Cream of Avocado Soup
Cream of Avocado Soup
Ingredients| 3 ripe avocados 3 chicken bullion cubes 3 cups water 1 1/2 cups milk 4 cups minced sweet pepper Salt to taste |
|---|
Preparation
Mash the flesh of the avocados to a paste with a silver fork. Press paste through a fine sieve.
Put paste in saucepan and add water. Add the bullion cubes. Cook until water begins to boil. Slowly stir in the milk.
Add salt, remove from heat and add sweet pepper.
Also see ...
Cream of Coconut and Mango Soup with Mint
In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the cocon
In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the cocon
Cream of Crab Soup
Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
Gingered-Rice Chicken Soup
Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just
Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just
Ham and Potato Soup
In large soup pot, combine ham base, ham, carrots, celery and onions in water and cook over medium heat 15 minutes. Add potatoes and cook until tender, 15 to 20 minutes. Combine milk and cheese spread in a small saucepan. Cook over low heat, stirring until mixture is combined and warmed through.
In large soup pot, combine ham base, ham, carrots, celery and onions in water and cook over medium heat 15 minutes. Add potatoes and cook until tender, 15 to 20 minutes. Combine milk and cheese spread in a small saucepan. Cook over low heat, stirring until mixture is combined and warmed through.
Hearty Beef Vegetable Soup
In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth. Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from su
In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth. Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from su
Hungarian Brandy Beef Goulash
Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until
Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until
Icy Watermelon Soup
Combine watermelon, juice and concentrate in a food processor or blender and process until smooth. Chill mixture for at least an hour. Reblend briefly before serving. Pour into chilled bowls and garnish with orange peel or mint sprigs, then serve as an appetizer or dessert.
Combine watermelon, juice and concentrate in a food processor or blender and process until smooth. Chill mixture for at least an hour. Reblend briefly before serving. Pour into chilled bowls and garnish with orange peel or mint sprigs, then serve as an appetizer or dessert.
Lemon Chicken Noodles with Coconut Milk Soup
Combine the chicken stock and coconut milk in a large saucepan and bring to the boil. Add the chicken pieces and lemon grass and zest, reduce the heat and simmer for 12-15 minutes. Add the spring onions and chillies. Stir in the lemon juice and fish sauce, add the noodles. Cook until t
Combine the chicken stock and coconut milk in a large saucepan and bring to the boil. Add the chicken pieces and lemon grass and zest, reduce the heat and simmer for 12-15 minutes. Add the spring onions and chillies. Stir in the lemon juice and fish sauce, add the noodles. Cook until t
Newfoundland Crab Chowder
Melt the butter in a large pan and cook the bacon, shallots, and potatoes for 5 minutes. Add the thyme, bay leaf, and fish stock, bring to a boil and simmer for 30 minutes. Stir the crabmeat and creme fraiche into the pan and heat through gently. Stir in the parsley and season to taste.
Melt the butter in a large pan and cook the bacon, shallots, and potatoes for 5 minutes. Add the thyme, bay leaf, and fish stock, bring to a boil and simmer for 30 minutes. Stir the crabmeat and creme fraiche into the pan and heat through gently. Stir in the parsley and season to taste.
Mango Yogurt Nutmeg Soup
In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consisten
In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consisten
Mediterranean Soup with Parmesan
Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then. Tip in the puree stock and beans and bring the mixture to the boil. Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then. Tip in the puree stock and beans and bring the mixture to the boil. Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
|
|
|
|
Mushroom Chicken Soup
Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again, and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepp
Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again, and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepp
Orange-Mango Soup
Remove the zest from the orange with a zester or grater and set it aside. Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time. Peel the mangoes and rem
Remove the zest from the orange with a zester or grater and set it aside. Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time. Peel the mangoes and rem
Papaya Soup
Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator. Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little water, but be very careful that you d
TAG: papaya, ,
Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator. Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little water, but be very careful that you d
TAG: papaya, ,
Papaya-Orange Soup
Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minu
Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minu
Peach Strawberry Soup
In food processor, combine all ingredients except lemon slices and mint. Process until smooth. Pour into medium bowl. Cover, refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup into soup bowls, garnish with lemon slices and mint, if desired.
In food processor, combine all ingredients except lemon slices and mint. Process until smooth. Pour into medium bowl. Cover, refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup into soup bowls, garnish with lemon slices and mint, if desired.
TAG: paste, ,
Permalink--> In : Recipes - Soups