|Vietnam Memories: A Cook Book|
|by Bich Nga Burrill|
This book is not only about Vietnamese cuisine, but also about memories associated with these foods.
Results 1 - 10 of 95 for strawberry soup
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For every 2 cup of berries add: Combine all ingredients in food processor. Serve cold.
Combine water, wine, ... stirring constantly. Add strawberry puree and continue ... garnish with reserved whole strawberries. Yield: approximately 8 cups.
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.
1. In a ... use aluminum), combine strawberry puree, orange juice, ... lemon peel and let cool. Stir in buttermilk and chill in refrigerator before serving.
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.
Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.
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 ...
Puree strawberries in blender. Add sugar and cream and whip in blender until completely blended. Serve cold. Garnish with mint leaves.
Puree the strawberries ... 10 minutes. Add strawberry puree and simmer ... minutes more. Stir into soup. Garnish each bowl with a fresh strawberry. Serves 10.
Result Page: 1
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