|Tastes of Wales|
|by Gilli Davies|
A celebration of Welsh food, both traditional and modern. The book accompanies the BBC television series "Taste for Wales" and contains over 100 r...
1 - 10 of 95 for spicy soup
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Place all ingredients, ... and drop into soup and stir until ... start. It tastes spicy because of the ... The spice really makes the soup, don't omit!
Place chili beans, ... Puree. Add to soup pot. Add the ... grated cheese, diced tomatoes, diced green onions, sour cream, plain yogurt, chopped avocados.
Melt butter in large saucepan over medium heat. Add celery and onion and saute until onion is golden, about 10 minutes. Blend in flour, salt, ginger ...
1. Saute onion, celery and tomatoes in butter, until onions are transparent. 2. Add spices and cook for 1 more minute. 3. Add pumpkin and whip in ...
Peel the garlic ... and strain the soup, if you ... vegetables at the end preserves the most nutrients, while long-stewing the other half yields the most flavor).
Cut bacon into small pieces; sauté until brown. Drain. Pour out grease in pan. Add onion, bacon, jalapeno, garlic and tomato to pan. ...
Combine all ingredients except butter in top of double boiler. Heat until piping hot over boiling water. Stir in butter just before serving. Add more ...
Put cut up chicken, 1/2 onion (chopped), 3 cloves garlic pressed, salt and oregano in stock pot. Cover with water and boil until chicken is done. ...
In a large ... In a large soup kettle, brown beef ... tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts).
Peel garlic cloves ... top and strain soup, if desired. ... vegetables at end preserves the most nutrients, while long-stewing others yields the most flavor!)
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