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But every Friday, at soup time, I left it in the drawer.
CHICKEN SOUP Time: 4 hours Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately.
BEET AND GINGER SOUP Time: 5 minutes 8 ounces cooked beets (or one 15-ounce can, drained) 2 teaspoons minced or grated ginger 1 cup hot vegetable broth 4 teaspoons lemon juice Salt and freshly ground black pepper.
NEARLY INSTANT MISO SOUP Time: About 15 minutes 1/3 cup dark or other miso 1/2 pound tofu, cut into 1/2-inch cubes 1/4 cup peeled and minced carrots 1/4 cup peeled and minced scallions.
PEA AND GINGER SOUP Time: 30 minutes 2 cups fresh peas 2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup Salt and pepper 4 cups chicken or other stock, or water.
Ramps and Potato Soup Time: 35 minutes 4 to 6 slices bacon 4 cups trimmed, chopped ramps, including greens (see note) 4 to 5 cups red potatoes, unpeeled, cut into 1/2- to 3/4-inch dice 3 tablespoons flour 4 cups chicken broth 1 cup heavy cream Salt and freshly ground black pepper.
Similar(44)
"It makes it a different soup each time".
Now we eat dumplings and soup any time of the day".
One night it was a gutsy lamb and bean soup, another time a carrot bisque that was way too sweet.
Chop lots of curly parsley and add to the hot soup each time, but don't re-heat with it in.
As in the French book, all the ingredients for a cool soup, this time made with cucumbers, did not fit into my blender.
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