Category Archives: Soups

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“A first-rate soup is more creative than a second-rate painting.”-Abraham Maslow

Bogracs Gulyás

 Soup by Coralie Castle is a cookbook that I have had for over almost 40 years.Browsing through it, in the chapter titled “Other Ports of Call” was this recipe for Bograc Gulyás. A Hungarian soup. It has caraway seed, who puts caraway seed in soup? Apparently, the Magyars do and now, so do I. As usual, I changed the original recipe a little bit since I didn’t have some of the ingredients on hand. I had a large New York cut steak so I used it for the beef. You can substitute something more economical of course. The original recipe also called for bacon and bacon fat, but I used olive oil because I didn’t want to go to the store for just 4 strips of bacon. I didn’t miss the bacon at all. I added the dash of cayenne since I didn’t have any hot Hungarian paprika.It’s just as good or even better the next day! Bogracs Gulyás makes 6 ...

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Of dubious quality

Sometimes, I don’t feel like I do anything worth blogging about. Husband came in to say goodnight to me while I sat here in front of the computer. It wasn’t a blank screen, I was reading other people’s blogs. Not the blogs that I usually read, random blogs. I do that sometimes, it’s interesting to see what sorts of things people blog about. I am pretty nosy, I guess. Husband offered up all sorts of things that I could blog about, I had already considered those ideas, I hadn’t completely rejected them, but once he suggested them, I felt that I couldn’t write about them. My uncle gave me a paint by number painting once, it was a violin and sheet music, I turned it into a Cello with a bow tie playing itself. I guess I didn’t like being told how to be creative then and right now I am still a bit cranky. If only I hadn’t stated ...

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Caldo Tlalpeño

This recipe originally came from Authentic Mexican by Rick Bayless. I added more vegetables and changed it a little. 2 quarts chicken broth1 large chicken breast*1 teaspoon dried parsley1 tablespoon olive oil1 large onion, diced2 large carrots, peeled and sliced1 tablespoon minced garlic1 can garbanzo beans, drained and rinsed**1 teaspoon dried epazotesalt to taste1 to 2 tablespoon(s) chile chipolte en adobo diced and seeded***1 ripe avacado,peeled,pitted and diced1 lime or sour orange cut into wedges If using chicken breast, place chicken breast and broth in a 4 quart saucepan,bring to a simmer. Skim off any gray scum that rises to the top. Add the parsley and simmer for 15 minutes. Remove the breast, skin and de-bone it, shred the meat and set aside. Strain the broth and skim off any fat that rises. If you are using canned chicken, combine the broth with liquid from the chicken and parsley, reserving the meat, bring to a simmer. While the chicken simmers, ...

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Mexican Dal

I have several dal recipes that I use, this is one that I adapted. 8oz lentils1 large chile poblano, seeded, deveined and diced1 large onion diced3 tablespoons ghee (or vegetable oil, NOT olive oil!)1/2 teaspoon tumeric (cucurcema)1 teaspoon mustard seeds1 quart watersalt to taste Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, ...

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Non dairy Cream of vegetable soup

This is my basic recipe for a non-dairy “cream” soup. The cream refers to the fact that the vegetable is pureed. 1 quart broth (either chicken or vegetable)1 pound vegetable ( this can be pumpkin, broccoli, carrot, kohlrabi, whatever)Cook the vegetables in the broth. When they are tender, remove them from the broth and use either the blender or food processor to puree them. Add small amounts of liquid as needed, if you are making a lot of soup, process in smaller batches. Return the pureed vegetables to the pot and combine with the remaining broth. Add appropriate seasonings, such as salt and pepper and/or ginger and nutmeg for pumpkin or carrot soup. Simmer until the flavours are married.

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There’s a whole lot of splattering going on!

I reset the posting to 8 posts, which is more or less 8 days if I post daily. But the poll runs for 6 days, and I’ll go with the majority of votes. Also if you are interested, there is subscribe to this feed button at the bottom of the post column. La Maestra often has get togethers at her house. We went to one where she served pozole, I seem to remember that she served 3 kinds, but besides red and green what kinds are there? I can’t remember. Basically, pozole is hominy soup. I see hominy for pozole in cans and in the freezer section of the supermarket in addition to the dried hominy. So how complicated can soup be? My stove top is now green, my shirt is splattered with green and I have little burns on my arms. I seem to have misunderstood exactly how to do this, or I missed a step. How did this ...

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