SOUP RECIPE - 545
CREAMY
ZUCCHINI
SOUP
2 c. condensed chicken broth
2 med. zucchini, sliced
1/2 c. chopped green pepper
1/4 c. chopped onion
1 tsp. dill weed
Salt and pepper
1 c. sour cream or plain yogurt
Snipped parsley
In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover
and simmer about 20 minutes.
Add dill, salt and pepper to taste.
Puree in food processor or blender.
Stir in sour cream.
Garnish with parsley.
SOUP RECIPE - 546
DIET
SOUP
6 c. water
2 beef bouillon cubes
2 c. tomatoes
1 tsp. sugar
1/2 c. chopped onion
2 c. chopped celery
2 c. diced carrots
2 c. shredded cabbage
Salt and pepper
Cook all together.
SOUP RECIPE - 547
FISH
AND
CHEESE
CHOWDER
1 lb. fish
2 tbsp. butter
6 tbsp. chopped onion
1 c. diced carrots
6 tbsp. chopped celery
1/2 c. flour
1/2 tsp. salt
Dash of paprika
2 (10 oz.) cans chicken broth, undiluted
3 c. milk
1 c. grated processed cheese
Cut fish in 1 inch cubes.
Melt butter in large saucepan; add onion, carrots and celery.
Cook until onion is transparent.
Blend flour, salt and paprika. Cook 1 minute, stirring constantly.
Gradually add chicken broth and milk.
Cook, stirring constantly until thickened.
Add fish, simmer until fish flakes easily (5 minutes for fresh, 10 minutes for frozen).
Add cheese; stir until melted.
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