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Results 21 - 30 of 115 for plum soup
In hot oil saute minced ... peeled tomatoes (fresh plum or canned plum tomatoes in ... minutes. Add cream and chopped basil. Cook 15 minutes on low.
Cook the tomatoes, broth and ... mixture very slowly off the fire (to prevent curdling). Reheat the soup; serve with garnish of chopped parsley.
In 6 quart saucepot over ... bread is very soft and soup is thickened. Serve accompanied by grated Parmesan, if desired. Makes 8-10 servings.
Chop the bacon and the ... soft. Put the plum tomatoes in a bowl or ... seasoning as necessary. Swirl the heavy cream into the hot soup and serve.
Put the first 6 ingredients in large pot and cover with 4 1/2 cups of water or vegetable stock. Bring to a boil, then add all remaining ...
A light, colorful soup, showcasing an appealing blend ... chives or parsley, if desired. Keep refrigerated 3 or 4 days. Makes 5 to 6 servings.
In 8-quart pot, heat oil ... pepper. Serve with grated cheese. Makes about 15 cups very thick soup; add extra water or broth if you like it thinner.
Combine broth, rutabaga, squash, carrots, sweet potato and potatoes over high heat in large stockpot or 2 saucepans. Bring to boil, then ...
Remove sausage from casing. Crumble ... simmer for about 7 minutes. Rinse and drain beans. Add to soup and simmer until pasta is cooked. Serves 6.
Saute onion, celery and garlic ... Add to boiling soup pot. Cover and simmer for ... to taste. Serve with hot Italian bread for a complete meal.
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