Soups:
Asparagus Soup
Clean asparagus.
Fill tall pot with 2-3 inches water.
Bring heavily salted water to boil.
Add asparagus and boil uncovered for 4-5 mins.
until soft but bright green.
Remove asparagus and put in blender with chopped shallots
(either cooked or not.)
Add a little parmesan, butter and or olive oil,
also cream if desired.
Adjust for salt and add pepper.
Garnish with lemon zest.
Borsht
Cut up a head of cabbage.
Salt abbage in layers and but something
heavy on tip to press on it.
put aside.
Now in soup pot put small amount of oil.
Chop:
1 onion,
several carrots,
some peeled beets,
1 sweet red or yellow pepper,
a few potatoes.
Chop as finely or as coarsely as you wish.
Start by sauteing onion in oil until translucent.
Add ingredients and saute each one ending with potatoes.
Add salt and pepper as you go.
wash cabbage to remove salt,
chop finely and add to pot.
Add water and cook.
After a bit add a can of diced tomatoes or sauce or something.
Let cook for a couple of hours.
You can blend all or part of the soup.
Serve with sour cream.
(Beet tops can be used instead of cabbage.)
Dahl
1) 1 cup split red lentils
Wash, put in pot, add water (quantity for soup, about 1/2 pot).
Bring to boil, scoop foam, continue until virtually no foam (about 10 mins).
Add turmeric 1 tsp., 1 pinch hing, 1/2 tsp salt, some black pepper.
Boil until cooked (can add vegetables)(can add a piece of fresh ginger).
2) In a heavy bottomed pot with a lid, put a large spoonful of ghee
(for Italy, sunflower oil or could use butter, but burns easily), 1/4 tsp. mustard seeds, turn on medium and wait until all seeds pop.
Add mixture of cumin 1/2 tsp., 1/4 tsp. ajowan, 1/2 tsp. fennel, cook until toasted,
add ground coriander, add tomato (if wanted), cook a bit.
3) Add mixture to dahl, let cook for a few mins, add lime or lemon to taste.
Variation: In winter, when adding turmeric mixture, can add some cloves and 1/2 cinnamon stick.
Instead of tomatoes, can add some passata (tomato pur�e) towards the beginning.
Lentil Soup
2 cups green lentils
3 bay leaves
4 carrots
5 celery stalks
Salt and Pepper to taste
Wash lentils. Fill a pot with 8 cups of water and add lentils. Bring to a boil. While boiling scoop foam as it rises. Continue to do this until approximately foam free 15-20mins. Add bay leaves, salt, and pepper. Chop carrots and celery into bite-sized pieces, add to pot. Add water as needed for correct consistency. Reduce heat to simmer, cover. Let cook until vegetables are tender and lentils fully cooked 1/2 hour-45mins.
Eat with butter or oil and/or parmesan.
Rice Soup
1 large handful of aquarello carneroli per person
3 cups water for each handful of rice
1/3 cup parmesan per person
1/2 Tbs. butter per person
Boil rice and water in a pot for 25mins on a low simmer. Ladle into bowls and add lots of parmesan, salt to taste, and butter.
Vegetable Broth
2 medium white or yellow onions
2 carrots
2 parsnips
1/2 turnip
4-5 leaves of kale or chard
3 medium garlic cloves
salt
6 thyme sprigs
3 sprigs parsley
2 bay leaves
12 black pepper corns
2 stalks celery
Peal and cut garlic in half, also the onion. Clean carrots, parsnip, turnip, and celery. Cut them in half length wise. Rinse parsley, thyme, and bay leaves. Wash chard or kale and roughly chop, including stems.
Use heavy 8 quart stock pot on medium low heat. Place onions cut-side down in a the stock pot. Cook until caramelized, turn. Add carrots and parsnip. Cook until caramelized, turn. Add garlic, cook on one side until caramelized, add enough water to cover vegetables. Turn heat to high, use a wooden spoon to scrape the bottom. Add remainder of vegetables, herbs, and peppercorns. Cover with water or until pot is half full. Bring to boil, turn to low simmer, cover and cook for 45mins. Pour through trainer into different pot and press vegetables to release excess liquid.
Optional: Add tomato or tomato juice (from can). Add salt sparingly.
Winter Bean Soup
Use either cannelloni or chickpeas
1 tsp. Baking soda
2 cups beans
3 cloves garlic (peeled)
2 Tbs. fresh rosemary
1 14 oz. Can diced tomatoes
Olive oil
Soak beans in water that covers them by about 3 inches, add 1 tsp. Baking soda. Soak 8-12 hours (overnight). Rinse beans thoroughly. Pour into a pot with 8 cups cold water. Bring to boil. Scoop off foam from top. Continue to boil and skim foam till nearly gone or for 1/2 hour. Slice garlic in half and put into bean pot. Wash and chop rosemary, add to pot with salt and pepper. Cover, let cook 45-60mins or until soft. Add diced tomatoes and olive oil. Let cook 15mins. Blend or mash.
Asparagus Soup
Clean asparagus.
Fill tall pot with 2-3 inches water.
Bring heavily salted water to boil.
Add asparagus and boil uncovered for 4-5 mins.
until soft but bright green.
Remove asparagus and put in blender with chopped shallots
(either cooked or not.)
Add a little parmesan, butter and or olive oil,
also cream if desired.
Adjust for salt and add pepper.
Garnish with lemon zest.
Borsht
Cut up a head of cabbage.
Salt abbage in layers and but something
heavy on tip to press on it.
put aside.
Now in soup pot put small amount of oil.
Chop:
1 onion,
several carrots,
some peeled beets,
1 sweet red or yellow pepper,
a few potatoes.
Chop as finely or as coarsely as you wish.
Start by sauteing onion in oil until translucent.
Add ingredients and saute each one ending with potatoes.
Add salt and pepper as you go.
wash cabbage to remove salt,
chop finely and add to pot.
Add water and cook.
After a bit add a can of diced tomatoes or sauce or something.
Let cook for a couple of hours.
You can blend all or part of the soup.
Serve with sour cream.
(Beet tops can be used instead of cabbage.)
Dahl
1) 1 cup split red lentils
Wash, put in pot, add water (quantity for soup, about 1/2 pot).
Bring to boil, scoop foam, continue until virtually no foam (about 10 mins).
Add turmeric 1 tsp., 1 pinch hing, 1/2 tsp salt, some black pepper.
Boil until cooked (can add vegetables)(can add a piece of fresh ginger).
2) In a heavy bottomed pot with a lid, put a large spoonful of ghee
(for Italy, sunflower oil or could use butter, but burns easily), 1/4 tsp. mustard seeds, turn on medium and wait until all seeds pop.
Add mixture of cumin 1/2 tsp., 1/4 tsp. ajowan, 1/2 tsp. fennel, cook until toasted,
add ground coriander, add tomato (if wanted), cook a bit.
3) Add mixture to dahl, let cook for a few mins, add lime or lemon to taste.
Variation: In winter, when adding turmeric mixture, can add some cloves and 1/2 cinnamon stick.
Instead of tomatoes, can add some passata (tomato pur�e) towards the beginning.
Lentil Soup
2 cups green lentils
3 bay leaves
4 carrots
5 celery stalks
Salt and Pepper to taste
Wash lentils. Fill a pot with 8 cups of water and add lentils. Bring to a boil. While boiling scoop foam as it rises. Continue to do this until approximately foam free 15-20mins. Add bay leaves, salt, and pepper. Chop carrots and celery into bite-sized pieces, add to pot. Add water as needed for correct consistency. Reduce heat to simmer, cover. Let cook until vegetables are tender and lentils fully cooked 1/2 hour-45mins.
Eat with butter or oil and/or parmesan.
Rice Soup
1 large handful of aquarello carneroli per person
3 cups water for each handful of rice
1/3 cup parmesan per person
1/2 Tbs. butter per person
Boil rice and water in a pot for 25mins on a low simmer. Ladle into bowls and add lots of parmesan, salt to taste, and butter.
Vegetable Broth
2 medium white or yellow onions
2 carrots
2 parsnips
1/2 turnip
4-5 leaves of kale or chard
3 medium garlic cloves
salt
6 thyme sprigs
3 sprigs parsley
2 bay leaves
12 black pepper corns
2 stalks celery
Peal and cut garlic in half, also the onion. Clean carrots, parsnip, turnip, and celery. Cut them in half length wise. Rinse parsley, thyme, and bay leaves. Wash chard or kale and roughly chop, including stems.
Use heavy 8 quart stock pot on medium low heat. Place onions cut-side down in a the stock pot. Cook until caramelized, turn. Add carrots and parsnip. Cook until caramelized, turn. Add garlic, cook on one side until caramelized, add enough water to cover vegetables. Turn heat to high, use a wooden spoon to scrape the bottom. Add remainder of vegetables, herbs, and peppercorns. Cover with water or until pot is half full. Bring to boil, turn to low simmer, cover and cook for 45mins. Pour through trainer into different pot and press vegetables to release excess liquid.
Optional: Add tomato or tomato juice (from can). Add salt sparingly.
Winter Bean Soup
Use either cannelloni or chickpeas
1 tsp. Baking soda
2 cups beans
3 cloves garlic (peeled)
2 Tbs. fresh rosemary
1 14 oz. Can diced tomatoes
Olive oil
Soak beans in water that covers them by about 3 inches, add 1 tsp. Baking soda. Soak 8-12 hours (overnight). Rinse beans thoroughly. Pour into a pot with 8 cups cold water. Bring to boil. Scoop off foam from top. Continue to boil and skim foam till nearly gone or for 1/2 hour. Slice garlic in half and put into bean pot. Wash and chop rosemary, add to pot with salt and pepper. Cover, let cook 45-60mins or until soft. Add diced tomatoes and olive oil. Let cook 15mins. Blend or mash.
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