In a large soup pot, heat olive oil over medium heat. When the oil is shimmering, add the diced onion and cook until soft and translucent. This should take around 5 minutes.

Soup pots generally range from 4 to 20 quarts, but you can find pots that hold as many as 40 quarts. Some larger commercial options can even accommodate as many as 100 quarts. For home use, a 12 ...

In a large soup pot over medium heat, heat the oil. When it is hot, add the onion and cook, stirring occasionally, for 6 minutes. 2.

Homemade soup recipes from chefs, ... In a large pot, melt the coconut oil over medium-high heat. Add the carrots, onion, celery, ginger, 3/4 teaspoon of the salt and the pepper.

2 tablespoons chopped fresh dill. 1 large garlic clove, pressed or grated. Directions. In a 5 1/2-quart Dutch oven or large soup pot over medium-high heat, combine the broth, 5 cups water, chicken ...

Heat olive oil over medium heat in a large soup pot. Add onions, thyme, kosher salt, garlic powder, black pepper, and bay leaves. Cook, stirring often, for 10 minutes. Remove bay leaves and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the sliced stems, onion, celery, carrot and fennel bulb, sprinkle with 2 teaspoons of the salt, and sauté for about 10 minutes, until ...

Add the chicken or carcass, lemongrass or lemon wedges, ginger, carrot, celery, shallot, parsley sprigs with stems, black peppercorns, jalapeno, and 1 teaspoon salt in a large soup pot. Add 6 -8 ...

Meanwhile, toast the baguette slices under the broiler or in a 400-degree oven. Set aside. Ladle the soup with onions into ovenproof and broiler-proof crocks, ramekins or bowls.