day.).
2. FINISH SOUP Remove bones from slow cooker
ender.
Add soup to blender [I use my Ninja!] with a ladle
lace beans in a large soup pot. Add water... at least
For the soup: In a medium nonstick skillet,
SOUP.
pre-heat oven broiler.<
For Aioli. In blender or small food processor, combine
In a large saucepan, saute chopped onion in butter until soft and translucent. Add zucchini, cover and simmer for 30 minutes.
Add the rest of the ingredients, and puree right in the pot using an immersion blender. If you are using a tabletop blender, be sure to cool soup slightly before blending).
nd continue to simmer the soup for 30 minutes covered, over
he cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers
tablespoons oil in a soup pot and toast the millet
In a medium soup pot, saute the onions and
njoy.
Like most chili recipes, this one tastes better the
ood processor or high-speed blender, blend the tofu and olive
et.
For the berry soup, place the sugar, 1 cup
Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
Serve with crusty bread.
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\".
dried basil, cream of mushroom soup, softened cream cheese and parmesan
br>Meanwhile, for the tomato soup, heat oil in a large
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
ade 1 day ahead.
Soup:
Melt butter in large