St. Luke's Cafeteria Menu

Transfer the soup in batches to a blender or a food processor and process in batches until smoothly pureed. 2. Return the soup to the pot and stir in the low fat milk. Reheat the soup until very hot or cover and refrigerate until thoroughly chilled, at least 4 hours. (The soup keeps well, tightly covered, for up to 3 days in the refrigerator.) 3. ................
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