Text 10517, 73 rader
Skriven 2014-03-03 23:45:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 10483 av Michael Loo (1:123/140)
Ärende: soups?
==============
 -=> On 03-02-14  16:34,  Michael Loo <=-
 -=> spoke to Dave Drum about mutts and mutton 274 <=-

 DD> Stews are a great goodness ... I likes 'em. A lot!

 ML> Funny thing, I like stews and gravies but am not a fan
 ML> of soups. Guess I've said that about a hundred times.

In what category do you put gumbo?  I'd say closer to a stew than a
soup.  I recall that when Ian visited us we served some of our split pea
soup -- which is thick enough that one could almost stand a spoon in it.
He was not used to that sort of soup, tending much more to the thin
broth type.


On another note, in my current file of recipes I am using to post from I
have noticed that a very large number are from Karen Mintzias.  I do see
her on facebook from time to time, but not often.  As a follow up
comment, I try to eliminate recipes that have been posted by current
participants.  Your name, Dirty Dave and Jim Weller occur very
frequently in the file I extracted.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fakes Xithati (Sour Lentil Soup)
 Categories: Greek, Soup, Vegetarian
      Yield: 6 Servings
 
MMMMM-----------------------KAREN MINTZIAS----------------------------
      2 c  Brown lentils
      2 qt Water
      1 c  Finely chopped spring onions
      1    Garlic clove (opt.); crushed
    1/4 c  Finely chopped coriander *
    1/3 c  Olive oil
    1/4 c  Cold water
      1 tb Flour
    1/4 c  Vinegar (or to taste)
           Salt
           Freshly ground black pepper
 
  *Note: Finely chopped parsley may be substituted for coriander leaves.
  
  Wash lentils in several changes of cold water, or place in a sieve
  and run water through them.  Drain.
  
  Put lentils in a large pot with 8 cups water, spring onion, garlic if
  used, oil and coriander or parsley (or a combination of the two if
  preferred). Bring to the boil, cover pan and simmer on low heat for 1
  hour or until lentils are soft.
  
  Put water and flour in a screw top jar, seal and shake until
  thoroughly combined.  This prevents lumps forming.  Pour this
  gradually into boiling soup, stirring constantly, until thickened
  slightly.  Add vinegar and salt and pepper to taste.  Return to the
  boil, boil gently for 5 minutes, then serve hot.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1
  86302 069 1
  
  Typed for you by Karen Mintzias
  REPOST SEPT 1999
  From: Kevin Jcjd Symons               Date: 09-09-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:09, 03 Mar 2013
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