|Carolyne Roehm's Winter Notebook|
|by Carolyne Roehm|
A winter scrapbook of gardening methods, recipes and tabletop designs. Hands-on workbook format with pockets for clippings and graph paper for plans.
1 - 10 of 59 for winter soups
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Peel 1 large ... for a thinner soup). Add 2 ... taste. Simmer for 10 minutes. Garnish each bowl with a sprig of fresh dill. Serve with a French baguette.
Mix 1/3 cup ... in pot. Put soup ingredients into cavity ... and the soup stock. In these cases, enlarge the melon cavity by cutting out some of the pulp.
Wash beans and ... hour longer. Remove the bone, cut up meat and return to soup. Makes approximately four and one half quarts. This soup will freeze well.
Cook celery, onion and garlic powder in water until tender. Add okra, cauliflower, broccoli, carrots; bring to a boil. Cook 7 minutes. Add remaining ...
Rinse beans; place in large kettle. Cover with water, add salt and soak overnight. Drain; add 2 quarts water and ham or sausage. Simmer for 2 1/2 to ...
Use at least seven kinds of beans (Great Northern, Navy, black, garbanzo, split peas, pinto, red beans or lentils, etc.). Rinse beans and cover with ...
Cook bacon. Add ... and half. Bring soup to boil. Reduce ... until vegetables are tender 30 - 40 minutes. Add half and half after vegetables are tender.
Use at least 7 varieties of beans (Great Northern, navy black, garbanzo, green split pea, pinto and red, etc.) Rinse beans, place in large pot, cover ...
Saute onion in ... potatoes in the soup are must barely ... parsley and bay leaves. Serve very hot, garnished with strips of leek, carrot, and mushroom.
Trim excess fat ... 20 minutes until barley and celery are tender. Add salt and pepper to taste. Enjoy add any combination of winter vegetables desired.
Result Page: 1
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