Drain (reserving the broth) and puree in a food processor, adding back a little of
the reserved cooking broth to create a thinner texture if necessary.
Not exact matches
The
cooking liquid from the beans can be
reserved and used as vegetable
broth in other dishes, as well as frozen for up to 2 months.
Also, I
cooked the cauliflower in chicken
broth and
reserved the
broth for soup.
Taste the
broth, and season with a bit more salt and pepper as you see fit, then slice the
reserved cooked carrot and toss into soup, along with some of the chopped or shredded chicken you made in the last step.
Add squash and 6 cups of liquid (
reserved bean
cooking liquid plus additional
broth if necessary.)
Break up the tomatoes, scraping bottom of pot, and continue to
cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of
broth, the
reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.
Add the
reserved flour and
broth mixture;
cook, stirring constantly, until smooth and thickened, 1 to 3 minutes.
For our son who is on the GAPS protocol while we reverse his allergies, I
reserve some of the meat for
cooking and make his with just the
broth and pumpkin (omitting the tomatoes) since he can't have nightshades yet.
Add the
reserved flour and
broth mixture;
cook, stirring constantly, until smooth and thickened, 1 to 3 minutes.