Soup Recipes-1
Soup Recipes
Index
l Chowders : INDEX
l ``Cream of'' Soups : INDEX
l Hot and Sour Soups : INDEX
l Lentil Soups : INDEX
l Peanut Soups : INDEX
l Potato Soups : INDEX
l Avgolemo : COLLECTION
l Baked Potato Soup
l Bean Soups : COLLECTION
l Beef Barley Soup
l 2 Beer Cheese Soups : COLLECTION
l Borscht : COLLECTION
l Buendner Gerstensuppe (Barley soup)
l Busecca Ticinese (Tripe soup with garlic bread)
l Cabbage Soup ("Of Cabbages and Cod")
l Callaloo soup
l Chicken Soups : COLLECTION
l Cockaleekie Soup
l Curried Corn and Shrimp Soup
l Curried Pumpkin-Apple Soup
l Diverse Soups : COLLECTION
l Double Coriander-Ginger Cream Soup
l Egg Drop Soup
l Farmworkers'
l French Onion Soup (1)
l French Onion Soup (2)
l Green Soup
l Jalapeno Cheese Soup
l Leek, Potato, and Spinach Soup
Soup
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l Lemongrass Soup
l Miso Soup (1)
l Mom's Vegetable Soup
l Mullagatawny Soup (1)
l Mullagatawny Soup (2)
l Noodle Soup(Ash-e Reshteh)
l Pepper Soups : COLLECTION
l Posole : COLLECTION
l Pumpkin Soup
l Pumpkin Soup - COLLECTION
l Quebec Pea Soup / Salted herbs
l Quick & Dirty Miso Soup
l Reuben Soup
l Smoked Red Bell Pepper Soup
l Soups With Cheese : COLLECTION
l Split Pea Soup
l Squash and
l Sweet & Sour Cabbage Soup
l Posole : COLLECTION
l Tomato Soups / Gazpacho : COLLECTION
l Tortellini Soups : COLLECTION
l Two Soups (Stephanie da Silva)
l Vegetable Soup
l Vegetarian Posole
l
l Watercress Soup
amyl
Soup
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Chowders
Index
l Chicken & Corn Chowder
l Corn Chowder : COLLECTION (Stephanie da Silva)
l New England Clam Chowder
l Simple Corn Chowder
l Vegetable and Cheese Chowder
amyl
Chowders
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/index.html [12/17/1999 12:01:34 PM]
Chicken & Corn Chowder
From: nat@megatek.com
Date: Mon, 2 Aug 1993 23:49:22 GMT
1 lbs chicken breast 1 chopped onion
4 T butter 2 stalk chopped celery
4 c fresh corn (6 ears) 2 med. boiling potatoes, diced
3-4 T flour 3 c chicken stock
1 c heavy cream (or substitute buttermilk - marilee)
Melt butter and fry chicken, but do not let brown -- when it's
glistening, lower heat and simmer 10 minutes or until meat is firm.
Cut up and set aside.
Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the
kernels whole or even used a can of creamed corn). From the chicken
frypan drippings, saute onion and celery until soft. Sprink with
flour and cook until bubbly. Add rest of ingredients, and simmer 15
minutes until the pototo is tender. Stir in cream or buttermilk,
salt and pepper. Heat and serve. Serves 6-8.
mara
Chicken & Corn Chowder
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/chick-corn-chowder.html [12/17/1999 12:01:38 PM]
Stephanie da Silva's Corn Chowder
Collection
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 13 Jul 93 13:58:07 CDT
Contents
l Clam and Corn Chowder (1)
l Vegetable-Cheese Chowder
l Corn Chowder (1)
l Corn Soup
l Fresh Corn Chowder
l Quick Cheesy Chicken-Corn Chowder
l Corn Chowder (2)
l Corn Chowder (3)
l Corn Chowder (4)
l Clam and Corn Chowder (2)
l Tomato-Corn Chowder
Clam and Corn Chowder (1)
1 small yellow onion peeled and diced
2 tablespoons butter
1 can 6.5oz minced clam
1 17oz can cream style corn
Fill same can with milk
salt and freshly ground pepper
1 teaspoon dried dill weeds
Saute onion in butter until soft but not turning color.
Combine other ingredients and simmer for 5 minutes and serve with
lot of pepper!
Vegetable-Cheese Chowder
2 1/2 cups water
2 cups diced peeled potatoes
1 cup corn
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3/4 cup minced leeks
1/2 cup diced celery
2 1/2 teaspoons salt
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 12-ounce can cubed tomatoes, drained
4 ounces freshly grated Parmesan cheese
1 tablespoon minced fresh parsley
Bring water to boil in large saucepan over high heat. Add potatoes,
leeks, celery, corn and 1 teaspoon salt. Return to boil. Reduce heat
to medium-low, cover and simmer until vegetables are tender, about 15
minutes.
Melt butter in medium saucepan over medium-low heat. Remove from
heat and blend in flour. Add milk, Worcestershire sauce, remaining
1 1/2 teaspoons salt, mustard and pepper. Return to medium-low
heat and stir until thickened, about 10 minutes. Stir into potato
mixture. Add tomatoes, Parmesan and parsley. Ladle soup into
heated bowls and serve.
Corn Chowder
2 cups fresh raw corn kernels (about 4 ears of corn), or use frozen
1/4 cup butter
1/4 cup minced onion
1 tablespoon lemon juice
1/4 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 cups chicken stock
2 cups light cream
Saute onion in butter until translucent but not browned. Stir in lemon
juice, mustard, sugar, salt and pepper. Add corn and chicken stock.
Bring to a boil, cover, reduce heat and simmer for 10 minutes. Just
before serving add cream and a dash of
serving termperature over low heat. Do not let chowder boil after cream
is added.
Stephanie da Silva's Corn Chowder Collection
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Corn Soup
2 tablespoons butter or margarine
1 teaspoon chili powder
1 cup each seeded and diced green and red bell peppers
1 1/2 cups fresh or frozen thawed corn kernels
6 cups chicken broth
1 cup whipping cream
1/4 teaspoon salt
In a 3 quart pan, melt butter over medium heat. Add chili powder
and peppers; cook, stirring, for 3 minutes. Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5
minutes.
Whip cream with salt until stiff. Pour soup into a tureen, add
whipped cream, and stir lightly. Makes 8 to 10 servings.
Fresh Corn Chowder
6 fresh medium ears of corn
1/4 cup chopped onion
4 cups milk
2 tablespoons butter
3 tablespoons all purpose flour
1 slightly beaten egg
Using a sharp knife, cut tips of corn kernels off cobs. Scrape cobs.
In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon
salt. Bring to a boi, reduce heat. Cover; simmer about 15 minutes
or till corn is barely done, stirring occasionally. Stir in 3 1/2
cups of the milk, butter, 1 teaspoon salt and 1/4 teaspoon pepper.
Combine the remaining 1/2 cup milk and the flour. Add milk-flour
mixture to corn mixture. Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into beaten egg. Return
to hot mixture in saucepan. Cook over low heat for 2 minutes more,
stirring constantly (do not boil). If desired, garnish soup with
snipped chives and paprika or crumbled bacon. Serves 6.
Quick Cheesy Chicken-Corn Chowder
1 whole small chicken breast
1/4 cup chopped onion
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1/4 cup chopped celery
1 10 3/4-ounce can condensed cream of chicken soup
1 8 3/4-ounce can whole kernel corn
1/2 cup milk
1/2 cup shredded American cheese
2 tablespoons chopped pimiento
In a saucepan combine chicken, onion, celery, and 1/4 cup water. Bring
to a boil, reduce heat. Cover and simmer 15 to 20 minutes. Remove
chicken; when cool, cut off meat and chop. Return meat to broth; stir
in remaining ingredients. Cook, uncovered, for 10 minutes.
Corn Chowder
1 pound can cream-style corn
3 slices bacon, cut in 1/2-inch pieces
1/4 cup chopped onion
21/4 cup chopped celery
1 1/2 cups diced cooked potatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
2 cups milk
1 cup water
2 tablespoons butter
Fry bacon in skillet until almost crisp. Add onions and celery. Saute
until tender; drain. Combine bacon mixture, potatoes, water, salt,
pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and
corn. Heat thoroughly; do not boil. Top each serving with 1 teaspoon
butter.
Corn Chowder
4 cups (1 liter) corn kernels, cut from 8 large ears
2 medium-sized potatoes, cut into 1/2 inch (1 cm) cubes
1 small
2 1/2 cups (625 ml) water
2 cups (1/2 liter) chicken broth
5 tablespoons (75 ml) butter
2 cups (1/2 liter) hot milk
salt and coarsely ground pepper
cayenne pepper
1 cup (1/4 liter) heavy cream
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Place the corn in a large (4 quart (4 liter) saucepan. Pour in 1 cup
(1/4 liter) of the water, and the chicken broth. Place on low heat,
bring to a boil and simmer for 15 minues. Stir occasionally.
In the meantime, boil the potatoes in the remaining 1 1/2 cups (375 ml)
of water until tender, or for about 15 minutes. Drain. Gently cook the
chopped onion in 4 tablespoons (60 ml) of the butter, without browning,
until soft (about 10 minutes). Add the onion, well-drained potatoes
and hot milk to the corn. Puree this mixture in a blender, a cup or
two (1/2 liter) at a time, running for 1 minute at low speed and another
minute at high speed. Place the puree in the top of a very large double
boiler. Season to taste with salt and pepper and a dash of cayenne.
Place the pot over boiling water and heat the soup thoroughly. When
the mixture is scalding hot, stir in the heavy cream. Place the
remaining tablespoon (15 ml) of butter in a soup tureen, pour in the
chowder and serve at once.
Corn Chowder
4 fresh medium ears of corn or one 10-oz package frozen whole kernel
corn
(I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour
If using fresh corn, use a sharp knife to cut off just the kernel
tips from the ears of corn, then scrape the cobs with the dull edge of the
knife. (You should have 2 cups corn.)
In a large saucepan, combine corn, pototo, onion, water, bouillon,
and pepper. Bring to boiling; reduce heat. Cover and simmer about 10
minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of
the milk and the margarine or butter. Combine the remaining milk and flour.
Stir milk-flour mixture into corn mixture. Cook and stir till thickened
and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped
chives or snipped parsley and crisp-cooked, crumbled bacon. (I use
black pepper.) Makes 4 to 6 side-dish servings.
Clam and Corn Chowder
Stephanie da Silva's Corn Chowder Collection
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1/4 lb salt pork, diced 1 cup cooked corn, canned or fresh
2 onions, peeled & chopped 2 cups milk
2 stalks celery, chopped 1 cup cream
2 potatoes, peeled & chopped 2 cups minced clams
1 cup clam stock Salt & pepper to taste
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and
set aside. Saute onions and celery in fat until tender. Add potatoes and
stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer,
uncoverd, 10 minutes.Do not boil. Add clams and heat through. Season with
salt and pepper. If desired, garnish with reserved salt pork.
Serves 4.
Tomato-Corn Chowder
"Don't be surprised by the delicate pink color of this chowder." 1 qt milk 2 cups cooked corn, canned or
fresh 1 cup tomato puree Salt & pepper to taste 2 leaves basil 2 stalks celery, chopped 2 potatoes, peeled
& chopped Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes.
Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in
separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in
kettle, season with salt and pepper, and heat. Do not boil. mara
Stephanie da Silva's Corn Chowder Collection
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New England Clam Chowder
From: dwalker@faline.bellcore.com (Derek X. Walker)
Date: Mon, 15 Nov 1993 10:38:06 -0500
2 cans
2 cans chopped clams
1 cup half and half
Medium onion, diced fine
2 cloves of garlic, diced fine
Drain 1 can of clams and save juice from remaining can. Mix
all ingredients into a medium saucepan and bring to a boil over
medium heat, stirring constantly for 10 to 15 minutes, reducing
heat to low and simmer for approximately 10 simutes. Serve.
Recipe by:
Hans C. Lorenzen, Jr.
Glen Gardner, NJ
amyl
New England Clam Chowder
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/ne-clam-chowder.html [12/17/1999 12:01:44 PM]
Simple Corn Chowder
From: "Laura Smith, FAS-CS, Ext. 55824" AS000060@Orion.YorkU.CA
Date: Thu, 15 Jul 1993 15:12 EDT
1 large can of creamed corn
1 small can of nibblets corn
2 medium potatoes
1 medium onion
milk
salt and pepper to taste.
In a sauce pan, cook the potatoes and onion in boiling water.
Once cooked, do not drain cooking liquid and add cans of corn, and
continue heating until warm. Put a pad of butter in your bowl, and
ladle in hot soup. Add milk, salt and pepper to taste.
mara
Simple Corn Chowder
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/simple-cornchow.html [12/17/1999 12:01:48 PM]
Vegetable and Cheese Chowder
From: morrissey@stsci.edu (Mostly Harmless)
Date: Fri, 16 Jul 1993 18:50:28 GMT
This is from the Favorite Brand Name Recipes' Meatless Meals collection and
is very quick and easy:
Vegetable and Cheese Chowder
1/3 cup quick or old fashion oats, uncooked
1 cup sliced celery
1/2 cup chopped onion
2 Tbsp. butter
2 cups milk
2 cups water
1 package (16 oz.) frozen mixed vegetables (can substitute canned or,
even better, fresh vegetables of your choice - you would just
need to cut the cooking time down a bit)
1 tsp mustard
1/2 tsp salt
1/8 tsp black pepper
2 cups (8 oz) cheddar cheese, shreaded
Place oats in food processor or blender; cover and process for 1 minute;
set aside.
In a 4-quart saucepan or a dutch oven, saute celery and onion in butter
until tender; blend in ground oats.
Gradually add milk and water; continue cooking over medium heat, stirring
constantly, until thickened.
Reduce heat; add remaining ingredients except cheese.
Continue cooking over low heat for 10 minutes or until veggies are heated
through.
Remove from heat; add cheese and stir til well blended.
mara
Vegetable and Cheese Chowder
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/vege-chs-chow.html [12/17/1999 12:01:49 PM]
``Cream of'' Soups
Index
l Cream of asparagus soup with Morels
l Cream of Broccoli Soup
l Cream of Carrot Soup
l Cream of salsify and mushroom soup
amyl
``Cream of'' Soups
http://www.cs.cmu.edu/~mjw/recipes/soup/cream-of/index.html [12/17/1999 12:01:53 PM]
Cream of asparagus soup with Morels
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 20 Oct 1993 12:00:00 +0100
Fredy Girardet: 'I like to serve a light little soup at the start of a
meal. In a menu of four or fives courses, this is one of the best soups for
sharpening the appetite'.
Servings: 4
8 Thin green asparagus spears
6 Fat green asparagus spears,
-- about 10 cm (4 in) long
1 Shallot, medium-sized
100 g Fresh morels (3 1/2 oz) or
-- 15 g (1/2 oz) dried ones
100 g Unsalted butter (3 1/2 oz)
200 ml Double cream (scant 1/2 pint
Salt
Pepper
Preparation
Clean the asparagus spears and cook the thin ones for about 5 minutes and
the fat ones for about 10 minutes in boiling salted water. Drain both
kinds and reserve the water in which they cooked. Cut off the tips of the
eight thin spears and set them aside for the garnish.
Peel and chop the shallot finely. Wash the morels CAREFULLY and cut them
into quarters (if you are using dried ones, soak them in water for at
least half an hour before this step).
Heat half the butter in a saucepan. Add two-thirds of the chopped shallot
and colour in the butter. Add the six fat asparagus spears and 200 ml (a
scant 1/2 pint) of their reserved cooking water. Bring to the boil.
Add the cream and reduce it by boiling fast for 2 minutes. Liquidise the
soup with 30g (1 oz) of the remaining butter. Wash out the saucepan.
Strain the liquidized soup through a fine sieve. Season with salt, pepper
and cayenne, and return it to the cleaned saucepan. Set it aside.
Finishing
Reheat the thin asparagus tips by warming them through in a little of
their cooking liquid. Reheat the asparagus soup.
Cream of asparagus soup with Morels
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Put the morels, the rest of the chopped shallot and the remaining 20 g
(3/4 oz) butter into a small saucepan. Season with a little salt and cook
gently. The morels will excludea little liquid. Leave them to cook until
they have given off all their liquid, at which stage they will be done.
Take them off the heat.
Serving
Put a ladleful of the soup into each soup-plate. Garnish the centre of
each one with a share of morels and two asparagus tips.
(From: Fredy Girardet, Cuisine spontanee, M-Papermac, ISBN 0-333-40957-4)
Posted by Rene Gagnaux
amyl
Cream of asparagus soup with Morels
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Cream of Broccoli Soup
From: mnneely@ucdavis.edu ()
Date: Thu, 23 Sep 1993 21:56:13 GMT
Hello everyone. This is my first time posting to this tasty group. A
couple of days ago I created what I thought was a yummy soup...
2 bunches broccoli, stalks removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound of mushrooms, diced
5 cloves of garlic, minced
2 cups of white wine
1 pint of whipping cream
1 pint of lowfat plain yogurt (or about 2 individual sized tubs)
1 T of dried basil
2 T nutmeg
1 1/2 T Worcestershire sauce
4 oz freshly grated Parmesan cheese
salt and pepper to taste
PREPARATION TIME: about 45 minutes
MAKES: about 20 servings
Put vegetables in BIG pot and cover with wine and water. Bring to a boil
slowly and let simmer until vegetables are soft. Puree (a hand blender is
handy). Add remaining ingredients, stirring while doing so. Let simmer
for a few minutes before eating. Feel free to play around with the
seasonings. I cook by taste so the amounts are guestimates!
amyl
Cream of Broccoli Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/cream-of/cream-broccoli.html [12/17/1999 12:01:59 PM]
Cream of carrot soup
From: gisselbr@husc8.harvard.edu (Stephen Gisselbrecht)
Date: 1 Sep 93 19:43:38 EDT
2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 T dried thyme
~2 t ground coriander seed
~2 t ground ginger root (less if you don't like hot food)
~1/2 t black pepper
~1/2 t ground cardamom
~1 C good red wine
1 C sour cream
salt to taste
Peel and dice the first four ingredients, and put in a large pot.
Yeah, it seems like a whole lot of garlic, but it makes a lot of soup and
it's going to cook for a long time. Add the seasonings, then the wine,
then water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot overcook
it at this point. When you think it's ready, test the largest chunk of
carrot you can find--it should be quite soft.
Strain the soup through a colander, reserving the liquid. Puree
the veggies in a food processor--you'll probably have to do this in
batches. Use a little of the liquid to help it form a smooth puree. Stir
the sour cream into the puree; you may not want to use the whole cup, so
try adding less and tasting it.
Strain the reserved broth into the puree through a fine-meshed
sieve. (The spices will have given up all their flavor by now, and they
make the soup kinda gritty.) Stir it in, and then *carefully* salt it.
Makes lots--probably enough for a first course for 10. Serve
warm. If desired, you can simmer some broccoli florets in the strained
broth while you're pureeing and then throw those in for color and texture
contrast.
amyl
Cream of carrot soup
http://www.cs.cmu.edu/~mjw/recipes/soup/cream-of/cream-carrot.html [12/17/1999 12:02:00 PM]
Cream of salsify and mushroom soup
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Thu, 4 Nov 1993 11:00:00 +0100
Categories: Soups
Servings: 4
450 g Salsify ( 1 lb)
2 Onions, chopped
3 tb Sunflower oil
275 g Mushrooms (9 2/3 oz),
-- cleaned and roughly
-- chopped
1 tb Olive oil
1 l Water (2 1/8 pints)
25 g Butter (1 oz)
25 g Flour (1 oz)
1 1/2 dl Milk (1/4 pint)
Sea salt
Black pepper, freshly ground
Scrub the salsify in plenty of water, discard the ends of the roots and
cut into 1 cm (1/2 in) lengths. Soften the onions with the salsify in the
sunflower oil for 10 ... 15 minutes in a heavy, covered pan. Stir
occasionally to prevent sticking, as salsify is dry.
Meanwhile stew the mushrooms in the olive oil until they have given off
their liquid, reserve the liquid and add the mushrooms to the salsify and
onions. Cover with the water and bring to the boil; simmer for 20 minutes.
In a heavy pan, melt the butter, stir in the flour and gradually add first
the mushrooms-liquid, then the milk. When you have a thick sauce, slowly
stir in the liquid from the soup, add the vegetables and liquidize.
Season with salt and pepper to taste.
From: B.Allen, The soup book, M-Papermac, 1993, ISBN 0-333-58224-1
(Salsify is a long, thin, darkly earth-coloured root, can be found in
greengrocers's shops in February, also available as preserved ; when
scrubbed, it is revealed to be white whithout an obvious outer skin. Also
known as "vegetable oysters" - some curiously salt, fishy flavour - or as
"poor people's asparagus")
MMMMM
amyl
Cream of salsify and mushroom soup
http://www.cs.cmu.edu/~mjw/recipes/soup/cream-of/cream-salsify-mushroom.html [12/17/1999 12:02:04 PM]
Hot and Sour Soups
Index
l Hot & Sour Soups : COLLECTION (Micaela Pantke)
l Hot & Sour Soups : COLLECTION (Mike Bowers
l Hot & Sour Soups : COLLECTION (Sarah Henderson)
l Hot and Sour Vegetable Soup
l Vaththalkozhambu (Indian hot+sour sauce/soup)
amyl
Hot and Sour Soups
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/index.html [12/17/1999 12:02:08 PM]
COLLECTION: Hot & Sour Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:15 +0200
Contents
l Chinese Soup
l Hot And Sour Rice Soup (Kim Muralt)
l Hot And Sour Shrimp Soup (Thai) (Sarah Henderson)
l Hot And Sour Soup (Chinese) (Sarah Henderson)
l Hot And Sour Soup (Cynthia K. Harkins)
l Hot And Sour Soup (1) (Gary Allen)
l Hot And Sour Soup (2) (Gary Allen)
l Hot And Sour Soup (Kelly Quaal)
l Hot And Sour Soup (1) (Kim Muralt)
l Hot And Sour Soup (2) (Kim Muralt)
l Hot And Sour Soup (3) (Kim Muralt)
l Hot And Sour Soup (rdabrowski@galaxy.gov.bc.ca)
l Hot And Sour Soup (Rich Young)
l Taiwanese Hot And Sour Soup (Eddie Van Huffel)
l Thai Hot And Sour Soup (Kim Muralt)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
CHINESE SOUP
====================
(Serves 2)
Ingredients:
------------
30g shiitake mushrooms
1 medium onion
1 red bell pepper
1 green bell pepper
10g butter
100g soy sprouts
2 tblsp soy sauce
2 tblsp vinegar
COLLECTION: Hot & Sour Soups
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1 tblsp honey
1/2 l beef or chicken broth
Spices: salt, cayenne pepper, ginger, 5-spices powder (to taste)
Instructions:
-------------
Soak mushrooms 30 minutes in lukewarm water. Dice bell peppers and onion
finely. Cut mushrooms in thin strips.
Put butter and onions in microwave pan and steam for 2-3 minutes at 600
W. Add bell peppers, soy sprouts and mushrooms. Stir in soy sauce,
vinegar and honey. Cover and boil at 600 W for about 10-12 minutes.
Add broth and season with spices. Heat another 5 minutes at 600 W,
season again, if necessary and leave to stand for another 3 minutes.
Note:
-----
If you don't want to use a microwave oven you should steam the
vegetables in a pan, pour in broth and boil at low heat for about 15
minutes.
Nutritional Value per Serving:
------------------------------
160 kcal (670 kJ)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
HOT AND SOUR RICE SOUP
======================
(Serves 6)
Ingredients:
------------
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 cup broth
1/4 lb boneless pork (cut into matchsticks)
1/2 cup slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 cup rice, cooked
1/4 cup rice or white vinegar
2 tblsp cornstarch
2 tblsp soy sauce
2 tblsp water
1/2 tsp white pepper
1 egg, beaten
1 tsp sesame oil
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2 green onions, thinly sliced
1/2 tsp hot pepper sauce
Instructions:
-------------
In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork,
mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper
sauce. Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth. Gradually
stir it into the soup. Cook until slightly thickened. Remove from
heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sehender@reed.edu (Sarah Henderson)
Source: Madhur Jaffrey's _Far
HOT AND SOUR SHRIMP SOUP (THAI)
===============================
Ingredients:
------------
1 lb. med. shrimp
2 sticks fresh or 2 tablespoon. dried lemongrass
4 fresh or dried kaffir lime leaves or
1 tblsp finely grated lemon zest
1 1/2 qt chicken stock
1 tblsp fish sauce or salt to taste
3 tblsp fresh lime juice or to taste
1 tsp Thai chili paste (nam prik pow) or
substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
15 oz can straw mushrooms or 12 med. fresh mushrooms
3 fresh hot green chilies
3 tblsp cilantro
Instructions:
-------------
Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces -- starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
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stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.
Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the refrigerator.**
Prepare garnish shortly before serving. Cut green chilies into fine
rounds.
when it begins to boil, drop in peeled shrimp. Cook on medium heat for
2 minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sehender@reed.edu (Sarah Henderson)
Source: Jeff Smith's _Three Ancient Cuisines_.
HOT AND SOUR SOUP (CHINESE)
===========================
Ingredients:
------------
6 cups chicken stock (seasoned with some ginger)
2 tblsp light soy sauce
1/4 lb lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms (soaked 3 hrs., drained, julienned)
3/4 tsp ground white pepper or more to taste
1/4 cup white vinegar -- more or less to taste
5 tblsp cornstarch mixed with 5 tblsp water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
Garnish:
--------
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper
Instructions:
-------------
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
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minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd.
Bring to simmer and pour in eggs in a very thin stream over the surface
of the soup. Wait 10 seconds and stir gently. Add garnishes and serve.
Note: Add garlic and red chili paste for more heat.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: harkins@iraq.crd.ge.com (Cynthia K. Harkins)
HOT AND SOUR SOUP
=================
Ingredients:
------------
7 1/2 cups chicken broth - use canned over cubes
1/4-1/2 lb pork - shredded
Marinade:
---------
1/2 tsp cornstarch
1 tsp sesame oil
1/2 tsp sherry
3 cups hot water
20 small dried tree ears
20-30 dried tiger lily buds
8-12 dried Chinese (black) mushrooms
6-12 oz fresh mushrooms - sliced
1-2 cans water chestnuts - sliced
1 carrot - shredded
1 can bamboo shoots - shredded (optional)
1/2-3/4 lb tofu - shredded
6 tblsp cornstarch
6 tblsp COLD water
1/4 cup Worcestershire Sauce
1/4 cup Vinegar
1 egg - beaten
1/2-1 tsp black pepper
1/2-1 tsp white pepper
2-4 tblsp brown sugar (optional)
1 tblsp sesame oil
Instructions:
-------------
Preparation:
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------------
1. Start heating chicken broth on low heat.
2. Mix marinade ingredients and add shredded pork. Let stand at least
20 minutes.
3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot water
and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5. When the dried ingredients are done soaking, remove the stems from
the Chinese mushrooms and slice them. Remove the stems from the tiger
lily buds and remove any hard spots from the tree ears. If the tree
ears are too large to fit on a soup spoon cut them.
6. Mix 6 tblsp. cornstarch with 6 tblsp. COLD water.
Making the soup:
----------------
1. Bring the chicken broth to a full boil and reduce heat to medium.
2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo) and
simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait until
soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gallen@apollo.HP.COM (Gary Allen)
HOT AND SOUR SOUP
=================
(Serves 4-6)
Ingredients:
------------
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1 tblsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 tblsp soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use canned)
1 tblsp dry sherry
3 tblsp red wine vinegar
1 tblsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 tblsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
Instructions:
-------------
1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for
the shiitakes, and in boiling water for the lily buds and tree ears).
Heat the chicken broth (if it's canned, prepare it).
2) Mince the garlic and ginger root and combine them. Shred the pork
loin. Shred the bamboo shoots. Combine the cornstarch and the water.
Chop the green onions. Lightly beat the eggs.
3) Heat oil in wok (medium), add the garlic and ginger, stirring 30
seconds.
4) Add the pork, cooking until it loses its pink color.
5) Add the soy sauce, cook for 1 minute more.
6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly
for 1 minute.
7) Stir in chicken broth, sherry, and vinegar.
8) Stir cornstarch/water mix one last time and add it to the soup.
9) Add the tofu and bring the soup to a boil.
10) Turn the heat to low, add the green onions.
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11) Add the beaten eggs in a slow stream, stirring several times.
12) Turn off the heat and add the sesame oil, chili oil, white pepper.
Season to taste and serve immediately.
Notes:
------
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand it, hot and
sour soup, traditionally, is a Northern Chinese way of using leftovers.
Therefore, there are many, many variations possible, particularly in the
dried ingredients. We never make it exactly the same way twice. I
recommend using the shiitakes at least; most any grocery store has them.
You may find tree ears and lily buds in an oriental food store.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: quaalk@dynamic.network.com (Kelly Quaal)
Source: "The Chinese Cookbook" by Craig Claiborne and Virginia Lee.
HOT AND SOUR SOUP
=================
(6 to 8 servings)
Ingredients:
------------
2 large dried black mushrooms
6 tree ear mushrooms
4 dried tiger lily stems
1 tblsp peanut, vegetable, or corn oil
1/4 cup finely shredded pork
1 tblsp light soy sauce
1/2 cup filely shredded bamboo shoots
5 cups rich chicken broth
salt to taste
2-3 tblsp red wine vinegar, according to taste
1 tsp dark soy sauce
2 tblsp cornstarch
3 tblsp water
1 1/2 pads fresh white bean curd, cut into thin strips
2 eggs, lightly beaten
1 tblsp sesame oil
1 tsp freshly ground white or black pepper
2 tblsp chopped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)
Instructions:
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-------------
1. Place the mushrooms, tree ears, and tiger lily stems in a mixing
bowl. Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain.
2. Cut off and discard the stems of the mushrooms and the harder part
of the tree ears. Cut both the mushrooms and tree ears into thin
slices. With the fingers, shred the tiger lily stems, and if they are
very long cut them in half.
3. Heat a wok or skillet, and when it is hot add the oil and shredded
pork. Stir to separate the strands of pork and add the light soy sauce.
Add the mushrooms, tree ears, tiger lilly stems, and bamboo shoots.
Stir quickly about 1 minute and add the chicken broth and salt. Stir in
the vinegar and dark soy sauce.
4. Combine the cornstarch and water and stir into the simmering broth.
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won't overcook when they are added.
5. Add the sesame oil and pepper and stir to blend. Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion. Sprinkle with the chopped scallion and the minced
fresh coriander, if desired. Serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
HOT AND SOUR SOUP (1)
=====================
Ingredients:
------------
2 tblsp oil
2-3 oz. fresh mushrooms
6-8 cup stock
1 small can of sliced bamboo shoots (3 oz?), cut lengthwise into
three, drained
8 oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained
2 tblsp vinegar
2 tblsp soy sauce
1/4 tsp white pepper
3 tblsp corn starch
3 tblsp water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 tblsp chinese-style dark sesame oil
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fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
Instructions:
-------------
Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I used
chicken, which is traditional). Most people will want the stock to have
salt, but remember that the soy sauce is salty. Add the ginger, heat to
a boil, and simmer gently for 20 minutes.
At some point you may wish to discard the ginger so some unsuspecting
soul doesn't bite into it and get a mouthful of heat. You may wish to
do the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients together
and ready.
Get five small bowls. Put the vinegar, soy sauce, ground white pepper
and (optional) hot sauce in one and mix. Put the corn starch and water
in the next and mix. Put the (optional) egg in the next and beat
lightly. Put the green onion in the next, and the tofu and
matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat.
If using egg, stir the soup in one direction until it's moving pretty
well. Dribble the egg in, forming long strands. Let the strands firm
(20 seconds). Add sesame oil and stir. You can float the green onions
on top, or stir them in. Serve, with chili oil available for those who
like it hotter.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
HOT AND SOUR SOUP (2)
=====================
Ingredients:
------------
1-2cm fresh root ginger
1 medium sized hot green chilli (cored and seeded)
2 cloves garlic
2 1/2 cups water
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1 vegetable stock cube (2 cup size)
Juice of one lemon
1 tblsp vinegar
3 tblsp dark soy sauce
1/3 tsp dried ginger
1 tsp five spice powder
4 spring onions
1 medium sized red sweet bell pepper
1 medium sized yellow sweet bell pepper
225g tin water chestnuts
225g tin bamboo shoots
Instructions:
-------------
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow
peppers into strips. Slice the water chestnuts and bamboo shoots. Add
these and the other remaining ingredients. Cook until the vegetables
are cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
This is a recipe from a good chinese restaurant in
HOT AND SOUR SOUP (3)
=====================
(Serves 4)
Ingredients:
------------
1 qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 tblsp shredded bamboo shoots
2 tblsp shredded cloud ears
2 tblsp dry lily buds
1 tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
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2 tblsp minced scallions or green onions
In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well Add
the pork, bean curd, bamboo shoots, cloud ears and lily buds to the
boiling stock. Bring again to a boil and stir in the pepper, salt, soy
sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking
constantly to form thin strands of egg. Remove from heat and add oil.
Ladle into bowls and garnish with minced scallions.
Preperation time: ~20min Cooking time: ~20 min
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: gallen@apollo.HP.COM (Gary Allen)
Source: USENET Cookbook
HOT AND SOUR SOUP (Popular
=================================================
(serves 6-8)
Ingredients:
------------
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 tblsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
Mixture A:
----------
1 tsp light soy sauce
1 tsp cornstarch
Mixture B:
----------
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
Mixture C:
----------
3 tblsp cornstarch
3 tblsp water
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Mixture D:
----------
2 tblsp light soy sauce
2 tblsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 tblsp scallion, or green onion, chopped
1 tblsp fresh ginger, chopped (Do not use powdered ginger).
Instructions:
-------------
1) Put the golden needles, wood ear, and black mushroom to soak in
separate bowls of water. It takes 30 to 60 minutes for them to be
ready. After soaking, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these off and discard them.
Discard the soaking liquids.
2) Meanwhile, prepare mixtures A,C, and
bowls, and mix well. When mixing with cornstarch, add the liquid slowly
to the cornstarch. This avoids getting undissolved cornstarch balls.
3) Shred the pork. This pork must be very lean. The meat portion of
pork cutlets or the center of pork chops are good sources. Shredding
means cutting the pork into pieces about the size of wooden matches.
(1/4 inch square by 1-2 inches) This is most easily done by slicing the
pork, then laying the slices overlapping each other at an angle and
cutting these at a reverse angle.
4) Marinate the pork in mixture A for 15 minutes. Then use 2 tblsp oil
to stir-fry the meat until the color changes. Set the meat aside.
5) Shred and cube the other ingredients.
6) Bring mixture B to a boil and add the black mushroom, bamboo shoots,
wood ear, bean curd, and golden noodles. Cook for 3 minutes. Add the
meat, then add mixture C. Add the beaten egg while stirring to disperse
the egg in sheets and filaments. Add mixture D, and cook another
minute.
7) Serve hot.
Notes:
------
Bean curd must be fresh. If you cannot get it fresh, omit it.
You will need at least 6 bowls (soup bowls are OK), 1 large bowl, and
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either a two-handled wok or a large sauce pan. Don't attempt this with
a one-handled wok because it will be filled with boiling soup and is
almost certain to spill.
Hot and sour soup is a generic soup type, so you can make many
variations on this soup. To control the spiciness, adjust the ratio
between mixture D and mixture B. Changing the ratios inside mixture D
changes the nature of the soup. Finally, you can add a lot more
ingredients if you want. The critical ingredients are the golden
needles, bamboo (although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with different kinds
of fungus and bamboo. Adding other mild vegetables is usually a
success.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: rdabrowski@galaxy.gov.bc.ca
HOT AND SOUR SOUP
=================
(Serves 6)
Ingredients:
------------
8 oz sliced ham
4 oz small mushrooms
8 oz lean pork
1 oz chinese pickles
4 oz bamboo shoots
7 cup chicken stock
1/2 cup white wine
1/2 tsp salt
2 tblsp corn starch
1/4 cup water
2 tblsp white vinegar
1 tsp sesame oil
1 egg
6 shallots (green onions)
8 oz bean curd (fresh)
soy sauce
Instructions:
-------------
Cut ham into very fine shreds, slice mushrooms thinly, cut pork,
pickles, and bamboo shoots into very fine shreds.
Place chicken stock, wine and salt into large pan, bring to boil, boil
uncovered for 5 minutes. Remove pan from heat. Place corn starch and
water into bowl, stir until wll combined. Gradually add mixture to
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chicken stock, stir until combined. Return pan to heat, stir until soup
comes to boil, reduce heat, add ham, mushrooms, pork, pickles and bamboo
shoots. Stir until mixed. Simmer uncovered for 5 minutes.
Stir in vinegar and oil. Beat eggs and gradually add to chicken stock,
stirring constantly. Add chopped shallots, add bean curd cut into 1/2
inch cubes. Simmer 3 minutes. Spoon into individual bowls, top with a
tsp of soy sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: young@serum.kodak.com (Rich Young)
HOT AND SOUR SOUP
=================
(Serves 5 or 6)
Ingredients:
------------
1 quart golden miso broth
1 can bamboo shoots
1 can sliced water chestnuts
4 or 5 tree ear mushrooms, chopped
4 or 5 shitake mushrooms, chopped
1 pound firm tofu, cubed
1 can baby corn
4 Tblsp white vinegar
4 Tblsp dark soy sauce
2 Tblsp cooking sherry
2 Tblsp sesame oil
1 Tblsp oriental hot oil
chopped scallions to taste
Instructions:
-------------
Bring miso broth to simmer in wok. Add all ingredients except sesame
oil and scallions. Simmer 20 minutes.
Add sesame oil, stir and serve with chopped scallions (white and green
parts) on top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
TAIWANESE HOT AND SOUR SOUP
===========================
I had an unusual hot and sour soup at a taiwanese restaurant in
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and made a copy which follows.
I start off with chicken broth, and when it is hot, I put in Lemon Grass
and steep it like tea. While this is steeping, I add one or two
tablespoons of Louisiana Hot Soss for the heat. When the broth is
reasonably cool, I strain it, and put it back in the pot. Oh yes, while
I am letting the grass steep, I prepare julienne strips of white meat of
chicken, sliced mushrooms, pea pods, scallions and a little bit of bean
sprouts. Then I reheat the broth to a boil, and immediately take it off
of the heat and put in the rest of the ingredients. In less than a
minute, the soup is ready for serving. Salt to taste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
THAI HOT AND SOUR SOUP
======================
If you can follow what I am about to write you, you might come up with
something I had a Thai Restaurant.
Purchase some lemon grass, a handful of snow peas, a few sliced
mushrooms, a few scallions, and a couple of chicken breasts. Along with
this, have some
Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil.
When it begins to boil, turn off the heat, and add the lemon grass, as
well as Hot Soss (My copywrited version of Sauce) to taste. While all
of this is going on, prepare the Chicken breasts by julienning them
(little strips), tthe scallions should be sliced into 1/4" pieces both
white and green. About 2 or 3 should do, as most oriental soups are
more clear broth, than the soups I used to prepare in my restaurant.
When the chicken is stripped, the onions, snow peas, and mushrooms have
been sliced and made ready, strain the broth, getting rid of the lemon
grass. Then bring the broth to a boil, and again turn off the heat.
Add the ingredients, and let sit for 1 minute.
The Chicken and all of the veggies will then be cooked satisfactory, and
the soup will be ready to serve. My children have done this at school,
and it is like pulling a rabbit out of a hat....
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
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COLLECTION: Hot and Sour soup
From: Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu
Date: Thu, 28 Oct 1993 17:34:17 PST
previously posted to the net...
-------------------------------------------------------------------------------
HOT and SOUR RICE SOUP: (Serves 6)
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
HOT AND SOUR SOUP
=================
If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I'm sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).
2 T oil
2-3 oz. fresh mushrooms
6-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
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8 oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained
2 T vinegar
2 T soy sauce
1/4 t white pepper
3 T corn starch
3 T water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 T chinese-style dark sesame oil
Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I
used ch****n, which is traditional, but this is cross-posted to
rec.food.veg, so I can't say that). Most people will want the stock
to have salt, but remember that the soy sauce is salty. Add the
ginger, heat to a boil, and simmer gently for 20 minutes. At some
point you may wish to discard the ginger so some unsuspecting soul
doesn't bite into it and get a mouthful of heat. You may wish to do
the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients
together and ready. Get five small bowls. Put the vinegar, soy
sauce, ground white pepper and (optional) hot sauce in one and mix.
Put the corn starch and water in the next and mix. Put the
(optional) egg in the next and beat lightly. Put the green onion in
the next, and the tofu and matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat. If using egg, stir the soup in one direction until it's
moving pretty well. Dribble the egg in, forming long strands. Let
the strands firm (20 seconds). Add sesame oil and stir. You can
float the green onions on top, or stir them in. Serve, with chili
oil available for those who like it hotter.
FROM: Terri Huggett
Saved from the net. Don't know if all the ingredients are easy to
find. Hope it helps.
Terri Huggett
huggett@sequent.com
----------------------------
From: harkins@iraq.crd.ge.com (Cynthia K. Harkins)
Path:
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Hot & Sour Soup
Ingredients:
. 7 1/2 cups chicken broth - use canned over cubes
. 1/4 - 1/2 lb. pork - shredded
Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry
. 3 cups hot water
. 20 small dried tree ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms
. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)
. 1/2 - 3/4 lb. tofu - shredded
. 6 tbsp. cornstarch
. 6 tbsp. COLD water
. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar
. 1 egg - beaten
. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
.
Directions:
Preparation:
1. Start heating chicken broth on low heat.
2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.
3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot
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water and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.
6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.
Making the soup:
1. Bring the chicken broth to a full boil and reduce heat to
medium.
2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is
boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
---------------------------
From: gallen@apollo.HP.COM (Gary Allen)
HOTSOUR-SOUP-2(SP) USENET Cookbook HOTSOUR-SOUP-2(SP)
HOT AND SOUR SOUP
HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup
I learned this recipe while taking
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples' tolerance range.
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INGREDIENTS (serves 6-8)
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).
PROCEDURE
(1) Put the golden needles, wood ear, and black mushroom
to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soaking,
the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.
(2) Meanwhile, prepare mixtures A,C, and
their ingredients in bowls, and mix well. When
mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.
(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
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matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.
(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.
(5) Shred and cube the other ingredients.
(6) Bring mixture B to a boil and add the black mushroom,
bamboo shoots, wood ear, bean curd, and golden
noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and filaments.
Add mixture D, and cook another minute.
(7) Serve hot.
NOTES
Bean curd must be fresh. If you cannot get it fresh, omit
it.
You will need at least 6 bowls (soup bowls are OK), 1 large
bowl, and either a two-handled wok or a large sauce pan.
Don't attempt this with a one-handled wok because it will be
filled with boiling soup and is almost certain to spill.
Hot and sour soup is a generic soup type, so you can make
many variations on this soup. To control the spiciness,
adjust the ratio between mixture D and mixture B. Changing
the ratios inside mixture D changes the nature of the soup.
Finally, you can add a lot more ingredients if you want.
The critical ingredients are the golden needles, bamboo
(although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with different
kinds of fungus and bamboo. Adding other mild vegetables
is usually a success.
RATING
Difficulty: easy but tedious. Time: 1-2 hours (lots of
preparation, little cooking) Precision: measure the
ingredients.
HOT AND SOUR SOUP
HOTSOUR-SOUP-1 -
I have seldom been to a Chinese restaurant without having
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hot and sour soup, and it was pleasant to discover how easy
it is to make it at home. We have fixed this by itself as a
dinner for two with enough left over for lunch. Particularly
when we add extra meat and vegetables, we find it a
very hearty soup which is surprisingly easy to make.
INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
PROCEDURE
(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and tree ears). Heat the
chicken broth (if it's canned, prepare it).
(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.
(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.
(4) Add the pork, cooking until it loses its pink color
(5) Add the soy sauce, cook for 1 minute more.
(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.
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(7) Stir in chicken broth, sherry, and vinegar.
(8) Stir cornstarch/water mix one last time and add it
to the soup.
(9) Add the tofu and bring the soup to a boil.
(10) Turn the heat to low, add the green onions.
(11) Add the beaten eggs in a slow stream, stirring
several times.
(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.
NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find tree ears and lily buds in an oriental
food store.
RATING
Difficulty: easy to moderate Time: about an hour Precision:
no need to measure.
Hot and Sour soup
Ingredients
o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
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o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots
Method
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
Units
All units and measures are metric American. A
version is available from foster@jumbly.enet.dec.com
HOT & SOUR SOUP
This is a recipe from a good chinese restaurant in
1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions
In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min
--
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amyl
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COLLECTION: Hot & Sour Soups
From: Sarah Henderson sehender@reed.edu
Date: Tue, 10 Aug 1993 11:33:50 -0700 (PDT)
Hot and Sour Soup
from Jeff Smith's _Three Ancient Cuisines_.
Hot & Sour Soup(Chinese)
*Add garlic and red chili paste for more heat.
6 cups chicken stock(seasoned with some ginger)
2 Tbsp. light soy sauce
1/4 lb. lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned)
3/4 tsp. ground white pepper or more to taste
1/4 cup white vinegar--more or less to taste
5 Tbsp. cornstarch mixed with 5 Tbsp. water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
Garnish
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring
to simmer and pour in eggs in a very thin stream over the surface of the
soup. Wait 10 seconds and stir gently. Add garnishes and serve.
from Madhur Jaffrey's _Far
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Hot & Sour Shrimp Soup(Thai)
1 lb. med. shrimp
2 sticks fresh or 2 Tbsp. dried lemongrass
4 fresh or dried kaffir lime leaves or
1 Tbsp. finely grated lemon zest
1 1/2 quarts chicken stock
1 Tbsp. fish sauce or salt to taste
3 Tbsp. fresh lime juice or to taste
1 tsp. Thai chili paste(nam prik pow) or
substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
15 oz. can straw mushrooms or 12 med. fresh mushrooms
3 fresh hot green chilies
3 Tbsp. cilantro
Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces--starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.
Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point several
hours ahead of time and stored in the refrigerator.**
Prepare garnish shortly before serving. Cut green chilies into fine
rounds.
it begins to boil, drop in peeled shrimp. Cook on medium heat for 2
minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.
mara
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Hot and Sour Vegetable Soup
From: amcmicha@mason1.gmu.edu (F Andrew McMichael)
Date: Fri, 17 Sep 1993 11:07:08 -0400
-----
Ingredients:
8 c. Vegetable Stock
1/2 lb. Mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces
1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies
4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded
-----
Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce,
and red chilies in bowl and set aside.
Bring stock to a boil and add mushrooms, bok choy, seaweed, and
bean curd. Boil for 2 - 3 minutes.
Add vinegar mixture and simmer 2 minutes.
Add corn starch solution and stir until clear. Ladle into bowls
and garnish with oinions.
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The seaweed is optional, but gives it an interesting flavor. This is
an entire meal in and of itself.
amyl
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Lentil Soups
Index
l Lentil Soups : COLLECTION
l Lentil & Brown Rice Soup
l Lentil soup with liver dumplings
amyl
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COLLECTION: Lentil Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:17 +0200
Contents
l Armenian Lentil Soup (Stephanie da Silva)
l Christo's Lentil-Spinach Soup (Susan Kennedy)
l Leek And Lentil Soup (Stephanie da Silva)
l Lentil Soup (1) (Stephanie da Silva)
l Lentil Soup (2) (Stephanie da Silva)
l Lentil Soup (3) (Stephanie da Silva)
l Lentil Soup (Little red-headed girl)
l Lentil-Spinach Soup (Little red-headed girl)
l Lentil Vegetable Soup (Tara McDermott)
l Quick Lentil-Kale Soup (Ted Wayn Altar)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
Source: A Chef from the Culinary
ARMENIAN LENTIL SOUP
====================
Ingredients + Instructions:
---------------------------
1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
3 cup peeled, cubed eggplant
1 cup diced green pepper
3-6 cloves garlic, minced
Saute in olive oil until lightly browned
Add:
----
6 cup stock (I use chicken)
1 1/2 cup lentils
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1 1/2 cup chopped tomato
4 oz. dried apricots, sliced (yes!)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne
1 tblsp paprika
1 1/2 tsp salt
Simmer until lentils are tender
Finish with:
------------
3 tblsp parsley
1 tblsp mint
Adjust seasonings to your taste. Bon Appetit!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kennesm@ns.network.com (Susan Kennedy)
CHRISTO'S LENTIL-SPINACH SOUP
=============================
Ingredients:
------------
2 cup diced yellow onions
1/4 cup olive oil
6 cup chicken stock
1 lb (2 1/4 c.) green lentils
1 lb chopped frozen spinach
or 1 qt. fresh leaves, stemmed, washed, and loosely packed
2 tsp ground black pepper
1/4 cup fresh lemon juice
salt to taste
Instructions:
-------------
In a deep saucepan, saute onions in olive oil until transparent, but not
brown. Add chicken stock and bring to boil. Add lentils and return to
moderate boil. If using frozen spinach, add it at this point; if using
fresh spinach, julienne the leaves and add when the lentils have been
cooking 20 minutes. The soup should cook a total of 30 to 40 minutes,
depending on the dryness of the lentils. Finish the soup with black
pepper, lemon juice, and salt. Makes 6 servings.
1/6 recipe: 288 calories; 1620 mg. sodium; 12 gm. fat
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From: arielle@taronga.com (Stephanie da Silva)
LEEK AND LENTIL SOUP
====================
Ingredients:
------------
1 oz orange split lentils
1 medium leek, washed and chopped
1 rasher bacon, chopped
1 carrot, chopped
1/2 oz butter or margarine
about 7 fl oz water or ham stock
2 fl oz milk
salt and pepper
Instructions:
-------------
Wash and drain the lentils in a small sieve.
Heat the fat in a medium saucepan and fry the chopped bacon a little.
Add the leeks, carrot and lentils and saute together for about 10
minutes, stirring frequently to prevent sticking.
Pour in the water or stock and milk, stir, bring to the boil and simmer
for about 30 minutes.
Liquidise the soup in a blender or food processor, seasoning well with
salt and pepper to taste. Reheat and thin down if necessary with more
milk.
If you prefere to use brown or green whole lentils, which have a lovely
flavour, instead of the orange split lentils, simmer 1 oz in a small
saucepan in 6 fl oz of water for 40 minsutes first. Then fry the bacon
and the vegetables together for 10 minutes and add with the fat to the
simmering lentils. Pour in the 7 fl oz water or stock and the milk,
bring to the boil and simmer for about 20 minutes. Liquidise and finish
as in the recipe above.
When cooking dried pulses, do not add salt until they are tender.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
LENTIL SOUP (1)
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===============
Ingredients:
------------
0.5 cup broken pink lentils
0.25 cup medium bulgur
6 cups water
0.25 cup each of chickpeas and dry beans (optional)
8 cups of broth or bouillon
1 carrot
2 stalks of celery
2 onions
1 tblsp chopped green pepper
2 tblsp dry mint (or chopped fresh)
2 tblsp butter
3 tblsp chopped parsley
salt & pepper to taste
Instructions:
-------------
Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and
chickpeas in the 6 cups of salted water until thoroughly cooked. Cut up
other vegetables and cook in the 8 cups of broth or bouillon.
Fry onions in butter until light brown. Mix mint and parsley with
butter and onions and pour over soup. Serve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
LENTIL SOUP (2)
===============
Ingredients:
------------
500g (1 lb) red lentils
1.8 l (3 pints) meat or chicken stock
1 tsp ground cumin
Salt and Pepper to taste
Pinch of
Instructions:
-------------
Put lentils in a large pot with stock and Bring to a boil. Remove any
scum and simmer for 30 minutes or until lentils disintegrate. Add salt,
pepper, cumin and cayenne when the lentils begin to soften. Add water
if it gets too thick.
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Garnish with fried onions and garlic flavored with coriander, parsley or
dill, pita and a lemon wedge.
Note:
-----
This recipe requires a good tasting stock. DON'T use cubes!!
To make chicken stock:
----------------------
Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.
Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.
Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while)
If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock.
When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have).
Add a few peppercorns and whatever other herb and spice you like
(oregano is nice)
Simmer for 3-4 hours removing scum frequently.
Strain stock through a couple layers of cheesecloth
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
LENTIL SOUP (3)
===============
Ingredients:
------------
1 bag lentils
1 1/2 - 2 cups carrots, chopped fine (I like to use a little more carrots)
1 1/2 cups white or yellow onion, chopped fine
1 cup celery, chopped fine
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salt
pepper
cayenne pepper (optional)
Instructions:
-------------
Wash your lentils well, and check them for rocks and bugs, etc. Combine
the lentils and the vegetables in a big pot with about 4 cups of water
(that's an estimate, use a little more if that doesn't seem like enough,
but try not to use *too much*). Bring this to a boil, and then let it
simmer until it has cooked down some and your lentils are soft.
Then take the soup a cupful at a time and blend it in your blender until
it is smooth (you will need a second pot to transfer it into after
blending it). Your soup should be fairly thick by now, and bring it to
a boil once again, and then let it simmer another fifteen or twenty
minutes.
Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt,
and a couple of pinches of cayenne pepper.
The original recipe for this soup said to serve it with a dab of sour
cream in the center of the bowl, which seems odd to me, but it's kind of
tasty in a strange way. It's also very good with pita bread or any kind
of Indian bread because it's very thick and easy to pick up with a hunk
of bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: carrot@bear.stonemarche.org (Little red-headed girl)
LENTIL SOUP
===========
Ingredients:
------------
1 onion, chopped
2 carrots, chopped
oil, not virgin olive
1 cup lentils
1 can tomatoes, (lb? 14 oz? I forget)
3 cups water
1 tsp salt
grated Swiss cheese (optional)
Herbs: bay leaf, basil, marjoram, rosemary
Spices: cumin,tumeric,coriander,ginger,garlic powder,chili powder
Instructions:
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-------------
In soup pot, saute onion and carrots til onions soft. Add herbs,
approximately 1/4 tsp. each of basil, marjoram, and rosemary. (ok
without marjoram and basil) Stir about 2 minutes to soften herbs. Add
lentils and stir about 2 minutes more. Add water, tomatoes, salt and
spices. Add the spices in the order given, adjusting quantities by
smell. Use LOTS of cumin. After all added, you can go back and adjust
seasonings. Cover and simmer til done, maybe 45 minutes. You can
sprinkle the cheese on top of each bowl, unless you want strictly vegan
food.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: carrot@bear.stonemarche.org (Little red-headed girl)
LENTIL-SPINACH SOUP
===================
Ingredients:
------------
2 tblsp olive oil
1 large onion, chopped
1 pound lentils, rinsed and drained
4 cups homemade chicken stock
4 cups water
1 pound fresh spinach, washed, stemmed and torn into bite-size pieces
1/2 tsp freshly ground black pepper
1/8 tsp ground allspice
4 ounces shredded part-skim mozzerella cheese or 4 ounces lightly
beaten plain low-fat yogurt
Instructions:
-------------
In a large stock pot or Dutch oven heat oil over medium-high heat. Add
onion and saute until golden brown, 3 to 4 minutes. Stir in lentils,
stock and water. Bring to a boil, reduce heat and cover. Simmer 45 to
60 minutes, or until lentils are tender, stirring occasionally.
Stir in spinach, pepper and allspice. Simmer, covered, 15 minutes
longer. Thin the soup with additional chicken stock or water, if
desired.
Serve hot, topped with either shredded cheese or whipped yogurt.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: tara@starburst.umd.edu (Tara McDermott)
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LENTIL VEGETABLE SOUP
=====================
You will need a 4.5 quart pot or larger to make this recipe. For
smaller pots use slightly less portions of vegetables and water - this
is so easy to just play by ear.
Ingredients:
------------
4 stalks celery
1 - 2 carrots
2 yellow onions
3 - 4 red potatoes
1 1/2 - 1 3/4 cups green lentils
6 - 8 cloves garlic
2 bay leaves
1 tsp oil
1/2 tsp each: rosemary, sage, oregano, basil, marjoram, thyme
1 tsp sea salt
7 - 8 cups water
2 - 3 tblsp red wine vinegar
Instructions:
-------------
Wash and sort lentils. Put into pot with bay leaves and add water.
Cover, and bring to a boil. In a skillet, add all vegetables except
potatoes, garlic, spices, salt and oil. Add a little water to prevent
them from sticking. Saute until the vegetables become soft. Add into
the lentils. Cook the lentils for about 40-50 minutes, and then add the
chopped potatoes (skin on, in 1/2" pieces) and cook an additional 15
minutes. Remove from heat, and add red wine vinegar. If possible, let
sit for several hours before serving. This soup ages well, often
tasting better the next day.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
QUICK LENTIL-KALE SOUP
======================
(Serves about 4 to 6)
Ingredients:
------------
1 cup lentils
7 cups water
4 cups (about 1 lb) chopped kale (or spinach, or chard).
Alternatively, the kale could be cut into 1/2 inch strips
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1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, chopped
1 medium carrot, chopped.
3 tblsp chopped parsley
1 bay leaf
1/4 tsp ground thyme
1-2 tblsp soy miso (optional)
pinch of pepper
Instructions:
-------------
Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend
to stick to the sides of thin pots).
While the lentils are cooking briefly saute the onions in water and add
parsley, bay leaf. When onions are soft add the celery. Stir for about
2 minutes then add the carrots. Briefly saute until the carrots are
brighter in colour but still a little crunchy. Add the lentils and
tomatoes and stir the kale into the lentils. Keep stirring.
When the kale is wilted, add water and the rest of the seasoning.
Simmer the soup for about 5 to 10 minutes.
Note: Kale is a pretty good source of calcium!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
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Lentil & Brown Rice Soup
From: tmc141@skorpio.usask.ca (Todd M Cocks)
Date: Wed, 15 Sep 1993 18:01:38 +0000 (GMT)
Cross Index Soup, Vegetarian
This is a real easy to make vegetarian soup. Very hearty, very tasty.
1 envelope onion soup mix
4 1/2 cups water
3/4 cups dry lentils, rinsed and drained
1/2 cup uncooked brown rice
1 can coarsely chopped, whole peeled tomatoes, undrained
1 medium carrot, coarsely chopped
1 large stalk celery, coarsely chopped
1/2 tsp basil leaves
1/2 tsp oregano
1/4 tsp thyme leaves
1 tbsp finely chopped parsely
1 tbsp apple cider vinegar
1/4 tsp pepper
In large saucepan, combine onion soup, water, lentils, rice, tomatoes, carrot,
oregano, thyme and basil together. Bring mixture to a boil and simmer covered
stirring occasionally 45 mins or until lentils and rice are tender. Stir in
parsely, vinegar and pepper and serve. Great with rye bread.
amyl
Lentil & Brown Rice Soup
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Lentil soup with liver dumplings
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Thu, 4 Nov 1993 11:00:00 +0100
Categories: Soups
Servings: 4
MMMMM-------------------------------SOUP------------------------------------
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)
MMMMM-------------------------LIVER DUMPLINGS------------------------------
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white
Saute the onion and the bacon in the butter, add the leek and the lentils,
saute for a moment. Moisten with bouillon, bring to the boil and simmer
until the lentils are tender.
Meanwhile skin the liver and press through a fine sieve. Beat the butter
until smooth, add the liver and mix well. Stir in egg yolks and bread
crumbs, season with salt and pepper. Beat the egg white until stiff, fold
into liver mixture.
In a skillet bring water to a simmer, add salt. Form dumplings with two
teaspoons and poach for 5 minutes. Remove from water and place in a kettle
filled with cold water.
In a blender liquidize the soup. Strain through a sieve and return to
saucepan. Add the cream and bring to a boil. Correct seasoning, add the
dumplings and reheat.
From: P.Buehrer, The new swiss cuisine, Medon-Verlag, Luzern, ISBN
3-906994-06-6
amyl
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Peanut Soups
Index
l Peanut Butter Soup
l Peanut Soup (1)
l Peanut Soup (2)
amyl
Peanut Soups
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Peanut Butter Soup
From: rbailly@cod.nosc.mil (Richard M. Bailly)
Date: Mon, 13 Sep 93 15:47:24 -0700
This is an adaptation from several different recipes that I have
tried over the years. You will notice that there are a few
options to select from. The options are dependant on whether you
like a red tomato base or whiter flour base to your soup. Kind
of like choosing your clam chowder.
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced gren pepper (less if you are not a Vitamin A
or pepper lover).
2 cloves minced garlic
3T butter
3 to 4T all purpose flour (You can judge the consistency you
like) I like mine rather thick.
2 1/2 cup chicken broth (Optionally use water)
5 cups milk
1 cup half and half cream. (You can vary this mixture
depending on how rich you like your soup. Sometimes I
make it even more decadent than 1 cup of cream.
1 cup creamy peanut butter. I really prefer the old
fashioned natural best.
2T Tomato Paste. You decide whether you like this
ingredient. I do not, but then I like
chowder.
3T Soy sauce
Chopped peanuts for garnish
Saute onions, celery, green pepper and garlic in the butter until
onions are translucent. Add flour and cook for 2 to 3 minutes,
until you have a light roux. Stir in water, Add milk slowly.
Bring to a boil. Add peanut butter,tomato paste (optional), and
soy sauce. Reduce heat and simmer approximately 15 minutes.
Serve hot with chopped peanuts for garnish.
Enjoy!
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Peanut Butter Soup
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Peanut Soup
From: eliz@ai.mit.edu (Elizabeth Willey)
Date: 24 Aug 93 20:17:43
Actually, this is called GROUNDNUT STEW and it comes from an ancient
magazine clipping labelled "Foods with a Foreign Flair" with an oil of
Olay ad on the back, mid-Sixties vintage.
2 pounds stew meat, cut in 1-inch chunks
2 teaspoons salt
1/2 teaspoon pepper
2 medium onions
2 medium tomatoes [nb: Roma best]
2 tablespoons salad oil [nb: peanut oil best]
1 cup unsalted peanuts, coarsely broken
4 cups hot cooked rice
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and
pepper for 1 1/2 hours or until tender.
Meanwhile, in covered electric blender container at low speed [nb:
this is pre-Cuisinart], blend onions and tomatoes until smooth (or
chop onions and tomatoes very fine.)
In large skillet over medium-high heat, in hot oil, cook onion-tomato
mixture for 5 minutes.
Add meat mixture and peanuts, cook about 20 minutes until sauce cooks
down slightly.
Serve over hot rice. [Allegedly] 6 Servings.
Accompaniments: Pass small bowls of shredded coconut, orange segments,
pineapple chunks, and fried onions to sprinkle over individual
servings of stew, if you like.
You can serve this with the rice below, recipe given on same page:
JOLOFF RICE
2 tablespoons salad oil
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2 medium onions, coarsely chopped
3 medium tomatoes, cut in chunks
1/3 cup tomato paste
1 1/4 teaspoons salt
1/3 teaspoon thyme leaves
1/8 teaspoon cayenne pepper [needless to say, you may want more]
1 cup long-grain rice
In large saucepan over medium-high heat, in hot oil, cook onions until
golden. Add 1 1/2 cups water, tomatoes, tomato paste, and seasonings;
cook 10 minutes. Add rice; cover pan and cook over low heat 25 to 30
minutes until rice is tender, stirring frequently. Makes [allegedly]
6 servings.
mara
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Peanut Soup (2)
From: demers@ere.umontreal.ca (Demers Serge)
Date: Thu, 26 Aug 93 19:46:15 -0400
2 tsp butter
1/2 cup of finely chopped celery
1 garlic clove finely chopped
1 Tbsp of flour
4 cups of unsalted chicken stock
1/2 cup of light cream
2 Tbsp of peanut butter
1/4 tsp of salt
1/4 tsp of cayenne pepper [to taste]
2 scallions, trimmed and thinly sliced in ovals
----------------------------
Melt butter in a heavy-bottomed pot over medium heat.
Add celery and garlic and cook two minutes.
Stir in flour and cook one more minute stirring constantly.
Whisk the stock, peanut butter, salt and pepper, and simmer for
15 minutes.
Stir in the scallions and the cream, let the soup heat through
and serve.
mara
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Potato Soups
Index
l Potato Leek Soup
l Potato Soups : COLLECTION (1)
l Potato Soups : COLLECTION (2)
l Sweet'n'Sour Potato Soup
amyl
Potato Soups
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Potato Leek Soup
From: ajh@diamond.idbsu.edu (Andrew Huang)
Date: 11 Nov 93 14:34:31
Potatoe Leak Soop: (Fit for a VP!)
enough stock: good chicken stock, home made preferred, can ok, bouillion at
your risk
enough potatoes: cubed to 1/2" blocks, water to cover, cook til soft,
drain, reserving water to make bread.
enough leeks: trim roots and tough greens off, split and clean
thoroughly, chop crosswise into 1/4 strips
Olive oil: In large stock pot, use sufficient oil and cook leeks
gently til soft; add potatoes. grate white pepper, add stock to
cover, bring to simmer.
blenderize: ladle stock and potatoes into blender and blend til
smooth. This will take several passes unless you have monster
blender.
Adjust seasoning or consistency: salt, pepper, reserved potato water.
---
proportions: balance leeks and potatoes according to taste. Balance
stock according to strength and consistency.
variations:
add onions just like leek
celery leaves are excellent in this type of soup
celery root substitute/add for potatoes but don't cook as long
fennel/anis
milk/cream could be added easily to benefit, but not necessary if
stock is good
In the summer: serve cold with dollops of yogurt and lots of white
peppers.
-andy
amyl
Potato Leek Soup
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COLLECTION: Potato Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:20 +0200
Contents
l Baba's Potato Soup (Stephany)
l Baked Potato Soup (Stephanie da Silva)
l Green Onion And Potato Soup (Stephanie da Silva)
l Leek And Potato Soup (Stephanie da Silva)
l Mashed Potato Soup (Stephanie da Silva)
l Potatoe Soup - Country Style (Orla Hegarty)
l Potato Soup (Kartoffelsuppe) (Stephanie da Silva)
l Potato Soup (Michael J. Edelman)
l Potato Soup (Patricia A. Hansen)
l Potato Soup (Patricia Friedman)
l Tomato Potato Soup (Patricia Friedman)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: skgalich@gallua.gallaudet.edu (Stephany)
BABA'S POTATO SOUP
==================
Peel and cube the potatoes (as if you were going to mash them) place
them in salted water and cook until done.
In a skillet melt a stick of butter (butter works best, I guess you
could use margerine) and dice a good sized onion into the butter and
cook until transparent.
When the potatoes are cooked, take an old "hand masher" and knock the
potatoes apart (in the water) don't mash them, just knock 'em apart.
Add the butter and onions to the pot of potatoes. (after she added the
butter and onions to the pot, she always took a dipper of water out of
the potatoes and put it in the hot skillet and warmed it and added it
back to the potatoes, sometimes she did it twice). Allow this to
continue cooking...
In a large glass or cup (with a pour spout) mix an egg or two with flour
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(it should be runny enough to pour, just about pancake batter
consistency or looser. if it gets too thick you can add a little water)
Pour the "drop noodles" into the boiling soup, stir gently as you pour
the batter. When the "noodles" float to the top they are done and the
soup is ready to eat.
No measurements - sorry I learned by watching and my grandmother didn't
measure much of anything.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
BAKED POTATO SOUP
=================
Ingredients:
------------
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 qt milk
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces Cheddar cheese, grated
salt and pepper to taste
Instructions:
-------------
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at
a time until all is melted in.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
GREEN ONION AND POTATO SOUP
===========================
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Ingredients:
------------
5-6 medium sized potatoes
half a bunch of green onions, sliced
1 (or more) shiitake or Chinese black mushroom (I also like to toss
in a few dried porcini mushrooms)
1 chicken leg
1 cup milk
pepper
bay leaves
Instructions:
-------------
Soak the mushroom in hot water for 30-45 minutes.
Peel and slice the potatoes. Saute the onions in a little bit of olive
oil over medium heat. Add the potatoes and a quart of water. Put in
the bay leaves and the chicken leg. Simmer for an hour.
Dice the mushroom and add the mushroom pieces and the soaking water to
the soup.
When the potatoes are done, smash them with a fork or a potato masher
and stir the soup well. Add the milk and season with salt and pepper.
Oh, before you smash the potatoes, take the chicken leg out and cut the
chicken into little pieces and add it back in.
Note:
-----
If you're watching your cholesterol, leave out the chicken and the milk.
The soup is still good without them.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
LEEK AND POTATO SOUP
====================
(Serves 4)
Ingredients:
------------
2 tblsp butter
6 to 8 leeks, white parts only, sliced
3 to 4 potatoes, peeled & chopped
2 tblsp flour
1/3 cup sour cream
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4 cups hot water
Chopped chives
Salt & pepper to taste
Instructions:
-------------
Melt butter in heavy skillet. Saute leeks until tender. Do not brown.
Remove pan from heat. Sprinkle flour over leeks, and return pan to low
heat. Cook several minutes, stirring constantly, until flour is well
blended. Remove from heat. Add hot water, 1/2 cup at a time, stirring
constantly until blended. Season with salt & pepper. Heat to simmer,
add potatoes, and cook, partially covered, 20 minutes or until potatoes
are tender. Stir in sour cream and serve, or press mixture through food
mill. Garnish with finely chopped chives.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
MASHED POTATO SOUP
==================
(Serves 4)
Ingredients:
------------
2 tblsp butter
2 cups cream
2 carrots, peeled & chopped
1 cup mashed potatoes
1 stalk celery, chopped
1 onion, peeled & chopped
Salt & pepper to taste
Chopped parsley
Instructions:
-------------
Melt butter in saucepan and saute carrots, celery and onion until tender.
Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir
until blended. Season with salt and pepper. Garnish with chopped parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ohegarty@watserv1.uwaterloo.ca (Orla Hegarty)
POTATOE SOUP - COUNTRY STYLE
============================
(Yield: 6 cups)
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Ingredients + Instructions:
---------------------------
Cut 4 peeled poatoes, lengthwise, into quarters. Then slice thinly and
measure (approx. 4 cups).
Place in a large suacepan and add:
----------------------------------
1 cup thinly sliced onions
1 tsp celery salt
1/2 tsp salt
1/4 tsp pepper
2 cups boiling water
Bring to a boil. Cover and simmer 30 minutes or until vegetables are
tender.
Add:
----
2 cups milk
1/4 cup chopped parsley
Cover and simmer 10 minutes longer. Season to taste.
Sprinkle each serving with 1 tablespoon shredded old cheddar cheese.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
POTATO SOUP (KARTOFFELSUPPE)
============================
Ingredients:
------------
2 medium sized onions, diced
1 bunch soup vegetables (carrot, leeks, & parsley)
15 g margarine
250 g potatoes, peeled and diced
500 ml stock
salt
pepper
basil
1 bread roll
15 g butter
chives
Instructions:
-------------
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Saute onions and soup vegetables in margarine. Boil potatoes and
sauteed vegetables in stock until tender. Pass the soup through a
seive. Reheat and season with salt and pepper and basil. Cut bread
roll into cubes and fry in the butter until browned. Serve the soup
sprinkled with croutons and 2 Tbs finely chopped chives.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
POTATO SOUP
===========
Start some onions sauteeing in a little butter or oil. Maybe one large
onion, chopped fine.
Peel a few potatos and chop into small pieces. When the onions are
done, add the potatos, and some salt to taste.
Add 3-4 cups of chicken stock. Cook on low heat until the potatos are
soft.
Add 3 cups of milk, some cooked peas, herbs (dill would be nice) and
fresh pepper.
Heat thoroughly and serve. A nice addition is about 8 oz of chopped
lox, which can be had inexpensively as trimmings at many delis. Other
fish soups can be made on this basic recipe. Smoked haddock works well
here, too.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: pattyh@sequent.com (Patricia A. Hansen)
POTATO SOUP
===========
Chop up an onion or two (depending on how big they are) and several
stalks of celery, including some leaves. Saute in margarine until soft
in a big pot. In the meantime, peel as many potatoes as you like. I
usually peel enough to cover the bottom of the pot in a fairly deep
layer. Cut the potatoes in half or fourths, depending on how big they
are. Cover with water and simmer until the potatoes are done. Take a
potato masher and mash the potatoes until they're reduced to bite-sized
pieces. You'll get some chunks and a nice, thick broth. Add one or two
cans of evaporated milk (again, depending on how big your pot is). Salt
and pepper to taste. A nice touch is to add very crisp bacon, crumbled
up, to the finished soup in the last few minutes of cooking. Garlic
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croutons are mandatory.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: frdm@slib1620selu.edu (Patricia Friedman)
POTATO SOUP
===========
Ingredients:
------------
2 smoked ham hocks or 3 links of sausage
1/2 gallon water
6 bay leaves
8 medium potatoes, diced
salt and pepper to taste
Instructions:
-------------
Mix ingredients together and cook about 30 minutes on medium heat. Cut
up potatoes and add to mixture. Cook until potatoes are done. Combine
1/4 cup flour and 1 pint whipping cream and blend until smooth. Add to
the soup mixture. Let simmer until smooth and well blended.
Note: You may want to half this recipe for a smaller amount of soup.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: frdm@slib1620selu.edu (Patricia Friedman)
TOMATO POTATO SOUP
==================
Ingredients:
------------
10 medium potatoes, peeled and cubed
1 can tomato paste
4 to 5 tblsp flour
3 tblsp sour cream
milk
salt to taste
Instructions:
-------------
Cover potatoes with water. Add a little salt and boil until tender.
Dilute tomato paste with a little water and add to potatoes. Mix in a
small bowl or cup, flour and just enough milk to form a paste. Stir
ntil smooth. Add sour cream; stir until blended, then add more milk.
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Stir and pour into soup. Simmer for 20 minutes.
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mara
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Potato Soups : COLLECTION
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 22 Sep 1993 12:00:00 +0200
Title: Potato, olive and anchovy soup
Categories: Soups
Servings: 6
2 x Onions, peeled and chopped 1 3/4 l Water (3 pints)
3 tb Extra virgin olive oil 110 g Black olives (4 oz), stoned
900 g Red-skinned potatoes (2 lb) 12 x Anchovy fillets
- scrubbed
Soften the onions in 2 tb of olive oil in a heavy, covered pan.
Cut up the potatoes into quarters and boil them in 1.75 l of water until
they are just soft. Drain them, reserving the potato water, and cut them
up into smallish pieces.
Add another tb of oil to the onions, then add the potatoes. Stir, adding
as you do so the olives and the anchovy fillets, and allow the flavours to
become well mingled. Add the potato water, bring to the boil and simmer
for 5 ... 10 minutes before liquidizing.
(From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)
Title: Potato soup with roast garlic
Categories: Soups
Servings: 6
700 g Potatoes (1 1/2 lb) 2 x Carrots
35 x Large cloves garlic (4 ... 5 1 1/2 l Water (2 1/2 pints)
- heads !!) 1 ts Sea salt
3 tb Extra virgin olive oil Black pepper
1 x Onion
Peel the cloves of garlic and roast them in 1 tb of the olive oil in a
moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are
just golden and soft but not brown.
Peel and quarter the onion, peel and slice the carrots, scrub (but do not
peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all
the together for about 15 minutes in the water with 1 ts of sea salt until
the carrots and potatoes are soft.
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Add the roast garlic cloves and their residual oil to the vegetables, cool
slightly and liquidize. Season with pepper and stir 2 tb of olive oil into
the soup before serving.
(From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)
amyl
Potato Soups : COLLECTION
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Sweet'n'Sour Potato Soup (My Mom's
Style)
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 7 Sep 93 11:09:31 +0200
Ingredients:
------------
1 kg potatoes, peeled
1/2 kg sausage (NO smoked)
1-2 tblsp butter or margarine
1 cube broth
vinegar to taste
sugar to taste
salt + pepper to taste
Instructions:
-------------
Boil potatoes with a little salt. Drain and reserve the water. Mash
potatoes together with butter/margarine. Add potato water and stir until
you have a smooth soup. If it's too thick add some additional water.
Cut sausage in small pieces and add to the soup. Heat and season to
taste with vinegar, sugar, salt and pepper.
If you like it you can dice and fry some onions separately in a pan and
add them to the soup. As I can't stand them, I don't...
amyl
Sweet'n'Sour Potato Soup
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COLLECTION: Avgolemo
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:11 +0200
Contents
l Avgolemeno (Erik. A Speckman)
l Kotosoupa Avgholemono (Egg-Lemon Chicken Soup) (Stephanie da Silva)
l Soupa Avgolemono (Greek Egg-Lemon Soup) (Karen Mintzias)
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From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
Philoptochos Society, Saint Sophia Greek Orthodox Church,
AVGOLEMENO
==========
Ingredients:
------------
1/2 cup uncooked rice or orzo (rice shaped pasta, which I prefer)
7-8 cup stock (I use chicken)
2 tblsp water
2-3 eggs
juice of 1 lemon
salt and pepper to taste
Instructions:
-------------
Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with
enough water to cover. Strain stock when meat is done. 1/2 hour before
serving, boil stock and add rice or orzo. When orzo is done, reduce
heat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon
juice. Spoon broth into egg mixture STIRRING CONSTANTLY to prevent
curdling. After adding about 5 Tbsp. broth to eggs, add eggs to the
broth on the stove STIRRING CONSTANTLY. Remove from heat. It should be
slightly thick. Serve immediately. I like this pretty "lemony", so I
sometimes add more lemon.
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From: arielle@taronga.com (Stephanie da Silva)
KOTOSOUPA AVGHOLEMONO (EGG-LEMON CHICKEN SOUP)
==============================================
Ingredients:
------------
6 cups chicken broth
6 tblsp rice or orzo
3 eggs
juice of 1 large lemon (or more)
Instructions:
-------------
Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes
(rice) or 10 minutes (orzo). While the rice cooks, lightly beat the
eggs and the lemon juice together. Remove the broth from heat. Slowly
mix about one cup of the hot broth into egg-lemon mixture. Add to the
soup gradually while stirring. Serves six.
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From: Karen.Mintzias@f129.n102.z1.calcom.socal.com (Karen Mintzias)
Source: "The Food of
SOUPA AVGOLEMONO (GREEK EGG-LEMON SOUP)
=======================================
(Servings: 6)
Ingredients:
------------
2 qt Chicken broth; strained
1/2 cup Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt
Instructions:
-------------
Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes. Continue to beat, gradually add the lemon juice.
Slowly add some of the hot broth to the egg-lemon mixture, beating
steadily. Stir the mixture into the soup and cook over minimum heat,
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without boiling, until the soup thickens to coat a spoon. Taste for
salt, and keep warm over hot water until ready to serve. Pass the
pepper mill at the table for additional zest.
Note:
-----
If desired, bite-sized pieces of cooked chicken may be added to soup
before adding the rice.
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mara
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Baked Potato Soup
From: holsend@mhd.moorhead.msus.edu
Date: 17 Sep 93 08:37:50 -0600
This is a rich, but great potato soup.
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts of milk
Salt and Pepper
4 green onions
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces of grated cheddar cheese
Procedure
Heat oven to 350 degrees and bake the potatoes until for tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire
whisk until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little
at a time until it is all melted in.
Serve with crusty French Bread and fresh butter. Mucho Goodo!
amyl
Baked Potato Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/baked-potato-soup.html [12/17/1999 12:03:00 PM]
COLLECTION: Bean Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:12 +0200
Contents
l Bean Soup Roman Style (Ruth)
l Hearty Bean And Vegetable Stew (Michelle Dick)
l Navy Bean Soup (Ima Dove)
l Pasta
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From: ruths@brownvm.brown.edu (Ruth)
Source: The Talisman Italian Cook Book
BEAN SOUP ROMAN STYLE
=====================
(Serves 8)
Ingredients:
------------
1 tblsp leaf lard
1/8 # salt pork, chopped fine
1 medium onion, chopped fine
1 clove garlic, chopped fine
1 stalk celery, chopped fine
2 fresh tomatoes, peeled and cut into pieces
1 tsp salt
1/2 tsp pepper
1 qt warm water
2 cups cooked whwite beans
1 cup elbow macaroni
2 tblsp grated Roman cheese
Instructions:
-------------
Melt lard in sauce pan, add chopped salt port, onion, garlic celery and
brown well. Add tomatoes, salt, pepper, warm water and beans. Cook 5
minutes. Add elbow macaroni and cook 8 minutes longer. Sprinkle with
Roman cheese and serve.
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From: artemis@rahul.net (Michelle Dick)
Source: Dr. Dean Ornish's Program
Most soups and stews can be prepared in a crock pot. Just decrease
the liquid ingredients (not as much liquid will evaporate from a
closed slow-cooker) and let it rip for 6 or more hours.
HEARTY BEAN AND VEGETABLE STEW
==============================
(Servings: 12)
Ingredients:
------------
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
Instructions:
-------------
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
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Notes:
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
Nutritional Values per Serving:
-------------------------------
Calories 170
Fat 0.3 g
Cholesterol 0 g
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From: liberty@liberty.com (Ima Dove)
NAVY BEAN SOUP
==============
Ingredients:
------------
1 lb Navy Beans
l large onion
2 small jalapeno peppers (if you're brave, otherwise omit)
1 large ham bone
Simmer in about 3 quarts of water all day in crockpot on high. (3 - 4
hours on top of stove).
Serve with chopped tomato and chopped onion.
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From: beau@starcaster.sps.mot.com (Bob Guilbeau)
PASTA
====================
(8 servings)
Ingredients:
------------
1/2 lb dried cannellini or navy beans
1/2 lb dried kidney beans
1/4 cup olive oil
1/4 lb salt pork, diced fine
1 large onion, chopped fine
5 garlic cloves, peeled and mashed
4 celery stalks, including leaves, sliced thin
3 tsp salt
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2 tsp crushed red pepper
1 tsp freshly ground black pepper
1 tsp oregano
1 tsp basil
1 16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 cup snipped fresh parsley, preferably Italian
1/2 cup julliened carrot
1/2 lb ground sirlioin
1 egg
4 tblsp seasoned bread crumbs
1/2 lb ditalini (tiny, tube shaped pasta)
Freshly grated Romano, Parmesan or Pecorino cheese
Instructions:
-------------
Rinse and pick over the dried beans. Soak overnight in cold water.
Drain, then place in stockpot with 10 cups cold water. Bring to a boil,
then reduce heat to simmer while preparing vegetables. Heat the olive
oil in a heavy skillet over medium-high heat. Add the salt pork and
cook, stirring frequently, until the fat melts and the meat begins to
brown, about 15 minutes. Do not allow to burn.
Add the onion and garlic and saute gently until the onion is golden.
Add this mixture to the beans, along with the celery, salt, red and
black pepper, oregano and basil. Cover and simmer until beans are
tender, about 2 1/2 hours, checking frequently to make sure the liquid
has no evaporated too much. There has to be enough liquid to cook the
meatballs and pasta in the final cooking stage. Add more water if
necessary.
About 30 minutes before the soup is finished simmering, add the
tomatoes and their juices and the parsley. Combine the ground meat
with the egg and bread crumbs and roll into miniature balls. Add to
the simmering soup. Add the carrot.
About 20 minutes later, add the ditalini and cook until tender.
Serve with the grated cheese.
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mara
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Beef Barley Soup
From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Date: 4 Sep 1993 10:04:53 -0400
Start by browning the beef in your soup pot. I use about a pound of
stew beef, cut into bite-sized pieces. Add about 6 cups of water and
1/3 cup of barley, and bring to a low boil. Skim off the scum that
forms, and add various herbs and spices to flavor the broth (hint: use
soy sauce instead of salt if you want a dark-colored broth). Let this
simmer for an hour or so, then start adding the vegetables: carrots,
rutabaga, onion, celery, tomatoes. When the carrots are done, it's ready
to eat.
amyl
Beef Barley Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/beef-barley-soup.html [12/17/1999 12:03:06 PM]
2 Beer Cheese Soups : COLLECTION
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Wed, 15 Sep 93 10:39:19 +0200
Cross Indexed Soup, Cheese
From: arielle@taronga.com (Stephanie da Silva)
BEER AND CHEESE SOUP
====================
Ingredients:
------------
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tblsp grated parmesan cheese
salt & pepper to taste
Instructions:
-------------
Saute' the diced vegetables in butter.
Mix flour and mustard into sautaed vegetables. Add the chicken or
vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp. Add beer and cheeses to the soup. Simmer
10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
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From: arielle@taronga.com (Stephanie da Silva)
CHEDDAR BEER SOUP
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=================
Ingredients:
------------
10 oz frozen mixed vegetables
4 tblsp margarine
1/4 cup flour
1 tsp salt
1 tsp dry mustard
2 cups milk
1 tsp worchestershire sauce
2 cups shredded cheese (medium sharp cheddar or your favorite)
1 cup beer (preferably English ale, ie- Bass Ale)
Instructions:
-------------
Cook vegetables and drain.
Melt margarine, stir in flour, salt, and mustard. cook over low heat
until smooth. Remove from heat. Add milk and worchestershire. Heat
mixture until it coats the spoon. Add cheese.
Cook over medium heat until cheese melts. Stir in beer and vegetables
bring to a simmer. Cook about 15 minutes. Serve with preferred
garnishes (croutons, paprika, whatever).
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amyl
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