Text 9251, 65 rader
Skriven 2008-06-19 00:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Bacon tastings
==========================
-=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

 > boxed bacon.

 CS> (truely 1 lb, not the 12 oz they reduced to)

Whereas my "pound" of bacon is getting bigger; it's up to 500 g.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

      Title: SPINACH SOUP WITH SWEET POTATO SLITHERS
Categories: Soups, Bacon, Australian
   Servings: 6

    500 g  Spinach- baby
      2    Stock- chicken cubes
      2 tb Flour- soy
      1 md Onions
      2 c  Water
    1/2 ts Nutmeg; freshly grated
      2 sl Bacon rashers; sl fine
      1 tb Butter
      2 c  Cream
      1 sm Sweet potato
      1 c  Peanut oil; 4 frying
           Salt
           Black pepper-cracked

Fresh prosciutto makes a succulent Mediterranean alternative to
bacon and frozen spinach may be used if fresh baby spinach is
unavailable. The sweet potato slithers also make a great snack on
their own. The soup may be served cold as a summer soup.

Clean sweet potato thoroughly to remove skin. With a vegetable
peeler, press down firmly and scrape off a long curl of sweet
potato. Repeat until you have made about 24 slithers. Heat oil in a
non-stick fry pan and shallow fry the sweet potato slithers for
about 2-3 minutes until they are golden brown. Drain on paper
towels. Place slithers on a tray an keep warm in a low oven until
the soup is ready.

In a colander, run boiling water over spinach leaves until they are
slightly wilted. Heat the butter in a heavy-based saucepan and saute
the bacon. Set aside. In a blender or food processor place the
spinach, crumbed stock cubes, soy flour, nutmeg, roughly chopped
onion, salt, freshly cracked pepper and water and blend until
smooth.

Pour into the same saucepan the bacon has been resting in and bring
to the boil. Lower heat and simmer for about 5-10 minutes. Stir in
cream. Remove from heat and serve with the sweet potato slivers.

From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTAHam & Swiss
From: Kevin Jcjd Symons

MMMMM

Cheers

YK Jim


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