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Results 91 - 100 of 141 for pureed vegetable soup
91. UKRANIAN BORSCHT
Cook shredded vegetables in a saucepan until tender, ... stir in the remaining ingredients and heat through. Season to taste with salt and pepper.
Heat oil in a large skillet over medium heat. Add onions and cumin and cook until translucent. Add shrimps and chicken broth and bring it ...
Bring broth, onion, broccoli, cauliflower, ... set aside. Cook soup 10 minutes longer. Chop cheese ... small amount of vegetable broth. Puree until very smooth. ... it's hot!) Return pureed soup to pan with reserved ... Add salt and pepper.
Fry bacon until crisp. Remove ... let simmer until vegetables are soft. Add spinach and ... hot with crumbled bacon or garlic flavored croutons.
Simmer the vegetables, covered in the chicken ... drop in cold water with lemon juice or vinegar to prevent it from turning brown. Serves 6 to 8.
In a large saucepan, cook ... and reheat the soup over moderately low heat until ... with some of the fried ginger root. Makes 6 cups, serving 4.
Serves 4. In a food ... solids from the soup. Transfer them to a ... ham to the soup and return it to a boil over medium-high heat. Serve hot.
Sauté the onions and garlic ... when pureeing hot soup. Season with salt and ... additional chopped fresh basil or parsley leaves. Serves 6.
Since sand and dirt collect ... with sprinkling of chopped chives, if desired. This soup keeps 2 to 3 days in refrigerator. Makes 6 to 8 servings.
100. CELERY BARLEY SOUP
In a large saucepan, bring ... blender, puree the soup in two batches. Return the ... salt. Makes about 1 quart. Serve hot. Pass the pepper mill.
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