food preparation, kitchen organization,
covers, handy helpers, and decorations.
you'll find on this page:
Artichoke & White Bean Soup
Cold Cucumber Soup
& White Bean Soup (from the kitchen of Susan Englund)
ounce artichoke hearts, canned, drained
- 15 ounce
cannellini beans, canned, drained
- 1 clove
- 1 teaspoon
- 14 1/2
ounce chopped fresh basil for garnish
food processor, puree cannellini beans and artichoke hearts.
Heat the oil over medium heat in a saucepan. Add the garlic
and saute until golden. (Do not brown!) Add the artichoke/bean
puree and the broth and heat through. Season with salt and pepper.
Garnish with fresh basil.
- 4 cups
- 1- 1/2
cup fresh mint leaves
- 1 clove
- 2 -
Ice cubes , plus sprigs for garnish
- 1 T.
red wine vinegar
and pepper to taste
crush garlic. Peel and seed all but 1/4 of one cucumber. Chop
and place in a blender.Add 1-1/2 cups of buttermilk, mint, ice
cubes and vinegar and blend until smooth. Season with salt and
pepper. Garnish each bowl with cucumber slice and a sprig of
- 2 cloves
fresh garlic, crushed
- 2 lbs.
tomatoes, peeled and chopped
- 1 cucumber,
medium, pared and cut into chunks
- 1 large
green pepper, seeded and shopped
c. red wine vinegar
- 2 cups
- 1 c.
c. olive or vegetable oil
tsp. ground black pepper
garlic, tomatoes, cucumbers, green pepper and vinegar in blender
and mix until almost smooth. Add tomato juice, water, oil, salt
and pepper and chill well. Garnish with lemon slices and serve.