i need a recipe using a bag of dry 15 bean soup mix. i do not have a ham and ham packet like the recipe on the bag uses. i do have italian sausage and a tube of bob evans sausage.. as well as chicken and ground beef/turkey. what could i make with this that would serve a family a 4 with 2 young children (ie a little picky). thanks for suggestions!Recipes using dry 15 bean soup?
Ham and Bean Soup -- Substitute the ham in this recipe for one pound of meat that you like. Personally I would use hamburger or either sausages.
INGREDIENTS
1 (20 ounce) package 15 bean soup mix
5 quarts water, divided
1 pound cooked, cubed ham
2 fully cooked bratwurst, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 (14.5 ounce) cans diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
DIRECTIONS
Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.Recipes using dry 15 bean soup?
The ham packet should be included in the bag with the beans, you can use it for additional seasoning. I would brown the bob evans sausage, add some chopped onions, celery, garlic until softened, and add the soaked beans, cover all with water, add a can of diced tomatoes and cook until done.
Just follow package directions, and if you have ANY smoked meat (turkey leg? pork sausage?) just sub that for seasoning. If not, you can use chicken, and add a bit of hickory smoked salt towards the end of cooking. JUST A WEE BIT, though, as a little goes a long way!
Bake a pan of cornbread and you've got a great dinner. If your kids are hungry enough, they'll eat it.
i had some 15 bean soup i used two pounds of italian sausage worked fine just brown it before you add it the the soup. the brand soup i had was Hurst's HamBeans
Use either of the sausages you have. It'll turn out great.
Monday, November 21, 2011
Does anyone know where I can find a set of cereal/soup bowls that have recipes printed on them?
Those stores at the mall that selld only Kitchen Stuff.
Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I love butternut squash soup, and I would love a recipe using a package of Birds-Eye (or something similar) frozen squash for the times when I don't have alot of time to peel and cook a fresh squash, or puree the soup.Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
This recipe may be to your liking...
***Orange Butternut Squash Soup***
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
Salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish
Directions
Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
Ladle soup into bowls and garnish with chopped thyme and orange zest.
Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part.
Butternut Squash Soup
3 pounds butternut squash,halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 cloves garlic, minced
3 cans chicken broth
1 large russet potato, peeled and quartered
1 granny smith apple, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
salt and pepper to taste
1/4 cup sherry wine
1 cup heavy cream
sour cream (optional)
ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.
Just sub 3 cups of pureed cooked squash for the fresh squash in this recipe.
Butternut Suash and Bacon Bisque
--Mak2 quarts
1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and pur茅e with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
--Hartford Courant
I don't have a recipe. But, I've done this a couple of times. I just thaw the squash in the microwave (doesn't have to be completely thawed). I put it into a saucepan on low heat and add 2 T butter and enough cream or half %26amp; half to get the consistency I want. Season with salt and pepper. I add a couple of teaspoons of brown sugar.
I like the squash flavor and don't want the ginger, nutmeg etc that some recipes call for. But if you like that then add it.
Yes I do.everyday minerals
This recipe may be to your liking...
***Orange Butternut Squash Soup***
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
Salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish
Directions
Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
Ladle soup into bowls and garnish with chopped thyme and orange zest.
Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part.
Butternut Squash Soup
3 pounds butternut squash,halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 cloves garlic, minced
3 cans chicken broth
1 large russet potato, peeled and quartered
1 granny smith apple, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
salt and pepper to taste
1/4 cup sherry wine
1 cup heavy cream
sour cream (optional)
ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.
Just sub 3 cups of pureed cooked squash for the fresh squash in this recipe.
Butternut Suash and Bacon Bisque
--Mak2 quarts
1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and pur茅e with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
--Hartford Courant
I don't have a recipe. But, I've done this a couple of times. I just thaw the squash in the microwave (doesn't have to be completely thawed). I put it into a saucepan on low heat and add 2 T butter and enough cream or half %26amp; half to get the consistency I want. Season with salt and pepper. I add a couple of teaspoons of brown sugar.
I like the squash flavor and don't want the ginger, nutmeg etc that some recipes call for. But if you like that then add it.
Yes I do.
The best Pumpkin soup recipe please?
I would like the best home made Pumpkin soup recipe.
It can have twist if you like.
Something thick and lush please for a winter warmer.
thanks in advanceThe best Pumpkin soup recipe please?
well this just adds to 1 of your answers but im giving it a shot...
i hav a few it's your choice now
Mushroom Pumpkin Soup
1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 can (1 lb.) pumpkin
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping
Saut茅e mushrooms and onion in butter or oil. Add flour and curry and
stir. gradually adding broth. Add all but milk and cook, stirring,
for 10 - 15 minutes. Add milk and heat through without boiling.
May top with sour cream or yogurt.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small saut茅 pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
Mussel and Pumpkin Soup
6 tbsp. butter (divided use)
1 shallot, chopped
1 lb. mussels, cleaned
3 cups Chablis or other dry white wine
3-4 lbs. pumpkin, diced (cheese pumpkins are the best)
salt and pepper to to taste
3 tbsp. chopped parsley
Melt 2 tbsp. butter in a medium pot over medium heat. Add shallots and cook until soft. Add mussels, wine and one cup of water, increase heat to medium high and cook, stirring often until the mussels open, about 5 minutes. Strain the broth and reserve. Remove the mussels from the shells, throwing out any that don't open.
Melt 4 tbsp. butter in the same pot over medium heat. Add the pumpkin and cook, stirring frequently, until soft and lightly browned. Add the reserved broth and simmer until the pumpkin is very soft and the broth thickens a little.
Working in batches, puree the soup in the blender until smooth. Return to the pot and warm over medium low heat. Add the mussels and season with salt and pepper to taste.
Serve warm, garnished with chopped parsley.
Southwestern Pumpkin Soup
3 cups chicken stock
1cup whipping cream
1 15-oz. can pure pumpkin
3 tbsp. dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 cup sharp cheddar cheese, grated
Chopped Fresh Cilantro for Garnish
Bring chicken stock and whipping cream to a boil in a heavy medium pot. Whisk
in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce
heat to medium and simmer until soup thickens slightly and flavors blend, about
15 minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish
with cheese and cilantro.
Vanilla Pumpkin Soup
1 Pumpkin (about 2 lbs.)
2 Onions
1 Leek
5oz Butter
1 Chicken bouillon cube
5 cups Water
1/4 cup Cream
1/2 cup Milk
1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or
1 teaspoon Pure Ground Vanilla
Salt - Pepper to taste
Cut pumpkin in cubes, slice onions and leek.
Combine vegetables, chicken bouillon cube, water, salt and pepper
in a soup pot, cover. Bring to a boil, reduce heat and simmer for
45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla
Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or
Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to pot and warm
over low heat.
Add butter, cream and Vanilla infused milk. Season with salt
and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.
Make 4 servings.
i hope you like how I had a few choices 4 uThe best Pumpkin soup recipe please?
A recipe for a nice thick pumpkin soup=D
Ingredients
1 cup onion, chopped
4 green onions, chopped
1/4 cup hard margarine or hard butter
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground ginger
1 cup vegetable stock
3 cups vegetable stock
1 (14 ounce) can pumpkin, without spices
1/2 cup light cream
Directions
1Saute onion and green onion in margarine in large saucepan.
2Saute until soft.
3Mix in flour, salt, pepper and ginger.
4Add first amount of vegetable stock, stirring until boiling and thickened.
5Process in blender to smooth.
6Stir in second amount of vegetable stock, pumpkin and cream.
7Heat through.
Serves 6.
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt %26amp; ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper
My favorite pumpkin soup:
(Makes enough for 8 people, or maybe more! You might want to cut it down a little bit, but it warms up great, and you can eat it all day. My family eats it with breakfast, lunch and supper, sometimes.)
4 med. potatoes, peeled and diced
1 large carrot, peeled and diced
1/2 Japanese kabocha (pumpkin), seeds removed and cut into bite-sized bits (you can leave the skin on!)
Put in 2 liters water, and bring to a boil. Let it simmer for 20 minutes.
Add a minced onion, and 200 g. of shimeji mushrooms, and let it boil a little more.
Turn down the heat, then add 1/4 cup of good miso (fermented soy bean paste) and 1 or 2 teaspoons of dashi (fish bouillion).
You can add sliced green onions or wakame seaweed as a nice garnish.
Enjoy!
It can have twist if you like.
Something thick and lush please for a winter warmer.
thanks in advanceThe best Pumpkin soup recipe please?
well this just adds to 1 of your answers but im giving it a shot...
i hav a few it's your choice now
Mushroom Pumpkin Soup
1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 can (1 lb.) pumpkin
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping
Saut茅e mushrooms and onion in butter or oil. Add flour and curry and
stir. gradually adding broth. Add all but milk and cook, stirring,
for 10 - 15 minutes. Add milk and heat through without boiling.
May top with sour cream or yogurt.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small saut茅 pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
Mussel and Pumpkin Soup
6 tbsp. butter (divided use)
1 shallot, chopped
1 lb. mussels, cleaned
3 cups Chablis or other dry white wine
3-4 lbs. pumpkin, diced (cheese pumpkins are the best)
salt and pepper to to taste
3 tbsp. chopped parsley
Melt 2 tbsp. butter in a medium pot over medium heat. Add shallots and cook until soft. Add mussels, wine and one cup of water, increase heat to medium high and cook, stirring often until the mussels open, about 5 minutes. Strain the broth and reserve. Remove the mussels from the shells, throwing out any that don't open.
Melt 4 tbsp. butter in the same pot over medium heat. Add the pumpkin and cook, stirring frequently, until soft and lightly browned. Add the reserved broth and simmer until the pumpkin is very soft and the broth thickens a little.
Working in batches, puree the soup in the blender until smooth. Return to the pot and warm over medium low heat. Add the mussels and season with salt and pepper to taste.
Serve warm, garnished with chopped parsley.
Southwestern Pumpkin Soup
3 cups chicken stock
1cup whipping cream
1 15-oz. can pure pumpkin
3 tbsp. dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 cup sharp cheddar cheese, grated
Chopped Fresh Cilantro for Garnish
Bring chicken stock and whipping cream to a boil in a heavy medium pot. Whisk
in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce
heat to medium and simmer until soup thickens slightly and flavors blend, about
15 minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish
with cheese and cilantro.
Vanilla Pumpkin Soup
1 Pumpkin (about 2 lbs.)
2 Onions
1 Leek
5oz Butter
1 Chicken bouillon cube
5 cups Water
1/4 cup Cream
1/2 cup Milk
1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or
1 teaspoon Pure Ground Vanilla
Salt - Pepper to taste
Cut pumpkin in cubes, slice onions and leek.
Combine vegetables, chicken bouillon cube, water, salt and pepper
in a soup pot, cover. Bring to a boil, reduce heat and simmer for
45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla
Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or
Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to pot and warm
over low heat.
Add butter, cream and Vanilla infused milk. Season with salt
and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.
Make 4 servings.
i hope you like how I had a few choices 4 uThe best Pumpkin soup recipe please?
A recipe for a nice thick pumpkin soup=D
Ingredients
1 cup onion, chopped
4 green onions, chopped
1/4 cup hard margarine or hard butter
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground ginger
1 cup vegetable stock
3 cups vegetable stock
1 (14 ounce) can pumpkin, without spices
1/2 cup light cream
Directions
1Saute onion and green onion in margarine in large saucepan.
2Saute until soft.
3Mix in flour, salt, pepper and ginger.
4Add first amount of vegetable stock, stirring until boiling and thickened.
5Process in blender to smooth.
6Stir in second amount of vegetable stock, pumpkin and cream.
7Heat through.
Serves 6.
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt %26amp; ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper
My favorite pumpkin soup:
(Makes enough for 8 people, or maybe more! You might want to cut it down a little bit, but it warms up great, and you can eat it all day. My family eats it with breakfast, lunch and supper, sometimes.)
4 med. potatoes, peeled and diced
1 large carrot, peeled and diced
1/2 Japanese kabocha (pumpkin), seeds removed and cut into bite-sized bits (you can leave the skin on!)
Put in 2 liters water, and bring to a boil. Let it simmer for 20 minutes.
Add a minced onion, and 200 g. of shimeji mushrooms, and let it boil a little more.
Turn down the heat, then add 1/4 cup of good miso (fermented soy bean paste) and 1 or 2 teaspoons of dashi (fish bouillion).
You can add sliced green onions or wakame seaweed as a nice garnish.
Enjoy!
Need a good egg drop soup recipe?
that wont ake too much time to make...Need a good egg drop soup recipe?
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
鈥? cups chicken broth or stock
鈥? eggs, lightly beaten
鈥? -2 green onions, minced
鈥?/4 teaspoon white pepper
鈥alt to taste
鈥 few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg SodiumNeed a good egg drop soup recipe?
4 Scallions
5 c Chicken stock
6 sm Mushrooms; finely sliced
2 c Shredded cooked chicken
2 Eggs
Salt and pepper to taste
2 ts Soy sauce
Finely slice scallions and reserve green part for
garnish. Heat stock to boiling. Add mushrooms and
scallions; cook 2-3 minutes. Add chicken to soup.
Beat eggs slightly with a bit of salt and pepper.
Stir soup well. Pour beaten eggs slowly and
steadily into soup, stirring constantly so that
eggs remain in shreds. Cook 1-2 minutes until egg
is set. Add soy sauce and serve in soup bowls,
sprinkled with reserved green slices of scallions.
MMMMM
check this website out: they have thousands of people rate the best recipes - based on many different levels.
EGG DROP SOUP
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
http://www.chinesefood-recipes.com/chine鈥?/a>
There is a brand of mix in teh grocery store that is pretty darn good. Brand is ';Ty Ling'; and it's ni a red box. All you add is water and an egg. I usually garnish w/ a few green onions too.
** Egg Drop Soup **
2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.
All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
There are so many egg drop soup recipes, it really depends on what cuisine you are into. The most common type is the Chinese egg drop soup.
Here's a recipe taken from cooking.com for Chicken Egg Drop Soup
RECIPE INGREDIENTS
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
RECIPE METHOD
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.
With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
鈥? cups chicken broth or stock
鈥? eggs, lightly beaten
鈥? -2 green onions, minced
鈥?/4 teaspoon white pepper
鈥alt to taste
鈥 few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg SodiumNeed a good egg drop soup recipe?
4 Scallions
5 c Chicken stock
6 sm Mushrooms; finely sliced
2 c Shredded cooked chicken
2 Eggs
Salt and pepper to taste
2 ts Soy sauce
Finely slice scallions and reserve green part for
garnish. Heat stock to boiling. Add mushrooms and
scallions; cook 2-3 minutes. Add chicken to soup.
Beat eggs slightly with a bit of salt and pepper.
Stir soup well. Pour beaten eggs slowly and
steadily into soup, stirring constantly so that
eggs remain in shreds. Cook 1-2 minutes until egg
is set. Add soy sauce and serve in soup bowls,
sprinkled with reserved green slices of scallions.
MMMMM
check this website out: they have thousands of people rate the best recipes - based on many different levels.
EGG DROP SOUP
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
http://www.chinesefood-recipes.com/chine鈥?/a>
There is a brand of mix in teh grocery store that is pretty darn good. Brand is ';Ty Ling'; and it's ni a red box. All you add is water and an egg. I usually garnish w/ a few green onions too.
** Egg Drop Soup **
2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.
All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
There are so many egg drop soup recipes, it really depends on what cuisine you are into. The most common type is the Chinese egg drop soup.
Here's a recipe taken from cooking.com for Chicken Egg Drop Soup
RECIPE INGREDIENTS
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
RECIPE METHOD
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.
With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.
What is the best vegetable soup recipe?
Vegetable Soup
1 carrot, sliced and diced
1 large onion, sliced and diced
1/2 red capsicum, sliced and diced
1/2 green capsicum, sliced and diced
1 cup green beans, sliced
1/2 parsnip, chopped
5 garlic cloves, sliced
2-3 celery ribs, sliced (optional)
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can 4 bean mix or cannellini beans
3 teaspoons chicken stock
6-8 cups water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1/2 teaspoon chili flakes
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie
';Makes a lot and is very, very good.';
Original recipe yield:
8 servings
INGREDIENTS
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni
DIRECTIONS
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Wine Tip
Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
**************************************鈥?br>
Hunter's Minestrone
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:
1.Soak dry beans overnight in salt water.
2.Add beans to crockpot, cover in water.
3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.
4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.
5.Cook on high for 4 hours and on low for 4 hours.
ENJOY!
1 carrot, sliced and diced
1 large onion, sliced and diced
1/2 red capsicum, sliced and diced
1/2 green capsicum, sliced and diced
1 cup green beans, sliced
1/2 parsnip, chopped
5 garlic cloves, sliced
2-3 celery ribs, sliced (optional)
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can 4 bean mix or cannellini beans
3 teaspoons chicken stock
6-8 cups water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1/2 teaspoon chili flakes
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie
';Makes a lot and is very, very good.';
Original recipe yield:
8 servings
INGREDIENTS
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni
DIRECTIONS
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Wine Tip
Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
**************************************鈥?br>
Hunter's Minestrone
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:
1.Soak dry beans overnight in salt water.
2.Add beans to crockpot, cover in water.
3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.
4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.
5.Cook on high for 4 hours and on low for 4 hours.
ENJOY!
Could you tell me tomato soup recipe for a baby 12 months old?
Could anyone give me a simple recipe for tomato soup for 12 months baby ...or any other tasty but easy to make soup for a baby 12 months old ? thank you ...Could you tell me tomato soup recipe for a baby 12 months old?
Open the can and pour it into a pan. Add one can of water. Heat, stirring frequently, until desired temperature is reached. Allow to cool before serving to infant.
Oddly...this recipe works for a large number of soup types.Could you tell me tomato soup recipe for a baby 12 months old?
here is a tomato soup recipe just leave the salt and pepper and splash of sherry out for your baby, but you could add them after for yourself
Creamy tomato soup
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1陆lb ripe plum or vine-ripened tomatoes, roughly chopped
陆 tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3陆fl oz single cream
splash dry sherry
crusty bread and butter, to serve
Method
1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick
to the base of the pan.
2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.
Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.
boil , blend and strain tomatoes. heat 1/2 tsp butter and add the tomato pulp. bring to boil add 1/2 tsp of salt and sugar. if he has caught cold then add 1 clove in the butter. but be sure to discard it while serving
boil a few potatoes (3 or 4 small) and boil til soft in just enough water to cober the potatoes and add tomatoe puree. onve they are boiled add a tin of plum tomatoes (garlic optional) blend it all together.
ummm yummy! and only a few ingrediants which are ok for a 12 month old
You should check with your pediatrician to see if the acid in tomatoes would be ok for your baby. Also, since you will be introducing tomatoes for the first time, you know that you can't introduce anything else new to him (her) at the same time. When you give a baby a new food, you need to wait 3-4 days to see if they have a reaction. If you give them several new things at the same time, you won't know what they're allergic to, if they have a reaction. Even something simple like a spice, or garlic, is something ';new';... I'd stay with a vegetable soup, made from vegetables that he's already eaten....
Open the can and pour it into a pan. Add one can of water. Heat, stirring frequently, until desired temperature is reached. Allow to cool before serving to infant.
Oddly...this recipe works for a large number of soup types.Could you tell me tomato soup recipe for a baby 12 months old?
here is a tomato soup recipe just leave the salt and pepper and splash of sherry out for your baby, but you could add them after for yourself
Creamy tomato soup
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1陆lb ripe plum or vine-ripened tomatoes, roughly chopped
陆 tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3陆fl oz single cream
splash dry sherry
crusty bread and butter, to serve
Method
1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick
to the base of the pan.
2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.
Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.
boil , blend and strain tomatoes. heat 1/2 tsp butter and add the tomato pulp. bring to boil add 1/2 tsp of salt and sugar. if he has caught cold then add 1 clove in the butter. but be sure to discard it while serving
boil a few potatoes (3 or 4 small) and boil til soft in just enough water to cober the potatoes and add tomatoe puree. onve they are boiled add a tin of plum tomatoes (garlic optional) blend it all together.
ummm yummy! and only a few ingrediants which are ok for a 12 month old
You should check with your pediatrician to see if the acid in tomatoes would be ok for your baby. Also, since you will be introducing tomatoes for the first time, you know that you can't introduce anything else new to him (her) at the same time. When you give a baby a new food, you need to wait 3-4 days to see if they have a reaction. If you give them several new things at the same time, you won't know what they're allergic to, if they have a reaction. Even something simple like a spice, or garlic, is something ';new';... I'd stay with a vegetable soup, made from vegetables that he's already eaten....
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