SOUP RECIPE - 695
STRAWBERRY
AND
PEACH
SOUP
4 c. sliced strawberries
1/2 c. sugar
Pinch of salt
2 tbsp. lemon juice
1/2 c. yogurt plain
1/2 c. heavy cream
1 1/2 c. weak tea or water
1/2 c. white wine
Puree' strawberries until smooth.
Add remaining ingredients and chill. Garnish with whole berries.
Wonderful and cool on a summers day.
SOUP RECIPE - 696
TIN
CUP
CREAMY
CHEESE
SOUP
2 c. thinly sliced onions
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. Beau Monde
2 c. milk
6 slices Swiss cheese
6 slices French bread
2 c. soup stock, or French Onion soup
Grated Monterey Jack cheese
Saute onions in butter until transparent.
Blend in flour and seasonings.
Stir until bubbly; remove from heat.
Gradually stir in milk and soup stock.
Bring
to boil stirring constantly.
When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese.
Broil one minute until cheese melts.
This recipe comes from the general store and cafe atop of Tin
Cup Pass, Colorado.
SOUP RECIPE - 697
ASPARAGUS
CHEESE
SOUP
1/4 c. butter
1/4 c. flour
1 tbsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
6 c. milk
2 (10 oz.) pkgs. frozen asparagus,
cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Melt butter; blend in flour and seasonings.
Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened.
Add asparagus and
cooking water; heat to simmering.
Remove from heat and stir in cheese until melted.
Garnish with paprika, if desired.
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