Soups are great first course because they can be totally done in advance, allowing you to concentrate the last-minute preparations for other parts of the meal.
Some of the soups are thick and have a creamy texture from the pureeing of vegetables, while others are made with cream itself. When making cream soups in a low cooker, the cream is added just before the cooking time is over because cream does not fare well with m,any hours of cooking.
Recipe Collections
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| Chilled Garlicky Cream of Tomato Soup |
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| Classic French Onion Soup |
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| Curried Parsnip Soup |
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| Potage Saint - Germain |
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| Asian Acorn Squash Bisque |
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