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SOUP - Суп

Hot and Sour Soup
2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Chile-Cheese Chowder
2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat-free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside. To the pan add carrots, chiles, onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes.
Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions.

Spicy Cucumber-Avocado Soup
1/2 firm-ripe California avocado
1 1/2 pounds cucumbers, cut into 1/2-inch pieces
1 (8-oz) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeno chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives
Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

Nacho Cheese Soup
1 can (11 oz.) whole kernel corn, drained
1 can (14-15 oz.) diced tomatoes and green chilies, undrained
hot pepper sauce, to taste
2 cups water
1 package (5 1/4 oz.) Au Gratin Potatoes (with cheese packet)
2 cups skim milk
1 cup (about 5 oz.) light Velveeta cheese, cubed
In a large pot, combine the contents of the Au Gratin potatoes package (with cheese packet), corn, tomatoes, and water. Mix well and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender. Add milk, cheese, and hot sauce. Cook and stir frequently until the cheese is completely melted.

Onion Soup
1/2 lb of beef shin
Small diced turnip
1 teaspoon of butter
1 teaspoon of flour
3pt. of water, or more
1 medium carrot
2 large onions
1 teaspoon of sugar
Spaghetti or Macaroni (for thickening)
Salt and pepper

This will make sufficient for two meals for two people.

The sugar, butter, and flour should be warmed in a saucepan and mixed. The meat and vegetables should be chopped finely and fried in a little fat or oil for 8 minutes. Next slowly add the water to the saucepan, mixing the butter, sugar and flour, so as to avoid lumps. Bring to boil. Add contents from frying-pan, together with spaghetti. Pepper and salt to taste. Bring once more to boil, and simmer for an hour and a half.

If preferred the beef can be boiled first in the water, which will be kept for the addition of the other ingredients later. This makes the meat easier to chop finely. In this case the soup should be simmered only for a half hour.

(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

Meat Soup (Recipe of Love)

2 dessertspoons dripping
2 onions
2 carrots
1 turnip
2 tomatoes
3 lb. topside or brisket
2 leeks
2 sticks celery
4 pt. water
Salt and pepper

Melt the dripping in a strong saucepan, put in the meat and brown it all over. Lift out the meat, add the sliced vegetables (with the exception of tomatoes) and brown these also. Replace the meat, pour in the water, peeled, sliced tomatoes, seasoning and parsley stalks tied together. Cover and simmer for 2-3 hours until meat is tender.
Potatoes may be added half an hour before the end of the cooking time. Lift out the meat, slice it, pour over a little of the liquid and serve with the potatoes. Strain off the liquid and use it for soup.

A variety of soups can be made from this broth; or it is very good with just rice or vermicelli cooked in it. One soup it is excellent for is French onion soup.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

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