| Soup and Salad is a common summer lunch menu. | | | | Salt and pepper to taste. |
| Try something new serve soup and salad for as a | | | | Salad |
| winter lunch or brunch. Here is a bisque and salad | | | | Spring Mix Salad with Worcestershire-Parsley Dressing |
| combination that make a good choice for a winter | | | | Dressing |
| soup and salad. | | | | ¼ Cup Mayonnaise |
| Wine and Onion Bisque | | | | 3 Tbs White Vinegar |
| 5 Cups Vegetable Stock | | | | 1 Green Onion, chopped |
| 2 Cups Dry White Wine | | | | 1 Clove Garlic, minced |
| 1 Tbs Dill weed | | | | 1 tsp Sugar |
| 1 tsp Dried Savory | | | | ½ tsp Salt |
| 2 Carrots, peeled and chopped | | | | 1 tsp Worcestershire Sauce |
| 4 Cups Onions, pealed and chopped | | | | ½ tsp Hot Sauce |
| Salt to taste | | | | ½ Cup Vegetable Oil |
| Pepper to taste | | | | 1 Cup Fresh Parsley, finely chopped |
| In a large stock pot bring all ingredients to a boil. | | | | Blend all the ingredients in a blender or whisk |
| Reduce heat and simmer for 2 hours. | | | | vigorously for two minutes. When well blended chill |
| Strain the vegetables and place them in a food | | | | for 1 hour. |
| processor or blender. Blend the vegetables until | | | | Greens |
| pureed. Return the broth to the stock pot. Add the | | | | Choose a spring salad mix, or tender fresh greens of |
| pureed vegetables back into the broth and stir well. | | | | your liking. I enjoy a simple spring mix. |