Sentences with phrase «soup over low heat»

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.

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 hHeat a large sauce or soup pot over low heatheat.

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.

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

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 hHeat the oil in a heavy soup pot or Dutch oven over medium - low heatheat.

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

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.

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.

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 hHeat oil in a separate large soup pot or sauce pan over medium - low heatheat.

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.

Stir the blended mixture back into the soup and cook over low heat just until heated through.

Pour the soup back into the pot, heat gently over medium - low heat, and stir in the lemon zest and juice.

Heat the butter and olive oil in a large, heavy soup pot over medium - low heat and add the onHeat the butter and olive oil in a large, heavy soup pot over medium - low heat and add the onheat and add the onion.

Directions: Place broth, chicken, spice blend and lime juice in a cast iron soup pot over low / medium heat.

Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful not to burn)

(Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend,) Return the soup to a saucepan and warm it over 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.