Text 8536, 68 rader
Skriven 2008-06-08 17:56:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Meat Balls, Mamma Mia!
==============================
 Hi, Ruth,

 > hours, then debone it.  She'd then add rice and frozen mixed veggies to
 > the water, with the turkey and just salt/pepper for seasoning. Let it
 > adaptations are using brown rice and other seasonings (whatever I grab
 > that fits), cooking it with the rice for about an hour, then adding the
 > the frozen, mixed; sometimes I'll get creative and use "whateveahs".  I
 > made a soup once with chicken neck bones, 12 different kinds of veggies
 > (mostly fresh) and rice that was more of a stew than soup but it was

 CS> Ok, not radically far off what I've done.  I hadnt used frozen veggies

 RH> For commercially put up veggies, my mom used the frozen instead of the
 RH> canned. I do the same as canned usually don't have the texture I like.

 I think frozen mixed vegetables are a great idea
 for making soups, as they include things I probably
 wouldn't even have on hand if I relied on what I'd had
 on hand fresh. I don't use green beans for anything,
 but I noticed I didn't mind a few of them in a
 vegetable soup. You are probably the same with
 the limas, a few in the mix are OK. And there is
 nothing to apologize for in simple frozen vegetables,
 no HFCS, usually no salt or any added sugar. And
 I have noticed in the winters, some frozen vegetables
 are cheaper per pound than fresh.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Minty Sweet Pea Soup
 Categories: Soups, Vegetables
      Yield: 4 Servings

      3 T  Butter
      1 c  Chopped onion
      5 c  Chicken stock
      1    Medium russet potato, diced
     16 oz Frozen baby sweet peas
    1/2 t  Ground cumin (optional)
      1 c  Fresh mint leaves, loosely
           -packed
           Salt and freshly ground
           -pepper
           Milk, additional stock or
           -cream (optional)
           Fresh edible flowers, mint
           -leaves or chive sprigs for
           -garnish

    Melt butter in a dutch oven and heat until foamy. Add onion and
  saute five minutes. Add chicken stock, potato, peas and cumin, if
  using. Bring to a boil; reduce heat to medium-low and simmer for 15
  to 20 minutes, until vegetables are soft. Add mint leaves and puree
  in batches in a blender.
    Return soup to pot and season with salt and pepper. Strain soup
  through a fine sieve for a more elegant soup, or serve chunky for
  more of a peasant-style soup. Thin with a little milk, stock or
  cream, if desired. Serve hot or cold, garnishing each bowl with an
  edible flower or a sprig of fresh mint or chive.

  From an article by Marty Hair, Knight-Ridder, in the Buffalo News.
  Typed for you by Joan MacDiarmid.

MMMMM
 Joan MacDiarmid
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