Simmer turtle soup and split pea on low heat for 15 minutes. Remove from heat and add sherry wine.
Whip cream until stiff and add curry powder.
Place soup in serving bowls and top with generous amount of cream.
br>Reserve.
In a soup pot, add oil and sweat
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
and saute, while stirring occasionally, for 3-4 minutes or until
he egg and sherry. Simmer for 2 hours. Remove the oxtail
Add all ingredients, except flour and eggs, and simmer over low heat for 1 1/2 hours.
Brown the flour.
Make a paste of the flour and an additional 2 to 3 cups of hot water in a blender. Add to the soup.
Chop the hard-boiled eggs and add to soup. Simmer an additional 1 hour.
Put the turtle meat in a large saucepan
nd place in the fridge for 1 hour.
Shape the
Mix all ingredients and simmer for 1 to 2 hours.
After about 10+ minutes (original recipe said about 5 minutes, but
ead to soak in water for at least 6 hours.
f tomatoes, including liquid, to soup.
Serve with Ritz crackers
To make roux, use 2 tablespoons of oil and 3 tablespoons flour, and add to saucepan.
Cook over medium-low heat, stirring until smooth and brown, set aside.
Boil all meat chunks together.
Chop eggs and lemons in very small pieces.
After meat is cooked and tender, remove and cut into smaller pieces.
Fry onions in the roux for 3 minutes.
Add the broth and meats and remainder of ingredients, except wine, and let cook for 30 minutes.
Just before serving, add the wine.
Put all ingredients in a large stock pot, except for the hard boiled eggs.
Cook over medium heat until boiling.
Cover pot and simmer for 3 hours.
Add hard boiled eggs, chopped at 2 hour 45 minutes.
add the garlic and cook for 1 minute, add the carrots