Cold Soups [4] Made with Consommé
From:	Marie-Thé
Comments:	Soups made with Campbell's consommé and cream of tomato soup.
Servings:	18 [8 ounces / 227 ml each] ice cold tomato consommé 12 [4 ounces / 113 ml each] of each of the jellied consommés
Ingredients	Preparation
Ice Cold Tomato Consommé 1 can [48 ounces / 1.4 L] consommé 1 can [48 ounces / 1.4 L] tomato soup 1 can [48 ounces / 1.4 L] water 1/2 cup [125 ml] chopped parsley Jellied Consommé 1 can [48 ounces / 1.4 L] consommé Lemon slices Orange slices Sour cream Grated carrot or thinly sliced celery Tomato Jellied Consommé 1 can [48 ounces / 1.4 L] consommé 1 cup [250 ml] ripe tomato, finely chopped Fine Herbs Jellied Consommé 1 can [48 ounces / 1.4 L] consommé 1/4 cup [60 ml] finely chopped green pepper 2 tablespoons [30 ml] chives or green onions, finely chopped	Ice Cold Tomato Consommé Mix together all ingredients. Refrigerate until ready to serve, in ice cold bowls. Jellied Consommé Refrigerate can for 12 hours. Serve in ice cold cups, each garnished with a slice of lemon, a slice of orange, sour cream and grated carrot or sliced celery. Tomato Jellied Consommé Refrigerate consommé until partly set. Add tomato, stirring. Refrigerate until completely set, approximately 12 hours. Serve in ice cold cups. Fine Herbs Jellied Consommé Mix all ingredients together; refrigerate until completely set [approximately 12 hours]. Stir every now and then while setting, so that all ingredients are well distributed. Serve in ice cold cups.