Does anyone have a recipe for turtle soup? And what's the best kind of turtle to use?Does anyone have a recipe for soup?
* 1-1/3 pounds turtle meat
* 4-1/2 cups water
* 2 medium onions
* 1 bay leaf
* 1/4 teaspoon cayenne pepper
* 1-1/4 teaspoons salt
* 5 tablespoons butter or margarine
* 1/3 cup all-purpose flour
* 3 tablespoons tomato puree
* 3 tablespoons Worcestershire sauce
* 1/3 cup chicken broth
* 2 hard-cooked eggs, chopped
* 1/4 cup lemon juice
* Chopped fresh parsley, optional
Directions:
In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,
uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired. Yield: 4-6 servings.Does anyone have a recipe for soup?
u must be joking%26lt;
here you go
Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.
Commander's Palace Turtle Soup au Sherry
* 10 ounces (2-1/2 sticks) unsalted butter
* 3/4 cup all-purpose flour
* 1 pound turtle meat, cut into 1/2-inch cubes
* 1 cup minced celery (4 stalks)
* 2 medium onions, minced (2 medium)
* 1-1/2 teaspoons garlic, minced
* 3 bay leaves
* 1 teaspoon oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon freshly ground black pepper
* 1-1/2 cups tomato purée
* 1 quart beef stock
o NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
* Salt and freshly ground black pepper to taste, as needed
* 1/2 cup lemon juice
* 5 hard-boiled eggs, finely chopped
* 1 tablespoon minced parsley
* 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
Arnaud's Turtle Soup au Sherry
* 1/4 cup salt
* 3/4 cup fresh or frozen turtle meat
* 3/4 cup ground veal shank meat
* 6 cups veal stock
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 pinch whole dried thyme
* 3 tablespoons tomato pureé
* 1/2 cup celery, chopped
* 1 cup green onions, chopped
* 1/2 cup white onions, chopped
* 1 tablespoon fresh parsley, chopped
* 2 lemons, halved
* 3 tablespoons sherry
* 2 eggs, hard-boiled and chopped
* 2 tablespoons roux
* Salt and white pepper to taste
Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
Serves six.
Turtle Soup Recipe
3 pints clear white stock
1 can green turtle
1 onion
2 tablespoons butter
1 tablespoon flour
½ teaspoon salt
¼ teaspoon paprika
1 lemon
½ glassful sherry
6 cloves
6 peppercorns
1 bay leaf
1 blade mace
1 teaspoon mixed sweet herbs
http://recipes.lovetoknow.com/wiki/Turtl…
Can I taste test the soup when you have cooked it.
Are you having a Chinese New Year's dinner at your house?
I'll be there! lol! (But I'll pass on the 'turtle soup')
Friday, January 8, 2010
Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
I love french onion soup but it's just so caloric so i was wonering if you can take it down a notch but still have the cheese and bread (even though i KNOW thats the worst part)
If not can you give me your favorite recipe?Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
French Onion Soup
By Jacques Pittet
1. Bring to a boil in a large pot:
2 quarts water
陆 cup dry red wine
2 Tbsp. chopped Parsley
1/8 tsp. thyme
1 small bay leaf
2. In a separate pan saut茅 over low heat, about 20-30 minutes:
6 onions, thinly sliced
2 cups beef stock or 8 bouillon cubes in 2 cups water
3. When the onions are soft and golden brown, sprinkle 4 heaping Tbsp. flour
and cook, stirring, for 2-3 minutes.
4. Stir a little of the hot stock into the onions, then add the onion mixture to
the soup stock.
Add 2 tsp. Mrs. Dash鈥檚 Season Salt.
5. Simmer about 2 hours. Taste for seasoning; add a small amount of salt and pepper if needed. To serve in individual bowls, place 2 thin slices of toasted
and buttered French bread in each bowl and ladle soup over the bread.
A Variation - To make onion soup with cheese:
1. Preheat oven to 375掳. Ladle soup into oven-proof soup bowls.
2. Divide 1 cup grated Swiss cheese into portions equaling the number of
bowls used. Add to bowls; sprinkle a little olive oil or melted butter over the cheese.
3. Bake for 10-20 minutes, or until cheese has melted.
4. If desired, carefully transfer bowls to a baking sheet and put them under a
hot broiler for 1-2 minutes to brown.Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
This is how I make my onion soup.
I thinly slice 2 large onions, cook in olive oil, with just a little bit of sugar, once cooked, I add Organic French Onion Soup Broth (I get it at the health food store). It always turns out sooo good! You can buy the lower fat cheese and add to your soup. . . and maybe whole wheat french bread instead of white bread.
I can give you a recipe however it is very salty so you may want to leave some of the boulyon out.
Ingrediants:
3lb bag of onions
1 stick butter
16 beef boulyon cubes
Water (water the recipe down to taist)
Cut the onions up to the size you like (we like them in strips). Put the butter in the pot you are going to cook the soup in and let the butter start to melt. Then throw in the onions and cook them until they go from white to clear (not carmalized). Add the 16 boulyon cubes and water and bring to a boil. Lower heat so that it is boiling slowly and let cook for about half an hour to 45 min (until onions are soft). Prepare as you like.
this is probably my favorite recipe, period. it is so good, i cant even tell ya.
Swiss Cheese And Onion Soup
1 clove of garlic, minced
3 cups thinly sliced onion
5 tbs butter
3 tbs flour
2 cups water or stock
1 1/2 cups warmed milk
1 1/2 cups grated swiss cheese
3/4 tsp dry mustard
1 tbs dry sherry (more to taste)
1/2 tsp horseradish
1 1/2 tsp salt (more to taste)
black pepper
1/2 tsp tamari (soy sauce WILL work, though not as well)
few drops of tabasco sauce
dash of worcestershire sauce
1. heat 2 tbs butter in saucepan. add garlic, onion, mustard, and salt. saute until tender. add water. cover and simmer over low heat.
2. in seperate saucepan, melt remaining 3 tbs butter. whisk in 3 tbs flour and cook, whisking over low heat, one minute. take off element temporarily. add milk, SLOWLY, ONLY IN SMALL AMOUNTS, whisking after each bit. (this is very important, or you will have to redo) cook, whisking, until uniform and thick, 5-8 minutes. add horseradish, sherry, and cheese.
3. add cheese sauce to onions and mix thoroughly. add pepper, tamari, tabasco, and worcestershire. cook over low heat 8-10 minutes, stirring occasionally. correct seasonings and serve.
I am a former chef from Canada and my suggestions are use vegetable stock, and brown your onions (LOTS) as much as possible in veg oil, use lots of garlic, fresh or dried thyme, and for the cheese toast use a combination of parmesean cheese and low fat mozzerela or soya cheese. And watch your seasonings, it can get salty, so season it at the end.
You should with those ingredients cut the fat and calorie content by 30%, make the toast and then drop them in when sering to keep them from getting to soggy.
I think also you would want to consider the salt content as well. That's a real issue with French Onion Soup. Perhaps the best way is to take a commercial product, like Liptons, and really water it down. Then cut back on the bread and cheese that you add.
I'm sorry but I don't have a recipe to recommend. You might want to try a site that has recipes for 'heart healthy diets'.
Try googling that.
ingredients:
2 large onions - finely grated (use food processor)
Butter 20 grams
olive oil 20 ml
Flour all purpose 1 heaped tbsp (20 grams)
4 cups beef stock - 800 ml
Low fat Fromage Frais - 2 tbsp
Method:
Heat butter %26amp; oil in a large saucepan, add onions and lightly cook using low heat until golden, stir frequently.
Sprinkle flour over onions and continue to cook for 2 minutes.
Add stock and simmer for 25 minutes.
Ladle soup into serving bowl then add 1 tbsp of Fromage Frais
Serve with toast if desired.
Calories per serving: 110,This dish serves 2.
French onion soup doesnt have to be ultra caloric. Just by replacing the breat with this wheat bread and the cheese with lit cheese you have cut the calories. now lets trim the fat in all of it.
Using a large non stick pot put 1 tbl spoon butter and melt it . add 3 cups of onions slice end to end not in circles.
add salt and pepper and allow to brown a little now add chicken broth , 3 cans beef 2 cns chicken both types lite. Allow to boil then add 1/2 cup burgundy and allow to continue cooking for 1/2 hour . Simple low calory onion soup . Top with dried thin wheat bead and lite cheese and put under broiler til cheese starts to brown. Remove form broiler. Place on underliner and Enjoy.
2 cups thinly sliced onions
2 tablespoons dry sherry, dry wine or nonalcoholic wine
4 cups beef broth, defatted
1 teaspoon Worcestershire sauce
8 slices baguette or 4 slices French bread, toasted
4 ounces reduced-fat Jarlsberg cheese, cut into 4 slices, or 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese
Sliced green onion tops (optional)
In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with the green onion tops.
If not can you give me your favorite recipe?Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
French Onion Soup
By Jacques Pittet
1. Bring to a boil in a large pot:
2 quarts water
陆 cup dry red wine
2 Tbsp. chopped Parsley
1/8 tsp. thyme
1 small bay leaf
2. In a separate pan saut茅 over low heat, about 20-30 minutes:
6 onions, thinly sliced
2 cups beef stock or 8 bouillon cubes in 2 cups water
3. When the onions are soft and golden brown, sprinkle 4 heaping Tbsp. flour
and cook, stirring, for 2-3 minutes.
4. Stir a little of the hot stock into the onions, then add the onion mixture to
the soup stock.
Add 2 tsp. Mrs. Dash鈥檚 Season Salt.
5. Simmer about 2 hours. Taste for seasoning; add a small amount of salt and pepper if needed. To serve in individual bowls, place 2 thin slices of toasted
and buttered French bread in each bowl and ladle soup over the bread.
A Variation - To make onion soup with cheese:
1. Preheat oven to 375掳. Ladle soup into oven-proof soup bowls.
2. Divide 1 cup grated Swiss cheese into portions equaling the number of
bowls used. Add to bowls; sprinkle a little olive oil or melted butter over the cheese.
3. Bake for 10-20 minutes, or until cheese has melted.
4. If desired, carefully transfer bowls to a baking sheet and put them under a
hot broiler for 1-2 minutes to brown.Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
This is how I make my onion soup.
I thinly slice 2 large onions, cook in olive oil, with just a little bit of sugar, once cooked, I add Organic French Onion Soup Broth (I get it at the health food store). It always turns out sooo good! You can buy the lower fat cheese and add to your soup. . . and maybe whole wheat french bread instead of white bread.
I can give you a recipe however it is very salty so you may want to leave some of the boulyon out.
Ingrediants:
3lb bag of onions
1 stick butter
16 beef boulyon cubes
Water (water the recipe down to taist)
Cut the onions up to the size you like (we like them in strips). Put the butter in the pot you are going to cook the soup in and let the butter start to melt. Then throw in the onions and cook them until they go from white to clear (not carmalized). Add the 16 boulyon cubes and water and bring to a boil. Lower heat so that it is boiling slowly and let cook for about half an hour to 45 min (until onions are soft). Prepare as you like.
this is probably my favorite recipe, period. it is so good, i cant even tell ya.
Swiss Cheese And Onion Soup
1 clove of garlic, minced
3 cups thinly sliced onion
5 tbs butter
3 tbs flour
2 cups water or stock
1 1/2 cups warmed milk
1 1/2 cups grated swiss cheese
3/4 tsp dry mustard
1 tbs dry sherry (more to taste)
1/2 tsp horseradish
1 1/2 tsp salt (more to taste)
black pepper
1/2 tsp tamari (soy sauce WILL work, though not as well)
few drops of tabasco sauce
dash of worcestershire sauce
1. heat 2 tbs butter in saucepan. add garlic, onion, mustard, and salt. saute until tender. add water. cover and simmer over low heat.
2. in seperate saucepan, melt remaining 3 tbs butter. whisk in 3 tbs flour and cook, whisking over low heat, one minute. take off element temporarily. add milk, SLOWLY, ONLY IN SMALL AMOUNTS, whisking after each bit. (this is very important, or you will have to redo) cook, whisking, until uniform and thick, 5-8 minutes. add horseradish, sherry, and cheese.
3. add cheese sauce to onions and mix thoroughly. add pepper, tamari, tabasco, and worcestershire. cook over low heat 8-10 minutes, stirring occasionally. correct seasonings and serve.
I am a former chef from Canada and my suggestions are use vegetable stock, and brown your onions (LOTS) as much as possible in veg oil, use lots of garlic, fresh or dried thyme, and for the cheese toast use a combination of parmesean cheese and low fat mozzerela or soya cheese. And watch your seasonings, it can get salty, so season it at the end.
You should with those ingredients cut the fat and calorie content by 30%, make the toast and then drop them in when sering to keep them from getting to soggy.
I think also you would want to consider the salt content as well. That's a real issue with French Onion Soup. Perhaps the best way is to take a commercial product, like Liptons, and really water it down. Then cut back on the bread and cheese that you add.
I'm sorry but I don't have a recipe to recommend. You might want to try a site that has recipes for 'heart healthy diets'.
Try googling that.
ingredients:
2 large onions - finely grated (use food processor)
Butter 20 grams
olive oil 20 ml
Flour all purpose 1 heaped tbsp (20 grams)
4 cups beef stock - 800 ml
Low fat Fromage Frais - 2 tbsp
Method:
Heat butter %26amp; oil in a large saucepan, add onions and lightly cook using low heat until golden, stir frequently.
Sprinkle flour over onions and continue to cook for 2 minutes.
Add stock and simmer for 25 minutes.
Ladle soup into serving bowl then add 1 tbsp of Fromage Frais
Serve with toast if desired.
Calories per serving: 110,This dish serves 2.
French onion soup doesnt have to be ultra caloric. Just by replacing the breat with this wheat bread and the cheese with lit cheese you have cut the calories. now lets trim the fat in all of it.
Using a large non stick pot put 1 tbl spoon butter and melt it . add 3 cups of onions slice end to end not in circles.
add salt and pepper and allow to brown a little now add chicken broth , 3 cans beef 2 cns chicken both types lite. Allow to boil then add 1/2 cup burgundy and allow to continue cooking for 1/2 hour . Simple low calory onion soup . Top with dried thin wheat bead and lite cheese and put under broiler til cheese starts to brown. Remove form broiler. Place on underliner and Enjoy.
2 cups thinly sliced onions
2 tablespoons dry sherry, dry wine or nonalcoholic wine
4 cups beef broth, defatted
1 teaspoon Worcestershire sauce
8 slices baguette or 4 slices French bread, toasted
4 ounces reduced-fat Jarlsberg cheese, cut into 4 slices, or 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese
Sliced green onion tops (optional)
In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with the green onion tops.
Soup Recipe???
A local restraunt serves a wonderful soup they call Portuguese Green Soup but when I search online for a recipe for it, all I find are soups that end up creamy. This soup is a clear soup with greenish color. It has leeks, brussel sprouts and other bits of stuff in it. It has some tiny meat balls and has croutons floating on top. I looked at Greek Wedding Soup recipes but that's not it either. Any other ideas anyone can give me would be appreciated.Soup Recipe???
PORTUGUESE GREEN SOUP
1/4 cup olive oil, -- in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and -- thinly sliced
2 quarts water
6 ounces chorizo sausage, -- thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems -- thinly slic
e
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and
garlic and cook for 2 to 3 minutes until they turn glassy, don't let them
get brown. Add potatoes, and water. Cover and boil gently over medium heat
for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat
is rendered out. Drain and reserve. When the potatoes are tender mash them
with a potato masher right in the pot. Add sausage to the soup, and then
add the kale. Simmer for 5 minutes. Add the remaining olive oil and season.
Ladle into bowls and serve.
this is a recipe my mother in law makes,,, it is greatSoup Recipe???
It may help if you search for a recipe for caldo verde.
I have given a link below for a recipe though if it doesn't suit 100% try searching for the above. I think the restaurant you went to may have adapted it a little.
I'd call the restaurant, praise them and ask for their recipe...
PORTUGUESE GREEN SOUP
1/4 cup olive oil, -- in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and -- thinly sliced
2 quarts water
6 ounces chorizo sausage, -- thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems -- thinly slic
e
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and
garlic and cook for 2 to 3 minutes until they turn glassy, don't let them
get brown. Add potatoes, and water. Cover and boil gently over medium heat
for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat
is rendered out. Drain and reserve. When the potatoes are tender mash them
with a potato masher right in the pot. Add sausage to the soup, and then
add the kale. Simmer for 5 minutes. Add the remaining olive oil and season.
Ladle into bowls and serve.
this is a recipe my mother in law makes,,, it is greatSoup Recipe???
It may help if you search for a recipe for caldo verde.
I have given a link below for a recipe though if it doesn't suit 100% try searching for the above. I think the restaurant you went to may have adapted it a little.
I'd call the restaurant, praise them and ask for their recipe...
Does anyone have a recipe for soup?
Does anyone have a recipe for turtle soup? And what's the best kind of turtle to use?Does anyone have a recipe for soup?
* 1-1/3 pounds turtle meat
* 4-1/2 cups water
* 2 medium onions
* 1 bay leaf
* 1/4 teaspoon cayenne pepper
* 1-1/4 teaspoons salt
* 5 tablespoons butter or margarine
* 1/3 cup all-purpose flour
* 3 tablespoons tomato puree
* 3 tablespoons Worcestershire sauce
* 1/3 cup chicken broth
* 2 hard-cooked eggs, chopped
* 1/4 cup lemon juice
* Chopped fresh parsley, optional
Directions:
In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,
uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired. Yield: 4-6 servings.Does anyone have a recipe for soup?
u must be joking%26lt;
here you go
Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.
Commander's Palace Turtle Soup au Sherry
* 10 ounces (2-1/2 sticks) unsalted butter
* 3/4 cup all-purpose flour
* 1 pound turtle meat, cut into 1/2-inch cubes
* 1 cup minced celery (4 stalks)
* 2 medium onions, minced (2 medium)
* 1-1/2 teaspoons garlic, minced
* 3 bay leaves
* 1 teaspoon oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon freshly ground black pepper
* 1-1/2 cups tomato purée
* 1 quart beef stock
o NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
* Salt and freshly ground black pepper to taste, as needed
* 1/2 cup lemon juice
* 5 hard-boiled eggs, finely chopped
* 1 tablespoon minced parsley
* 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
Arnaud's Turtle Soup au Sherry
* 1/4 cup salt
* 3/4 cup fresh or frozen turtle meat
* 3/4 cup ground veal shank meat
* 6 cups veal stock
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 pinch whole dried thyme
* 3 tablespoons tomato pureé
* 1/2 cup celery, chopped
* 1 cup green onions, chopped
* 1/2 cup white onions, chopped
* 1 tablespoon fresh parsley, chopped
* 2 lemons, halved
* 3 tablespoons sherry
* 2 eggs, hard-boiled and chopped
* 2 tablespoons roux
* Salt and white pepper to taste
Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
Serves six.
Turtle Soup Recipe
3 pints clear white stock
1 can green turtle
1 onion
2 tablespoons butter
1 tablespoon flour
½ teaspoon salt
¼ teaspoon paprika
1 lemon
½ glassful sherry
6 cloves
6 peppercorns
1 bay leaf
1 blade mace
1 teaspoon mixed sweet herbs
http://recipes.lovetoknow.com/wiki/Turtl…
Can I taste test the soup when you have cooked it.
Are you having a Chinese New Year's dinner at your house?
I'll be there! lol! (But I'll pass on the 'turtle soup')
* 1-1/3 pounds turtle meat
* 4-1/2 cups water
* 2 medium onions
* 1 bay leaf
* 1/4 teaspoon cayenne pepper
* 1-1/4 teaspoons salt
* 5 tablespoons butter or margarine
* 1/3 cup all-purpose flour
* 3 tablespoons tomato puree
* 3 tablespoons Worcestershire sauce
* 1/3 cup chicken broth
* 2 hard-cooked eggs, chopped
* 1/4 cup lemon juice
* Chopped fresh parsley, optional
Directions:
In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,
uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired. Yield: 4-6 servings.Does anyone have a recipe for soup?
u must be joking%26lt;
here you go
Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.
Commander's Palace Turtle Soup au Sherry
* 10 ounces (2-1/2 sticks) unsalted butter
* 3/4 cup all-purpose flour
* 1 pound turtle meat, cut into 1/2-inch cubes
* 1 cup minced celery (4 stalks)
* 2 medium onions, minced (2 medium)
* 1-1/2 teaspoons garlic, minced
* 3 bay leaves
* 1 teaspoon oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon freshly ground black pepper
* 1-1/2 cups tomato purée
* 1 quart beef stock
o NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
* Salt and freshly ground black pepper to taste, as needed
* 1/2 cup lemon juice
* 5 hard-boiled eggs, finely chopped
* 1 tablespoon minced parsley
* 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
Arnaud's Turtle Soup au Sherry
* 1/4 cup salt
* 3/4 cup fresh or frozen turtle meat
* 3/4 cup ground veal shank meat
* 6 cups veal stock
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 pinch whole dried thyme
* 3 tablespoons tomato pureé
* 1/2 cup celery, chopped
* 1 cup green onions, chopped
* 1/2 cup white onions, chopped
* 1 tablespoon fresh parsley, chopped
* 2 lemons, halved
* 3 tablespoons sherry
* 2 eggs, hard-boiled and chopped
* 2 tablespoons roux
* Salt and white pepper to taste
Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.
Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.
Add a final splash of sherry to each individual bowl when serving, if desired.
Serves six.
Turtle Soup Recipe
3 pints clear white stock
1 can green turtle
1 onion
2 tablespoons butter
1 tablespoon flour
½ teaspoon salt
¼ teaspoon paprika
1 lemon
½ glassful sherry
6 cloves
6 peppercorns
1 bay leaf
1 blade mace
1 teaspoon mixed sweet herbs
http://recipes.lovetoknow.com/wiki/Turtl…
Can I taste test the soup when you have cooked it.
Are you having a Chinese New Year's dinner at your house?
I'll be there! lol! (But I'll pass on the 'turtle soup')
Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
I love french onion soup but it's just so caloric so i was wonering if you can take it down a notch but still have the cheese and bread (even though i KNOW thats the worst part)
If not can you give me your favorite recipe?Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
French Onion Soup
By Jacques Pittet
1. Bring to a boil in a large pot:
2 quarts water
陆 cup dry red wine
2 Tbsp. chopped Parsley
1/8 tsp. thyme
1 small bay leaf
2. In a separate pan saut茅 over low heat, about 20-30 minutes:
6 onions, thinly sliced
2 cups beef stock or 8 bouillon cubes in 2 cups water
3. When the onions are soft and golden brown, sprinkle 4 heaping Tbsp. flour
and cook, stirring, for 2-3 minutes.
4. Stir a little of the hot stock into the onions, then add the onion mixture to
the soup stock.
Add 2 tsp. Mrs. Dash鈥檚 Season Salt.
5. Simmer about 2 hours. Taste for seasoning; add a small amount of salt and pepper if needed. To serve in individual bowls, place 2 thin slices of toasted
and buttered French bread in each bowl and ladle soup over the bread.
A Variation - To make onion soup with cheese:
1. Preheat oven to 375掳. Ladle soup into oven-proof soup bowls.
2. Divide 1 cup grated Swiss cheese into portions equaling the number of
bowls used. Add to bowls; sprinkle a little olive oil or melted butter over the cheese.
3. Bake for 10-20 minutes, or until cheese has melted.
4. If desired, carefully transfer bowls to a baking sheet and put them under a
hot broiler for 1-2 minutes to brown.Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
This is how I make my onion soup.
I thinly slice 2 large onions, cook in olive oil, with just a little bit of sugar, once cooked, I add Organic French Onion Soup Broth (I get it at the health food store). It always turns out sooo good! You can buy the lower fat cheese and add to your soup. . . and maybe whole wheat french bread instead of white bread.
I can give you a recipe however it is very salty so you may want to leave some of the boulyon out.
Ingrediants:
3lb bag of onions
1 stick butter
16 beef boulyon cubes
Water (water the recipe down to taist)
Cut the onions up to the size you like (we like them in strips). Put the butter in the pot you are going to cook the soup in and let the butter start to melt. Then throw in the onions and cook them until they go from white to clear (not carmalized). Add the 16 boulyon cubes and water and bring to a boil. Lower heat so that it is boiling slowly and let cook for about half an hour to 45 min (until onions are soft). Prepare as you like.
this is probably my favorite recipe, period. it is so good, i cant even tell ya.
Swiss Cheese And Onion Soup
1 clove of garlic, minced
3 cups thinly sliced onion
5 tbs butter
3 tbs flour
2 cups water or stock
1 1/2 cups warmed milk
1 1/2 cups grated swiss cheese
3/4 tsp dry mustard
1 tbs dry sherry (more to taste)
1/2 tsp horseradish
1 1/2 tsp salt (more to taste)
black pepper
1/2 tsp tamari (soy sauce WILL work, though not as well)
few drops of tabasco sauce
dash of worcestershire sauce
1. heat 2 tbs butter in saucepan. add garlic, onion, mustard, and salt. saute until tender. add water. cover and simmer over low heat.
2. in seperate saucepan, melt remaining 3 tbs butter. whisk in 3 tbs flour and cook, whisking over low heat, one minute. take off element temporarily. add milk, SLOWLY, ONLY IN SMALL AMOUNTS, whisking after each bit. (this is very important, or you will have to redo) cook, whisking, until uniform and thick, 5-8 minutes. add horseradish, sherry, and cheese.
3. add cheese sauce to onions and mix thoroughly. add pepper, tamari, tabasco, and worcestershire. cook over low heat 8-10 minutes, stirring occasionally. correct seasonings and serve.
I am a former chef from Canada and my suggestions are use vegetable stock, and brown your onions (LOTS) as much as possible in veg oil, use lots of garlic, fresh or dried thyme, and for the cheese toast use a combination of parmesean cheese and low fat mozzerela or soya cheese. And watch your seasonings, it can get salty, so season it at the end.
You should with those ingredients cut the fat and calorie content by 30%, make the toast and then drop them in when sering to keep them from getting to soggy.
I think also you would want to consider the salt content as well. That's a real issue with French Onion Soup. Perhaps the best way is to take a commercial product, like Liptons, and really water it down. Then cut back on the bread and cheese that you add.
I'm sorry but I don't have a recipe to recommend. You might want to try a site that has recipes for 'heart healthy diets'.
Try googling that.
ingredients:
2 large onions - finely grated (use food processor)
Butter 20 grams
olive oil 20 ml
Flour all purpose 1 heaped tbsp (20 grams)
4 cups beef stock - 800 ml
Low fat Fromage Frais - 2 tbsp
Method:
Heat butter %26amp; oil in a large saucepan, add onions and lightly cook using low heat until golden, stir frequently.
Sprinkle flour over onions and continue to cook for 2 minutes.
Add stock and simmer for 25 minutes.
Ladle soup into serving bowl then add 1 tbsp of Fromage Frais
Serve with toast if desired.
Calories per serving: 110,This dish serves 2.
French onion soup doesnt have to be ultra caloric. Just by replacing the breat with this wheat bread and the cheese with lit cheese you have cut the calories. now lets trim the fat in all of it.
Using a large non stick pot put 1 tbl spoon butter and melt it . add 3 cups of onions slice end to end not in circles.
add salt and pepper and allow to brown a little now add chicken broth , 3 cans beef 2 cns chicken both types lite. Allow to boil then add 1/2 cup burgundy and allow to continue cooking for 1/2 hour . Simple low calory onion soup . Top with dried thin wheat bead and lite cheese and put under broiler til cheese starts to brown. Remove form broiler. Place on underliner and Enjoy.
2 cups thinly sliced onions
2 tablespoons dry sherry, dry wine or nonalcoholic wine
4 cups beef broth, defatted
1 teaspoon Worcestershire sauce
8 slices baguette or 4 slices French bread, toasted
4 ounces reduced-fat Jarlsberg cheese, cut into 4 slices, or 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese
Sliced green onion tops (optional)
In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with the green onion tops.jabbawockeez mask
If not can you give me your favorite recipe?Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
French Onion Soup
By Jacques Pittet
1. Bring to a boil in a large pot:
2 quarts water
陆 cup dry red wine
2 Tbsp. chopped Parsley
1/8 tsp. thyme
1 small bay leaf
2. In a separate pan saut茅 over low heat, about 20-30 minutes:
6 onions, thinly sliced
2 cups beef stock or 8 bouillon cubes in 2 cups water
3. When the onions are soft and golden brown, sprinkle 4 heaping Tbsp. flour
and cook, stirring, for 2-3 minutes.
4. Stir a little of the hot stock into the onions, then add the onion mixture to
the soup stock.
Add 2 tsp. Mrs. Dash鈥檚 Season Salt.
5. Simmer about 2 hours. Taste for seasoning; add a small amount of salt and pepper if needed. To serve in individual bowls, place 2 thin slices of toasted
and buttered French bread in each bowl and ladle soup over the bread.
A Variation - To make onion soup with cheese:
1. Preheat oven to 375掳. Ladle soup into oven-proof soup bowls.
2. Divide 1 cup grated Swiss cheese into portions equaling the number of
bowls used. Add to bowls; sprinkle a little olive oil or melted butter over the cheese.
3. Bake for 10-20 minutes, or until cheese has melted.
4. If desired, carefully transfer bowls to a baking sheet and put them under a
hot broiler for 1-2 minutes to brown.Is there any way to make a lower calorie French Onion Soup at home? And do you have a good recipe?
This is how I make my onion soup.
I thinly slice 2 large onions, cook in olive oil, with just a little bit of sugar, once cooked, I add Organic French Onion Soup Broth (I get it at the health food store). It always turns out sooo good! You can buy the lower fat cheese and add to your soup. . . and maybe whole wheat french bread instead of white bread.
I can give you a recipe however it is very salty so you may want to leave some of the boulyon out.
Ingrediants:
3lb bag of onions
1 stick butter
16 beef boulyon cubes
Water (water the recipe down to taist)
Cut the onions up to the size you like (we like them in strips). Put the butter in the pot you are going to cook the soup in and let the butter start to melt. Then throw in the onions and cook them until they go from white to clear (not carmalized). Add the 16 boulyon cubes and water and bring to a boil. Lower heat so that it is boiling slowly and let cook for about half an hour to 45 min (until onions are soft). Prepare as you like.
this is probably my favorite recipe, period. it is so good, i cant even tell ya.
Swiss Cheese And Onion Soup
1 clove of garlic, minced
3 cups thinly sliced onion
5 tbs butter
3 tbs flour
2 cups water or stock
1 1/2 cups warmed milk
1 1/2 cups grated swiss cheese
3/4 tsp dry mustard
1 tbs dry sherry (more to taste)
1/2 tsp horseradish
1 1/2 tsp salt (more to taste)
black pepper
1/2 tsp tamari (soy sauce WILL work, though not as well)
few drops of tabasco sauce
dash of worcestershire sauce
1. heat 2 tbs butter in saucepan. add garlic, onion, mustard, and salt. saute until tender. add water. cover and simmer over low heat.
2. in seperate saucepan, melt remaining 3 tbs butter. whisk in 3 tbs flour and cook, whisking over low heat, one minute. take off element temporarily. add milk, SLOWLY, ONLY IN SMALL AMOUNTS, whisking after each bit. (this is very important, or you will have to redo) cook, whisking, until uniform and thick, 5-8 minutes. add horseradish, sherry, and cheese.
3. add cheese sauce to onions and mix thoroughly. add pepper, tamari, tabasco, and worcestershire. cook over low heat 8-10 minutes, stirring occasionally. correct seasonings and serve.
I am a former chef from Canada and my suggestions are use vegetable stock, and brown your onions (LOTS) as much as possible in veg oil, use lots of garlic, fresh or dried thyme, and for the cheese toast use a combination of parmesean cheese and low fat mozzerela or soya cheese. And watch your seasonings, it can get salty, so season it at the end.
You should with those ingredients cut the fat and calorie content by 30%, make the toast and then drop them in when sering to keep them from getting to soggy.
I think also you would want to consider the salt content as well. That's a real issue with French Onion Soup. Perhaps the best way is to take a commercial product, like Liptons, and really water it down. Then cut back on the bread and cheese that you add.
I'm sorry but I don't have a recipe to recommend. You might want to try a site that has recipes for 'heart healthy diets'.
Try googling that.
ingredients:
2 large onions - finely grated (use food processor)
Butter 20 grams
olive oil 20 ml
Flour all purpose 1 heaped tbsp (20 grams)
4 cups beef stock - 800 ml
Low fat Fromage Frais - 2 tbsp
Method:
Heat butter %26amp; oil in a large saucepan, add onions and lightly cook using low heat until golden, stir frequently.
Sprinkle flour over onions and continue to cook for 2 minutes.
Add stock and simmer for 25 minutes.
Ladle soup into serving bowl then add 1 tbsp of Fromage Frais
Serve with toast if desired.
Calories per serving: 110,This dish serves 2.
French onion soup doesnt have to be ultra caloric. Just by replacing the breat with this wheat bread and the cheese with lit cheese you have cut the calories. now lets trim the fat in all of it.
Using a large non stick pot put 1 tbl spoon butter and melt it . add 3 cups of onions slice end to end not in circles.
add salt and pepper and allow to brown a little now add chicken broth , 3 cans beef 2 cns chicken both types lite. Allow to boil then add 1/2 cup burgundy and allow to continue cooking for 1/2 hour . Simple low calory onion soup . Top with dried thin wheat bead and lite cheese and put under broiler til cheese starts to brown. Remove form broiler. Place on underliner and Enjoy.
2 cups thinly sliced onions
2 tablespoons dry sherry, dry wine or nonalcoholic wine
4 cups beef broth, defatted
1 teaspoon Worcestershire sauce
8 slices baguette or 4 slices French bread, toasted
4 ounces reduced-fat Jarlsberg cheese, cut into 4 slices, or 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese
Sliced green onion tops (optional)
In a large saucepan, combine the onions and sherry or wine. Cook and stir until the onions are tender. Add the broth and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes to blend the flavors. Meanwhile, place the bread slices on a cookie sheet. If necessary, cut the cheese slices in half to fit the bread. Place the cheese on top of the bread. Broil just until the cheese melts. To serve, ladle the soup into bowls and float the bread on top of each. If desired, sprinkle with the green onion tops.
I have a recipe with Campbells Mexican Ranchero Soup in it-can't find. What can I substitute it with???
I can't even find it on the Campbell's website..I'm guessing it's tomato based condensed soup but would welcome suggestions for a good substitute. Thank you!I have a recipe with Campbells Mexican Ranchero Soup in it-can't find. What can I substitute it with???
i dont know what the soup is but if its cheese based use cheese sauce and salsa if its tomatoe based just use salsa and tom. soupI have a recipe with Campbells Mexican Ranchero Soup in it-can't find. What can I substitute it with???
Looks like it is discontinued, says it is/was a creamy tomato. I THINK Old El Paso makes one... How about a can of red enchilada sauce?
Campbell's meat balls and sporran.
i dont know what the soup is but if its cheese based use cheese sauce and salsa if its tomatoe based just use salsa and tom. soupI have a recipe with Campbells Mexican Ranchero Soup in it-can't find. What can I substitute it with???
Looks like it is discontinued, says it is/was a creamy tomato. I THINK Old El Paso makes one... How about a can of red enchilada sauce?
Campbell's meat balls and sporran.
What do you think of this soup recipe?
So... last night, I was wondering what to cook. I'm an international student at SUNY Albany, from Bangladesh, and well, let's just say i miss the food back home. Never cooked before in 18 years before I came here, and in the last 2 years, I've learned a little... but still can't cook like my mom. (DAMMIT!) But anyways, last night I was going to cook the regular ';DAAL'; or Lentil Soup that we have back home... but then I ended up making something of my own which is nowhere near the stuff I was THINKING about cooking. Check out the recipe and lemme know what u think! (People, you should try it, it's GOOD!)
You'll need:
Regular Lentil: 5 cups
Potatoes: 4 (peeled or with skin, according to your preference, I prefer the skin on, as there's a lot of good vitamins and minerals on potato skins, AND FIBER!)
Turmeric Powder: 2 Tsp
Red Chili Powder: 2 Tsp
Paprika Powder: 2 Tsp
Dry Crushed Red Pepper: 6 Tsps
Dried Basil Leaves: 5-6
Milk: 1 and a half cup
Onions: Diced, Two Large
Garlic: Diced, 4 Tsps
Whole Medium Sized Canned Tomatoes: 6
Tabasco Sauce/Cayenne Pepper Sauce: 4 Tsps (Optional)
Regular Vegetable Oil: 1/2 Cup
Butter: 1/2 cup
And Salt: According to your taste.
First take the lentil, and wash them thoroughly. Put 4-5 Cups of water in a cooking pot, and let it heat for 5-6 minutes. Put all the lentil in the lukewarm water. Put 3 Tsps of Salt in it. Cover it up. Let it sit for 10 mins. Meanwhile, in another pot put the potatoes in water, with some salt sprinkled in the water, and let the potatoes boil. Cover up the pot
Come back to the pot with lentils. Put the mentioned amount of turmeric, chili and paprika powder in it. Stir it up with a wooden stirrer if you have one.If you see that the lentil with water has become FROTHY, then put 2 cups of water in it again. Cover it up with the lid. Let it cook/boil for 10 more minutes on medium high heat.
Take a frying pan and heat it up. Then put the oil in it. Now put the diced onions, the crushed chilli pepper powder and let it sizzle. Keep moving them around. After frying them for 5 mins, put away half of the onions and chilli on a plate (you'll need that half again). Now on the heated frying pan with the rest of the onions and chilli, put the basil leaves in and diced garlic in. Stir fry them for a 5 mins. After that, put the milk in, let it sit and cook for 5-6 mins.
In the lentil pot, the soup should be thickening, and boiling. Put the tomatoes in, (and also the tomato broth that comes in the pot with it). Put a couple more cups of water if you think it's necessary. Stir it a little, and cover it up again.
Now the potatoes should be done by this time. Mash the potatoes, put two cups of water, and put the pot on medium high heat for 5 mins. Be careful though, the mashed potatoes might stick to the bottom, so keep stirring. When the potatoes have reached a nice soft mashed potatoish texture, turn off the heat. Let it sit for a few minutes, while you turn your attention to the pan with the onions.
The milk should be frothing up, with the ingredients in it. Stir it once, to make the mixture even. Then pour the contents of the pan into the lentil-tomato soup pot. Add the tabasco sauce/cayenne pepper sauce. Stir it well, so that it mixes evenly in the pot. Then cover it up.
Now the mashed potatoes. put the molten butter, 1/2 cup of it, into the mashed potatoes, and then pour the rest of the stir fried onions/pepper in the mashed potatoes. Mix thoroughly. Taste the potato to check if it needs salt or not. (Salt, as I said, is according to your taste). After you make this exotic mashed potato thingy, (it should take 5-8 mins, and it tastes as good on its own too!), pour it into the lentil pot. Stir it well, put another 2 cups of water, and stir it again. Cover up the pot. And let it cook in medium heat for 20-30 mins.
When the soup is done, you'll see a nice yellowish texture to it, and it should be a little thick. Tastes great! And if you have fresh lemon, squeeze some lemon on top, it gives it that extra tangy kick to it. I enjoyed it. Lemme know what you people think!!!
P.S. I'm looking for a name for this soup. Any suggestions would be awesome! Oh and, it should serve 5 people. If you think it's too thick, pour a cup of water and heat it for 10 mins.
What do you think of this soup recipe?
omg that sounds FABULOUS...
I will try that thanks.
For a tip, do you ever keep in contact with your mom via internet or people that can talk to her to ask what you are doing different from her?
Thanks for the great recipe.What do you think of this soup recipe?
Yummy. The recipe looks great!
1/2 cup oil and 1/2 cup butter is a lot of fat. Otherwise, it sounds great.
You'll need:
Regular Lentil: 5 cups
Potatoes: 4 (peeled or with skin, according to your preference, I prefer the skin on, as there's a lot of good vitamins and minerals on potato skins, AND FIBER!)
Turmeric Powder: 2 Tsp
Red Chili Powder: 2 Tsp
Paprika Powder: 2 Tsp
Dry Crushed Red Pepper: 6 Tsps
Dried Basil Leaves: 5-6
Milk: 1 and a half cup
Onions: Diced, Two Large
Garlic: Diced, 4 Tsps
Whole Medium Sized Canned Tomatoes: 6
Tabasco Sauce/Cayenne Pepper Sauce: 4 Tsps (Optional)
Regular Vegetable Oil: 1/2 Cup
Butter: 1/2 cup
And Salt: According to your taste.
First take the lentil, and wash them thoroughly. Put 4-5 Cups of water in a cooking pot, and let it heat for 5-6 minutes. Put all the lentil in the lukewarm water. Put 3 Tsps of Salt in it. Cover it up. Let it sit for 10 mins. Meanwhile, in another pot put the potatoes in water, with some salt sprinkled in the water, and let the potatoes boil. Cover up the pot
Come back to the pot with lentils. Put the mentioned amount of turmeric, chili and paprika powder in it. Stir it up with a wooden stirrer if you have one.If you see that the lentil with water has become FROTHY, then put 2 cups of water in it again. Cover it up with the lid. Let it cook/boil for 10 more minutes on medium high heat.
Take a frying pan and heat it up. Then put the oil in it. Now put the diced onions, the crushed chilli pepper powder and let it sizzle. Keep moving them around. After frying them for 5 mins, put away half of the onions and chilli on a plate (you'll need that half again). Now on the heated frying pan with the rest of the onions and chilli, put the basil leaves in and diced garlic in. Stir fry them for a 5 mins. After that, put the milk in, let it sit and cook for 5-6 mins.
In the lentil pot, the soup should be thickening, and boiling. Put the tomatoes in, (and also the tomato broth that comes in the pot with it). Put a couple more cups of water if you think it's necessary. Stir it a little, and cover it up again.
Now the potatoes should be done by this time. Mash the potatoes, put two cups of water, and put the pot on medium high heat for 5 mins. Be careful though, the mashed potatoes might stick to the bottom, so keep stirring. When the potatoes have reached a nice soft mashed potatoish texture, turn off the heat. Let it sit for a few minutes, while you turn your attention to the pan with the onions.
The milk should be frothing up, with the ingredients in it. Stir it once, to make the mixture even. Then pour the contents of the pan into the lentil-tomato soup pot. Add the tabasco sauce/cayenne pepper sauce. Stir it well, so that it mixes evenly in the pot. Then cover it up.
Now the mashed potatoes. put the molten butter, 1/2 cup of it, into the mashed potatoes, and then pour the rest of the stir fried onions/pepper in the mashed potatoes. Mix thoroughly. Taste the potato to check if it needs salt or not. (Salt, as I said, is according to your taste). After you make this exotic mashed potato thingy, (it should take 5-8 mins, and it tastes as good on its own too!), pour it into the lentil pot. Stir it well, put another 2 cups of water, and stir it again. Cover up the pot. And let it cook in medium heat for 20-30 mins.
When the soup is done, you'll see a nice yellowish texture to it, and it should be a little thick. Tastes great! And if you have fresh lemon, squeeze some lemon on top, it gives it that extra tangy kick to it. I enjoyed it. Lemme know what you people think!!!
P.S. I'm looking for a name for this soup. Any suggestions would be awesome! Oh and, it should serve 5 people. If you think it's too thick, pour a cup of water and heat it for 10 mins.
What do you think of this soup recipe?
omg that sounds FABULOUS...
I will try that thanks.
For a tip, do you ever keep in contact with your mom via internet or people that can talk to her to ask what you are doing different from her?
Thanks for the great recipe.What do you think of this soup recipe?
Yummy. The recipe looks great!
1/2 cup oil and 1/2 cup butter is a lot of fat. Otherwise, it sounds great.
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