Spinach Soup
Submitted
by: Barbiel |
2 cups shredded spinach (1 bunch)
2 tablespoons grated bottle gourd or white pumpkin
1 teaspoon fresh cream (optional) |
salt and pepper to taste
1 small blob butter
2 cups water |
| Wash
spinach well. Put in a large vessel. Sprinkle 2-3 pinches salt
and add gourd. Boil covered, on high, till soft (3-4 minutes
after boiling). Take of fire and put in colander. Pour cold
water over it. Blend in a mixie till smooth. Add water, mix and
take in a deep pan. Add all other ingredients, except cream.
Bring to a boil. Serve piping hot. Beat cream and pour a swirl
of it over individual bowls. Serve with warm garlic rolls or
soup sticks. Makes 2 servings. |
Broccoli Soup
Submitted
by: Barbiel |
2 bunches fresh broccoli
1/2 lb butter
2-6 cloves of fresh garlic, chopped fine
1 tablespoon chervil (fresh or dried, finely chopped)
1 teaspoon salt
1 teaspoon white pepper
3 cups milk (use full-cream milk) |
1 medium egg yolk, beaten
1/4 cup flour (no lumps)
1/8 teaspoon cardamom
1/8 teaspoon mace
1 cup heavy cream
1/3 cup Gruyere cheese (fresh, grated fine)
1/3 cup parmesan cheese (fresh, grated to powder) |
| Cut broccoli into
bite-size pieces. Discard the hard stem pieces, but keep tender
leaves and stem parts. Steam the cut broccoli for about 5-8
minutes, until just bright green in color. Do not overcook. In a
10-inch enameled (non-metal) skillet, heat 6 oz of butter until
melted. Add chopped garlic and wait until butter is hot enough
to cook in. Add steamed broccoli, then chervil to the skillet.
Lightly salt the broccoli. Cover and cook over medium low heat,
stirring occasionally with a wooden spoon, for another 5-10
minutes or until the broccoli turns a darker green color and
becomes very soft. Mash the broccoli right in the skillet until
no large pieces remain. Use a potato masher or a strong wooden
spoon. Mash until there are no pieces remaining that are too big
to fit in a soup spoon. While broccoli is cooking, add beaten
egg yolk to 2 cups of milk. Put 3 tablespoons butter into a 2-3
quart saucepan. Use enamel or glass for best soup flavor. Metal
pans will make this soup bitter. Melt butter and add flour. When
the flour bubbles and starts to cook, add the egg/milk mixture
into the saucepan. Add the cardamom, mace, and white pepper.
Stir contents of saucepan constantly with wooden spoon until
thick. Lower the cooking heat. Empty the mashed broccoli mixture
into the saucepan. Stir until well-mixed. Slowly stir in the
remaining milk and the cream. As soon as the soup becomes hot
enough to cook again, add the grated cheeses. Turn the heat down
lower and simmer for about 5 more minutes, stirring to allow the
cheeses to melt and mix while the table is being set. Serve
immediately and retire quickly so as not to be trampled by those
who smelled it cooking. Serves 4-6. |
Pea and Ham Soup
Submitted
by: Lady Seanna |
2
cups dried peas or split peas
1/2 cup diced pieces of cooked ham or a ham bone
1 large onion and a little fat (optional) |
6
cups ham stock or water
cream, parsley (optional)
seasoning |
| Soak the peas as
directed on the packet. Chop the onion, if used and soften in a
little fat over low heat. add the peas and water or stock and
the ham bone if used. Cook gently until the peas are soft about
an hour. Remove the bone and strip off any meat. This should be
diced into small pieces and reserved. Puree the peas in a
blender. Adjust the seasoning, and add the diced ham. Serve with
a swirl of cream or a sprinkling of chopped parsley on top.
Yield: 6 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|