Soup Recipes-2
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COLLECTION: Borscht
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:37 +0200
Contents
l Borscht (Susanne)
l Borschtsch Ukrainsky (Micaela "Stayka" Pantke)
l Irene's Cold Borscht (Garry Howard)
l Irene's Hot Borscht (Garry Howard)
l Vegetarian Borscht (Micaela "Stayka" Pantke)
l Whole Beet Borscht (Valerie Leppert)
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From: shavelson@binah.cc.brandeis.edu (Susanne)
BORSCHT
=======
(Serves about 4)
Ingredients:
------------
1 can whole beets
4 cup water
1 whole onion, peeled
salt
2 heaping Tblsp sugar
1/4-1/2 tsp sour salt (found in the kosher food section
of many supermarkets--lemon juice may also be used)
Instructions:
-------------
Simmer onion in water 10 min. Add grated (shredded) beets with juice
and all other ing. Simmer 5 min. more. Taste and adjust seasonings
(should taste sweet/sour). Serve hot or cold.
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From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
Source: My Russian Teacher, Mrs. Jocks
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BORSCHTSCH UKRAINSKY
====================
Ingredients:
------------
500g beef, cut in pieces
300g beet roots
200g white cabbage
200g carrots and onions (I'm not sure if it is meant that you should
take 200g each or 200g of everything together. Just try it...)
100g tomatoes, or 2 tblsp tomato puree
1 tblsp vinegar
1-2 tblsp butter or lard
1 bay leaf
parsley
sugar, salt and pepper to taste
sour cream
Instructions:
-------------
Cook beef in bouillon. (The exact amount wasn't mentioned in the
original recipe. I assume it should be 'enough'...)
Cut beet roots, carrots, parsley and onions in strips and put them into
another large pan. Add tomatoes or tomato puree, vinegar, sugar and a
little bit beef broth with lard (or 1-2 tablespoons butter). Cover with
lid and cook for a while. Stir the vegetables from time to time. If
necessary add some more broth or water.
After 15-20 minutes add finely cut white cabbage to the veggies, stir
everything together and cook 20 more minutes. Then cover everything
with the beef bouillon and add the cooked meat. Season with pepper,
salt and a bay leaf. Add some more vinegar to taste and cook until the
vegetables are done.
Serve with a spoonful of sour cream on each bowl of soup.
Variations:
-----------
You can add cut potatoes 5-10 minutes before the Borscht is finished.
Furthermore you might add cooked bacon or sausages.
Note:
-----
This was a real translation stunt for me, as I translated this recipe
directly from Russian into English. I hope I did not make too many
mistakes...
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From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
IRENE'S COLD BORSCHT
====================
(Servings: 8)
Ingredients:
------------
3 Medium Size Beets
2 Cucumbers
2 1/2 qt Water
2 Half Sour Deli Pickles
3 Medium Potatoes
6 Scallions (Green Onions)
8 Boiled Eggs
Sour Cream
Instructions:
-------------
Add beets to water in a large pot and bring to a boil. Cook until done,
about 45 minutes. Add salt. Remove pot from stove to cool.
When cooled coarsely grate beets and return to water. Add juice of 1
lemon. Chill in refrigerator overnight.
Coarsely chop boiled potatoes, cucumbers and/or pickles, and scallions.
You can use only cucumbers instead of pickles. If you use pickles, be
sure to get deli-style, half sour pickles, not regular dill pickles.
Cut the hard boiled eggs in half. Put some chopped potatoes, cucumbers,
scallions, and two halves of an egg into individual soup bowls. Add the
chilled beets to the bowls. Put a dollop of sour cream into each bowl.
Sprinkle with dill and serve.
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From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
IRENE'S HOT BORSCHT
===================
(Servings: 8)
Ingredients:
------------
3 Medium Beets
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1 Small can tomato paste
2 1/2 qt Water
1 tsp Sugar
3 Medium Potatoes
1/4 Head of cabbage
1 Small onion
1 tblsp Vinegar
1 Bell Pepper
1 tblsp Salt
2 Carrots
2 tblsp Vegetable oil
6 cloves garlic
Instructions:
-------------
Peel beets, add to water in a large pot and bring to a boil. Cook until
done, about 45 minutes. Add salt. Remove beets from water and set
aside to cool.
Peel potatoes and cut into 1/8s. Add to beet water. Cook until almost
done.
Meanwhile, chop onion and bell pepper. If you would like to spice it up
add a couple of Jalapenos. (They would never do this in
carrots. Finely chop garlic. Saute vegetables in oil until tender.
Add tomato paste and just enough water to make a thick sauce. Add sugar
and cook an additional five minutes.
Coarsely grate cooled beets.
Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet
water. Boil until the cabbage is tender, about 15 minutes. Add
vegetables and vinegar. Taste and correct for salt.
Serve in soup bowls with a dollop of sour cream.
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From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
VEGETARIAN BORSCHT
==================
(Serves 4)
Ingredients:
------------
750g beet roots
2 onions
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1 clove garlic
2 tblsp butter or margarine
1/4 l (1 cup) dry white wine
1/4 l (1 cup) vegetable broth
1 bay leaf
1 tsp cumin seeds
1 bunch of pot-herbs
1/2 small head of white cabbage (ca. 500g)
500g potatoes
1-2 tblsp vinegar
150g creme fraiche (or sour cream)
Salt and pepper to taste
Instructions:
-------------
Wash beet roots and cut them into slices. According to size cut the
slices in halves or quarters. Mince garlic and onions and fry in hot
lard. Add beet roots and steam shortly. Then pour wine and broth into
the pan. Add bay leaf and cumin seeds, cover pan with lid and boil for
about 30 minutes at medium heat.
Wash pot-herbs. Wash and dice carrots and celery, cut leek in strips.
Wash cabbage, remove stalk and cut in small pieces.
potatoes. Add the vegetables to the beet roots 20 minutes before the
cooking is finished and boil everything together.
Season Borscht with salt, pepper, vinegar and cumin. Serve with a
spoonfull of creme fraiche on every bowl of soup.
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From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Source:
WHOLE BEET BORSCHT
==================
Ingredients:
------------
8 * beets with tops
1 medium potato, diced
1 small onion, chopped
2 quarts vegetable stock
2 T oil
2 T whole wheat flour
juice of 1 lemon
2 t salt
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1/8 t pepper
2 t brown sugar
* My note: Always try to get the beets with their leaves. The leaves
are very nutritious in the soup and it will give you some indication of
the freshness of the beets, don't buy wrinkled beets.
optional:
---------
1/4 t paprika
1/2 t dill weed
(I include any vegies I can find in my refrigerator. Cabbage works
well.)
Instructions:
-------------
Wash beets and beet tops. Chop tops fine and set aside. Peel and grate
the beets and cook with the potato and onion in the vegetable broth.
Simmer the vegetables until they are well cooked.
Mix oil and flour and cook over low heat for 2 min. (First time I have
heard of making a roux for borscht!). Add one cup of soup slowly and
cook until sauce thickens, stirring consantly. Return sauce to soup
pot.
Season the soup and add the lemon juice. Stir in beet greens and cook
5-10 min. Adjust seasonings.
Makes three quarts (a wee recipe).
Serve topped with plain yogurt or sour cream. Good in winter with
French bread and butter.
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mara
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Buendner Gerstensuppe (Barley soup)
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 3 Oct 1993 12:00:00 +0100
A classical soup from 'Graubuenden' :
Servings: 4
2 x Onions 1 dl Dry white whine (1/2 cup)
1 x Bay-leaf 2 l Bouillon (8 cup)
2 x Clove 2 dl Whipping cream (7/8 cup)
100 g Knob celery (3.5 oz) 70 g Butter (2.5 oz)
2 x Carrots Salt
2 x Leek Freshly ground pepper
200 g Air-died beef or smoked 160 g Lamb sirloin
- bacon (7 oz) 1 tb Clarified butter
1 x Salted pork knuckle,cooked Parsley, Marjoram
100 g Pearl barley (3.5 oz)
Chop 1 onion finely. Clean, trim, wash and dice/slice vegetables. Dice
beef or bacon. Bone knuckle and cut into small pieces. Heat 30 g butter (1
oz) in a large saucepan, saute' onions and vegetables. Add barley and
beef(bacon), saute' briefly. Add knuckle and moisten with wine, cover with
bouillon, add the onion (bay-leaf picked on with the cloves). Bring to
boil and simmer for 1 1/2 to 2 hours.
Stir cream and 40 g (1.5 oz) butter in soup, season with salt and pepper.
Season lamb, heat clarified butter and sear meat on both sides for 3
minutes (don't overcook !). Slice lamb thinly, add to soup.
Serve in soup-plates, sprinkle with chopped parsley, garnish with
marjoram.
amyl
Buendner Gerstensuppe (Barley soup)
http://www.cs.cmu.edu/~mjw/recipes/soup/barley-soup.html [12/17/1999 12:03:10 PM]
Busecca ticinese
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Fri, 24 Sep 1993 12:00:00 +0200
Title: Busecca Ticinese (Tripe soup with garlic bread)
Servings: 6
3 tb Borlotti beans 1 tb Tomato paste
3 x Carrots 1 1/4 l Bouillon (5 cups)
1 x Leek 1/4 ts Caraway seeds
1 x Small knob celery 1 x Twig thyme
500 g Honeycomb tripe (1 lb) 80 g Parmesan, grated (2.75 oz)
30 g Butter (1 oz) 1 x Twig parsley
1 x Clove garlic, mashed Salt, freshly ground pepper
200 g French bread (7 oz) 10 g Gruyere, grated (0.25 oz)
50 g Butter (1.75 oz) 1 tb Parsley
4 x Cloves garlic, mashed Salt, freshly ground pepper
Preparation: 30 minutes, cooking time: 3 hours
Yields 6 servings as a first course, as a main course double the
ingredients.
Soak beans overnight. Drain beans. Cook in lightly salted water until
tender. Drain. Set aside.
Clean, trim and wash the vegetables (carrots, leek, celery). Slice the
carrots finely, slice the leek diagonally, slice the celery finely and cut
into squares.
Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
Fill a kettle with water, add salt, bring to the boil. Add tripe and cook
for 2 1/2 hours. Drain.
In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic
and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20
minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans
and heat.
Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
Garnish with parsley.
Garlic bread: cut bread into slices, toast in oven. Beat butter until
creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere)
Busecca ticinese
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and parsley. Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown. Serve with soup.
amyl
Busecca ticinese
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Cabbage Soup ("Of Cabbages and Cod")
From: amy@tigger.cs.colorado.edu (Amy Morgenstern)
Date: Thu, 26 Aug 1993 05:04:13 GMT
Here is a recipe that my mother created once when she had some leftover
shrimp and cabbage. It has since become a family favorite.
"Of Cabbages and Cod"
1/2 head cabbage
1 onion chopped
3 cloves of garlic, minced
1 can of cream of whatever soup
1 can chicken broth
1 LB cod
1 LB shrimp
white wine
1 can tomatoes
Cook cabbage, onion and garlic until soft. Add chicken broth, soups, wine
and tomatoes. Simmer 1/2 hour. Add cod, cook until almost flaky. Add
shrimp and continue to cook until the shrimp is done.
mara
Cabbage Soup ("Of Cabbages and Cod")
http://www.cs.cmu.edu/~mjw/recipes/soup/cabbage-soup.html [12/17/1999 12:03:18 PM]
Callaloo soup
From: trev@fiveg.icl.co.uk (Trevor Hall)
Date: Thu, 21 Oct 93 06:49:59 BST
Serves 6
1 large crab
20 or so okra (ladies fingers), chopped
1lb callaloo (substitute spinach leaves), shredded
1 pint coconut milk
3 tablespoons groundnut oil
6 cloves garlic, crushed
2 onions, finely chopped
bunch of spring onions (10-12), chopped
Hot pepper sauce (e.g.
pinch dried thyme
black pepper
salt
Optional ingredients :- a couple of ounces of salt cod or salt pork.
Fry onions until soft. Add the thyme,pepper,salt, garlic and cook for
a few minutes. Put in the okra and callaloo ,cover and simmer gently
for 5 minutes or so. Add the coconut milk and bring back to simmer
then put in the crab meat (including the cracked claws), the spring
onions and
For a less 'chunky' soup remove claws and divest them of their
meat. Blend in a liquidiser then add lots of cream to taste. Re-heat
gently.
amyl
Callaloo soup
http://www.cs.cmu.edu/~mjw/recipes/soup/callaloo-soup.html [12/17/1999 12:03:22 PM]
COLLECTION: Chicken Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:14 +0200
Contents
l Chicken And Mushroom Soup (Stephanie da Silva)
l Chicken Soup (Michael "Mike" J. Edelman)
l Chicken Stock (Stephanie da Silva)
l Gingery Chicken And Spinach Soup (Marcie A. Wallace)
l Ramen Fireside Chicken Soup (Mary Stevenson)
l Thai Chicken And Coconut Milk Soup (Scott Fisher)
l Thai Chicken Coconut Soup (Stephanie da Silva)
l Vietnamese Pho (Chicken/Noodle Soup) (Adam Finkelstein)
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From: arielle@taronga.com (Stephanie da Silva)
CHICKEN AND MUSHROOM SOUP
=========================
Ingredients:
------------
2 cloves garlic, crushed
4 sprigs coriander
1.5 tsp peppercorns, crushed
1 tblsp vegetable oil
4.5 cups chicken stock
5 Chinese dried black mushrooms, soaked for about 1 hr. and
coarsely chopped
1.25 tblsp fish sauce
4 oz chicken (or a bit more), cut into strips
2 green onions, thinly sliced
Coriander to garnish
Instructions:
-------------
Using a pestle and mortar or sm. food processor, pound or mix garlic,
coriander sprigs and peppercorns to a paste. In wok, heat vegetable
oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms
& fish sauce. Simmer 10 mins.
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Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions
and coriander over surface to garnish.
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From: mje@pookie.pass.wayne.edu (Michael "Mike" J. Edelman)
CHICKEN SOUP
============
Chicken soup as made my my mother and millions of other nice Jewish
ladies:
Get an old chicken - they have *much* more flavor. An old 'stewing' hen
is good. The ones at the kosher butcher cost more but seem to be worth
it. The young supermarket hens have no flavor.
Put chicken in pot. Cover with water. Add an onion, a couple of
carrots, a couple of parsnips, a handful of dill weed (fresh), and a
little salt. Bring to a boil, reduce heat, and let simmer for an hour
or more.
Carefully remove chicken and vegetables. Skim fat from soup. An easy
way to do this is to toss in a handful of ice cubes and skim them out
with the fat that congeals around them.
Serve the soup with kreplach, matzoh balls, egg noodles or rice.
If you've removed the chicken carefully and intact, place it on a baking
dish or pan and roast in the oven at 350 or so until the skin is crispy
and golden. Voila! Gedempte Chicken! My maternal grandmother used to
make this, or so I am told.
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From: arielle@taronga.com (Stephanie da Silva)
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.
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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
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From: mw0o+@andrew.cmu.edu (Marcie A. Wallace)
Source: _Monday to Friday Cooking_ by Michele Urvater
GINGERY CHICKEN AND SPINACH SOUP
================================
Ingredients:
------------
1 onion
1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp Oriental Sesame oil [she says you can substitute vegetable
oil, but I think the sesame is crucial]
6 cups chicken broth or water
1 pkg (10 oz) frozen chopped spinach
1 lb boneless, skinless chicken or turkey breast
1/2 bunch scallions or 1 small bunch coriander
2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs.
Weiss's brand) Kluski noodles--I reccomend using hearty noodles
like these instead of the delicate pastas recommended!!]
3-4 tblsp lemon juice
salt & pepper to taste
toasted sesame seeds
[my SO adds garlic too]
Instructions:
-------------
1. Finely chop the ONION. Peel and mince GINGER.
2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER
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[and GARLIC], increase heat to high and saute for a few seconds to
relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and
bring the liquid to a boil. Reduce the heat and simmer until spinach is
thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks.
Slice the SCALLIONS, including about four inches of the green tops (or
rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add the CHICKEN and
NOODLES. Cover and simmer until the noodles and chicken are cooked (~5
minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season
to taste with SALT and PEPPER.
5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling
over each portion.
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From: mary@steve.analog.ingr.com (Mary Stevenson)
RAMEN FIRESIDE CHICKEN SOUP
===========================
Ingredients:
------------
1 medium carrot, sliced
1 rib celery, sliced
3/4 cup mushrooms, sliced
2 tblsp butter or margarine
2 packages Maruchan Ramen Chicken Flavor
4 cups water
1-1/2 cups cooked shredded chicken or turkey
2 tblsp flour
2 green onions, sliced
4 tblsp grated parmesan cheese
2 tblsp finely chopped parsley
Instructions:
-------------
Saute carrots, celery and mushrooms in butter until tender. Add
noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables.
Cook for 3 minutes. Thoroughly combine flour and remainign 1/2 cup cold
water. Stir into soup. Cook and stir until thickened. Stir in green
onions. Serve immediately, garnished with cheese and parsley.
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From: megatest!sfisher@uu2.psi.com (Scott Fisher)
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THAI CHICKEN AND COCONUT MILK SOUP
==================================
(Tom ka gai or kai tom ga)
Ingredients:
------------
1 12-ounce can coconut milk, such as Chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the
diagonal
3-4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos an
acceptable substitute (though I've used sweet
in a variation I'll describe below), cut into thin circles
Cilantro for garnish
Instructions:
-------------
Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup. In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the
resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir
to distribute them. Reduce the heat so the soup stays just below a boil
and cook for 12 to 15 minutes, or till the chicken pieces are finished
cooking. Remove from heat and serve immediately with fresh cilantro
leaves for garnish.
Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead of
the ginger, and used the sweet
also served it over Vietnamese rice noodles. Was it southeast Asian or
it'd be good with any tender, delicate white fish -- sole, maybe, or a
very fresh sea bass, or maybe little chunks of monkfish. I believe I've
had this with shrimp as well. (Grouper, BTW, is a type of fish common
in the
world; the flesh is very white, very tender, and quite delicately
flavored. I've seen it in one Asian grocery store in the Bay Area, as
well as in the
able to find it readily.)
Notes:
------
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1. Galanga is similar to ginger, an edible rhizome available in most
Asian groceries. If not available fresh, you can usually find it
frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin
or the New Castro Market, you have to have friends smuggle it in from
2.
barely eat it, and I've had it completely smooth, sweet and mild. I
like it in the middle.
3. Lemon grass adds a lot to the flavor and aroma, but as near as I can
tell it isn't edible unless you puree it. (If there's sufficient
demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat
around the slices of lemon grass and ginger.
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From: arielle@taronga.com (Stephanie da Silva)
Posted by Tamar More based upon an ingredient list
THAI CHICKEN COCONUT SOUP
=========================
Ingredients:
------------
3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tblsp chopped scallions
1-3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that's defeating the whole point, but I think it still comes
out great)
tofu cubed into smallish pieces.
chicken also cubed to bite size.
mushrooms
1 carrot grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Instructions:
-------------
Heat the coconut milk in a pot. Add everything else. As the lemon
grass is inedible, put it in a tea ball and immerse the ball in the soup
so you can retrieve it later. Cook until the chicken is done and the
soup is hot (30 minutes?). Taste to see if it needs more limes (it
always does) or more hot peppers (it's better to start mild and build up
to the desired level of spicyness).
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From: jef2f@livia.acs.Virginia.EDU (Adam Finkelstein)
VIETNAMESE PHO (CHICKEN/NOODLE SOUP)
====================================
Chicken Broth:
--------------
Slowly cook whole chicken or 2 with some ginger, scallions onion carrot
few cilantro leaves covered with h20 until its reduced by half. Ours
takes 2 days (48 hours no shit). Save worthwile meat from chicken,
strain broth pressing out all cooked down ing. through strainer or
sieve,chill in fridge to facillitate fat removal the next day.
Buy rice sticks from Asian grocery (1 lb is good for 4 people) and Nuoc
maum (sp) sauce. I perfer lighter sauce to the darker pastis sauces one
can get - rule of thumb for this is to buy the most expensive bottle
(they are around 3.50 or so.)
Further Ingredients:
--------------------
1 ginger root
hot chiles
Fresh Basil
1 white onion
Fresh cilantro
Bean Sprouts (mung)
Cucumber
lemons or limes
vineger
Garlic
Cook noodles until done (2-2.5 min) in broth. In big bowls serve
noodles & broth. Garnish with sprouts, basil, cucumber(julienne),
lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked
raw onion rounds.
Each diner adds as much or as little of following sauce (start out
slowly and add as you see fit):
1/4 cup nuoc maum sauce
1 cup h20
2 tbs lemon/lime juice or vinegar
1/4 tsp sugar ( i usually don't add)
2 tbs minced ginger
1-10 ground hot chiles
2-4 cloves minced garlic (i use 4)
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1/4 teaspoon minced fresh cilantro leaf>
This is a great meal! Some use thinly sliced beef added right after hot
broth & noodles, soup cools beef cooks - a nice change from chicken
Notes:
------
Get best possible chicken (free range is worth extra $ for this meal)
Can eat for a day or two. Stuff keeps in fridge.
Craig Claiborne has good section on this in "Craig Claiborne's Favorites
vol 2" pp.395 Entitled: "Hot summer, hot soup"
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mara
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Cockaleekie Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 30 Aug 1993 23:35:25 GMT
I don't want the Cockaleekie, I want the Cress!
mara
Cockaleekie Soup
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Curried Corn and Shrimp Soup
From: mjahnke@nic.cerf.net (Meg Jahnke)
Date: 19 Jul 1993 03:05:33 GMT
(from Sunset, Sept 1992)
2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tsp curry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)
In a 4- to 5- quart pan over high heat combine broth, apples, onion,
and curry. Cover and bring to a boil, then simmer until apples mash
easily (about 30 min). Let cool, then cover and chill until cold, at
least 3 hours or up to a day. Smoothly puree mixture in a blender or
food processor.
Cut a few thin slivers from bell pepper and set aside; dice remaining
pepper and put into a tureen with apple puree, buttermilk, lime juice,
1 1/4 cups of corn and minced cilantro. Ladle soup into bowls and top
with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.
mara
Curried Corn and Shrimp Soup
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Curried Pumpkin-Apple Soup
From: kasserra@helix.nih.gov (Claudia Kasserra)
Date: Sat, 23 Oct 93 17:13:16 -0400
This is my favourite soup, and is very easy. Is from a Canadian Living
magazine about 4 years ago.
1/4 cup butter
1 clove garlic
1 onion
1 leek
1 large apple, peeled and chopped
1 tbsp curry powder
2 cups chopped fresh pumpkin
4 cups stock (1 use chicken stock)
1 cup whipping cream
salt and pepper
apple wedges
Melt butter in saucepan. Saute garlic, onion, leek and apple. Stir in
curry powder and cook for 1 minute, stirring constantly. Add pumpkin and
stock. Bring to boil, stirring occasionally. Reduce heat and simmer until
veggies are tender. Puree all in blender or food processor. Return to
saucepan and stir in all of cream but 2 tablespoons. Season with salt and
pepper. When serving garnish with fresh apple wedges, and pour a bit of
cream over top. Looks pretty! Serves 6-8.
Hope you enjoy this.
Claudia Kasserr
Kasserra@helix.nih.gov
amyl
Curried Pumpkin-Apple Soup
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COLLECTION: Diverse Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:23 +0200
Contents
l Cream Corn Soup (Timothy Williams)
l Cream Of Cauliflower Soup (Creme Dubarry) (Joanne Cook)
l Cream Of Celery Soup (Muffy Barkocy)
l Cream Of Vegetable Soup (jagordon@agsm.ucla.edu)
l French Onion Soup (Camille Benachour)
l Fruit Soup (Michael J. Edelman)
l Garlic Soup (Karen Chisholm)
l Golden Summer Soup (Sarah E. Henderson)
l Guacamole Soup (Gregor Bautz)
l Hearty Kale-Quinoa Soup (Pierre Mathieu)
l Hungarian Cherry Soup (Stephanie da Silva)
l Israeli Wheat
l Kam's Stir-Fry Kale And Tempeh (Kam Kashani)
l Kim Chee (Steven Frank)
l Kim Chi (Steven Frank)
l Millet Stew (Vegan) (Michelle Dick)
l Miso Soup (Miso-Shiru) (Kirk Marple)
l Pea Soup, Beauce Style (Rosemary)
l Persian Wedding Soup (Karen Chisholm)
l Pumpkin-Ginger Soup (Melinda McBride)
l Rich Vegetable Soup (Lynda E. Richkind)
l Roasted Eggplant Soup With Mozzarella Croutons (reine des tournesols)
l
l Spicy Kale And Chick-Pea Stew (Shel Talmy)
l Spicy Sausage Soup (Harlon Whitley)
l Tom Kha Gai (Cheryl Bolstad)
l Tortilla Soup (Harlon Whitley)
l Ukrainian Sweet And Sour Bean And Cabbage Soup (
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l Watercress Soup (red_trek@drycas.club.cc.cmu.edu)
l Zucchini Soup (Christa Keil)
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From: williams%snoopy@uunet.UU.NET (Timothy Williams)
CREAM CORN SOUP
===============
Ingredients:
------------
1 can cream corn
1 can tomato sauce (16 oz. I think)
1-2 onions, chopped
couple potatoes, cubed
water, (3 cups?)
salt, pepper to taste
Instructions:
-------------
Throw it all together and cook on low until potatoes are soft.
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From: jcook@fox.nstn.ns.ca (Joanne Cook)
CREAM OF CAULIFLOWER SOUP (CREME DUBARRY)
=========================================
Ingredients + Instructions:
---------------------------
Chop:
-----
1 smallish onion
2 leeks
2-3 garlic cloves
Saute in melted butter until translucent.
Add:
----
1 cut up caulifower (hold back some of the tiny florets for a garnish)
1 can chicken broth + 1 can water (10 oz standard
1 cup milk
bay leaf
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generous grating whole nutmeg
1 tbsp or so fresh thyme, or aobut 1 tsp dried (tarragon is nice, too)
lots of fresh ground white pepper
Simmer until cauliflower is soft. Take out bay leaf and puree in
blender or Cuisinart. If you like, add 1/2 cup or so whipping cream or
10% blend.
Garnish with cauliflower florets and chopped parsley.
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From: infmx!philly!muffy@uunet.UU.NET (Muffy Barkocy)
CREAM OF CELERY SOUP
====================
Ingredients:
------------
1/2 cup butter
1 large onion
1 bunch celery
6 medium baking potatoes
5 bay leaves
salt & pepper
half-and-half
Instructions:
-------------
Melt the butter in the bottom of an 8-quart pot. Slice the onion (I
usually cut it in half, then slices the halves) and toss it in to cook.
Stir it around every once in a while. Slice the celery, including
leaves, but discarding the bottom inch or two (the very white part).
Toss the celery in with the onion. Stir it around while peeling the
potatoes. Peel the potatoes and cut them into bite/boiling-sized chunks
(at least eighths). When the onions are soft, toss in the potatoes.
Cover with water - use as little as possible, just enough to come to
near the top of the vegetables.
Put in some salt and some pepper. Put in the five bay leaves. Boil on
medium-high for 30 minutes (turn down to medium if it boils over too
much) or until potatoes come apart when pierced with a fork.
Take out the bay leaves. Put the cooked vegetables, with some of the
water, into a blender (fill the container about to half). Pour in a
splash of half-and-half. Blend on the highest setting until very
smooth. Pour that out and repeat until all the vegetables have been
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blended. Add salt and pepper to taste when eating - be careful, you can
add salt to this pretty much endlessly.
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From: jagordon@agsm.ucla.edu
CREAM OF VEGETABLE SOUP
=======================
Ingredients:
------------
1 pound fresh broccoli or green beans or asparagus
2 cups milk (non-fat, low fat, or half and half, your arteries)
2 cups water or chicken broth or veggie broth
sour cream or non fat yogurt (optional)
2 tsp dill or thyme or combination
salt and white pepper to taste
Instructions:
-------------
Cook veggies in water or broth til soft, I use pressure cooker. Puree
veggies in blender or food processor. Return puree to large pot, add
herbs and seasonings, bring to low simmer.
Add milk and heat, do not boil. Add dollop of sour cream or yogurt for
extra creaminess.
Serve, garnish with a thin lemon slice and/or sprig of dill.
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From: camille@lola.inria.fr (Camille Benachour)
FRENCH ONION SOUP (LA GRATIN'EE `A L'OIGNON)
============================================
Ingredients:
------------
5-6 onions
200 g of grated Emental cheese.
1 l of vegetable/ meat stock.
Butter
A pan, a dish bearing the oven.
Instructions:
-------------
Preheat the oven at 200C. Slice the onions and fry it in some butter
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until light brown. Add the litre of stock. Let cook 10 minutes, but
not boil. Pour in the dish, add the Swiss cheese. Let gratiner for
five minutes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mje@pookie.pass.wayne.edu (Michael "Mike" J. Edelman)
FRUIT SOUP
==========
Puree in a food processor or blender:
3 cups fruit juice (orange, pineapple, apple, your choice)
1 bannanna
1/2 tsp dried mint (or fresh equiv)
juice of 1 lemon
1 chopped peeled peach
about a cup of cantaloupe
2 tsp honey, or to taste
1 cup sour cream, yogurt (her choice) or buttermilk
optional: cinnamon, allspice, more fruit - strawberries are a great
addition.
Try it as the first course in a summer meal.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kc@saki.com.au (Karen Chisholm)
GARLIC SOUP
===========
Ingredients:
------------
1/4 cup olive oil
6 cloves crushed garlic (or more to taste)
1-1/2 cups fresh white breadcrumbs
3 medium ripe tomatoes - peeled and chopped
1 tsp ground sweet paprika
1/2 tsp chilli powder
1 litre water
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
Instructions:
-------------
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1. Heat oil in large pan; add garlic. Cook over gentle heat 1-2 mins
until soft but not brown. Add breadcrumbs and cook over medium heat 3
mins or until they turn a light golden brown.
2. Add tomatoes, paprika, chilli powder and water. Bring to the boil;
simmer, covered, 30 mins.
3. Add eggs in a thin stream to simmering soup. Cook over low heat 2
mins longer.
4. Pour into serving bowl, sprinkle over parsley and serve.
Note: Serve hot and heavily seasoned.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sehender@reed.edu (Sarah E. Henderson)
GOLDEN SUMMER SOUP
==================
Ingredients:
------------
1 large onion, chopped
2 tblsp oil
2-3 Roma tomatoes, chopped
1 1/2 lbs yellow crookneck squash, chopped
3 cups chicken broth
1 cup butter milk
1/4 cup fresh basil, minced
Instructions:
-------------
In large pan, saute onion in oil over medium heat until golden (10 mi.)
Add tomatoes and stir until soft(5 min.) Add squash and broth to pan.
Bring to boil on high heat. Cover and simmer until squash is tender
(15-20 min.)
Puree mixture with buttermilk in blender or food processor until smooth.
Stir in basil. Serve warm or cold, garnished with some basil and thin,
round slices of Roma tomato floated on top.
This is a beautiful and delicious soup.
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From: gregor@abulafia.oche.de (Gregor Bautz)
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GUACAMOLE SOUP
==============
(Serves 4)
Ingredients:
------------
1 medium green cucumber
2 cloves garlic, chopped (3-4 sind sogar noch besser)
3 spring onions, including half the green tops
1/2 each read and green capricums (sweet pepper), roughly chopped
1 tblsp chopped dill, parsley and chives
1 tblsp cider vinegar
2 tsp sugar
1 cup Vegetable Stock
1 ripe avocado
2 tblsp white wine
1 tsp salt
1/4 tsp white pepper
2 tsp olive oil
1 firm red tomato, diced
2 tblsp lemon juice
1 extra tsp chopped chives
garlic croutons to serve
Instructions:
-------------
Peel and seed the cucumber and chop roughly. Put cucumber, garlic,
spring onionss, capsicums, herbs, vinegar, sugar, stock and half the
peeled and chopped avocado into a food processor fitted with a steel
blade. Blend well, then pour into a large serving bowl and add white
wine, salt, pepper, olive oil and diced tomato. From now on, it must be
stirred not blended. Just before serving, stir in the remaining
avocado, diced and tossed in lemon juice. Sprinkle with remaining
chives. Serve with garlic croutons.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mathieu@geod.emr.ca (Pierre Mathieu)
HEARTY KALE-QUINOA SOUP
=======================
Ingredients:
------------
2 onions, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 tbs olive oil
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1 lb mushrooms, diced
(1/4 lb Portabella mushrooms, diced)
10 cups hot water
5 soy cubes
3/4 cup quinoa
1/3 cup pearl or pot barley
1/3 cup red lentils
3 carrots, diced
3 tbs tamari soy sauce
2 tsp dried dill weed (or 2 tbs fresh)
1/4 cup fresh parsley, chopped
4 cups kale, chopped coarsely
Instructions:
-------------
Add the onions, garlic, and celery to the oil in a large pot over
low-medium heat. (I started off with 1 tbs butter then added the
veggies then 2 tbs extra virgin olive oil. But this is not for strict
vegans.) Cook until the onions become translucent but not brown (10-15
minutes). Add the mushrooms and cook for another 5 minutes.
Meanwhile dissolve the soy cubes in the hot water. If you can't get soy
cubes, use a couple more tbs of tamari. Add the water, tamari, quinoa,
lentils, barley, and carrots to the pot and bring to a boil over high
heat. Reduce the heat and add the dried dill (add at same time as
parsley if it is fresh). Simmer for 1 hour. Add the parsley and the
kale (and the fresh dill if you are not using dried dill) then simmer
for another 10 minutes. Serve.
You can add some water during the simmering if you think it is too
thick. I like it very thick. :-)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
HUNGARIAN CHERRY SOUP
=====================
Morellos are sour cherries; they may be either light red or dark, almost
black, red. Any other sour cherries may be substituted. To be used
safely, cherry pits and stems must be combined wiht the other
ingredients and cooked as soon as they are removed from the cherries.
Ingredients:
------------
1 lb morello cherries, pitted, pits and stems reserved
3 cups Riesling or other dry white wine
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1/4 cup sugar
1 inch stick cinnamon
2 lemons, 1 peeled and the peel reserved, both squeezed
1/2 cup brandy (optional)
2 cups sour cream
Instructions:
-------------
Crush a few of the cherry pits, then put all the pits and stems into a
pan with the wine, sugar, cinnamon stick and the juice of both lemons
and peel of one. Simmer for 5 minutes, then leave to steep for at least
15 minutes. Strain, bring back to a boil and add the cherries and their
juice. Remove from the heat immediately and allow to cool to tepid.
Stir in the brandy. Put the sour cream into a tureen, then gradually
pour in the cherry soup, mixing thoroughly. Serve chilled.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: artemis@rahul.net (Michelle Dick)
Source: McDougall Cookbook - Volume 2
ISRAELI WHEAT
========================
(Servings: 8)
Ingredients:
------------
5 cup Trader Joe's maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers
Instructions:
-------------
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kamk@sco.COM (Kam Kashani)
KAM'S STIR-FRY KALE AND TEMPEH
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==============================
Ingredients:
------------
6 oz tempeh, cubed
1-1/2 cup kale, coarsely chopped (or hand torn), [either red or green]
toughest part of stems removed
1-1/2 cup sliced cabbage (as for Mu Shu) [red cabbage is colorful]
1/3 cup chopped celery
1 medium carrot, coarsely chopped
2 tblsp chopped green onion [green and white parts]
1 tblsp minced garlic
2 tsp minced ginger
peanut oil for cooking
Sauce:
------
2 tsp hoisin sauce [for a lighter sauce, use soy or Tamari]
2 tsp hot chili paste [I like garlic-chili paste]
1 tblsp rice vinegar
Instructions:
-------------
Heat 1 teaspoon of oil in a wok at high heat. Fry cabbage and celery 45
seconds, then remove from wok. Heat 1 teaspoon of oil. Fry carrots 1
minute, then remove from wok.
Reduce wok heat to medium-high. Heat 2 teaspoons of oil. Fry kale
until tender, then remove from wok.
Heat 2 teaspoons oil in wok. Add ginger and garlic, fry for a few
seconds, then add onion and tempeh. Cook for 1-1/2 minutes, or until
tempeh starts to brown.
Return all ingredients to wok and heat. Add sauce and mix well.
Serve over rice. Makes two servings.
Note:
-----
If you wish, you can make this hotter by frying small, whole dried
chilis in the oil before adding the garlic and ginger. You could also
use more chili paste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank)
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KIM CHEE
========
Okay, since I just made a batch after a 2 year absence of the stuff,
here's the recipe I use:
Ingredients:
------------
2/3 lb
1/2 lb Daikon radish - peeled, sliced 1/4 inch thick
1 medium cucumber - peeled, sliced 1/4 inch thick
1 medium turnip - peeled, sliced 1/4 inch thick
1/2 cup salt
1 tblsp salt
3 spring onions, sliced
3 cloves garlic, minced
4 tsp fresh ginger, minced
1 tblsp dried chili flakes
2 tsp soy sauce/tamari
1 cup water
Instructions:
-------------
Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a
large bowl. Between layers, liberally sprinkle with 1/2 cup salt.
Cover with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours. Drain & Rinse vegetables in a
colander. Julienne each vegetable into a uniform shape. return them to
the large bowl, and add spring onions, garlic, ginger, chili flakes,
soy/tamari, salt and 1 cup water. Toss to combine.
Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute spices,
or stir vegetables in the crock. Store in refridgerator.
Notes:
------
Kim chee spiciness varies depending on the hotness of the chili flakes
used. The longer it sites, the hotter it gets (up to a point). I
cannot vouch for the authenticity of the recipe, but its about as close
as I've come.
beware 'kim chee' spices in oriental food stores, as they most likely
have MSG in them.
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From: steven.frank%acc1bbs@ssr.com (Steven Frank)
KIM CHI
=======
Ingredients:
------------
2 heads of Chinese (or white) cabbage
1 cup of salt
1 lbs daikon (long white Oriental radish)
6 green (spring) onions
4 cloves garlic
1 inches fresh gingerroot
1 stalk of celery
1 hard, semi-ripe pear
4 tblsp ground red pepper (cayenne)
1 tblsp granulated sugar
Instructions:
-------------
1. Remove (do not discard) the outer leaves from the cabbage. Quarter
the cabbage and place together with the outside leaves in a large bowl.
Sprinkle on the salt. Let stand 3 hours, turning occasionally.
2. Peel the daikon and cut into long thin strips. Cut the onions into
1." strips and then shred lengthwise into slivers. Mix the daikon and
onion strips together in another bowl and let sit while the cabbage and
salt mixture is sitting.
3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths
and shred lengthwise. Peel, core, and slice the pear and then cut into
long strips. Mix these ingredients together with the cayenne and
granulated sugar and combine into the daikon and onion mixture.
4. The cabbage will have produced a brine after sitting. Remove the
outer leaves from the brine and set aside. Take a quarter of the
cabbage head, rinse it under running water then pack the daikon and
onion mixture between the leaves. Set it in the bottom of a crock or
other container. Repeat this procedure with the remaining three
quarters. Any remaining mixture should be layered over the cabbage.
Press down.
5. Place the outer leaves in a layer on top of the cabbage and cover
the crock. Set a small weight on top of the cover and let sit for 3
days. The longer it sits the stronger it gets! It can be stored for a
month prior to opening. Keep it in a cool (60 degree) place.
After removing the Kim Chi from the crock it can be stored in glass jars
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and used as needed.
This is a strong recipe and if it is still not hot enough, diced red
peppers with seeds can be added, to the daikon and onion mixture, but do
so at your own risk! Enjoy.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: artemis@rahul.net (Michelle Dick)
Source: McDougall Cookbook - Volume 1
MILLET STEW (Vegan)
===========
(Servings: 6)
Ingredients:
------------
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
Instructions:
-------------
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: marple@cs.ubc.ca (Kirk Marple)
MISO SOUP (MISO-SHIRU)
======================
(Serves 4)
3 1/3 cups dashi
ca. 1/2 cup nameko or shiitake mushrooms, sliced
1/3 cake tofu
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4 tblsp red miso
4 stalks trefoil (or other green for garnish)
ground sansho pepper
Instructions:
-------------
Make dashi stock, drain tofu. Soften miso in medium-size bowl in 2
tablespoons tepid dashi, blending with a wire whisk. Gradually ladle
the miso into the stock in a medium sized pot, simmering over medium
heat (strain if a very smooth soup is desired).
Add the sliced mushrooms, the tofu (cut into 1/2 inch cubes), and the
trefoil (cut into small pieces). Simmer for a few minutes, until all
ingredients are heated through. Do not allow to boil.
Ladle into bowls and garnish with pepper. Serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: rwarren@topaz.concordia.ca (Rosemary)
Source: _A Taste of Quebec_ by Julian Armstrong
Commentary as written in the book.
PEA SOUP, BEAUCE STYLE
======================
(serves 8)
This hearty soup is a specialty at Auberge Benedict Arnold in St.
Georges. It's the most requested dish of American visitors, says chef
Renaud Jacques, who was born in St. Elzear. In summer, he flavors it
with fresh hrbs. The rest of the year, he uses
herbs (recipe follows).
Ingredients:
------------
2 cups (500 ml / 450 g) dried white pea beans
2 tblsp (25 ml) butter
1/2 cup (125ml) chopped onion
1/4 cup (50 ml) chopped leek, white part only
1/4 cup (50 ml) smoked ham, plus ham bone
1/2 lb (250 g) salt pork
1 clove garlic
8 cups (2 l) cold water
2 tblsp (25 ml) salted herbs (see below), rinsed in cold water
Instructions:
-------------
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Soak peas for at least 8 hours or overnight in water to cover; drain.
Heat butter in a large heavy hot and saute onion and leek just until
tender. Add peas, ham, salt pork (in one piece), garlic, water and
salted herbs. Bring quickly to a boil, lower heat, partly cover, and
cook gently for 2-3 hours or until peas are tender. Stir occasionally
during cooking, adding more water if necessary. Remove salt pork, cut
in small pieces, then return to soup. May be frozen.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kc@shinto.saki.com.au (Karen Chisholm)
Source: The Complete
PERSIAN WEDDING SOUP
====================
Serves 6-8
1 lb (500g) boneless lamb stew meat
1 lb (500g) lamb soup bones
8 cups water
1 onion, quartered
1 carrot, quartered
1/3 cup butter
1/2 cup flour
3 egg yolks
2-3 tblsp lemon juice
2 tblsp melted butter
2 tsp paprika
salt
freshly ground black pepper
Instructions:
-------------
1. Place lamb meat and soup bones in a large pot and add water, onion
and carrot. Bring to a slow simmer, skimming when necessary. Add salt
and pepper to taste, cover and simmer gently for 1-1/2 hours until lamb
meat is tender.
2. Remove bones and discard. Lift out meat and cut into small pieces.
Strain stock, return to pot and let it simmer gently.
3. In a large pan melt butter and stir in flour. Cook gently for 2
minutes without allowing it to colour. Gradually add the hot stock,
stirring constantly. When smoot and bubbling, let it simmer gently.
4. Beat egg yolks in a bowl and gradually add lemon juice, holding back
a little. Gradually beat in about 2 cups thickened stock, then pour
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into soup. Stir over gentle heat and return lamb pieces to soup. Heat
gently, still stirring until egg is cooked. Adjust flavour with lemon
juice and add more salt if necessary. Remove from heat.
5. Combine melted butter and paprika. Serve soup in deep bowls and
pour a little butter-paprika mixture into centre of each as a garnish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mcbride@rust.zso.dec.com (Melinda McBride)
PUMPKIN-GINGER SOUP
===================
1 small cooking pumpkin
1/2 cup "raw" cashew pieces
1 tblsp grated fresh ginger (or to taste)
salt to taste
Instructions:
-------------
Soak cashews in water to cover for several hours. This step is
optional, but helps them blend better.
Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees
F until very tender (45 minutes to one hour).
Scrape pumpkin from the peel and puree in a blender, with any juices, in
batches. Put pureed pumpkin into your soup pot.
Blend cashews in blender until smooth and add to the pumpkin puree.
Rinse the blender with a little water and add to the pot. Add a little
more water if it's too thick.
Add ginger and salt to taste and heat gently for a few minutes to blend
the flavors.
For an even easier variation, use frozen, cooked squash.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lrichkin@jupiter.Willamette.edu (Lynda E. Richkind)
RICH VEGETABLE SOUP
===================
Ingredients:
------------
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1 lb Lean Ground Beef
Olive Oil
1 Medium Onion diced
2 Cloves Garlic
2 12 oz Cans Whole Tomatoes
1 12 oz Can Tomato Sauce
1 8 oz Can Tomato Paste
4 medium carrots sliced the way you like them
1 Green Pepper cut up
1 large can kidney beans drained and rinsed
Instructions:
-------------
In a large pot saute' the onions and garlic in olive oil, add the ground
beef and cook until brown. add the tomatoes, carrots and green pepper
and simmer for about 20 minutes then add the kidney beans and simmer for
about ten minutes more.
I serve it with garlic bread and a salad, it's great!!!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: zola@hardy.u.washington.edu (reine des tournesols)
Source: Gourmet 4/92, Domain Chandon,
ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS
==============================================
Ingredients:
------------
1.5 lb Japanese eggplant, halved lengthwise
1 red bell pepper, halved lengthwise and seeded
4 tblsp extra-virgin olive oil
2 onions, unpeeled and halved lengthwise
3 plum tomatoes, halved lengthwise
8 garlic cloves
1 tblsp unsalted butter
3 fresh thyme sprigs, chopped fine
3 fresh oregano sprigs, chopped fine
3 fresh basil sprigs, chopped fine
8 cups chicken broth
1 bay leaf, crumbled
12 1/4-inch-thick slices of French bread, toasted
3/4 lb goat's milk mozzarella, grated coarsely
Instructions:
-------------
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In a bowl coat the eggplant and the bell pepper lightly with 1
tablespoon of the oil and season the vegetables with salt and pepper.
In a foil-lined roasting pan arrange the eggplant, skin sides down, the
bell pepper, skin sides up, the onions, cut sides down, and the
tomatoes, cut sides down, and roast the vegetables in the upper third of
a pre-heated 400degree F. oven for 10 minutes. Put the garlic in the
pan near the tomatoes, roast the vegetables for 30 to 40 minutes more,
or until the bell pepper is charred, and let them cool. Remove the skin
from the bell pepper and the onions and coarsely chop the eggplant, the
bell pepper, the onions, and the garlic.
In a large kettle melt the butter with the remaining 3 tablespoons oil
over moderately high heat, add the chopped vegetables including the
garlic, the tomatoes, the thyme, the oregano, the basil, and enough of
the broth to just cover the mixture, and bring the mixture to a boil.
Add the bay leaf and simmer the soup for 30 minutes, or until it is
thickened slightly. In a blender or food processor puree the soup in
batches, transferring it as it is pureed to the cleaned kettle (the soup
will be thick and textured, flecked with black bits of the eggplant),
and heat it with the remaining broth over moderately low heat until it
is heated through.
Arrange the bread slices on a baking sheet, sprinkle them with
mozzarella, and broil the croutons under a preheated broiler about 4
inches from the heat for 3 to 4 minutes, or until the cheese is golden.
Ladle the soup into 6 bowls and top each serving with 2 croutons.
Serves 6.
(Also, instead of full slices as croutons, after broiling, with a sharp
knife the toasted bread can be cut into smaller croutons and sprinkled
onto the soup)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mary@steve.analog.ingr.com (Mary Stevenson)
===================
6 oz lean pork, cut into thin strips
2 tsp vegetable oil
4 cups water
1 medium tomato, chopped
1 14-1/2 oz. can golden hominy with liquid
1 4 oz. can whole roasted chillies, cut
2 pkg Maruchan Ramen Beef Flavor
Garnish:
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--------
2 corn tortillas, cut into strips and baked until crisp and 2 green
onions, sliced.
Instructions:
-------------
Brown pork in hot oil in large saucepan. Add remaining ingredients
except garnish. Cook 3 minutes. Garnish with tortilla strips and green
onions; serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: talmy@rand.org (Shel Talmy)
SPICY KALE AND CHICK-PEA STEW
=============================
Ingredients:
------------
1 1/2 cups dried chick-peas, soaked overnight in enough water to
cover them by 4 inches, drained, and rinsed
10 cups water
2 large onions, chopped coarse
3 large garlic cloves, minced
1/4 cup olive oil
2 green bell peppers, chopped coarse
1 1/2 lb kale, coarse stems discarded and the leaves washed
well and chopped
2 28-oz cans plum tomatoes including the juice, chopped
1 6-oz can tomato paste
2 1/2 tblsp chile powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried hot red pepper flakes
1 tsp ground cumin
1 tsp sugar
1 bay leaf
steamed couscous or rice as an accompaniment
Instructions:
-------------
In a large saucepan simmer the chickpeas in the water, covered
partially, for 1 1/2 hours, or until they are tender. In a heavy kettle
cook the onions and the garlic in the oil over moderate heat, stirring
occasionally, until the vegetables are golden, add the bell peppers, and
cook the mixture, stirring, for 10 minutes. Add the chick-peas with the
cooking liquid, the kale, the tomatoes with the juice, the tomato paste,
the chili powder, the thyme, the oregano, the red pepper flakes, the
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cumin, the sugar, and the bay leaf, bring the liquid to a boil, and
simmer the stew, stirring occasionally, for 1 hour. Discard the bay
leaf, season the stew with salt, and serve the stew on the couscous or
rice. Makes about 14 cups, serving 8 to 10.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
SPICY SAUSAGE SOUP
==================
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, broken up
1 (13 3/4-ounce) can beef broth
1/2 cup salsa
1 tsp dried oregano leaves
1 lb spicy or regular pork sausage
1 cup frozen whole-kernel corn
1 tblsp finely chopped cilantro
Instructions:
-------------
Combine tomatoes, beef broth, salsa and oregano in 2 1/2-quart
microwave-safe container. Cover and microwave at High (100% power) for
6 minutes.
Meanwhile, pinch off 1-inch pieces pork sausage to make approximately 32
free-form patties; place in 11x7-inch microwave-safe baking dish.
Remove tomato mixture from microwave; add corn, cover and reserve.
Cover baking dish with plastic wrap, venting one corner. Microwave at
High 9 to 11 minutes or until sausage is no longer pink in the center,
stirring after 5 minutes to move rarer pieces to the outside. Let stand
2 minutes.
Remove sausage with slotted spoon and place in tomato mixture. Continue
cooking, covered, at High 4 or 5 minutes or until soup is hot. Stir in
cilantro. Makes 4 servings.
Per serving: Calories 269 Fat 18g Cholesterol 45mg Sodium 1,645mg
Percent calories from fat 60%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: bolstad@blad.rtpnc.epa.gov (Cheryl Bolstad)
TOM KHA GAI
===========
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Ingredients:
------------
2 boneless chicken breast - cut up bit sized
2-3 stalks of lemon grass - cut up into 2" pieces and separated
6 pieces of dried galangal (I believe this is the Kha)
1 can coconut milk
2 Tbs sugar
2 tsp salt
1 tsp dried crushed red chilis (optional)
7 cups water
Instructions:
-------------
Place the chicken, lemon grass and galangal in a soup pot. Add the
water and cook over medium for about 30 minutes. Add the remaining
ingredients and simmer for 20 minutes. You may need to adjust the salt,
sugar and water as I find the taste varies with the brand of coconut
milk used. Serve with extra chilis and white rice.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: whitley@mksol.dseg.ti.com (Harlon Whitley)
TORTILLA SOUP
=============
(Servings: 8)
Ingredients:
------------
1 Onion, chopped
1 tsp Chili powder
2 Garlic cloves, minced
1 tsp Cumin
1 tblsp Vegetable oil
1 Rotel, (10 1/2 oz)
4 Corn tortillas, cut strips
1 Tomatoes, pureed (16 oz)
1 cup Chicken, cooked, diced
3 cup Chicken stock
Salt to taste
Instructions:
-------------
In large saucepan, saute onion and garlic in 1 Tblspn vegetable oil
about 5 minutes, until onions are soft. Add tomatoes with green
chilies, pureed tomatoes, chicken stock, chili powder, cumin and salt.
Heat to boiling, reduce heat and simmer 20 to 30 minutes.
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Meanwhile, cut tortillas into thin strips and fry until crisp in
1/4-inch of hot oil; drain on paper towels.
Add chicken, if desired, and tortilla strips to soup and heat through,
about 5 minutes. Garnish each serving with sprinkling of diced avocado,
cheese and a dollop of sour cream. Makes 8 servings.
Nutritional Values Per Serving:
-------------------------------
Calories 131
Fat 7g
Sodium 504mg
Percent calories from fat 44%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
UKRAINIAN SWEET AND SOUR BEAN AND CABBAGE SOUP
==============================================
Ingredients (note: these are all approximate, and this makes a very
large quantity of soup - but I freeze what remains when we get tired of
eating it in ziploc bags, and it saves me time the next time I feel like
making it)
Stock:
------
2 turkey legs
2-3 medium onions, chopped
Note:
-----
Originally this was made with pork (neck) bones, but I have found that
turkey tastes very similar in stock, and there is less fat to skim
Boil this for several hours. Either proceed with recipe, or cool down
and refrig. until you feel like proceeding
Soup:
-----
Add:
----
1 bag of sour kraut which has been rinsed several times to remove
some salt (this is about 1 lb)
1 chopped cabbage
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3 shredded carrots
1 small can of tomato paste
1 can of "white beans" (great northern beans are what I use)
salt and pepper to taste
Instructions:
-------------
Add the sour kraut to the stock, after removing meat/bones. Cook this
covered for about 45 minutes. Next add the shredded carrots. Cook for
about 10 minutes. Then add the chopped cabbage, cooking for about 15
minutes, or until the fresh cabbage is tender. Then add the tomato
paste, mixing until it's dissolved. Now bring it back to boiling, and
cook for a couple of minutes. Next dump the beans in (you don't have to
drain them). Heat til boiling, then cover it and let it sit (if you're
not too hungry) for about an hour so the flavors can mix. If there is
not enough liquid, you can add water or tomato juice. Of course, add
salt and pepper to taste. This soup is a hearty winter one that goes
well with black bread and butter!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: red_trek@drycas.club.cc.cmu.edu
WATERCRESS SOUP
===============
Short version:
--------------
Prepare a vegetable stock. Boil briefly with 4 cloves of roasted garlic.
Remove from heat, and, as boiling subsides, add a lot of watercress
leaves.
Long version, for two large servings:
-------------------------------------
Bake:
-----
4 cloves of garlic
1 medium carrot, scraped
2 small stalks of celery
1/2 medium onion
Mince and saute in a little oil briefly. Meanwhile wash and remove
leaves from large bunch of watercress. Chop a few of stems of the
watercress*, to get loose fistfull
Add:
----
5 cups cold water
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3 stems of italian (flat) parsely
The chopped watercress stems*
1/2 tsp thyme (dried leaves) and 1/2 tsp sage (dried leaves)
(use less if you have powder)
1 bay leaf
1 tsp salt (you'll add more later)
Few grinds of pepper
Instructions:
-------------
Heat should be medium low, so it comes to a slow boil. (You can
make the rest of your dinner while this is happening.)
Let boil gently ca. 20 minutes, spoon off some and taste for salt
and pepper.
Remove garlic from oven, let cool, skin. Strain through cheesecloth or
fine sieve to get a clear stock. Smash up the garlic in a bit of the
stock, stir in to the stock. Bring to a furious boil. Kill the heat
immediately. When boiling is almost subsided, throw in watercress
leaves and stir around.
* The watercress stems may be a mistake. The stock was good but a little
flat, next time I'm going to try without the stems.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543
ZUCCHINI SOUP
=============
Ingredients:
------------
1 1/2 l vegetable broth
8 cups zucchini, diced
1 - 2 tomatoes, chopped
Salt
Pepper
Parsley
Sage
Garlic
Instructions:
-------------
Boil zucchini and tomatoes in vegetable broth until very well done.
Puree everything until creamy.
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
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Double Coriander-Ginger Cream Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 15 Aug 1993 14:35:52 GMT
4 tablespoons butter
2 teaspoons peanut oil
1 teaspoon Oriental sesame oil
1/2 cup finely chopped scallions
2 tablsespoons finely chopped fresh ginger
1/2 cup minced shallots
2 teaspoons ground coriander
1 tablespoon sugar
4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/2 cup heavy cream
1/2 cup finely chopped fresh coriander
1/4 cup minced chives
Fresh coriander leaves for garnish
In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and
sesame oil over moderate heat. Add the scallions, ginger and shallots and
cook until the shallots are softened but not browned, 2 to 3 minutes.
Stir in the ground coriander, sugar, chicken stock, salt and pepper. Bring
to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and
stir in the cream, fresh coriander and chives.
In a blender or food processor, puree the soup in batches until smooth.
Return the soup to the saucepan and cook over moderately low heat until
heated through, about 3 minutes. Stir in the remanining 2 tablespoons
butter. Ladle the soup into a soup tureen or individual bowls and garnish
with coriander leaves.
mara
Double Coriander-Ginger Cream Soup
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Egg Drop Soup
From: sandyv@ux1.cso.uiuc.edu (Sandy Vavrinek Seehusen)
Date: 25 Oct 1993 20:11:51 GMT
This is so easy you'll just love it. I make this quite often to
accompany stir fry.
2 cups chicken broth (homemade is best; a can of prefab will do in a pinch;
NEVER use bouillion cubes unless desperate)
1/8 t. white pepper
1/2 t. soy sauce
1/4 t. sesame oil (or less - I use a 'blop')
1 t. corn starch
1 egg
veggies (optional)
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil.
Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or
peas and a chopped green onion for extra color and texture.) Add cornstarch
by mixing with either water or some of the broth to make a thin paste and
stirring it into the soup to thicken.
Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat
to keep it warm until ready to serve. This serves 2 people as a side or
as an appetizer. It's not quite enough for a full meal without fudging by
adding a little extra broth or water.
NOTES: All ingredient amounts can be varied to taste. The key ingredient
is the sesame oil. I sometimes like to add a little white pepper to the
egg before dropping it in the soup. The corn nibblets are a tasty addition,
but the peas get mushy if cooked too long.
amyl
Egg Drop Soup
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Farmworkers'
1906
From: jdurbin@netcom.com (Jason E. Durbin)
Date: Fri, 8 Oct 93 16:54:37 PDT
My grandmother passed this recipe on to me by feeding it to me every other
time I visited (aternative visits I was served chicken and dumplings). She
said she learned from the farm workers on her father's farm who cooked it in
a huge pot over an outside fire all day.
Ingredients:
2 Smoked Hamhocks (or more according to how much meat you want in the mix)
1 large Onion
1 bag Pinto Beans (other beans (kidney, red, etc) can be substituted)
Chile Powder (Gebhardt's for real
water
oil
Saute the onions in the oil adding the hamhocks early enough to brown the
outside without burning the onions. Add the beans (no need to soak in my
experience) and enough water to cover beans and hocks with about an inch
extra. Bring to a boil then lower to a simmer and leave for about an hour.
(Do not add salt yet! It makes the beans take much longer to cook). Add
water as needed to keep everything immersed.
Add chile powder to taste (anything past 2/3 of a large bottle is for
masochists only, but be sure to add enough to give a rich color and taste).
Cook until beans are tender. Remove hamhocks and strip the
meat off. Return the meat to the soup. Add water to create a more soupy
consistency than typical chile. Heat until hot enough to serve.
It's very easy.
Serve with corn bread, dark molasses and butter -- what do you see going
down mole holes? (sorry) (Brer Rabbit is traditional in my family). Even if
you have always hated molasses, I assure this taste combination will change
your mind -- well maybe.
Jason Durbin
(jdurbin@netcom.com)
--
amyl
Farmworkers'
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French Onion Soup
From: Jody Rae Prival jp56+@andrew.cmu.edu
Date: Tue, 7 Sep 1993 11:00:33 -0400
Cross Indexed Soup, French
I've recently been making French onion soup. The recipe I've been using
is from the Chez Francois cookbook (Chez Francois is a rather good
French restaurant in the DC area).
I'm writing this from memory, but I'm pretty certain it's accurate.
You start off by making a white stock (fonds blanc)
2 lbs. veal bones
2 chicken carcasses, cut into pieces
1 gal. water
2 carrots, sliced
1 onion, sliced
1 celery stalk, sliced
2 leeks, washed well and sliced
6 cracked black peppercorns
4 parsley sprigs
2 sprigs thyme
2 bay leaves
Place bones, carcasses, and water in a large stock pot. Bring to a
boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to
simmer for 4-5 hours partly covered, skimming fat as necessary. Strain
well (or just ladle the soup out, leaving the bones, etc. behind).
French onion soup
8 cups fonds blanc
3 cups onion, sliced
2 tbsp. butter
8 tbsp. mixed grated Gruyere and Parmesan cheese
salt and pepper to taste
1 baguette
Melt the butter on low heat in a large saucepan. Add the onion, and
cook for 30-40 minutes, stirring often, until the onions are soft and
golden brown. Add the fonds blanc, and simmer for 30 minutes. Add salt
and pepper to taste.
French Onion Soup
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In a 375 F oven place 16 1/2-inch slices of bread, cut into ~1-inch
pieces. Bake until golden brown (5-8 mins).
Put the soup into individual serving dishes, top with the croutons and 1
heaping tbsp. cheese each (I find I really need more like 2 tbsp each).
Brown the cheese under a broiler and serve immediately.
amyl
French Onion Soup
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French Onion Soup
From: hamiltob@cadvision.com (Blair Hamilton)
Date: Tue, 21 Mar 1995 14:34:28 +0000
1 1/2 pounds red onions, peeled and halved
1/3 cup margarine or butter
3 cubes beef flavored bouillon
4 cups water
1/2 cup dry white wine
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
4 ounces Swiss Cheese, or Gruyere
1/4 loaf French bread
- Slice onions, thinly.
- Melt butter in 2 quart Dutch oven.
- Slowly cook onions in butter until lightly browned, about 20 mins.
- Add Worcestershire sauce, salt, pepper to soup. Stir.
- Shred cheese.
- To serve soup, place a think slice of French bread into the bottom
of each individual ovenware serving bowl.
- Ladle soup into bowls. Top with a thick layer of shredded cheese.
- Place under broiler or microwave until cheese melts.
- Serve at once.
amyl
French Onion Soup
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Green Soup
From: sam@sun-shop.adelaide.edu.au (Sam Sangster)
Date: Mon, 27 Sep 93 11:22:22 +0930
A delicious soup that I have served both hot and cold.
Serves 4-6.
Ingredients
-----------
1 onion
1 T olive oil
1 T flour
2.5 cups chicken stock (home-made is best :-)
2 large lettuces - use only the greenest leaves
1 bunch spinach
2 small bunches of watercress
1 cup scalded milk
2-3 T cream
Freshly ground pepper
Bunch Parsley - finely chopped
Method
------
Wash and tear up lettuce, spinach, and watercress leaves.
Saute onion in olive oil until soft in large pan. Then stir into flour, and cook for
1 minute.
Add stock and bring to boil, stirring regularly.
Add leaves, reduce heat, and simmer for about 10-15 minutes.
Remove from heat, and allow to cool. When cool, place in blender, and puree.
Return puree to pan, add scalded milk and cook until heated through. Add freshly
ground pepper.
If serving hot, transfer soup into bowls, place a dob of cream in the soup, and
sprinkle with chopped parsley.
I prefer it without cream when serving cold.
amyl
Green Soup
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Jalapeno Cheese Soup
From: Garry Howard garhow@hpubmaa.esr.hp.com
Date: Thu, 15 Jul 93 13:38:53 EDT
This is a great recipe that I make often. Don't let the Velveeta
cheese turn you off. I never tried this recipe for a long time because
I thought made with Velveeta how good can it be. All I can say is give
it a try once and let me know what you think. It is one of my favorites.
Title :Jalapeno Cheese Soup
Serves :6
Keywords :Mexican, Soups, Hot & spicy
Ingredients:
6 c Chicken broth
8 Celery stalks
2 c Diced onion
3/4 ts Garlic salt
1/4 ts White pepper
2 lb Velveeta cheese
1 c Diced jalapeno peppers
Sour cream
Flour tortillas
Instructions:
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
In a large saucepan place the chicken broth, celery, onions, garlic
salt, and white pepper. Cook over high heat for 10 minutes, or until the
mixture reduces and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree
them together until the mixture is smooth. Return the pureed mixture to
the saucepan and simmer it for 5 minutes. Add the diced peppers and mix
them in well.
Serve with a dollop of sour cream and warm flour tortillas.
From "
Recipe from Guadalupe Cafe,
mara
Jalapeno Cheese Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/jal-chs-soup.html [12/17/1999 12:04:05 PM]
Leek, Potato, and Spinach Soup
From: morrissey@stsci.edu (Mostly Harmless)
Date: Mon, 16 Aug 1993 00:51:44 GMT
1/4 cup butter or margerine
4 cups water, divided
1 cup leeks, sliced
1 1/2 lbs. (4 - 5 medium) potatoes, sliced
6 cups fresh spinach, coarsely chopped
Salt
White pepper
Sour cream
In 3-quart saucepan, melt butter in 1 cup water.
Add leeks and simmer, covered, over low heat for 5 minutes.
Add potatoes and remaining 3 cups water and simmer until potatoes
are tender, about 25 minutes.
Just before serving, stir in spinach and simmer gently for 5 minutes
Add salt and pepper.
Serve hot and garnish with sour cream, if desired.
mara
Leek, Potato, and Spinach Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/leek-pot-spin-soup.html [12/17/1999 12:04:08 PM]
Lemongrass Soup
From: najork@cs.uiuc.edu
Date: Thu, 16 Sep 1993 15:24:11 GMT
Cross Indexed Soup, Thai
Here's a lemongrass soup recipe that I improvised because my husband
and I love Thai food but we don't have any Thai restaurants in town.
8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (I would use about 6)
Bring the broth to a simmer. Add cruched red pepper and shrimp.
simmer for 5 min. Add lemongrass and simmer for another 5 min.
Add the rest of the ingredients and simmer a few minutes more.
Be careful not to over cook or the vegitables will lose their
color and will get limp.
amyl
Lemongrass Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/lemongrass-soup.html [12/17/1999 12:04:12 PM]
Miso Soup
From: Rainer Thonnes rwt@dcs.ed.ac.uk
Date: Tue, 21 Sep 1993 17:17:53 GMT
1.5 cubic inches Miso (fermented soybean paste)
1 small Potato [*]
0.5 teaspoon Special Seasoning [**]
0.5 teaspoon Wakame (dried seaweed) [***]
few dashes Tamari soy sauce (optional)
Thinly slice the potato and boil it in enough water for 2 bowlsful of
soup. Meanwhile soak the wakame in cold water for a few minutes, during
which it will expand to about seven times its dry volume and lose some
of its salty taste. Add the special seasoning to the boiling potato.
Just before the potato is cooked, strain the seaweed (discarding the
water in which it has been soaking), and add it to the soup. When the
potato is cooked, remove from heat and add the miso. This is best done
by placing it into a small hand-held sieve or tea strainer, then dipping
it into the soup and jiggling it around. If necessary, gently force the
miso through the sieve using a teaspoon. Do not boil after miso has
been added as this will impair the flavour and consistency. Season to
taste with soy sauce if you like.
[*] You don't have to use potato. You can use carrot or almost any
other vegetable or even tofu.
[**] This special seasoning, obtainable at shops which specialise in
Japanese food ingredients, is a powder normally sold in 10g sachets. It
is sold particularly for Udon or Soba or Miso Soup, and for the latter
they recommend using 1g per serving. I understand it contains Bonito
among other things and adds a mildly fishy flavour. If you can't get
any, you can use the appropriate portion of a stock cube (fish or
vegetable would be best), but only make it about half strength or so,
you want most of the flavour of the soup to come from the Miso.
[***] Good quality Wakame comes in small fine leaves. If you can only
get the large coarse ones you may need to trim off the hard parts. Also,
if they're big, it's impractical to measure with a teaspoon, so just
break off a few pieces. If you can't get wakame at all you could use
scallions or green onions, particularly their leafy parts.
amyl
Miso Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/miso-1.html [12/17/1999 12:04:13 PM]
Mom's Vegetable Soup
From: narayan@aravali.everest.tandem.com (Pankaj Narayan)
Date: Fri, 15 Oct 1993 20:44:26 GMT
This is a soup that uses no broth, and so can be enjoyed by people
who shy away from soup because of the chicken broth requirement.
For about 3-4 large mugs of soup:
Take 1 large onion (red is probably too strong), half of a cabbage, and
perhaps one large potato or 2 small ones.
Wash these well, maybe cut them up in 2 or 3 large chunks each. Put
them in a pressure cooker and cover with water. Also put maybe 2 tbsp.
of uncooked rice to give it some thickness. Put water in to just about
0.75 inch above base... about 2 mugs. Put the lid on and cook for up
to 3 whistles. This takes 10 minutes or less.
If you do not have a pressure cooker, then cook for a longer time I
guess (3-4 hrs?)
Let the cooked mixture cool for some time. Next you have to puree the
whole mess in a blender and then run it through a sieve.
This is the base soup. When it is warm (not hot) put in some milk and
start to heat it. Put in salt to taste. Before serving, put in a few
drops oof vinegar.
Simple, yet hearty and yum.
amyl
Mom's Vegetable Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/moms-vege-soup.html [12/17/1999 12:04:14 PM]
Mullagawtawny Soup
From: dmcmenam@mhc.MtHolyoke.edu (Dianna McMenamin)
Date: 26 Oct 1993 01:30:46 GMT
This is from Joy of Cooking:
Saute lightly, but do not brown:
1/2 cup diced onion
1 diced carrot
2 diced ribs celery
in:
1/4 cup butter
Stir in:
1-1/2 Tablespoons flour
2 teaspoons curry powder
Stir and cook them about 3 minutes.
Pour in and simmer 15 minutes:
4 cups chicken or lamb broth
1 bay leaf
Add and simmer 15 minutes longer:
1/4 cup diced tart apples
1/2 cup boiled rice
1/2 cup diced cooked chicken or lamb
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 teaspoon grated lemon rind
Immediately before serving, stir in:
1/2 cup hot cream or coconut milk
amyl
Mullagawtawny Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/mulligawtawny-soup.html [12/17/1999 12:04:18 PM]
Mulligatawny Soup
From: sanchez@emx.cc.utexas.edu (Beatrice Sanchez)
Date: Tue, 26 Oct 93 13:00:57 -0500
(from _Betty Crocker's 40th Anniversary Cookbook_)
3 1b broiler-fryer chicken, cut up
4 c water
1 tsp salt
1 tsp curry powder
1 tsp lemon juice
1/8 tsp ground cloves
1/8 tsp ground mace
2 Tbl margarine or butter
1 medium onion, chopped (about 1/2 cup)
2 Tbl all-purpose flour
2 medium tomatoes, chopped
1 large all-purpose apple, coarsely chopped
1 medium carrot, thinly sliced
1 medium green bell pepper, cut into 1/2-inch pieces
Heat chicken, giblets (except liver), neck, water, salt, curry
powder, lemon juice, cloves and mace to boiling in Dutch oven;
reduce heat. Cover and simmer about 45 minutes or until juices
of chicken run clear.
Remove chicken from broth. Cool chicken about 10 minutes or just
until cool enough to handle. Remove skin and bones from chicken.
Cut chicken into bite-size pieces. Skim fat from broth. Add
enough water to broth, if necessary, to measure 4 cups.
Heat margarine in Dutch oven over medium heat. Cook onion in
margarine about 2 minutes; remove from heat. Stir in flour.
Gradually stir in broth. Add chicken, tomatoes and remaining
ingredients. Heat to boiling; reduce heat. Cover and simmer
about 10 minutes or until carrot is tender. Garnish with parsley
if desired. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 345 CALORIES
PER SERVING.
amyl
Mulligatawny Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/mulligawtawny-soup-2.html [12/17/1999 12:04:22 PM]
Aush (Persian Ashe)
From: Sarah Henderson
Date: Tue, 21 Sep 1993 23:36:53 -0700 (PDT)
This is a Persian recipe, but is similar to the aush I have had in an
Afghan restaurant. 'Ash-e' means soup in Farsi. Persian noodles
(Reshteh) are available in Middle Eastern food shops. The author notes
that liquid kashke(whey) is available, but the quality isn't always good,
so she uses sour cream. She also suggests making the soup a day ahead of
serving.
From _Food of Life_, by Najmieh Batmanglij
Noodle Soup(Ash-e Reshteh)
1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 Tbsp. oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach(fresh or frozen), chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 lb. flat egg noodles or Persian noodles(Reshteh)
1 Tbsp. flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar
*Gheimeh Garnish
1/4 lb. beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
1/2 cup water
2 Tbsp. yellow split peas
1 tsp. tomato paste
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
Aush (Persian Ashe)
http://www.cs.cmu.edu/~mjw/recipes/soup/ashe-reshteh.html (1 of 2) [12/17/1999 12:04:25 PM]
1/2 tsp. salt
*Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes
Soup instructions:
In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and
turmeric. Pour in water and add kidney beans. navy beans, and chickpeas.
Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes.
Add scallions, dill, parsley, spinach, and beet. Stir occasionally and
cook 20 minutes or until done. Correct seasoning(add the rest of the
pepper if needed) and add more water if too thick. Add noodles, flour and
cook until noodles are done--about 10 minutes.
If using kashke or sour cream, set aside a heaping Tbsp. for garnish.
Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture slowly
into soup. Reheat just before serving, adding more water if it's too thick.
Gheimeh:
About 1/2 hour before serving, prepare gheimeh garnish. Brown meat,
onion, and garlic in oil. Stir in water and split peas. Cover and cook
20 minutes over low heat. Add tomato paste, saffron, and salt. Simmer
covered for 10 minutes.
Mint:
While gheimeh is simmering, prepare mint garnish. Brown onion and garlic
in oil. Remove from heat. Crush mint flakes in hand and stir into onion.
Pour soup into tureen, garnish with gheimeh and mint garnish and reserved
sour cream by floating them on top.
amyl
Aush (Persian Ashe)
http://www.cs.cmu.edu/~mjw/recipes/soup/ashe-reshteh.html (2 of 2) [12/17/1999 12:04:25 PM]
COLLECTION: Pepper Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:18 +0200
Contents
l Cream Of Red Pepper Soup (Bill Maddex)
l Onion And Pepper Soup (Sharon Curtis)
l Roasted Yellow Bell Peppers And Tomato Soup (Jill Gostin)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mad4@ellis.uchicago.edu (Bill Maddex)
Source: Friendly Foods by Bro. Ron Pickarski
CREAM OF RED PEPPER SOUP
========================
Ingredients:
------------
1 tblsp olive oil
1 large red bell pepper, seeded and chopped
1/2 cup onion, chopped
1/4 cup celery, diced
1/2 cup potatoes, diced
1/2 tsp whole rosemary
1/2 tsp whole fennel seed
1/2 tsp Hungarian paprika
1/2 tsp salt
1/8 tsp white pepper
1 1/2 cup soy milk
1/2 cup water
2 tblsp white miso
1/2 cup julienned carrots
2 tsp parsley for garnish
Instructions:
-------------
In a large saucepan, saute all vegs but carrots in oil w/seasonings
about five minutes. Add water and soy milk. Cover and simmer about
twenty minutes. Add miso and puree in food processor until smooth. Add
carrots and return to pot and cook on med another five minutes. Garnish
and serve.
COLLECTION: Pepper Soups
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
ONION AND PEPPER SOUP
=====================
(Serves 4)
Ingredients:
------------
1 large onion
3 medium-sized peppers (capsicums, red + yellow + green if you like!)
2 oz butter
3 tblsp tomato puree
1 1/2 pints beef stock
salt and pepper
Instructions:
-------------
Chop onion finely; remove pith and seeds from peppers and cut peppers
into thin strips.
Melt butter; add onions and peppers and cook gently until soft. (The
veg should not be starting to brown at all).
Add the stock and bring to the boil. Add tomato puree and salt and
pepper to taste, and simmer for a while, until the consistency is to
your liking. Let the soup cool a little, then puree some of the soup
using a liquidizer (liquidizers don't like hot soups) and then pour the
pureed soup back into the pan with the rest and reheat to serve.
Freezes nicely.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Source: Gourmet
ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP
===========================================
(Makes about 6 servings)
1. Pepper Soup:
---------------
Ingredients:
------------
COLLECTION: Pepper Soups
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6 yellow bell peppers, roasted and chopped coarsely
3 tblsp shallots
1 tsp thyme
1 tblsp unsalted butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream
Instructions:
-------------
In a heavy saucepan, melt the butter and saute the shallots with the
thyme until the shallots are soft. Add the chopped pepper and 1.5 c.
chicken broth. Simmer covered for 12-15 minutes, until peppers are very
soft. Puree in food processor. Pour back in saucepan and whisk in the
cream. Add chicken broth to get desired consistency (I added about an
extra tablespoon of broth). You can either use it now, or refrigerate
and reheat later.
2. Tomato Soup:
---------------
Ingredients:
------------
3 lbs Roma tomatoes
3 cloves garlic
3 tbsp shallots
1 tsp oregano
1 tbsp butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream
Instructions:
-------------
Quarter tomatoes. Place skin side down in two jelly roll pans. Put
garlic cloves in one of the pans, also. Bake at 350 degrees for 45
minutes. Cook shallots and oregano in butter, then add the tomatoes and
garlic (removed from cloves and crushed) and the 1.5 cups of chicken
broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken
broth to get desired consistency (should be same consistency as pepper
soup). Either refrigerate or use it now.
To Serve:
---------
Take two cups and half-way (or more) fill one with pepper soup and the
other with tomato soup. From opposite sides of the individual serving
bowl, pour the soups in simultaneously. You'll end up with yellow soup
in one half of the bowl and red in the other half. Then drizzle the top
with some heavy cream that has been beaten with chopped jalapeno and a
little garlic (strain it before drizzling). Beautiful, and it tastes
great, too!
COLLECTION: Pepper Soups
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
COLLECTION: Pepper Soups
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Posole : COLLECTION
From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Date: 28 Oct 1993 14:56:57 GMT
Originally contributed to Prodigy by Melanie Miguel.
Categories: Mexican, Soups, Main dish
Servings: 12
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 ts Oregano
2 Cloves garlic, mashed
2 tb Chopped onion
4 Red chili pods,remove seeds
Place meat and pork rinds and pork shanks in a large kettle and add about
5 quarts of water or enough to cover meat. Add approximately 1 tablespoon
salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid. Wash the posole very
carefully until the water is clear so as to remove lime from kernels. Put
in large kettle and cover with water. Boil until posole has popped. Mix
meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
dish with hard rolls, tortillas or crackers. Additional red chili sauce
may be added at serving time for more spice. NOTE:Posole can be found
in the meat section if it is available in your area, if not available,
hominy can be substituted in the same quantities but no rinsing or
pre-cooking is needed. The posole will lose its authenticity but none of
its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can
also add one can of tomatoes to enhance the flavor.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Jalisco
Categories: Mexican, Vegetables
Servings: 1
Mel's Instructions
2 DAYS AHEAD: Put 1 pound whole white corn kernels
(hominy) to soak in a pot, covered with water,
overnight. NEXT DAY: Change water and bring to a
Posole : COLLECTION
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boil. Place one heaping tea- spoon unslaked lime in
one cup cold water and add it to the corn through a
strainer. Boil the corn 12 minutes. Cover, and let
stand 1/2 hour. Wash the corn in water several times,
removing the thin sheaths on the kernels as you go.
Rinse again. Keep refrigerated. ON DAY OF PREPARATION:
Bring to a boil 5 pounds pork meat (combina- tion
pork tenderloin, shoulder, butt and neck bones).
Lower to a simmer for one hour.
At the same time, place the hominy in fresh, cold
water - about 14 cups - and bring to a brisk boil for
about 1 hour. The kernels should open. After the hour,
remove the pork from its pot and cut into serving size
pieces. Add the pieces of pork to the hominy. Add 2
Tbsp salt and allow to cook, uncovered about 4 hours
on a slow simmer. Reserve liquid pork broth from meat
and maintain in another pot, simmering. This should be
added to the hominy as needed. ACCOMPANIMENTS:Salsa
picante, finely chopped onion, shredded lettuce or
cabbage, lime wedges, sliced radish, oregano, toasted
tortilla.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Rojo (red pozole)
Categories: Mexican, Vegetables
Servings: 1
Mel's Instructions
Start with the basic Pazole Jalisco recipe and then
follow these instructions:
Add to the pozole, at the same time you add the meat,
the following: 6 crushed garlic cloves; 4 dried red
chiles (of the large variety, such as ancho or
guajillo) First lightly char and then soak them in 1
cup hot water. Then remove stems and seeds and puree
in blender with the water.
Continue cooking as before.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Verde (green pozole)
Categories: Poultry, Mexican
Servings: 1
Mel's Instrutions
Posole : COLLECTION
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Start with the Basic Pazole Jalisco recipe and follow
these instructions:
After the pozole has been cooking for 2 hours, add: 1
small chicken, halved; 1 pound fresh tomatillos,
husked, washed, blended, and then briefly fried in 1/3
cup veg. shortening; 4 small green chiles; one large
chopped onion; 2 sprigs each epazote and hoja santa; 1
1/2 cups hulled, untoasted pumpkin seeds (you should
toast them yourself till they begin to
ACCOMPANIMENTS: avocado & chicharron
Melanie
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pozole Jalisco 1
Categories: Main dish
Servings: 1
5 lb Pork meat(combination, tende
Butt and neck bones.
2 tb Salt
Accompaniments:
Salsa picante
Onion-minced
Lettuce, shredded
Lime wedges
Radish, sliced
Oregano
Tortilla, toasted
Red pozole:
Garlic cloves, minced
4 Red chiles, dried
Green pozole(pozole verde)
1 Chicken, small, cut in half
1 lb Tomatillos, fresh
1/3 c Oil
4
1 Lg Onion
2 Epazote sprigs
2 Hoja santa sprigs
1 1/2 c Pumpkin seeds, hulled, toast
2 days ahead:Put 1 pound whole white corn kernels
(hominy) to soak in a pot, covered with water,
overnight. NEXT DAY: Change water and bring to a
boil.Place one heaping teaspoon unslaked lime in one
cup cold water and add it to the corn through a
Posole : COLLECTION
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strainer.Boil the corn 12 minutes. Cover, and let
stand 1/2 hour. Wash the corn in water several times,
removing the thin sheaths on the kernels as you
go.Rinse again.Keep refrigerated. On day of
preparation: Bring to a boil 5 pounds pork
meat(combination pork tenderloin, shoulder, butt and
neck bones). Lower to a simmer for one hour. At
same time, place the hominy in fresh, cold water about
14 cups-and bring to a brisk boil for about one hour.
The kernels should open. After the hour, remove the
pork from its pot and cut into serving size pieces.Add
the pieces of pork to the hominy(corn).Add 2
Tablespoons salt and alow to cook, uncovered about 4
hours on a slow simmer Reserve liquid pork broth from
meat and maintain in another pot, simmering. This
should be added to the hominy as needed.
amyl
Posole : COLLECTION
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Pumpkin Soup
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 25 Aug 1993 01:12:12 GMT
1/4 c. butter
1/4 c. minced shallots
1/2 c.onions
3 c. chicken stock
2 c. cooked pumpkin puree
1 t. paprika
1/2 t sugar
1/8 t. crushed dried chilies
salt and pepper to taste
1 c. cream
Saute shallots and onions in butter until golden.
Add stock everything else but the cream and simmer 15 minutes.
Cool slightly and puree in batches in blender.
Return to saucepan add cream taste and adjust salt and pepper.
Simmer 5 min. but do not boil.
Serve with a dollop of whipped cream and sprinkle with paprika.
mara
Pumpkin Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/pumpkin-soup.html [12/17/1999 12:04:32 PM]
Pumpkin Soup - COLLECTION
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:44:36 GMT
This recipe is from D. Madison & E.E. Brown, "The Greens Cookbook",
Bantam, 1987
Pumpkin Soup w/ Gruyere cheese
For this soup use Sugar pumpkins or Perfection squash - both are sweet and
full-flavored without being stringy and watery. Delicata and butternut,
though milder, are delicious. The stock is a simple one, using the seeds
and scrapings of the pumpkin or squash, a few vegetables, and herbs.
The Stock
Seeds and scrapings from the pumpkin or squash
2 carrots, peeled and diced
1 celery stock, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
..5 tsp dried sage leaves or 5-6 fresh sage leaves
4 parsley branches
3 thyme branches
..5 tsp salt
8 cups cold water
Cut pumpkin or squash in half and scrape out all the seeds and stringy
material with a large metal spoon. Put them in a pot with remaining
ingredients, bring to a boil, simmer for 25 minutes, and then strain.
The Soup
1 pumpkin or squash, weighing about 2.5 pounds, halved and scooped out
3 Tbs butter
1 medium yellow onion, cut into 1/4-inch dice
..5 tsp salt
6-7 cups stock
..5 to 1 cup light cream
white pepper
3 oz Gruyere cheese, finely grated
Thyme leaves, finely chopped, for garnish
Pumpkin Soup - COLLECTION
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Preheat oven to 400 F. Bake the pumpkin halves, skin up, on a lightly
oiled baking sheet until the skin is wrinkled and the flesh is soft, about
an hour. Remove them from the oven, and when cool enough to handle, peel
off the skin. Reserve and carmelized juices that may collect in the pan.
Melt butter in a soup pot, add the onion, and cook over medium heat fo
about 5 minutes. Add the cooked pumpkin, the juices, if any, the salt,
and about 6 cups of the stock. Bring to a boil; then simmer, covered,
for 25 minutes.
Pass the soup through a food mill, which will smooth it out while
leaving some texture. Return the soup to the pot and add the cream
and more stock, if necessary to thin it.
Taste for salt and seasoning. Add Freshly ground white pepper. Stir
in the grated cheese and serve the soup with some thyme leave scattered
over it.
**********************************************************************
From: marianne@mencken.WV.TEK.COM (Marianne Evans)
A friend gave this to me but I haven't tried it.
She says it's WONDERFUL!
PUMPKIN SOUP
4 C chicken broth
1 onion, chopped
2 C pumpkin
3/4 C green onions, white part, chopped
bay leaf
1/8 ts nutmeg
1/2 ts curry powder
2 C milk
1/2 ts sugar
salt and pepper to taste
Saute onions. Add other ingredients and cook uncovered 15 minutes. Puree.
Add milk and cook another 5 minutes. Do not boil.
**********************************************************************
From Janet Morrissey "Mostly Harmless" morrissey@stsci.edu
I found this recipe for savory pumpkin soup in the
Pumpkin Soup - COLLECTION
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Springs Gazette Telegraph. I modified it somewhat. It
turned out great!
Pumpkin Soup:
1 med. onion, chopped
1/4 c. butter
2 c. cooked mashed pumpkin
4 c. pumpkin cooking water
2 heaping tsp. chicken soup base
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. nutmeg
1 T. dry parsley
1 c. milk
1 c. half and half
2 tsp. salt
Fresh ground pepper to taste
Saute onion in butter till golden. Stir in pumpkin, water,
chicken base, bay leaf, sugar, curry, nutmeg and parsley.
Bring to simmer and simmer uncovered 15 min., stirring
occasionally. The recipe called for pureeing in batches in
a blender or processor. I didn't do this-it didn't need it
IMHO. Add half and half in a thin stream, stirring while
adding. Add milk in the same manner. Add salt and pepper.
Simmer 5-10 min.
Notes:
The original recipe called for 1 lg. onion, sliced, and 3/4
c. sliced scallions, white part only.
It called for a 16 oz. can of pumpkin instead of cooking
your own pumpkin. I cut off the peel of a volleyball sized
pumpkin, scraped out the seeds, then cut the remaining stuff
into approx. 1 inch cubes. I added water to about halfway
up to the top of the cubes. I brought to a boil, then simmered
slowly 45 min., stirring occasionally. I then removed the
cooked cubes, reserving the cooking water. I mashed the cubes.
To be honest, I didn't measure the pumpkin pulp or the pumpkin
cooking water, but it looked to be the amount of pumpkin and
water I mentioned above. The original recipe also called for
4 c. chicken broth in place of the pumpkin cooking water and
chicken base.
The recipe called for 2 c. half and half, but I loked it
just fine with milk and half and half.
Pumpkin Soup - COLLECTION
http://www.cs.cmu.edu/~mjw/recipes/soup/pumpkin-soup-coll.html (3 of 4) [12/17/1999 12:04:33 PM]
**********************************************************************
From: morrissey@stsci.edu (Mostly Harmless)
This came from r.f.c. quite some time ago. I don't have the info on who
originally posted it.
Pumpkin Soup
1/4 c. butter
1/4 c. minced shallots
1/2 c.onions
3 c. chicken stock
2 c. cooked pumpkin puree
1 t. paprika
1/2 t sugar
1/8 t. crushed dried chilies
salt and pepper to taste
1 c. cream
Saute shallots and onions in butter until golden.
Add stock everything else but the cream and simmer 15 minutes.
Cool slightly and puree in batches in blender.
Return to saucepan add cream taste and adjust salt and pepper.
Simmer 5 min. but do not boil.
Serve with a dollop of whipped cream and sprinkle with paprika.
amyl
Pumpkin Soup - COLLECTION
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From: Another message from Rosemary! RWARREN@TOPAZ.CONCORDIA.CA
Date: Wed, 11 Aug 1993 13:13:08 -0500 (EST)
Source: _A Taste of Quebec_ by Julian Armstrong
Commentary as written in the book.
Pea Soup, Beauce Style (serves 8)
======================
This hearty soup is a specialty at Auberge Benedict Arnold in St. Georges.
It's the most requested dish of American visitors, says chef Renaud Jacques,
who was born in St. Elzear. In summer, he flavors it with fresh hrbs. The
rest of the year, he uses
Imperial Ingredients Metric
-------- ----------- ------
2 cups dried white pea beans 500 ml / 450 g
2 tbsp. butter 25 ml
1/2 cup chopped onion 125 ml
1/4 cup chopped leek, white part only 50 ml
1/4 cup smoked ham, plus ham bone 50 ml
1/2 lb. salt pork 250 g
1 clove garlic 1
8 cups cold water 2 L
2 tbsp. salted herbs (see below), rinsed in 25 ml
cold water
Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
butter in a large heavy hot and saute onion and leek just until tender. Add
peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring
quickly to a boil, lower heat, partly cover, and cook gently for 2-3 hours or
until peas are tender. Stir occasionally during cooking, adding more water if
necessary. Remove salt pork, cut in small pieces, then return to soup.
may be frozen.
Salted Herbs (5-6 cups / 1.25 - 1.5 litres)
============
Herbs preseved with vegetables and salt make a lively seasoning for soups --
particularly pea soup -- sauces, stews, and omelettes. A commercial brand,
Les Herbes Salees du Bas du Fleuve, is marketed by J.Y. Roy of St. Flavie and
can be found in
district.
Quebec Pea Soup / Salted herbs
http://www.cs.cmu.edu/~mjw/recipes/soup/quebec-pea-soup.html (1 of 2) [12/17/1999 12:04:36 PM]
Imperial Ingredients Metric
-------- ----------- ------
1 cup chopped fresh chives 250 ml
1 cup chopped fresh savory 250 ml
1 cup chopped fresh parsley 250 ml
1 cup chopped fresh chervil 250 ml
1 cup grated carrots 250 ml
1 cup chopped celery leaves 250 ml
1 cup chopped green onions 250 ml
1/4 - 1/2 cup coarse salt 50 - 125 ml
In a large bowl, combine herbs and vegetables. Layer 1" / 2.5 cm of herb
mixture in the bottom of a crock or glass bowl and sprinkle with some of the
salt. Repeat layers until all of the herb mixture and salt is used.
Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb
mixture into sterilized jars. Refrigerate until ready to use.
mara
Quebec Pea Soup / Salted herbs
http://www.cs.cmu.edu/~mjw/recipes/soup/quebec-pea-soup.html (2 of 2) [12/17/1999 12:04:36 PM]
Quick & Dirty Miso Soup
From: Kristen McQuillin kristen@foxholly.pgh.pa.us
Date: Sat, 18 Sep 1993 09:36:25 -0400 (EDT)
1 packet dashi (fish flakes)
1/2 c miso (red or yellow)
2 scallions
1/4 lb tofu
1/4 t ginger (fresh grated)
Make fish broth by boiling the fish flakes in about a quart of water until
the water is pale yellow and tastes fishy. Strain the flakes from the broth.
Slice the scallions into very thin rounds, cut the tofu into small cubes
and add both to the broth. When the scallions are soft (just a few
minutes) add the miso and ginger. Heat (without boiling) to serving
temperature.
NOTES: You can use "instant dashi" (like bullion cubes) or real fish to
make the fish broth.
Garlic (sliced into very thin ovals) is also very good in this soup. Add
with the scallion and tofu.
amyl
Quick & Dirty Miso Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/quick-miso.html [12/17/1999 12:04:40 PM]
Reuben Soup
From: Frank Lopez flopez@andromeda.rutgers.edu
Date: Fri, 24 Sep 93 22:10:32 EDT
PRODIGY(R) interactive personal service 09/24/93 9:49 PM
FROM: MICHAEL GROSZ (VBFF60A)
This is an excellent soup!
1/2 cup onion, chopped
1/4 cup celery, chopped
3 Tbsp butter
1/4 cup flour
3 cup water
4 tsp instant beef bouillon or 4 beef bouillon cubes
1/2 pound corned beef, shredded
1 cup sauerkraut, well drained
3 cups half and half
3 cups shredded Swiss cheese
6 - 8 slices rye or pumpernickel bread, toasted and cut
into triangle quarters
In a large saucepan, cook onion and celery in butter until
tender; stir in flour until smooth. Gradually stir in
water and bouillon and bring to a boil. Reduce heat;
simmer uncovered for 5 mins. Add corned beef, sauerkraut,
cream and 1 cup of the cheese. Cook for 30 mins. or until
slightly thickened, stirring frequently. Ladle into 8
ovenproof bowls. Top each with a slice of bread and put
1/4 cup of the cheese on top of the bread. Place in oven
under broiler until the cheese melts and browns ever so
lightly.
amyl
Reuben Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/reuben-soup.html [12/17/1999 12:04:44 PM]
Smoked Red Bell Pepper Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 24 Oct 1993 09:01:51 GMT
8 medium red bell peppers (about 3 pounds)
6 cups (or more) chicken stock
1 1/2 pounds whole chicken breasts with ribs
2 tablespoons butter
2 celery stalks, diced
1 medium onion, diced
4 thyme sprigs
1 bay leaf
2 cups whipping cream (or milk)
salt and freshly ground pepper
Prepare covered barbecue grill with medium-low fire on one side of grill.
Sprinkle hickory chips over coals. Place disposable aluminum pan under
grill rack on side away from fire. Grease grill rack and arrange peppers
on rack over pan. Cover and smoke peppers until cooked through, turning
every 15 minute and adding more chips as necessary, about 1 1/2 hours.
Peel, core and dice peppers.
Bring 6 cups stock to boil in medium saucepan. Reduce heat so liquid is
barely shaking. Add chicken breasts and simmer until firm to the touch,
about 12 minutes. Drain, reserving stock. Skin and bone chicken, then
dice. Refrigerate.
Melt butter in heavy large saucepan over medium-low heat. Add celery and
onion and cook until tender, stirring occasionally, about 10 minutes. Add
peppers and stir 3 minutes. Add reserved stock, thyme and bay leaf and
simmer, stirring occasionally, until reduced to 4 cups, about 1 hour.
Add cream to soup and simmer until reduced to 4 1/2 cups, about 40 minutes.
Remove thyme and bay leaf. Puree soup in blender. Strain through sieve
into medium saucepan. Season with salt and pepper. Rewarm over low heat,
adding more stock if thinner consistency is desired. Add diced chicken
and heat through. Serve immediately.
amyl
Smoked Red Bell Pepper Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/smoked-redpepper-soup.html [12/17/1999 12:04:45 PM]
COLLECTION: Soups With Cheese
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:13 +0200
Contents
l Broccoli And Cheese Soup (Mary Branscombe)
l Broccoli-Cheese Soup (Charlene Keane)
l Farmer's Cheese Soup (Barbara Hlavin)
l Jalapeno Cheese Soup (Garry Howard)
l Jarlsberg Cheese And Broccoli Soup (Mary Murray)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Source: Originally from BBC Good Food magazine but somewhat adapted
BROCCOLI AND CHEESE SOUP
========================
Ingredients:
------------
olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese - mature cheddar is good, add more cheeses if
you want it only improves it
salt, peper, herbs and spices
Instructions:
-------------
heat oil, soften 2 onions and 6 medium potatoes.
When yellowish, add about 1 pint of water or stock and one head of
broccoli (broken into florets), salt and any herbs/spices you fancy.
Cook for about 20 minutes at a fast simmer.
Add another head of broccoli in florets, simmer for another 2/3 minutes.
COLLECTION: Soups With Cheese
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Remove from pan while new broccoli is still crunchy and liquidise.
Add about 8 ounces grated mature cheddar to the serving dish and stir
until it melts - top with lots of freshly ground pepper. Serve with
fresh brown bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cxk28@po.CWRU.Edu (Charlene Keane)
BROCCOLI-CHEESE SOUP
====================
Ingredients:
------------
1 1/2 pounds fresh broccoli
1 pint half-and-half (that's half milk, half cream for the non-US
people, or substitute to your liking)
2 cups water
1 pound pasteurized process cheese spread (like Velveeta)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour) mixed with 1 cup cold water
Instructions:
-------------
Steam broccoli until tender (can cook in microwave on high power, 6
minutes per pound). Place half-and-half and water in the top of a
double boiler. Add cheese (cut in pieces), salt and pepper. Heat until
all the cheese is melted. Add broccoli. Mix cornstarch and water in a
small bowl. Stir into the cheese mixture in the double boiler, and heat
over simmering water until soup thickens. Makes 10 1 cup servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: twain@carson.u.washington.edu (Barbara Hlavin)
FARMER'S CHEESE SOUP
====================
(Yield: 7 cups)
Ingredients:
------------
3 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
3/4 cup sliced carrot rounds
1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups)
COLLECTION: Soups With Cheese
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3 cups milk
1 cup (4 oz.) Dakota Farms cheddar cheese
6 to 8 slices French bread, toasted
Swiss cheese cut into thin wedges, two for each slice of bread
4 slices bacon, cooked and crumbled
Instructions:
-------------
Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5
minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then
turn to simmer and cook for 15 minutes or until vegetables are tender.
Add milk, bring to a simmer. Add cheese, stirring until melted. Pour
soup into a casserole. Float bread slices on top of soup and cover each
with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2
to 3 minutes until the cheese melts and turns a delicate brown.
Sprinkle with crumbed bacon and serve.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: garhow@hpubmaa.esr.hp.com (Garry Howard)
Source: "
Recipe from Guadalupe Cafe,
JALAPENO CHEESE SOUP
====================
(Serves 6)
Ingredients:
------------
6 cup Chicken broth
8 Celery stalks
2 cup Diced onion
3/4 tsp Garlic salt
1/4 tsp White pepper
2 lb Velveeta cheese
1 cup Diced jalapeno peppers
Sour cream
Flour tortillas
Instructions:
-------------
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
In a large saucepan place the chicken broth, celery, onions, garlic
salt, and white pepper. Cook over high heat for 10 minutes, or until
the mixture reduces and thickens slightly.
COLLECTION: Soups With Cheese
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In a blender or food processor place the broth and the cheese. Puree
them together until the mixture is smooth. Return the pureed mixture to
the saucepan and simmer it for 5 minutes. Add the diced peppers and mix
them in well.
Serve with a dollop of sour cream and warm flour tortillas.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mmm11@psuvm.psu.edu (Mary Murray)
JARLSBERG CHEESE AND BROCCOLI SOUP
==================================
Ingredients:
------------
1 c. chopped leek
1-2 c. mushrooms, chopped
2-3 T. margarine
1-2 T. flour
3 c. chicken broth
1 bunch broccoli, in florets
1 pint half and half
1 c. shredded Jarlsberg cheese
Instructions:
-------------
Saute leek and mushrooms in margarine till tender. Add flour and heat
one minute more till bubbly. Stir in broth till thick. When heated,
add broccoli. Simmer 20 min. till tender. Add half and half (less if
you want) and cheese. Stir till cheese is all melted. Good with a good
loaf of French bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
COLLECTION: Soups With Cheese
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Split Pea Soup
From: ap792@yfn.ysu.edu (Chris Bjelica)
Date: 26 Sep 1993 19:13:05 GMT
I have a batch of this cooking now and thought I would post it. I usually
double the recipe and freeze it in individual servings. It's easy and
always tastes great.
From an old Betty Crocker Cookbook
Ingredients:
8 cups water
1 pound dried split peas (about 2-1/4 cups)
1 to 2 lb smoked ham
1 med onion
1 tsp salt
1/4 tsp pepper
2 or 3 carrots chopped
2 or 3 stalks celery chopped
Heat water and peas to boiling. Boil for 2 minutes, then remove from heat
and cover. Let sit for 1 hour.
Add ham (whole), onion, salt and pepper. Cover and simmer until peas are
tender, about 1 hour.
Remove ham and trim meat from bone. (I usually use 1 lb boneless smoked ham)
Cut ham to 1/2 inch pieces. Stir ham, carrots, and celery into soup. Cover
and simmer until veggies are tender, about 45 minutes.
Like I said, it freezes well and is a very convenient side to a sandwich or
whatever.
amyl
Split Pea Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/splitpea-soup.html [12/17/1999 12:04:50 PM]
Squash and
From: dw@dmu.ac.uk (David Wakely)
Date: Tue, 12 Oct 1993 15:29:47 GMT
Peel and finely dice the squash of your choice, leaving out any seeds etc.
Fniely chop a medium sized onion or a handful of shallots. Put both in a
large pan and add just enough water to cover. Add a little very finely
chopped parsley.
Bring pan to the boil, and then simmer for 15-20 minutes (or until squash
and onion have gone very soft). Turn out heat and allow to cool slightly.
Put contents of pan through a blender till an even consistency has been
achieved.
Tip back into pan and add 5 fl oz fresh orange juice and fresh ground
black pepper. Reheat, but do not boil.
Serve marbled with plain yoghourt.
mara
Squash and
http://www.cs.cmu.edu/~mjw/recipes/soup/squash-orange-soup.html [12/17/1999 12:04:55 PM]
Sweet & Sour Cabbage Soup
From: nachison@scsud.ctstateu.edu (Nachison,Beth)
Date: Tue, 7 Sep 1993 22:16:00 GMT
1 large cabbage, shredded
1-2 carrots, shredded
[OR--use 2 lbs pre-shredded cole-slaw mix instead]
2 lbs sauerkraut, with liquid
1 large can tomato juice
1 can water
salt to taste
1-2 tsp peppercorns (or to taste)
1-2 tsp dill weed (or more to taste)
1 c raisins
1/4 c brown sugar, packed
1/4 c lemon juice
Put cabbage, carrots, sauerkraut, raisins, liquids and spices
in a large pot.
Bring it to a boil.
Add brown sugar and lemon juice. Cook for a while till
cabbage is soft and flavors are blended. Adjust seasoning
to taste. (This may involve a lot more sugar and lemon juice,
till you get it just right!)
Serve with
MEATBALLS
1 lb ground beef
1 onion, minced fine
1/4 c raw rice
1 egg
salt, pepper, dill weed to taste
Mix all ingredients together. Shape into meatballs.
Cook in the cabbage soup.
ALTERNATIVE: prepare SWEET & SOUR STUFFED CABBAGE
Sweet & Sour Cabbage Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/sweet-sour-cabbage-soup.html (1 of 2) [12/17/1999 12:04:56 PM]
Prepare meatballs as above. Prepare cabbage soup
as above, but strip off the large outer leaves of the
cabbage and shred only the inner portion. Blanch the
large leaves to soften, and fold each one carefully around
a portion of the meat-mixture. Place each cabbage role
CAREFULLY into the cooking soup and cook approx. 3 hours
or till done.
I usually make large batches of this cabbage soup--
it keeps well in the fridge, reheats marvellously,
and freezes well too.
amyl
Sweet & Sour Cabbage Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/sweet-sour-cabbage-soup.html (2 of 2) [12/17/1999 12:04:56 PM]
COLLECTION: Posole
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:19 +0200
Contents
l Posole (Sandy Schilling)
l Posole (Stephanie da Silva)
l Pozole (Stephanie da Silva)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sschilli@nmsu.edu (Sandy Schilling)
POSOLE
======
Ingredients:
------------
3-5 lbs pork roast, cut into bite-sized pieces
5-6 cloves of garlic, crushed
2 onions, diced
8-10 tblsp red chili powder (more or less to taste)
5-10 tblsp dried crushed red chili pods with seeds
(Be careful with this! The heat of the chili is released as
the soup boils. Start with the smaller amount and increase
to get a spicer soup.)
2 tsp cumin
2 large cans hominy (white corn)
salt to taste
water
Instructions:
-------------
Saute onions and garlic in a bit of oil until just brown. Add pork and
cover with water. Bring to a boil. Add chili powder, crushed red
chili, cumin, and salt. Simmer slowly for 1 1/2 - 2 hours. Drain
hominy and add to soup. Simmer for another 30 minutes and adjust
seasonings.
Tastes better the second day, of course. :)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
COLLECTION: Posole
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From: arielle@taronga.com (Stephanie da Silva)
POSOLE
======
Ingredients:
------------
1 lb pork neck bones
2 cups chicken broth
1/2 cup chopped onion
3-4 cloves garlic
3 lb pork shoulder butt, cut in 1-inch cubes
6oz dried
OR 6 tbsp chili powder
2 cups white hominy
salt & pepper
Instructions:
-------------
1. Cook bones in chicken broth with onion and garlic for about 2 hours.
Cut meat from bones and return meat to kettle. Add pork cubes and cook
for 45 minutes.
2. Remove seeds and veins from dried chiles. Soak chiles in boiling
water for about 20 minutes. Drain and puree in blender or rub through a
sieve.
3. At end of 45 minutes, test to see if pork is done; continue cooking
if pork cubes are not tender.
4. Add pureed chiles and hominy. Season to taste with salt and pepper.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
POZOLE
======
Ingredients:
------------
1 chicken, 3-4 lbs, cut into serving pieces
1 lb pork loin, cut into 2 in. cubes
Chicken stock to cover
2 cans hominy (or about 3 cups fresh)
2-3 pequ!n peppers (see above)
or 1 tsp red pepper flakes
COLLECTION: Posole
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2-3 limes, or lemons, cut in wedges
10 radishes, washed and sliced
1 small head of lettuce, shredded
1 Bermuda onion, minced
4-5 tblsp oregano
salt and pepper to taste
Instructions:
-------------
In a large pot, place the chicken, pork, and chiles, and cover with
chicken stock. Simmer for 45 minutes. If you wish at this point you
may remove the chicken and remove the skin and bones, returning the meat
to the pot, as it is easier to eat this way. Add the hominy and
continue to cook for about 15 minutes, or until the meat is done and
tender. Season to taste.
Serve the soup in large bowls, making certain that each gets pork,
chicken and hominy. Place the lettuce, limes, oregano, and onion in
serving bowls and allow each guest to garnish their own bowl of soup.
It's simply wonderful!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
COLLECTION: Posole
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COLLECTION: Tomato Soups / Gazpacho
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:25 +0200
Contents
l Gaspaccio (Camille Benachour)
l Gazpacho (Sharon Astyk)
l Roasted Yellow Bell Peppers And Tomato Soup (Jill Gostin)
l Tomato Potato Soup (Patricia Friedman)
l Tomato Wild Rice Soup (jongleur@aol.com)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: camille@katia.inria.fr (Camille Benachour)
GASPACCIO
=========
(serves 4)
You need:
---------
a salad bowl
a mixer
Ingredients:
------------
1 cucumber
4 tomatoes
1/2 red pepper
1 tsp of olive oil
1 little head of garlic
salt
pepper
tabasco
Instructions:
-------------
COLLECTION: Tomato Soups / Gazpacho
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Peel the cuncumber, dice the cuncumber the tomatoes and the red pepper
and gather it in the salad bowl with the garlic. Mix it until you have
a soup. Add the spices (salt, pepper, tabasco, olive oil ...). Keep
fresh until the service.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mblum@chaos.cs.brandeis.edu (Sharon Astyk)
GAZPACHO
========
Ingredients:
------------
1 large can of tomato juice
about a cup of bread crumbs
1 green bell pepper
1 yellow bell pepper
fresh hot peppers to taste
1 sweet onion
lots and lots of garlic
as much fresh coriander as can handle
fresh basil
one or two really ripe fresh tomatos
spices to taste including cumin, paprika and thyme
salt to taste
sugar to taste
the juice of a couple of lemons and/or limes
Instructions:
-------------
Put all of the bread crumbs, the garlic, 1/2 of the green pepper, the
hot peppers (I recommend habaneros, but only if you like it really
deadly), about half of the coriander, half of the basil. 1/2 the
tomatos, all the spices and the citrus juice, and enough of the tomato
juice to moisten the whole thing. Puree. Pour in bowl. Add the rest
of the tomato juice, coriander, basil and vegetables in a dice. Let sit
in the fridge for an hour or so. Eat.
This is just a basic recipe, but a true gazpacho merely had bread crumbs
and liquid, and I have a recipe for a white gazpacho with just white
wine and grapes that I'll post if there is any interest.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Source: Gourmet
COLLECTION: Tomato Soups / Gazpacho
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ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP
===========================================
(Makes about 6 servings)
1. Pepper Soup:
---------------
Ingredients:
------------
6 yellow bell peppers, roasted and chopped coarsely
3 tblsp shallots
1 tsp thyme
1 tblsp unsalted butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream
Instructions:
-------------
In a heavy saucepan, melt the butter and saute the shallots with the
thyme until the shallots are soft. Add the chopped pepper and 1.5 c.
chicken broth. Simmer covered for 12-15 minutes, until peppers are very
soft. Puree in food processor. Pour back in saucepan and whisk in the
cream. Add chicken broth to get desired consistency (I added about an
extra tablespoon of broth). You can either use it now, or refrigerate
and reheat later.
2. Tomato Soup:
---------------
Ingredients:
------------
3 lbs Roma tomatoes
3 cloves garlic
3 tbsp shallots
1 tsp oregano
1 tbsp butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream
Instructions:
-------------
Quarter tomatoes. Place skin side down in two jelly roll pans. Put
garlic cloves in one of the pans, also. Bake at 350 degrees for 45
minutes. Cook shallots and oregano in butter, then add the tomatoes and
garlic (removed from cloves and crushed) and the 1.5 cups of chicken
broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken
broth to get desired consistency (should be same consistency as pepper
COLLECTION: Tomato Soups / Gazpacho
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soup). Either refrigerate or use it now.
To Serve:
---------
Take two cups and half-way (or more) fill one with pepper soup and the
other with tomato soup. From opposite sides of the individual serving
bowl, pour the soups in simultaneously. You'll end up with yellow soup
in one half of the bowl and red in the other half. Then drizzle the top
with some heavy cream that has been beaten with chopped jalapeno and a
little garlic (strain it before drizzling). Beautiful, and it tastes
great, too!
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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.
Stir and pour into soup. Simmer for 20 minutes.
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From: jongleur@aol.com
TOMATO WILD RICE SOUP
=====================
Ingredients:
------------
1 medium onion, chopped finely or grated.
2-4 carrots, chopped.
2-4 stalks celery, chopped.
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3 tblsp butter
2 tblsp olive oil
1 28oz can crushed tomatoes and either another small
can or 2-4 diced fresh tomatoes.
2 cup vegetable or chicken stock
1/2 cup wild rice
(1/2 cup pearl barley for thicker soup/stew)
Spices: salt, pepper, and at least 2 tblsp fresh chopped basil
Instructions:
-------------
Brown vegetables in large pot with butter and olive oil. Add tomatoes.
Add stock and wild rice. (add pearl barley) Bring to a boil.
Simmer gently, covered, until rice fluffs and opens (about 1 hour).
Season. If the soup is too thick for you, add stock. Very good with
french bread and mushrooms in cream.
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mara
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COLLECTION: Tortellini Soups
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:26 +0200
Contents
l Chicken Tortellini Soup (Cici)
l Tortellini Soup (Ann Adamcik)
l Tortellini Soup (Debby Cooper)
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From: cici@insect.berkeley.edu (Cici)
Source: Sunset's Light and Healthy Cookbook
CHICKEN TORTELLINI SOUP
=======================
(Makes 10-12 servings)
Ingredients:
------------
4 1/2 qt low-sodium chicken broth (homemade or canned)
1 pkg (9 oz) cheese-filled spinach tortellini
3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped
1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks
1/2 lb mushrooms, sliced
1 medium-size red bell pepper, stemmed, seeded and diced (optional)
1 cup cooked white or brown rice
2 tsp dry tarragon leaves
Grated Parmesan cheese (optional)
Instructions:
-------------
In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add
tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell
pepper, rice, and tarragon; return to a boil over high heat. Reduce
heat, cover, and simmer until chicken is no longer pink in the center
(about 2 minutes). Offer with Parmesan if desired.
Per serving: 201 calories, 4 g total fat (0.8 g saturated fat).
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From: Ann.Adamcik@corp.sun.com (Ann Adamcik)
TORTELLINI SOUP
===============
Ingredients:
------------
1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14 oz. each) vegetable broth
1 pkg (9 oz.) tortellini
1 can (14 oz.) stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and torn
~6-8 fresh mushrooms, sliced
6 fresh basil leaves or 1 Tbsp. dried basil
1/4 cup shredded parmesan
Instructions:
-------------
Sautee garlic in butter. Add broth and bring to boil. Add tortellini
and simmer for about 5 minutes. Add tomatoes, spinach, mushrooms, and
basil. Simmer for 2-3 minutes. Stir in parmesan and serve.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: debbyc@capemay.east.sun.com (Debby Cooper)
TORTELLINI SOUP
===============
Ingredients:
------------
1 lb mild Italian sausage
2 cloves garlic, crushed
7 cups beef stock (or water)
5 beef bouillon cubes (ONLY if you use water)
1/4 cup fresh parsley, chopped
1 onion, cut in eighths
2 zucchini, sliced
2 carrots, sliced
8 oz. can tomato sauce
1 lb. can whole, peeled tomatoes, crushed
8 oz. can sliced mushrooms
1 pkg fresh cheese tortellini
grated parmesan or romano cheese
Instructions:
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-------------
Brown sausage in skillet, add garlic when grease has begun to bleed into
the skillet so it doesn't brown. Drain sausage and add to beef stock
(or water with bouillon cubes dissolved in it). Add parsely, onion,
carrots, tomato sauce, and tomatoes (squeeze them gently with your hand
as you drop them into pot). Cook for about 1/2 hour. Add zucchini and
mushrooms and cook until zucchini is tender. Add tortellini and cook
until done, about 2 or 3 minutes. Spoon into bowls and garnish with
grated cheese. Serve with garlic bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
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Two Soups
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 18 Aug 1993 20:01:51 GMT
From The Best of Food and Wine Collection
Broccoli, Onion and Cheese Soup
5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tablespoons of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
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bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
Spinach Soup
4 tablespoons butter
1 large onion, minced
3 pounds fresh spinach, stemmed
2 cups chicken broth
2 cups low fat milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Thin slice of lemon and minced chives, for garnish
In a large saucepan, melt the butter over moderate heat. Add the onion
and reduce the heat to low. Cook until softened but not browned, about
10 minutes.
Increase heat to moderate and add the spinach leaves by the handful,
stirring to wilt them before adding the next handful. When all the
spinach has been added, cook for about 1 minute to completely soften
the spinach.
In a food processor, puree the soup in batches until smooth. Return
the soup to the pan and stir in the stock and milk. Simmer over moderate
heat until heated through. Season with the salt and pepper. Serve in
soup bowls, garnished with a slice of lemon and a sprinkling of chives.
mara
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Vegetable Soup
From: lussierj@jsp.umontreal.ca (Lussier Jean-Francois)
Date: Thu, 14 Oct 1993 05:43:40 GMT
Nothing's easier then making vegetable soup: you don't even need a recipe.
Just a few hints and tricks...
First of all, you need good base. A chicken broth is a good start. To make
one, buy yourself 30 cents worth of chicken. Let it boil with 2 liters of
water and a little salt for two or three hours. You actually need around 2
or 3 cups of the stuff, depending on how much soup you want to make, and
strong your broth is.
Then buy yourself fresh vegetables: Try patatoes, tomatoes, onions, zucchinis,
mushrooms, spinachs... etc. 5 to 8 different vegetables, not more than that.
Add salt, pepper, garlic and one spice of your choice, like teragoen, origano
or rosemary. Once again, don't over do it! You want to be able to taste every
ingredient in your soup.
The broth is very important. It's what brings all the taste together.
Then put the broth and the vegetables in one large cauldron. Add water until
it reaches 2/3 of the cauldron. Add the salt. Set your stove to medium heat
and let leave it alone for a good 3 to 4 hours. You can add water if you find
there's not enough of it. Add your main spice half an hour before the soup is
done.
There it is! If you wish to add rice or pastas, i suggest you add them already
cooked, within the last hour of cooking.
Jean-Dominique Baril
(sending from J-F Lussier's account)
amyl
Vegetable Soup
http://www.cs.cmu.edu/~mjw/recipes/soup/vege-soup.html [12/17/1999 12:05:15 PM]
Vegetarian Posole
From: jongleur@aol.com
Date: Mon, 19 Jul 93 22:08:32 EDT
1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash ( I use Tatuma squash)
2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
One can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)
Brown the onions and garlic in a little oil.
Add the vegetables to the browning onions and garlic.
Add the tomatoes and cook until vegetables start to soften (about 10-15
minutes).
Add the seasonings. Add the hominy.
Cook until all vegetables and the hominy are soft (another 10-15 minutes).
mara
Vegetarian Posole
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Vermont Cheddar Cheese Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Fri, 3 Sep 1993 15:39:35 GMT
2 cups (1/2 liter) shredded Cheddar cheese
3 tablespoons (45 ml) butter
4 scallions (including some of the green parts), chopped
1 small onion, chopped
1 rib celery, chopped
3 tablespoons (45 ml) flour
1/8 teaspoon (1/2 ml) grated nutmeg
1/8 teaspoon (1/2 ml) pepper
2 cups (1/2 liter) chicken broth
1 quart (1 liter) milk
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) Worcestershire sauce
In a large pot, melt the butter. Add the scallions, onion and celery.
Cook until the onion softens. Sift in the flour, nutmeg and pepper and
cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the
mixture to a boil and simmer for 15 minutres. Cool the mixture slightly.
Strain into a bowl and return it to the pan.
Add the milk and bring the soup just to a boil. Gruadually add the cheese,
stirring to melt each batch before adding more. Return the soup to a boil,
stirring often. Taste for seasoning, and add salt and Worcestershire.
amyl
Vermont Cheddar Cheese Soup
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Watercress Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 15 Aug 1993 14:33:42 GMT
1 tablespoon butter
3 leeks (white part only), chopped
1 1/2 pound zucchini, peeled and diced
4 cups chicken stock
1 bunch of watercress, tough stems removed
1/3 cup heavy cream (it says optional, but I don't see why you couldn't
substitute milk for a lower fat version)
salt and freshly ground pepper
In a large heavy saucepan, melt the butter over moderately low heat. Add
the leeks and cook until softened but not browned, 5 to 7 minutes.
Add the zucchini, increase the heat to moderately hight and saute for 2
minutes without browning. Add the stock and bring to a boil. Reduce the
heat to moverate and simmer until the zucchini is just tender, about 5
minutes. Add the watercress and simmer for 1 minutes longer.
Using a food processor or blender, puree the soup, in batches, until smooth.
Add the cream, if desired and season with salt and pepper to taste.
mara
Watercress Soup
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