lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
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Post by lynn on Jun 15, 2006 1:23:54 GMT 10
no apology please.....it just struck me as funny when you said soggy, I thought, ewww, that doesn't sound very appealing, does it??? LOL
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Jun 20, 2006 12:51:12 GMT 10
Hi all,
Just a quick thank you to all of you who participated!
Ok the new "chef" is:
BR!!!!!!! tada!!
Below I've pasted a soup recipe you posted. What I'd like to know is this: Does your family enjoy a variety of soups and what would you say is your favorite? Have you had a chance to make this one yet?
-------------------------------------------------------------------------------- Acorn Soup Recipe
Yield: 3
Ingredients
1 acorn squash (about the size of a large softball), scrubbed on outside and cut into 4ths (unpeeled) 1/2 cup dried white beans 2 stalks celery, chopped 1 cup onion, chopped 3 cloves garlic, minced Vegetable bouillon/broth (dry, enough for 2 cups liquid broth) Pepper Parsleysprigs and carrot curls for garnish Directions
Soak beans overnight. Rinse beans and put in large pot with 3 cups water. Add celery, onion, garlic and bouillon, bring to boil and then turn down to low (cover pot). Fill Another large pot with water and bring to a boil. Put the acorn squash in the boiling water and boil for about 10-15 minutes or until a fork poked into The inside feels like poking a well done mashed potato. Remove the squash and set aside to cool. Once the squash is cool enough to handle, scoop out The inside and puree in a blender or food processor. After the squash is pureed, add it to the bean mixture. Finish cooking soup so that an hour has Passed from when the beans started cooking. If the soup is too watery for your taste, cook without the lid on for a while, or puree about a 3rd of the Batch (beans, onions, celery, garlic and all) and then add the pureed ingredients back to the original batch. Season to taste with pepper. Garnish with a Sprig of parsley and a carrot curl.
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Post by braided-rug on Jun 20, 2006 13:24:20 GMT 10
Oh boy. Thanks Lynn for being such a great chef of the week.
No I haven't tried it. I do have 2 acorn squash left. What kind of white beans do you think they mean, I was a bit stumped by that. Pintos maybe? I have those.
We used to be really keen on minestrone years ago. The current favourite are pea and ham soup from the can, with sausages added and also brussel sprouts.
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Jun 20, 2006 13:38:08 GMT 10
www.kroger.com/hn/Food_Guide/Great_Northern_Beans.htmMaybe the above is the kind of bean referred to in your recipe that has you puzzled. I have a great recipe, White Christmas Chili, that uses those beans. It's so yummy, my crew nearly licks the pot clean! LOL Great Northern Beans can be purchased in the U.S. bagged dry or canned.
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Post by braided-rug on Jun 20, 2006 17:11:37 GMT 10
In OZ we use cannelinni or butter beans, but I didn't think they meant those. The only other bean we have is lima, and I knew they didn't mean those either. I bought pinto to try from Melbourne probably, but haven't yet. Would pintos kill the dish completely, not sure how much longer my squash will last, it isn't in the fridge.
We usually have lentil soup, it is an all time favourite. I have 4 variations but use mostly three. We eat black bean soup as well. The kids at the moment love bits of ham hock or bacon bones.
This week we had kind of a pantry challenge and have had alot of soupy things. The last was chickpeas and rosemary soup. It was nice. They are garbanzos. Barley, Ham & Vegetable Soup was my favourite. That was yum. It is hard to know the differences between ham, bacon etc. between the two countries. We just used lunch ham, the shaved stuff and it was lovely.
We tried clam chowder recently and that was really nice. We got the clams from the US from usafoods. Last year we had Borlotti Bean & Italian Sausage minestrone, that is my new favourite minestrone.
Tonight, we are still raiding the cupboards and we are using up a sweet potato and some pumpkin for a soup. We will have to use a little more pumpkin as the sweet potato only serves 4. We have some rolls, but in preference we looove pide bread. It is probably our biggest grocery indulgence.
Barley, Ham and Vegetable Soup
1 cup (200g) (US cups are 200ml of liquid, Australian 250ml) pearl barley 2 tablespoons olive oil (AU 20ml US 15ml for 1 tablespoon) 2 medium onions, chopped (10oz) 1 clove garlic, chopped 150g ham (5oz) 2 teaspoons chopped fresh rosemary 1 tablespoon chopped fresh parsley 1 litre (4 AU cups) water 1 large (10oz or 300g) potato, peeled, chopped 1 large (180g or 6oz) carrot, chopped
Add barley to large pan of boiling water, simmer, uncovered, about 40 minutes or until barley is just tender; drain, rinse under cold water, drain. Heat oil in large pan, add onions and garlic, cook, stirring, 5 minutes or until onions are very soft. Add ham and herbs, cook, stirring, 3 minutes, stir in barley. Add stock, water and vegetables to pan, simmer, covered, about 40 minutes or until vegetables are tender. Serves 6.
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Post by braided-rug on Jun 20, 2006 17:14:36 GMT 10
Lentil Soup has to be our favourite, we have made that for many years. Lately I leave it to boil the required time and it tastes so much better than rushing it.
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Post by braided-rug on Jun 22, 2006 19:35:07 GMT 10
Our soup was nice, and I enjoy plain pumpkin soup as well.
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Jun 23, 2006 3:16:09 GMT 10
BR,
I asked my mom about the cannelloni beans and great northern. She says they are nearly the same thing.
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Post by braided-rug on Jun 23, 2006 12:26:22 GMT 10
Thanks Lynn. It sounds like a nice soup.
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