1 lb dried black beans
4 quart chicken stock
1 bunch (8 oz) celery w/ leaves, chopped
1 lb carrots, peeled and chopped
2 medium (4 oz) onions, chopped
1 single (3 oz) grated zest of 1 large lemon
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 fruit lemon, sliced
Place beans in large saucepan. Add enough water to cover beans by 1 inch.
Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover
tightly and let stand 1 hour. (Or soak beans overnight in large bowl with
enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart
Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and
lemon zest. Bring to boil over high heat. Reduce heat to low and simmer,
uncovered, until liquid is just below surface of beans and ingredients are
very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in
batches to food processor and puree. Transfer puree to large bowl and add
cooking liquid. (Or puree solids and liquids together in blender. Or force
soup through coarse sieve or pass it through food mill, discarding skins.)
Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook
over medium heat, stirring constantly, until heated through. Place lemon
quarter in bottom of each bowl. Pour in soup and serve immediately. Makes
about 3 quarts of 10-12 servings.
Lentil Soup - Crescenti Style
1 1/2 lb beef shanks or beef neck
bones
3 carrots -- peeled and
chopped
3 medium potatoes -- peeled and
chopped
1 large onion -- peeled and chopped
3 stalks celery with tops --
chopped
3 tomatoes -- chopped
1/8 teaspoon marjoram
5 cup water
5 beef bouillon cubes --
crumbled
1/2 lb lentils
1 teaspoon salt
1/4 teaspoon pepper
2 zucchini -- chopped
1/2 head cabbage -- shredded
In slow-cooking pot, combine beef with carrots, potatoes, onion, celery,
tomatoes, marjoram, water, bouillon cubes, lentils, salt, and pepper. Cover
and cook on low for 9 to 10 hours or until lentils are tender. Remove beef
boness from pot; cut off meat and return to pot. Turn control to high. Add
zucchini and cabbage. Cover pot and cook on high for 30 to 45 minutes or
until vegetables are tender. This is a thick, hearty soup, similar to a
stew. Serves 8.
Cabbage And Kielbasa Soup
2 teaspoon canola oil
1 cup chopped onions
1 cup thinly sliced carrots
1 cup potatoes; diced
1/4 lb kielbasa; sliced/quartered
19 oz canned tomatoes; undrained/chopped
4 cup shredded cabbage
2 1/2 cup beef stock; hot
1/4 cup chopped fresh parsley
1 tablespoon sugar
1/2 teaspoon paprika
1/2 teaspoon pepper
In large heavy saucepan, heat oil over medium heat; cook onions, carrots,
potatoes and kielbasa for 5 minutes or until onions are soften. Stir in
tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover
and bring to boil. Reduce heat to medium-low; cover and simmer for 20
minutes or until vegetables are tender.
Enoki Soup
4 cup low-sodium beef bouillon
1 small carrot, thinly sliced
1 inner stalk of celery,
1 chopped
1/2 small bay leave
1 teaspoon dried mint
1 tablespoon sugar
2 cup red wine
1 quart very ripe strawberries hulled
16 enoki mushrooms, trimmed and washed
In a saucepan, combine first seven ingredients. Bring to a boil, then
simmer partially covered, for 20 minutes. Cool and strain the stock,
discarding the vegetables. In a food proicessor, combine strawberries and
one cup of stock. Puree. Mix puree with remaining stock. Chill two hours.
Float four mushroms in each bowl.
Very Simple Mushroom Soup
Given that the cold season is here,
I thought I would post a recipe for wild mushroom soup. This
might work with regular mushrooms but I've only made them
with fresh wild ones. Boletes aka the Porcini to be exact. If you can
get them, they make a simply sublime soup. This recipe is from Joe's
Book of Mushroom
Cookery.
Clean mushrooms well. Barely cover with water in a saucepan. Turn the
heat on and cover the pot with a tight fitting lid. When the water
comes to a boil, turn it down to a simmer for 10 minutes.
The mushrooms will have given off their liquid
and literally made their own soup. For every 2 cups of liquid, add 1
tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5
scallions, sliced thin and 1/3 cup shoestring potatoes. The soup
is finished when the potatoes are cooked.
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