jerusalem artichoke soup,,
2 ld artichokes
salt %26amp;pepper
lemon juice
water
cream
vinigar
1 onz butter
2 tablespoons cornflour
half pint milk
peel and chop artichokes soak in water and lemmon juice till ready for use,drain and put into pan with 1 tablespoon vinigar salt and pepper,bring to the boil simmer for 25_30 mins melt butter add flour and milk into a smooth paste and add to soup simmer for further 10 minuits stirring constantly serve with cayenne pepper and enjoy,,,,,,,,,,,,,Know any good root vegetable soup recipes?
butternut squash - sweet potato %26amp; parsnip soup:
depends how much you want to make, but equal quantities of butternut squash and sweet potato and half of parsnip.
Cut into chunks and cover with water, add salt %26amp; pepper and curry powder (again amount depends on your taste) - bring to boil and then simmer for approx 1/2 hour.
Liquidise / blend to consistency you like - can be really thick or can add a little more water if you like it thinner.
when serving add a swirl of single cream and freshly grated black pepper.
This is a great soup - very tasty and filling.
Sorry the recipe is a bit vague - but I had it at a friends house and she told me the recipe and I just make it in different quantities that I need at the time - hence the ';vagueness'; of the ingredients!! But it is fail safe and always turns out good. Also freezes well.
Do take a chance and give it a go - you won't be disappointed and if you like it, like me you can vary the ingredient quantities the next time!Know any good root vegetable soup recipes?
Root Vegetable Soup
2 large Leeks white part only
4 tablespoons Unsalted butter
2 1/2 tablespoons All purpose -- flour
6 cups Homemade chicken stock
3 medium Carrots peeled and cubed
3 medium Turnips peeled and cubed
2 medium Parsnips peeled and -- cubed
2 medium Red potatoes peeled and -- cubed
2 each Hearts of bibb lettuce -- leaves separated and
2 cups Fresh spinach -- leaves stemmed and r
Salt and white pepper to -- taste
1/2 cup Heavy cream
2 tablespoons Fine minced chives -- and parsley for garn
Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a
colander and run under warm water to remove all traces of sand. Drain and
set aside. In a large casserole, melt the butter over low heat. Add the flour and
cook, stirring constantly for one minute without browning. Add the chicken stock
and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips
and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are
almost tender.
Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving,
add the heavy cream and heat the soup through without letting it come to a boil.
Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve
hot with thin slices of black bread.
- - - - - - - - - - - - - - - - - -
===
Hearty Garlic Potato Soup
8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1 1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.
In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.
================================
Carrot Soup with Potatoes and Cream
2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
1/4 cup heavy cream
8 sprigs parsley
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
============================
Root Stew
1 pound lean ground beef
1 onion, chopped
4 stalks celery, chopped
3/4 cup ketchup
7 cups water
1/2 cup baby carrots
1 small rutabaga, chopped
4 large potatoes, chopped
1 small head cabbage, finely chopped
Combine hamburger, onion, and celery in a stock pot. Cook and stir over medium heat until the meat is browned. Drain excess grease.
Stir in ketchup, water, baby carrots, rutabaga and potatoes. Bring to boil, then simmer on low heat for 20 minutes.
Mix in chopped cabbage. Simmer an additional 30 to 45 minutes, or until vegetables are tender.
===============================
Carrot %26amp; Ginger Soup
Make a roux with 2 tbsp each oil %26amp; flour over medium heat.
Whisk in a cup of milk heating until thickened slightly.
Stir in a cup or two of chicken bouillon or water %26amp; wine.
Add 1 cup of grated carrot (or parsnip) stir until cooked.
Add grated ginger root to taste. Use a hand blender to puree.
Serve with dollop of sour cream floated in centre.
Wednesday, April 28, 2010
Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Chicken and Gnocchi Soup From Food Network Kitchens
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt 鈥攖ake into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Here is another one:
Chicken with Gnocchi
Contributed By: rachaelrayfan
Rachael Ray
Ingredients
3 tablespoons Extra-virgin olive oil (EVOO), 2 turns of the pan
6 Ribs celery from the heart, chopped
2 1/4 cups Store-bought shredded carrots, (5 generous handfuls)
1 Fresh bay leaf
Salt and pepper
9 cups Chicken stock
1 pound Ground chicken
3 cloves Garlic, finely chopped
A little freshly grated nutmeg
2 Eggs
3/4 cup Italian bread crumbs
3/4 cup Grated Parmigiano Reggiano cheese
1 package Gnocchi, available in market refrigerated aisle with fresh pastas
1 1/2 cup Frozen peas
A handful of flat-leaf parsley, finely chopped
Preparation
Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
I wouldn't put them together but here is the recipes I have.
here is the gnocchi recipe my mom uses:
INGREDIENTS
8 potatoes
2 tablespoons butter
2 cups all-purpose flour
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
This is the chicken soup I make for my boyfriend when is sick:
INGREDIENTS
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
DIRECTIONS
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Gnocchi are too light and delicate to be a soup component, they will fall apart.
Go here for chicken soup recipes: http://www.epicurious.com/recipes/find/r鈥?/a>
here you go...
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
4 cups shredded cooked chicken, (I use those rotisserie chickens from the grocery store)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat.
Add (Parmesan cheese is salty) a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Gnocchi is too delicate to be put in a soup. They will just dissolve into mush.
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt 鈥攖ake into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Here is another one:
Chicken with Gnocchi
Contributed By: rachaelrayfan
Rachael Ray
Ingredients
3 tablespoons Extra-virgin olive oil (EVOO), 2 turns of the pan
6 Ribs celery from the heart, chopped
2 1/4 cups Store-bought shredded carrots, (5 generous handfuls)
1 Fresh bay leaf
Salt and pepper
9 cups Chicken stock
1 pound Ground chicken
3 cloves Garlic, finely chopped
A little freshly grated nutmeg
2 Eggs
3/4 cup Italian bread crumbs
3/4 cup Grated Parmigiano Reggiano cheese
1 package Gnocchi, available in market refrigerated aisle with fresh pastas
1 1/2 cup Frozen peas
A handful of flat-leaf parsley, finely chopped
Preparation
Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.
Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.
Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.
Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
I wouldn't put them together but here is the recipes I have.
here is the gnocchi recipe my mom uses:
INGREDIENTS
8 potatoes
2 tablespoons butter
2 cups all-purpose flour
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
This is the chicken soup I make for my boyfriend when is sick:
INGREDIENTS
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
DIRECTIONS
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Gnocchi are too light and delicate to be a soup component, they will fall apart.
Go here for chicken soup recipes: http://www.epicurious.com/recipes/find/r鈥?/a>
here you go...
6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
4 cups shredded cooked chicken, (I use those rotisserie chickens from the grocery store)
Freshly ground black pepper
Hunk of good Parmesan
Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat.
Add (Parmesan cheese is salty) a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Gnocchi is too delicate to be put in a soup. They will just dissolve into mush.
What are some easy home made soup recipes?
My Spanish.. ~Veggie Noodle Soup~
This is very easy..you need 3 packs of ramen noodle soup
Sofrito
Garlic
Sazone
Vegetables
Water
Hot sauce-If wanted
Boil the noodles..when there done use the seasoning the ramen came with
(Mix the seasoning in)when thats done put in 1 packet of sazone %26amp; lightly sprinkle garlic over it then add 3-4 teaspoons of sofrito...stir it all in until dissolved
After that take your veggies..I usually use corn %26amp; chopped potatoes with green beans..All canned %26amp; drained tossed into the soup
Then add in another packet of Sazone..mix in really good
Let it cook for 5 more minutes
if you want it spicy then I suggest you add in a bit of hot sauce..
It should only take 15minutes for the noodles to cook %26amp; everything els should only take 10minutes to do! 25minutes all togeather!
Very easy %26amp; Delicious!What are some easy home made soup recipes?
Easy Pea Soup
Ingredients
2 cups vegetable stock
3 cups frozen peas
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese
Procedure
1. Warm the stock over medium to low heat in a saucepan. Add the peas; cook until tender
2. Transfer peas and stock to a blender, and process until smooth, adding the balsamic vinegar toward the end.
3. Pour in a bowl, season with salt and pepper, and pour a little bit of olive oil on top. Grate or sprinkle some Parmesan cheese over.
What are some easy home made soup recipes?
Here are some soup recipes:
http://www.gourmet-living.com/category.h鈥?/a>
Here is my favorite:
Sicilian Easter Soup
3 cups chicken broth
1 cup water
1/2 pound ground beef or veal
1 egg
1 tablespoon chopped parsley
2 teaspoons grated Romano cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (scant)
3 eggs
1/2 pound ricotta
1 tablespoon parsley, chopped
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Put broth and water into a 10-cup saucepan over medium heat. Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and water together and form into small meat balls (1-inch size) and drop into boiling liquid. Let simmer for 3/4 hour.
In small mixing bowl, beat the eggs. Add the ricotta, Romano cheese, salt and pepper. Blend well. Stir in the parsley and fold into the boiling mixture. Simmer for 10 minutes longer, making sure to loosen by slipping a spoon into the bottom of the pan once or twice during the 10-minute period.
allrecipes.com is a very good one but be sure to check out cooks.com they also have a vast supply of recipes sent in by ordinary people who love to cook .These are my two best sources when I need a recipe for something .. With the cooler weather coming in soon homemade soups are a great idea and there are lots of easy great ideas at these sources One unique feature of allrecipes.com is they have ratings on all their recipes and you can read them and also get tips on how they improved that recipe I enjoy reading the rreviews %26amp; ratings Some other sites may have ratings but they there are no reviews nor any tips .
look here
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>maybelline
This is very easy..you need 3 packs of ramen noodle soup
Sofrito
Garlic
Sazone
Vegetables
Water
Hot sauce-If wanted
Boil the noodles..when there done use the seasoning the ramen came with
(Mix the seasoning in)when thats done put in 1 packet of sazone %26amp; lightly sprinkle garlic over it then add 3-4 teaspoons of sofrito...stir it all in until dissolved
After that take your veggies..I usually use corn %26amp; chopped potatoes with green beans..All canned %26amp; drained tossed into the soup
Then add in another packet of Sazone..mix in really good
Let it cook for 5 more minutes
if you want it spicy then I suggest you add in a bit of hot sauce..
It should only take 15minutes for the noodles to cook %26amp; everything els should only take 10minutes to do! 25minutes all togeather!
Very easy %26amp; Delicious!What are some easy home made soup recipes?
Easy Pea Soup
Ingredients
2 cups vegetable stock
3 cups frozen peas
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese
Procedure
1. Warm the stock over medium to low heat in a saucepan. Add the peas; cook until tender
2. Transfer peas and stock to a blender, and process until smooth, adding the balsamic vinegar toward the end.
3. Pour in a bowl, season with salt and pepper, and pour a little bit of olive oil on top. Grate or sprinkle some Parmesan cheese over.
What are some easy home made soup recipes?
Here are some soup recipes:
http://www.gourmet-living.com/category.h鈥?/a>
Here is my favorite:
Sicilian Easter Soup
3 cups chicken broth
1 cup water
1/2 pound ground beef or veal
1 egg
1 tablespoon chopped parsley
2 teaspoons grated Romano cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (scant)
3 eggs
1/2 pound ricotta
1 tablespoon parsley, chopped
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Put broth and water into a 10-cup saucepan over medium heat. Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and water together and form into small meat balls (1-inch size) and drop into boiling liquid. Let simmer for 3/4 hour.
In small mixing bowl, beat the eggs. Add the ricotta, Romano cheese, salt and pepper. Blend well. Stir in the parsley and fold into the boiling mixture. Simmer for 10 minutes longer, making sure to loosen by slipping a spoon into the bottom of the pan once or twice during the 10-minute period.
allrecipes.com is a very good one but be sure to check out cooks.com they also have a vast supply of recipes sent in by ordinary people who love to cook .These are my two best sources when I need a recipe for something .. With the cooler weather coming in soon homemade soups are a great idea and there are lots of easy great ideas at these sources One unique feature of allrecipes.com is they have ratings on all their recipes and you can read them and also get tips on how they improved that recipe I enjoy reading the rreviews %26amp; ratings Some other sites may have ratings but they there are no reviews nor any tips .
look here
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>
Know any good root vegetable soup recipes?
Yes i make a root veg soup i use potatoes,carrots,leek, celery,and swede or turnip and put all in big pan and stimmy till soft.take up to 1hourKnow any good root vegetable soup recipes?
You bet! There are lots, but one of my favorites and something a little out of the ordinary is:
Jerusalem Artichoke Soup
2 tblsps. lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
1 peeled, chopped onion
1 tblsp. butter or vegan margarine
2 1/2 cups light vegetable stock or water
2 1/2 cups milk or soy milk
a pinch of nutmeg
salt, a little black pepper
1/4 cup toasted pine nuts
Add the lemon juice to a bowl of cold water and then add the j-chokes, cut into chunks. Saute the onion in the butter until it just begins to turn golden. Drain the chokes and add them to the pan. Cook for 5-10 minutes, stirring occasionally. (Don't let them brown.) Stir in the stock and the milk. Cover the pan and let simmer for 20-30 minutes until the chokes are nice and tender. Puree the soup in a blender and season with the nutmeg, salt, and pepper. Serve with a few toasted pine nuts sprinkled over and enjoy!Know any good root vegetable soup recipes?
Root Stew
2 sweet potatoes
2 parsnips
2 potato
1 onion
1 swede (rutabaga)
3 pints veg stock
2 tablespoon vegetable oil
crusty bread
Directions:
Simplicity itself - but delicious
Peel all veg and fry gently in a large sauce pan for 5-6 mins in the oil or until all vegetables are lighlty browned.
Add stock (either homemade or from respective cube quantities) and bring slowly to the simmer.
Simmer gently for an hour, or until liquid has thickened to gravy consistency.
Serve in bowls with warm, crusty vegan bread.
Simple, full of flavour and the perfect winter warmer.
Serves: 4
Preparation time: 1 hour
You bet! There are lots, but one of my favorites and something a little out of the ordinary is:
Jerusalem Artichoke Soup
2 tblsps. lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
1 peeled, chopped onion
1 tblsp. butter or vegan margarine
2 1/2 cups light vegetable stock or water
2 1/2 cups milk or soy milk
a pinch of nutmeg
salt, a little black pepper
1/4 cup toasted pine nuts
Add the lemon juice to a bowl of cold water and then add the j-chokes, cut into chunks. Saute the onion in the butter until it just begins to turn golden. Drain the chokes and add them to the pan. Cook for 5-10 minutes, stirring occasionally. (Don't let them brown.) Stir in the stock and the milk. Cover the pan and let simmer for 20-30 minutes until the chokes are nice and tender. Puree the soup in a blender and season with the nutmeg, salt, and pepper. Serve with a few toasted pine nuts sprinkled over and enjoy!Know any good root vegetable soup recipes?
Root Stew
2 sweet potatoes
2 parsnips
2 potato
1 onion
1 swede (rutabaga)
3 pints veg stock
2 tablespoon vegetable oil
crusty bread
Directions:
Simplicity itself - but delicious
Peel all veg and fry gently in a large sauce pan for 5-6 mins in the oil or until all vegetables are lighlty browned.
Add stock (either homemade or from respective cube quantities) and bring slowly to the simmer.
Simmer gently for an hour, or until liquid has thickened to gravy consistency.
Serve in bowls with warm, crusty vegan bread.
Simple, full of flavour and the perfect winter warmer.
Serves: 4
Preparation time: 1 hour
I went to this Indian restaurant & they had this great (lentil?) soup & flat bread--recipes for either?
Indian Lentil Soup
(Tarka Dhal)
More Recipes
Ingredients
250g (9oz) split red lentils
1 1/2 tsp. ground roasted cumin seed
1/2 tsp. turmeric powder
1 tsp. grated fresh ginger root
1 medium onion
1 Soup stock cube
1 tbsp. chopped fresh cilantro
1 tsp. vegetable oil
3 cloves garlic, finely chopped
1 tsp. whole cumin seed
salt to taste
Wash 250g (9oz) split red lentils well, then drain and place in a pot with 1 1/2 tsp ground roasted cumin seed , 1/2 tsp turmeric powder,1 tsp grated fresh ginger root and about 6 cups water.
Stir, bring to a boil. Cover and cook slowly, stirring occasionally, for at least 2 ~ 3 hours.
Meanwhile, slice the onion and stir-fry with vegetable oil until the onion caramelized but not burnt) .
When the lentils are done, stir in the onions and salt to taste. Add the chopped cilantro and stir.
(This step should be done just before serving) Heat the oil in a pan and add finely chopped 3 cloves garlic. Cook for a minute, stirring, until browned, then add 1 tsp whole cumin seed and cook for a few seconds longer. Pour the oil and spices into the soup, Put on the lid to trap the aromas. Mix well before serving.
Chapati (Indian Flat Bread) Recipe
Guest Author - vandana trivedi
Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ¼ cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.
You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)
Serve the chappatis with any kind of gravy.
You can also freeze them for later use.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Here is an easy one to do. I love this in the winter. In the summer you can make it really thick (add less water) and put it in pita bread or even flour tortillas like a soft taco thing. Lentils are really good for you lots of minerals and protein.
Lentil Soup
1 T butter or olive oil
3 T finely chopped onion
2 cloves garlic, minced
1/2 cup carrots, finely chopped
melt the butter or heat the oil and saute above items, I like the onions to have some brown on them.
add 1/2 (app.) of a 10 oz. can of ROTEL original and stir in until it is heated through. Next add:
1/2 cup finely chopped fresh parsley or 6 T dried
1 t salt, add more to taste or if you use unsalted butter
1/2 t black pepper
1/4 t cumin or coriander powder
2 cups water
1/2 cup dried brown or orange lentils
Bring to a simmer, cook uncovered 45 minutes to an hour, or until the lentils are how you like them. Add more water while cooking to get it to the consistency you like.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Flat bread is easy
Flour and water to make a doughthrow it in an oven at 300m for 15 mins and let cool
Naan
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Original recipe yield:
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
http://allrecipes.com/recipe/naan/detail…
********
ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)
1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water (see recipe below)
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( \xb3varak\xb2-optional)
Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom,soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed
tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.
Shape the dough in a smooth ball. Cover and let rest 2-4 hours.
Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.
Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.
http://www.recipecottage.com/indian/naan…
***********
Non-Leavened Whole Wheat Flat Bread (Roti)
3 cups whole wheat flour, sifted
1 TBSP. melted butter
1/2 cup warm milk
1 cup warm water or as needed
1 TBSP. sugar
1 tsp. salt
In a large bowl, combine the flour, melted butter, salt and sugar.
Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.
Serve hot with vegetable or meat preparations.
http://www.netcooks.com/recipes/Breads/R…
**********
Missi Roti
Ingredients:
1 ¼ cup (150 g) whole wheat flour
1 tsp. red chili peppers
2 ¾ cups (250 g) besan (chickpea or gram flour)
1 tsp coriander powder (dhaniya)
3 TBSP ghee (clarified butter)
1/2 tsp cumin powder (jeera…regular cumin)
1/2 tsp black cumin or caraway seeds (kala jeera)
1 tsp. salt
1/2 tsp. ajwain (look in asian groceries, similar to thyme or caraway seeds in taste, but stronger)
Steps:
1. Mix the wheat flour and besan together.
2. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
3. Mix well.
4. Make a stiff dough.
5. Roll into small and thick rotis and roast.
6. Brush slightly with melted ghee.
7. Serve hot with Shahi Gatte.
http://en.wikipedia.org/wiki/Ajwain
********
Shahi Gatte
Serves: 6-7 adults
INGREDIENTS
2 cups plus 2 TBSP plus 2 ¼ tsp. (200 gm) Besan (gram or chickpea flour)
1 tsp. coriander (Dhaniya)
2 TBSP. ghee
1 cup plus 1 TBSP and 2 ¼ tsp small curd cottage cheese (250 gm curd)
1 tsp. salt
2 tsp. oil
1 tsp. red chilly powder:
a pinch of tumeric (haldi)
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes.
Cut these gattas (noodles?) into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and tumeric to the curd. Mix well.
Add the gatta (noodle?) pieces.
Heat oil in a kadahi.
Put the “tadka of jeera”* (regular whole cumin fried in oil or ghee briefly and the oil and then added to the dish) and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.
Turn off the gas.
Finally put the “tadka of dried red chilly powder”* (whole dried red chilly powder fried in oil or ghee briefly and then added to the dish) . Serve it with Missi Roti and Pakori ki Kadhi.
http://recipes.bizhat.com/west_indian/sh…
http://www.recipezaar.com/9926
* http://en.wikipedia.org/wiki/Tadka
Indian Bread
4 c Flour
2 ts Baking powder
1/2 ts Salt
Water
These are from the American Indian Society Cookbook. It was published in
December 1984
In addition to this recipe, they suggest toasted or baked flat bread and that sounds like something you could achieve on your own (with your level of cooking) if you can master this soup! Have fun and Good Luck, hope this helps you out!
INGREDIENTS
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid ounce) containers chicken broth
1 1/2 large carrot, shredded
1 large onion, grated
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 tablespoons orange marmalade
2 tablespoons curry powder
1 pinch saffron
1 teaspoon kosher salt
ground black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
(Tarka Dhal)
More Recipes
Ingredients
250g (9oz) split red lentils
1 1/2 tsp. ground roasted cumin seed
1/2 tsp. turmeric powder
1 tsp. grated fresh ginger root
1 medium onion
1 Soup stock cube
1 tbsp. chopped fresh cilantro
1 tsp. vegetable oil
3 cloves garlic, finely chopped
1 tsp. whole cumin seed
salt to taste
Wash 250g (9oz) split red lentils well, then drain and place in a pot with 1 1/2 tsp ground roasted cumin seed , 1/2 tsp turmeric powder,1 tsp grated fresh ginger root and about 6 cups water.
Stir, bring to a boil. Cover and cook slowly, stirring occasionally, for at least 2 ~ 3 hours.
Meanwhile, slice the onion and stir-fry with vegetable oil until the onion caramelized but not burnt) .
When the lentils are done, stir in the onions and salt to taste. Add the chopped cilantro and stir.
(This step should be done just before serving) Heat the oil in a pan and add finely chopped 3 cloves garlic. Cook for a minute, stirring, until browned, then add 1 tsp whole cumin seed and cook for a few seconds longer. Pour the oil and spices into the soup, Put on the lid to trap the aromas. Mix well before serving.
Chapati (Indian Flat Bread) Recipe
Guest Author - vandana trivedi
Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ¼ cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.
You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)
Serve the chappatis with any kind of gravy.
You can also freeze them for later use.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Here is an easy one to do. I love this in the winter. In the summer you can make it really thick (add less water) and put it in pita bread or even flour tortillas like a soft taco thing. Lentils are really good for you lots of minerals and protein.
Lentil Soup
1 T butter or olive oil
3 T finely chopped onion
2 cloves garlic, minced
1/2 cup carrots, finely chopped
melt the butter or heat the oil and saute above items, I like the onions to have some brown on them.
add 1/2 (app.) of a 10 oz. can of ROTEL original and stir in until it is heated through. Next add:
1/2 cup finely chopped fresh parsley or 6 T dried
1 t salt, add more to taste or if you use unsalted butter
1/2 t black pepper
1/4 t cumin or coriander powder
2 cups water
1/2 cup dried brown or orange lentils
Bring to a simmer, cook uncovered 45 minutes to an hour, or until the lentils are how you like them. Add more water while cooking to get it to the consistency you like.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Flat bread is easy
Flour and water to make a doughthrow it in an oven at 300m for 15 mins and let cool
Naan
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Original recipe yield:
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
http://allrecipes.com/recipe/naan/detail…
********
ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)
1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water (see recipe below)
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( \xb3varak\xb2-optional)
Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom,soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed
tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.
Shape the dough in a smooth ball. Cover and let rest 2-4 hours.
Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.
Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.
http://www.recipecottage.com/indian/naan…
***********
Non-Leavened Whole Wheat Flat Bread (Roti)
3 cups whole wheat flour, sifted
1 TBSP. melted butter
1/2 cup warm milk
1 cup warm water or as needed
1 TBSP. sugar
1 tsp. salt
In a large bowl, combine the flour, melted butter, salt and sugar.
Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.
Serve hot with vegetable or meat preparations.
http://www.netcooks.com/recipes/Breads/R…
**********
Missi Roti
Ingredients:
1 ¼ cup (150 g) whole wheat flour
1 tsp. red chili peppers
2 ¾ cups (250 g) besan (chickpea or gram flour)
1 tsp coriander powder (dhaniya)
3 TBSP ghee (clarified butter)
1/2 tsp cumin powder (jeera…regular cumin)
1/2 tsp black cumin or caraway seeds (kala jeera)
1 tsp. salt
1/2 tsp. ajwain (look in asian groceries, similar to thyme or caraway seeds in taste, but stronger)
Steps:
1. Mix the wheat flour and besan together.
2. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
3. Mix well.
4. Make a stiff dough.
5. Roll into small and thick rotis and roast.
6. Brush slightly with melted ghee.
7. Serve hot with Shahi Gatte.
http://en.wikipedia.org/wiki/Ajwain
********
Shahi Gatte
Serves: 6-7 adults
INGREDIENTS
2 cups plus 2 TBSP plus 2 ¼ tsp. (200 gm) Besan (gram or chickpea flour)
1 tsp. coriander (Dhaniya)
2 TBSP. ghee
1 cup plus 1 TBSP and 2 ¼ tsp small curd cottage cheese (250 gm curd)
1 tsp. salt
2 tsp. oil
1 tsp. red chilly powder:
a pinch of tumeric (haldi)
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes.
Cut these gattas (noodles?) into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and tumeric to the curd. Mix well.
Add the gatta (noodle?) pieces.
Heat oil in a kadahi.
Put the “tadka of jeera”* (regular whole cumin fried in oil or ghee briefly and the oil and then added to the dish) and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.
Turn off the gas.
Finally put the “tadka of dried red chilly powder”* (whole dried red chilly powder fried in oil or ghee briefly and then added to the dish) . Serve it with Missi Roti and Pakori ki Kadhi.
http://recipes.bizhat.com/west_indian/sh…
http://www.recipezaar.com/9926
* http://en.wikipedia.org/wiki/Tadka
Indian Bread
4 c Flour
2 ts Baking powder
1/2 ts Salt
Water
These are from the American Indian Society Cookbook. It was published in
December 1984
In addition to this recipe, they suggest toasted or baked flat bread and that sounds like something you could achieve on your own (with your level of cooking) if you can master this soup! Have fun and Good Luck, hope this helps you out!
INGREDIENTS
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid ounce) containers chicken broth
1 1/2 large carrot, shredded
1 large onion, grated
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 tablespoons orange marmalade
2 tablespoons curry powder
1 pinch saffron
1 teaspoon kosher salt
ground black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Looking soup man recipes?
where can you find the soup man recipes
email brunogalati@rogers.comLooking soup man recipes?
Brandied Bean %26amp; Sausage Soup
In Memoriam: Mary McMillan 2004
Makes 4 servings.
1 Cup Carrots Slivered
1 Cup Celery Chopped
陆 Cup Onion Chopped
1 TBSP Butter
1 Can Consomm茅 or Broth
陆 Cup Brandy, Divided
4-5 Large Sausage- Italian Garlic, Hot Links, Polish, etc.
1 Can Chili Beans 30 Oz.
1 Can Stewed Tomatoes 16 Oz.
Saute carrot, celery and onion slowly in butter 鈥?5 Mins.
Add consomm茅 and 录 cup brandy.
Heat to simmering, cover and cook 5 Mins.
Cut sausages in generous slices.
Add sausage to soup and cook for 5 Mins.
Coarsely mash 1 cup of the beans. Add to soup along with remaining beans, tomatoes and 录 cup brandy.
Simmer 1 hour 鈥?minimum. [Crock pot works great!]
Great accompanied by Corn Bread!!!
161.9 Calories
3.1 Fat
4.8 Protein
13.2 Carbohydrate
8 Cholesterol
620 Sodium
www.Men-Can-Cook.com
email brunogalati@rogers.comLooking soup man recipes?
Brandied Bean %26amp; Sausage Soup
In Memoriam: Mary McMillan 2004
Makes 4 servings.
1 Cup Carrots Slivered
1 Cup Celery Chopped
陆 Cup Onion Chopped
1 TBSP Butter
1 Can Consomm茅 or Broth
陆 Cup Brandy, Divided
4-5 Large Sausage- Italian Garlic, Hot Links, Polish, etc.
1 Can Chili Beans 30 Oz.
1 Can Stewed Tomatoes 16 Oz.
Saute carrot, celery and onion slowly in butter 鈥?5 Mins.
Add consomm茅 and 录 cup brandy.
Heat to simmering, cover and cook 5 Mins.
Cut sausages in generous slices.
Add sausage to soup and cook for 5 Mins.
Coarsely mash 1 cup of the beans. Add to soup along with remaining beans, tomatoes and 录 cup brandy.
Simmer 1 hour 鈥?minimum. [Crock pot works great!]
Great accompanied by Corn Bread!!!
161.9 Calories
3.1 Fat
4.8 Protein
13.2 Carbohydrate
8 Cholesterol
620 Sodium
www.Men-Can-Cook.com
REALLY quick and easy soup recipes?
I have a cold and am at home... not bothered making anything fancy and don't have many ingredients. Microwave cooking preferred. Probably not chunky. Don't have anyy readymade soup stuff.REALLY quick and easy soup recipes?
I don't know what ingredients you have on hand. Assuming you have the basic pantry ingredients, here are some suggestions:
If you have spinach:
http://www.recipezaar.com/Easy-Homemade-鈥?/a>
If you have squash:
http://www.recipezaar.com/1923-Golden-So鈥?/a>
If you have onions, mushrooms, celery, and carrots:
http://www.recipezaar.com/Cream-of-Mmm-M鈥?/a>REALLY quick and easy soup recipes?
Hot bouillon or consomme does wonders for a cold.
Dissolve a cube in a cup of boiling water, sip %26amp; inhale.
Don't have either, use slices of lemon %26amp; juice.
Cream soups are also very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped vegetables.
Broccoli %26amp; cauliflower go together, so do parsnip %26amp; carrot.
Stir until thickened %26amp; bubbling, do not let scorch.
Pumpkin can be baked in the oven first, then made into a soup.
take 1/4 cup water...after u stir the water with sum butter for about 15 minutes to a boil let sit for 2 minutes...enjoy
Some water with sugar...Sugar soup !Yum Yum !
I don't know what ingredients you have on hand. Assuming you have the basic pantry ingredients, here are some suggestions:
If you have spinach:
http://www.recipezaar.com/Easy-Homemade-鈥?/a>
If you have squash:
http://www.recipezaar.com/1923-Golden-So鈥?/a>
If you have onions, mushrooms, celery, and carrots:
http://www.recipezaar.com/Cream-of-Mmm-M鈥?/a>REALLY quick and easy soup recipes?
Hot bouillon or consomme does wonders for a cold.
Dissolve a cube in a cup of boiling water, sip %26amp; inhale.
Don't have either, use slices of lemon %26amp; juice.
Cream soups are also very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped vegetables.
Broccoli %26amp; cauliflower go together, so do parsnip %26amp; carrot.
Stir until thickened %26amp; bubbling, do not let scorch.
Pumpkin can be baked in the oven first, then made into a soup.
take 1/4 cup water...after u stir the water with sum butter for about 15 minutes to a boil let sit for 2 minutes...enjoy
Some water with sugar...Sugar soup !Yum Yum !
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