|by Michele Urvater|
Joining the James Beard Award-winning Monday-to-Friday Cookbook and Monday-to-Friday Pasta, together with 206,000 copies in print, Monday-to-Frida...
81 - 90 of 252 for chicken soup carrots
Melt butter in ... stock, wine and carrots. Heat to ... minutes. Puree the soup, in batches, ... curry powder, salt and pepper. May be served hot or chilled.
Melt butter in a large pot, add onion, carrots, and celery. ... or blender. Return to pot, add cream, salt and pepper to taste and reheat. Freezes well.
Place the carrots, onion, celery and 1/2 cup of chicken stock in saucepan ... onions make this "sweet" also. Make sure you can feel the zip of the cayenne!
Melt butter in ... 25 minutes. Add carrots and stock and ... 30 minutes. Pour soup through strainer. Transfer ... additional stock to desired consistency.
Melt butter, add ... Cook tender. Add carrots and cook 5 ... blender. Add milk or half and half, salt, nutmeg and pepper. Simmer 5-10 minutes. Do not boil.
In large pot ... potatoes, celery and carrots. Cover. Simmer 15 minutes. Add water, chicken cubes, parsley, salt ... heat. Thicken with flour, if necessary.
Melt butter in ... until tender. Add carrots and cook five ... broth; bring to a boil. Cover and cook over medium heat 20 minutes or until carrots are tender.
Put all ingredients ... taste. Cook until carrots are tender, approximately ... minutes. Blend in blender until smooth. Serve with bacon on top. Serves 6.
In a 2 quart covered saucepan, cook carrots, onions, chicken broth, bay leaf ... hours to serve cold; or heat to just before boiling point to serve hot.
Saute onion in ... Add potatoes and carrots. To the chicken bouillon cubes dissolved ... water. Stir until smooth and heat to serving temperature. Serves 6.
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