INGREDIENTS:
4 large cucumbers
2 tablespoons (30 ml) butter or margarine
2 tablespoons (30 ml) all-purpose flour
1/4 cup (60 ml) finely chopped fresh parsley
1/4 cup (60 ml) finely chopped celery leaves
1 envelope Lipton Recipe Secrets Golden Onion Soup Mix
2 cups (500 ml) water
2 cups (500 ml) light cream or half-and-half cucumber slices, celery leaves and lemon peel for garnish
PROCEDURES:
1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875 ml). Set aside.
2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley and chopped celery leaves, Reduce heat to low. Cook and stir until cucumbers are tender when pierced with fork, about 8 minutes.
4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. removed from heat. Let stand at room temperature until cool.
5. Process soup in small batches in blender or food processor until smooth.
6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish, if desired.
~ Makes about 6 first-course servings
Golden Tomato Soup
INGREDIENTS:
8 medium tomatoes
4 teaspoon (20 ml) reduced calories margarine
1 cup (250 ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125 ml) chopped carrots
1/4 cup (60 ml) chopped celery
6 cups (1.51) chicken broth
1/4 cup (60 ml) uncooked rice
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon (2 ml) dried thyme leaves, crushed
1/4 to 1/2 teaspoon (1-2 ml) black pepper
5 drops hot pepper sauce
Fresh thyme spring for garnish
PROCEDURES:
1. To easily remove tomato peels, cut a skin-deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 seconds. (Add about 30 seconds if tomato is not fully ripened.) Removed with slotted spoon; plunge immediately into bowl of cold water for another 10 seconds. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to stew before their skins can be removed.)
2. Removed tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down, and squeeze to remove seeds. Chop tomatoes. Set aside.
3. Melt margarine in large Dutch oven over medium-high heat. Add onion and garlic; cook and stir 1 to 2 minutes until onions is tender. Add carrots and celery; cook and stir 7 to 9 minutes until tender.
4. Stir in tomatoes, broth, rice, tomato paste, Worcestershrine sauce, dried thyme, black pepper and ht pepper sauce. Bring to a boil. reduce heat to low. Cook about 30 minutes, stirring frequently.
5. Removed from heat. Let stand at room temperature to cool 10 minutes. Process soup in small batches in food processor or blender until smooth.
6. Return soup to Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low. SImmer 3 to 5 minutes until heated through. Garnish, if desired.
~ Makes 8 first-course servings
8 medium tomatoes
4 teaspoon (20 ml) reduced calories margarine
1 cup (250 ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125 ml) chopped carrots
1/4 cup (60 ml) chopped celery
6 cups (1.51) chicken broth
1/4 cup (60 ml) uncooked rice
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon (2 ml) dried thyme leaves, crushed
1/4 to 1/2 teaspoon (1-2 ml) black pepper
5 drops hot pepper sauce
Fresh thyme spring for garnish
PROCEDURES:
1. To easily remove tomato peels, cut a skin-deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 seconds. (Add about 30 seconds if tomato is not fully ripened.) Removed with slotted spoon; plunge immediately into bowl of cold water for another 10 seconds. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to stew before their skins can be removed.)
2. Removed tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down, and squeeze to remove seeds. Chop tomatoes. Set aside.
3. Melt margarine in large Dutch oven over medium-high heat. Add onion and garlic; cook and stir 1 to 2 minutes until onions is tender. Add carrots and celery; cook and stir 7 to 9 minutes until tender.
4. Stir in tomatoes, broth, rice, tomato paste, Worcestershrine sauce, dried thyme, black pepper and ht pepper sauce. Bring to a boil. reduce heat to low. Cook about 30 minutes, stirring frequently.
5. Removed from heat. Let stand at room temperature to cool 10 minutes. Process soup in small batches in food processor or blender until smooth.
6. Return soup to Dutch oven. Bring to a boil over medium-high heat. Reduce heat to low. SImmer 3 to 5 minutes until heated through. Garnish, if desired.
~ Makes 8 first-course servings
Subscribe to:
Posts (Atom)