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| Generally speaking, soups - three kinds - broths, dense soups, and purées. |
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Generally speaking, soups - three kinds - broths, dense soups, and purées.
The broth is made, boiling fruit or vegetables (a celery, for example) while all food is not taken, and then straining from a transparent liquid. Small sago or macaroni in general is added and prepared in it. When carrots and turnips are used, some small parts are cut by cubes or freakish forms, have prepared separately, and have added to intense soup.
Here 2 examples of recipes of a broth:
Soup of the Broth of Barley
1 carrots
1 turnip
4 leeks or 3 small onions
4 parsley of branches
4 celeries of sticks
1 pearl barley of a tea cup
3 qts. Waters.
(The celery can be lowered if it is desirable, or when during a season, 1 tea cup it it is possible to replace with green peas).
Pure bush (but do not clear), carrots and turnip. A washing celery, parsley, and barley. Raskromsajte all vegetables precisely; inserted into a pan with water. Finish to boiling and slowly boil within 5 hours. Add the split parsley and giving.
Cream of Soup of Barley
Make a barley broth as in the recipe above. Then naprjagite it through a wire sieve. Compress it well to receive soup, so thick as far as possible but not to wipe barley through. A skin 1/2 pound. Tomatoes, having rummaged in half, and the cook to semideath it is very soft in the closed pan (do not add some water). Add to barley soup, ripen once, and giving.
Dense soups always include some flour components that utolstit (a flour, a pea flour, a potato, etc.).
Here an example of the recipe of dense soup:
Chestnut Soup
1 pound. Chestnuts
Ounce 1-1/2 nutter or oil
2 table spoons have split parsley
1 not sifted flour of a table spoon
Water pint 1-1/2
At first put on chestnuts (not firing or ukalyvaja) in cold water, and boiling within an hour. Then remove bowls and place nuts in an enameled pan with fat. Roast within 10 minutes. Add a flour gradually, moving all time, then add water. The cook softly during a half an hour. At last, add parsley, ripen, and giving.
More likely it is more good, if the flour is lowered, the necessary thickness received, wiping soup through resheto before to add parsley. Those who does not object some milk, can use 1-pintovoe milk and 1-pintovuju water instead of 1-1/2 waters pint.
Purées - The dense soups made of any vegetable or vegetables, boiled and wiped through resheto. It is made, a little for once, with a wooden spoon. A little hot liquor is added to a vegetable from time to time to help it through.
Here an example of soup Purée:
Purée New Vegetable soup
2 cups the New Vegetables split (any combination)
3 Green Onions Tbs, cutting
1/2 tsp the Thyme of Sheet which crumble
1 1/2 Water of a cup
2 tsp Oils or Margarine
3 Tbs Parmesean the Cheese grated
Salt
Basis pepper
Lemon juice
Association vegetables, onions, thyme and water in a pan. Bring in boiling, reduce a heat and boil, covered while vegetables are not so gentle, approximately 8-10 minutes. Remove from a heat, movement in oil and cheese. The mix, smooth in a blender or a food combine and, adds salt, pepper and a lemon juice to be on taste. Soup will be thick.
Copyright 2006. |
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| About the Author |
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Dzhonatan - the founder http://www.easy-recipes-secrets.com – a special place, where it shows 3 BIG secrets to make any recipe pure success.
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