info: BEAT SOUP
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SoupTale: FRENCH SOUP
Chapter II from Colette's Best Recipes: A Book of French Cookery.
§ § § § 'For all the other clear soups, ' says Colette, 'let folks just take notice, when they go out to dinner, of what they are eating, and they will get no end of ideas
Clear soup is always clear soup: and, when you find that it has been improved by the addition of this little thing, or that little thing, --well, all you have to do is to notice just what it may be, and put it in your own pot next time
What could be easier?' Soup in France (from Colette's Best Recipes: A Book of French Cookery , Boston: Little, Brown Co., 1923) A Marie Jacques published this book after her experiences one summer with pragmatic and gifted family cook Colette
Chapter II Colette Makes Soup So, you see, Colette's career began with the soup
Many things do, in France, --the two chief meals of every day, for instance, in every family; and some things end with it also, as, in many working-class homes, there is nothing else for dinner and supper except just the soup, and a big hunk of bread to dip in it
For there is not more valuable article of food than well-made soup
A soup square, melted down in a little hot water or a highly seasoned mess out of a tin have no food value at all, or next to none
SoupTale: LADY CURZON SOUP
Calls for heavy cream, eggs, and curry powder.
True story: when a Steward of Balliol College, Oxford, suggested that a lunch for Queen Mary begin with Brown Windsor Soup, Lord Curzon returned the draft menu with the note: 'Gentlemen do not take soup at luncheon.' --Simon Heffer, Daily Mail § § § § Lady Curzon saves British civilization (or, No Teetotallers, please, we're British) The story goes that British statesman George Nathaniel Curzon, then Viceroy of India, ordered a great dinner to be prepared in honor of a guest who happened not to be able to drink alcohol
In the end, Lady Curzon resolved her dilemma by ordering the chef to put sherry in the turtle soup, an elegant first course made of
Thus, for so long as this turtle soup is served anywhere in the world (and while it is no longer legal in the United States, it remains a standard on German menus), Lady Curzon's Soup will regally set the tone for elegant courses to follow
For the record, here's the recipe: 2 1/3 cup 1/2 teaspoon (or more) 4 cups canned turtle soup, with meat 1/4 cup Garnish: 6 Tablespoons, lightly whipped In a bowl, whip together the egg yolks, cream, and curry powder
RecipeSource: Chicken Soup Avgolemono
Made with eggs, broth, and lemon.
: : : Chicken Soup Avgolemono Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: * Exported from MasterCook * CHICKEN SOUP AVGOLEMONO Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 64 oz Chicken broth -(You can get away -with instant broth, -but make sure it is -of good quality
Now serve and, I hope, enjoy! NOTES: * Greek style egg & lemon chicken soup -- Avgolemono in greek means egg and lemon and is the most popular technique for preparing soup in Greece
So much so, that unless stated otherwise, when one talks of soup, one means avgolemono soup
What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken
However, if you're in a hurry, you can pour a small glass of cold water into the broth (which will obviously make the soup more diluted)
If you prepare the eggs this way, the soup will be a little less smooth
* The soup can be kept in the refrigerator for a day or two
RecipeSource: Mageritsa (easter Lamb Soup)
Greek dish uses organs, eggs, and seasonings. Eight servings, from Recipe Source.
: : : : Mageritsa (easter Lamb Soup) Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: ---------- Recipe via Meal-Master (tm) v8.02 Title: MAGERITSA (EASTER LAMB SOUP) Categories: Greek, Soups/stews, Lamb Yield: 8 servings Karen Mintzias Intestines, heart, lungs, & liver of 1 lamb
Cut into small pieces and put in a large soup pot with the lamb's feet
Put in a large soup pot with the lamb's head, if using, and cove with cold water
Remove the intestines, drain them, and cut into 1/4 inch pieces with the scissors and set aside to add to the soup later
(Use the remaining portion of the head for another dish.) Bring the soup stock to a boil and add the scallions, parsley, dill, and celery leaves
Cut the heart, lungs, and liver into small bite-sized cubes, and add them to the soup, and simmer for 15 minutes
Half an hour before serving, bring the soup to a boil, then remove from the heat and prepare the avgolemono: Beat the eggs for 2 minutes
Then 1 to 2 cups of the hot soup by droplets, beating steadily, until all has been added
Benefits
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Duck Soup (Czarnina) - All Recipes - Soup Polish recipe served at Easter time with home made noodles.
It's Free Duck Soup (Czarnina) Submitted by: Barb Van Arkel "This is an old Polish recipe that was used at Easter time
Add 1/2 cup hot soup stock to blood mixture, blending thoroughly
Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil
» Customize This Recipe: Duck Soup (Czarnina) Change to servingsConvert to: U.S
Find recipes that go with: 'Duck Soup (Czarnina)' Dish Type Keyword (optional) Favorite Food Lists: a list by: zigmondo a list by: a list by: big surprise (6) Print | Email | Shopping List | Recipe Box | More Recipes Like This Save, Organize and Share Your Recipes FREE online Recipe Box Store any recipe including those from your cookbooks & magazines Rate & review recipes Already a member? ADVERTISEMENT Nutrition Info Servings Per Recipe: 12 Amount Per Serving Calories: 713 Total Fat: 45.8g ** Cholesterol: 157mg Sodium: 602mg Total Carbs: 33g Dietary Fiber: 3.5g Protein: 43g ** Nutrient information is not available for all ingredients
Chinese Hot and Sour Soup
With pork or chicken, shiitake mushrooms, dried black fungus, tofu, and canned
water chestnuts.
Campbell Soup Recipes: Anna's Recipe Kitchen
Easy and simple to prepare recipes using Campbell soups. Includes meat, vegetable
and desserts recipes collected over the years.
Annie's Quick and Easy Recipes Search for Recipes on Annie's Easy Recipes Web www.annieskitchen.com Site Index Ann's Easy and simple to prepare recipes using Campbell Soup
These recipes have been collected from friends, cooking class, boxes, and magazines HOT CHEESE DIP 2 cans Campbell's Cheddar soup 2 lb
bag pre-made stuffed mushrooms can be purchased at Sam's Warehouse) 1 can Campbell's cheddar cheese soup Place the stuffed mushrooms into a glass dish and microwave on high for about 3 to 5 minutes (depending on the microwave power)
Heat the cheese soup in a second microwave safe bowl after the mushrooms are cooked and cooling
block Velveeta cheese Thick `n chunky salsa (mild, med., hot - your choice) 2 cans Campbell's Cheddar cheese soup Melt Velveeta in large saucepan
Add soup; stir well
ZESTY MEATBALLS 1 can Campbell's zesty tomato soup or sauce 1 1/2 lb
brown sugar 1 clove garlic, minced In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger
In skillet, stir remaining soup, water, soy sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger
meatball soup with parsley bread squares recipe | free online soup ...
Made with chicken, beef short ribs, vegetables, parmesan cheese, and bouillon cubes.
Meatball Soup with Parsley Bread Squares Recipe 'Your Source for Free Online Soup Recipes!' [ ] [ ] [ ] [ ] Parsley Bread Squares 2 eggs 1/4 C
Meatball Soup with Parsley Bread Squares 8 C
Stir this mixture into the soup, use a fork
BEAT SOUP ?
ELEANOR'S (CZECH) KITCHEN
About a dozen Czech and Slovak recipes, such as Polevka and Milosti.
* Their Sunday dinner starts with a soup with liver dumplings, main meal is dumplings, sauerkraut and rousted porkchops, or geese
S JATROVYMI KNEDLICKY (Soup with liver dumplings) POLEVKA (Tripe soup) , KNEDLIK A ZELI (Roasted pork, dumpling and cabbage.) (Sour cream pickeled) PECENY S KYSELOU OMACKOU (Carp with Sour-Cream Sauce) NA KYSELO (Steak with Sour-Cream Gravy) KYTA S VINNOU OMACKOU (Leg of veal w/Wine Sauce) S KRENEM (Pork w/Horseradish) S VEJCI (Mushrooms with Eggs) CESKE (Bohemian dumplings) SVESTKOVE (Plum Dumplings) BOZI (Celestial Crusts) MAKOVY (Poppy-Seed Layer Torte) (vanilkove rohlicky)
Return to the czech page POLEVKA S JATROVYMI KNEDLICKY (Soup with liver dumplings) 1/2 pound beef liver, ground 2 eggs 1 cup of dry bread crumbs 2 tablespoons of flour (all-purpose) 2 tablespoons of butter or beef marrow 1 clove (small) of garlic, mashed 1/2 teaspoon grated lemon rind (li> 1/4 teaspoon pepper 1/2 teaspoon salt Dash of marjoram - grounded Dash of mace 2 quarts consomme Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace
DRSTKOVA POLEVKA (Tripe soup) It could be served as a soup - it could be also served as a meal
Hearty Tomato Soup
Easy recipe, serves four.
Hearty Tomato Soup Recipe by: Bobbie Jo - Kentucky Servings: 4 1 medium onion, finely chopped (about 1/2 cup) 2 tablespoons butter or margarine 1 package (3 ounces) cream cheese, softened 2 cans (10 1/4 ounces each) condensed tomato soup 1 soup can milk 1/2 teaspoon paprika 1/2 teaspoon sweet basil leaves 1/8 teaspoon garlic powder In medium saucepan, Cook and stir onion in butter until onion is tender
Gradually stir in soup and milk; beat with rotary beater until smooth
SKA!
Audio samples and information on many leading ska bands Christian and Secular.
Avgolemono Soup (Greek Egg-Lemon Soup) Recipe | Recipezaar
Scale this recipe to any servings you need, features a cup of fresh lemon juice
for an interesting twist, at Recipezaar.
Search: 180, 000 recipes • 55, 000 photos • 11, 000 cookbooks Avgolemono Soup (Greek Egg-Lemon Soup) Recipe #7602 A classic and flavorful soup, originating in Greece
Bring the stock to boil in a 4 quart soup pot and add the rice
Remove the soup from heat, add milk and egg mixture, stirring carefully
(An adopted recipe.) ADVERTISEMENT Question about this recipe? or by by by by by What to serve with this recipe? Find: Course > Preparation > > Find a typo or error? 'Avgolemono Soup (Greek Egg-Lemon Soup)' Recipe #7602 posted Mar 13, 2000 Rate this Recipe: Comments: (optional) Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions
Jan 15, 2006 2 found this helpful This is the absolute best recipe for this soup I've ever made
I like the lemon at 1/2 cup because I'm a lemon fan, but everything about this soup is perfect
I love the consistency of this soup with the milk and cornstarch
Next time I will add some carrots, dill, and celery like my local restraunt does! Was this helpful? Aug 5, 2002 4 found this helpful I was pleased to see the other comments on this soup
The Beat Divas
A trio of female jazz vocalists. Site includes biographies, performance dates,
reviews, and audio clips.
Dishin' with the Divas A cooking class with fabulous food songs! Central Market Cooking School 4001 North Lamar Here's our menu: Dishin' with the Divas Eye-Popping Summer Suppers Texas Bruschetta Chillin' Cantaloupe & Honeydew Soup Tri-Color "Veggie" Pate with Herbed Mayonnaise Grilled, Peppered Pork Tenderloin with Smoky Sour Cream Sauce Peach & White Chocolate Cake Chocolate Strawberry Shortcake Cost: $50 Information or Reservations 458-3068 We're enjoying our summer vacation: writing and rehearsing new songs
One is called “Sweet Treat, ” which is every woman’s fantasy about her lover also being her pastry chef (oh yeah!), and the nostalgic “In My Mother’s House.” “Here’s what the Divas plan to cook up: • Texas bruschetta • Chillin’ cantaloupe and honeydew soup • Tri-colored “veggie” pate with herbed mayonnaise • Grilled and peppered pork tenderloin with smoky sour cream sauce • Peach and white chocolate cake • Chocolate strawberry shortcake “Dish with the Divas Saturday, June 10, 6:30 to 9 p.m
Sunday Supper Stone Soup
Combines onion, garlic, fennel, carrots, brandy, and wine.
Stone Soup (Bisque of Crab, Crayfish or Lobster Shells) Serves 2 - 3 I call this "Stone Soup" because it's made with whatever shells you collect after a crab, crayfish or lobster feast
The only tricky part about this soup is having on hand a very, very fine sieve (in French this is called a "chinois")
Don't attempt this soup if you don't have this kind of fine sieve
After a crab, crayfish or lobster feast, I collect all the empty shells and freeze them in a large plastic bag until I am ready to make Stone Soup
I would not recommend keeping them frozen for more than 10 days before you make this soup
The final consistency of the soup will be surprisingly thick, even though no thickening agent is used
To make the soup: (This recipe assumes you are using shells from 2 whole medium-size crab or the equivalent amount of crayfish or lobster shells.) Remove the shells from the freezer and let them defrost for about 30 minutes
Your soup will have an unpleasant, gritty texture of ground up shells!) Discard the pulp
Reheat the sieved soup and reduce it to your desired consistency over a moderate flame
Courgette Soup (4) / Sue's Recipe Server
Italian soup served with a french loaf.
Courgette Soup (4) Category: Soups Country: Italy Ingredients..
When the courgettes are soft break the eggs into a bowl and add the herbs and parmesan.Beat together well then pour into the soup.Stir carefully until the eggs are just cooked then remove from the heat
Place the toasted bread in the bottom of a tureen and pour the soup over it
You can select a new or another or choose to jump direct to the (Courgette Soup ) or (Cornish Crab Soup ) recipe page
RecipeSource: Soupa Avgolemono ( Greek Egg-lemon Soup)
Six serving dish from Recipe Source.
: : : : Soupa Avgolemono ( Greek Egg-lemon Soup) Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SOUPA AVGOLEMONO ( GREEK EGG-LEMON SOUP) Categories: Soups, Foreign Yield: 6 servings 2 qt Chicken broth; strained 1/2 c Raw long grain white rice 2 Whole eggs or egg yolks 2 Lemons; (juice only) -Salt Bring the broth to a full boil in a soup kettle
Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon
(If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice)
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