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Full Online Book HomeLearning KitchenSoups - Fruit - Crystal's Honeydew Soup
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Soups - Fruit -  Crystal's Honeydew Soup Post by :ChrisGuru Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2553

Click below to download : Soups - Fruit - Crystal's Honeydew Soup (Format : PDF)

Soups - Fruit - Crystal's Honeydew Soup

1 Large Honeydew Melon
1 (32 oz.) Plain Yogurt
5 oz. Honey
1 Lime (for juice)
11/2 oz. Water
1 tsp. Fresh Mint (chopped)
1/2 tsp. Mexican Vanilla
Touch of Cinnamon

Heat honey and the water with cinnamon until the honey blends and breaks down. Cool mixture.

Seed, remove melon from rind and cube. Puree melon cubes in a blender and pour into a large mixing bowl. Squeeze in juice of one lime. Chop mint and add to melon. Stir in honey/water mixture. Add vanilla. Stir in yogurt slowly and blend with mixer until smooth. Chill about 2 hours and serve cold. Can garnish with fresh mint leaves.
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Soups - Curried Apple Soup Soups - Curried Apple Soup

Soups - Curried Apple Soup
1/4 cup dried sherry or apple juice 1 large onion, chopped 1 tsp. minced garlic 3 large Red Delicious apples, peeled, cored and sliced 3 large Granny Smith apples, peeled, cored and sliced Juice of 1/2 lemon 3/4 tsp. curry powder, or to taste 4 cups defatted chicken stock 1/2 cup nonfat evaporated milk or low-fat buttermilk salt, pepper 2 cups herbed croutons Bring sherry to boil in large Dutch oven set over medium-high heat. Add onions and garlic and cook, stirring frequently, 1 minute. Add apples, lemon juice and curry powder and cook 5 minutes, stirring occasionally.

Soups - Fruit -  Cold Cherry Soup Soups - Fruit - Cold Cherry Soup

Soups - Fruit -  Cold Cherry Soup
2 cans (about 14 oz. each) of sour cherries 2 cinnamon sticks 1/2 cup sugar 1 cup red wine 1 cup cream 2 tablespoon flour Combine the cherries, their juice, the cinnamon, the sugar, and the wine in a saucepan. Heat but do not boil. Mix the flour and milk. Strain into the hot cherries. Cook until thickened. Chill.