|by Julie McDonald|
This book includes the history, culture and recipes of Denmark and Danish-Americans.
1 - 10 of 23 for danish soup
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Mix first 5 ... Drop carefully into soup, cook 1/2 ... reheat until piping hot. Serve with toasted pumpernickel, rye bread or melba toast. Makes 6 servings.
Boil chicken in ... the eggs one at a time. Drop dumpling batter by almond-sized spoonsful to briskly boiling soup. Cover. Simmer 1 or 2 minutes. Serve.
Boil all slowly 1 hour. Serve with croutons or chilled with whipped cream.
Melt butter in ... after each egg. Drop by spoonful into soup. Cover and leave for 20 minutes. Makes about 15 dumplings. Don't boil soup with the dumplings.
Break cauliflower into flowerettes. Boil in chicken broth until tender. Remove from broth and mash with fork. Save broth. Melt butter. Saute celery ...
Boil chicken pieces ... Add to hot soup, 1/2 tablespoon ... Or They Will Go To Pieces. Cover soup and leave until dumplings are firm (about 15 minutes).
Chop bacon and fry until crisp. Drain off as much grease as possible. Add chopped onions and saute until lightly brown. Add rest of ingredients and ...
Bring all but vegetables to a boil. Reduce heat and simmer for 1 1/2 hours. Bone chicken. Add vegetables and chicken meat to broth. Simmer until ...
Preheat oven to ... Stir mixture of soup and sour cream ... over chicken. Bake for 45 minutes. Serve with green vegetables and wild rice. Yield: 8 servings.
Let patty shells ... slightly. Blend in soup and sherry. Simmer ... least 4 inches below heat. Garnish with extra sauteed mushrooms, if desired. Serves 6-8.
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