Chickpea Soup For Hummus Lovers Vegan Gluten Free Nut Free Soy Free Best Hummus Recipe Plus Tips Variations Cookie And Kate Best Hummus Recipe
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Try a tablespoon of an Italian mix or teaspoon each of basil and oregano and a quarter teaspoon of pepper (hot red or black as you prefer). Add a teaspoon of "Kitchen Bouquet" if you wish for extra flavor and a rich color. Stir in a teaspoon of "Better Than Bouillon" or salt. Bring to a rolling boil lower the heat and simmer for 30 minutes. Stir occasionally to make sure the noodles do not stick to the bottom. The flavors will meld beautifully. Serve soup with a carbohydrate. I like to switch between corn bread fresh bread toast and crackers. Add a serving of cheese peanut butter or tuna fish. Finish your meal with a piece of fresh fruit or a serving of canned fruit. Eat a soup meal every day. You will find your food dollar goes further and you will also notice improvements in your overall health. "Like what?" you ask. Hydration. Hydration levels are improved because of the high amount of water in soup. Hydration affects how your body functions.
Six rules you need to know 1. Soups require high freshness of all products and careful handling removal of all defects by cleaning cutting scraping. Products for the soup should not only wash the dirt from the outside but from odor that not everyone is able and willing to do. Cutting should be conducted carefully so that each piece of meat fish vegetable intended for soup must be fully pre-cleaned washed and dried. 2. When cutting food should be strictly adhered to a form of cutting which is characteristic for this soup because it affects the taste. This means that in a one kind of soup should be added the whole onion and chopped into another; in one soup should be added a whole carrot into other - diced or halved.
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The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato - it is perfectly good for later use in another recipe.) (2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid. To Thicken Soup... The best method of thickening most soups and stews is to remove some of the cooked vegetables puree them in a blender and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.) In the event that the soup is short on vegetables or there are none in the soup try one of the following thickening techniques: Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.