|"Marie Claire" Cookbook|
|by Nigel Slater|
This illustrated cookbook contains a collection of recipes from "Marie Claire" magazine.
111 - 120 of 171 for carrot celery soup
Saute onion, celery, carrots for 5 minutes. ... broth. Bring to a boil. Add rice and rest of ingredients. Simmer 20 minutes. Add Half & Half, heat and serve.
Cook onion, garlic, celery and carrots in butter in ... Simmer 30 minutes or until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper.
Saute onions, garlic, celery and carrots in butter until ... milky yellow. Add chicken stock (I use bouillon cubes and water). Simmer 15-20 minutes. Tasty!
Simmer above ingredients for 15 minutes. Put in blender and add 1 teaspoon salt, cayenne and rice, pasta or potato. Blend on high. Remove cover and ...
Place all the above in a large pot and simmer for 1 1/2 hours. Then place in blender 2 cups at a time until pureed. When this is complete, add 1 cup ...
Put first 3 ingredients in saucepan with 1/2 cup stock. Boil; cover and simmer for 15 minutes. Put in blender. Add salt and cayenne pepper. Turn on ...
Combine first 4 ingredients in a medium sauce pan; bring to boil. Reduce heat and simmer for 15 minutes. Combine milk, flour, salt and pepper in ...
Wash and peel ... puree back into soup in the saucepan. ... with salt and pepper and heat soup near to boiling. Sprinkle with chives just before serving.
Combine all ingredients ... Using strainer take out some larger chunks to float with pureed soup. Add milk or cream, butter (if desired). Warm to serve.
Available in co-ops ... add all cut up vegetables and peas. After soup boils, stir in protein powder until completely dissolved. This soup can be frozen.
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