Sentences with phrase «soup in serving bowls»

Adjust the seasonings, and place the soup in serving bowls.

Not exact matches

If you are in need of soup just as much as we are over here in the Lovlie cocoon, here's a hot bowl of silky pumpkin soup — a tasty main - meal soup which is nice served with a slice of bread or why not some sweet potato roti.

Serve the noodle soup in bowls and top with sliced scallions, red pepper flakes and black sesame seeds, if you like.

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.

This is not a soup to serve young children learning to feed themselves as there is enough color in each bowl to color your dining area.

Creamy leek and potato soup makes for a simple dinner with crusty bread or a delicious starter, served in pretty bowls

This would be a good soup to serve when you have company for you could put a variety of garnishes and add - ins in small bowls on the table and your guests could add what they want.

Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.

The hotter the temperature, the cooler the soup needs to be, so add ice cubes or serve in chilled bowls.

Serve the cream of broccoli soup in bowls and garnish with coarsely chopped toasted peanuts and a drizzle of extra-virgin olive oil.

The entire process for making this soup which Islands serves in «bottomless bowls» takes as long as 3 hours, but don't let that discourage you.

Serve soup in a shallow bowl, placing a 1/2 cup or so of quinoa in the middle of each bowl.

Served in a large bowl, this soup can be a small meal in itself, or it serves four as an appetizer.

The soup is made with coconut milk and hot & sour broth, plus lots of veggies, and served in this cool bowl over a flame — click the picture to see the soup bubbling!

Serve in warmed soup bowls.

Serve up the soup in heated bowls and garnish with a light sprinkling of smoked paprika.

Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.

Serve the miso soup in bowls topped with tofu and mushrooms.

Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

They can be cut in half and served like a sandwich filled with ham and cheese or enjoyed alongside a bowl of soup.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

The lettuce used here is only a garnish so feel free to serve this in Asian soup spoons for a more elegant affair or in a big bowl so people can help themselves.

Place 4 - 5 konjac noodles in the bottom of each serving bowl, and ladle soup over top.

Purée the soup in an electric blender until smooth, stir in the coriander and serve in warmed bowls with a spoonful of yogurt on top.

Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

To serve, use shallow soup bowls (or «plates») and simultaneously ladle the black and white soups into the bowls so that 1/2 of the bowl is black and the other is white in a harlequin effect.

Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and cilantro and serve.

To serve, put some of the rice in the bottom of individual bowls, top with the soup, garnish with cilantro and serve.

Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.

Here's a daring, hearty soup that's served in a colorful, natural bowl.

To Serve: The posole should be served in soup bowls accompanied by warm flour tortillas.

To serve the soup place the tortilla strips in the bowl and ladle the soup over them.

we had picked up some sourdough bread bowls at harmon's so i served the soup in those..

Griddle the sandwich in a skillet until golden brown and crusty, and serve it with a tangy bowl of tomato soup.

Serve the soup at room temperature in individual bowls topped with your garnish of choice.

To serve, put about 2 tablespoons cooked pasta in the bowl and top with soup.

Serve in flat soup bowls, passing extra broth at table.

Turn off the heat and serve the hearty, thick soup in shallow bowls.

And lastly, I loved this bowl in which you have served the soup in the picture.

As soon as I saw the photograph of this soup I knew it was inspired by Heidi Swanson as I'm also a fan of this flavoursome and adaptable soup (a meal served in a bowl with various toppings, what's not to love?)..

Serve the clam soup in bowls with 2 half slices of toast per bowl.

If you make a hearty option like a bean soup or chili, serve on a sweet potato, in a grain bowl, or over spaghetti squash for some diversity.

Serve the soup in individual soup plates or bowls and top with the boiled bacon.

Enjoy this soup on its own, with your favourite seeded toast, or my favourite way is to place a large handful of baby spinach in the bottom of the bowl to get that serving of greens in.

To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.

Serve rice soup in large bowls and top with bok choy, remaining chile, scallions, cilantro leaves, and sliced basil.

Serve in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts, sliced green onions, cilantro, basil and sliced Thai red peppers, if using.

Just before serving, squeeze the lemon juice into the soup and serve in individual bowls.

When serving, place one egg in each preheated bowl of soup and pour the hot soup on top to heat the eggs through.