Collection (4) Soups
Fred Towner
Red Beans and Rice
Cream of Broccoli Soup
Fassoulada
>From: "Schawn and Kimberly" <can...@cyberia.com>
>I am looking for all types of soup, especially Navy Bean and Cream of
>Broccoli.
If you're looking for a great soup for a cold winter day, you really owe
it to yourself to try Susan Spicer's Garlic Soup. It's spectacular.
Garlic Soup
2 lb onions - roughly chopped
2 cup garlic - peeled and chopped
2 Tbsp olive oil
2 Tbsp butter - unsalted
1 1/2 qt chicken stock
1/2 loaf French bread - stale and in chunks
1 pt half and half - or cream
1 bouquet garni tied together with butcher's string
(or cotton string): 10 3" stems of parsley,
5 stems of fresh thyme* and 1 bay leaf.
*if you don't have fresh thyme for the bouquet garni, 1 teaspoon of
dried thyme leaves will do.
Saute onions and garlic in butter and olive oil stirring frequently,
over low to medium heat until deep golden color is reached (about 30
minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to
20 minutes. Remove bouquet garni. Puree in blender. Strain through
medium strainer. Heat and add half and half. Salt and pepper to taste.
The soup is better the second day, as it mellows overnight.
>From Chef Susan Spicer of The Bayona, New Orleans, LA
Red Beans and Rice
1 lb Dried red beans
1 lb Tasso, or smoked sausage
2 each Medium onions, chopped fine
1 each Large bell pepper, chopped
2 tsp Salt
1 tsp Ground black pepper
1/2 tsp Cayenne pepper
1/2 tsp White pepper
2 cup Chopped green onions
1 cup Chopped parsley
It is best to soak the beans overnight in water to cover, but it is
not essential-unsoaked beans simply take longer to cook. If you are
using tasso or ham, cut it in 1/2-inch dice; if you are using sausage,
slice it 1/2 inch thick. Place the beans in a Dutch oven or other
large heavy pot and add water to cover by about 2 inches. Bring to a
boil and add the onions, bell pepper, tasso, ham or sausage, salt, and
peppers. Reduce the heat to medium and let simmer, stirring
occasionally, until the beans are tender. Soaked beans will take
1-1/2 hours, unsoaked beans up to 3 hours. If the mixture begins to
dry out, add more water. When the beans are tender, remove 2-3 cups
of them, mash with a fork, and return to the pot. this makes a thick
gravy base for the beans. If there still seems to be a lot of liquid
in the pot, mash another couple of batches of beans the same way.
Stir in the green onions and parsley and serve over rice. Serves 6-8
as a main course, 10-12 as a side dish.
Cream of Broccoli Soup
4 tsp margarine
3/4 cup onion - finely chopped - (1 medium)
2 lge garlic cloves - finely chopped
1 1/3 lb broccoli - stems and florets (1 large bunch)
2 2/3 cup skim milk
1 can evaporated skim milk - (12 oz.)
3/4 tsp salt
2/3 tsp white pepper - ground
1 tsp coriander - ground
1. In a heavy 2-quart saucepan melt the margarine, then add the onion
and garlic and cook for 2 minutes. Add the broccoli and both milks,
and cook over low heat for 25 minutes.
Or combine the margarine, onion, garlic, broccoli, and milks in a
microwave-safe dish and cook in a microwave on high for 10 minutes.
2. In a blender or food processor puree the soup in batches, then
transfer it to a 2-1/2 quart saucepan. Stir in the salt, pepper, and
ground coriander. Heat slowly for 3 minutes, and serve.
Yield: Makes 8 3/4 cup servings
Each serving has approximately 106 calories, 8.4 g. protein, 2.6 g.
total fat (1.7 g. unsaturated fat, 0.6 g. saturated fat), 14.3 g.
carbohydrates, 3 mg. cholesterol, 2.8 g fiber, 334 mg. sodium, 266 mg.
calcium.
Exchanges per serving: 1/2 fat, 3/4 milk, 1 vegetable.
Source: Fred Towner
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fassoulada ( Greek Bean Soup )
Categories: Greek, Soups, Vegetarian
Yield: 8 servings
1 lb Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves
- chopped
2 Carrots; scraped and diced
4 Sprigs fresh parsley;chopped
1 cup Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt and freshly ground pepper
1/3 cup Olive oil
Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the
foam, then add the remaining ingredients, cover, and simmer gently
until the beans are tender, about 3 hours. Serve hot.
Note: Less frequently, the soup is pureed through a sieve. Also, you
may add the herbs during the last hour or so of cooking, if you wish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
MMMMM
>From the recipe collection of Fred Towner
... Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Requests/Recipes go to rec...@rt66.com;
Questions/Comments to tfdp...@acpub.duke.edu. Please allow several days
for your submission to appear.