General cooking tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.









Diet Cream Soup Base Recipe
Diet Cream Soup Base Category Vegetable Recipes 
Views 67 
Ratings 0 
Ingredients And Procedures
Ingredients
  ---WHITE SAUCE---
3 1/2tablespoonmilk, instant powder
1 1/2tablespooncornstarch
1 1/4cupwater, cold
  
  ---tomato---
8oztomato sauce, can
3tablespoononion, chopped
1rosemary, dried, crumbled
1pepper, freshly ground, to taste
1cayenne pepper, to taste

Directions:

This recipe is suitable for anyone who needs to know the exact contents of soup.

OTHER OPTIONS: Regular recipes use about 1 1/2 tb butter and 1 1/2 tb flour per cup of milk for a medium white sauce.

5 oz evaporated milk plus 5 oz water plus 1 tb corn starch
1 cup soy milk plus 1 tb corn starch
1 cup skim milk plus 1 tb vegetable oil plus 1 tb corn starch

Put ingredients in a blender and process at high speed until well blended, or put ingredients in a jar and shake, or stir dry ingredients into cold milk with a whisk.

Stir constantly in the top of a double boiler until the sauce thickens and simmers, then cook ten minutes. A medium saucepan set in a larger saucepan of simmering water works, too.

Fresh tomatoes may be cooked with onion and seasoning, allowed to cool and pureed in a blender to make the sauce. If the tomato mixture is colder, add a little of the hot white sauce to bring it to the same temperature. This prevents curdling when the red mixture is gradually added back into the pot with the white sauce.

Heat soup until it is hot enough to serve but do not allow it to boil.

The same method may be used with 3/4 to 1 cup of cooked diced (or pureed) vegetables with cooking liquid used to make the sauce.

Makes about 2 cups.

Suggested vegetables: potato with a little onion, carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to taste.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: