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COLLECTION: Diverse Soups
Soak peas for at least 8 hours or overnight in water to cover; drain.
Heat butter in a large heavy hot and saute onion and leek just until
tender. Add peas, ham, salt pork (in one piece), garlic, water and
salted herbs. Bring quickly to a boil, lower heat, partly cover, and
cook gently for 2-3 hours or until peas are tender. Stir occasionally
during cooking, adding more water if necessary. Remove salt pork, cut
in small pieces, then return to soup. May be frozen.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kc@shinto.saki.com.au (Karen Chisholm)
Source: The Complete Middle East Cookbook - Tess Mallos
PERSIAN WEDDING SOUP
====================
Serves 6-8
1
1
8
1
1
1
1
3
2
2
2
lb
lb
cups
(500g) boneless lamb stew meat
(500g) lamb soup bones
water
onion, quartered
carrot, quartered
/3 cup butter
/2 cup flour
egg yolks
-3 tblsp lemon juice
tblsp melted butter
tsp
paprika
salt
freshly ground black pepper
Instructions:
-------------
1. Place lamb meat and soup bones in a large pot and add water, onion
and carrot. Bring to a slow simmer, skimming when necessary. Add salt
and pepper to taste, cover and simmer gently for 1-1/2 hours until lamb
meat is tender.
2. Remove bones and discard. Lift out meat and cut into small pieces.
Strain stock, return to pot and let it simmer gently.
3. In a large pan melt butter and stir in flour. Cook gently for 2
minutes without allowing it to colour. Gradually add the hot stock,
stirring constantly. When smoot and bubbling, let it simmer gently.
4. Beat egg yolks in a bowl and gradually add lemon juice, holding back
a little. Gradually beat in about 2 cups thickened stock, then pour
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (15 of 25) [12/17/1999 12:03:42 PM]
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