|Big Small Plates|
|by Erasto Jacinto|
Fans of Cindy Pawlcyn's Mustards Grill have been getting full meals out of out of her sampler-size starters for years.
Results 71 - 80 of 95 for strawberry soup
Place all ingredients in a blender. Liquify. Do not strain. Chill. Stir well before serving. Serve in wine glasses. Serves 3 or 4.
Combine and chill overnight. Good for a hot summer night.
Place all ingredients in blender and liquefy. There will be tiny seeds visible but does not need to be strained. Stir well before serving in wine ...
Boil together the water, wine, sugar, lemon juice and cinnamon stick for 10 to 15 minutes. Add crushed berries and cook 10 minutes more. Cool and add ...
Combine 1 cup ... strawberries and banana and whisk until well blended. Fold in rest strawberries. Chill 2 hours, garnish each serving with a strawberry fan.
Puree berries and pour into a pan. Add orange juice. In small bowl, mix tapioca and 1/4 cup berry mixture. Return to pan. Cook until slightly ...
Mix tapioca, salt, ... minutes. Add 1/2 to 1 cup more orange juice, depending on consistency you want. Cut up fruits and add to soup. Chill. Serves 4-6.
Mix sugar, water and tapioca. Cook 5 to 8 minutes until thickened. Cool slightly. Mix all ingredients together and cool.
In saucepan, combine ... minutes, then stir, cover and chill. When soup is slightly thickened, stir in fruit and lemon juice. Serve in cups or dessert bowls.
Mix all ingredients, except berries, very well. Chill. Wash and drain berries. To serve, place berries on bottom of soup bowl. Pour soup on top. Serves 6.
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