Soups: January 2008 Archives

Portuguese Bean Soup

| | TrackBacks (0)
2 lbs Portuguese sausage, cut into 1/4-ince pieces
1 lb ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Eat! Makes 12 servings.

Oxtail Soup

| | TrackBacks (0)
1 oxtail, cut in sections
1/2 cup raw peanuts, blanched
1 small piece dried orange peel, optional
1 slice ginger, crushed
1/4 cup liquor (wine or whiskey, optional)
Salt to taste
1 stalk green onions
Chinese parsley

Boil oxtail for 5 minutes. Drain. Add all ingredients except garnish and simmer with oxtail until oxtail is tender in as much water as desired. Garnish with chopped green onions and Chinese parsley.

January 2008: Monthly Archives

Categories

Pages

Powered by Movable Type 4.2-en

About this Archive

This page is a archive of entries in the Soups category from January 2008.

Find recent content on the main index or look in the archives to find all content.