megimoo
11-21-2008, 12:35 PM
SOUPS,SOUPS GLORIOUS SOUPS !
Dutch Split Pea Soup (Erwtensoep)
9 cups water
1 pound dried green split peas (about 2 1/4 cups)
2 pounds smoked pork hocks
6 leeks
4 stalks celery (with leaves), sliced
2 cloves garlic, chopped
1 1/2 teaspoons crushed dried savory leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked smoked sliced sausage
(kielbasa, knockwurst or frankfurters)
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes. Remove sausage and slice. Serve sausage with pumpernickel bread and prepared mustard if desired or return to soup.
Yields 8 servings.
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PORTUGUESE KALE SOUP - 2
INGREDIENTS:
1 qt. chicken broth
1 qt. water
1/2 lb. red kidney beans
1 lb. linguica
1/2 lb. chourico
1 lb. stew beef
1 1/2 lb. kale
1 small green leaf cabbage
4 medium potatoes
In a 10-quart pan, add chicken broth, water and kidney
beans. Bring to a rapid boil. Boil until beans shrivel.
Lower temperature to simmer for 30 minutes. Slice or chop
(as you prefer) linguica and chourico and add to pan. When
brothbegins to color from linguica and chourico, add stew beef.
Add more water if needed to cover all ingredients. Raise
temperature to continuous low boil. Chop kale (stems and all) and
add
to pan. Likewise with the cabbage. Peel and dice potatoes;
add to pan. When potatoes are done, soup is ready.
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Portuguese Caldo Verde Ingredients
1 lb Kale or collard greens 1/2 lb Linguica; sliced
1/3 lb Dry navy beans 1/2 lb Potatoes; peeled and grated
1/2 c Olive oil Freshly-ground black pepper;
3 md Onions; sliced thin Salt; to taste
3 qt Chicken stock; fresh or
Instructions for Portuguese Caldo Verde
Place navy beans (or other small white beans) and water in
a bowl and soak overnight. Pour beans into a colander and
drain well. Remove the large ribs of the kale and slice the
vege table into very thin strips, as thin as possible. Place in
a bowl of cold water for 1 hour. Drain well. In a 8-quart
soup pot saute the onions in the olive oil. Add the kale,
chicken stock and remaining ingredients, including the
drained beans. Simmer for 1-1/2 hours, covered. Salt and
pepper to taste before serving.
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GRÜNE ERBSENSUPPE MIT GRUMBEERENWORSCHTE
(Green Pea Soup with Potato Sausage)
2.2 lbs green peas (frozen or fresh)
1/2 lb potatoes
1/2 bunch parsley
1/2 bunch chervil
2 carrots
1-2 stalks leek
1-2 stalks celery
1 parsley root (if available)
2 tablespoons butter
1 glass white wine
1 1/2 quart broth (your choice of beef, chicken or vegetable
broth)
salt, pepper, marjoram
dash sugar
4 potato sausages
Wash the peas and drain them. Peel and dice the potatoes.
Chop the parsley and chervil (including the stalks of the
herbs). Clean, wash and dice the carrots, leek (cut into rings),
celery and parsley root.
In a soup pot, heat the butter. Add the carrots, leek, celery,
parsley root and potatoes, and cook for several minutes.
Add the peas, the wine and broth. Let simmer for 30
minutes.
Season with herbs and salt, pepper and marjoram to taste.
Using a blender, puree the soup. (Return to the pot, if you
haven't used a hand blender). Bring to a short boil and heat
the potato sausages in the soup.
Serve with dark German bread and white wine.
......................................
Title: Erbsensuppe No.4 (Pea Soup with Pigs Ears)
Categories: German, Soups, Pork, Vegetable
500 g Dried yellow peas
2 l Water
500 g Pigs ears
- or other meat
- from the pig
1 lg Onion
2 Leeks
Salt
Pepper
Chervil
- or parsley
Soak the peas over night in 2 l cold water.
Next morning: Boil the pigs ears together with the peas
in the soaking
water.
Cut the leeks into rings, rinse well. Peel and chop the
onion and cook
together with the leeks. Add to the soup, season with salt,
pepper and
finely chopped chervil (or parsley).
From: "Koch- und Backrezepte aus Groámutters Zeit"
..........................................
Frankfurter Bohnensuppe (bean Soup With Frankfurters)
1 lb Navy Beans; Dried
8 c Water
3 c Beef Broth
1 Carrot; Chopped
1 Celery Stalk; Chopped
4 Bacon; Strips, Cubed
2 Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 Frankfurters, Sliced *
2 T Parsley; Chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
+++ Soak beans overnight. In a 3-quart saucepan bring
beans, water
and beef froth to a boil. Cook for about 1 hour. Add carrot
and
celery and continue cooking for 30 minutes. In a separate
frypan
cook the bacon until transparent. Add the onions; cook
until golden.
Set aside. Mash soup through a sieve or food mill. Return
to pan and
add the bacon onion mixture, salt and pepper. Add
frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.
................................
Dutch Split Pea Soup (Erwtensoep)
9 cups water
1 pound dried green split peas (about 2 1/4 cups)
2 pounds smoked pork hocks
6 leeks
4 stalks celery (with leaves), sliced
2 cloves garlic, chopped
1 1/2 teaspoons crushed dried savory leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked smoked sliced sausage
(kielbasa, knockwurst or frankfurters)
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes. Remove sausage and slice. Serve sausage with pumpernickel bread and prepared mustard if desired or return to soup.
Yields 8 servings.
............................................
PORTUGUESE KALE SOUP - 2
INGREDIENTS:
1 qt. chicken broth
1 qt. water
1/2 lb. red kidney beans
1 lb. linguica
1/2 lb. chourico
1 lb. stew beef
1 1/2 lb. kale
1 small green leaf cabbage
4 medium potatoes
In a 10-quart pan, add chicken broth, water and kidney
beans. Bring to a rapid boil. Boil until beans shrivel.
Lower temperature to simmer for 30 minutes. Slice or chop
(as you prefer) linguica and chourico and add to pan. When
brothbegins to color from linguica and chourico, add stew beef.
Add more water if needed to cover all ingredients. Raise
temperature to continuous low boil. Chop kale (stems and all) and
add
to pan. Likewise with the cabbage. Peel and dice potatoes;
add to pan. When potatoes are done, soup is ready.
...............................
Portuguese Caldo Verde Ingredients
1 lb Kale or collard greens 1/2 lb Linguica; sliced
1/3 lb Dry navy beans 1/2 lb Potatoes; peeled and grated
1/2 c Olive oil Freshly-ground black pepper;
3 md Onions; sliced thin Salt; to taste
3 qt Chicken stock; fresh or
Instructions for Portuguese Caldo Verde
Place navy beans (or other small white beans) and water in
a bowl and soak overnight. Pour beans into a colander and
drain well. Remove the large ribs of the kale and slice the
vege table into very thin strips, as thin as possible. Place in
a bowl of cold water for 1 hour. Drain well. In a 8-quart
soup pot saute the onions in the olive oil. Add the kale,
chicken stock and remaining ingredients, including the
drained beans. Simmer for 1-1/2 hours, covered. Salt and
pepper to taste before serving.
..................................
GRÜNE ERBSENSUPPE MIT GRUMBEERENWORSCHTE
(Green Pea Soup with Potato Sausage)
2.2 lbs green peas (frozen or fresh)
1/2 lb potatoes
1/2 bunch parsley
1/2 bunch chervil
2 carrots
1-2 stalks leek
1-2 stalks celery
1 parsley root (if available)
2 tablespoons butter
1 glass white wine
1 1/2 quart broth (your choice of beef, chicken or vegetable
broth)
salt, pepper, marjoram
dash sugar
4 potato sausages
Wash the peas and drain them. Peel and dice the potatoes.
Chop the parsley and chervil (including the stalks of the
herbs). Clean, wash and dice the carrots, leek (cut into rings),
celery and parsley root.
In a soup pot, heat the butter. Add the carrots, leek, celery,
parsley root and potatoes, and cook for several minutes.
Add the peas, the wine and broth. Let simmer for 30
minutes.
Season with herbs and salt, pepper and marjoram to taste.
Using a blender, puree the soup. (Return to the pot, if you
haven't used a hand blender). Bring to a short boil and heat
the potato sausages in the soup.
Serve with dark German bread and white wine.
......................................
Title: Erbsensuppe No.4 (Pea Soup with Pigs Ears)
Categories: German, Soups, Pork, Vegetable
500 g Dried yellow peas
2 l Water
500 g Pigs ears
- or other meat
- from the pig
1 lg Onion
2 Leeks
Salt
Pepper
Chervil
- or parsley
Soak the peas over night in 2 l cold water.
Next morning: Boil the pigs ears together with the peas
in the soaking
water.
Cut the leeks into rings, rinse well. Peel and chop the
onion and cook
together with the leeks. Add to the soup, season with salt,
pepper and
finely chopped chervil (or parsley).
From: "Koch- und Backrezepte aus Groámutters Zeit"
..........................................
Frankfurter Bohnensuppe (bean Soup With Frankfurters)
1 lb Navy Beans; Dried
8 c Water
3 c Beef Broth
1 Carrot; Chopped
1 Celery Stalk; Chopped
4 Bacon; Strips, Cubed
2 Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 Frankfurters, Sliced *
2 T Parsley; Chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
+++ Soak beans overnight. In a 3-quart saucepan bring
beans, water
and beef froth to a boil. Cook for about 1 hour. Add carrot
and
celery and continue cooking for 30 minutes. In a separate
frypan
cook the bacon until transparent. Add the onions; cook
until golden.
Set aside. Mash soup through a sieve or food mill. Return
to pan and
add the bacon onion mixture, salt and pepper. Add
frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.
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