Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Frances Malkowicz' Polish Sorrel Soup
Famous Authors (View All Authors)
Soups - Frances Malkowicz' Polish Sorrel Soup Post by :michaelgg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2689

Click below to download : Soups - Frances Malkowicz' Polish Sorrel Soup (Format : PDF)

Soups - Frances Malkowicz' Polish Sorrel Soup

8 to 10 medium potatoes
1 lb. sorrel
5 tlbs. butter
2 qts. boiling water or chicken stock or mixture of both
Salt and freshly ground pepper, to taste
Pinch of sugar
1 1/2 tlbs. flour
1/2 cup water
1 cup sour cream


Cover potatoes with cold salted water, bring to a boil and cook just until tender. Drain and keep warm.

Wash, stem and chop sorrel. In large heavy pot saute sorrel in butter about 10 minutes.

Add boiling water or stock and cook 15 minutes. Season to taste with salt, pepper and sugar.

In small bowl, mix flour and water until smooth; add sour cream and stir until blended. Add 1 cup of the sorrel mixture and whisk until well blended.

Return soup to a boil. Place potatoes in individual soup dishes and pour hot soup over them.

Makes 8 to 10 servings

From Detroit Free Press Tower Kitchen


If you like this book please share to your friends :
NEXT BOOKS

Soups - Vegetable -  Frozen-pea Soup Soups - Vegetable - Frozen-pea Soup

Soups - Vegetable -  Frozen-pea Soup
1 lb. frozen peas 1 large onion, finely chopped A knob of butter (1 Tbsp.) 15 oz. vegetable or chicken stock 5 fl. oz. single cream (optional) (half & half) salt and pepper, to taste to taste Mint -- see note Cook onion in butter for a few minutes. Don't let it color. Add stock and bring to a rapid simmer. Add peas and cook on high heat for 3 minutes. Once peas are soft and tender, puree in a blender or food processor. For a smoother soup, press through a sieve. For creamier soup, add half & half. "Note: A
PREVIOUS BOOKS

Soups - Vegetable -  Finnish Summer Soup Soups - Vegetable - Finnish Summer Soup

Soups - Vegetable -  Finnish Summer Soup
1 small cauliflower (300 grams) 1 bunch new carrots (appr 200 grams) 200 grams fresh peas, from pods, or sugar snaps 300 grams small (1 1/2 in.) new potatoes 1/2 liter water 3 tbsp butter 3/4 liter milk (not fat free) 1/2 tsp salt fresh parsley Clean cauliflower, leave as many green leaves as possible. Divide into florets. Scratch the peel off carrots and slice them. Take peas out of pods, or rinse sugar snaps. Rub the floppy peel bits off the potatoes, but do not peel them with a knife, use a vegetable brush. Cut each potato in 4 pieces.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT