Strawberry Soup II Recipe
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint.
Rinse and drain the rice. In a large pot bring the water, bouillon, rice, and two pinches of salt to a boil. Cook until the rice is tender. In a small bowl, mix the yogurt, milk or buttermilk, egg yolk, and flour until combined. Take a few spoonfuls of the hot liquid …
Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or…