How To make Roman Holiday Soup
1 c Chopped onion
1 1/2 c Sliced carrots
1 tb Olive oil
1 1/2 c Sliced green beans
1/2 c Uncooked macaroni
6 c Defatted chicken broth
1/2 ts Salt
14 c Tomato paste
2 cl Garlic, crushed
2 tb Chopped fresh basil or
- 1 1/2 tsp dried basil 6 tb Grated parmesan cheese
1 tb Vegetable oil
1 tb Cornstarch
2 tb Cold water
2 c Drained, canned or cooked
- white beans 1. In large saucepan saute' onion and carrots in olive oil until onion is
translucent. 2. Add green beans, macaroni, broth and salt. Bring to boil and simmer
about 10 minutes or until veggies are tender and macaroni is cooked. 3. In medium bowl, combine tomato paste, garlic, basil and cheese. Slowly
whisk in oil. 4. Stir mixture into stew pot. Dissolve cornstarch in water and stir into
soup over medium heat until soup has thickened slightly. 5. Stir in white beans and heat through.
How To make Roman Holiday Soup's Videos
Alison Roman's Spicy White Bean Stew | NYT Cooking
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Alison Roman’s new stew recipe has it all: spicy harissa, creamy white beans, and earthy broccoli rabe. It’s also topped with feta and lots of herbs, because, hello, it’s Alison.
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Really Great Chicken Soup | Hit The Kitch with Molly Baz
Hit The Kitch with Molly Baz as she makes a big pot of REALLY GREAT CHICKEN SOUP!
In this ep, Molly will show you a few simple techniques to ensure flavorful, full bodied chicken-y chicken soup every single time! This is the kind of soup that heals you–but it isn’t your average chicken noodle. Because she’s Molly, she has taken some liberties with the classic carrot celery onion base and made it her own, and she thinks you’re gonna LOVE it. Tune in to learn all of Molly’s secrets so you can make this big pot of deliciousness all winter long. You can snag the full recipe from her cookbook, Cook This Book, linked below.
#Chicken Soup #Soup #Comfortfood
Ingredients :
PRODUCE
2 large leeks
2 whole garlic heads plus 5 garlic cloves
6 celery stalks
2 medium turnips or parsnips (about 11⁄4 pounds)
3 large thyme sprigs
MEAT
4 chicken legs (drumstick plus thigh, attached) or 4 thighs and 4 drumsticks (about 2 pounds total)
2 pounds chicken wings
PANTRY
Kosher salt
1 tablespoon whole black peppercorns, plus more for grinding
8 prunes
2 tablespoons extra-virgin olive oil
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Producer / Director: Evan Robinson
Editor / Graphics: Katie Cali
Producaaa: Ben Persky
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Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
DAIRY
3 tablespoons unsalted butter, plus more for serving, if desired
11⁄2 cups heavy cream
3 ounces sharp white cheddar cheese
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Cook This Book:
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Katie Cali
Producaaa: Ben Persky
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Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
Beef Barley Soup: The Best Comfort Food You'll Ever Taste
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Today we're making beef barley soup. This is such a comforting soup and definitely a full meal! I hope you enjoy it.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BEEF BARLEY SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
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Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Martha Stewart Teaches You 3 Classic Soup Recipes | Martha's Cooking School S2E3 Soups
Watch Martha as she makes a nourishing chicken soup that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, you’ll discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.
#Soups #Chicken #Spinach #Recipe #Cooking #MarthaStewart
00:00 Introduction
00:38 Chicken Soup
08:06 Minestrone
17:12 Spinach Cream
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Martha Stewart Teaches You 3 Classic Soup Recipes | Martha's Cooking School S2E3 Soups