hours.
To make soup:
In a medium saucepan
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
ne cup of the hot blueberry mix and whisk vigorously.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
o room temperature.
Force soup through a strainer.
Stir
oom temperature.
Force the soup through a strainer or through
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Blueberry and White Chocolate Whipped Cream:<
thyme and oregano. Let the soup simmer on low heat for
he heat and ladle the soup into bowls. Sprinkle croutons over
f vinegar indicated in the recipe and heat on the stove
Fill large soup pot with cold water.
Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick.
Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.).
Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.