Soups

Will be working on this for a bit as well…more pics and recipes to come soon!

Creamy Tomato Bisque – 1 can of tomato soup (Heinz), 1 sm can of chopped stewed tomatoes , 1 cup cream, 1 tsp butter, 1 tsp salt, sugar, basil, thyme, pepper, 1 heap tbsp garlic cheese (Boursin), 4 chopped green onions. Add butter to a pot, simmer onions add cream and spices, stir in tomatoes and soup. Simmer.

Cream of Potato & Leek

Baked French Onion with Merlot

Cream of Roasted Roots

 

My Mulligatawny

Spare Rib Soup

 

Split Pea & Ham

Turkey Rice

The Irish Lunch – Cream of Scalloped Potato Soup with a Corned Beef on Canadian Rye.

Borscht

Cream of Asparagus

Beef Noodle Soup

Gazpacho (cold summer soup) – Ingredients: 6 large ripe tomatoes – peeled and chopped (dunking the tomato in boiling water and then directly submerge it in cold water makes it easy to peel.) 1 finely chopped sweet onion, 1 cucumber, peeled, seeded & chopped, 2 stalks of celery, chopped, 3 tbsp of chopped parsley, 1 clove of minced garlic, 1 green bell pepper, chopped, ¼ cup of rice vinegar, ¼ cup of olive oil, 2 tbsp freshly squeezed lemon juice, 5-10 dashes of franks red hot or tobasco sauce (depending on how hot you like it), 2 tsp of sugar, salt & pepper to taste, 5 dashes of Worcestershire sauce, 4 cups of tomato juice or clamato. *If too runny and you like it thicker add a couple of tbsp of tomato paste.* If you want the final outcome to be as shown in the picture, use a food processor. Some like it blended smooth to drink it and others like it on the chunky side….your preference. Place in a non-metal container in the fridge overnight to the flavors can fuse together. It’s best to make this dish in August or September when you can collect the freshest ingredients possible right from the garden. Serves 8

 

 

 

 

 

 

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