Sweet Pumpkin Apricot Soup
6-8 cups pumpkin or Banana Squash
1 large carrot, peeled and diced
1-3 tbsp lemon juice
1 large can apricots with juice
2-4 cups orange juice concentrate
3 tbsp maple syrup
2 tbsp pumpkin pie spice
1 tbsp ginger
1 tsp cinnamon
1/4 cup brown sugar
dash salt
Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.
Submitted by Kellie Braun
Egg Drop Soup
In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. (Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.
Submitted by Kellie Braun
No comments:
Post a Comment