Bisque Soup Recipes
Broccoli Bisque
Recipe
Ingredients
- 2 tablespoons butter
- 1 1/4 to 1 1/2 bunches fresh broccoli,
- trimmed and chopped
- 1 medium onion, coarsely chopped
- 1/2 to 1 teaspoon curry powder
- 1/2 teaspoon salt
- Dash of freshly ground pepper
- 3 1/2 cups chicken broth
- 2 tablespoons lime juice (or lemon)
Directions
Melt
butter in a large saucepan over medium heat. Add broccoli, onion and
curry powder. Sauté a minute or two, but do not allow the onion to
brown. Add
salt, pepper and broth. Stir until mixed. Cover and bring to a boil.
Reduce
heat and simmer until broccoli is just tender, about 8 to 10 minutes.
Cool
slightly, then pour half of mixture into blender container. Cover and
blend until smooth. Repeat with remaining mixture. Add lime juice.
Reheat and
serve. Garnish with lemon slices.
 
Butternut
Squash Bisque recipe
Ingredients
- 1
small squash (1 pound) peeled, cut up and
- seeded
or 1 (10 ounce) package frozen squash
- 2
tart apples, peeled, cored and coarsely chopped
- 1
medium yellow onion, peeled and coarsely chopped
- 1
pinch rosemary
- 1
pinch marjoram
- 4
cups chicken broth
- 2
thick slices French bread, trimmed and cubed
- Salt
and ground pepper
- 2
egg yolks
- 1/4
cup heavy cream
Directions
Combine
all
ingredients, except yolks and cream, in a large
saucepan. Bring to boil, reduce heat and simmer until the vegetables
are soft,
35 to 45 minutes.
Purée
the vegetables, a small amount at a time. Beat yolks
and cream together. Beat in a little of the hot soup. Combine the
vegetables
and cream mixture. Bring to a boil, but DO NOT boil. Garnish with
additional
diced apples.
Carrot Bisque recipe
Ingredient
- 6
cups chicken stock
- 5
slices bacon, chopped
- 1
1/2 pounds carrots, coarse chopped
- 1/2
cup green onions with tops, chopped
- 1/2
pound fresh mushrooms, chopped
- 1
cup celery with leaves, chopped
- 1/8
teaspoon dry thyme
- 1
bay leaf
- 1
cup half-and-half
Directions
Sauté
bacon in heavy saucepan until crisp. Stir in
vegetables. Stir frequently until wilted. Cover and simmer 10 to 15
minutes.
Uncover, stir in chicken stock, thyme and bay leaf. Simmer
covered for 1 hour.
Remove from heat. Remove bay leaf. Purée soup in blender.
Return to saucepan; add half and half. Reheat, but DO NOT boil. Serve
garnished
with chopped green onions.
Chilled Salmon
Bisque recipe
Ingredients
- 1
(7 3/4 ounce) can salmon
- 2
cans cream of mushroom soup (undiluted)
- 2
tablespoons lemon juice
- Sour
cream
Directions
Clean
bones and skin from salmon, reserving a few chunks of
salmon for garnish. Combine remaining salmon, soup and lemon juice in
blender
or food processor until smooth and just blended. If too thick, thin
with a
little cream or milk.
Ladle
into chilled bowls and top with sour cream and a chunk
of salmon.
Clam Bisque recipe
Ingredients
- 10
ounces minced clams
- 1/2
cup finely chopped celery
- 3
tablespoons butter, divided
- 2
tablespoons flour
- 1
cup milk
- Clam
juice
- 1
cup chicken broth
- 1
cup mashed potatoes
- 1/4
teaspoon pepper
- 1/4
teaspoon salt
- 1
teaspoon parsley
- 1
teaspoon grated raw carrot
Directions
Drain
clams; save juice.
Sauté celery in butter for 5 minutes over low heat.
Melt 2 tablespoons butter in top of double boiler. Add
flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add
clam
juice and chicken broth. Add potatoes and seasonings. Cook for 5
minutes. Add
clams and celery. Cook 5 minutes. Add parsley and carrots. Stir and
serve.
Corn Bisque recipe
Ingredients
- 3
(17 ounce) cans cream-style corn
- 1
small onion
- 1
small rib celery
- 2
cups chicken stock or broth
- 4
cups milk, divided
- 1/4
cup butter
- 1/4
cup flour
- 1
tablespoon steak sauce
- Dash
of hot sauce
- Dash
of Worcestershire sauce
- Salt
and white pepper
Directions
Purée
corn, onion and celery in food processor or blender.
Put in large saucepan to simmer. Add chicken stock and 3 cups of the
milk;
simmer gently.
Melt
butter in saucepan; add flour; cook over medium 3
minutes without browning.
Heat
remaining 1 cup milk and add to flour-butter mixture,
whisking until smooth and thick. Add steak sauce, hot sauce and
Worcestershire
sauce. Strain corn mixture if a smooth texture desired. Whisk corn
mixture and
cream sauce together. Simmer gently. Serve hot.
Crabmeat Bisque
recipe
Ingredients
- 1/2
cup (1 stick) butter
- 3
or 4 green onions, chopped
- 1
large onion, chopped
- 2
cans tomato soup
- 1
can mushroom soup
- 2
soup cans milk
- 2
pounds claw crab meat
Directions
Melt
butter and sauté onions in it. Add tomato soup,
mushroom soup and milk. Heat until well mixed. Add crab meat and serve.
This
freezes well.
Creamed Tomato
Bisque recipe
Ingredients
- 1/4
pound butter
- 1
cup chopped celery
- 1
cup chopped onion
- 1/2
cup chopped carrots
- 1/3
cup all-purpose flour
- 2
(1 pound 12 ounce) cans whole
- tomatoes,
drained and chopped
- 2
teaspoon granulated sugar
- 1
teaspoon basil
- 1
teaspoon marjoram
- 1
bay leaf
- 4
cups chicken broth
- 1
pint whipping cream
- 1/2
teaspoon paprika
- 1/2
teaspoon curry powder
- Salt
and pepper, to taste
Directions
Melt
butter in a large saucepan. Sauté celery, onions and
carrots until tender. Stir in flour. Cook 2 minutes, stirring
constantly. Add
tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and
simmer
30 minutes, stirring occasionally.
Discard bay leaf. Purée 1/3 of the mixture at a time in the
blender. Add cream, paprika, curry powder and salt and pepper to taste.
Stir to
blend.
Serve hot or cold.
Creamy
Zucchini Bisque recipe
Ingredients
- 1
(10 ounce) can chicken broth
- 1/2
cup water
- 2
medium zucchini, sliced
- 1
medium green bell pepper, sliced
- 1
medium onion, sliced
- 1
tablespoon basil
- 1
(10 ounce) can cream of potato soup, undiluted
- 1
cup cream or milk
- 1
teaspoon white pepper
- Minced
chives
Directions
Combine
chicken broth, water, zucchini, green pepper, onion
and basil in saucepan; bring to boil. Cover; reduce heat and simmer 20
minutes.
Transfer
with slotted spoon to blender. Add potato soup and
process until smooth. Return to pan; stir in cream and pepper. Mix well
and
heat thoroughly. Serve hot or cold. Sprinkle each serving with chives.
Curried
Eggplant Bisque recipe
Ingredients
- 1
onion
- 2
teaspoons grated fresh ginger
- 4
teaspoons curry powder
- 2
tomatoes, chopped
- 1
eggplant, peeled and cut into 1-inch pieces
- 2
cups chicken bouillon
- 1/4
cup chutney
- Chives
(to sprinkle on top)
Directions
Saute
onion. Add onion and remaining ingredients, except
chives, into a large saucepan and cook for 20 minutes.
Purée
in blender. Serve either hot or cold. Sprinkle with
chives.
Easy Fish Bisque
recipe
Ingredients
- 1
can Cheddar cheese soup
- 1/2
teaspoon dill
- 1/4
cup dry sherry
- 2
teaspoons grated Parmesan cheese
- 1
can tomato bisque soup
- 1
1/2 cups milk
- 1/2
cup cooked white boneless fish, shrimp or lobster
Directions
Combine
soup and dill in saucepan. Gradually add milk,
sherry and fish. Simmer and stir until hot. Garnish with Parmesan
cheese.
Fresh Tomato
Bisque recipe
Ingredients
- 2
pounds ripe tomatoes (about 6)
- 1
onion, sliced thin
- 1
tablespoon butter
- 1
bay leaf
- 1
tablespoon brown sugar
- 2
whole cloves
- 1
teaspoon salt
- 1/2
teaspoon black pepper
- 1
teaspoon chopped fresh basil
- 1
pint light cream
- 1
cup milk
- 6
large toasted butter croutons
- 2
tablespoons chopped chives
Directions
Skin
and seed the tomatoes. Sauté onion in butter and add
tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil.
Simmer,
stirring occasionally, until tomatoes are thoroughly cooked, about 25
minutes.
Remove
bay leaf and cloves and transfer mixture to blender
to purée (or strain through a coarse sieve). Add cream and milk and
heat
through. Serve topped with toasted butter croutons.
Harvest Bisque recipe
Ingredients
- 1
small butternut squash, peeled
- 2
green apples, peeled, cored and chopped
- 1
medium onion, chopped
- Pinch
of rosemary
- Pinch
of marjoram
- 1
quart chicken stock
- 2
slices white bread, trimmed
- 1
1/2 teaspoons salt
- 1/2
teaspoon pepper
- 2
egg yolks
- 1/4
cup heavy cream
Directions
Combine
squash, apples, onion, herbs, stock, bread, salt and
pepper in heavy pot. Bring to a boil and simmer uncovered 30 to 45
minutes.
Purée
in food processor until smooth. Return puréed soup to
pot.
In
a small bowl, beat egg yolks and cream together. Beat in
a little of the hot soup, then stir back into soup pot. Heat, but do
not boil.
Jarlsberg
Shrimp Bisque recipe
Ingredients
- 1
pound shrimp, shelled and deveined
- 2
tablespoons butter
- 2
cups sliced mushrooms
- 1/2
cup sliced scallions
- 1
small clove garlic, minced
- 6
cup milk
- 2
cups shredded Jarlsberg cheese
- 1
cup cooked cut green beans
- 1/2
cup shredded carrot
- 3
tablespoons chopped parsley
- 1/4
teaspoon oregano, crushed
- Shredded
Jarlsberg cheese (for garnish)
Directions
In
large saucepan; sauté shrimp in butter until pink,
stirring often. Add mushrooms, onions and garlic. Cook until vegetables
are
tender, stirring occasionally.Add
milk and heat without boiling. Gradually blend in
cheese, green beans, carrots, parsley and oregano. Heat, stirring
often.
Garnish with additional cheese before serving.
Maryland Crab
Bisque recipe
Ingredients
- 2
tablespoons butter
- 1
cup minced celery
- 2
(10 ounce) packages white sauce mix
- 2
cups half-and-half
- 1/3
cup dry sherry
- 12
ounces crab meat (fresh, frozen or canned)
- Salt
and pepper, to taste
- 1
(13 3/4 ounce) can chicken broth
Directions
In
a 3-quart saucepan melt butter and sauté celery for 5
minutes or until soft.
Stir
in sauce mix. Gradually stir in half and half. Add
sherry and broth. Stir over low heat until soup bubbles and thickens
slightly.
Stir
in crabmeat; simmer 15 minutes longer.
Mushroom Bisque
recipe
Ingredients
- 1/4
cup butter
- 1/3
cup onions, finely chopped
- 2
tablespoons lemon juice
- 4
cups chicken broth
- 1/4
teaspoon pepper
- 1
cup light cream
- 1
cup heavy cream
- 3
tablespoons flour
- 1
pound fresh mushrooms, sliced
- 1
tablespoon salt
- 1/2
teaspoon basil
- 1/2
teaspoon oregano
- 1/2
teaspoon marjoram)
- 1/3
cup sherry
- Chopped
parsley (for garnish)
Directions
In
3 quart saucepan heat butter until melted. Sauté onions
and mushrooms 4 to 5 minutes, stirring constantly. Sprinkle
with lemon. Blend in flour. Gradually stir in
chicken broth. Cook, stirring until slightly thickened. Stir in cream
and
sherry. Heat and serve.
Onion Bisque recipe
Ingredients
- 2
cups chopped onion
- 1
clove garlic, minced
- 1/2
cup chopped carrot
- 1/4
cup butter
- 2
cups diced potatoes
- 2
(14 1/2 ounce) cans Swanson chicken broth
- 1/2
cup half-and-half
- Salt
and pepper
- Chopped
parsley
Directions
Sauté
onion, garlic and carrot in butter until soft. Add
broth and potatoes. Simmer until potatoes are tender.
Purée
in blender. Return to heat. Stir in cream. Do not
boil. Season with salt, pepper and garnish with parsley.
Onion-Cheese
Bisque recipe
Ingredients
- 2
to 3 cups chopped sweet Spanish onion
- 3
tablespoons butter or margarine
- 3
tablespoons flour
- 1
teaspoon salt
- 1/4
teaspoon pepper
- 1/2
teaspoon sage
- 4
cups milk
- 1
1/2 cups grated Cheddar cheese
- 1/2
teaspoon Worcestershire sauce
- Parsley
(for garnish)
Directions
In
large saucepan sauté onion in butter until soft. Add
flour, salt, pepper and sage. Gradually stir in milk. Cook over medium
heat
until boiling, stirring constantly. Remove from heat. Stir in cheese
and
Worcestershire sauce, mixing until cheese melts. Purée soup in blender
or food
processor until smooth. Return to heat and heat gently. Serve hot,
garnished with parsley.
Orange Bisque recipe
Ingredients
- 3
cups chicken or vegetable broth, divided
- 1
large onion, diced
- 2
teaspoons ground ginger (or 1 tablespoon minced fresh ginger)
- 1
(15 ounce) can sliced or diced carrots, drained
- 1
(16 ounce) can cut sweet potatoes in light syrup, drained
- 1
cup orange juice
- Shredded
peel of 1 large orange
- Salt
and pepper to taste
- Low-fat
sour cream or plain yogurt to garnish
- Thinly
sliced green onions for garnish
Directions
In
a large saucepan, combine 1 cup of the broth with onion
and ginger. Cover and cook over medium heat for 5 minutes or until
onion is tender.
In
a food processor or blender, puree the onion-ginger
mixture with carrots, sweet potatoes and orange juice.
When
smooth, return to the saucepan and stir in orange peel
and as much broth as necessary to achieve the desired consistency.
Season with
salt and pepper.
Reheat
if desired to serve hot, or refrigerate to serve
cold. Top with a dollop of sour cream or yogurt and sprinkle with
sliced green
onions. Prep time: 25 minutes.
Variation:
To use fresh vegetables, cook 3 medium carrots, scraped,
sliced or chopped, and 3 medium sweet potatoes, peeled and cut into
pieces.
When tender, use in place of the canned vegetables.
NOTE:
If using fresh ginger, peel a portion and mince enough
for this recipe from the peeled portion. Wrap the remaining ginger in a
plastic
bag, then foil (or put in a freezer plastic bag) and store in freezer
to grate
off more as needed - from the frozen state. Otherwise, refrigerated
ginger
lasts only about a week.
Oyster Bisque recipe
Ingredients
- 1
pint oysters
- 1
1/2 tablespoons butter
- 1
1/2 tablespoons flour
- Oyster
liquid
- 2
1/2 cups milk
- 1/2
cup thick cream
- 1
teaspoon salt
- 1/2
teaspoon paprika
- 1/8
teaspoon nutmeg
- 2
egg yolks
- 2
tablespoons water
- 3
tablespoons chopped parsley
Directions
Drain
oysters, saving liquid. Chop or grind oysters until
fine.
Melt
butter; add flour and cook until smooth.
Add
oyster liquid, milk, cream, salt, paprika and nutmeg.
When ingredients are smooth, bring to a boiling point. Add ground
oysters.
Remove from heat.
Combine
and beat egg yolks and water. Add slowly to hot
bisque. Add chopped parsley, then serve.
Potato Bisque recipe
Ingredients
- 1/4
cup butter
- 1
large onion, chopped
- 1
cup chopped celery and leaves
- 4
cups 1/2-inch cubed potatoes
- 1/4
cup finely chopped parsley
- 1/2
teaspoon salt
- 1/4
teaspoon pepper
- 1
quart regular strength chicken broth or
- 4
bouillon cubes plus 1 quart water
- 1
quart milk
- 3
tablespoons cornstarch
- 1/4
cup water
Directions
In
an 8- to 10-quart kettle, melt butter over medium heat.
Add onion and celery and sauté. Add potatoes, parsley, salt, pepper and
broth.
Cover and cook until potatoes are tender.
Stir
in the milk and cook until soup is thoroughly hot (but
not boiling). Blend the cornstarch and water until smooth. Add to soup
and
continue cooking until soup boils and thickens - about 5 minutes.
To
serve, float a generous pat of butter on top of soup and
sprinkle with chopped parsley.
Pumpkin Apple
Bisque recipe
Ingredients
- 8
small (1 pound each) pumpkins
- 1/3
cup plus 2 tablespoons unsalted butter
- 1
small onion, cut into 1/4-inch dice
- 1/4
cup all-purpose flour
- 6
cups milk or half-and-half, heated
- 1
bay leaf
- 1
(29 ounce) can pumpkin purée
- Salt
and freshly-ground pepper, to taste
- 1
apple, peeled and cut into 1/8-inch dice
- 1
teaspoon fresh thyme leaves
- 1
pinch freshly-grated or ground nutmeg
- 1/4
cup dry sherry (optional)
- 1
cup heavy cream, whipped to soft peaks
Directions
Cut
off tops of the pumpkins and clean out the seeds and
strings. Scoop out part of the pulp to form a clean cavity.
In
a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the
butter over medium heat and sauté onion until translucent, about 3
minutes. Add
the flour and stir to form a paste. Cook and stir over low heat for 2
minutes.
Gradually whisk the warm milk or half-and-half into flour mixture. Add
the bay
leaf. Bring to a simmer and cook gently for 15 minutes.
Add the pumpkin purée and simmer an additional 15 minutes
over very low heat.
Strain
through doubled cheesecloth or pass through a food
mill. Season with salt and pepper.
In
a medium saucepan, melt the remaining 2 tablespoons
butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and
cook 2
to 3 minutes longer, or until the apple is tender but not mushy.
Spoon a portion of apple into each carved pumpkin bowl. Add
the sherry, if using, to the hot soup and pour into the pumpkin bowls
on top of
the apples. Top with a dollop of whipped cream and serve.
Salmon Bisque recipe
Ingredients
- 1/2
cup (1 stick) butter
- 2
large onions, chopped
- 2
stalks celery and leaves, chopped
- 1/2
green bell pepper, chopped
- Shrimp
(optional)
- 2
tablespoons flour
- 1
can whole tomatoes
- 2
cups half-and-half
- 1
can pink salmon
- Parsley
- Green
onions
- Salt
and pepper, to taste
Directions
In
saucepan add butter, onions, celery and leaves and green
pepper. Cook until limp. Add flour; mix well. Add tomatoes, let simmer
for 20
to 30 minutes.
Add
salmon that has been deboned and drained. Add cream and
simmer. Do not let boil. Simmer for about 30 minutes.
Add
shrimp to bisque 10 minutes before serving. Add parsley
and green onions. Serve over rice.
Scarlet Bisque recipe
Ingredients
- 3
cups tomato juice
- 1
(10 3/4 ounce) can condensed chicken broth
- 2
tablespoons brown sugar
- 1
teaspoon Worcestershire sauce
- 1/4
teaspoon celery salt
- 1/8
teaspoon onion powder
Directions
In
a 3-quart saucepan combine all ingredients. Bring to a
boil. Remove from heat.Serve with chopped scallion or snipped chives.
Shrimp
and Mushroom Bisque recipe
Ingredients
- 1
1/2 pounds small shrimp, cleaned and deveined
- 1
cup water
- 1
pound fresh mushrooms, cleaned, chopped
- 1/4
cup butter
- 1/4
cup all-purpose flour
- 1
cup dry white wine
- 1
tablespoon chicken bouillon granules
- 1/2
teaspoon nutmeg
- Creole
seasoning, to taste
- 2
cups light cream
- 2
tablespoons dry sherry
Directions
Put
shrimp and water in blender (a third at a time) and
process until very finely chopped. Set aside.
In
large saucepan, saute mushrooms in butter until liquid
evaporates. Remove from heat. Stir in flour to coat. Slowly stir in
wine. Add
bouillon powder, seasonings and shrimp mixture. Simmer, covered, for 10
minutes, stirring often. Add cream and heat thoroughly. Do not boil.
Add
sherry. Just before serving, garnish with fresh parsley or chives.
Spinach-Almond
Bisque recipe
Ingredients
- 2
teaspoons vegetable oil
- 1/2
cup sliced almonds
- 1
(10 1/2 ounce) can condensed cream of potato soup
- 2/3
cup half-and-half
- 1
(10 to 12 ounce) package frozen spinach, thawed
- Salt,
to taste
- Heat
oil in skillet over medium high heat. Add almonds and
toss until lightly browned; about 3 minutes. Set aside 2 tablespoons
for
garnish.
Directions
Combine
in blender remaining almonds, soup, half-and-half
and spinach; blend until spinach is finely chopped. Pour into saucepan
and
heat, stirring often. Add salt and pour into soup bowls. Garnish with
an orange
slice and the remaining slivered almonds.
Sweet
Red Pepper and Crab Bisque recipe
The
addition of red bell pepper adds color and flavor to the
traditional smooth richness of bisque. Serve this soup with brunch or
as a main
course, with green salad and crusty bread. You can make the bisque up
to two
days ahead; cover and refrigerate it after pureeing.
Ingredients
- 2
tablespoons butter
- 1
cup finely chopped onion
- 1
cup chopped celery
- 1
cup chopped red bell pepper
- 1
1/4 teaspoons Old Bay or other seafood spice blend
- 3
cups fish stock or bottled clam juice
- 1/2
cup diced peeled russet potato
- 1/2
cup half-and-half or skim evaporated milk
- 1
pound crabmeat
Directions
Melt
butter in heavy medium saucepan over low heat. Add
onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes,
stirring
twice.
Add
stock and potato; bring to a boil. Reduce heat, cover partially, and
simmer until potato is very tender, about 30 minutes.
Working
in batches, purée soup in blender. Return soup to
saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to
taste.
Cover; let stand 1 minute.
Ladle
into bowls.
Tomato-Parmesan
Bisque recipe
Ingredients
- 1
quart milk
- 2
tablespoons flour
- 2
tablespoons butter
- 1
can tomato soup
- 1
teaspoon salt
- 1/4
teaspoon pepper
- 2
cups grated Parmesan cheese
- Whipped
cream
Directions
Heat
the milk. Blend butter and flour and slowly add to the
hot milk stirring until smooth. Keep on low heat, stirring slowly,
while adding
the tomato soup, salt and pepper.
Just
before serving, fold in the Parmesan cheese. Garnish
each serving of soup with a heaping tablespoon of whipped cream.
Vegetable Bisque
recipe
Ingredients
- 3
tablespoons butter
- 3
tablespoons flour
- 4
cups chicken broth
- 2
cups coarsely chopped broccoli
- 3/4
cup chopped carrots
- 1/2
cup chopped celery
- 1
small chopped onion
- 1
small clove garlic, minced
- 1/4
teaspoon thyme
- 1/2
teaspoon salt
- 1/8
teaspoon pepper
- 1
cup heavy cream
- 1
egg yolk
- 1
1/2 cups shredded Cheddar cheese
Directions
In
a large, heavy saucepan, melt butter. Add flour and cook
several minutes, stirring. Remove from heat. Gradually blend in broth.
Bring to
boil, stirring, and add broccoli, carrots, celery, onion, garlic,
thyme, salt
and pepper which have been mixed. Cover and simmer 8 minutes until
vegetables
are tender.
Blend
cream and egg. Gradually blend in several teaspoons of
soup. Return to soup and cook, stirring until thickened, and blend in
cheese.
Zucchini Bisque
recipe
Ingredients
- 2
cups chopped zucchini
- 1
cup water
- 1/2
cup tomato juice
- 1
tablespoon chopped onions
- 1
bouillon cube
- 1
teaspoon basil
- 8
ounces cream cheese
Directions
In
a saucepan combine zucchini, water, tomato juice, onion,
bouillon cube and basil. Cover; simmer for 20 minutes.
Pour
into blender container. Add cream cheese cut into
cubes. Process until smooth. Return to saucepan to heat thoroughly to
serve
hot. Alternately, chill thoroughly to serve as a cold soup.
|
