Yellow Broth Recipes
YELLOW BROTH
This is one of many versions of this famous Northern Irish soup, which is both thickened with, and given its flavor by, oatmeal. It's the perfect soup to serve on a really cold winter's day, garnished with chopped fresh parsley. From my favorite soup cookbook "400 Soups".
Provided by kitty.rock
Categories Grains
Time 1h5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large stock pot.
- Add the onion, celery and carrot and stir to coat with the melted butter.
- Cook for about 2 minutes until the onion is beginning to soften.
- Stir in the flour and cook gently for 1 minute more, stirring constantly.
- Pour in the chicken stock, bring to a boil, and cover.
- Reduce the heat and simmer for 30 minutes until the vegetables are tender.
- Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
- Stir in the cream and season well with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Nutrition Facts : Calories 231.4, Fat 11.8, SaturatedFat 6.2, Cholesterol 32.3, Sodium 407.6, Carbohydrate 23.1, Fiber 2.3, Sugar 5.8, Protein 8.8
SUPERB YELLOW PEPPER SOUP
I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.
Nutrition Facts :
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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