|
Avocado Cucumber Soup Makes 2 servings 1 cucumber, peeled and cut into chunks 2 avocados, peeled with seed discarded 1 t. cumin 1 t. curry 1 pinch red pepper flakes Salt and pepper to taste 2 to 3 t. chicken bouillon powder 1 1/2 c. ice cubes 1/4 c. yellow onion, diced 3/4 c. heavy cream Combine all ingredients in a blender and blend until desired consistency. Serve cold with a sprig of cilantro or hot with grated Romano cheese. Cook’s note: My wife, Barbara, and I used this soup to nurse our kids back to health when they had their tonsils out or had sore throats. It has stayed with us and has become a great appetizer for dinners or accompaniment to sandwiches for lunch. |
Homemade Mint Iced
Tea Makes 1 gallon Mint leaves to taste (cook uses several) 1 gallon water 4 tea bags Sugar to taste (optional) 4 c. ice Wash mint leaves thoroughly. Add mint leaves and tea bags to pan containing 1 gallon water. Bring to a boil, then simmer for 1/2 hour. Pour through a strainer and discard tea bags and mint leaves. Pour tea into pitcher and add sugar if desired. Add ice and refrigerate until cold. Cook’s note: Mint is good for the digestive system! |
|
Veggie Soup Makes 6 servings 6 c. water 3 chicken bouillon cubes 4 potatoes, diced 4 carrots, diced 1 28-oz. can stewed tomatoes 4 stalks celery, diced Macaroni to taste 2 bay leaves Salt, pepper, and basil to taste Combine all ingredients and bring to a boil. Simmer for 3 hours. Remove bay leaves and serve. |
Soupe Au Pistou Makes 8 to 10 servings 2 qt. water 8 chicken bouillon cubes 3 medium potatoes, peeled and cut into 1-inch pieces 1/2 lb. fresh green beans, cut up 3 carrots, sliced 1 medium onion, chopped 1 T. salt 1/4 t. pepper 1/2 lb. zucchini, sliced 1 16-oz. can kidney or navy beans, drained Sauce: 4 cloves garlic, mashed 1 6-oz. can tomato paste 1 T. dried basil 1/2 c. grated parmesan cheese 1/2 c. chopped parsley 1/8 c. olive oil Combine first 8 ingredients in a large kettle. Bring to a boil and simmer covered for 10 minutes. Add zucchini and beans and simmer another 10 minutes or until all vegetables are tender. Meanwhile, prepare sauce by mixing garlic, tomato paste, basil, parmesan cheese, and parsley. Using a wire whip, gradually beat in oil, one teaspoon at a time, until mixture resembles a thick sauce. Just before serving, put a teaspoon (or to taste) of sauce in a bowl, pour soup over, and stir. |
| < Previous |
Next > |
Download the 2005 Annual Report
Copyright © 1998 - 2006 California Water Service Group. All Rights Reserved.
www.calwatergroup.com