Red Lentil Soup with Lemon: An Easy Favorite for S.The Book Tour Stops Here: A Review of "Simon the F.Creamy Garlic Soup with Shrimp and Tofu from "Joy.The Book Tour Stops Here: A Review of "The Ingredi.Vermicelli Soup with Tomato and Basil for Souper (.The Book Tour Stops Here: A Review of "Resurrectin.Mexican Street Corn, Hominy & New Potato Chowder f.Lemon Mini-Cakes with Lemon Glaze & Baked Eggs wit.Spinach-Brown Rice Casserole From The New Moosewoo.Julia Child's (Hot or Cold) Cream of Cucumber Soup.You are welcome to add the Souper Sundays logo to your post and/or blog ( completely optional).( Not to be a pain but it's polite and only fair to link back to events you link up at-so if you link a post up here without linking back to this post or my blog on your post, it will be removed.) Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post.Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up. are fine), salad, or sandwich dish, ( preferably one from the current week or month- but we'll take older posts too ) on the picture link below and leave a comment on this post so I am sure not to miss you. Link up your soup ( stew, chil i, soupy curries, etc.To join in this week's Souper Sunday's linkup with your soup, salad or sandwich: If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how. ( If you aren't familiar with Souper Sundays, you can read about of the origins of it here. Thank you to Simona and Tina for joining me this week! Float slices of cucumber on top of the sour cream and decorate with a sprinkling of herbs.ĭeb's Note: If you are planning on eating the soup cold, let it cool down to about room temp, then stir in the sour cream and chill in fridge at least 4 hours before serving. Ladle soup into bowls and place a dollop of the leftover sour cream on top of each. Just before serving, beat in 1/2 cup of the sour cream. Thin out with more broth if needed, and season with salt and white pepper to taste. Puree in a blender and then return the soup to the pan. Simmer, partially covered, for 20-25 minutes. Bring to a boil, then stir in the farina. Add the cucumber chunks, broth, vinegar, and herbs. Cut the rest of the cucumber into 1/2-inch chunks you should have about 4 1/2 cupsĬook the shallots slowly in the butter for several minutes until tender but not browned. Cut 18-24 paper-thin slices and reserve in a bowl for later. 2 by Julia Child via Ħ cups light stock (I used vegan non-chicken stock), plus extra for thinning if neededġ 1/2 tsp wine vinegar (I used tarragon Vinegar)Ĥ Tbsp farina ( cream of wheat) breakfast cereal (I used cream of rice cereal)ġ cup minced fresh herbs like dill, tarragon or parsley Garnish with a squeeze of lemon juice, lemon wedge, drizzle of olive oil, a few more grinds of pepper, and dill sprigs.Slightly Adapted from Mastering the Art of French Cooking, Vol. Season with sea salt and fresh ground pepper. Stir gently until slightly thickened, about 2 minutes. Finally add fish and asparagus tips and cook for 3 additional minutes. Cook for 5 minutes.Īdd cream and peas, cook for 2 minutes. Stir and cook for one minute. Add vermouth, stir and cook for another minute.Īdd clam juice plus one cup of water and asparagus minus the tips. Add fennel and cook until soft, stirring frequently, about 5 minutes. Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Heat olive oil in a medium-sized heavy bottomed pot over medium heat. Have everything ready to go, as the cooking progresses quickly.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |