Soup and Salad is a common summer lunch menu. Try something new serve soup and salad for as a winter lunch or brunch. Here is a bisque and salad combination that make a good choice for a winter soup and salad.
Wine and Onion Bisque
5 Cups Vegetable Stock
2 Cups Dry White Wine
1 Tbs Dill weed
1 tsp Dried Savory
2 Carrots, peeled and chopped
4 Cups Onions, pealed and chopped
Salt to taste
Pepper to taste
In a large stock pot bring all ingredients to a boil. Reduce heat and simmer for 2 hours.
Strain the vegetables and place them in a food processor or blender. Blend the vegetables until pureed. Return the broth to the stock pot. Add the pureed vegetables back into the broth and stir well. Salt and pepper to taste. Salad
Spring Mix Salad with Worcestershire-Parsley Dressing
Dressing
Ľ Cup Mayonnaise
3 Tbs White
Vinegar
1 Green Onion, chopped
1 Clove Garlic, minced
1 tsp Sugar
˝ tsp Salt
1 tsp Worcestershire Sauce
˝ tsp Hot Sauce
˝ Cup Vegetable Oil
1 Cup Fresh Parsley, finely chopped
Blend all the ingredients in a blender or whisk vigorously for two minutes. When well blended chill for 1 hour.
Greens
Choose a spring salad mix, or tender fresh greens of your liking. I enjoy a simple spring mix.
About the author:
Shauna Hanus is a gourmet cook who has launched the Recipe of the Month Club. The Recipe of the Month Club is the perfect gift for all the people on your list who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Written by: Shauna Hanus
