FLOWER SOUP RECIPES
FLOWER GARDEN SOUP RECIPE: HOW TO MAKE IT
Fresh vegetables flavor traditional chicken soup in this bountiful blend. To add seasonal fun, just cut notches in the carrots and zucchini to make "petals" slice the veggies, then simmer up bowls of blooms!
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside., In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender., Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender.
Nutrition Facts : Calories 171 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 306mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
EGG FLOWER SOUP RECIPE - CHINESE.FOOD.COM
Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the lard in a saucepan and saute the mushrooms for 1 minute.
- Pour in the stock and bring to a boil, simmer 1 minute.
- Add soy, coriander,& scallion.
- Pour in the eggs in a steady stream, do not stir.
- Remove from heat season with salt and pepper.
- Divide between individual soup bowls& serve.
Nutrition Facts : Calories 448.3, FatContent 29.6, SaturatedFatContent 10.3, CholesterolContent 346.6, SodiumContent 918.9, CarbohydrateContent 22.7, FiberContent 1.1, SugarContent 9.5, ProteinContent 21.9
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EGG FLOWER SOUP RECIPE - FOOD.COM
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 103.7 per serving
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 103.7 per serving
- Serve hot.
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EGG FLOWER SOUP RECIPE | MYRECIPES
With your schedule as crazy as it is this month, you need meals that come together superfast. This warming Egg Flower Soup from Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott is on the table in just 20 minutes.
From myrecipes.com
Reviews 4
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Reviews 4
- In a medium saucepan, bring chicken broth to a rolling boil over medium-high heat. Stir in spinach leaves, dark sesame oil, and salt, allowing the spinach to wilt into the soup. Stir well until the chicken broth is swirling in circles. Slowly pour beaten eggs into soup, and continue to stir gently for about 30 seconds. Sprinkle thinly sliced scallions onto the soup, and serve hot.
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EGG FLOWER SOUP RECIPE - FOOD.COM
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 103.7 per serving
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 103.7 per serving
- Serve hot.
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FLOWER GARDEN SOUP RECIPE: HOW TO MAKE IT
Fresh vegetables flavor traditional chicken soup in this bountiful blend. To add seasonal fun, just cut notches in the carrots and zucchini to make "petals" slice the veggies, then simmer up bowls of blooms!
From tasteofhome.com
Total Time 45 minutes
Category Lunch
Calories 171 calories per serving
From tasteofhome.com
Total Time 45 minutes
Category Lunch
Calories 171 calories per serving
- Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside., In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender., Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender.
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CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
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CAULIFLOWER SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY ...
I’m going to let you in on a little secret. Come closer now…come closer.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours
Category main dish, soup
From thepioneerwoman.com
Reviews 5
Total Time 1 hours
Category main dish, soup
- In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.Serve immediately.
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CAULIFLOWER SOUP RECIPES | BBC GOOD FOOD
These comforting, creamy cauliflower soup recipes are the perfect winter warmers. Top your vegetable blend with crispy croutons or chorizo for a dinner party starter.
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EGG FLOWER SOUP (???) | MADE WITH LAU
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CAULIFLOWER SOUP RECIPES | ALLRECIPES
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CAULIFLOWER SOUP RECIPE | REE DRUMMOND | FOOD NETWORK
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CORDYCEPS FLOWER CHICKEN SOUP - SOUPER DIARIES
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SUSPICIOUS STEW – MINECRAFT WIKI
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EGG FLOWER SOUP RECIPE - SOUP CLIPART TACO SOUP SOUP TACO ...
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SOUP CALENDAR - WILDFLOWER
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EGG FLOWER SOUP RECIPE WITH VEGETABLES – BEAUTIFUL FLOWER ...
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BROCCOLI FLOWER SOUP (BEST EVER) - RECIPE | COOKS.COM
Aug 23, 2014 · Remove from heat and set aside. Lower heat on boiling broccoli to medium (nice low rolling boil). Add Ranch dressing, milk, and sour cream while constantly stirring with wire whip. Then slowly add bacon, onion, flour mixture until soup thickens, simmer on low for 10 minutes and add cooking sherry. Serve hot with bread sticks or crackers.
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HOW TO MAKE SQUASH BLOSSOM AND SQUASH SOUP - QUICK AND EASY
Sep 11, 2019 · In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat. Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well. Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes.
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