|Appledore Cook Book|
|by Maria Parloa|
As one of the original instructors at the Boston Cooking School, Maria Parloa inspired a generation of chefs with her scientific method of cooking.
1 - 10 of 95 for strawberry soup
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Blend berries and ... and a half strawberry and fresh mint. NOTE: Substitute 1 (16 ounce) package of frozen strawberries and cut amount of sugar to 1/2 cup.
Combine water, wine, ... stirring constantly. Add strawberry puree and continue ... garnish with reserved whole strawberries. Yield: approximately 8 cups.
Puree the strawberries ... 10 minutes. Add strawberry puree and simmer ... minutes more. Stir into soup. Garnish each bowl with a fresh strawberry. Serves 10.
Puree strawberries in blender. Add sugar and cream and whip in blender until completely blended. Serve cold. Garnish with mint leaves.
Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.
1. In a ... use aluminum), combine strawberry puree, orange juice, ... lemon peel and let cool. Stir in buttermilk and chill in refrigerator before serving.
For every 2 cup of berries add: Combine all ingredients in food processor. Serve cold.
Run strawberries through blender, add cream, blend. Add sour cream and a few whole berries before serving.
Early in day, heat the strawberries, rhubarb and orange juice to boiling. Reduce heat to low, cover and simmer ten minutes until the rhubarb is ...
In large pot ... Place half the soup into blender container ... Blend on high speed until smooth; stir into remaining soup. Serve chilled. Freezes very well.
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