. Add 4 cups broccoli florets and blanch until just tender, remove from stock, set aside and save Step 1. In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently. Add the stock and 6 cups of water, cover.
Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve. Place the leek and the sliced broccoli core into a medium-size pot. Add the vegetable stock and salt. Cover, and bring to a boil for a few minutes, until the broccoli can be easily pierced with a knife Soup is a good way of treating your body with many veggies together. Broccoli, leek and potato soup is a thick and creamy soup. It has light green color. The soup has a creamy texture without adding any cream to it. The potato gives thickness and makes the soup creamier. Since the soup is thick, it can be enjoyed as a one meal dish I wrote this Broccoli, Leek, & Potato Soup post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie's Krops, an awesome hunger-focused nonprofit fueled by kid-run gardens, through January 2016 (details below). This January, I've committed to refocusing on healthy living. Just like the rest of humanity
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. Step Heat coconut oil in a large saucepan, fry onion until tender, add garlic and fry until soft and fragrant. Add potatoes, leeks, broccoli, cauliflower, broth and 4 cups water, cover and bring to a boil, reduce heat and simmer, uncovered, for 15 - 20 minutes or until veggies are really tender Instructions. Put your potatoes, broccoli and onion into the slow cooker and pour in the vegetable stock. In a 5 quart pot it should come to just below the maximum fill line but keep an eye on this. Cook on low for 6-8 hours, or high for 3-4. An hour before serving, roughly crumble or chop your blue cheese and add it to the slow cooker Step 1. Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes
Step 3: Sautee/ Brown the Leek. In your large pan add about 1/2 a tablespoon of olive oil then add your leek. Continue to stir this on a medium high heat until the leeks are nice and brown (about 4-6 minutes) *TIP* The more brown the leek the more depth of flavour you get in the soup!! *TIP* For the Potato Leek Soup, in a 2-quart pot over medium-low heat, melt butter and stir in shallots and leek. Fry until shallots and leek are very tender but before browned, about 6 to 8 minutes. Add potatoes, broth, thyme, salt, and pepper. Increase heat to medium-high and bring soup to a rapid simmer for 10 minutes, then reduce heat to low and. www.cookingwithdj.comMAKE SURE TO SUBSCRIBE!Learn how to make leek and potato soup the fast and easy way with this fun video. For more healthy recipes and c.. Leek and Sweet Potato Soup from Meatified - AIP, Sweet Potato, Whole 30 This soup uses white sweet potatoes to retain both the color but also the lower sweetness of traditional potato leek soup. The recipe has relatively few ingredients, using coconut oil and milk for creaminess and flavor along with thyme, and conforms to the AIP protocol Add the broccoli, carrot, potatoes, remaining 1 tsp salt and water/stock to the pot. Raise the temperature up high to bring the soup to a boil, then reduce to a simmer. Let cook about 20-25 minutes until the broccoli and potatoes are fork tender. Remove the pot from the heat and add the cream cheese and grated cheese
Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it's no longer too hot to puree. Puree the soup in a blender or food processor in batches. Return the puree to the pot. Stir in the milk Remove stems from broccoli* and chop the florets. Cut leek in half, then slice into 1cm rounds. Heat a large saucepan to medium-high heat and add 2 tablespoons of olive oil. Add leek and garlic and cook until soft and translucent. Add broccoli florets and toss for 3 minutes, then add the vegetable stock. Simmer for 25 minutes Transfer to paper towels to drain. To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more. Add the stock and bring to a simmer Using an immersion blender, blend up the soup until smooth and you no longer see any broccoli chunks. Taste for seasoning, adding more salt and pepper if needed. Wash and peel the potatoes. Cut into 1/2 inch sized chunks and add to the pureed soup. Keep on a low simmer, cover and cook for 1 to 1 1/2 hours or until the potatoes are tender
. In a large pot, heat oil over medium-high heat and saute the leeks until soft and fragrant. Add in the chopped broccoli and the 3-4 diced potatoes and stir fry it a bit Break or cut the florets into small pieces. Reserve stems and florets separately. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil
Heat the oil in a large saucepan over a medium heat, add leek, garlic and a pinch of sea salt and stir for 4-5 minutes. Add potatoes, broccoli and stock. Bring up to a simmer and cook for 20-25 minutes, or until the vegetables are tender. Add in the spinach and cook until wilted. Blitz the soup with a stick blender until smooth Add broccoli, leek, potatoes, garlic, and cashews to a large pot, and add enough water or vegetable broth to cover the veggies. Bring to a boil, then lower heat, and cook for about 20 minutes, or until vegetables are tender. Add kale, spinach, and parsley, and cook for 1-2 more minutes. Add tahini and lemon juice to soup Add broccoli, cover and cook over medium low heat for an additional 10 minutes. While simmering, melt butter in a medium sauce pan. Whisk in the arrowroot starch, almond milk, and cook, stirring constantly, for 3 - 5 minutes, or until sauce has thickened. Remove from stove top and add sauce to the soup In a large soup pot, heat the olive oil over medium heat. Add the leeks and sauté for 3 to 5 minutes, until softened. Add the potatoes and broccoli, and sauté for 2 minutes, stirring frequently. Add the broth and bring to a simmer. Cover partially and simmer for 15 to 20 minutes, until the vegetables are tender when pierced with a knife 691 · 65 minutes · A French classic, this creamy potato leek soup is quick, easy, and delicious! Recipe by Jennifer Segal | Once Upon a Chef. 4.3k. 11 ingredients. Produce. 2 Bay leaves. 1 Chives. 3 cloves Garlic. 4 Leeks, large. 3 sprigs Thyme, fresh. 2 lbs Yukon gold potatoes. Canned Goods
Cream of Broccoli Soup. I love making creamed soups, especially in the Fall when the weather starts getting cold. A few other favorites of mine are Cream of Chicken and Mushroom Soup, Dad's Creamy Cauliflower Soup and Cream of Asparagus Leek Soup with Creme Fraiche. It's perfect for lunch with some bread on the side, or serve it for dinner with a sandwich 3 cups broccoli florets. handful chopped parsley. Directions. Heat olive oil in a large saucepan or soup pot. Add leek, fennel bulb, and garlic. Sauté until softened, about 5 min. Add potatoes, broth or water,a pinch of salt and the thyme sprig. Simmer until potato is tender, about 20 mins Add leeks, sweet potato and broccoli and sauté for five minutes. Add turmeric, salt, pepper and vegetable stock. Stir. Bring to a boil, then reduce heat to medium and cook for 10-15 minutes, until sweet potatoes are soft. Using an immersion blender, blend ingredients until creamy. Add coconut milk, heat and serve
1. Fry the shredded leek in the butter until translucent, add the potato and then the stock, boil until the potato is soft. 2. Tip in the florets, cook for a further 5 minutes before blending using a food processor or stick blender. Return the soup to the pan, heat through and season to taste. Serve with a hunk of bread and a slab of butter 1. Heat the olive oil in a 6-quart saucepan over low heat. Add the garlic and leek, with ½ teaspoon of the salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and remaining salt; sauté 2 to 3 minutes. Add the stock and bring to a boil Add flour, salt and pepper to the pot and stir until smooth. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste Top potato and leek soup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Full ingredient & nutrition information of the Vegan Leek, Broccoli, and Potato Soup Calories (no ratings) Kristen's Clean Eating Dairy Free Potato and Leek Soup with Bacon Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent. Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften. Add the garlic, potatoes, cashews and.
Clean and slice the leeks then cook slowly in butter. Add potatoes, stock, and herbs. Close the pressure cooker and set for 7 minutes. Let the cooker natural release for 15 minutes, then press quick release. Remove the bay leaf and any sprigs of fresh herbs then puree in the pot using a stick blender. Add cream and season to taste with salt and. In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot
Imagine Organic Creamy Potato Leek Soup 32 fl. oz. Imagine Organic Creamy Potato Leek Soup is a home-style favorite updated for the modern palate. Our recipe features farm-grown organic potatoes, sautéed leeks and roasted garlic combined in a velvety broth that's delicately seasoned with premium herbs and spices There is no doubt that this soup is full of healthy goodness. Of course, broccoli has all of its antioxidant qualities, but with the base vegetables of potato, celery, leek, and onion you have a wonderful, vitamin and fiber-rich soup Melt the margarine or olive oil in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes. Add the stock. Add the Broccoli, potatoes, and seasoning. Bring to a boil, cover, lower the heat and simmer for 15 minutes or until soft enough to puree Melt the butter in a heavy based soup pan or casserole. Peel the potatoes and cut into small cubes, about 1/3 inch, add them to the butter, stirring around to coat them so they don't stick, cover and move on. Clean the leeks and slice them into 1/4 inch coins. Add the leeks to the potatoes, stirring them about to mix them in, cover and move on Apr 13, 2020 - Explore Maria Tavares's board Broccoli potato soup, followed by 1845 people on Pinterest. See more ideas about cooking recipes, recipes, cooking
Heat olive oil in a large pot over medium heat. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly. Add in thyme, salt, & pepper, and dill if using. Saute for another 5-10 minutes. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes Here's what you need to make light, healthy and ridiculously delicious leek and potato soup: Leeks : Trim off the root ends and tough top green leafy parts from the white stalk of leek. Keep white stalk whole. Cut white stalk into half-length wise. Fan out layers of leek to separate it out without pulling it apart
Sauté in a little water and butter: 1onion 1leek 1 bunch asparagus 1 med crown broccoli (about 2 cups) Blenderize with 1 can coconut milk and 2 avocados Boil 2 or 3 potatoes, blenderize with 2 cups milk (didn't have cream) Big scoop Philly cheese Small scoop Philly savory garlic rub Add 3-4 cups chicken broth Bay leaf 1/2tsp cayenne Salt and. Add the stock, dill, bay leaf, salt and pepper to the pot. Bring to a fast simmer, then reduce heat to low, cover, and cook for 30 minutes. Remove dill sprigs and bay leaf. Use an immersion blender, or transfer to a blender (careful!) and puree until smooth. Add in the sugar and vinegar, and stir to combine In a stockpot, cook onions in oil over medium-high heat until soft and translucent. Add broccoli and broth and bring to a boil. Cover and cook until broccoli is tender. Use immersion blender to achieve desired consistency. Add salt and pepper to taste . Chop leeks, mince onion and cut potatoes into small cubes. Mince garlic. Turn on your instant pot and press SAUTE. Add butter, leeks and onion and saute for a while. Then, add garlic and saute for a further minute or so. When done, add potatoes and stock and cover with lid
. Heat oil on medium heat in a soup pot or Dutch oven . Gently sauté the onion and celery for 3 to 4 minutes, until the onion is softened. Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender Reduce heat to low and simmer until potato is tender about 15 min. 4. Remove thyme sprig and bay leaf. In 2 batches process the soup in a blender until completely smooth 2 min. Return to saucepan.
Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes This is a chunky Broccoli and Potato in a thick and creamy soup broth that's made with no cream. It's hearty, filling and surprisingly low-cal(ish), clocking in at 400 calories for a generous bowl (and I don't skimp on serving portions!). For a hit of protein, add some prawns/shrimp or shredded chicken Boil for about 10 minutes or until the potatoes are fork-tender. Blend the soup until smooth (either carefully transfer the soup to a blender or use a stick blender). Return the soup to the pot (if blending in a blender). Add the lemon juice and stir to combine. Taste to adjust seasonings Sauté for 6 to 8 minutes, until softened. Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes
Rinse chopped leeks under water and drain. In a large pot on medium heat add oil or butter, then saute garlic, leeks, and onion together with salt until soft - about 5-7 minutes. Drain water from potatoes. Add potatoes, vegetable broth, thyme sprigs, and salt & pepper to pot - cover and let simmer for about 15 minutes Place leek and butter in mixer bowl. Cook 10 minutes/steaming temperature/speed 1/MC off. Add half of the broccoli. Chop 10 seconds/speed 4/MC on. Add remaining broccoli. Chop 30 seconds/speed 4/MC on. Add water and stock. Cook 15 minutes/100/speed 3/MC on. Add cream, lemon juice and pepper Cut potatoes into large chunks and add to pot with stock, thyme, and salt & pepper to taste. Simmer covered for 45 minutes or until potatoes are tender. Using a hand blender, blend soup until smooth. Return to pot, add cream and simmer 2-3 minutes. Season with salt and pepper if needed
Add broccoli and cook until softened, about 5-6 minutes. Remove 1 cup of broccoli and potatoes and slightly chop. Set aside. Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses. Garnish with additional cheese if desired Really quick, easy and tasty soup. You can use summer sprouting or tenderstem broccoli too. Include the leaves. Serves 4 Prep & Cooking Time: 30 minutes Ingredients: 1 leek or large onion, chopped 300g purple sprouting broccoli 2 medium sized potatoes handful of parsley From the cupboard: olive oil salt soured cream (optional) Method: Roughly [ Preparation. In a saucepan, soften leek and celery in 45 ml (3 tablespoons) of butter. Add garlic and cook for 1 minute. Sprinkle with flour and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender. In a blender, purée 500 ml (2 cups) of soup until.
Preparation. DIRECTIONS In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently Potato-Leek Soup, v1.0: The Full Effort. Even at it's most difficult, potato-leek soup is pretty darn easy to make. It requires only a few ingredients— leeks, butter, potatoes, broth, cream, and some aromatics—and some very simple knife skills and cooking techniques. I start mine the classic way, with leeks slowly cooked down in butter In a large soup pot, over medium heat, melt the butter. Add the leeks (or onions) and cook slowly, stirring occasionally, without browning until softened and translucent, about 15 minutes. Add garlic and cook for an additional 5 minutes. Add chicken broth, stir to incorporate, and then add potatoes Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes. Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice Saute until tender, about 5-7 minutes. Add the broccoli, potato, broth, thyme, bay leaf. Season again with salt and pepper. Bring to a boil. Reduce heat to simmer. Simmer covered for 30-45 minutes, or until potatoes and broccoli are fork tender. Remove bay leaf, stir in coconut milk. Using an immersion blender or blender, blend soup until smooth
Humble ingredients make a magnificent soup. Leek - Use fresh small to medium-sized leeks with the green attached. Potato - Most potato varieties will work but, some are a bit better than others in giving a perfect consistency. More on that down below. Thyme - Fresh thyme. Dried has a different flavour. Onion and thyme are a match made in a happy place Creamy broccoli and leek soup recipe. Learn how to cook great Creamy broccoli and leek soup . Crecipe.com deliver fine selection of quality Creamy broccoli and leek soup recipes equipped with ratings, reviews and mixing tips. Get one of our Creamy broccoli and leek soup recipe and prepare delicious and healthy treat for your family or friends 1: Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.. 2: Stir in potatoes and chicken broth; bring to a boil.. 3: Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.. 4: With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan . Using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Bring to a boil, cover pot with lid, reduce heat to low and simmer for 15 - 20 minutes. Soup is done when lentils are tender Add the butter to a large soup pot and sauté the leeks for about 7-10 minutes or until they're softened/wilted. Stir in the garlic and cook for 1 minute. Add the broth, water, potatoes, and thyme to the pot. Increase the heat to high and bring the soup to a boil
the process. To make this creamy potato broccoli cheddar soup, follow these simple steps (but make sure to scroll down to the bottom of the page to check out our full recipe with ALL the details!):. Steam the broccoli: Bring water to a boil in a large saucepan and steam the broccoli florets using a steamer basket for about 2-3 minutes.Transfer the broccoli to a plate and cool, saving 1 cup of. In a large pot, heat the butter and olive oil over medium heat. Add the mushrooms and cook until tender and golden, 4-5 minutes. Remove to a plate (keeping as much liquid/oil in the pot as possible). Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes. Add the broth, dill, salt, pepper and bay leaf Cook for 4-5 minutes or until soft. Add broccoli, potatoes, bay leaves, ground mustard, and chicken stock. Season with salt and pepper, to taste. Give a quick stir and bring to a simmer. Reduce heat to low and let simmer for 20 minutes, covered. Discard bay leaves. Puree soup in either a blender or with an immersion blender POTATO AND LEEK SOUP. Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock. Add potatoes, bring to the boil, simmer gently for 30 to 40 minutes or until potatoes are soft. Stir in milk and seasonings. Puree soup in a blender Melt the butter over medium heat in a Dutch oven. Add the leeks and onion, and cook for about 10 minutes until the leeks soften. Stir occasionally. Cook the potatoes: Add the broth, potatoes, bay leaf, salt, and pepper. Bring the soup to a boil over high heat, then reduce to a simmer
First, preheat oven to 450F. Drizzle broccoli with olive oil and dash of salt - then roast for 10 minutes. While broccoli is roasting, sauté onions and garlic with oil until soft. When broccoli is done roasting, add to pot with onions with diced potatoes, thyme sprigs, and vegetable broth Let your soup simmer for at least 20 - 25 minutes or until your potatoes are soft to the fork. Then add in your half and half milk, and let simmer for a couple more minutes. Add Sea Salt/Ground Black Pepper to taste and enjoy! If you like my Potato, Cauliflower, and Leek Soup, then you may also like my Broccoli, Cheddar, and Potato Soup Choose items to buy together. This item: Imagine Organic Creamy Soup, Potato Leek, 32 oz. $5.99 ($0.19/Fl Oz) In Stock. Ships from and sold by Amazon.com. FREE Shipping on orders over $25.00. Imagine Organic Creamy Soup, Broccoli, 32 Oz. $9.16 ($0.29/Fl Oz) In Stock
Learn how to cook great Cabbage, leek, and broccoli soup . Crecipe.com deliver fine selection of quality Cabbage, leek, and broccoli soup recipes equipped with ratings, reviews and mixing tips. Get one of our Cabbage, leek, and broccoli soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite Vegetarian pasta with broccoli, cauliflower and brussel sprouts. December 2, 2017. Spaghetti with capers and caramelized onions. November 28, 2017. Pasta with tuna - Italian dinner ready in 10 minutes. The best recipes for vegan potato leek soup are usually the most simple ones. Made from scratch and fresh ingredients 1 medium leek. 1tbsp olive oil. 1 head of broccoli, about 400g. 1 medium potato, about 200g, peeled and cut into 3cm pieces . ½ tsp salt. 1 litre (4 cups) quality vegetable or chicken stock. This Cauliflower Leek Soup tastes just like potato leek soup - it's incredibly flavorful and super creamy without ANY dairy needed! Made in just 30 minutes, this Paleo + Whole30-approved soup will definitely warm you up. It's easily made vegan. I've been promising you more savory recipes for a little while now, and I'm finally following through! With one of my all-time FAVORITES, no less. We.
Add the leeks and cook, stirring, until slightly softened and lightly browned. Add the garlic and cook 1 minute more. Transfer to the slow cooker. Add the potatoes, thyme sprigs, salt, pepper and broth to the slow cooker. Cook on low for 6 hours or high for 3-4 hours, until potatoes are soft Instructions. Heat the avocado oil in a pot on medium-high heat. dd the leeks and onion and let cook for 3-4 minutes on medium heat. Next, add the garlic and let cook another 2-3 minutes. Add the potatoes, beets, vegetable broth, cayenne pepper, and cumin and bring to a boil
Raw Creamy Broccoleaf and Cauliflower Soup Raw At 50. extra virgin olive oil, extra-virgin olive oil, sea salt, broccoli and 12 more This Creamy Vegan Broccoli Soup is perfect for chilly weather. It's nearly the end of January, it's cold, Christmas is over, and winter is starting to feel old, real old. If you're a New Years' resolution kinda person, specifically one of the many people with resolutions such as Lose weight or Eat healthier, you might be feeling tired of typical healthy January meals Add the carrot, potato and celery to the leeks and cook for another 5 minutes. Add the zucchini and stock to the pot and let the soup reach a simmering point. Cook for 10 minutes or until all the ingredients are cooked through and tender. Transfer the contents to a food processor and blend until smooth Cauliflower and Leek Soup Recipe. Heat butter or coconut oil in a saucepan. Add the chopped leek and garlic. Cook until starting to soften and become fragrant. Add the chopped cauliflower, salt and pepper to taste. Cook for a few minutes then pour over the vegetable stock. Bring up to the boil, reduce the heat to a simmer and cook for 25 to 30. Stir the ham into the soup until warm. Instant Pot Potato Soup with Sausage. Add 1 pound of ground mild Italian sausage to the Instant Pot first, sautéing the sausage until browned. Remove the sausage. Leave 2 tablespoons sausage drippings, and remove the rest. Add the onion and garlic, cooking in the drippings