|American Regional Cooking|
|by Patricia A. Heyman|
Examines America's regions and cooking styles--providing an understanding of not only their flavor concepts, but how the cuisines developed and ev...
Results 1 - 10 of 226 for caraway soup
In a pan, ... is soft and translucent. Stir in cream of celery soup, black pepper, sour cream and caraway seeds. Add potatoes and heat through. Serve hot.
Place roast in ... water, spices and soup mix. Cook 4 ... roast, if desired. Delicious served with Yorkshire pudding and gravy made from the cooking liquid.
Add salt, garlic and caraway to boiling water. ... irregular shapes. Cover soup and simmer on ... over medium heat before serving. Yield 8 to 10 servings.
Cook the above ... paste to the caraway water and cook to boiling point. Beat 1 egg. Add 1 tablespoon water and pour slowly into boiling soup. Cook 5 minutes.
Beat eggs; add ... Drop into boiling caraway seed soup by tipping bowl ... cutting small portions dipping spoon into soup after each cut. Cook 10-15 minutes.
Melt drippings or ... salt, flour and caraway seeds to taste. ... mixture is slightly thickened. Serve at once with buttered croutons. Makes 4-5 servings.
Add potatoes to ... until translucent. Add caraway seeds, salt, carrots, ... weed, vinegar and tomato puree. Cover and simmer for 30 minutes. Yield: 8 cups.
Heat butter with caraway seed for 1 ... for about 15 minutes. Strain the mixture, put back in pot and bring to boil. Add salt. Serve with garlic croutons.
In pan, brown ... cook carrots with caraway seeds in butter ... ingredients. Bring to boil; reduce heat. Cook 10 minutes. Stir occasionally. Makes 8 cups.
In roasting pan ... drippings; stir in soup, vinegar, sugar and caraway. Arrange carrots ... stirring until thickened. Serve with roast. 6 to 8 servings.
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