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COLLECTION: Diverse Soups
4
4
tblsp
stalks
red miso
trefoil (or other green for garnish)
ground sansho pepper
Instructions:
-------------
Make dashi stock, drain tofu. Soften miso in medium-size bowl in 2
tablespoons tepid dashi, blending with a wire whisk. Gradually ladle
the miso into the stock in a medium sized pot, simmering over medium
heat (strain if a very smooth soup is desired).
Add the sliced mushrooms, the tofu (cut into 1/2 inch cubes), and the
trefoil (cut into small pieces). Simmer for a few minutes, until all
ingredients are heated through. Do not allow to boil.
Ladle into bowls and garnish with pepper. Serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: rwarren@topaz.concordia.ca (Rosemary)
Source: _A Taste of Quebec_ by Julian Armstrong
Commentary as written in the book.
PEA SOUP, BEAUCE STYLE
=
(
=====================
serves 8)
This hearty soup is a specialty at Auberge Benedict Arnold in St.
Georges. It's the most requested dish of American visitors, says chef
Renaud Jacques, who was born in St. Elzear. In summer, he flavors it
with fresh hrbs. The rest of the year, he uses Quebec's favorite salted
herbs (recipe follows).
Ingredients:
-
2
2
1
1
1
1
1
8
2
-----------
cups (500 ml / 450 g) dried white pea beans
tblsp (25 ml) butter
/2 cup (125ml) chopped onion
/4 cup (50 ml) chopped leek, white part only
/4 cup (50 ml) smoked ham, plus ham bone
/2 lb (250 g) salt pork
clove garlic
cups (2 l) cold water
tblsp (25 ml) salted herbs (see below), rinsed in cold water
Instructions:
-------------
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (14 of 25) [12/17/1999 12:03:42 PM]
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