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Full Online Book HomeLearning KitchenSoups - Cold Buttermilk Soup
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Soups - Cold Buttermilk Soup Post by :mrschico Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1134

Click below to download : Soups - Cold Buttermilk Soup (Format : PDF)

Soups - Cold Buttermilk Soup

1 egg
1/2 cup sugar
2 tsp. lemon juice
4 cups (1 quart/litre) buttermilk

In a medium bowl, blend egg, sugar and lemon juice with a whisk until smooth. Add buttermilk. Stir until well combined. Keep chilled until ready to serve.

1/4 cup margarine
2 Tbsp. sugar
2 Tbsp. ground almonds
2 cups oats

In a large, deep fry pan, melt margarine. Stir in oats to coat. Add sugar and ground almonds. Stir mixture slowly and constantly until oats are lightly browned.

Remove from heat immediately and turn out onto a dinner plate to cool. Once cooled, break up lumps.

Serve up in soup bowls and sprinkle with topping.
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Soups - Carrot Soup Soups - Carrot Soup

Soups - Carrot Soup
8 oz. butter 8 cups sliced carrots 1 cup chopped onion 6 cups chicken stock 1 cup milk 1/2 cup dry vermouth salt and pepper to taste pinch of mace finely chopped fresh parsley for garnish Melt butter in a saucepan and saute carrots over low heat for 5 minutes. Add onion and saute for 3 minutes more.Stir in stock and milk and simmer for 35 to 40 minutes. Add vermouth and seasonings and puree entire mixture in blender or food processor. Return to the saucepan and reheat slowly before serving. Garnish with parsley.

Soups - Buttermilk Zucchini Soup Soups - Buttermilk Zucchini Soup

Soups - Buttermilk Zucchini Soup
2 Tbs. butter or margarine 2 lbs. zucchini, ends trimmed but not pealed, chopped 1 cup of thinly sliced scallions 1 Tbs. ground cumin 1 Tbs. curry powder 2 cups water (or chicken broth) 3 cups buttermilk salt, if desired, to taste freshely ground pepper, to taste Melt the butter or margarine in a large, heavy saucepan. Add the zucchini and scallions, cover the pan tightly,andcook the vegetables over moderate heat for about 10 minutes or until zucchini is soft. Stir in the cumin and curry, and cook the mixture, stiring, for about 2 minutes. Add the water (or broth),