|Tomato Cream Soup
Submitted by: Lady
3 tabespoons butter
1 lb tomatoes, peeled and roughly chopped
3 large potatoes, peeled and sliced
1 teaspoon sugar
2 1/2 cups water
1/2 cup sour cream
chopped fresh parsley and croutons, to serve
Finely slice only the
white part of the leek. Melt butter, add leek and gently fry for
1 minute. Remove from heat and add chopped tomatoes. Return to
heat, stirring until tomatoes soften. Add potatoes, sugar and
water and bring to a boil. Lower heat and simmer for 30 minutes.
Blend until smooth. Stir in cream and carefully reheat. Do not
allow soup to boil as the cream will curdle. Serve with a
sprinkle of parsley and some croutons. Makes 4 servings.
|Chicken Noodle Corn Soup
Submitted by: Lady
cans chicken noodle soup, diluted as directed on can
1 can creamed corn
3 hard cooked eggs, if desired
|Heat diluted soup and corn.
Add sliced eggs. Serve.
|Avocado and Cilantro Soup
Submitted by: BettyG
4 avocados, peeled, pitted
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco)
1 tablespoon fresh lime
juice, or to taste
1 tablespoon Tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons Sour cream
In a large food processor,
combine the avocado, shallot, chicken broth, tomato paste, hot
pepper sauce, lime juice and Tequila. Reserve a little bit of
cilantro for garnish, then put the rest into the processor.
Process until smooth. Season with salt and pepper. Transfer to a
large bowl, cover and refrigerate for at least 2 hours before
serving. To serve, divide the soup between four chilled bowls.
Top with a dollop of Sour cream and a sprig of cilantro. Serves
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
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