Text 17510, 79 rader
Skriven 2011-11-07 04:32:00 av DAVE DRUM (1:123/140)
Ärende: SFGate 972
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bread Soup w/Garlic & Wilted Greens
 Categories: Soups, Breads, Potatoes, Greens, Cheese
      Yield: 12 servings
 
     10 cl Garlic
      2    Loaves crusty Italian bread;
           - sliced 1/2"
      3 lg Onions
      2 tb Extra virgin olive oil + oil
           - to taste
  2 1/2 lb Potatoes
      2 bn Kale
      4 qt Vegetable stock
  1 1/2 lb Savoy cabbage
      3 c  Water
           Salt & fresh ground pepper
      2 bn Sorrel; stemmed, leaves very
           - thinly sliced
    1/2 c  Fresh grated Parmesan
 
  By Tara Duggan, Chronicle contributor
  
  To freeze this soup, prepare everything except the bread,
  sorrel and Parmesan. Let the soup cool, then cover tightly
  and freeze. After defrosting, reheat the soup, stir in the
  sorrel and cook only until it wilts. This last-minute touch
  restores the soup's fresh flavor. To further enhance the
  flavor, toast fresh bread and garnish with freshly grated
  cheese.
  
  Preheat the oven to 400øF/205øC.
  
  Lightly crush 2 garlic cloves and rub the bread slices with
  them. Toast the bread in the preheated oven for 10 minutes
  on each side. Set aside. Thinly slice the onions; mince the
  remaining garlic.
  
  Heat the olive oil in a large stockpot. Add the onions and
  saute over medium heat until lightly caramelized, about 15
  minutes. Add the minced garlic and saute for 5 minutes.
  
  Peel the potatoes and cut into medium dice.
  
  Trim off 3 inches from the stem ends of the kale; cut the
  leaves into 1/2-inch ribbons.
  
  Add the stock to the pot and bring to a boil. Add the
  potatoes and kale and simmer until just tender, 8 to 10
  minutes.
  
  Quarter the savoy cabbage. Remove the core, then thinly
  slice the leaves.
  
  Add the cabbage and the water to the soup and bring to a
  boil. Reduce heat and simmer until wilted, about 2 to 3
  minutes. Season with salt and pepper.
  
  Stir in half of the sorrel and let wilt for 1 minute.
  
  To serve, place a piece of toast in each bowl.
  
  Spoon some Parmesan on the toasts, then ladle in the soup.
  Top with the remaining sorrel and a drizzle of olive oil.
  
  Serves 12.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 June 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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