Food Fun and Facts     Tomato Bisque Soup Recipe     Recipe for Butternut Squash Soup



Recipe for Tomato Bisque Soup

   Ingredients:
Fresh or canned tomatoes (Stewed tomatoes work well)
1 tablespoon butter  (unsalted)
salt and pepper, to taste
pinch baking soda
1 quart milk, boiling  (whole milk)
2 tablespoons cornstarch or arrowroot powder

Cook the tomatoes until done.  Strain through a colander.  Place back in pan and add butter, salt and pepper.  Put in a pinch of  baking soda.  Add the cornstarch to the boiling milk and mix. Gradually add the milk to the tomatoes.  Stir constantly, until  thickened and serve with saltine crackers.


Easy Recipes
Soup Recipes
Tomato Recipes
Cooking Tips
Household Hints
 
Web www.foodfunandfacts.com

Back to Home Page | Email Me! | Copyright 1999-2010 |
Privacy Policy | Ask a Question


Pacific Natural Foods  Organic Creamy Butternut Squash!
Get 12  16 ounce Cartons for only $27.76 at Amazon.com
Made with Soymilk and has all natural ingredients.
Has a nutty tastes with hints of nutmeg, ginger and cinnamon.
Best of all, only has 1 point on Weight Watchers Diet!
This Butternut Squash has a mild and creamy taste-great for those who do not like their food highly seasoned.
Order Today!  Click Here for more Information



 


Recipe for Butternut Squash Soup with Sage

Ingredients

  • 1 tablespoon vegetable oil
  • 1 butternut squash (about 2- to 2 1/2-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
  • 2 medium Granny Smith apples, cored and sliced (about 2 cups)
  • 1 large onion, chopped (about 1 cup)
  • 1 teaspoon ground coriander
  • 3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  • Pepperidge Farm® Golden Butter Distinctive Crackers (optional)

Preparation

  1. Heat the oil in a 6-quart saucepot over medium heat. Add the squash, apples and onion and cook until they're almost tender. Stir in the coriander. Cook and stir for 2 minutes.
  2. Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.

  4. Place half of the squash mixture, with a slotted spoon, into a blender or food processor, reserving the cooking liquid. Cover and blend until the mixture is smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining squash mixture. Pour the reserved cooking liquid into a liquid cup measure. Return all of the puréed mixture to the saucepot. Add the reserved additional cooking liquid until soup is the desired consistency. Serve the soup with the crackers, if desired.

Serves
Makes 4 servings (2 cups each)


Family Features) - No matter what time of year, selecting in-season produce and natural ingredients helps ensure that meals taste their best. In the cooler months, try using vegetables like carrots, pumpkin and butternut squash to provide the perfect flavor for seasonal favorites like stews and soups.

To create a great-tasting homemade soup, start with broth, which provides a flavorful foundation for any recipe. For the most delicious flavor, select a broth with high-quality ingredients like 100% natural Swanson chicken broth.  It's a blend of chicken stock that has been perfectly simmered with delicious garden vegetables and sun-drenched herbs, making it ideal for soup as well as a variety of other dishes.

Next, hit the produce department to pick up some in-season vegetables. Many grocers offer pre-washed and pre-cut produce, which in addition to being at the peak of flavor, can help save time in the kitchen.

Butternut Squash Soup with Sage is simple to prepare and takes advantage of fresh, natural ingredients. A savory base of chicken broth combines with butternut squash, Granny Smith apples and ground coriander, to create a silky smooth soup that can be served as a hearty starter or light meal. Visit www.SwansonBroth.com and www.CampbellsKitchen.com for more recipes.

Notes, Tips & Suggestions
Tip: For a special garnish, fry 12 fresh sage leaves in 1 tablespoon of butter in an 8-inch skillet over medium heat until they're crisp. Remove the leaves from the skillet and drain them on paper towels. Drizzle each serving of soup with some sage butter and top with 3 fried sage leaves.

Preparation Time:
20 minutes

Cooking Time:
25 minutes

SOURCE:
Swanson Broth





Shop Country Cured Hams Today!
Order Your Easter Ham Now!