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Use a hand blender to purée the soup until very smooth, or transfer the soup to a countertop blender and carefully blend. Taste and season with salt. Stir together the remaining 2 tablespoons of ...
The onion and garlic powder give it that savory base, the paprika adds some nice color (if you use smoked paprika it'll be smoky too), the oregano brings a bit of herby freshness, the gochugaru ...
A bit of smoked paprika adds a bold flavor kick, but you can swap in any warm spices you prefer, such as cumin or chili powder. Look for a soup that contains no more than 450 mg sodium per serving ...
1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm. 2.
Add it to a food processor fitted with a standard blade or a high-speed blender. Pour in the honey and add 1 tablespoon of water. Process on high for 4 to 5 minutes.
Split pea soup gets its smokiness from a ham bone and a dash of smoked paprika. The split peas break down as they cook, picking up flavor and delivering a creamy texture to this rich and warming soup.
Smoked paprika comes in both sweet and hot varieties—the sweeter one is more commonly available. If you can’t find smoked Gouda, smoked cheddar gives delicious results as well. Get the recipe ...
Diane lists the full recipe in the caption of the video, but first, you'll mix smoked paprika, garlic powder and salt and pepper and rub that mixture on 1 pound of salmon.