Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream
Directions
1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste
Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
Directions
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is a thick lentil soup with a hint of coconut to cool the spiciness.
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Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Directions
- Blend together with a pastry blender flour, baking powder, salt, parsley and margarine.
- Add milk and mix until it forms a paste.
- Use a small teaspoon to drop dumplings into the soup or stew. Steam for 20 minutes
Note
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.
Posted in /Cooking/Soups on Saturday, July 15, 2017
Sometimes my avocados don't ripen in time for the recipe I bought them for and 3-4 days later they need to be used. That's when I break out this recipe. It's creamy goodness with just the barest hint of heat.
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