Sultan’s Lentil Soup (Mimicking Sultan's Restaurant soup)
Ingredients
• 3 Cups of Red Lentils
• 1 Cup of White Rice
• 3 Medium (to large) Onions
• 5 Teaspoons Cumin
• 5 Teaspoons Curry Powder
• 3 Tablespoons Minced Garlic
*Salt to Taste
Put the lentils and the rice in a large cooking pot, fill with water (6-7 quarts?). Chop up the onion and add the the pot. Next add the spices and garlic. Stir everything together and then turn on the heat (if you turn on the heat without stirring the lentils and rice they will stick to the bottom). Cook until the lentils are mushy (falling apart), the rice is done and the lentils are translucent. Add salt until the desired flavor is reached, or salt it some and then allow people to add more if they so desire. Purée until smooth.
Serve with Lemon Juice
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Wednesday, October 30, 2019
Broccoli Cheese Soup
Broccoli Cheese Soup
Ingredients:
1 Stick of butter
1/2 cup of flour
Pinch of Black Pepper
A can of Chicken Broth
Two packages of frozen broccoli
1/2 (or more than that) stick of Velveeta
In big pot-not frying pan-(starting high, butter melt + down to med) cook/stirring don’t burn flour about 3 or 4 minutes? (Make a rue) Add broth broccoli (stir once in a while to keep flour gook from collecting at the bottom and burning) bring to boil and keep stirring then - for 5 min. Take off heat. Add velveeta in chunks, stir to melt and add a little creamer, stir.
Ingredients:
1 Stick of butter
1/2 cup of flour
Pinch of Black Pepper
A can of Chicken Broth
Two packages of frozen broccoli
1/2 (or more than that) stick of Velveeta
In big pot-not frying pan-(starting high, butter melt + down to med) cook/stirring don’t burn flour about 3 or 4 minutes? (Make a rue) Add broth broccoli (stir once in a while to keep flour gook from collecting at the bottom and burning) bring to boil and keep stirring then - for 5 min. Take off heat. Add velveeta in chunks, stir to melt and add a little creamer, stir.
Loaded Baked Potato Soup - Crock Pot -
Loaded Baked Potato Soup - Crock Pot-
Ingredients:
6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart Chicken Broth
3 Garlic Cloves, minced
1/4 Cup Butter
2 1/2 tsp Salt
1 tsp Pepper
------------
1 Cup Cream (Half and Half Okay)
1 Cup Shredded Sharp Cheddar Cheese
Directions
Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.
Ingredients:
6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart Chicken Broth
3 Garlic Cloves, minced
1/4 Cup Butter
2 1/2 tsp Salt
1 tsp Pepper
------------
1 Cup Cream (Half and Half Okay)
1 Cup Shredded Sharp Cheddar Cheese
Directions
Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.
Subscribe to:
Posts (Atom)