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 - Fruit - Groundcherry Soup
Famous Authors (View All Authors)
Soups - Fruit -  Groundcherry Soup Post by :sirtony Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3090

Click below to download : Soups - Fruit - Groundcherry Soup (Format : PDF)

Soups - Fruit - Groundcherry Soup

2 tsp. sea salt
3 pints ground cherries, cape gooseberries or yellow cherry tomatoes
1 cup heavy cream
1/4 cup unsalted butter
2 tbl. finely chopped green onion
1 1/2 tbl. fresh minced dill
1 tsp. minced coriander
2 tbl. minced fresh chives
minced fresh parsley for garnish


Remove the groundcherries or gooseberries from their husks, rinse and place in a deep saucepan. Cover with 6 cups of boiled, salted water and simmer over medium heat for 20-25 minutes or until soft.

Puree the fruit and liquid together then add the cream. Melt the butter and add it to the mixture. Reheat in a clean pan, but do not boil. Add the green onion and herbs and stir. Serve hot garnished with the minced parsley.

Serves 4-6.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Scandinavian Fruit Soup Soups - Scandinavian Fruit Soup

Soups - Scandinavian Fruit Soup
1 1/2 to 2 cups combined dried fruits (prunes, peaches, apricots, pears) 1/2 cup chopped apple 1/2 cup raisins 3 to 4 inches of stick cinnamon 1 tbsp. grated lemon rind 2 qt. water 1/2 cup sugar 1/4 tsp. salt 2 tbsp. cornstarch** dissolved in 1/4 cup cold water or 2 to 3 tbsp. quick cooking tapioca In a large saucepan, combine the dried fruits, apples, raisins, cinnamon, lemon rind, and water. Bring to a boil. Simmer covered for about 35 minutes. Add sugar, salt and tapioca.** If starch is used, add during last 5 minutes of cooking.
PREVIOUS BOOKS

Soups - Curried Apple Soup Soups - Curried Apple Soup

Soups - Curried Apple Soup
1/4 cup dried sherry or apple juice 1 large onion, chopped 1 tsp. minced garlic 3 large Red Delicious apples, peeled, cored and sliced 3 large Granny Smith apples, peeled, cored and sliced Juice of 1/2 lemon 3/4 tsp. curry powder, or to taste 4 cups defatted chicken stock 1/2 cup nonfat evaporated milk or low-fat buttermilk salt, pepper 2 cups herbed croutons Bring sherry to boil in large Dutch oven set over medium-high heat. Add onions and garlic and cook, stirring frequently, 1 minute. Add apples, lemon juice and curry powder and cook 5 minutes, stirring occasionally.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT