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\".
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
up of peas.
FOR SOUP: In a food processor, combine
omato juice.
Serve the cold soup in small bowls or large
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.
Fill large soup pot with cold water.
Add cleaned chicken
quart Dutch oven or soup kettle.
Cover and bring
epper, as needed. Ladle the soup into warm bowls, and garnish
thyme and oregano. Let the soup simmer on low heat for
arge airtight plastic container).
Soup Directions:
Sort and wash
ixture of 1 cup of cold water and he vinegar. Soak
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
BEAN-BARLEY SOUP MIX: In a bowl combine
risket and 2 quarts of cold water in a heavy 4
e careful not to have soup at a heavy boil or
n. To re-volumize the soup add the same amount of
he heat and ladle the soup into bowls. Sprinkle croutons over
alt in a 3 quart soup pot.
Bring to a
ornstarch with 3 Tbsp of cold water in a cup. Stir