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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: PINTO BEAN SOUP WITH MINT & PINE NUTS
Categories: Soups, Vegetarian, Madison
Servings: 6
2 c Pinto or Anasazi beans
- soaked overnight
1 tb Sunflower or light olive oil
1 sm Onion; finely minced
1 ts New Mexican red chile
10 c Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced; -=OR=-
4 -Scallions; finely sliced
2 tb Pine nuts
- toasted in a dry pan
SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the
beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse
them. Warm the oil in the soup pot, add the onion and chile and briefly
cook together. Next add the beans, 10 cups of water and bring to a boil.
Simmer until beans are tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue cooking until they
are completely soft. Puree half the beans and cooking liquid at a time in
the blender until smooth. Return the puree to the pot. Add the cream and
reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving
some of the chives. Ladle the soup into bowls and garnish with the
remaining chives and the pine nuts.
Deborah Madison, "Prodigy Guest Chefs Cookbook"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: PUREE OF SWEET POTATO SOUP
Categories: Soups, Vegetables, Roberts
Servings: 6
1 tb Flavorless cooking oil
1 md Onion; chopped
6 c Low-sodium chicken broth
-OR water, or a mixture
1 1/4 lb Sweet potatoes
- peeled and roughly diced
1/2 ts Nutmeg
1 ts Salt; or to taste
1/4 ts White pepper
1/2 c Chunky cranberry sauce
Sour cream
HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30
minutes. Remove from heat and puree the soup in batches. Replace pureed
soup in a pot and reheat, covered, over low heat. To serve, place a dollop
of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer
piping hot soup to a tureen or pitcher and ladle into bowls at the table.
Michael Roberts, "Prodigy Guest Chefs Cookbook"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sopa de mani (Peanut Soup)
Categories: Ecuador, Soups, Vegetarian
Servings: 4
1 c Peanuts; 125 g, roasted &
-then finely ground -OR-
1/2 c -Peanut Butter
2 tb Oil
1 Onion; chopped finely
1 lb Potatoes; chopped & boiled
4 c Stock
1/2 c Cream; optional
2 tb Chives; chopped
-salt and pepper
"Peanuts - which are really a legume not nuts -came originally from Brazil
but today they are cultivated around the world and especially in Africa and
the United States."
To begin with, heat the oil in a saucepan & cook the onion until it
becomes transparent. Add the ground peanuts or peanut butter, potatoes and
a little stock and mash well. Alternatively, put these ingredients into a
blender.
Now pour the rest of the stock slowly into the puree, mixing well.
Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes.
after this, remove the pot from the heat and season. Stir in the cream
before serving (if desired), sprinkling the chives on top.
Troth Wells "The New Internationalist Food Book"
MMMMM