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Results 111 - 120 of 126 for carrot parsnip soup
1. Clean chicken well. Place ... Skim surface of soup, leaving a minor amount ... adjust seasoning if necessary before poaching the entire mixture.
112. TAFELSPITZ
Place all vegetables in a large soup pot. Add spices, parsley, celery, ... and warm. Remove from heat with lid on for 30 minutes before serving.
113. BASIC CHICKEN STOCK
Place chicken, giblets, and neck in large soup pot. Add remaining ingredients. Bring ... cool, remove fat with spoon. Yield: 2 1/2 cups stock.
In a 6-quart soup kettle, combine beef and chicken ... add chopped onions, parsnips, carrots, celery, leek and parsley. ... 1/2 hour before serving.
115. LENTIL SOUP
116. VEGETABLE SOUP
Bring stock or water to a boil in a large soup kettle. Add vegetables, tomato soup ... vegetables are tender. Serve hot with crackers. Serves 6.
117. VEGETABLE SOUP
Place soup bone and water in 6 ... and cabbage. Grate carrots and parsnips. Peel and cube potatoes. ... Bring to boil and serve. Yield: 5 quarts.
118. CHICKEN SOUP
Place chicken in pot and add water to make 2/3 full. Bring to boil and continue until foam appears. Skim off foam and reduce heat to a ...
119. CHICKEN SOUP
Cut fowl into pieces. Place ... seasonings and vegetables. Simmer gently about 3 hours. Strain soup and turnip. Chill; remove fat, strain again.
120. CHICKEN SOUP
1. Melt butter over low heat. Add onion, vegetables, ginger and garlic; cook, covered until vegetables are soft (about 15 minutes). 2. Add ...
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