Heat a 6 1/2 -
quart stockpot over medium - high heat.
In a heavy 6 -
quart stockpot over medium heat, heat the olive oil.
In an 8 -
quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of the olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
In an 8 -
quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.
Not exact matches
Combine the lentils and 2
quarts water in a medium
stockpot and bring to a boil
over high heat.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2
quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large
stockpot over medium heat.
Prepare the brine: In a large
stockpot over high heat bring 4 cups (1
quart) of water to a boil.
Heat the olive oil in an 8 -
quart soup pot or
stockpot over medium - high heat.
Place 3
quarts water in a large
stockpot and bring to a boil
over high heat.
In a 2 -
quart stockpot, heat oil
over medium heat.