https://padlet.com/zachary_coles30/yp4d8nil3256 made with hunger and lots and lots of sugar. en-us 2018-11-06 15:43:20 UTC 2026-02-07 18:38:20 UTC hello@padlet.com zachary_coles30 https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058398

Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.

Add flour, stirring for one minute before adding chicken broth.

Add broccoli and cauliflower. Boil until soft.

Add salt, pepper and milk. Let boil lightly for a few more minutes. ...

Enjoy!

]]> 2018-11-06 16:06:35 UTC https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058398 zachary_coles30 https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058509

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

]]> 2018-11-06 16:06:47 UTC https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058509 zachary_coles30 https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058676

Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.

Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.

Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

]]> 2018-11-06 16:07:03 UTC https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058676 zachary_coles30 https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058755

1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

]]> 2018-11-06 16:07:10 UTC https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058755 zachary_coles30 https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058877

Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.

Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

]]> 2018-11-06 16:07:17 UTC https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058877 zachary_coles30 https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058994

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

]]> 2018-11-06 16:07:23 UTC https://padlet.com/zachary_coles30/yp4d8nil3256/wish/301058994