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Delicious Soups
2 quarts chicken stock
1 white potato quartered
4 eggs, beaten
1 cup Parmesan cheese, grated
1 teaspoon black pepper
1 teaspoon thyme
1. In a soup kettle, bring to a boil the chicken stock and
potatoes. Simmer for 15 minutes.
2. In a mixing bowl, whisk the eggs, cheese, salt and black
pepper. Blend well and make sure the cheese dissolves.
3. Discard the potato quarters. Remove the soup from the stove
and stir in the egg-cheese mixture with a whisk.
4. Return the soup to a very low flame and continue to whisk
until the soup is the consistency of cream. Garnish with thyme.
Serves 6.
1/4 cup olive oil
4 garlic cloves, finely minced
3 cups French bread, coarsely chopped
2 quarts beef stock
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 egg yolks, beaten
1 teaspoon cilantro, finely chopped
1. In a soup kettle, place the olive oil and sauté the garlic until
lightly yellow. Add the bread and brown lightly.
2. Add beef stock, paprika, salt, black pepper and bring to a
boil. Simmer for 30 minutes.
3. Whisk soup until the bread
crumbs are smooth. Add the beaten egg yolks a little at a time. Whisk
well and let the soup simmer.
4. Adjust the seasonings. Garnish with cilantro. Serves 6.
1 pound tripe
1 pound soup bones
2 quarts water
1 bay leaf
1 teaspoon whole allspice
2 garlic cloves
2 whole cloves
1/2 pound dry chick peas
1 smoked ham hock
1 cup onions, finely chopped
1/2 teaspoon thyme
1 white potato, diced
1 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon parsley, finely chopped
1. In a soup kettle, place the tripe, soup bones and water. Bring to a
boil.
2. Reduce the heat and simmer until tripe is tender, about 1
hour.
3. cool the broth. Remove and chop the tripe. Discard the soup
bones.
4. Tie the bay leaf, allspice, garlic and cloves in a small
cheesecloth spice bag and add to the kettle. Return the soup to
the heat.
5. Stir in the chick peas, ham hock, onions and thyme. Simmer for
1 1/2 hours until peas are tender.
6. Remove and discard the cheesecloth spice bag.
7. Add the potatoes to the kettle. Sprinkle with marjoram, salt,
black pepper and red pepper flakes. Simmer for 15 minutes until
potatoes are tender. Garnish with chopped parsley. Serves 6.
3 cups raw peanuts
1 quart water
1 quart chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cut cream
1/2 stick butter
1 tablespoon parsley, finely chopped
1. Leave the peanuts in the skin and boil in the water until
tender, about 15 minutes. Remove from the heat and remove the
outer skins. Discard the water. Mash or grind peanuts until very fine.
Set aside.
2. In a sauce pan bring the chicken stock, salt, black pepper,
cayenne and paprika to a boil. Add the mashed peanuts. Simmer
for 15 minutes.
3. Whisk in the cream, butter and parsley. Serves 6.
2 pounds pumpkin
2 quarts chicken stock
1 garlic clove, finely minced
1/4 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream
1 teaspoon dill, finely minced
1. Wash the pumpkin and leave the skin on. Remove the seeds and cut
into 1 inch squares.
2. In a soup kettle, place the pumpkin, chicken stock, garlic,
oregano, salt and pepper. Cover and boil for 20 minutes until the
pumpkin is tender.
3. Remove from the heat. Work the vegetable mixture through a
sieve or blend mixture in a blender. Whisk in the sour cream
until smooth. Serve garnished with minced dill. Serves 8.
This page, and all contents, are Copyright (C) 1995, 1996 by Greenhill Publishing Company, Somerset New Jersey
Leon Graves cookbook01@aol.com