| 128 | 129 | 130 | 131 | 132 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Diverse Soups
into soup. Stir over gentle heat and return lamb pieces to soup. Heat
gently, still stirring until egg is cooked. Adjust flavour with lemon
juice and add more salt if necessary. Remove from heat.
5. Combine melted butter and paprika. Serve soup in deep bowls and
pour a little butter-paprika mixture into centre of each as a garnish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mcbride@rust.zso.dec.com (Melinda McBride)
PUMPKIN-GINGER SOUP
===================
1
1
1
small cooking pumpkin
/2 cup "raw" cashew pieces
tblsp grated fresh ginger (or to taste)
salt to taste
Instructions:
-------------
Soak cashews in water to cover for several hours. This step is
optional, but helps them blend better.
Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees
F until very tender (45 minutes to one hour).
Scrape pumpkin from the peel and puree in a blender, with any juices, in
batches. Put pureed pumpkin into your soup pot.
Blend cashews in blender until smooth and add to the pumpkin puree.
Rinse the blender with a little water and add to the pot. Add a little
more water if it's too thick.
Add ginger and salt to taste and heat gently for a few minutes to blend
the flavors.
For an even easier variation, use frozen, cooked squash.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lrichkin@jupiter.Willamette.edu (Lynda E. Richkind)
RICH VEGETABLE SOUP
===================
Ingredients:
------------
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (16 of 25) [12/17/1999 12:03:43 PM]
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