Avocado Soup with Bacon - Serves 6
Recipe By: Nina Graybill & Maxine Rapoport
Published in: Cold Soups
Publish Date: 1988
Ingredients
3 cups nonfat chicken broth -- chilled
2 7 ounce avocado dip -- frozen
1/2 cup water
2 tablespoons lemon juice -- fresh
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1 cup sour king -- or sour cream
bacon bits and chopped red pepper -- for garnish
Instructions
Add half of all ingredients, except bacon and sweet red bell pepper,
to processor or blender and blend until smooth. Pour into container
and repeat with remaining ingredients. Refrigerate for at least 2
hours or until well chilled.
Recipe Notes
NOTES : I like to use this as the base soup because of the light green
color. Looks very good with a ladle of Rosey Cucumber Soup. Nice
contrast. Looks like Spring.
_____
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terryand
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl
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