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SALAD SOUP any leftover salad, dressing and all 2 Tbsp. margarine or butter 1 medium onion, chopped 2 c. chicken broth 1/2 c. each: chopped carrots and celery (optional) 1 c. milk salt and pepper to taste (if needed) In saucepan, melt butter, lightly brown onions just until limp (if using carrots and celery, add them with the onions). Add leftover salad and chicken broth; simmer about 10 minutes. Transfer all to a blender and blend until smooth. You may have to do it in batches. Return to saucepan. Add milk. Heat, do not boil. Serve. Delicious and different every time depending on the leftover salad. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |