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Souplovers

Is one of those traditional and substantial soups that can be a hearty lunch or a satisfying dinner in the cold months. Those of us in the Northeast seem to have more and more of those cold months, for which this type of soup is consoling. If you are starting with a container of beef stock, then you will need a piece of beef for the soup. If you are making your stock, use the leftover beef, shin or chuck. This is one of those recipes where the ingredients are all common, but take a bit of accumulating.

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Souplovers | souplovers.blogspot.com Reviews

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Is one of those traditional and substantial soups that can be a hearty lunch or a satisfying dinner in the cold months. Those of us in the Northeast seem to have more and more of those cold months, for which this type of soup is consoling. If you are starting with a container of beef stock, then you will need a piece of beef for the soup. If you are making your stock, use the leftover beef, shin or chuck. This is one of those recipes where the ingredients are all common, but take a bit of accumulating.

<META> KEYWORDS

1 winter borscht

2 ingredients

3 1 bay leaf

4 directions

5 to serve

6 posted by bkrasne

7 0 comments

8 2 tsp rosemary

9 2 tbsp basil

10 1 tsp oregano

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winter borscht,ingredients,1 bay leaf,directions,to serve,posted by bkrasne,0 comments,2 tsp rosemary,2 tbsp basil,1 tsp oregano,2 tbsp parsley,2 comments,mushroom barley,1 tbsp butter,add vinegar,4 oz pancetta,2 bay leaves,after the feast,10 cups water

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Souplovers | souplovers.blogspot.com Reviews

https://souplovers.blogspot.com

Is one of those traditional and substantial soups that can be a hearty lunch or a satisfying dinner in the cold months. Those of us in the Northeast seem to have more and more of those cold months, for which this type of soup is consoling. If you are starting with a container of beef stock, then you will need a piece of beef for the soup. If you are making your stock, use the leftover beef, shin or chuck. This is one of those recipes where the ingredients are all common, but take a bit of accumulating.

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souplovers.blogspot.com

1

Souplovers: Corn Chowder Au Pistou

http://souplovers.blogspot.com/2012/10/corn-chowder-au-pistou.html

Corn Chowder Au Pistou. Corn Chowder au Pistou. Is a Provençal take on a very American soup. In fact, for the French people, corn is considered animal feed and serving it to guests is not what is done in a French kitchen. You may want to wear gloves when preparing the chilies, but in any case, keep your hands away from your eyes. 6 ears of corn, shucked. 188; pound pancetta, coarsely chopped. 2 leeks, white and green parts chopped and well washed. 189; pound potatoes, peeled and diced. 188; cup olive oil.

2

Souplovers: Leek and Chickpea Minestrone

http://souplovers.blogspot.com/2013/01/leek-and-chickpea-minestrone.html

Leek and Chickpea Minestrone. Leek and Chickpea Minestrone. Is a variation on the usual Italian comfort food. It has its own distinctive flavor so that even if Minestrone sounds banal, this is worth a try. In addition, it is easy to make. 3 Tbsp olive oil. 3 good size leeks, white and green parts, sliced and washed. 2 Tbsp chopped garlic. 2 tomatoes, chopped. 3 Tbsp tomato paste. 2 cups chickpeas (these do not have to be drained and rinsed unless you wish to eliminate any residual salt). Subscribe to: Po...

3

Souplovers: March 2011

http://souplovers.blogspot.com/2011_03_01_archive.html

Yellow Split Pea With Hot Dogs. Split pea soup never appealed to me until I discovered yellow split peas. They are a more subtle cousin of green split peas. Usually this simple soup is made with a ham bone of some sort, but our family likes it with thinly sliced all beef hot dogs. Chicken broth will add flavor, as will curry powder, but is not necessary. However, since Mr. What’s For Lunch is on a low salt diet, curry powder does duty for salt in some recipes. 2 Tbsp vegetable oil. 2 carrots, chopped.

4

Souplovers: April 2011

http://souplovers.blogspot.com/2011_04_01_archive.html

Corn and Crab Soup Mexican Style. Although it is usually some rare leftover cream that prompts me to make a fish or seafood chowder, there are also spicy fish soups south of the border. Some of these achieve a similar creamy effect, but by pureeing vegetables instead of adding cream. This corn and crabmeat soup gets that kind of result. 2 Tbsp olive oil. 1 large or two small onions, chopped. 2 cloves garlic, minced. 1 ½ tsp minced, seeded jalapeno chile. 1/3 tsp chili powder. Grated peel of one lime.

5

Souplovers: July 2010

http://souplovers.blogspot.com/2010_07_01_archive.html

Cioppino, Quick and Easy. For some reason, in addition to cold soups, summer makes me think of fish soups. I don’t know if this is because fish soups are often lighter than meat soups, or because I have spent so much time in New England that I think of summer and the coast as related, and the coast as offering all kinds of ocean-based meals. 3 Tblsp olive oil. 2 cups finely chopped onion. 2 large garlic cloves, minced. 2 tsp chopped rosemary. 188; tsp dried crushed red pepper. 2 8oz bottles clam juice.

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Visit the Souplovers blog for incredible recipes by Betty Krasne!

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souplovers.blogspot.com

Souplovers

Is one of those traditional and substantial soups that can be a hearty lunch or a satisfying dinner in the cold months. Those of us in the Northeast seem to have more and more of those cold months, for which this type of soup is consoling. If you are starting with a container of beef stock, then you will need a piece of beef for the soup. If you are making your stock, use the leftover beef, shin or chuck. This is one of those recipes where the ingredients are all common, but take a bit of accumulating.

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