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Soups and Salads

Irish Stew

Makes 10 servings.


5 tbsp. all-purpose flour

1 tsp. dried thyme

1 tsp. dried thyme

1/2 tsp. pepper

3 1/2 lb. beef stew meat, cut into 1 1/2-in. pieces

2 tbsp. Real California butter

2 tbsp. cooking oil

2 small onions, diced large

6 carrots, diced large

6 russet potatoes (about 4 1/2 lbs.), diced large

1 14.5-oz. can beef stock

Canton Corn Soup

Makes 8 cups/6 servings.


1 tablespoon Real California butter

1 large onion, chopped

1 quart 2% Real California milk

1 tablespoon firmly packed brown sugar

1 package (16 oz.) frozen corn, thawed

1 can (14 oz.) chicken broth

1/4 teaspoon freshly ground black pepper

1/4 cup cornstarch dissolved in 3 tablespoons water

Sweet and Sour Corn Soup with Glazed Red Peppers

1 tablespoon Real California butter

1 large onion, chopped

1 tablespoon firmly packed brown sugar

4 cups fresh or frozen corn kernels

1 can (14 oz.) reduced-sodium chicken broth

1/8 teaspoon black pepper

Glazed Red Peppers (recipe below)

Real California Curried Carrot Soup

REAL CALIFORNIA CURRIED CARROT SOUP1 1/2 pounds carrots, peeled and cut into 1-inch pieces

1 tablespoon vegetable oil

8 cups Real California 1% milk

Zest of 3 limes, removed in large strips with vegetable peeler

4 tablespoons Real California butter

1 tablespoon curry powder

1 large onion, thinly sliced

2 tablespoons white rice

Salt and freshly ground white pepper

California Skinny Sweet Pea Soup


3 cups Real California 1% milk

3 cups reduced-sodium chicken broth

1 cup peeled and diced russet potato

6 scallions, whites only, sliced thin

12 large fresh mint leaves

4 cups shelled fresh or frozen sweet peas

Salt and freshly ground white pepper

1/2 cup non-fat Real California sour cream or Greek-style yogurt


California Cucumber & Yogurt Gazpacho

Serves 6-8


2 ¼ cups plain real California yogurt

½ cup Crème Fraiche

1 ¼ pound English cucumbers, trimmed, peeled, cut into 1-inch pieces.

4 cups washed spinach

2 garlic cloves, minced

1 ½ teaspoons Salt

1 tablespoon lemon juice

1½ teaspoons ground cumin

2 tablespoons fresh dill

½ teaspoon toasted caraway Seeds


Dill-Cucumber Salad

2 each cucumber, thinly sliced

1 tablespoon salt

Spinach and Cottage Cheese Salad

Servings: 1

2/3 cup nonfat or low-fat California cottage cheese
1 tablespoon chopped, pitted Kalamata olives
1/4 cup chopped fresh spinach
2" piece of English cucumber, cut into 1/4-inch cubes (plus slices for garnish)
Salt and freshly ground black pepper

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