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Results 71 - 80 of 126 for carrot parsnip soup
In large saucepot, saute onion ... THE MOST VERSATILE SOUP! USE AN ASSORTMENT OF ... 15 minutes. Cook: 30 minutes. Ready to serve in 45 minutes.
1. In 6 quart Dutch ... to low. Add carrots, turnips, potatoes, bay leaf, ... minutes. Add chicken, parsnips, parsley and pepper. Simmer ... remove chicken from soup. Remove meat from bones. ... cups or 7 servings.
1. In 6 quart Dutch ... to low. Add carrots, turnips, potatoes, bay leaf, ... minutes. Add chicken, parsnips, parsley and pepper; simmer ... remove chicken from soup. Remove meat from bones, ... cups or 7 servings.
Clean chicken and place in ... on surface when soup starts to boil. Cook about ... Strain soup. Serve with pieces of vegetables and boned chicken.
Melt butter over low heat ... Add lemon juice and skim evaporated milk. Serve. This soup is equally good served hot or cold. Yield 12 to 13 cups.
76. ROOT SOUP
Slice carrot, parsnip, celery root and onion ... to thin out soup if desired. Optional garnish of ... cup sour cream and 1 tablespoon dry dill.
Combine above ingredients in kettle; cover and cook 45 minutes. Cool. Put in blender or food processor and puree. Add more water or broth ...
Fill large soup pot halfway with water. Add ... Remove flanken and carrots. Let soup cool. Strain ... flanken pieces to individual soup bowls.
1. Trim the leeks, leaving ... 3. Cut the carrots into fine dice. Add to ... 4. Cut the parsnips into fine dice. Add to ... grated chevre. 8 portions.
1. In a colander, rinse ... bay leaves, salt, carrot and parsnip to kettle and stir. Cover ... and add to soup. Cook for 30 minutes ... stir well. Serves 4.
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