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Results 71 - 80 of 165 for soup heavy cream
Cook the tomatoes, broth and ... Add the heated cream to the tomato mixture very ... curdling). Reheat the soup; serve with garnish of chopped parsley.
In a large (14 inch) ... Add the sour cream and whirl until blended. Transfer ... and add the heavy cream, stirring thoroughly. Taste for ... divide the cold soup among 6 soup bowls and ... Garnish with the chives.
Melt the butter in a ... gradually add the heavy cream. Continue processing until the ... of grated cheese over the top adds a nice taste boost!
In a 3 quart pan ... milk, butter and cream. Stir and heat to ... stirring rapidly. Cook and stir until soup is the consistency of heavy cream.
Melt butter in small saucepan ... are tender. Thicken soup by slowly adding roux, stirring ... consistency. Heat milk, cream, and buttermilk in separate ... butter. Makes 4-6 servings.
Make a roux with the ... taste. Simmer 15 minutes. Just before serving, mix cream and egg yolks well, then stir into soup. Makes 10-12 servings.
In a large pan, cook ... minutes. Add the cream and simmer the soup for an additional 40 minutes. ... soup and sprinkle with parsley. Serves 6.
Saute tomato, onion and celery ... and mix. Add cream and mix. Add seasonings and wine. Add milk until soup consistency. Add salt and pepper ... 30 minutes. Serves 6-8.
Peel and score cucumbers; slice ... fraiche. For chilled soup chill before adding the creme fraiche. Stir heavy cream with one of the other ... "starter" and heavy cream.
Melt butter and stir in ... meat. Cook gently over low heat until milk begins to simmer, not boil. Add cream, bring back to simmer, serve hot.
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