst carrot, celery and yellow onion add lots of flavour.

The process of straining the broth and then adding it to the lentils lets you adjust the soup's thickness — make it thick and hearty for a main dish or thin and brothy for a first course.

This thicker soup is packed full of wonderfully rich and creamy ingredients, and will feel really wholesome, perfect for hitting the spot during a cleanse.

This is a really thick soup, perfect for those of you who don't enjoy basic broths and long for something heartier.

The amazing thick texture of this soup has a distinct fusion flavor of Indian and Mughlai cuisine.

You cook up the soup with less of the suggested water (so it's thicker).

This is a thick, hearty, cold - weather soup full of colors (which means it's also loaded with antioxidants and vitamins).

Loaded with both wide and narrow egg noodles, along with carrots, celery and thick chunks of chicken, this soup will warm the body and soul!

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

the soup will be thick, it can be thinned with a bit of water / stock if necessary.

The soup cooked down into a nice, luxuriously thick soup that reminded me of the thick cream soups I had in Montreal and Quebec.

I always add crackers to soup, I love eating sandwiches with thick slices of bread, I can't start my day without a heaping bowl of cereal and I could probably eat pasta every day of the week... with garlic bread on the side, of course.

Mexican caldillos and pucheros (thick soups or stews), moles (sauces made with a variety of chiles), and adobos (thick sauces) often resemble chili in both appearance and taste because they all sometimes use similar ingredients: various types of chiles combined with meat (usually beef), onions, garlic, cumin, and occasionally tomatoes.

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I am a big fan of a nice thick vegetable soup.

Since I tend to like thick soup - I left the lid of the slow cooker open toward the end to evaporate some fluid and concentrate flavor.

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.

Or, blend them and add just a little of that broth for a thicker veggie soup.