Part 3 of Soup Season with STAUB. Today we’re making a Chicken and Wild Rice Soup.
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Part 3 of Soup Season with STAUB. Today we’re making a Chicken and Wild Rice Soup.
3.3K views11 months ago
YouTubeSTAUB USA
Welcome to part 1 of Soup Season with STAUB.
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Welcome to part 1 of Soup Season with STAUB.
2.5K views11 months ago
YouTubeSTAUB USA
Part 5 of Soup Season with STAUB- where we share our favorite French-inspired soup recipes. Today we’re making a Poule au Pot. Save this post to keep the recipe below: INGREDIENTS Soup 1 whole chicken (4 lb), cleaned 2 Tbsp kosher salt, divided ½ yellow onion 4 whole cloves 8 sprigs thyme 4 bay leaves 5 sprigs tarragon 3 sprigs rosemary 2 Tbsp olive oil 2 Tbsp butter 3 leeks (2” pieces) 3 carrots (2” oblique pieces) 3 turnips (cut in sixths) 2 cups yellow boiler onions 12 garlic cloves, minced 2
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Part 5 of Soup Season with STAUB- where we share our favorite French-inspired soup recipes. Today we’re making a Poule au Pot. Save this post to keep the recipe below: INGREDIENTS Soup 1 whole chicken (4 lb), cleaned 2 Tbsp kosher salt, divided ½ yellow onion 4 whole cloves 8 sprigs thyme 4 bay leaves 5 sprigs tarragon 3 sprigs rosemary 2 Tbsp olive oil 2 Tbsp butter 3 leeks (2” pieces) 3 carrots (2” oblique pieces) 3 turnips (cut in sixths) 2 cups yellow boiler onions 12 garlic cloves, minced 2
1.9K views11 months ago
FacebookStaub USA
This is part 2 of Soup Season with STAUB, today we’re making a Potato Leek Vichyssoise.
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This is part 2 of Soup Season with STAUB, today we’re making a Potato Leek Vichyssoise.
7.2K views11 months ago
YouTubeSTAUB USA
Part 3 of Soup Season with STAUB - where we share our favorite French-inspired soup recipes. Today we’re making a Chicken and Wild Rice Soup. Save this post to keep the recipe below: Ingredients Soup 2 large chicken breasts 2 Tbsp grapeseed oil 1 ½ Tbsp kosher salt, divided 3 tsp black pepper, divided 8 cups chicken stock 2 cups wild rice blend 5 Tbsp salted butter ¼ cup all-purpose flour 3 celery stalks, diced 4 carrots, diced 1 large yellow onion, diced 6 garlic cloves, minced 2 Tbsp Herbs de
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Part 3 of Soup Season with STAUB - where we share our favorite French-inspired soup recipes. Today we’re making a Chicken and Wild Rice Soup. Save this post to keep the recipe below: Ingredients Soup 2 large chicken breasts 2 Tbsp grapeseed oil 1 ½ Tbsp kosher salt, divided 3 tsp black pepper, divided 8 cups chicken stock 2 cups wild rice blend 5 Tbsp salted butter ¼ cup all-purpose flour 3 celery stalks, diced 4 carrots, diced 1 large yellow onion, diced 6 garlic cloves, minced 2 Tbsp Herbs de
1.4K views11 months ago
FacebookStaub USA
This is part 2 of Soup Season with STAUB, where we’re sharing our favorite French-inspired soup recipes. Today we’re making a Potato Leek Vichyssoise. Save this post to keep the recipe below: Ingredients Soup 6 whole leeks, divided 4 Tbsp unsalted butter 1 shallot, sliced 1 lb Yukon Gold potatoes, peeled & chopped (1” pieces) 5 cups vegetable broth Kosher salt, to taste 6 sprigs fresh thyme 6 sprigs fresh tarragon 1½ tsp white pepper ½ cup heavy cream ½ cup crème fraîche 1 Tbsp fresh chives, sli
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This is part 2 of Soup Season with STAUB, where we’re sharing our favorite French-inspired soup recipes. Today we’re making a Potato Leek Vichyssoise. Save this post to keep the recipe below: Ingredients Soup 6 whole leeks, divided 4 Tbsp unsalted butter 1 shallot, sliced 1 lb Yukon Gold potatoes, peeled & chopped (1” pieces) 5 cups vegetable broth Kosher salt, to taste 6 sprigs fresh thyme 6 sprigs fresh tarragon 1½ tsp white pepper ½ cup heavy cream ½ cup crème fraîche 1 Tbsp fresh chives, sli
512 views11 months ago
FacebookStaub USA
Welcome to part 1 of Soup Season with STAUB, where we’re sharing our favorite French-inspired soup recipes. Today we’re making a Butternut Squash Velouté; a rich butternut squash soup we know you’ll make again and again. Save this post to keep the recipe below: Butternut Squash Velouté Ingredients: SOUP 3 lb. butternut squash, peeled and chopped into small chunks (approx. 1” pieces) 4 tablespoons olive oil, divided 2 shallots, thickly sliced 6 large cloves garlic, unpeeled Salt Freshly cracked b
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Welcome to part 1 of Soup Season with STAUB, where we’re sharing our favorite French-inspired soup recipes. Today we’re making a Butternut Squash Velouté; a rich butternut squash soup we know you’ll make again and again. Save this post to keep the recipe below: Butternut Squash Velouté Ingredients: SOUP 3 lb. butternut squash, peeled and chopped into small chunks (approx. 1” pieces) 4 tablespoons olive oil, divided 2 shallots, thickly sliced 6 large cloves garlic, unpeeled Salt Freshly cracked b
342 views11 months ago
FacebookStaub USA
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