| 117 | 118 | 119 | 120 | 121 |
| 1 | 50 | 99 | 149 | 198 |
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COLLECTION: Diverse Soups
until light brown. Add the litre of stock. Let cook 10 minutes, but
not boil. Pour in the dish, add the Swiss cheese. Let gratiner for
five minutes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mje@pookie.pass.wayne.edu (Michael "Mike" J. Edelman)
FRUIT SOUP
==========
Puree in a food processor or blender:
3
1
1
cups fruit juice (orange, pineapple, apple, your choice)
bannanna
/2 tsp dried mint (or fresh equiv)
juice of 1 lemon
1
chopped peeled peach
about a cup of cantaloupe
2
1
tsp honey, or to taste
cup sour cream, yogurt (her choice) or buttermilk
optional: cinnamon, allspice, more fruit - strawberries are a great
addition.
Try it as the first course in a summer meal.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kc@saki.com.au (Karen Chisholm)
GARLIC SOUP
===========
Ingredients:
-
1
6
1
3
1
1
1
2
1
-----------
/4 cup
olive oil
cloves crushed garlic (or more to taste)
-1/2 cups fresh white breadcrumbs
medium ripe tomatoes - peeled and chopped
tsp
/2 tsp
litre
ground sweet paprika
chilli powder
water
eggs, lightly beaten
chopped fresh parsley
/4 cup
Instructions:
-------------
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (5 of 25) [12/17/1999 12:03:41 PM]
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