cantdog
Waybac machine
- Joined
- Apr 24, 2004
- Posts
- 10,791
yesterday's soup
I wrote this one down because the clear-broth soup (which I made for my vegetarian daughter on our Thursday night talk group) became so creamy and thick without my expecting that it would. Maybe the butter?
Three-Stage Cabbage Dumpling Soup
Make the Broth generous core of a head of green cabbage
two cubes "fines herbes" organic bouillon
one cube Knorr vegetarian
half-tablespoon plus of prepared horseradish
scant teaspoon red wine vinegar
several shakes of soy sauce
about half a bunch of trimmed celery, mostly
middle stalks
two small onions or one large
a big peeled carrot in split chunks
a couple slices of turnip or parsnip
one clove of garlic mooshed
ten peppercorns, whole
a goodly pinch of ground celery seed
a more generous pinch of Old Bay seasoning
much water
Boil, skim, cover, simmer. When at peak of fresh flavor, pour into
another pot through a colander, rinse out the pot and pour it back in through a fine
strainer to get the grainy stuff out of the bottom. Cover the broth pot and set aside.
Make the Soup teeny red potatoes with their skins on, quartered
(or sixthed or whatnot)
a third of the remaining cored head of green
cabbage, shredded coarsely
one moderately small onion in crescents
one large outer rib of celery, diced very fine
three cloves garlic, sliced thin
minor amount turnip or parsnip, diced
butter
Butter-steam this stuff in a heavy pot big enough to hold all of it and
also all the broth. Stir and circulate it until some browning begins,
then add all the broth. Boil, skim, simmer until vegetables are a little too
crunchy, really.
Make the Dumplings (page 300, paperback Fannie Farmer, "chicken with dumplings" recipe)
one cup flour
teaspoon and a half baking powder
half teaspoon salt
Mix these together thoroughly. Add
green scallion bits (used whiter bits in grilled Portabellas) from six scallions
three plus tablespoons butter (by accident; recipe says use only two)
Pastry-blender... cut fat into flour mix as for piecrust. Slop
three fluid ounces of milk (more only if needed)
into that, and mix only just until the stuff holds together and
incorporates all the stuff in the bowl. Set your soup to simmering and drop
spoonfuls or flattened balls of dough into soup, then cover with heavy lid and do not
open lid for twenty minutes. Serve just then. Dumplings will have steamed, and
soup will have become creamy and thick.
I wrote this one down because the clear-broth soup (which I made for my vegetarian daughter on our Thursday night talk group) became so creamy and thick without my expecting that it would. Maybe the butter?
Three-Stage Cabbage Dumpling Soup
Make the Broth generous core of a head of green cabbage
two cubes "fines herbes" organic bouillon
one cube Knorr vegetarian
half-tablespoon plus of prepared horseradish
scant teaspoon red wine vinegar
several shakes of soy sauce
about half a bunch of trimmed celery, mostly
middle stalks
two small onions or one large
a big peeled carrot in split chunks
a couple slices of turnip or parsnip
one clove of garlic mooshed
ten peppercorns, whole
a goodly pinch of ground celery seed
a more generous pinch of Old Bay seasoning
much water
Boil, skim, cover, simmer. When at peak of fresh flavor, pour into
another pot through a colander, rinse out the pot and pour it back in through a fine
strainer to get the grainy stuff out of the bottom. Cover the broth pot and set aside.
Make the Soup teeny red potatoes with their skins on, quartered
(or sixthed or whatnot)
a third of the remaining cored head of green
cabbage, shredded coarsely
one moderately small onion in crescents
one large outer rib of celery, diced very fine
three cloves garlic, sliced thin
minor amount turnip or parsnip, diced
butter
Butter-steam this stuff in a heavy pot big enough to hold all of it and
also all the broth. Stir and circulate it until some browning begins,
then add all the broth. Boil, skim, simmer until vegetables are a little too
crunchy, really.
Make the Dumplings (page 300, paperback Fannie Farmer, "chicken with dumplings" recipe)
one cup flour
teaspoon and a half baking powder
half teaspoon salt
Mix these together thoroughly. Add
green scallion bits (used whiter bits in grilled Portabellas) from six scallions
three plus tablespoons butter (by accident; recipe says use only two)
Pastry-blender... cut fat into flour mix as for piecrust. Slop
three fluid ounces of milk (more only if needed)
into that, and mix only just until the stuff holds together and
incorporates all the stuff in the bowl. Set your soup to simmering and drop
spoonfuls or flattened balls of dough into soup, then cover with heavy lid and do not
open lid for twenty minutes. Serve just then. Dumplings will have steamed, and
soup will have become creamy and thick.
It's only half of it, and yes - I eat this crap every day.
(just a friendly peck, don't let it go to your head
