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.

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.

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.

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 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 ...

In a large soup pot heat 4 tablespoons of the oil over medium high heat, add the pancetta and cook for 2 minutes. Stir in the onions, cover the pot and cook slowly for about 15 minutes, ...

You'll also need a large pot that can hold 4 quarts of water, a separate soup pot, a bowl to hold the finished chicken and one to hold the strained broth. The recipe takes about an hour and 40 ...

In a large soup pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

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.

Place a colander with large holes, or a spaetzle maker, over the soup pot. Spoon a large dollop of spaetzle batter into the colander. Using a spatula, press batter through the holes.