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Potato with pumpkin soup

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					Potato with pumpkin soup

Ingredients
1-3/4 lbs. fresh pumpkin 2 leeks\cooked, sliced 4 medium potatoes, roughly chopped 4-1/4 cups chicken stock 1 cup cream salt and pepper, to taste

Instructions
Peel pumpkin, cut into small pieces, put into large saucepan. Add sliced leeks, potatoes, and chicken stock. Bring to boil, reduce heat, simmer uncovered 25 minutes or until vegetables are very soft and tender. Process in a food processor. Return to pan; add cream; season with salt and pepper. Bring to a boil, stirring; reduce heat; simmer 5 minutes.

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corn chowder soup

Ingredients
2 cups fresh or frozen corn kernels 1 lime, zest and juice 2 Tbsps. corn oil 1 large yellow onion\cooked, peeled and minced 4 cups chicken stock, preferably homemade 2 cups russet potatoes, peeled, diced 1 tsp. chili powder 1/2 tsp. crushed red pepper 1 tsp. ground cumin 1 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped 1 red bell pepper\cooked, stem and pith removed, seeded and chopped 1 cup heavy cream 1/2 cup fresh cilantro, chopped 5 sprigs cilantro or parsley, for garnish 1/2 tsp. Kosher salt

1/2 cup salsa, for garnish

Instructions
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary. To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

leek with potato soup

Ingredients
2 oz. unsalted butter 1 Tbsp. oil 6 leeks\cooked, sliced 4 potatoes, sliced 4-1/4 cups chicken stock 1/8 tsp. grated nutmeg 3/4 cup cream fresh chives (optional), chopped, to garnish

Instructions
Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives,

www.prak2007.com Minestrone soup

Ingredients

2 Tbsps. plus 2 tsps. olive oil 2-1/4 lbs. veal bones 4-1/4 cups water 4 ripe tomatoes\cooked, peeled, chopped 1-1/2 cups small macaroni pasta 2 carrots\cooked, chopped 1 leek\cooked, thinly sliced 2 zucchini\cooked, sliced 1 lb. canned red kidney beans, rinsed, drained 2 Tbsps. plus 2 tsps. tomato paste 1/2 tsp. sugar 3 English spinach leaves, shredded 1/4 cup fresh parsley, chopped

Instructions
Heat oil in heavy saucepan over medium high heat. Cook bones 3-4 minutes, stirring, until well browned. Add water, bring to boil. Cover and simmer, 1 hour. Discard bones. Return stock to a boil, stir in tomatoes and next 7 ingredients. Bring to a boil, simmer, uncovered, for about 12-15 minutes or until vegetables and pasta are tender. Stir in spinach and parsley just before serving.

Chickpeas

leek soup

Ingredients
2 cups dried chick-peas 1 medium leek\cooked, sliced 2 medium onions\cooked, sliced 2 bay leaves 2 tsps. fresh thyme, chopped 2 tsps. fresh marjoram, chopped 4-1/4 cups water 1-1/2 cups shredded cabbage 1/4 lb. broccoli, chopped 2 celery ribs, sliced

Instructions
Bring chick-peas with water to cover to a boil in a large heavy saucepan. Remove from heat, cover and let stand 1 hour. Drain and rinse. Cover chick-peas with water and bring to a boil. Reduce heat to low and simmer 30 minutes. Drain and add next 7 ingredients to chick-peas. Bring to a boil. Reduce heat, cover, and simmer 1 hour. Stir in remaining ingredients. Cover and simmer about 15 minutes, until vegetables are tender. Remove bay leaves before

Caesar salad
RECIPE INGREDIENTS
1 hard-cooked large egg 2 tablespoons fresh lemon juice

1 tablespoon olive oil 1 tablespoon water 2 teaspoons red wine vinegar 1 1/2 teaspoons anchovy paste 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 garlic clove, crushed 8 cups torn romaine lettuce 1 cup fat-free Caesar croutons 8 teaspoons grated fresh Parmesan cheese

RECIPE METHOD
Cut egg in half lengthwise, and remove and reserve yolk for another use. Mince egg white. Combine juice and next 8 ingredients (juice through garlic) in a small bowl; stir well with a whisk. Combi ne egg white, lemon juice mixture, and lettuce in a large bowl; toss well. Divide lettuce mixture evenly among each of 4 bowls; sprinkle each wit h 1/4 cup croutons and 2 teaspoons cheese.

Hot fajita salad
RECIPE INGREDIENTS
1 tablespoon olive oil 1 small red onion, chopped 1 clove garlic, chopped 2 teaspoons chopped fresh ginger 1 large ripe avocado, or 2 small avocados, peeled, pit removed 1 tablespoon fresh lemon juice 1 cucumber, peeled, seeded, and diced 2 tablespoons chopped fresh chives 1 1/2 cups chicken broth, chilled 1/3 cup nonfat sour cream 1/2 teaspoon salt 1 tomato, seeded and chopped, as a garnish

RECIPE METHOD
In a sauté pan over medium heat, heat the olive oil. Add the onion, and cook for 2 minutes. Add the garlic and ginger and coo k, stirring, for another minute. Remove from the heat and set aside. Chop the avocado and place the meat in a bowl and toss with the lemon juice. In a food processor, puree the avocado and cucumber until smooth. Add the sautéed onion mixture and the chives and process again. Transfer the avocado mixture to a large bowl. Stir in the chicken broth and sour cream until smooth. Season with salt. Chill the soup thoroughly in the refrigerator. To serve, garnish with the chopped tomato.

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