7 - 8 medium leeks
5 cups chicken broth, concentrated
1 cup shredded chicken
1/4 lb. butter
6 tablespoons flour
3 cups milk
salt, red pepper
Clean the leeks and slice them lengthwise through the green part so that the mud can be completely washed out. Drain and chop into 1-inch pieces. Bring the broth to a boil and add the leeks and shredded chicken. Lower the fire to medium high and let the soup simmer.
Melt the butter in a 2-quart saucepan and stir in the flour until it is smooth. Immediately pour in the milk and stir well. The fire should be medium so that the sauce does not thicken too fast. Stir constantly while it thickens to that it does not get lumpy. As soon as it begins to bubble, remove from the fire and add to the broth, stirring while adding it. Let simmer 1/2 hour, stirring occasionally. Salt and pepper to taste.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Soup-e-Mast-o-Khiar (Cold Yogurt Soup)
2 medium cucumbers, peeled and diced
1/2 cup raisins
1/2 cup walnuts, chopped
3 cups plain yogurt
1 cup ice water
1 1/2 tablespoons fresh dill, chopped fine
salt, black pepper
Soak the raisins for about a half an hour while preparing the other ingredients. Then drain.
In a large bowl or a large soup tureen combine the cucumbers, raisins, walnuts, yogurt, water, and dill. Stir together until well mixed them salt and pepper to taste. Refrigerate at least 1 hour or until ready to serve.
1/2 cup raisins
1/2 cup walnuts, chopped
3 cups plain yogurt
1 cup ice water
1 1/2 tablespoons fresh dill, chopped fine
salt, black pepper
Soak the raisins for about a half an hour while preparing the other ingredients. Then drain.
In a large bowl or a large soup tureen combine the cucumbers, raisins, walnuts, yogurt, water, and dill. Stir together until well mixed them salt and pepper to taste. Refrigerate at least 1 hour or until ready to serve.
Ash-e-Mast (Hot Yogurt Soup)
1/2 lb. ground meat
3 large onions
1/2 cup yellow split peas, washed and soaked 1 hour
1 1/2 cup rice, washed
3 cups plain yogurt
1/2 cup liquid shortening
1 lb. spinach, parsley, green onion tops, finely chopped
2 teaspoons dried coriander (cilantro)
2 teaspoons garlic puree
1 1/2 teaspoons tumeric
1 tablespoon dried mint
salt, black pepper
In a large pot bring 5 cups of water to a boil. Add the vegetables, 1 finely chopped onion, the ground meat, the yellow split peas, 1 teaspoon tumeric, coriander and salt and pepper to taste. Cover and simmer over a medium low fire for about a half hour.
While the ash is cooking, fry the garlic in 3 tablespoons shortening. As soon as it starts to take color add the mint and fry 5 minutes longer. Set aside.
In another frying pan put 2 chopped onions and sprinkle them with 1/2 teaspoon salt. Fry them over a medium fire stirring frequently. As soon as the onion juices fry out and the onions begin to stick to the bottom of the pan, add the rest of the shortening and 1/2 teaspoon tumeric. Fry until golden-brown and transparent. Set aside.
After the ash has cooked a 1/2 hour, add the rice, fried onions and fried garlic and cook for another half hour. Stir occasionally to prevent sticking. The ash should be thick by now. Add the yogurt and let it heat thoroughly but do not boil. Adjust seasoning and serve with crusty French bread or Iranian bread.
3 large onions
1/2 cup yellow split peas, washed and soaked 1 hour
1 1/2 cup rice, washed
3 cups plain yogurt
1/2 cup liquid shortening
1 lb. spinach, parsley, green onion tops, finely chopped
2 teaspoons dried coriander (cilantro)
2 teaspoons garlic puree
1 1/2 teaspoons tumeric
1 tablespoon dried mint
salt, black pepper
In a large pot bring 5 cups of water to a boil. Add the vegetables, 1 finely chopped onion, the ground meat, the yellow split peas, 1 teaspoon tumeric, coriander and salt and pepper to taste. Cover and simmer over a medium low fire for about a half hour.
While the ash is cooking, fry the garlic in 3 tablespoons shortening. As soon as it starts to take color add the mint and fry 5 minutes longer. Set aside.
In another frying pan put 2 chopped onions and sprinkle them with 1/2 teaspoon salt. Fry them over a medium fire stirring frequently. As soon as the onion juices fry out and the onions begin to stick to the bottom of the pan, add the rest of the shortening and 1/2 teaspoon tumeric. Fry until golden-brown and transparent. Set aside.
After the ash has cooked a 1/2 hour, add the rice, fried onions and fried garlic and cook for another half hour. Stir occasionally to prevent sticking. The ash should be thick by now. Add the yogurt and let it heat thoroughly but do not boil. Adjust seasoning and serve with crusty French bread or Iranian bread.
Ash-e-Sac
1 lb. ground meat
1 medium onion, grated
1/4 cup yellow split peas, washed
1 lb. spinach, coarsely chopped
5 eggs
1 1/2 cups sour grape juice (verjuice)
rice flour
2 large onions, finely chopped
2 teaspoons garlic puree (optional)
1 tablespoon dried mint
shortening
salt, black pepper
1 teaspoon baking soda
In a large pot add the chopped onions and tumeric and fry well. Add 4 cups water and bring to a boil. Add yellow split peas and spinach and cook 15 minutes.
Fry the garlic until it is just becoming pale yellow them add the mint and fry 5 minutes longer.
Combine the ground meat, grated onion, 2 eggs, baking soda and salt and pepper to taste. Form into tiny meatballs (the size of a marble) and drop them into the ash. Also add the garlic to the ashe. Cook until the yellow split peas are tender. Mix the rice four and verjuice together and add to the ash. Stir well. Add water if the ash is too thick. Cook for 15 - 20 minutes. Beat the remaining eggs until frothy. Slowly pour the eggs into the boiling ash while stirring very slowly. Adjust seasonings and serve.
1 medium onion, grated
1/4 cup yellow split peas, washed
1 lb. spinach, coarsely chopped
5 eggs
1 1/2 cups sour grape juice (verjuice)
rice flour
2 large onions, finely chopped
2 teaspoons garlic puree (optional)
1 tablespoon dried mint
shortening
salt, black pepper
1 teaspoon baking soda
In a large pot add the chopped onions and tumeric and fry well. Add 4 cups water and bring to a boil. Add yellow split peas and spinach and cook 15 minutes.
Fry the garlic until it is just becoming pale yellow them add the mint and fry 5 minutes longer.
Combine the ground meat, grated onion, 2 eggs, baking soda and salt and pepper to taste. Form into tiny meatballs (the size of a marble) and drop them into the ash. Also add the garlic to the ashe. Cook until the yellow split peas are tender. Mix the rice four and verjuice together and add to the ash. Stir well. Add water if the ash is too thick. Cook for 15 - 20 minutes. Beat the remaining eggs until frothy. Slowly pour the eggs into the boiling ash while stirring very slowly. Adjust seasonings and serve.
Soup-e-Jou (Barley Soup)
1 whole chicken breast
1 small onion, peeled and quartered
2 medium carrots, peeled and cut into 2" pieces
1 cup barley
1/4 cup butter
2 heaping tablespoons flour
1 cup milk
Salt & Red pepper
Clean the chicken breast and cut it through the breast bone into 2 pieces. Put the chicken, onion and carrot in a 2 quart pot and cover with water. Add salt and red pepper to taste. Bring to a boil, then lower the fire to medium, cover the pot and let simmer about 45 minutes until the chicken is tender.
While the chicken is boiling, wash and drain the barley. Put it in a separate pot and cover it with about an inch of water. Bring it to a boil then lower the fire just enough for the barley to simmer. Cook until the barley is very tender and most of the water has been absorbed. Cover, turn off the fire and set aside until the chicken is ready.
When the chicken is tender, remove the chicken and vegetables from the broth. There should be about 4 cups of broth. Keep the broth on a medium fire. Add the barley and any remaining water to the broth. Dice the cooked onion and carrots and add to the broth. (Save the chicken breast for Zereshk Pollo or Salad Olivier.)
Melt the butter, add the flour and stir well until all is well mixed and liquid. If the mixture is too dry, add more butter. Immediately add the milk and stir constantly. The mixture should begin to thicken quickly. As soon as it begins to bubble remove from the fire and add to the chicken broth. Cover and let simmer about 1/2 hour. Serve with lemon wedges.
Serves 3 - 4
1 small onion, peeled and quartered
2 medium carrots, peeled and cut into 2" pieces
1 cup barley
1/4 cup butter
2 heaping tablespoons flour
1 cup milk
Salt & Red pepper
Clean the chicken breast and cut it through the breast bone into 2 pieces. Put the chicken, onion and carrot in a 2 quart pot and cover with water. Add salt and red pepper to taste. Bring to a boil, then lower the fire to medium, cover the pot and let simmer about 45 minutes until the chicken is tender.
While the chicken is boiling, wash and drain the barley. Put it in a separate pot and cover it with about an inch of water. Bring it to a boil then lower the fire just enough for the barley to simmer. Cook until the barley is very tender and most of the water has been absorbed. Cover, turn off the fire and set aside until the chicken is ready.
When the chicken is tender, remove the chicken and vegetables from the broth. There should be about 4 cups of broth. Keep the broth on a medium fire. Add the barley and any remaining water to the broth. Dice the cooked onion and carrots and add to the broth. (Save the chicken breast for Zereshk Pollo or Salad Olivier.)
Melt the butter, add the flour and stir well until all is well mixed and liquid. If the mixture is too dry, add more butter. Immediately add the milk and stir constantly. The mixture should begin to thicken quickly. As soon as it begins to bubble remove from the fire and add to the chicken broth. Cover and let simmer about 1/2 hour. Serve with lemon wedges.
Serves 3 - 4
French Onion Soup
2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
1/2009 - Ina Garten
Mulligatawny Soup
1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 1/2 cups cooked chicken meat
3 tablespoon tamarind concentrate
2-3 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro
Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice and coconut milk; stir until heated through. Garnish with fresh cilantro leaves before serving.
2/2009
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 1/2 cups cooked chicken meat
3 tablespoon tamarind concentrate
2-3 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro
Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice and coconut milk; stir until heated through. Garnish with fresh cilantro leaves before serving.
2/2009
Homemade Chicken Stock
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts
12/2008 - Ina Garten
Lentil Sausage Soup
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, see recipe here, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
12/2008 - Ina Garten
Roasted Tomato Basil Soup
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
11/2008 - Ina Garten
Barley Vegetable Soup
1 Package Ox Tails
1/2 lbs. Stew Meat
2 Tablespoons of Oregano
2 Tablespoons of Basil
4 cups of water
6 Garlic Cloves - Smashed
1 Cup Pearl Onions
1 Cup Chopped Celery
1 Cup Chopped Carrots
2 Cans of Rotel
2 Quarts Beef Broth
2 Can of Tomato Sauce
2 Yellow Onions Chopped
2 Cups of Barley
1 -2 Potatoes Cubed
Worcestershire Sauce (3-5 tablespoons)
Pickapepper Sauce (2-3 tablespoons)
Salt & Pepper (season to taste)
In a large stock pot combine ox-tails, stew meat, oregano, basil, garlic, chopped yellow onions and 4 cups of water. Cook over a medium fire until meat is tender. Cover with beef broth and add 2 cans of Rotel, chopped carrots, chopped celery, pearl onions, barley, Pickapepper sauce, Worcestershire sauce, salt and pepper to taste - continue cooking on a medum fire unil meat is tender and falling apart.
12/2008 - Francine Perlman
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