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
way--add back to the soup and discard the bones.
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.
f tomatoes, including liquid, to soup.
Serve with Ritz crackers
Combine turtle meat, beef stock, bay leaf, mace, lemon juice and Tabasco sauce. Bring to boiling and cook until turtle meat is tender.
Remove bay leaf and mace. Add egg white and season with salt and pepper. Add sherry after removing soup from heat.
Put the turtle meat in a large saucepan
Cut parboiled turtle meat into small dice.
Brown slowly in chicken fat or butter.
Add onion and saute slowly over medium heat until onion is soft and yellow.
Add mixture to chicken broth in a soup pot.
Season with salt and pepper.
Simmer gently for 10 minutes.
Serve with a sprinkling of chopped parsley and a slice of lemon floating on top.
Makes 5 to 6 servings.
Brown bones, onions and carrots very slowly in butter in heavy pan.
Add flour and stir until blended.
Add cold beef stock, tomatoes, cloves, salt and pepper.
Heat slowly to boiling; skim, cover, and simmer 2 hours.
Strain stock through a fine sieve and cool quickly.
When cold, remove fat and if necessary clarify soup. Add turtle meat and sherry, bring to a boil and serve with a slice of lemon and chopped egg.
Serves 6.
Place the turtle or terrapin meat in a large, heavy kettle. Add the scallions and 1 1/2 quarts water.
Simmer together gently for 2 hours.
Remove the meat from the broth and dice.
Return to the broth.
Add 1 quart water, the instant beef broth and salt; simmer for 2 hours longer or until the meat is tender.
Serve hot. The turtle meat was considered a \"good medicine\" among the Plains Tribes.
Boil meat until tender; save liquid for soup.
Have butcher break knuckles in 2-inch pieces.
Place in a roasting pan and add chicken fat or butter, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
Bake at 400\u00b0 until brown (about 30 minutes).
Remove from oven and add flour, mixing well.
Reduce oven heat to 350\u00b0 and cook 30 minutes longer.
Scrape mixture into a large soup kettle.
Add broth and tomatoes.
Cook at a simmer for 3 1/2 hours, covered.
Clean turtle and cut into small pieces.
Boil in salt water until very tender.
Bone and save stock.
Brown flour and onion in oil over low heat.
Mash two hard-boiled egg yolks with cloves, cinnamon and nutmeg.
Blend well and add tomato sauce.
Add tomato mix and boned meat to stock.
Boil 30 minutes.
Add juice or wine, lemon and garlic.
Add egg whites.
Season with salt and pepper. Serves 4.
Preparation Time:
2 hours.
Combine first six ingredients together in stock pot.
Bring to boiling point and cook until meat is tender.
Remove bay leaf and mace; add egg white and season with salt and pepper.
Add sherry after removing soup from heat.
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.
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.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Grate carrot and cook with chicken in chicken broth and 4 cups water.
Cook chicken about 10 minutes then add noodles and cook till done.
Add cream of chicken soup and cook about 5 minutes longer.
Mmm mmm good.