| 118 | 119 | 120 | 121 | 122 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Diverse Soups
1. Heat oil in large pan; add garlic. Cook over gentle heat 1-2 mins
until soft but not brown. Add breadcrumbs and cook over medium heat 3
mins or until they turn a light golden brown.
2. Add tomatoes, paprika, chilli powder and water. Bring to the boil;
simmer, covered, 30 mins.
3. Add eggs in a thin stream to simmering soup. Cook over low heat 2
mins longer.
4
. Pour into serving bowl, sprinkle over parsley and serve.
Note: Serve hot and heavily seasoned.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%
From: sehender@reed.edu (Sarah E. Henderson)
GOLDEN SUMMER SOUP
==================
Ingredients:
-
1
2
2
1
3
1
1
-----------
large onion, chopped
oil
Roma tomatoes, chopped
tblsp
-3
1/2 lbs yellow crookneck squash, chopped
cups
cup
chicken broth
butter milk
/4 cup
fresh basil, minced
Instructions:
------------
-
In large pan, saute onion in oil over medium heat until golden (10 mi.)
Add tomatoes and stir until soft(5 min.) Add squash and broth to pan.
Bring to boil on high heat. Cover and simmer until squash is tender
(15-20 min.)
Puree mixture with buttermilk in blender or food processor until smooth.
Stir in basil. Serve warm or cold, garnished with some basil and thin,
round slices of Roma tomato floated on top.
This is a beautiful and delicious soup.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gregor@abulafia.oche.de (Gregor Bautz)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (6 of 25) [12/17/1999 12:03:41 PM]
Page
Quick Jump
|