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Category:Soups - Author:N/A- Contributor:
SHALLOTS AND TARRAGON SOUP
Ingredient:


  • 5 c. chicken broth
  • 8 lg. shallots in thin slices
  • 1/2 tsp. dried tarragon
  • 2 celery stalks chopped with leaves
  • Salt and pepper
  • 4 egg yolks
  • 1 c. heavy cream
  • Chopped chives
  • Paprika




Direction:

1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half.


2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika.

Serves 6.

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Title:MEXICAN SOUP - Author: N/A - Contributor:
Ingredient:

  • 1 lb. lean ground beef

  • 8 c. chicken stock

  • 4 tbsp. flour

  • 1 egg

  • 1 red chili pepper

  • 4 med. carrots, grated

  • 5 1/2 tbsp. Minute rice

  • 1/2 lb. spinach fresh or frozen

  • chopped
    1/2 tsp. oregano

  • 1/4 lb. ham chopped

  • 2 1/2 tbsp. parsley


Direction:
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.
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