Recipes published in ‘Risotto’

Cantaloupe Soup

Recipe

7 Jun

CANTALOUPE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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4 Ripe small cantaloupes *
6 oz Orange juice concentrate
1 c Honey **
1/2 t Cinnamon (more to taste)
1 c Whipping cream
1/2 c Calvados
Mint sprigs (garnish)

*Note: Cantaloupes should be peeled, seeded, and cut into 1-inch chunks.
** Amount of honey may be decreased if cantaloupes are very sweet.
Puree cantaloupe in blender or processor until smooth. Stir in remaining
ingredients except mint and mix well. Chill thoroughly. Serve in chilled
stemmed glasses or glass bowls and garnish with mint sprigs.
Makes 8 to 10 servings.

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Filed under: Italian, Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Christmas, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Mushroom, Rice, Risotto

White Gazpacho

Recipe

9 Sep

Title: White Gazpacho
Categories: Appetizers, Soups/stews
Yield: 6 servings

4 ts Instant Chicken Bouillion OR 16 oz (1 pk) Sour Creem
4 ea Cubes Chicken Bouillion 2 tb Lemon Juice
2 c Boiling Water 1/4 ts Garlic Powder
3 ea Med Cucumbers 1/4 ts Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.
In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.
SUGGESTED CONDIMENTS:
Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

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Filed under: Pasta, Risotto

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Cantaloupe Soup

White Gazpacho

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