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September 2018

Easy Soup Recipes

Cheese Cake Recipes

Cold Chocolate Cheese Cake

Cold Chocolate Cheese Cake Recipe
Filling: 200 gr Bittersweet Chocolate 3 Eggs 8 Tbls Icing Sugar 250 ml cream 1 tsp Vanilla ...

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Chilled Puree Of Beet and Watermelon Recipe

Chilled Puree Of Beet and Watermelon 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 Puree Of Beet and Watermelon recipe  PDF


1 tb Vegetable oil
1 md Onion peeled and sliced
1/2 lb Beets peeled, roughly diced
4 c Chicken stock
OR Low sodium chicken broth 1 ts Salt
2 1/2 c Diced seeded watermelon
(rind removed) HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. When the soup is finished cooking, strain and reserve the liquid. Transfer the beets to a blender or food processor and add the watermelon. Puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill the soup well, about 4 hours before serving.

Chilled Puree Of Beet and Watermelon 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: 4.0 Rating 4.0
514 people have voted
Last Reviewed on 2018-09-19



Wednesday, Sep 19 2018 Download & Print Chilled Puree Of Beet and Watermelon recipe  PDF   Easy Soup recipes RSS   Thumsb up

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10 oz Cheddar Sharp, Grated 1/4 c Butter 2 c Milk 1 ts Sugar 4 ea Egg Yolks Lg 1/2 ts Salt 1 c Corn Meal Yellow 4 ea Egg Whites Lg Thoroughly grease a 1 1/2 quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mi ture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg ...

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