Recipes
|
info
|
|
Asparagus Soup 3
Snap off asparagus tips and set the stalks aside.
Melt butter in a deep skillet with a cover.
Add asparagus tips, onion, leeks, celery and potato.
Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces.
Bring to a boil and simmer, covered tightly, for about 30 minutes.
Discard stalks and set stock aside.
In a food processor, puree softened vegetables and add to the asparagus stock.
Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate.
Stir in half and half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Asparagus Soup (indiana)
Trim tough ends and peel asparagus stems with potato peeler.
Tie together in 3 bunches; simmer in large pot of salted water until just tender.
Lift bundles out; place in sink of cold water.
When cook, drain on paper towels.
Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter until soft.
Stir in flour; cook for three minutes.
Remove pan from heat; stir in heated broth.
Simmer mixture 5 minutes.
Add reserved asparagus stalks.
Puree mixture in blender or food processor until smooth.
(Do in batches.
) Return puree to saucepan; stir in cream and reserved tips.
Heat.
Do not boil.
Stir in lemon juice.
Add salt and pepper.
Serve hot or chilled.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Asparagus Soup (nz)
1.Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly.
2.Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside.
3.Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk.
4.Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil.
5.Boil for 5 minutes.
6.Add the tips and serve.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Austrian Homestyle Generic Vegetable Soup
Melt butter over medium heat.
Add flour, stirring constantly, until the mixture becomes puffy.
Add water, bouillon powder, onions, potatoes and carrots.
Bring to a boil, stirring occasionally.
Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes).
Add broccoli and return to boil.
Simmer for another minute.
Makes 3 large servings (which with a chunk of French bread or the like would make a hearty meal, quantity-wise.
) VARIATIONS: For thinner soup, use less flour.
For vegetables with a more delicate flavor, use less bouillon powder.
If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar.
(Start with the asparagus, adding peas and mushrooms when asparagus is almost done.
No onion in that one, BTW, it would overwhelm the other flavors.
) If all you\'ve got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering).
What, not even potatoes? Throw in somewhat more chopped onion and add rice, and serve with fresh chopped parsley.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Autumn Rarebit Soup
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste.
Garnish with pepper and pumpkin seeds.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avgolemono Soup
Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens.
Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avgolemono Soup (lemon)
Stir the milk and cornstarch together and beat in the egg yolks.
Set aside.
Bring the stock to boil in a 4 qt.
soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring carefully.
Continue to cook for a moment until all thickens.
Remove from the heat again and add the butter, chopped parsley, and lemon juice.
You may wish to add some grated lemon peel as well.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avocado Cilantro Soup
In a food processor, combine scallions, cilantro and garlic; process until finely chopped.
Add avocado; process until smooth.
Add yogurt, buttermilk. 1/4 cup water, lime juice, curry powder and red pepper to food processor; process until smooth. Cover and refrigerate at least 1 hour, until well chilled.
Each 1/2 cup serving contains 115 calories, 5 gm fat, 104 mg sodium and 3 mg cholesterol.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avocado Curry Soup
Blend the avocados with 1 cup of the chicken stock in a food processor until smooth.
Stir in the remaining stock and the remaining ingredients.
Chill.
Garnish with sliced or cubed avocados when ready to serve.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avocado Gazpacho Soup
Serves 6 garlic croutons cilantro sprigs Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados.
Process with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving some chunks.
Chill at least 2 hours.
Just before serving, dice the green onions, and peel, seed and chop the second cucumber.
Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs.
Offer the minced onion and diced cucumber on the side to add individually.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avocado Soup
Peel and dice avocados.
Combine in blender with onion juice, consomme or broth, sour cream and table cream.
Blend until smooth.
Season to taste with salt, pepper and ginger.
Store in covered, opaque container in refrigerator until chilled and ready to serve.
Top with additional sour cream if you like and sprinkle with paprika.
Note: plain yogurt can be substituted for the sour cream for a somewhat more healthful dish.
Be sure to pour off any excess water in the yogurt before adding to other ingredients.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avocado Soup With Green Peppercorns
In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often.
Add avacados and stock, bring to a boil, then reduce heat to medium.
Cook 20 minutes.
Cool to room temperature.
Puree soup in blender until smooth.
Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.
Serve garnished with cilantro and peppercorns.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Avocado Soup With Radishes and Cilantro Cream
Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion.
Saute for 5 minutes and add garlic, ginger and 2 of the peppers.
Saute for another 5 minutes.
Add the stock, simmer for 10 minutes and remove from heat.
While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them.
Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container.
Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid.
Chill the soup thoroughly, preferably for several hours.
To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste.
Chill until you are ready to use it.
Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste.
Chill until you are ready to use them.
Taste the chilled soup and add salt and more lime juice to taste.
Ladle it into chilled soup bowls.
Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.
Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
Bacon And Bean Soup
Prep time: 25 minutes.
When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables.
The beans add character and a heartiness that is satisfying.
And an added plus - the soup is better a day or two after it is made.
Store it in a covered container in the refrigerator.
Cut bacon into thin slivers.
In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended.
Remove the bay leaf and ladle into warm soup tureen or soup bowls.
Makes 8 servings.
Ingredients
|
Category:
Soups
|
Like this recipe? Leave your comment
here
| |
|
|
| Western Horoscope Birth Sign: |
|
