|by Jacques Pepin|
Designed to assist the frugal gourmet in capitalizing on seasonal cooking, a collection of 170 recipes arranged in menus covers lamb, cold soups, ...
Results 1 - 10 of 100 for vegetable soup turnip
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Saute onions and ... broth, carrots, celery, turnips and any hard vegetables such as potatoes. ... beef or ham may be added during the last 15 minutes.
For Vegetable Stock: Boil the ... ready. For Whole Soup And Garnish: Depending ... Pour the stock on each bowl and serve. This soup has a lot of proteins
Place soup bones with meat ... bones when cool. Strain stock. Chop meat, return to soup kettle with strained broth. Add vegetables and cook until tender.
Fry meat until ... put tomatoes, onion soup mix, turnip, cabbage and water. Simmer until vegetables are tender. Add ... or reheating enhances the taste.
Peel and chop in large chunk all raw vegetables. Put ingredients ... want it thicker, put in one can tomato paste. If you want meat, put it in at the start.
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.
Combine meat, tomato juice, onion and seasonings with 6 cups water in suop kettle with bay leaves. Simmer 2 hours. Add rest and simmer at least 2 ...
Peel and dice the vegetables. Cook all ... 40 minutes. Serves 10 to 12. NOTE: Any vegetable not to your taste can be eliminated and another substituted.
Cut steak into 2-inch cubes, trim and discard any fat. Combine beef with water and heat to boiling. Skim foam. Add all ingredients except potatoes ...
Heat the oil ... tomatoes, zucchini, carrots, turnips and celery. Cook, ... minutes. Add the chopped basil. Serve with Parmesan cheese on the side. Serves 12.
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