Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Best Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Monday 19 January 2015

Best Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Best Vegetable Soup Recipe Biography

Source:- Google.com.pk
Easy and Creamy Vegetable Soup RecipeWe woke up this morning with a long list of to-dos, by noon, not one of the items on that list was crossed off. We were spinning our wheels. Ever had a day like that?

By 2pm, nothing changed, so we closed up shop, went into the kitchen and made this soup. We’ve made this creamy vegetable soup recipe before and actually shared it in 2009, but instead of just re-posting, we thought we would go a little deeper and show you the step-by-steps. This soup is comfort in a bowl for us, but also for others. A dear friend has made this for her family since 2009, in fact when her father became ill, this was one of the meals she would make in her Maryland kitchen, package up and send to Florida. You have no idea how quickly our hearts beat when we found that out.

So, make the soup. Make it on a cold night, make it for family. Just make it, we hope you will be better for it.

-Joanne
How to Make Our Creamy Vegetable Soup Recipe

You will need a large pot for this soup, everything happens in it. Don’t you just love one-pot meals?

Heat the pot over medium-high heat, add some olive oil (or butter), and then add coarsely chopped onions, carrots and celery. Give the veggies a couple pinches of salt and cook for 5-10 minutes until they become soft. Next, add in some potatoes and a few garlic cloves that have been cut in half.
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian version of this soup, replace chicken stock with vegetable stock.
Created By: Adam and Joanne Gallagher
Yield: 4
You Will Need

    2 tablespoons olive oil
    1 pound carrots, peeled, 1/2-inch dice
    1 large onion, 1/2-inch dice
    4 celery sticks, 1/2-inch dice
    3 medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
    3 garlic cloves, peeled and halved
    3 cups chicken stock
    2 bay leaves
    3 sprigs fresh thyme (substitue: 1 teaspoon dried thyme)
    1/4 cup half-and-half or heavy cream
    1/4 teaspoon red pepper flakes
    salt to taste

Directions

    Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened.
    Add potatoes and garlic halves; cook 5 minutes.
    Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
    Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
    Add half-and-half and red pepper flakes, taste for seasoning, add salt if necessary.

This soup is yummy! The first time I made it for a sick friend and left out the red pepper flakes due to his dietary restrictions. The second time I made it for my family and I used the red pepper flakes. That was the only deviation from the recipe. Very tasty indeed!

Best Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics