From the blender, I then immediately poor the sauce into a small saucepan and
slowly simmer over low heat for about 25 - 30 minutes.
The veggies here are
slowly simmered over a low heat maintaining their nutrition, which your body will more easily digest when eating.
Not exact matches
WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it
over a medium - hot fire and bring to a slow
simmer.Cover with a lid and
simmer over low heat (
slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.
Slowly add eggs to chocolate mixture and cook
over low heat until
simmering.
Slowly bring the soup to a
low simmer and allow to cook
over very
low heat for at least 45 minutes and up to one hour, or until vegetables are tender, stirring occasionally.
Allow it to
slowly come to a very
low simmer over medium to medium -
low heat while you prepare the other ingredients.
Slowly bring to a gentle
simmer, stirring often, then cook
over low heat until the cheese is thoroughly melted.
Add the cheese
slowly, stirring all the time, and continue to
simmer and stir
over low heat until the cheese has melted and the mixture is smooth, about 5 minutes.