Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Lima Bean Soup
Famous Authors (View All Authors)
Soups - Lima Bean Soup Post by :davidola Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3037

Click below to download : Soups - Lima Bean Soup (Format : PDF)

Soups - Lima Bean Soup

5 cups chicken stock
350 g. dried lima beans (soaked in cold water for 6 hours or overnight)
2 sticks celery- chopped
1 onion - chopped
1 small carrot - chopped
2 sprigs thyme
1 clove garlic - chopped

In a large saucepan bring stock to the boil.

Add drained beans, celery, onion, carrot herbs and garlic and simmer covered over a low heat for 45 minutes or until beans are tender.

Drain and reserve 3 cups of stock. Discard herbs.

Process beans and vegetables in a food processor with 2-3 cups of stock until desired consistency is reached.

Return soup to pan, season to taste and heat through. Serve sprinkled with lots of black pepper.

If you like this book please share to your friends :

Soups - Bean -  Middle Eastern Lentil Soup Soups - Bean - Middle Eastern Lentil Soup

Soups - Bean -  Middle Eastern Lentil Soup
2 onions chopped fine 1 lb. round steak, chopped fine 2-3 beef bouillon cubes 6 cups water 3 cups lentils Sweat your onions in about 1/4 cup oil, add chopped meat, and brown. Add water and bring to boil; skim off froth, add boullion and lentils. You will boil this, stirring occasionally for about an hour, checking to add more water if needed. It will end up looking like mush (don't worry, it's supposed to), and the pink lentils will turn a yellow color. When your soup is ready to serve, what they do is squeeze 1/2 a lemon,

Soups - Lentil Soup With  A Hint Of Fruit Soups - Lentil Soup With A Hint Of Fruit

Soups - Lentil Soup With  A Hint Of Fruit
Preparation time: 45 minutes (10 minutes of work) Yield: 6 to 8 servings 2 cups red or brown lentils, rinsed and picked over 8 cups water (maybe more) 2 cups minced onion 2 teaspoons ground cumin 2 teaspoons dry mustard 2 tablespoons minced garlic 1 cup minced dried apricots 1 1/2 to 2 teaspoons salt (to taste) 3 to 4 tablespoons balsamic vinegar (or, to taste) Black pepper and cayenne to taste Optional garnishes: Extra slivers of dried apricot A drizzle of yogurt or sour cream A sprig or two of cilantro or parsley Place the lentils and water