Sentences with phrase «soup over low»

Tweak the salt, pepper, lemon juice, and thyme to taste, and warm the soup over low heat.

Tweak the salt, pepper, lemon juice, and thyme to taste, and warm the soup over low heat.

Transfer broth to a 4 - quart saucepan add chicken broth and meat and reheat soup over low heat.

• warm pureed soup over a low flame.

Simmer the soup over low heat for about 25 - 30 minutes, or until the potatoes are cooked through.

Add the half and half, stir, and cook the soup over low heat until it thickens slightly, taking care not to boil the soup.

Not exact matches

If you would like to heat the soup up a bit more after blending, then simply do so over low heat, stirring constantly, being sure to never let it come to a full boil.

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

Cook for a few minutes over low heat, until thickened and add it to your soup!

Heat a large sauce or soup pot over low heat.

Switch to a wooden soup and continue to stir over very low heat until it thickens — just a minute or two.

Cook over low heat until cheese melts and soup has thickened.

This low - carb broccoli cheddar soup has a wonderfully smokiness to it that really puts it over the top.

Heat 1 tsp coconut oil in a large soup pot over medium - low heat.

Serve it over baked potatoes, with low - FODMAP cornbread, over rice, or as my family has served soups and stews for generations: with popcorn!

Put the soup in to a medium soup pot and cook over medium - low heat, until heated through, stirring often.

Heat the oil in a heavy soup pot or Dutch oven over medium - low heat.

Rewarm soup over medium - low heat before continuing.)

Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer.

Strain the soup base into a 3 - quart saucepan and keep it warm over low heat.

Allow soup to simmer over low heat for about 15 - 20 minutes.

Reheat soup over medium - low heat, stirring occasionally, before serving.

To make the «dashi» soup stock, in a large saucepan, combine the kombu and vegetable stock and heat over medium - low heat almost to the boiling point.

Start by sautéing a few sliced cloves of garlic in olive oil over medium - low heat in a soup pot or Dutch oven.

Over medium - low heat, let the soup simmer, covered, for 1 hour.

Heat gently over low heat until the soup thickens enough to coat a spoon, but do not boil!

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

In a large soup pot (or dutch oven if you have one), heat olive oil over medium - low heat.

Bring the soup to a low boil over medium - high heat and then reduce the heat to medium - low.

Slow - cooked soups can be made in a slow cooker, pressure cooker, or even left on the stove over low heat.

It's a lower calorie soup, that's why I serve it over the brown rice.

In a large soup pot, add olive oil and onions and cook over low heat for 5 minutes until onions are soft.

Reheat the soup in a pan over a low heat, to serve.

Return the soup to a gentle simmer, stir in the coconut milk, and cook over low heat for 5 to 10 minutes, until well heated through.

In the same soup pot, heat 2 tablespoons of olive oil over medium - low heat.

In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water.

Begin making the soup by placing the onions, olive oil, and sugar into a large skillet or pot and setting it over medium - low heat.

If cooking in a slow cooker, after the onions have sauteed add all remaining soup ingredients (except kale) to the slow cooker and cook covered over low for 6 hours or high for 3 hours.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid — a French technique called à l'étouffée — is the ticket to achieving a soup with pronounced depth.

Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.

Cover and let the soup continue to cook over very low heat.

Chop the onion into medium sized pieces and sauté them in a large soup pot with the olive oil over low - medium heat.

When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.

Stir vinegar into soup; season with more salt and pepper and warm over medium - low until heated through.

It also has a relatively low smoke point so you don't want to heat this oil but its nutty flavor works great in salad dressings or as a finishing oil, drizzled over soups or vegetables.

In a soup pot over medium low heat, add olive oil, diced onion, minced garlic, red pepper flakes, dried thyme and black pepper.

Heat oil in a separate large soup pot or sauce pan over medium - low heat.

Milk, low - fat ice cream or frozen yogurt can be used to make tasty milkshakes or fruit smoothies The traditional example is pouring milk over cereal, but children might enjoy putting food in milk or eating milk dishes such as macaroni and cheese, casseroles or soups.

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.

Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat.