BOGEYMAN SOUP

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bogeyman soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

BOGEYMAN SOUP is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. BOGEYMAN SOUP is something which I have loved my entire life.

Put the leeks, broccoli and potatoes into a large saucepan and add the stock. Heat until just boiling, then turn the heat down. Put the leeks, broccoli and potatoes into a large saucepan and add the stock. Heat until just boiling, then turn the heat down.

To begin with this particular recipe, we have to prepare a few components. You can cook bogeyman soup using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make BOGEYMAN SOUP:
  1. Take 2 leeks,washed and sliced
  2. Prepare 250 grams broccoli,broken into small trees
  3. Make ready 250 grams potatoes,peeled and chopped into bite size chunks
  4. Get 100 grams spinach,washed
  5. Make ready 3 veg or chicken stock cubes
  6. Prepare 600 ml (1pint) of boilling water
  7. Get 300 ml (1⁄2 pint) semi skimmed milk
  8. Prepare 1 A small pot of low-fat natural yoghurt
  9. Make ready 1 Ground black pepper

Aubergine, mushroom, broccoli, soya beans and radishes make this soup packed with nutrients. Get the recipe: Ramen soup Directions. In a large saucepan, saute onion and celery in butter until tender. Combine cornstarch and water until smooth; gradually add to pan.

Instructions to make BOGEYMAN SOUP:
  1. Pour the boiling water into a large saucepan and crumble the stock cubes in,stirring all the time.Add the leeks,broccoli and potatoes.
  2. Put the lid on the pan,and simmer over a low heat for 15-20 mins until the potatoes are soft.
  3. Add the spinach and simmer for another 2⁄3 mins until the leaves wilt.Turn heat off,then leave soup to cool slightly.Once it has,blend it all together with a hand held stick blender,or pour into a food processor.
  4. Add milk and gently reheat the soup for 5-10 mins. Season with black pepper,add a dollop of yoghurt to the top and serve with crusty bread

In a large saucepan, saute onion and celery in butter until tender. Combine cornstarch and water until smooth; gradually add to pan. Increase heat to medium-high and bring to a rolling simmer. New Yorkers lined up around the block for the Soupman's famous artisanal soups. The Soupman had a passion for excellence.

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