| 116 | 117 | 118 | 119 | 120 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Diverse Soups
blended. Add salt and pepper to taste when eating - be careful, you can
add salt to this pretty much endlessly.
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From: jagordon@agsm.ucla.edu
CREAM OF VEGETABLE SOUP
=======================
Ingredients:
-
1
2
2
-----------
pound fresh broccoli or green beans or asparagus
cups milk (non-fat, low fat, or half and half, your arteries)
cups water or chicken broth or veggie broth
sour cream or non fat yogurt (optional)
2
tsp dill or thyme or combination
salt and white pepper to taste
Instructions:
-------------
Cook veggies in water or broth til soft, I use pressure cooker. Puree
veggies in blender or food processor. Return puree to large pot, add
herbs and seasonings, bring to low simmer.
Add milk and heat, do not boil. Add dollop of sour cream or yogurt for
extra creaminess.
Serve, garnish with a thin lemon slice and/or sprig of dill.
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From: camille@lola.inria.fr (Camille Benachour)
FRENCH ONION SOUP (LA GRATIN'EE `A L'OIGNON)
============================================
Ingredients:
-
5
2
1
-----------
-6 onions
00 g of grated Emental cheese.
l of vegetable/ meat stock.
Butter
A pan, a dish bearing the oven.
Instructions:
-------------
Preheat the oven at 200C. Slice the onions and fry it in some butter
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (4 of 25) [12/17/1999 12:03:40 PM]
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