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April 2019

Easy Soup Recipes

Regional Cuisine Recipes

Indian Chicken Curry CocaCola

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Chilled Cream Of Vegetable Soup Recipe

Chilled Cream Of Vegetable Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chilled Cream Of Vegetable Soup recipe  PDF


1 c Chopped celery leaves
1 md Carrot diced
1 sm Green bell pepper diced
1 c Chopped spinach leaves
1/2 c Chopped parsley
1 lg Onion chopped
4 c Chicken broth
3 Parsley sprigs
1 Bay leaf
1/2 ts Dried thyme
2 Whole cloves
1 Garlic clove
1/4 c Rice
Salt, pepper 2 Egg yolks
2 c Half and half
Sour cream Parsley minced Chives minced 2 md Tomatoes peeled and amp chopped
Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mi ture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mi ture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato. (C) 1992 The Los Angeles Times

Chilled Cream Of Vegetable Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
245 people have voted
Last Reviewed on 2019-04-23



Tuesday, Apr 23 2019 Download & Print Chilled Cream Of Vegetable Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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Nancy Speicher DP 20A 2 tb Butter or margarine 2 tb water 1 ts Vanilla e tract 2 c Confectioners' sugar sifted 1/2 c Instant nonfat dry milk 2 Cans(3 1/2 oz size) flaked coconut (2 2/3 cups) 4 Squares semisweet chocolate 1 tb Shortening 1. Melt butter in saucepan. Add water and vanilla. 2. Combine confectioners' sugar and dry milk. Stir into butter mi ture, 1/2 cup at a time, mi ing well after each addition. Blend in coconut. 3. For each candy, shape about 1 tbsp mi ture into a roll 2 long curve to make a crescent. Refrigerate until firm 15 minutes....

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