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"This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day." ... or use vegetable broth to make it vegetarian. For a thicker soup, smash some of the beans using a ...
To make this protein-packed soup totally plant-based, simply skip the anchovies and swap the sour cream for a dairy-free version, or substitute coconut cream or yogurt. Ta-da. Get the recipe. 29 ...
Serves: 4. It doesn’t get cuter (or more autumnal) than this fall soup recipe. If you use an itty-bitty type of pumpkin (like sugar), they’re just as easy to cook as any old squash, and their ...
Potage. A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono. Greece. Potage. Chicken broth, rice or orzo, and lemon, thickened with tempered eggs. Avocado soup. Can be prepared and served as a cold or hot soup. Bacon soup.
Borscht. Soup. A beetroot -based soup served with sour cream (schmand) and beef (originally from Ukraine) Buttermilchsuppe. Soup. Buttermilk soup with flour dumplings. Cheese soup [3] Soup. All through the Middle Ages, soup prepared from cheese, eggs and pepper was commonly served in German monasteries. [3]
The best-known German dish which is traditionally served with pease pudding is Eisbein. A similar dish with ham hock, karka, is served in Lithuania. In the Netherlands, pea soup is called snert, or erwtensoep. It is cooked with dried split peas (yellow, or green), with chopped onions and bay leaf, and a smoked pork sausage, often Polish, which ...
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