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Soup

What you'll find on this page:
Artichoke & White Bean Soup
Cold Cucumber Soup
Gazpacho

 

Artichoke & White Bean Soup (from the kitchen of Susan Englund)

  • 14 ounce artichoke hearts, canned, drained
  • 15 ounce cannellini beans, canned, drained
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 14 1/2 ounce chopped fresh basil for garnish

Using a 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.

 

Cold Cucumber Soup

  • 4 cups cucumbers
  • 1- 1/2 cup buttermilk
  • 1/4 cup fresh mint leaves
  • 1 clove garlic
  • 2 - Ice cubes , plus sprigs for garnish
  • 1 T. red wine vinegar
  • salt and pepper to taste

Peel and 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 mint.

 

Gazpacho

  • 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
  • 1/4 c. red wine vinegar
  • 2 cups tomato juice
  • 1 c. water
  • 1/4 c. olive or vegetable oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

Combine 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.

 

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