By Larry Wise Jr., Erica Ninneman
Homecook to Homecook is a publication sequence, cooked and written by way of Homecooks for Homecooks. when you are a homecook that likes clean parts, nice flavors and scrumptious easy-to-follow recipes, that might excite the palates of your loved ones an friends.
This ebook is for you! accomplished, informative an completely enjoyable, Homecook to Homecook booklet sequence is the go-to consultant.
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Extra resources for Homecook to Homecook: Twenty Fresh and Easy-to-Follow Recipes: Put together for you to enjoy with family and friends
Combine all ingredients, except salt, in slow cooker; cover and cook on low 4 to 6 hours. Strain stock through double layer of cheesecloth, discarding solids; season to taste with salt. Basic Vegetable Stock As vegetables used in stocks are later discarded, they should be scrubbed but do not need to be peeled. 0 Chapter 2: Stocks and First-Course Soups 35 1. Combine all ingredients, except salt, in 6-quart slow cooker; cover and cook on high 3 to 4 hours or low 6 to 8 hours. Strain stock, discarding solids; season to taste with salt.
Garnish each bowl of soup with chopped dill or parsley. Fennel Bisque with Walnuts—Make soup as above, substituting 1 large sliced leek for the onion, and 12 ounces sliced fennel bulbs for the cauliflower. Omit Cheddar cheese, mace, and cornstarch. Process soup and milk in food processor until smooth, without reserving any vegetables. Sprinkle each bowl of soup with crumbled blue cheese and chopped toasted walnuts. Cream of Turnip Soup—Make soup as above, substituting 12 ounces chopped turnips for the cauliflower and reduced-fat Swiss, Gouda, or Havarti cheese for the Cheddar; add 1⁄2 teaspoon dried thyme leaves.
0 1. Combine broth, cauliflower, potato, onion, and garlic in slow cooker; cover and cook on high 3 to 4 hours. Remove about half the vegetables from the soup with a slotted spoon and reserve. Purée remaining soup in food processor or blender until smooth; return to slow cooker. Add reserved vegetables; cover and cook on high 10 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Add cheese, stirring until melted. Season to taste with salt and white pepper; sprinkle each bowl of soup with mace.