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Full Online Book HomeLearning KitchenSoups - Cream Of Red Pepper Soup
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Soups - Cream Of Red Pepper Soup Post by :aascott4 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :787

Click below to download : Soups - Cream Of Red Pepper Soup (Format : PDF)

Soups - Cream Of Red Pepper Soup

2 Tbl. olive oil
1 medium red bell, seeded and chopped
1/2 cup chopped onions
1/4 cup diced celery
1/2 cup diced potatoes
1/2 tsp. whole rosemary
1/2 tsp. whole fennel
1/2 tsp. Hungarian paprika
1/2 tsp. salt
scant 1/8 tsp. white pepper
1/2 cup soymilk
1/2 cup water
2 Tbl. white miso
1/2 cup finely chopped carrots
2 tsp. chopped fresh parsley for garnish

Heat oil in medium saucepan. Saute all vegetables along with seasoning on med heat for about 5 minutes. Add soymilk and water. Simmer, covered, approx. 20 minutes. Add miso directly into soup.

Puree soup in blender until smooth. Pour back into saucepan and cook on med. for additional 5 minutes. Serve hot garnished.
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Soups - Cream Of Spinach Soup Soups - Cream Of Spinach Soup

Soups - Cream Of Spinach Soup
2 cups cooked , chopped spinach 1 sliced medium-sized white onion 1 cup chicken stock 6 tablespoons butter 3 tablespoons flour 3 cups milk 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup whipped heavy cream chopped parsley Heat the spinach, onion and stock together. Drain through collander. Prepare sauce by mixing butter, flour and milk. Heat slowly until butter melts. Season sauce with salt and pepper. Combine mixtures. Reheat.

Soups - Vegetable -  Cream Of Cilantro Soup Soups - Vegetable - Cream Of Cilantro Soup

Soups - Vegetable -  Cream Of Cilantro Soup
1 bunch fresh cilantro 1 (32 oz.) package reduced-sodium fat-free chicken broth, divided 2 tablespoons butter 2 tablespoons all-purpose flour 1 (8 ounce) package fat-free cream cheese 1 (8 ounce) container light sour cream 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin Garnishes: fresh cilantro sprigs, light sour cream Remove stems from cilantro and coarsely chop leaves. Process cilantro and 1 cup chicken broth in a blender of food processor until blended, stopping to scrap down sides. Melt butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining 3