My friend Leslie P (I have a number of friends named Leslie for some reason), emailed me recipes for some soups she has had success making. Thanks, Leslie.
The salmon chowder is rich and hearty, the beet-carrot soup is vegan and full of flavor.
Here's her recipes in her own words ( I think she always wanted to be a blogger, if the truth were known):
The salmon chowder is rich and hearty, the beet-carrot soup is vegan and full of flavor.
Here's her recipes in her own words ( I think she always wanted to be a blogger, if the truth were known):
Salmon Chowder
1 Cup Smoked Salmon ( we always have cans around) cut in chunks.
2 TBS.Butter, 1/2 C. Chopped onions, 1/4 c. sliced celery, 1/2 c. green pepper , 2 TB. flour, 1 1/4 C. Chicken Bouill.., 1/4 c. s. cream., 1 tsp dill, pepper, chopped parsley.
Melt butter, saute onion, clery, pepper. Stir in flour, add bouillon- cook over med. til boiling.
Add s. cream, dill pepper, smoked salmon.
Heat 2-3 min. Top w/ parsley
Rosemary Red Soup
(this one is really good)
3 med. carrots, 1 Beet, 1 TBS olive oil, 1 lg. onion, diced- 1 c. dried red lentils, 6 cups water/stock, 2 Bay leaves, 1 Sprig Rosemary- (3")- 1 TBS Oregano, 2-3 TBs Miso.
Scrub and chop carrots and beet, Heat oil in soup pot, add onion and saute til soft. Add carrots and beet, saute a few min. more, wash and drain lentils, Add lentils, water, bay leaves, rosemary and oregano to sauteed onion. Bring to Boil, Lower heat and simmer 40 min. Remove Bay leaves and stems . Puree Soup in Blender w/Miso- gently reheat before serving.
She is promising me a poblano soup one, too. Can't wait.
--------------------------------------
About the photo: Beets and other good root vegetables at the Berkeley, CA, farmers' market.
No comments:
Post a Comment