|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
1 - 10 of 124 for cold onion soup
In a large Dutch oven or soup pot, melt 2 ... the butter. Sauté onion until light browned ... corn can be substituted with cream-style corn, if desired.
Place zucchini in saucepan. Add onion, parsley, dill, ... several hours. Serve in long stemmed goblets, garnished with chopped dill or parsley. Serves 6.
Peel 1 large ... 1/2 chopped Vidalia onion in 2 tablespoons ... for a thinner soup). Add 2 ... with a sprig of fresh dill. Serve with a French baguette.
Wash meat and put in soup kettle. Cover with cold water and the ... bones; return meat to stock; add barley and the vegetables and cook 45 minutes. Serves 6.
Dissolve gelatin in water. In large saucepan, heat soup to boiling, add ... approximately 3 hours or more. Unmold onto platter. Garnish with lettuce and sliced lime.
Heat the butter ... and add the onion. Saute until ... return to kettle, heat thoroughly and add the heavy cream and heat through. Taste and add seasonings.
In blender/food processor, ... the cucumbers, garlic, onion, both soups and parsley. (Pre-chopping ... can keep your family's hands off!). Yield: 2 quarts.
Defrost, drain and squeeze water from spinach. Add rest of ingredients. Blend well and refrigerate overnight. Serve with crackers, raw vegetables or ...
Remove seeds and ... on top of soup. Put remaining ... avocados and additional chili powder on top. Don't over season or flavor of avocado will disappear.
Peel cucumbers and ... Saute shallots and onions in butter until ... Cover and chill overnight. Serve with a dollop of sour cream in each bowl. Serves 12.
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