Text 34826, 74 rader
Skriven 2013-03-15 06:33:00 av Dave Drum (65014.cooking)
  Kommentar till text 34815 av JIM WELLER (1:123/140)
Ärende: Pea soup
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DS> Our pea soup is usually thick enough that you can stand a spoon up

 DD> I seem to remember Ian referring to those as a "potage"
 DD> rather than a "soup".

 JW> French soups tend to be either thin, clear consommes or thick
 JW> potages and rarely broths with chunky bits as we are used to. When
 JW> they are the chunks are quite large so the dish is more like what
 JW> we would call a stew.

 JW> And the French have dozens of specific labels for particular styles
 JW> of soups and stews, just like the Inuit allegedly have 50 names for
 JW> snow.

 JW> Not remotely French:

Well, we're not of the Froggish persuasion, are we? They're awf'ly proud of
their "cuisine" which they mostly swiped from the Italians when the Medici
toots came up to be the Queen of May (or whatever) and brought her cooks and
cook books with.

I dunno how French this is past the name - but, it be pretty good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Meatball Soup
 Categories: Soups, Rice, Beef, Herbs
      Yield: 4 Servings
 
    1/2 c  Long grain white rice
      8 oz Ground beef; 225g
      1 lg Egg; beaten
    1/4 c  Onion; grated
      1 lg Pinch garlic granules,
           - parsley & nutmeg
    1/2 c  Dry red wine
     42 oz (3 cans) Beef broth; 1.25 l
           Salt & pepper
 
  Add rice to 1 1/2 cup water. Boil 5 minutes; drain
  well. Blend rice, ground beef, egg, onion, garlic,
  parsley, and nutmeg; form into small meatballs. Add
  wine to broth; bring to boil. Drop meatballs into
  hot broth, one to at time. Bring to boil again;
  reduce heat.
  
  Simmer 20 minutes. Add salt and pepper.
  
  Microwave: Add rice to 1 1/2 cup salted water. Bring to
  a boil. Hold 5 minutes; drain well. Combine meatball
  ingredients as above. Bring wine and broth to a boil.
  Drop meatballs into hot broth, one at time. Bring to
  a boil again. Hold 10 minutes. Add salt and pepper.
  
  Source: The Complete Diabetic Cookbook by Mary Jane
  Finsand
  
  Brought to you and yours by Nancy O'Brion and her
  Meal-Master
  
  Scaled up from single serving to 4 servings by UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Despair is perfectly compatible with a good dinner. - William Thackery
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