Fat Burning Soup Recipes
This soup is simple to make and has deliciously satisfying results. If you like, roast the vegetables in advance, and refrigerate them for 2-3 days until needed. The really good news is that, once this is done, the soup takes only 5 minutes to prepare. Homemade food in a jiffy. Variations Try adding a dollop of mascarpone cheese, croutons, or roasted cumin seeds to each serving. Or vary the soup recipe itself by adding some chopped fresh herbs such as thyme, basil, or rosemary.
Because tomatoes for soups are likely to be pureed, you need to look for ripeness and depth of flavor ideal requests when you are dealing with a glut. Most plum tomatoes are an ideal foundation for a hearty tomato soup, particularly the varieties shown here. Add some cherry tomatoes to the mix for extra sweetness and playfulness.
In this extra-special version of an old standard, the tomato is the star. Here we have tomatoes in all variations fresh, sun-dried, and roasted. Inspired by tomato-lovers, this velvety smooth soup takes the humble tomato to a dimension where it rightfully belongs. 2 Mix together the roasted plum tomatoes, sun-dried tomatoes, and fresh tomatoes. Turn into the pan with any juices and cook, stirring, for 5 minutes to blend the flavors. If the sauce looks too thick or starts sticking to the bottom of the pan, add a little of the hot vegetable stock. Pour in the remaining vegetable stock and let the soup simmer for 15-20 minutes. 3 Blend the soup into a smooth pur e using a food processor or hand-held blender. Pass through a sieve or food mill placed over a clean pan. Add the cream, 1 teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper. Reheat very gently, if needed, and serve. Variation For a peasant-style soup, don't pass the soup through a...
How Snip the tips of the leaves as needed to garnish baked potatoes and creamed soups. Don't cut off more than V3 of the plant at any one time. Cut the tops off each leaf if you like the flat-top look, or cut a few leaves down to the base of the plant. Don't cut off more than V3 of each leaf or more than V3 of the leaves on the plant at one time. Snip the fresh hollow leaves into salads, sauces, soups, or dips.
There are a great many vegetables you can dry at home for use in perking up your salads, soups, stews, and casseroles. Good vegetables to dry include green beans, corn, peas, peppers, okra, onions, mushrooms, tomatoes, and summer squash. Herbs also drywell. For more information on drying herbs, see How to Store and Use Herbs, later in this book.
A bean soup mix available from the supermarket has a ready assortment of different beans and peas that can be easily distributed in die laboratory. Alternatively, your own assortment could be made from whatever dried bean pea seeds arc available at your supermarket or health food store.
Toast sesame seeds and toss them over vegetable dishes or soups. They give an extra crunch to pan-fried fish. Or, just eat the roasted seeds as a snack. Sesame is used a lot in Oriental dishes and the seeds, untoasted, are added to cookies, cakes, and breads before baking.
Coriander is a fast-growing annual that grows to about 12 to 18 inches in height. It has tall slender stems with fine feathery leaves the flowers are pale pink and grow in clusters. The seeds are used for flavoring candies, sauces, and soups. Coriander has a strong odor that many people don't like it's one of the oldest known herbs. It was grown in ancient Egyptian gardens, and its seeds have been found in Egyptian tombs. Coriander is also mentioned as a food source in the Old Testament. The Spanish for coriander is cilantro, and the herb is sometimes known by this name. Add a little coriander to guacamole or to Chinese soups.
Basil has the spicy overtones of aniseed and is strongly associated with Italian food. It complements green vegetables, salads, soups, eggs, fish, cheese, lamb, pizzas and pasta sauces. Basil is especially delicious with tomatoes and any tomato based sauce. Dill has a fresh anise-like flavour and aroma. Leaves and seeds complement fish, chicken, minced meat, vegetables, soups, eggs and cheese. Use an alternative to parsley in omelettes and quiches. One of the best known culinary herbs, it is a must for the herb garden. Again an essential ingredient of bouquet garni, it also complements lamb, chicken, ham, casseroles, fish, vegetables, salads, eggs and cheese, soups and sauces. Ideal for more delicate dishes, as it does not overpower delicate flavours. Has a strong pine-wood aroma and a bittersweet flavour. Complements lamb, pork, chicken, oily fish, game, vegetable soups and marinades. Its fresh camphor like aroma is a good counterbalance to rich or fatty foods, particularly lamb. The...
Once the herbs have been washed and patted dry, they can be tied into small bunches in polythene bags. The bags should be sealed to make them airtight and placed in the freezer. When required they can be added directly to dishes, however herbs such as parsley can be crumbled whilst still frozen. This is a good way of storing a bunch of a few different types of herb, such as a bouquet garnis, that can be added directly to casseroles and soups.
Like celery with very feathery leaves. Ordinary fennel (F. vulgare) is also a perennial. Its leaves are picked for soups, sauces, and salads. The whole herb has an anise flavor. The plant will grow four to five feet tall, and the small, golden flowers appear in flat-topped clusters from July to September. A variant called Copper has charcoal-gray foliage and makes an interesting contrast to other colors in a flower bed. In folk medicine all sorts of good results have been attributed to fennel at one time or another it has been credited with sharpening the eyesight, stopping hiccups, promoting weight loss, freeing a person from loathings and acting as an aphrodisiac. Fennel is featured in many Italian dishes. The leaves add flavor to soups and casseroles, and fennel is a good seasoning with fish. Add the seeds to rye bread or a creamed cheese spread.
Peas have been found in the oldest agricultural sites in Europe and the Middle East. Traditionally, peas were harvested mature, and the dried peas were used to make pea soup and peas pudding. Believed to be the fourth most important grain legume in terms of human nutrition, this pulse is now grown mainly for harvesting the immature seeds for freezing as a green vegetable. The production of improved horticultural varieties is a possibility for amateur breeders , but they should not attempt to compete with professional breeders in the production of cultivars for the frozen food market.
So what does all this mean to you, who just want to earn a little extra money It means you should start in the right business, find the best market, and then sell the right product in the most profitable way. If you were going to sell your grandmother's homemade soup, you could sell it from your porch, door-to-door, or at the local farmers' market. Or you could open a small store, sell it through local stores, or get a large chain or national store to carry it.
Herbs like parsley and basil have a lot of moisture in their leaves. Although hang drying will work, freezing often gives more flavorful results. To prepare, place 2 cups of herbs in the blender with 4 cups of water, and blend until herbs are well distributed in the water. Then freeze the herbal water in ice cube trays. When frozen, unmold and place in plastic zipper bags, then label. To use, drop an herb cube into sauces, soups, or stews during the last 15 minutes of cooking. If you don't want added water in Lhe recipe, defrost the cubes in a small container and strain out the water.
Viscosity describes high levels of internal friction in semi-fluid substances. It is not an attribute normally associated with fresh Brassica vegetables, only applying to crops such as swedes or turnip roots when they are processed into soups and purees. The degree of viscosity of such products is controlled in the factory during their manufacture and reflects the demands of consumers for 'thin' soup or very 'thick' broth. Such properties are well outside the control of growers who simply supply the raw materials for processing.
Tomato & Rice Soup with Basil Carrot, Orange and Coriander Soup 3. Liquidise the soup and serve garnished with swirls of yoghurt and a sprig of coriander. Bouquet garnis are bunches of fresh herbs which are used to add flavour to stocks, stews, vegetables and soups. The classic combination is parsley, thyme and a bay leaf, with twice as much parsley used as the other two herbs. The bunch of herbs should be tried with a piece of string and removed before serving. Alternatively herbs can be chopped and enclosed in a small square of muslin. If you use muslin other flavourings can be added such as dried citrus peel or cloves of garlic.
Use 11 2 cups in a 1-quart jar, or tray sprout, which will yield about 2 cups of sprouts. Soak seeds for 8 hours. Rinse 3 times daily for 4 to 5 days. Harvest when sprouts are 1 4 inch long. Use in salads, soups, baked goods, casseroles, and juices. Use 1 2 cup black-eyed or shelling in a 1-quart jar, or tray sprout, which will yield about 1 cup of sprouts. Soak for 12 hours. Rinse 2 to 3 times daily for 3 days. Harvest when sprouts are 1 4 to 1 2 inch long. Use in salads, soups, omelets, and casseroles. Use 11 2 cups in a 1-quart jar, or tray sprout, which will yield about 1 quart of sprouts. Soak for 14 hours. Rinse 2 to 3 times daily for 3 to 4 days. Harvest when sprouts are 1 4 to 1 inch long. Use In soups, steam, or stir-fry. Use 1 cup in a 1-quart jar, which will yield about 2 to 3 cups of sprouts. Soak for 12 hours. Rinse twice daily for 2 to 3 days. The sprouts will be the length of the seed. Use in granola, salads, soups, and baked goods. Use 1 cup in a 1-quart jar, or tray...
Celery is a popular salad and soup vegetable but is not the easiest vegetable to grow. With lots of care and attention it can be grown successfully. Although celery has traditionally been grown in deep trenches to produce white stalks, there are varieties now available which do not need this special treatment
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