FRENCH COUNTRY-STYLE SOUP
Fransk lantsoppa
Serves 6
1 lb fresh ham or shoulder of pork
3 onions
3 carrots
1 bell pepper
oil or margarine for frying
1 tablespoon curry
0.8 cup long-grained rice
4 cups meat bouillon
2 to 2.4 cups milk
2 tablespoons soy sauce
1 egg yolk
0.6 cup heavy cream
chopped parsley
Shred the meat. Peel onions and carrots and split, trim and shred the bell pepper. Chop onions and carrots. Heat up oil or margarine in a pot and quickly brown the meat while stirring. Sprinkle with curry, stir and remove the pot from heat. Blend in chopped onions, rice and bouillon and put back on the burner. Add milk, bring to a boil and simmer for 15 minutes. Add carrots and bell pepper and flavor to taste with soy sauce. Simmer, covered, for about 5 minutes.
Stir together egg yolk and cream, beat this thickening into the soup and heat up. Remove from heat and serve, sprinkled with parsley and with a nice bread.
Enjoy!
Bella
Fransk lantsoppa
Serves 6
1 lb fresh ham or shoulder of pork
3 onions
3 carrots
1 bell pepper
oil or margarine for frying
1 tablespoon curry
0.8 cup long-grained rice
4 cups meat bouillon
2 to 2.4 cups milk
2 tablespoons soy sauce
1 egg yolk
0.6 cup heavy cream
chopped parsley
Shred the meat. Peel onions and carrots and split, trim and shred the bell pepper. Chop onions and carrots. Heat up oil or margarine in a pot and quickly brown the meat while stirring. Sprinkle with curry, stir and remove the pot from heat. Blend in chopped onions, rice and bouillon and put back on the burner. Add milk, bring to a boil and simmer for 15 minutes. Add carrots and bell pepper and flavor to taste with soy sauce. Simmer, covered, for about 5 minutes.
Stir together egg yolk and cream, beat this thickening into the soup and heat up. Remove from heat and serve, sprinkled with parsley and with a nice bread.
Enjoy!
Bella
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