Text 8396, 87 rader
Skriven 2008-06-05 13:15:00 av Sean Dennis
     Kommentar till en text av DALE SHIPP
Ärende: Re: Soups
=================
-=> DALE SHIPP wrote to MICHAEL LOO <=-

 ML> Soup with or without sandwich is not a meal.

 DS> I disagree.

My mother rarely served soup in our household without a sandwich.  We were
broke nearly all the time when I was growing up and soup was a fairly common
menu item.  Generally it was tomato soup with grilled cheese sandwiches (still
a favorite late-night meal for me when I come home from work), but bean and
bacon soup with a turkey and cheese sandwich is good too.  The neat thing is
that there's seemingly endless combinations of soup and sandwiches.

However, this meal doesn't hold me over for too long.  I prefer soup and
sandwiches for lunch or a late-night meal since it's fairly light.  I know of
several eateries around here that run such soup and sandwich specials, such as
O'Charley's and Olive Garden (off the top of my head).

Here's a soup that looks like it's more of a meal:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Persian Noodle Soup
 Categories: Soups, Middle east, Noodles, Beef, Persian
      Yield: 6 Servings

      3 lg Onions, peeled and thinly
           -sliced
      3 tb Oil
      2 ts Salt
    1/2 ts Freshly ground black pepper
      1 ts Turmeric
     10 c  Water
    1/4 c  Dried red kidney beans,
           -washed and soaked in cold
           -water for 2 hours and
           -drained
    1/4 c  Dried navy beans
    1/4 c  Dried chickpeas
    1/2 c  Lentils
    1/2 c  Beef broth, preferably
           -homemade
    1/2 c  Coarsely chopped fresh
           -chives or scallions
    1/2 c  Chopped fresh dill
    1/2 c  Coarsely chopped fresh
           -parsley
      6 c  Spinach, washed and chopped
           -OR
      3 c  Frozen spinach, chopped
      1    Fresh beet, peeled and diced
           -in 1/2" pieces
    1/2 lb Persian noodles (reshteh)
           -OR
    1/2 lb Linguine noodles
      1 tb All-purpose flour
      1 c  Liquid whey (kashk)
           -OR
    1/4 c  Wine vinegar

  Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons
  salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups
  water and add kidney beans, navy beans and chickpeas; bring to boil,
  skim the froth as it forms, reduce heat, cover and simmer for 45
  minutes over medium heat.

  Add lentils and beef broth. Cook 55 minutes longer.

  Add chopped chives or scallions, dill, parsley, spinach and beet.
  Continue cooking, stirring from time to time, for 1-1/2 hours or
  until the beans are tender. Correct seasoning and add water if the
  soup is too thick.

  Add noodles and flour and cook about 10 minutes, stirring
  occasionally. Stir in the liquid whey (or vinegar) and mix well.

  Pour the soup into a tureen and serve.

MMMMM

Later,
Sean

 

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