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Category:Soups - Author:N/A- Contributor:
CUCUMBER SOUP
Ingredient:


  • 3 c. chicken broth
  • 1 med. onion sliced
  • 1 tbsp. corn oil
  • 3 med. peeled and diced cucumbers
  • 1 tsp. corn starch
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sweet basil
  • 1/2 tsp. beaumonde
  • 1 tsp. lemon juice
  • 1/4 c. dry vermouth
  • 1 tbsp. sour cream
  • chives to garnish



Direction:

Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club
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Pick of the Week
Title:Italian Cauliflower Salad - Author: - Contributor:
Ingredient:
Serves:6
CarbsPerServing:23g total Effort:Easy
Ingredients:
3 cups cauliflower 2 tablespoons diced green
bell pepper 2 tablespoons diced onion
¼ cup water 3 tablespoons italian salad
dressing1/4 teaspoon salt 1/8 teaspoon oregano – dry
1/8 teaspoon basil – dry 1/8 teaspoon garlic powder


Direction:
How to Prepare:
Combine all ingredients in pan. Cover and cook over medium heat, stirring once in a while till ‘flower is tender crisp, about 10 mins Chill thoroughly.
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