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Results 61 - 70 of 85 for summer soups
61. SPLIT PEA SOUP
Heat butter and oil together ... cover, and simmer for 1 1/2 hours. Stir in parsley and adjust seasonings before serving. This soup freezes well.
62. MINESTRONE SOUP
1. Heat in large pot the tomato juice, water and beans. 2. Heat oil in large skillet, add vegetables to skillet and saute. 3. Pour ...
63. TOMATO HERB SOUP
If using dried use 1 ... if making hot soup). If making cold soup, ... ingredients about 40 minutes. Serve garnished with lemon slice and fresh parsley.
64. GREEN BEAN SOUP
Place ham bone in soup kettle with water to cover. ... spice ball. Just before serving, blend in cream, butter and salt. Makes 8 to 10 servings.
In large heavy soup kettle, place washed peas in ... frequently. Reduce heat to low and simmer until peas are soft and mushy. Add water as needed.
66. SPLIT PEA SOUP
Heat butter and oil together in a large soup kettle. Add the carrots, celery, ... leftover in an airtight container to be used for another meal.
Simmer together for several days.
In 5 quart Dutch oven, ... Bring to boiling, simmer covered, 10 minutes or until vegetables are tender. Remove chicken; julienne. Stir into soup.
In 3 quart saucepan over medium heat, saute onion and garlic in butter, until golden brown. Add flour. Cook and stir for 1 minute. Add ...
70. SQUASH SOUP
In a large saucepan, saute onions in butter. Add squash and broth. Cook over medium-low heat until squash is tender. Stir in sugar. ...
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