alt & pepper in the soup!).
CHILLED AVOCADO SOUP TOPPED WITH CRAB:
In a saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat.
Remove from heat; cool.
Place strawberries and remaining water in a blender or food processor; cover and process until smooth.
Pour into a large bowl.
Add apple juice mixture, yogurt and food coloring if desired.
Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.
Yield: 6 to 8 servings.
In a saucepan, combine apple juice, 3/4 cup of water, sugar, cinnamon and cloves.
Bring to boil over medium heat.
Remove from heat; Cool.
Place berries and remaining water in blender; cover and process until smooth.
Pour into large bowl.
Add apple juice mixture, yogurt and coloring.
Stir well to combine.
Cover and refrigerate until well-chilled.
Garnish with additional berries and sour cream as desired.
Cook time includes chill time.
Process strawberries and yogurt in blender until smooth.
Pour in pitcher/container and cover.
Chill until ready to serve.
Add chilled ginger ale, stir and serve. Note: For a thicker soup, add more yogurt.
This lo-cal soup served for breakfast or first course for a warm weather dinner. Makes 4 servings.
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
Combine all berries and orange juice beverage in a food processor. Puree on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.
dd the remainder of the soup ingredients (yogurt - nutmeg) to the
ach of the milk and strawberry syrup.
Put 2 or
ntil firm.
Divide the strawberry soup among four bowls. Add 3
Combine berries, sugar, water, lemon juice and salt.
Divide into manageable portions and blend at high speed until liquified. Chill.
Just at serving time, mix the strawberry puree with the cream and grape juice.
Serve with a few chopped berries floating in each bowl.
If a less caloric soup is preferred, substitute yogurt or omit cream altogether.
Top with Creme Fraiche.
oom temperature.
Place the strawberry mixture in an electric food
Combine first 5 ingredients in container of an electric blender; blend until smooth.
Pour into chilled soup bowls. Decorate each dish with sliced strawberries.
itchen paper.
Divide the chilled rhubarb soup between four bowls and
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Combine first 6 ingredients in blender.
Process until smooth. Pour into chilled bowls.
Garnish.
Yields 3 1/2 cups.
Gently wash and clean berries.
Set aside a few large berries for garnish.
In blender combine the rest of the strawberries, yogurt and lemon juice.
Blend to make a puree.
Refrigerate until very well chilled.
Blend all ingredients well and serve chilled with fresh strawberries on top.
ith 4 tablespoons of pureed strawberry mixture.
Add to saucepan