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Asparagus Rice Soup
Soup American

Asparagus Rice Soup

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine water or stock, asparagus ends, and separated leek greens in a large stockpot. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  2. 2 Heat butter and oil in a medium sauté pan. Add leek 'whites', onion, and rice; cook and stir until onion begins to color, about 8 minutes. Add 1 cup of warm stock and cook 10 more minutes.
  3. 3 Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the sauté pan to the strained stock along with the asparagus middles, and partially cover the pot. Cook 12 more minutes.
  4. 4 Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper, and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

By Kevin Ryan

Cream of Asparagus Soup
Soup American

Cream of Asparagus Soup

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
  2. 2 In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
  3. 3 Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
  4. 4 Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

By MARBALET

Apricot Lentil Soup
Soup American

Apricot Lentil Soup

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
  2. 2 Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
  3. 3 Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.

By Karena

Carrot Ginger Soup
Soup American

Carrot Ginger Soup

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; sauté until softened, 15 to 20 minutes.
  3. 3 Add broth, carrots, and wine; bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 40 minutes.
  4. 4 Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder.
  5. 5 Serve in large mugs with chives and fresh black pepper.

By Emily Ott

Salmon Turnip Greens Soup
Soup American

Salmon Turnip Greens Soup

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
  2. 2 Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

By vbos

Mushroom and Chicken with Sour Cream Soup
Soup American

Mushroom and Chicken with Sour Cream Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
  2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
  3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Soup American

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

4.1

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
  2. 2 Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
  3. 3 Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
  4. 4 To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

By MICHELLE0011

Zucchini Tomato Soup II
Soup American

Zucchini Tomato Soup II

4.5

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Cold-Busting Ginger Chicken Noodle Soup
Soup American

Cold-Busting Ginger Chicken Noodle Soup

4.6

Prep
30 min
Cook
85 min
Total
125 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
  2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
  3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
  4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Zesty Thai Cucumber Soup
Soup Asian

Zesty Thai Cucumber Soup

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
  2. 2 Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

By Kristen Langford

Potato Soup with Gravlax Rosettes
Soup European

Potato Soup with Gravlax Rosettes

5.0

Prep
30 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
  2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
  3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
  4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Red Lentil Soup
Soup Middle Eastern

Red Lentil Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.
  4. 4 Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
  5. 5 Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.

By Jen Yagoobian Pfister

Wonton Soup With A Kick
Soup Chinese

Wonton Soup With A Kick

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
  2. 2 While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

By SunnyDaysNora

Creamy Italian White Bean Soup
Soup Italian

Creamy Italian White Bean Soup

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
  2. 2 Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
  3. 3 Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
  4. 4 Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
  5. 5 Pour blended soup back into pot; stir in reserved beans.
  6. 6 Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
  7. 7 Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

By colleenlora

Greek Lemon Chicken Soup
Soup Greek

Greek Lemon Chicken Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
  2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
  3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
  4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Hungarian Mushroom Soup
Soup European

Hungarian Mushroom Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
  3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
  4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Easy Gazpacho
Soup European

Easy Gazpacho

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
  3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Moroccan Vegetable Soup
Soup African

Moroccan Vegetable Soup

4.5

Prep
15 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large pot. Add onion; cook until soft and translucent, about 5 minutes. Stir in carrots and parsnips; cover and cook until vegetables softened slightly, about 5 minutes.
  2. 2 Add stock and pumpkin purée; bring to a simmer and reduce heat to low. Cover; simmer until vegetables are tender, about 40 minutes. Stir in lemon juice, cilantro, salt, and black pepper. Cool, about 30 minutes.
  3. 3 Fill a blender halfway with soup; remove lid's center plug. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend until smooth. Alternatively, use an immersion blender. Thin with additional stock if soup is too thick. Return puréed soup to the pot; heat on medium-low until hot, about 15 minutes.
  4. 4 Meanwhile, heat 2 teaspoons olive oil in a small skillet over low heat. Add parsley and garlic; cook until garlic is fragrant, 1 to 2 minutes. Stir in paprika. Top soup servings with garlic-parsley mixture.

By Laura Roberts

Duck Soup (Czarnina)
Soup European

Duck Soup (Czarnina)

4.4

Prep
Cook
Total

Instructions

  1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
  2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
  3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
  4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
  5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Avgolemono Soup
Soup Greek

Avgolemono Soup

4.8

Prep
25 min
Cook
130 min
Total
155 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  3. 3 Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot.
  4. 4 Chop chicken meat into bite-sized pieces and set aside.
  5. 5 Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes.
  6. 6 Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
  7. 7 Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly.
  8. 8 Whisk another 1 cup broth mixture into egg mixture, then pour egg mixture into the pot. Stir well.
  9. 9 Add chopped chicken and cook until heated through, about 5 minutes more.
  10. 10 Serve hot and enjoy!

By John Mitzewich

Grilled Chicken and Artichoke Soup
Soup Italian

Grilled Chicken and Artichoke Soup

4.0

Prep
50 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
  4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
  5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
  6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Lemon Chicken Orzo Soup
Soup Greek

Lemon Chicken Orzo Soup

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
  4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
  5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
  6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
  7. 7 Enjoy!

By ReneePaj

Creamy Mulligatawny Soup
Soup Indian

Creamy Mulligatawny Soup

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Baked Banana Chips
Appetizer American

Baked Banana Chips

2.9

Prep
10 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush with lemon juice.
  3. 3 Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
  4. 4 Let bananas cool until crispy, at least 5 minutes.

By moonwitchkitty

Homemade Buttermilk
Pantry American

Homemade Buttermilk

5.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour milk into a bowl and add lemon juice.
  3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Frozen Strawberry Jam
Pantry American

Frozen Strawberry Jam

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.
  2. 2 Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.
  3. 3 While jam cooks, place a small plate in the freezer.
  4. 4 Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.

By iSpoons

Apricot Jam
Pantry American

Apricot Jam

4.7

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
  3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
  4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
  5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan