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Results 1 - 10 of 85 for summer soups
Melt butter in a 3 ... cover and let soup stand until cool enough to ... teaspoons dried basil leaves for the fresh but add to soup with potatoes.
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 ...
Cook squash, chicken bouillon, pepper, salt and minced onion in water for 15 minutes. Blend in blender. Add skim milk and heat. Set off ...
Mix well, no cooking. Chill and garnish with croutons. Makes 4 one-cup servings.
Place all the fruit and ... dissolved add to soup about 10 minutes before the ... dollop of yogurt of sour cream can be added on top. Serves 8-10.
Cook onion and leek in soup pot in 2 tablespoons butter ... Blend in batches. Return to pot; add cream. Do not boil. Serve warm or best, chilled.
Simmer vegetables in broth until tender, about 15 minutes. Puree. Season with freshly ground pepper and a little salt, if needed. Chill. ...
Cut up squash. Cover with water and cook until soft. Puree 1/2 squash in blender. In large pot combine squash, puree, celery, onion, spices ...
Put all ingredients in blender and blend until smooth. Chill. Spoon into soup bowls and garnish with chopped parsley before serving. Serves 3.
Combine ingredients, chill. Adjust amount of V8 to taste.
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