Vegetable Bean Soup Ingredients:
1/2 Lb Assorted Beans (Kidney, Pinto, etc)
1 Vidalia Onion – Diced
1/4 Cup Low Fat Yogurt
1/8 Cup Chopped Cilantro
2 Cups Assorted Greens – Chopped
2 Cloves Garlic – Crushed
1 Tablespoons Oil
1 Tablespoons Cider Vinegar
1/2 Teaspoon Salt
1 Cups Diced Or Stewed Tomatoes
Pinch Of Black Pepper
Ingredients for Avocado Tarragon Creamed Soup:
3 quarts milk (your choice whole to fat free)
1/4 cup fresh tarragon leaves, chopped
1 Tbsp salt
12 ripe avocados
1/2 cup fresh lemon juice
1/4 tsp cayenne pepper
sour cream and fresh tarragon leaves for garnish
Avocado Tarragon Creamed Soup Cooking Instructions:
Pour milk into large saucepan and add tarragon and salt; put over medium-low burner and bring just to a simmer – make sure you not boil.
Remove saucepan from heat and let stand at room temperature for 1 hour.
When the 1 hour is almost up, prepare the avocados by peeling and cutting into chunks. Put the avocados and lemon juice into food processor and puree until smooth.
Add the puree to the cooled milk mixture in saucepan, whisking to combine. Stir in cayenne pepper.
Put saucepan in refrigerator and chill for 2 hours so the flavors combine.
Serve chilled. However, you can serve this soup slightly heated. Put saucepan over low heat and reheat very slowly, making sure not to let it come to a boil.
Top off yor avocado tarragon creamed soup with a dollop of sour cream and fresh tarragon on either chilled or hot soup.
Easter Lamp Soup Ingredients:
Karen Mintzias Intestines, heart, lungs, liver of 1 lamb, 1 lamb’s feet, tripe ( optional)
1 Lamb’s head (optional)
Salt 2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs