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Old November 26th, 2007, 08:15 PM   #1
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Default Soup Recipes

Share your favorite soup recipes here.
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Old December 9th, 2007, 05:03 PM   #2
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Serves 4
Turkey Soup with Rice, Mushrooms, and Sage

generous ½ stick butter
1 onion, chopped finely
1 celery stalk, chopped finely
25 large fresh sage leaves, finely chopped
4 tbsp. all-purpose flour
4 c. turkey or chicken stock
½ c. brown rice
9oz/250g mushrooms, sliced
7oz/200g cooked turkey, chopped
generous ¾ c. heavy cream
freshly grated Parmesan cheese, to serve

melt half the butter in a large pan over med-low heat. Add onion, celery, and sage and cook for 3-4 minutes, or until the onion is softened, stirring frequently. Stir in the flour and continue cooking for two minutes.

Add about a quarter of stock a little bit at it time, and stir well, scraping the bottom of the pan to mix in the flour. Pour the remaining of the stock in stirring to combine completely, and bring just to a boil.

Stir in the rice and season to taste. Reduce the heat and simmer gently, partially covered, for 30 minutes, or until the rice just tender, stirring occasionally.
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Old December 29th, 2007, 04:30 PM   #3
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OYSTER GUMBO

1 pint oysters
4 cups fish stock
1/4 cup butter
1 tablespoon chopped onion
1/2 can okra
1/3 can tomatoes
salt
pepper



Clean, pick over, and parboil oysters, drain, and add oyster liquor to fish stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper. Fish stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling point, simmering thirty minutes, and straining.
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Old January 6th, 2008, 04:39 PM   #4
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SPICY CAULIFLOWER -POTATO SOUP
Ingredients Serves 6–8
3 pounds white potatoes*
1 medium head cauliflower, broken into bite-sized florets, tough stalks discarded
6–8 tablespoons vegetable oil, divided
1 medium onion, pureed**
3 cloves garlic, crushed
1 1-inch piece ginger, peeled and grated fine
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
½–1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
6 cups chicken stock***
1 teaspoon salt
~ cilantro, chopped for decoration

*Select firm white potatoes or Yukon Gold for this soup. Russet potatoes will become mushy.
**Puree onion in your food processor.

***Use homemade or a quality brand of chicken stock for best flavor.




Directions
Peel the potatoes and cook them in boiling water until tender but not mushy. Cool thoroughly.


Mash half of the potatoes with a ricer and set aside. Cut the other half into cubes.


Heat several tablespoons of oil in a heavy-bottomed pan set over medium-high heat.


Add the cubed potatoes and lightly brown them. Remove and set aside.


Pour in more oil, heat, add the cauliflower and lightly brown. Remove and set aside.


Add the remaining oil, heat and add the onions. Adjust the heat to prevent burning and cook until softened, approximately 3 to 5 minutes.


Stir in the garlic and ginger and cook for one minute.


Sprinkle the coriander, turmeric, cumin, chili, and black pepper over the onions and cook for one minute.


Add the tomato paste and mix well.


Pour in ½ cup of stock, mix well and cook for two minutes. Adjust the heat as needed to prevent burning.


Continue adding the stock one cup at a time.


Stir in the browned potatoes and cauliflower and mix well.


Add the mashed potatoes and mix well.


Bring the soup to a boil and reduce heat to a slow simmer. Cover and cook for 20 minutes to allow the flavors to meld.


Add the salt and adjust as needed to taste.


Ladle the soup into bowls and top with cilantro.


Preparation time: Approximately 60 minutes.
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Old January 6th, 2008, 04:40 PM   #5
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BLACK BEAN SOUP
Ingredients Serves 8–10 cups
1 pound black beans
12 cups water
1 tablespoon butter
1 tablespoon olive oil
2 medium onions, minced
1 carrots, chopped
1 stalk celery, chopped
1 teaspoon crushed garlic
1/2 teaspoon red chili flakes
1 teaspoon ground cumin
1 whole bay leaf
1+ teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1 1/2 –2 pound ham hock*
1/4 cup dry sherry
~ sprigs of cilantro for garnish
*Ask your butcher to cut the ham hock in thirds, to make it easier to handle.





Directions
1. Place the beans in a large, heavy-bottomed pot with 6 cups of water. Remove and discard any floating beans or debris.

2. Turn the heat to high and bring the water to a rapid boil. Cook for 2 minutes, then remove from the heat. Cover the pan with a lid and let sit for 1 hour.

3. Pour the beans into a strainer and rinse off the excess starch.

4. Heat the butter and olive oil in a large soup pot over medium heat. Add the onions and carrots and cook until soft. Add the celery and garlic and cook 2 minutes more.

5. Add the black beans, chili, cumin, bay leaf, salt, pepper, and ham hock.

6. Pour in the remaining 6 cups of water, mix well, and bring the soup to a boil.

7. Reduce the heat to a lively simmer, cover, and cook for approximately 1 ½ hours, or until the beans are cooked.

8. Remove the soup from the heat and let sit for 15 minutes to cool.

9. Remove the ham hock and strip it of all visible fat. Shred the meat and set aside.

10. Measure out about half the beans and 1–1 ½ cups of the liquid. Puree this mixture using a blender, food processor, food mill, or emersion mixer.

11. Return the puree back to the pot and mix well.

12. Stir in the sherry and shredded meat.

13. Turn the heat to medium-high and heat the soup to a lively simmer.

14. Ladle the soup into bowls and garnish with sprigs of cilantro.

NOTE: If you wish a completely smooth consistency continue processing the soup as above.



Preparation time: 3 hours.
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Old January 15th, 2008, 03:18 PM   #6
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Carrot Soup
Ingredients
6 carrots
1 ounce butter
1 teaspoonful sugar
1 teaspoonful salt
1/4 teaspoonful pepper
3 quarts bone stock
Instructions
Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over salt, sugar and pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot.

Time: 1 hour.
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Old February 7th, 2008, 03:43 PM   #7
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Dedicated to our Scottish Administrator.

PARTAN BREE

SERVES 6

INGREDIENTS:


1 MEDIUM SIZE BOILED CRAB
GENEROUS 3/8 C. LONG-GRAIN RICE
2 ½ C. SKIM MILK
SALT AND PEPPER
2 ½ CUPS FISH STOCK
1 TBSP. ANCHOVY EXTRACT
2 tsp. LIME OR LEMON JUICE
1 TBSP. CHOPPED FRESH PARSLEY OR 1 tsp. CHOPPED FRESH THYME
3-4 TBSP SOUR CREAM (OPTIONAL)
SNIPPED FRESH CHIVES, TO GARNISH

1. Remove and set aside all the brown and white meat from the body of the crab. Crack the claws, remove and chop the meat, and set aside.
2. Place the rice and milk in a pan and bring slowly to a boil. Cover and let simmer gently for 20 minutes.
3. Add the reserved brown and white meat from the body of the crab, season to taste with salt and pepper and let simmer for an additional 5 minutes. Let the mixture cool slightly, then transfer to a food processor or blender and blend until smooth. Alternatively, press the mixture through a strainer.
a. Pour the soup into a clean pan and add the fish stock and reserved claw meat. Bring slowly to a boil, then add the anchovy extract and lime juice and adjust the seasoning. Let simmer for an additional 2-3 minutes.
Stir in the herbs, then ladle into warmed soup bowls. Swirl a little sour cream through each serving (if using). Garnish with snipped fresh chives and serve



TIP:

if you are unable to buy a crab please use 6 oz of frozen crab meat...Thaw thoroughly.
or 6 oz/175 g. canned crabmeat, thoroughly drained
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Old February 19th, 2008, 08:10 PM   #8
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Roasted Red Pepper, Peanut And Tomato Soup

3 medium red peppers
2 tablespoons olive oil
1 fresh jalapeno
1 teaspoon paprika
2 teaspoons liquid smoke
2-1/2 cups peeled chopped tomatoes
1/4 cup fresh coriander leaves and stalks
4 cups rich vegetable stock
2 teaspoons salt
1/2 cup smooth peanut butter


Pre-heat your griller. Place the peppers, with their skins upwards under the griller and roast for 10 - 15 minutes or until their skins are blackened and blistered. Remove the peppers and place them in a plastic bag to steam for 15minutes. Remove and rinse under cold water, rubbing and peeling off the blackened skin. Chop the peppers roughly and set them aside.

Warm the olive oil in a 3 quart saucepan over moderate heat. Sprinkle in the yellow asafetida powder and saute' momentarily. Add the chopped jalapeno.

Stir briefly, then add the tomatoes, peppers, coriander leaves, the liquid smoke, and the paprika. Raise the heat and, stirring occasionally, cook the tomatoes, peppers and coriander for 10 minutes or until the tomatoes break down.

Add the vegetable stock, salt and pepper, bring the soup to the boil and reduce the heat slightly. Cover with a lid and simmer for 25 minutes.
Remove the soup from the heat and stir in the peanut butter, mixing thoroughly. At this point, you can pour the soup into a food processor and blend until smooth

The soup should be creamy in consistency. If too think, add a little more vegetable stock or water, or if you prefer you may like to add a little extra peanut butter now. Serve hot, with a garnish of fresh coriander leaves.

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Old March 16th, 2008, 03:39 AM   #9
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Joan Lunden's Chicken Tortilla Soup recipe
Joan: this is absolutely one of my favorite recipes - it brings back great memories of my college years in Mexico City. It is a delicious spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.

In a large saucepan, sauté 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 teaspoons) in 2 tablespoons vegetable oil over low heat for 5 minutes until onion is softened.

Add one (4 ounce) can green chiles (chopped), a 15 ounce can Italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 teaspoon lemon pepper, 2 teaspoons Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin and 1/2 teaspoon hot sauce. Simmer for 20 minutes.

In a small bowl, combine 4 tablespoons flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add 1 pound skinless boneless chicken breasts, cut into small cubes.

Simmer for 5 minutes.

Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.

I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious. Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree F oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
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Old March 18th, 2008, 05:39 AM   #10
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Green's Soup

Ingredients

2 leeks, trimmed, halved, and sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
3 14-oz. cans reduced-sodium chicken broth
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
4 cups coarsely shredded kale
2 medium zucchini, halved and sliced
1 5-oz. pkg. baby spinach
1/2 cup chopped Italian parsley or basil
2 Tbsp. red wine vinegar

Directions
1. In 5-quart Dutch oven cook leeks, celery, and garlic in oil over medium heat for 10 minutes or until beginning to brown. Stir in broth, undrained tomatoes, kale, zucchini, 1.4 teaspoon each salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes, stirring once. Reserve a few spinach leaves; stir in remaining spinach, parsley, and vinegar. Top with reserved spinach leaves. Makes 8 side-dish servings.
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Old March 18th, 2008, 05:40 AM   #11
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BEET It Soup

Ingredients
1-3/4 pounds small beets
1 or 2 cloves garlic, minced
1 tablespoon olive oil
1 large russet potato, peeled and diced (1-1/2 cups)
2 14-ounce cans chicken broth

Directions
1. Cut off all but 1 inch of fresh beet stems and roots; wash beets. Do not peel. In a large covered saucepan, cook beets in boiling salted water for 35 to 45 minutes or until tender. Drain and cool slightly. Slip skins off beets and dice beets.

2. In the saucepan, cook garlic in olive oil over medium heat about 1 minute. Add potato; cook and stir for 5 minutes. Add diced beets and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

3. Transfer half of the mixture at a time to a blender or food processor (process in smaller batches if using a small food processor). Cover and blend or process until smooth. Return pureed mixture to the saucepan; heat through. Season to taste with salt and pepper to taste. Ladle into bowls. If desired, garnish each serving with a halved baby beet. Makes 6 side-dish servings.
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Old March 23rd, 2008, 01:17 AM   #12
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Again Thanks Christine...


Big Batch Minestrone Soup

The night before I prepare the soup, I put a pound of Cannellini beans in a large pot and cover them with triple the amount of water and place them in the refrigerator.
After letting the soaked beans sit overnight, I pull them from the refrigerator and place them on the stove. Since the beans have soaked up nearly all the water from the night before, I add more to cover them by a couple of inches and then bring them to a simmer for 40 minutes.
After chopping onions, celery, zucchini and tomatoes, I saute all but the zucchini briefly and add the chicken stock that I made two nights ago and the beans (and their liquid) that have been simmering. As the mixture simmers I add a dollop of chopped garlic. A cup of uncooked short-grained brown rice goes into the pot while there's still nearly an hour left to simmer the soup.
While the soup simmers, the children set the table. Once the rice and beans are tender, I add the chopped zucchini and a few handfuls of baby spinach leaves to the soup on the stove, adjusting the seasoning as needed with chicken base, pepper and some freshly chopped oregano. After six minutes of simmering I ladle the brew into large bowls. My daughter grates fresh Pecorino-Romano cheese over each bowl, lending a sharp, earthy flavor to the meal.
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Old March 26th, 2008, 04:04 PM   #13
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again from the gals in Ohio

Tortelli & Tomato Soup

1 T. margarine
3 cloves garlic, minced
3 10-1/2 oz. cans chicken broth
8-oz. pkg. cheese tortellini
1/4 c. grated Parmesan cheese
salt and pepper to taste
2/3 c. frozen chopped spinach, thawed and drained
14-1/2 oz. can Italian stewed tomatoes
1/2 c. tomato sauce

Melt margarine in a saucepan over medium heat; add garlic. Saute for 2 minutes; stir in broth and tortellini. Bring to a boil; reduce heat. Mix in Parmesan cheese, salt and pepper; simmer until tortellini is tender. Stir in spinach, tomatoes and tomato sauce; simmer for 5 minutes. Serves 8 to 10.
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Old March 28th, 2008, 04:21 AM   #14
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Soupa Chicken

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalapeños, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
½ teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
¼ cup chopped fresh cilantro
Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot
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Old March 28th, 2008, 04:22 AM   #15
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Debbie's version
SPLIT PEA SOUP

1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).
If you prefer a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.
Note: Kids like to use the leftover soup the following day for an after-school snack by adding hot dogs sliced into 1 inch coins boiled briefly in a saucepan and stirred in. The soup thickens up overnight in the refrigerator, so stir in more milk or a pat of butter before serving.
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Old March 30th, 2008, 03:52 PM   #16
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this is a very easy recipe that many can make and still have their day in the sun with skating....

Taco Soup
Ingredients
1 pound ground beef
1 onion, chopped
2 cups water
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix
Cooking Instructions
In a medium skillet, cook the ground beef and onion until browned over medium heat. Drain, and set aside.
Place the ground beef mixture, water, chili beans, kidney beans, corn, diced tomatoes, tomato sauce, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend. Cook on Low setting for 8 hours.
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Old April 3rd, 2008, 10:16 PM   #17
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Corn and Bell Peppers in Herbed Coconut Milk

Makkai Shorba

PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
YIELD: 4 or 5

4 large ears of corn
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/8 teaspoon cayenne pepper or paprika
1 tablespoon ghee or unsalted butter
8 - 10 fresh curry leaves
1 medium-sized red bell pepper stemmed,
seeded and cut lengthwise into strips
2 cups coconut milk as mentioned above
1 cup vegetable stock
1 cup light cream or milk
1/2 teaspoon salt
1 teaspoon sugar
a few sprigs coriander or parsley


With a sharp knife, cut the kernels off of 3 ears of corn. To scrape the creamy pulp from the fourth ear, draw the knife lengthwise through each row of kernels, then scrape with the back of the knife to extract the pulp.

Combine the coriander, cumin, turmeric, garam masala and cayenne pepper of paprika in a small dish, add some water, and blend until smooth.

Melt the ghee or unsalted butter in a 4 quart pan over moderate heat. Add the wet spice mixture and fry until the liquid cooks off and the paste sizzles. Drop in the curry leaves, then 5 seconds later add the corn pulp, bell pepper, corn, coconut milk and stock. Bring to a boil, then reduce the heat to low and gently boil for about 25 minutes.

Add the cream or milk and leave the pan over heat only until it is hot, but do not allow to boil. Remove the pan from the heat, stir in the salt and sugar. Pour into a warmed serving bowl or individual dishes and garnish with fresh herb sprigs.

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Old April 7th, 2008, 04:24 PM   #18
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CREAM OF OYSTER SOUP (OYSTER VELOUTE')
SERVES 4

OYSTERS
BUTTER
FLOUR
CREAM
TABASCO


1. Open: 2 dz. fresh oysters, being careful to retain all the liquor (3 cups).

2. Put oysters and liquor into a saucepan and add: 1 c. water. Bring liuid to a simmer and cook until edges of oysters curl, about 1 minute.

3. In saucepan melt: 5 Tbsp butter. stir in: 6 Tbsp flour. Gradually stir in the hot oyster liquor and cook stirring, until sauce is smooth and thick. Cook over very low heat for 30 minutes, sitting occasionally.
Heat to simmering: 1c. Cream. Add the hot cream and the oysters to the sauce and season with: ¼ tsp Tabasco, or to taste.
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Old April 11th, 2008, 04:13 PM   #19
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ARTICHOKE SOUP WITH BAY SCALLOPS
8 Tbsp. sweet butter
2 cups chopped leeks (white part only)
2 potatoes, peeled and chopped
8 c. light Chicken stock
3 med. artichokes, stems removed
coarse or kosher salt and freshly ground white pepper to taste
18 bay scallops
½ c. chopped chives

1. Heat the butter in a saute’ pan and saute’ the leeks and potatoes for 10 minutes. Reserve.
2. Make the artichoke stock: In a large soup pot over high heat, bring the chicken stock and artichokes to a boil. Reduce to a simmer and cook for 35 minutes. Using a slotted spoon, remove the artichokes from the stock and place under running water. Remove the artichoke leaves and return them to the stock. Set the artichokes aside. Bring the stock to a simmer and cook an additional 15 minutes. Strain the stock and discard the leaves. Return the stock to the pot.
3. Remove the chokes from the artichoke bottoms and dice the bottoms.
4. Add the sautéed leeks and potatoes to the artichoke stock and simmer for 25 minutes, or until the potatoes are cooked. Season to taste with the salt and pepper. Ladle the soup into a food processor and puree. Return the soup to the pot, straining if necessary.
Bring the soup to a simmer, add the diced artichoke bottoms and scallops and cook for 2 to 4 minutes. Stir in the chives. Remove the scallops from the soup with a slotted spoon and thread 3 each onto 6 bamboo skewers. Ladle the soup into a soup plates and lay a bamboo skewer across each.


SERVES 6
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Old April 12th, 2008, 03:54 AM   #20
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Cream of Asparagus Soup
Select the thin, green-stalked variety for this soup.

PREPARATION & COOKING TIME: 30 - 40 minutes
YIELD: Enough for 5 or 6 persons

17 1/2 ounces fresh asparagus
6 cups Green Vegetable Stock or water
1 teaspoon salt
1/4 teaspoon yellow asafoetida powder
1 stalk of celery, chopped fine
1 1/2 ounces butter
2 tablespoons plain flour
1/2 cup light cream
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sweet paprika


1. Wash the asparagus well and holding the bunch so the tips are all level, slice off the tips. Place them in a bowl. Cut the stalks into sections and place in a separate bowl.

2. Place 1 cup of the water or stock, one quarter of the salt, and the asparagus tips in a 4-quart saucepan. Simmer for 4 - 5 minutes or until tender. Remove the tips and place them in a bowl, keeping the cooking water in the saucepan.

3. Place the asparagus stalks, the asafoetida, and the celery in the same saucepan. Covered and simmer over moderate heat for 15 - 20 minutes or until the vegetables are tender.

4. Remove the saucepan from the heat and pour the contents through a sieve. Keep the reserved liquid and squeeze the vegetables through the sieve, collecting the puree in a separate bowl and discarding the dry residue in the sieve.

5. Melt the butter in a saucepan over moderate heat, add the flour, and slowly add the reserved asparagus stock over low heat. Stir until the soup thickens. Add the vegetable puree, the rest of the salt, the pepper, and the asparagus tips; stir well and heat until almost boiling. Stir in the cream. Serve the soup in pre-warmed soup bowls and garnish each serving with a light sprinkle of paprika.

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