Adapted from another great soup cookbook: The Daily Soup Cookbook Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999 Ingredients: * 10 big leaves of Napa cabbage, chopped * 4 T. soy sauce * 2 T. fresh lime juice * 3 t. kosher salt * 1/4 t. ground black pepper * 1 […]
Author Archive for: neelyhouse
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Entries by neelyhouse
Lentil Soup * 1/4 cup extra virgin olive oil * 3 large carrots, diced * 3 celery stalks, diced * 1 large onion, diced * 3 cloves garlic * 2-inch piece fresh ginger * 2 qts. vegetable stock * 2 cups dried RED (they are really orange) lentils * Salt and freshly ground black pepper […]
“Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.” 6 servings. INGREDIENTS: • 1 tablespoon […]
(South Indian Lentil Soup) SERVES 6 INGREDIENTS • 1 cup Red Lentils • 2- 14 oz. cans Tomatoes, chopped • 2 T. Tamarind concentrate** • 2 sprigs fresh Curry leaves** • a bunch of fresh Coriander leaves (cilantro) • 2 t. Mustard seeds • 4 T. Ghee (clarified butter) • Salt to taste Roast the […]
Ribollita is like minestrone but includes beans instead of pasta. In Italy, this is traditionally served ladled over bread and a rich green vegetable, although you can omit this for a lighter version. Serves 6 to 8 INGREDIENTS 3 Tablespoons olive oil 2 onions, chopped 2 carrots, sliced 4 garlic cloves, crushed 2 celery stalks, […]
INGREDIENTS • 2 cups semi-sweet chocolate chips • 2 cups dark chocolate chips • 2 cups white chocolate chips • 1 quart heavy cream • 1/2 cup dark corn syrup • 2 Tbsp real vanilla extract (imitation ruins it) • 2 cups strong brewed espresso grind coffee Toppings • super fine espresso grind coffee • […]
Chestnut-Fennel Soup with Apple-Walnut Chutney Adapted from Vegetarian Times October 2003, Serves 6 Created by noted New York chef Terrance Brennan of Picholine and Artisanal fame, this Picholine soup brings together some favorite autumn ingredients and flavors. Chestnut-Fennel Soup * 3 Tbs. unsalted butter * 1/2 cup (about 2 oz.) thinly sliced onion * 1 […]
Adapted from Bon Appétit | June 1999 | Serves 6 http://www.epicurious.com This recipe can be prepared in 45 minutes or less. In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead. Serve this hot or […]
South Indian, Makes 4 servings Preparation Time: 30 Minutes INGREDIENTS • 3 cups of peeled, diced tomatoes • 1 onion, chopped • 4 cloves garlic, crushed • 4 green chilies, chopped • 1 tbsp jaggery** • 1 tsp brown mustard seeds • 10 fresh curry leaves** (this is absolutely necessary and worth the trip to […]
Greater Pittsburgh Community Food Bank, fighting hunger in southwestern PA for over 30 years.