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Results 21 - 30 of 85 for summer soups
1. Trim the leeks, leaving 1 inch of green. Cut the leeks in half lengthwise. 2. In a small bowl combine the water and vinegar. Soak the ...
Peel and chop onions. Peel potatoes and carrots and cut into large chunks. Melt butter in saucepan. Add onions and saute until lightly ...
Cut tomatoes into quarters. Remove stem and seeds. Cut onion into quarters. Remove skin and core from pepper. Peel cucumber. Cut in half ...
Wash and chop vegetables. Boil ... with milk, add to soup. Add butter. Bring to a boil. Add salt. Serve with chopped parsley or dill. A lot of it.
In a deep pan place all the ingredients. Blend well. Refrigerate for 1 hour. Serve on chilled dishes with sour cream on top. Serves 4.
Cook potatoes in 2 cups ... milk to the soup, add seasoning, adjust to ... the soup through (don't cook it, just heat it) and serve immediately.
In a large saucepan bring water to a boil. Stir in all of the ingredients. Bring to a second boil then simmer, uncovered, stirring ...
Simmer tomatoes and sliced zucchini ... with garden seasoning, salt, and pepper. Add just enough rice to thicken soup. Simmer until rice is done.
About 30 minutes before serving time, prepare salsa: Combine all ingredients in a non-corrosive bowl, tossing until mixed. Cover and ...
Finely chop or shred carrot, cabbage, squash, celery and parsley into a large kettle, Dutch oven or stock pot. Add bouillon cubes, pepper ...
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