1/4 lb pancetta (italian bacon) finely diced
1 medium onion; finely diced
1 small carrot; finely diced
2 celery ribs; thinly sliced
1 teaspoon finely minced garlic
1 cup dried white beans
4 cup low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves
6 large swiss chard leaves
1 salt and pepper; as desired
1 grated parmesan cheese as desired
PREHEAT OVEN TO 350°F. Place pancetta in an oven-proof pot over medium heat
and cook, stirring occasionally, for 2 minutes. Add the onion, carrot,
celery and garlic and continue to cook, stirring occasionally, another 7
minutes, or until vegetables soften. Add the beans, broth and thyme. Cover
tightly, place in oven. Bake for 1 1/2 hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves. Slice into crosswise
slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the
bean mixture and replace in the oven. If the soup is looking too thick, add
some water. Cook another 20 minutes. Remove the pot from the oven and add
salt and pepper as needed. Serve the soup piping hot and offer grated
Parmesan cheese on the side.
From: Michael Roberts - Prodigy Guest Chefs Cookbook
Peanut Soup
3 tablespoons peanut or similar oil
1 medium onion, finely chopped
2 cloves garlic, chopped
1 large tomato (8 oz.), or medium, peeled, seeded and chopped
4 tablespoons smooth peanut butter
Salt
In a frying pan heat the peanut oil. Add the onion and cook over moderate heat until it is tender.
Add the garlic and sauté for a few minutes longer, then stir in the tomato and cook until the mixture
is well blended, about 10 minutes.
Stir in the peanut butter mixing well, season with salt and cook just long enough to heat through.
If the sauce is very thick, thin it with tomato juice to pouring consistency and heat through.
In Ecuador the sauce is served with potato cakes. It is also good with fried fish, chicken, and vegetables,
especially cooked cabbage.
Serves 6
Albondigas
1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 cup brown rice, uncooked
1 onion, diced fine
1/2 teaspoon tomio (thyme)
8 cup water
1 tomato, chopped
1 clove garlic, diced
1/2 cup chili huerta
2 yerba buena
1 thick slice french bread
1/2 teaspoon comino (cumin)
2 carrots, sliced thin
1 cup peas, fresh or frozen
Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with comino; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.
Green Tomato Soup
3 cup tomatoes; green peeled & chopped finely
1 onion; chopped
1/4 teaspoon cinnamon
1/8 teaspoon cloves; ground
1 teaspoon sugar pepper water
1/4 teaspoon baking soda
3 tablespoon butter
3 tablespoon flour; all purpose
4 cup milk
Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves,
sugar,pepper and water. Bring to a boil and boil for 30 minutes. Add the
soda. Melt the butter, add the flour. Mix and add the milk. Cook till
creamy, stirring constantly. Add green tomatoes to the cream. Mix
thoroughly. Salt to taste and serve.
From the Quebec section of the "The Canadiana Cookbook" by Jehane Benoit
Hot Orange Soup With Wafers
5 cup water
3/4 cup rock sugar
4 cup fresh orange juice
1 tablespoon preserved ginger, in syrup
3 tablespoon cornstarch paste
6 thin slices of orange
6 thin slices of lime
6 maraschino cherries
6 mint leaves
12 vanilla cream wafers
Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger.
Cooking: Combine water and rock sugar; bring to boil. When rock sugar is
dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste
should give soup a light body. Pour into individual warmed bowls; add
preserved ginger to each serving. Float orange and lime slice and a
cherry; garnish with mint leaf. Serve with wafers.
Yield: 6 servings
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