In a large
soup stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste, ginger, garlic, lime leaves and heat to boiling.
Not exact matches
Heat a large heavy bottomed
soup or
stockpot over high heat.
I have a big
stockpot that I put any part that is not meat — the skin, bones, ligaments, tendons, etc., so I can make a large batch of bone broth to use in making a
soup for dinner the next day.
In a
stockpot or
soup pot, combine all the ingredients and boil for 4 minutes.
However its so filling my husband and I were only able to eat a cup each and we have a massive
stockpot full of
soup so I'll be freezing the rest.
Place the 6 cobs in the
stockpot, and simmer them covered, while you prepare the rest of the
soup ingredients (for at least 20 minutes).
To make the
soup, heat canola oil in a large
stockpot over medium high heat.
To make the
soup, heat olive oil in a large
stockpot or Dutch oven over medium - high heat.
For the duck
soup: Add the vegetables, the soy sauce and noodles to the
stockpot with reserved duck broth and simmer for 1 minute.
Pour the broth back into the
stockpot and reserve for the duck noodle
soup.
To prepare the
soup: In a large
stockpot or dutch oven, over medium - high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.
Heat
soup in
stockpot over medium heat.
Heat the olive oil in an 8 - quart
soup pot or
stockpot over medium - high heat.
What's awesome about making
soups is having the ability to double or triple the recipe (into a HUGE
stockpot) and freeze the leftovers for easy access later on.
Make the
soup: Fill a large
stockpot with the water and bring to a boil, covered, over medium - high heat.
Pour
soup back into the
stockpot and bring to a simmer for 10 - 15 minutes.