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COLLECTION: Diverse Soups
3
1
1
shredded carrots
small can of tomato paste
can of "white beans" (great northern beans are what I use)
salt and pepper to taste
Instructions:
-------------
Add the sour kraut to the stock, after removing meat/bones. Cook this
covered for about 45 minutes. Next add the shredded carrots. Cook for
about 10 minutes. Then add the chopped cabbage, cooking for about 15
minutes, or until the fresh cabbage is tender. Then add the tomato
paste, mixing until it's dissolved. Now bring it back to boiling, and
cook for a couple of minutes. Next dump the beans in (you don't have to
drain them). Heat til boiling, then cover it and let it sit (if you're
not too hungry) for about an hour so the flavors can mix. If there is
not enough liquid, you can add water or tomato juice. Of course, add
salt and pepper to taste. This soup is a hearty winter one that goes
well with black bread and butter!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: red_trek@drycas.club.cc.cmu.edu
WATERCRESS SOUP
===============
Short version:
-------------
-
Prepare a vegetable stock. Boil briefly with 4 cloves of roasted garlic.
Remove from heat, and, as boiling subsides, add a lot of watercress
leaves.
Long version, for two large servings:
-------------------------------------
Bake:
-
4
1
2
1
----
cloves of garlic
medium carrot, scraped
small stalks of celery
/2 medium onion
Mince and saute in a little oil briefly. Meanwhile wash and remove
leaves from large bunch of watercress. Chop a few of stems of the
watercress*, to get loose fistfull
Add:
-
5
---
cups cold water
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (23 of 25) [12/17/1999 12:03:44 PM]
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