Friday, November 15, 2013

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It had been a while since I had to do the walk through the food network, and I must confess that I pull it left a bittersweet, because fetching what was published in the blogosphere about soups and broths, the search engine did nothing but send me these infamous pages that collect recipes of dubious culinary institute of virginia quality and I had to dive far to find something decent in what put the spoon. That should not be.
Well, thank goodness that quality prevails in the end and I found a lot of recipes for soups that warm now that winter has finally arrived, starting with something as traditional as Castilian soup that presents Gema between pots, although of Magick in the Kitchen, which prepares the garlic soup in its own way, also looks great.
More striking is this recipe for boiled beef that presents Chef Fan, yes it is for when you press the cold, but if you prefer culinary institute of virginia fish and seafood, then you better opt for the soup of hake with clams Recipes of my Friends .
If, instead, we are looking for something warm but still not too heavy, then nothing like soup to prepare Mama Rosa boffins, whose name was due mainly to is made with cauliflower, which has some similarity to the bulbous shape of the brain.
For those who want to get away from the norm and prepare a soup broth or original, then we must resort to more Tupper No Mom and turkey meatball soup, shrimp and shiitake soup or rain this Third Arm, which has the less attractive name.
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