|by Jacques Joubert|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
Tip: Try cucumber soup for more results.
1 - 7 of 7 for frozen cucumber soup
Melt 1 stick ... sauté onions and cucumbers in 1/4 stick ... shrimp, milk and soup. Heat, but ... Remove fish to plate and cover with soup mixture.
Cook the beetroot in the water for about 10 minutes in an uncovered pan. Reduce the temperature and add the vinegar, salt and sugar and leave to ...
Combine water, bouillon cubes, onion, cucumbers, spinach, potato, ... buttermilk; mix well and chill thoroughly. Garnish with chopped dill weed. Serves six.
Cook ears of corn or thawed frozen corn in boiling ... serving bowl. Peel cucumbers. Cut in ... bowl. Refrigerate 1 hour. Serve cold. Makes 10-12 servings.
Cook cucumber and green onion in butter until tender. Add soup, water and ... above, then chill about 4 hours. Stir in 1/2 to 1 cup milk before serving.
In a medium ... combine potatoes, yogurt, cucumber, garlic, salt, ... Refrigerate 1 hour or until thoroughly chilled. Serve sprinkled with walnuts. Yield: 6 cups.
Peel and chop cucumber and onion. Clean ... the curry powder. Reheat, adding the milk, and correct the seasoning. This soup is good hot or cold. Serves 4.
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