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    1 Reviews |  By 1Steve

    Simple African soup. Posted in responce to an ISO reqest.

    Recipe #21112

    "You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth – 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.

    Recipe #424856

    I adopted this recipe of one of my favorite dishes. It may look complicated but it is just making soup by getting all the flavor you can from the ingredients. The results are INCREDIBLE.

    Recipe #50983

    Chef Glen Hogh, of the Vega Tapas Cafe provided this recipe to The Times-Picayune in anticipation of the French Market Creole Tomato Festival this weekend. I plan to make this using diiferent varieites of tomatoes for different batches - reds, pinks, blacks, purples, yellows, oranges & whites as they ripen. We keep gazpacho in a gallon jug in the fridge for fast refreshing but light meals/snacks... right alongside the fresh iced tea! We finely chop our vegies rather than pureeing - but that's up to you!

    Recipe #376921

    I don't remember where I got the recipe from.

    Recipe #151500

    I love rutabaga. When I was a child it was one of my favorite parts of Christmas dinner, that golden pile of mashed rutabaga...This soup looks and tastes like liquid autumn. It's incredibly simple to put together and can be made well in advance and frozen. the elusive ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga. Water or vegetable stock may be successfully substituted for the chicken stock if you want to make this soup vegetarian.

    Recipe #111990

    Wonderful flavor, fun for a picnic. You can swirl the cream through the soup at the last minute to have a nice white green pattern

    Recipe #23681

    3 Reviews |  By KelBel

    This dish is rich but very good.

    Recipe #100385

    Fresh Star Fruit is one of the things I miss most about living in Guam. Carambola (Star Fruit) looks just like a star when sliced. The skin is a glossy golden yellow when ripe, its matching flesh beautifully translucent and dotted occasionally with a dark seed. When ripe, it is juicy and fragrant. Its flavor, depending on the variety, can range from exotically sweet to refreshingly tart. In general, the broader set the ribs, the sweeter the fruit. This recipe is from a Martha Stewart cookbook. Most of the time listed is cooling time for the ginger broth.

    Recipe #155520

    I found this in Family Circle magazine. Sounds really good!

    Recipe #116107

    From a small beach reataurant in Nha Trang, Vietnam.

    Recipe #278363

    Substitute chard or kale and spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini’s have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.

    Recipe #197451

    This is a traditional Caribbean dish. Make some dumplings and add to the soup or try adding some diced ham just before serving. You can freeze this soup but do not boil when reheating or the texture will be changed

    Recipe #35182

    1 Reviews |  By Fran6

    Based on a Martha Stewart recipe. I substitute yogurt for the buttermilk originally called for. Garnish with diced avocado.

    Recipe #385104

    This is in response to a request. It does sound wonderful.

    Recipe #89012

    This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit.

    Recipe #233089

    A latin American soup that I found on the internet. Summertime is here and mangos are plentiful.

    Recipe #36396

    I came up with this as a way to make a healthier chowder. It's quite thick, but I would not call it "creamy" since there's no cream and very little fat in it.

    Recipe #205845

    This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.

    Recipe #153703

    From 1,001 Low Fat Recipes

    Recipe #349778

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