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cooking.nytimes.com
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce
Ingredients: chicken, leeks, bulgur, eggs, lemons
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Get A Potato Soup with Flaky Potato Knish Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sprightly ginger broth transforms typical cabbage, pork and potato soup into a meal thats light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.
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Creamy, easy and filling. Served with crusty bread and simple salad or filet of beef makes it a wonderful lunch or dinner. Can easily be doubled or tripled and...
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Get Ajiaco (Colombian Chicken, Potato and Corn Soup) Recipe from Food Network
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Get Beer Cheese Soup with Garlic Butter Crostini Recipe from Food Network
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Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar, and olive oil and then pureeing the mixture.
cooking.nytimes.com
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way
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Get Lemony Orzo Chicken Soup in a Jar Recipe from Food Network
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If you like cottage pie, why not try this deconstructed soup version? Made in the Instant Pot(R), this hearty and delicious soup is ready in about 1 hour.
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Get Italian Chicken Soup with "Toasted" Parmesan Gnocchi Recipe from Food Network