Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: One-Pot Cabbage Soup Followup-To: rec.food.cooking Date: Thu, 21 Oct 1999 22:29:20 -0400 Organization: attcanada.net Lines: 26 Approved: phill@rt66.com Message-ID: <044601bf1c98$45770d20$12a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:36779 One-pot Cabbage Soup >From "The Cooks Companion" 500g rindless smoked streaky bacon 12 small potatoes, halved 12 baby carrots, halved 6 golf ball sized turnips, halved 6 pickling onions, quartered 500g green beans, cut into 3cm pieces 250g shelled green peas 1/2 Savoy or other green loose-leafed cabbage, sliced freshly ground black pepper freshly grated nutmeg Put bacon, potato, carrot, turnip and onion in a heavy saucepan. Cover with cold water, bring to a boil and simmer very gently for 45 minutes. Raise heat to a bubbling boil and add beans. After 5 minutes add peas. After another 5 minutes add cabbage. Reduce heat and simmer a further 10 minutes. Lift out bacon, cut into small pieces and return to pot. Taste for salt and season with pepper and nutmeg. Serve with good sourdough bread. Makes 6 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!arclight.uoregon.edu!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Collection (3) Pumpkin Soup Followup-To: rec.food.cooking Date: 25 Oct 1999 05:48:16 -0600 Organization: cs.com Lines: 79 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <0.b91dd2e0.254148db@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36817 Curried Pumpkin Soup PUMPKIN SOUP CREAMY PUMPKIN SOUP Curried Pumpkin Soup This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. 4 Macintosh apples, peeled and chopped 1 tablespoon butter or margarine 1 onion, finely chopped 2 cloves garlic, crushed 1 tablespoon curry powder 1 teaspoon ground cumin 1 (14 ounce) can pumpkin puree 4 cups chicken broth 1 cup water 1 teaspoon white sugar sour cream or yogurt Melt butter or margarine in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally. Puree soup in a food processor or a blender. Return soup to saucepan; reheat, covered, over low heat. Ladle soup into bowls, and swirl a little sour cream or yogurt in the center of each bowl. Makes 6 servings PUMPKIN SOUP 2 medium onions 2 Tbsp. butter 1 Tbsp. flour 2 cup chicken broth 1 cup half and half 3 cup pumpkin puree salt to taste ground pepper 1/2 cup cream, whipped dusting nutmeg 3 Tbsp. toasted pumpkin seed First, steam a pumpkin, cut into pieces, for 30 to 45 minutes. Puree in electric mixer or food processor. Set aside. Can be prepared a day or two in advance. When ready to make the soup. Saute onions in butter in a large saucepan over low heat until soft. Sprinkle in flour and stir 2 to 3 minutes. Gradually add chicken broth, then pumpkin puree. Cook gently for 15 minutes. Salt and pepper to taste. Pour into bowls and top with dollop of whipped cream, a dusting of nutmeg and pumpkin seeds. CREAMY PUMPKIN SOUP 1 cup hot water 3/4 cup canned pumpkin 3 Tbsp. thinly sliced green onions 2 tsp. frozen orange juice concentrate 1 1/2 tsp. low-sodium instant chicken bouillon granules 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger 1/2 cup skim milk In 1 quart casserole, combine all ingredients, except milk. Mix well; cover. Microwave at High for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once. Stir in milk. Microwave at High for 30 seconds to 1 minute longer or until hot. Stir before serving. Makes 4 servings, 1/2 cup each. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.