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Frances Janisch total prep Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. Other ideas are Creamy Carrot Soup with Scallions and Poppy Seeds and Creamy Parsnip Soup with Prosciutto . 2 large heads broccoli, 3 1/2 pounds total stems peeled 2 tablespoon(s) unsalted butter 3 tablespoon(s) extra-virgin olive oil 1 large onion, coarsely chopped 1 quart(s) low-sodium vegetable broth 4 cup(s) water Salt and freshly ground pepper 1/2 cup(s) heavy cream 1/2 cup(s) milk Bite-size croutons, for serving 1.
Make sure to PIN This Recipe or Repin My whole family loves Panera bread … For some reason especially the coffee. This recipe “warms your soul” as my husband puts it. Very easy to make and full of veggies. Instead of half and half skim milk can be used. Easily made gluten – free by using gluten – free flour.
Help the odds of throwing a great party be ever in your favor with a little assistance in planning the menu. Inspired by The Hunger Games, these recipes are sure to resonate long past the evening's cannon fire. Goat Cheese Prim, Katniss' little sister, helped the family survive thanks to the milk from her pet goat. The morning of reaping day, Katniss wakes to find goat cheese wrapped in fresh basil leaves. Bring this delicious appetizer (or breakfast treat!) to your table in one-bite form.
I don't know about y'all, but I'm *kind of* ready for colder weather. Now, when I say colder, I really mean somewhere in the upper 70's to low 80's. That's just about as cold as I can take it. For real. The weather here in Texas has been less than cool these last few months, so I decided to make some soup the other night to will on the colder weather.
My Vita-Mix * is making me a lazy cook. When I have extra produce that I need to use up, do I scour the internet (aka “my favorite cookbook”) for a novel way to cook it? No, I just toss it into my turbo-charged blender and process it until it’s as creamy as, well, cream, as frothy as sea foam. I throw in a few herbs, a complementary spice or grating of pepper, and it’s cheating, really—gourmet cooking without the cooking.
6-8 depends Servings with a 5-7qt pot. ~ 5 hours on high 8-9 on low 1 pound dried split peas, sorted and rinsed (2 cups) 1 cup diced carrots 2 14.5 oz cans of vegetable broth (save cans) 2 cans of water 2/3 cup chopped onion 1/2 cup pearl barley 1/3 cup finely diced celery (about 2 stalks) 1 tablespoon minced garlic 1 tablespoon soy sauce 1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried) 2 bay leaves 2 teaspoons lemon juice 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon rubbed dried sage 1/4 teaspoon parsley 1/4 teaspoon white pepper 1/8 teaspoon ground cumin 1/4 cup thinly sliced green onion tops Split Pea and Barley in the Crock Pot – CPK Style One of our favorite restaurants is C alifornia P izza K itchen. I’m a big fan of their Split Pea Soup. They have put out a cook book but for some reason I couldn’t get it to taste like the restaurant version using their available recipe.
I’m getting ready to spend the weekend cooking, and will have a whole crop of new recipes to post next week. I’m going to try not to eat today in anticipation of the total eat-fest I shall experience. And okay, I’ll most likely eat today. Because it was published here way, way back in the dark ages of the internet (approximately 2009) today I’m bringing this dish out of the archives and up to the front of the pack where it belongs.
Ingredients 2 tablespoons butter 1 tablespoon olive oil 1 cup diced onions 1/2 cup diced celery 1/4 cup minced ginger 1 tablespoon minced garlic 1/2 pound carrots, peeled and roughly chopped 4 to 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1 bay leaf 1/2 cup heavy cream 1/4 cup sour cream Chopped chives, for garnish Directions Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot.
Frances Janisch total prep Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. Other ideas are Creamy Parsnip Soup with Prosciutto and Creamy Broccoli Soup with Croutons . 2 tablespoon(s) unsalted butter 3 tablespoon(s) extra-virgin olive oil 1 large onion, coarsely chopped 1 quart(s) low-sodium vegetable broth 1 quart(s) water 2 pound(s) carrots, sliced 1/3 inch thick 6 large scallions, thinly sliced crosswise 2 teaspoon(s) poppy seeds 1/2 cup(s) heavy cream 1/2 cup(s) milk Salt and freshly ground pepper
Although the winter has been pretty mild so far I have still been enjoying some hearty soups with the most recent one being this roasted cauliflower and aged white cheddar soup. It never ceases to amaze me how simple vegetable soups like this one can be so good with so few ingredients and that might be why I keep coming back to them. The main vegetable in this soup is of course the cauliflower and it is roasted before being added to the soup to concentrate its flavour and to get a bit of caramelization going. Up next is the basics with the onions and garlic followed by the herb of choice, thyme and finally the cheese. For the cheese I went with a white cheddar and one trick to keep in mind when adding cheese to soup like this is that if you use a stronger flavoured cheese like an aged cheddar then you will not need to use as much of it to get the same flavour.
Homemade tomato soup is good, but roasted tomato soup is even better. With the abundance of tomatoes right now in the markets, this makes great use of all those tomatoes and may be the best tomato soup you will ever have. This method calls for roasting the tomatoes, along with some whole garlic, before making the soup. Roasting the tomatoes concentrates their flavor and adds a depth to the soup that you would not have otherwise. I used beautiful San Marzano tomatoes for this soup because a vendor at my farmer's market had them.