|by Johnny Acton|
The authors of this book founded SOUP Works in London in 1998 with a view to capturing a niche market for take-away soups.
Results 1 - 10 of 47 for tomato bisque soup
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In medium pan, ... Melt butter in large pan and whisk in flour; add milk. Simmer until hot and thick. Add hot tomato mixture to hot milk mixture. Serve hot.
Prepare onion and ... soft. Stir in Tomato Bisque Soup, milk and ... to serving temperature. Serve with Saltines or toasted sour dough bread and butter.
Bring crushed tomatoes and butter to a boil. Add baking powder and stir. Reduce heat and add milk. Heat through and serve.
Blend sherry, milk, and cream into soups in saucepan. Add ... heat gently, stirring often, until hot. Do not boil. Very good for lunch with green salad.
In large saucepan, combine all ingredients except lobster meat and sherry with rotary beater; heat through. Stir in lobster meat and sherry; heat. ...
Cook shrimp first. Drain. Then mix with other ingredients.
Serve with green salad and hard rolls. Serves 4-6. Mix all ingredients and heat; don't boil. Add sherry before serving in large bowls.
Saute onion in butter in large saucepan. Add soups, sherry, milk and simmer. Garnish with parsley or cheese if desired.
Combine all ingredients except shrimp in medium sauce pan. Cook on medium heat until near low boil. Add shrimp and reduce temperature to low. Serve ...
Combine three soups. Mix sherry ... until almost boiling, stirring often. Add crab meat, mix well and serve. Really good, especially before beef fondue.
Result Page: 1
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