JOHN F. KENNEDY'S ICED TOMATO SOUP
Provided by Canadian.Recipes
Number Of Ingredients 0
Steps:
- Combine chopped tomatoes, onion, water, salt, and pepper in a saucepan. Cook over medium heat 5 minutes. Stir in a blend of tomato paste and flour, then the chicken broth. Stirring constantly, bring to boiling and cook 1 to 2 minutes. Force mixture through a fine sieve. Chill several hours. Before serving, blend in cream. Garnish each serving with a slice of peeled tomato.
Nutrition Facts :
MRS. JOHN F. KENNEDY'S ICED TOMATO SOUP
Time 13m
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, water, salt, and pepper in a saucepan. Cook over moderate heat 5 minutes. Combine tomato paste with flour and add to tomatoes with chicken bouillon. Simmer gently 3 minutes. Rub mixture through a fine sieve. Chill several hours. Before serving, add cream. Season to taste with more salt if necessary. Garnish each serving with a thin tomato slice if desired.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S GRILLED TOMATOES
Number Of Ingredients 3
Steps:
- Cut 3 large tomatoes into halves crosswise. Arrange on a flat pan. Sprinkle top surfaces with a mixture of 3 tablespoons fine dry bread crumbs and 1 tablespoon grated Parmesan cheese. Dot with a little butter or margarine. Place in a preheated broiler about 4 inches from heat and broil until crumbs are browned. Sprinkle the edges with chopped parsley. Author's note: Substitute bread crumbs with Italian seasoned bread crumbs for a nice touch.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HOT CHEESE CORN BREAD
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.
Nutrition Facts : Nutritional Facts Serves
CREAMY ICED TOMATO SOUP
This is an amazing low fat, full-of-taste cold tomato soup and it is very easy to prepare. Cooking time is cooling time.
Provided by one_of_t2
Categories Vegetable
Time 4h10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender except sour cream.
- Puree until smooth.
- Refrigerate until cold (you may prepare up to 2 days in advance).
- Just before serving, stir in sour cream.
- Serving suggestions: To keep the soup cold while serving, place a smaller bowl inside a large bowl and add ice to the larger bowl. Place the cold soup in the smaller bowl. Serve the soup in small bowls or single serving "shot glasses".
Nutrition Facts : Calories 64.9, Fat 3.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 468.9, Carbohydrate 7.1, Fiber 0.8, Sugar 4.2, Protein 1.9
MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE
Time 15m
Number Of Ingredients 12
Steps:
- Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.
Nutrition Facts : Nutritional Facts Serves
JOHN KENNEDY'S ICED TOMATO SOUP
Make and share this JOHN KENNEDY'S Iced Tomato Soup recipe from Food.com.
Provided by UnknownChef86
Categories Vegetable
Time 4h10m
Yield 2 Quarts
Number Of Ingredients 9
Steps:
- Combine chopped tomatoes, onion, water, salt and pepper in a saucepan.
- Cook over medium heat for 5 minutes.
- Stir in a blend of tomato paste, and flour, then the chicken broth.
- Stirring constantly, bring to boiling and cook for 1-2 minutes.
- Force mixture through a fine sieve.
- Chill several hours.
- Before serving, blend in cream.
Nutrition Facts : Calories 562.9, Fat 46.1, SaturatedFat 28, Cholesterol 163, Sodium 1532.7, Carbohydrate 29.5, Fiber 5, Sugar 12.3, Protein 11.7
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