|The Book of Green Tea|
|by Christine Dattner|
From the Japanese Gyokuro to the superb Chinese green teas, to the blue-green teas of Darjeeling, The Book of Green Tea takes you on a voyage full...
1 - 10 of 95 for turnip green soup
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Saute onions and ... broth, carrots, celery, turnips and any hard ... lima beans, or greens. Note: If ... or ham may be added during the last 15 minutes.
Combine all ingredients ... and add enough water to cover. Cook for 2/3 hours. May add water as desired to make as soupy or as thick a soup as you like.
In small skillet, ... are tender. Add more salt and pepper to taste. I serve with homemade rosemary biscuits. This chicken soup gets raves all the time. .
For Vegetable Stock: ... ready. For Whole Soup And Garnish: Depending ... section. Pour the stock on each bowl and serve. This soup has a lot of proteins
Although "CALDO" means ... is more like soup. Boil beans ... pepper. Add potatoes, turnips and whole tomatoes; ... done, add the greens and simmer about ... reheated just before serving.
Place plate boil, beef cubes, and soup bones in an ... celery, onions, carrots, turnips, cabbage, green beans, and peas. ... Freezes well. Yield 5 quarts.
In a very ... tomato paste, onion soup mix, and spices. ... cook about a half hour longer. Makes about 19-20 quarts and freezes well. Can also be canned.
Place soup bone in 2-quart ... vegetables, cut in pieces. Cook until potatoes are done. Add spices and tomato sauce and salt and pepper to taste and coriander.
Brown beef; drain. ... or a large soup pot. Add all ... and then simmer over very low fire at least one hour, stirring occasionally until potato is soft.
Bring to a ... the spices a little kitchen bouquet or gravy mostee is good. This soup is best if refrigerated for 2 or 3 days before serving. Freezes well.
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