|Food of the Sun|
|by Richard Whittington|
This work, from the winners of the 1994 Glenfiddich Food Book of the Year award, takes a fresh look at classic cooking.
Results 1 - 10 of 82 for summer soups
Result Page: 1
In a deep pan place all the ingredients. Blend well. Refrigerate for 1 hour. Serve on chilled dishes with sour cream on top. Serves 4.
Boil cucumbers in ... garnish. Add both soups (the celery diluted ... refrigerator for at least 2 hours. Serve with chopped cucumber pieces on top. Serves 6.
Marinate all ingredients for 1 hour or more. At serving time, place half the mixture into blender. Blend until smooth. Combine back into the ...
Place all the ... dissolved add to soup about 10 minutes ... refrigerate. When serving a dollop of yogurt of sour cream can be added on top. Serves 8-10.
In saucepan mix together the arrowroot and lemon juice until smooth. Stir in water, barley malt, cloves and cinnamon stick. Stirring constantly, ...
In a large bowl, stir yogurt until creamy. Blend in water, salt, dill weed, garlic powder and white pepper. Add remaining ingredients. Mix well. ...
Mix all ingredients and refrigerate. Serve cold with sprig of cilantro or 1/2 slice of lemon. Good with warm roll.
In a large saucepan, place all the squash. Add the onion, garlic, broth, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 20 to 25 ...
Simmer tomatoes and ... sliced mushrooms. Season with garden seasoning, salt, and pepper. Add just enough rice to thicken soup. Simmer until rice is done.
Mix well, no cooking. Chill and garnish with croutons. Makes 4 one-cup servings.
Result Page: 1
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