|The Book of Soba|
|by James Udesky|
Presents a practical guide to making fresh soba (buckwheat) noodles and serving them in artful Japanese style.
1 - 10 of 114 for clear soups
Garnish: (or) Minced dollops of sour cream (or) Minced tarragon, dill, chives or mint (or) Thin slice of orange Saute onion, carrot, celery and ...
Heat oil. Saute onion slowly about 10 minutes. Pour in broth. Add garlic, mushrooms, salt, pepper and nutmeg to taste. Simmer 20 minutes. Add ...
Simmer tomatoes, onion ... minutes. Add to soup. Simmer until tapioca is clear. Add salt, ... sugar. Combine thoroughly. Garnish with croutons. Serves 6.
In a 3-quart saucepan over medium heat, combine all ingredients except turkey and noodles. Cover; heat to boiling. Reduce heat to low. Cook for 20 ...
1. Soak beans ... put back into soup. 4. Place ... back into soup. Sprinkle with parsley, if you wish. Note: This freezes well and is handy to have on hand.
Drop hard-cooked eggs in sour pickle vinegar with 1 teaspoon liquid crawfish boil. Boil vinegar and crawfish boil together. Let pickle for 2 to 3 ...
In large skillet ... raw noodles and brown. Add soup and rice. Cover and let stand on low heat until all liquid is absorbed and rice is tender. Serves 12.
In top of ... the two cream soups with mayonnaise, stirring ... tightly, to be rewarmed within 3 days. Do not freeze leftovers because of the mayonnaise in it!
Put V-8 juice ... ingredients in a soup kettle. Bring to ... cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.
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