n. To re-volumize the soup add the same amount of
Place all ingredients in a blender except sour cream.
Puree until smooth.
Refrigerate until cold (you may prepare up to 2 days in advance).
Just before serving, stir in sour cream.
Serving suggestions: To keep the soup cold while serving, place a smaller bowl inside a large bowl and add ice to the larger bowl. Place the cold soup in the smaller bowl. Serve the soup in small bowls or single serving \"shot glasses\".
day.).
2. FINISH SOUP Remove bones from slow cooker
up of peas.
FOR SOUP: In a food processor, combine
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
ill fall apart in the soup).
You should make around
omato juice.
Serve the cold soup in small bowls or large
Place celery, carrots, onion, bouillon, soup mix and chicken broth in
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
rom the second (for the soup) section of ingredients.
Let
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
Saute onion and celery in butter (do not brown).
Add remaining ingredients and simmer for 5 minutes.
(I don't like tomato soup, but I love this!)
Cut zucchini and onion and put in a little bit of water and boil until tender.
Then put in blender or mash with potato masher.
Add chicken broth and potato soup.
Mix together, then add sour cream.
Whisk sour cream in mixture.
Eat as a cold soup or warm.
Mix soup, vegetables, water, Worcestershire sauce and hot sauce to taste.
Let set overnight so flavors can blend.
Add salt to taste.
njoy.
Like most chili recipes, this one tastes better the
t needs.
If your soup pot looks ridiculously thick add
tarch in 1/3 cups cold water, slowly add into the
emove 1/3 of the soup to another saucepan. Rub remainder
br>Fill each dish with soup, about 1 1/2 cups
ixture of 1 cup of cold water and he vinegar. Soak