Salad Soup Recipe 455 Recipes

WILTED-SALAD SOUP

Steps:

• Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.) Cook at 100 percent power for eight minutes. Remove from the oven and cool. Cut the potato in half lengthwise, scoop out the flesh and set aside. Discard the potato skins.
• Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
• Place the wilted salad in a blender and puree until smooth. Add the reserved potato and the chicken broth and process to combine. Add to the milk mixture. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power for eight minutes. Prick the plastic to release the steam.
• Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.

SALAD SOUP

Steps:

• Mix together all the first ingredients together
• after all the vegetables are diced, shredded and thinly sliced.
• add all together.
• Chill at least 1 hour. This is served cold.

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.