ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: cold pistachio cream soup

Misc.
I'm looking for a cold dessert soup made with pistachio nuts. This soup was served on a cruise and would love to make this for my neighbor.

You help would be appreciated! (The soup did not include mint)

Thank you!!
Dianne
MsgID: 0067677
Shared by: dianne in OHIO
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: cold pistachio cream soup
  dianne in OHIO
2 Recipe: Creamy Pistachio Soup for Dianne
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Mediterranean-Style Chickpea Salad
  • MEDITERRANEAN-STYLE CHICKPEA SALAD 3 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1-2 garlic cloves, minced 1/8 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/4 cup chopped...
  • 2-Step Beef Taco Joes (16 servings)
  • 2-STEP BEEF TACO JOES 2 lb. ground beef 1 (26 oz.) can Campbell's Condensed Tomato Soup 2 cups salsa 1 cup cheddar cheese 16 hamburger rolls Brown ground beef. Add tomato soup and salsa. Heat through. Top wit...
  • Cucumber Mint Salad
  • CUCUMBER MINT SALAD 2 large cucumbers 1/4 teaspoon salt 4 tablespoons finely chopped flat-leaf parsley Grated rind from half an orange 8 tablespoons olive oil 8 tablespoons red-wine vinegar 5 tablespoons sugar 8 table...
  • Pickled Beets (no canning, makes 1 quart)
  • PICKLED BEETS "These pickled beets need only to sit overnight in the refrigerator and will keep for at least a week. Pickled beets are great in salads or as a side dish for cold meats. If you like, you can chop these ...
ADVERTISEMENT
  • Doctor's Office Bars (using refrigerated cookie dough)
  • DOCTOR'S OFFICE BARS 2 rolls (18 to 20 oz. each) refrigerated chocolate chip cookie dough 2 pkgs. (8 oz. each) cream cheese, room temperature 1/2 cup sugar 2 eggs 2 1/2 teaspoons vanilla Preheat oven to 350 degrees ...
  • Ideas for Using Leftover Meatloaf
  • Thomas, here's some suggestions I found on the net. Now I'm hungry for meatloaf!!! You can use the leftover meat loaf and mashed potatoes to create a variant of Shepherd's Pie by crumbling the meat loaf mixture and topp...
  • Crisp Oven -Fried Chicken
  • I have a Weight Watchers 365-day Menu Cookbook Copyright 1981. I did not see a recipe for Crisy Oven-Fried Mexican Chicken, but here is a basic recipe from the cookbook for: CRISP "OVEN-FRIED" CHICKEN 1 1/2 ounces co...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cold pistachio cream soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!