alted water in large pot for pasta. Add pasta and cook
ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the
For the soffritto, process all
Cut the meat from the beef bones into about 1/2
aute function. Add beef in batches, season with salt and pepper, and
d pepper.
Combine gently with a fork.
Line a
roaster uncovered at 300* for 2- 2 1/2 hrs
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
Wash meat and bones.
Let soak in enough water to cover them until some of blood is washed off.
Put meat and bones in large pot.
Add cold water enough to cover.
Cook until foam gathers on top on medium heat.
Scoop foam out with strainer.
Cover until boils.
Lower heat and cook 1 1/2 hours or until meat is tender. Add rest of ingredients.
Cook on low heat for 25 to 30 minutes. Do not boil again.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Marinate the beef slices with the steak sauce, ginger and
In a large saucepan, combine tomato juice and all soups.
Stir until well blended.
Bring to a boil.
Reduce heat and let simmer. In a medium bowl, combine flour, salt, baking powder, milk and eggs.
Drop by level teaspoonfuls into simmering soup.
Cover; cook over medium heat for 10 minutes, or until dumplings are firm. Serve immediately.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
rge Dutch oven or medium soup pot over medium heat.
and cook the mixture, stirring, for 1 minutes. Add the cumin
e heat and combine it with the buttermilk or sour
For the soup: put the beetroot, carrots, parsley
Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
FOR THE MEATBALLS: Combine the first