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Results 61 - 70 of 124 for clear soups
Brown meat in heavy saucepan; drain. Add onions. When onions are transparent. Add carrots, celery, potatoes, stewed tomatoes and beef ...
Peel cucumbers, cut 12 to ... SERVE HOT: Bring soup to simmer and beat in ... cucumber slices and dill. May be frozen before adding sour cream.
1. In 6 quart Dutch ... remove chicken from soup. Remove meat from bones, ... leeks; heat thoroughly. Remove bay leaf. Makes 13 cups or 7 servings.
Cook first 4 ingredients until ... food mill. Mix Clear Jel, salt, sugar and pepper ... pressure canner at 10 pounds for 20 minutes or freeze.
Cook until tomatoes are softened. ... to boil. Add Clear Jel to thicken (or alternatively, ... pat of butter to each bowl just before serving.
Heat to boiling first 5 ingredients. Remove from heat and stir in cream. Return to heat and simmer. Optional ingredients: crisp fried ...
In a 3 1/2 quart kettle, combine peas and 1 quart water; bring to a boil. Reduce heat; simmer, covered, for 45 minutes. Add more water, if ...
68. PARSNIP SOUP
In medium saucepan over low heat, stir together onion and curry powder. Add parsnips, celery and broth, quickly bring to a boil. Cover and ...
69. EGG DROP SOUP
Dissolve cornstarch in water in ... thickens and becomes clear. Slowly pour beaten egg into hot soup. Serve topped with chopped scallions or parsley.
70. GAZPACHO SOUP
Put into blender and liquify: For garnish: Serve soup very cold. Pass garnish separately. Serves 6 people (makes about 1 1/2 quarts).
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