|Discover The Pulse Potential|
|by Margo Embury|
Pulses provide a nutritional powerhouse and health-conscious consumers are realizing their advantages in low-fat, diabetic, gluten-free and vegeta...
91 - 100 of 196 for cream of vegetable soup
Cook vegetables in water until ... (crushed) and milk. Stir until smooth. Stir in vegetables and liquid. Add ham, pepper, Accent and salt. Stir and let thicken.
Peel and quarter tomatoes; remove and discard seeds. Melt butter in a large saucepan. Add shallots, saute until transparent. Add stock and tomato ...
Melt the butter ... processor. Return the soup to the rinsed-out ... necessary. Stir in cream before serving; do ... chopped chives or parsley. Serves 4.
Simmer onion in ... minutes. Blend some of the soup with the egg ... minute. Serve with parsley and croutons. (I use half light cream and half low fat milk.)
To make roux, ... serving). Using 1/2 of broccoli, blend cooked ... herb salt and vegetable cubes. Chop remainder ... and add to soup. Can add ... 6 to 8 servings.
Melt butter, blend ... few minutes. Add vegetable stock and milk ... thickened. Use basic cream soup recipe, adding cooked ... florets to add when done.
Place turkey bones ... quarts). Coarsely chop vegetables and add to ... heartiness add frozen vegetables, rice, noodles, etc. Soup may be frozen for storage.
Combine cauliflower, onion, ... tender. Spoon half of cauliflower mixture into ... over low heat until thoroughly heated, stirring often. Yield: 6 cups.
Melt butter. Add ... Add milk and vegetable water and cook ... sauce and mushroom soup. Heat and ... put through a blender if finer broccoli is preferred.
In medium size saucepan over medium heat, saute onions in oil until wilted. Add broth; bring to full rolling boil. Remove from heat; whisk in potato ...
top of page