Thai kyllingsuppe er akkurat det du trenger når du er litt kald. Varmt og hot altså. Sikkert godt når du er litt forkjølet også når jeg tenker meg litt om. Jeg har laget denne suppen to ganger nå. En forenklet variant til filmen og en litt mer utvidet variant som du ser på bildene. Det [...]Read More...
This is not your grandma’s Seder meal.
Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.
This fragrant Indian Mulligatawny Soup recipe is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. It is ready in an hour, with only 15 minutes of real work! Make a double batch and freeze the leftovers!
Ruth Van Waerebeek describes this famous Belgian dish in her book Everybody Eats Well in Belgium Cookbook as "a confusion of a soup with a stew, chock-full of herbs and vegetables". Julia Child names this as 'the most interesting recipe she's clipped'. Originally made with fish (perch, preferrably), this dish from the Ghent area of Belgium is now more commonly made with chicken. The chicken is poached alongside julienne of vegetables in a mixture of stock and vermouth, and thickened at the end with heavy rcream and egg yolks. When researching the recipe, I did come across recipes for waterzooi using lemon juice instead of vermouth, but vermouth - as used by Julia Child - sounded so much better :) Eventually I settled for Julia Child's recipe (available here), but adapting it slightly. We thought it was really delicious and rather elegant, and wouldn't look out of place on a slightly more special dinner party. Now, I wonder what the most famous Belgian of all times, Hercule Poirot, thought of Waterzooi. :D I used a packet of chicken fillet strips, but sliced chicken fillets or boneless chicken thighs would work as well. You can obviously play around with vegetables, but leeks and carrots are a must here - one for the flavour, the other for the colour. Belgian Chicken Stew Waterzooi Serves 4 3 large carrots 1 large leek (white and tender green part only) 1 medium sized onion 4 celery ribs/sticks 1 tsp dried tarragon 50 g butter (2 Tbsp) 0.5 tsp salt 450-500 g chicken filet strips (1 pound) 250 ml (1 cup) extra dry vermouth (I used Italian Filipeti) 250 ml (1 cup) light chicken or veal broth 100 ml (just under 1/2 cup) heavy/whipping cream 2 large egg yolks 2 tsp cornstarch salt and freshly ground black pepper a large handful of finely chopped fresh parsley Trim and wash the vegetables. Cut carrots, leek and celery ribs into 4-5 cm (2 inch) julienne matchsticks. Peel and halve the onion, then cut into thin slices. Heat the butter in a heavy casserole dish, add the vegetables, half a teaspoonful of salt and dried tarragon. Sauté for about 5 minutes, without browning! Transfer 2/3 of the vegetables into a bowl. Layer the sautéed vegetables and chicken strips into the casserole dish in this order, starting from the bottom: a third of vegetables, half of chicken strips, a third of vegetables, half of chicken strips, a third of vegetables. Pour over the vermouth and chicken or veal broth, so the chicken and vegetables are just covered (you may need a bit more broth). Bring to the boil, then reduce the heat, cover and simmer gently for about 30 minutes, until the vegetables are soft and chicken cooked through. Now strain the cooking liquid into a bowl. Whisk egg yolks, cream and cornflour until combined, then add the hot cooking liquid, spoonful at the time in the beginning ('to temper' the egg yolk mixture). Pour the sauce back into the casserole dish over the chicken and vegetables, stir in most of the parsley and heat until the first bubbles appear. Remove immediately (overheating will cause the egg yolks to curdle). Divide into hot soup bowls and serve with boiled new potatoes, gnocchi, noodles or good French bread.
Goulash is a typical Hungarian soup. If you are a regular reader to my blog, in few of my previous posts I have mentioned that I used to t...
Posole is everything I love about Mexican cuisine. It’s fresh and light, spicy and cool, crunchy and chewy — all in one bowl. It’s also the best kind of soup for this in-between “not quite cold, but not quite warm” weather we’ve been having. It’s a cozy and satisfying soup that you get to pile with fresh green toppings. Trust me, this combination totally works. Also called “pozole,” this is basically a kicked-up chicken soup.
There's nothing more comforting than a bowl of homemade soup. Whether you're craving potato soup, lentil soup, pumpkin soup, or chicken noodle soup, try our recipes for the ultimate satisfying lunch or dinner.
The University of Leeds Library
This Samlor Korko recipe makes a traditional Cambodian stirring pot soup, a healthy and hearty Cambodian vegetable soup. Also written as samlor korkor, samlor koko, samlaw kako, and so on, it's a much-loved soup that for many Cambodians, particularly of an older generation, it's Cambodia's national dish. With the inclusion of kreoung and prahok, it's quintessentially Cambodian.
Mulligatawny soup is a dish that means many things to many people, my version is an Anglo Indian Chicken soup that is spicy hot with a hint of sweetness.
It's soup season!
All Photos © Christine Elise McCarthy 2014 Follow @celisemccarthy Tweet To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE. ~ All my posts now …
This is my index of Paleo recipes — the complete list of all 300+ free Paleo, gluten-free, and Whole30 recipes that have ever appeared on Nom Nom Paleo!
God fredag! Høsten er sesong for gryter og ikkje minst kortreist viltkjøtt. Hjortekjøtt er en av mine favoritter under vilt, i en fyldig og smakfull gryte blir det så godt! Eg har laga hjortegryte og vil veldig gjerne dele oppskrift med dere. Du kan naturligvis bruke andre typer viltkjøtt om du har det tilgjengelig. Hjortegryte,…
Recipe for Spicy Cauliflower Burgers with avocado sauce, cilantro lime slaw, and chipotle mayo! Meatless, filling, and delicious!
It's ultra cozy and flavorful.
Rabarbra er syrlig og god sommermat. Her er Lise Finckenhagens tips til en enkel og kjempegod dessert med rabarbra.
The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Bramboračka or Classic Czech Potato Soup is a food that has been served in Bohemian kitchens since most Czechs can remember. The best part of its taste most likely comes from the dried mushrooms which are added to this year round delicacy, mushrooms from the deep Bohemian forests. Of course, mushrooms can be added dried, fresh, frozen or in any combination of them all.
No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!
PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.
The University of Leeds Library
Make and share this Tibetan Lentil Soup recipe from Food.com.
Hot and Sour Dumpling Soup is a dish from Shaanxi Province—plump dumplings served in a spicy, sour soup seasoned with Chinese black vinegar.
