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soup [2016/11/15 04:22] Leslie Cambias [Vegetable Soup] |
soup [2020/04/11 19:24] (current) Jim |
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| - | Add 1 can of water or stock, the sausage, one small cabbage – coarsely shredded, the garlic and a carrot shredded on a coarse grater. | + | Add 1 can of water or stock, the sausage, one small cabbage – cut into pieces to fit a soup spoon, the garlic and a carrot shredded on a coarse grater. |
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| - | Put the bones in a baking pan (or pans) and roast in a 375° oven for about 2 hours,turning a few times, until well browned. | + | Put all the bones in a baking pan (or pans) and roast in a 375° oven for about 2 hours,turning a few times, until well browned. There will be considerable fat in the pan - if you do not use it here, strain and save for frying. |
| + | Place them into a large boiler pot with water to cover and turn the fire to high. When it reaches a boil, a grey scum should form. Turn the fire down and skim off the scum. Simmer for 1 hour, skimming off any fat or scum that rises to the surface. The simmer should just move the liquid, and not bubble up. Add water if it reduces below the tops of the bones. | ||
| - | Place them into a large boiler pot with water to cover and turn the fire to high. When it reaches a boil, a grey scum should form. Turn the fire down and skim off the scum. Simmer for 1 hour, skimming off any fat or scum that rises to the surface. The simmer should | ||
| - | just move the liquid, and not bubble up. Add water if it reduces below the tops of the bones. | ||
| - | + | Add the vegetables and continue to simmer for at least 4 hours, never allowing it to come to a rolling boil. Strain through a very fine sieve or cheesecloth in a colander. Use a large ladle, it will help keep the broth clear. | |
| - | Add the vegetables and continue to simmer for at least 4 hours, do not allow it to boil. Strain through a very fine sieve or cheesecloth in a colander. Use a large ladle, it will help keep the broth clear. | + | |
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| - | + | Try mixing the beef fat with olive oil and making French fries with it. | |
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| ====Chicken Stock==== | ====Chicken Stock==== | ||
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| - | Strain through a fine sieve. Pick out and reserve the meat and discard the bones and vegetables. Cut the meat into ½ inch cubes. If necessary, add chicken or beef stock to make 3 quarts. This is the stock to use in making the consomme for Lady Curzon soup.) | + | Strain through a fine sieve. Pick out and reserve the meat and discard the bones and vegetables. Cut the meat into ½ inch cubes. If necessary, add chicken or beef stock to make 3 quarts. (This is the stock to use in making the consomme for Lady Curzon soup. Boil it down by about half.) |
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| Beat the eggs with the semolina, cheese, nutmeg and a pinch of salt and pepper. Add some cool stock to dilute it. Bring the remaining stock to boiling, turn down the fire to a lively simmer, pour the semolina mixture into the stock and stir with a whisk. The egg mixture should cling to the grains of the semolina and cook onto them, then float in the soup. Lower the heat and simmer for about 10 minutes, stirring. Taste for salt. Serve hot, over a fried crouton of French type bread (optional). | Beat the eggs with the semolina, cheese, nutmeg and a pinch of salt and pepper. Add some cool stock to dilute it. Bring the remaining stock to boiling, turn down the fire to a lively simmer, pour the semolina mixture into the stock and stir with a whisk. The egg mixture should cling to the grains of the semolina and cook onto them, then float in the soup. Lower the heat and simmer for about 10 minutes, stirring. Taste for salt. Serve hot, over a fried crouton of French type bread (optional). | ||
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| + | ====Gazpacho by Jim Cambias==== | ||
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| + | //This is M.F.K. Fisher's "gaspacho" recipe, modified to make use of 20th century technology. It makes about 1 quart of soup. Gazpacho can be a meal in itself when accompanied by bread, or serve as a first course. A summer dinner on the porch with gazpacho, grilled chicken, and some cheap //vinho verde// is a good approximation of Heaven. The addition of chopped pickle was my mother's idea.// | ||
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| + | //Ingredients:// | ||
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| + | *1 small glass olive oil | ||
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| + | *Juice of 1 lemon | ||
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| + | *1 large garlic clove | ||
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| + | *1 generous mixed handful of chives, chervil, parsley, basil, marjoram — any or all, but fresh. I always include mint and dill. Cilantro may be a little too assertive. | ||
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| + | *Salt and pepper | ||
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| + | *Dash of Tabasco or a squirt of Sriracha (I prefer Tabasco with this, but it's not important) | ||
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| + | *1 cucumber, peeled, cut in quarters lengthwise, with the seeds removed | ||
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| + | *1 mild onion, cut lengthwise in quarters | ||
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| + | *1 red or green bell pepper | ||
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| + | *Half a cup of breadcrumbs | ||
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| + | *2 large peeled and seeded tomatoes, cut in quarters | ||
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| + | *Optional: 1 sweet or dill pickle | ||
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| + | //Instructions:// | ||
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| + | Put it all in the blender and puree. More specifically: | ||
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| + | Put the oil, lemon juice, garlic, herbs, hot sauce, salt and pepper in the blender and blend about 5 seconds. Add the cucumber, onion, breadcrumbs, and peppers and blend some more. Then the tomatoes and pickle, blend again. Chill in the refrigerator about 1/2 hour. | ||
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