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Jun 30
 2 Tablespoons olive oil 2 medium carrots, peeled and chopped intosmall pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1 teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes.
Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes.
Add remaining ingredients and bring to boil.
Cover and simmer over medium-low heat for I hour or until vegetables are well-done.
A touch of ginger adds a lot to this soup. |
Jun 03
 1/2 lb Dried rose hips
3 pt Water
2 oz Potato flour
4 tb Madeira (or sherry)
12 Blanched almonds — shredded
1 t Lemon juice
1 tb Sugar
Wash the hips, soak them some hours in water and then let simmer till quite soft, and then force through a strainer of sieve.
Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup. |
Mar 05
| Ingredients |
|
| 3 |
each |
carrots, large |
|
| 1 |
each |
turnip, large |
|
| 2 |
each |
celery, stalks |
|
| 2 |
each |
onions, large |
|
| 2 |
tablespoon |
butter |
|
| 3 |
qt |
water |
|
| 2 |
teaspoon |
salt |
|
| 6 |
each |
parsley, large sprigs |
|
| 1/2 |
each |
bay leaf |
|
| 1 |
teaspoon |
thyme, leaves |
|
| |
|
|
|
| Directions: |
 Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8 quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
Add water, salt, parsley, bay leaf, and thyme leaves.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
Strain and discard vegetables.
Makes 2 1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
You can freeze extra stock for future use. |
