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Soups |
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Smoked Chicken Soup |
V |
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Bruschetta Soup |
V |
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Wild Mushroom Soup |
V |
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Roasted Vegetable Soup |
V |
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Butternut Squash Soup |
V,O |
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Pumpkin Soup |
V,O |
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Chili Corn Soup |
V,O,E,Q |
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Creamy Asparagus Soup |
V,O,E,Q |
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Gazpacho |
V,E,Q |
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Healing Chicken Soup |
E |
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Potato Leek Soup |
Q |
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Spicy Potato Soup |
V,O,Q |
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Thai Chicken Curry Soup |
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Turkey Asparagus Soup |
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Vegetable Minestrone |
V |
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Fresh Pea Soup
I like this a bit rustic, as they say, but you could puree it in a
food processor for a more smooth finish.
4 cups fresh english peas
2 cups vegetable broth
2 tsp fresh mint, minced
1 tbl fresh parsley, minced
1 tbl olive oil
1 large garlic clove, minced
2 scallions, chopped
Sun Dried Tomato oil
Mascarpone cheese
- In a saucepan over medium heat olive oil
- Add garlic and cook 1 minute
- Add vegetable broth and bring to a simmer
- Add peas, mint and parsley
- Cook until peas are soft
- Using a potato masher to mash the peas into the broth
- Add scallions and serve in individual bowsl topped with a
tablespoon of Mascarpone cheese
Questions about this recipe?
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