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Herb Soup

Recipes »  Soups, Stews and Chili  »  Soups and Stews - Other

Try this Herb Soup recipe, or contribute your own. "Desserts" and "Appetizers" are two of the tags cooks chose for Herb Soup.

Yield: 1 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Soup

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Servings          
Original recipe makes 1 Servings
3 1/2 oz(100g) almonds (blanched
5 1/2 oz(150g) icing sugar
Packet Vanillin Sugar
Flavor
3 1/2 oz(100g) soft butter or
FOR BRUSHING THE ROLL:
Pastry (2)
(diced)
Essence, Bitter almond
FOR BRUSHING PASTRY:
3 Drops oetker baking
2 tb(heaping) sugar
1 Bottle Oetker Rum flavor
A little milk
5 1/2 oz(150g) sultanas (washed and
1 tb(or 2 tb) hot water
1/2 oz(15g) almonds (blanched and
Cottage cheese and oil
And finely chopped)
ICING:
FOR DECORATING:
Well drained)
FILLING:
3 1/2 oz(100g) candied lemon peel
1 tsCinnamon
Cut lengthways into spikes
Margarine
3 ozSpinach, finely chopped
Thawed)
Chopped
1 tbLevel plain flour
3 tbCream
Coriander leaves
6 Black peppercorns, ground
6 Mint leaves
8 ozShelled peas (or frozen peas
3 ozSpring onions, finely
2 ptWater
1 tbFinely chopped fresh
1 tbButter
1 smPiece nutmeg, grated

Herb Soup Preparation

Put all veggies with herbs and water into a pot. Bring to boil, then simmer for about 15 mins until veggies are tender. Transfer to a blender or food processor and blend into a puree. Melt butter and gradually stir in flour. Cook, stirring for 30 secs. Add pureed veg mixture and ground spices and heat for 10 mins. Beat the cream and stir into soup to heat through or swirl into individual servings. Serve very hot. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Calories Per Serving: 386
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Tags

  1. Appetizers
  2. Desserts
  3. Side dishes
  4. Soups
  5. Corn
  6. Cheese
  7. Cottage Cheese
  8. Cream
  9. Butter
  10. Onion
  11. Peas
  12. Spinach
  13. Lemon
  14. Milk
  15. Lunch

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