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COLLECTION: Diverse Soups
3
stems of italian (flat) parsely
The chopped watercress stems*
1/2 tsp thyme (dried leaves) and 1/2 tsp sage (dried leaves)
(use less if you have powder)
1
1
bay leaf
tsp salt (you'll add more later)
Few grinds of pepper
Instructions:
-------------
Heat should be medium low, so it comes to a slow boil. (You can
make the rest of your dinner while this is happening.)
Let boil gently ca. 20 minutes, spoon off some and taste for salt
and pepper.
Remove garlic from oven, let cool, skin. Strain through cheesecloth or
fine sieve to get a clear stock. Smash up the garlic in a bit of the
stock, stir in to the stock. Bring to a furious boil. Kill the heat
immediately. When boiling is almost subsided, throw in watercress
leaves and stir around.
*
The watercress stems may be a mistake. The stock was good but a little
flat, next time I'm going to try without the stems.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany
ZUCCHINI SOUP
=============
Ingredients:
-
1
8
1
-----------
1/2 l vegetable broth
cups zucchini, diced
- 2 tomatoes, chopped
Salt
Pepper
Parsley
Sage
Garlic
Instructions:
-------------
Boil zucchini and tomatoes in vegetable broth until very well done.
Puree everything until creamy.
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (24 of 25) [12/17/1999 12:03:44 PM]
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