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1/4 cup chopped fresh parsley
Instructions:
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http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (5 of 25) [12/17/1999 12:03:41 PM]
COLLECTION: Diverse Soups
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.
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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:
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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)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (6 of 25) [12/17/1999 12:03:41 PM]
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GUACAMOLE SOUP
==============
(Serves 4)
Ingredients:
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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:
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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.
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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
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (7 of 25) [12/17/1999 12:03:41 PM]
COLLECTION: Diverse Soups
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. :-)
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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:
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1 lb morello cherries, pitted, pits and stems reserved
3 cups Riesling or other dry white wine [ Pobierz całość w formacie PDF ]