Combine soup, milk, cucumber, green pepper, olives and hot sauce in blender or processor. Blend 2 minutes. Add sour cream and lemon juice; mix well. Chill at least 4 hours. Garnish with sliced cucumber and paprika. Yields 6 to 8 servings.
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Put cucumber, soup, milk, sour cream and seasonings in blender.
Blend 1 minute.
Chill several hours or overnight.
To serve, stir and pour into small bowls or cups.
Garnish.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
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
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
our.
Meanwhile, prepare the creamy cucumber salad: In a medium bowl
nd pepper to taste. Add Hot Hungarian Pepper - eros to taste
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
Cook over medium heat until potato's are tender, 10-20 minutes.
Stir in chicken bouillon, salt, and pepper.
In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
Slowly stir in milk, continue stirring until thickened slightly.
Add hot milk mixture to soup slowly, cook until hot and thickened, serve.
onsistency of buttermilk)
Add cucumber, scallion, garlic, lemon, jalapeno pepper
In medium saucepan, saute scallions in butter until soft. Add all of the ingredients EXCEPT yogurt, and bring to boil. Lower heat and simmer 10 minutes until potato is tender. REMOVE BAY LEAF.
When cool enough, puree mixture in blender. Cool completely. Add yogurt and regridgerate 1 hour or until cold.
Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
Return to pot and keep over low heat until ready to serve.
Combine soup and milk in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.
he ends off the courgettes / cucumber. Roughly chop along with the
1. Peel and slice cucumbers.
2. In a small pan over medium heat, sweat sliced shallots until translucent. Chill.
3. In a cold blender, add chilled cucumber, herbs, shallots tomato, garlic and peppers, and blend with a bit of crushed ice. Little by little add vegetable stock to encourage blending.
5. Add oil, lemon juice and salt to taste.
6. Strain through a fine strainer.
Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside.
Peel, seed and coarsely chop remaining cucumbers.
With food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and soup mix until smooth.
Stir in remaining chopped cucumber.
Peel cucumber, cut in half lengthwise and scoop out seeds.
Cut cucumber and onions into 1 inch pieces.
Place in blender.
Add soup and water.
Puree until smooth.
Add sour cream and pepper sauce.
Puree just to blend.
Chill thoroughly.
Garnish with cucumber slices.
Serves 6.
n sugar and bread; bring soup to a boil. Reduce heat