3 tb Borlotti beans 1 tb Tomato paste
3 x Carrots 1 1/4 l Bouillon (5 cups)
1 x Leek 1/4 ts Caraway seeds
1 x Small knob celery 1 x Twig thyme
500 g Honeycomb tripe (1 lb) 80 g Parmesan, grated (2.75 oz)
30 g Butter (1 oz) 1 x Twig parsley
1 x Clove garlic, mashed Salt, freshly ground pepper

200 g French bread (7 oz) 10 g Gruyere, grated (0.25 oz)
50 g Butter (1.75 oz) 1 tb Parsley
4 x Cloves garlic, mashed Salt, freshly ground pepper

Method

Yields 6 servings as a first course, as a main course double the
ingredients.

Soak beans overnight. Drain beans. Cook in lightly salted water until
tender. Drain. Set aside.

Clean, trim and wash the vegetables (carrots, leek, celery). Slice the
carrots finely, slice the leek diagonally, slice the celery finely and cut
into squares.

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
Fill a kettle with water, add salt, bring to the boil. Add tripe and cook
for 2 1/2 hours. Drain.

In a saucepan heat butter. Saute’ vegetables briefly. Add tripe, garlic
and tomato paste. Saute’ briefly. Moisten with bouillon, simmer for 20
minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans
and heat.

Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven. Beat butter until
creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere)
and parsley. Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown. Serve with soup.

10 oz frozen mixed vegetables
4 tblsp margarine
1/4 cup flour
1 tsp salt
1 tsp dry mustard
2 cups milk
1 tsp worchestershire sauce
2 cups shredded cheese (medium sharp cheddar or your favorite)
1 cup beer (preferably English ale, ie- Bass Ale)

Method

Cook vegetables and drain.

Melt margarine, stir in flour, salt, and mustard. cook over low heat
until smooth. Remove from heat. Add milk and worchestershire. Heat
mixture until it coats the spoon. Add cheese.

Cook over medium heat until cheese melts. Stir in beer and vegetables
bring to a simmer. Cook about 15 minutes. Serve with preferred
garnishes (croutons, paprika, whatever).

1 lb Navy Beans
l large onion
2 small jalapeno peppers (if you’re brave, otherwise omit)
1 large ham bone

Method

Simmer in about 3 quarts of water all day in crockpot on high. (3 – 4
hours on top of stove).

Serve with chopped tomato and chopped onion.

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery — diced
1/2 cup parsnips — diced
1/2 cup carrots — diced
1/2 cup mushrooms — diced
1 onion — diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic — minced
1 tsp black pepper — ground
1 cup rice or pasta — cooked

Method

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts of milk
Salt and Pepper
4 green onions
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces of grated cheddar cheese

Method

Heat oven to 350 degrees and bake the potatoes until for tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire
whisk until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little
at a time until it is all melted in.

2 qt Chicken broth; strained
1/2 cup Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt

Method

Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes. Continue to beat, gradually add the lemon juice.

Slowly add some of the hot broth to the egg-lemon mixture, beating
steadily. Stir the mixture into the soup and cook over minimum heat,
without boiling, until the soup thickens to coat a spoon. Taste for
salt, and keep warm over hot water until ready to serve. Pass the
pepper mill at the table for additional zest.

8 c. Vegetable Stock

1/2 lb. Mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces

1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies

4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded

Method

Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce,
and red chilies in bowl and set aside.

Bring stock to a boil and add mushrooms, bok choy, seaweed, and
bean curd. Boil for 2 – 3 minutes.

Add vinegar mixture and simmer 2 minutes.

Add corn starch solution and stir until clear. Ladle into bowls
and garnish with oinions.

The seaweed is optional, but gives it an interesting flavor. This is
an entire meal in and of itself.

1 lb. med. shrimp
2 sticks fresh or 2 Tbsp. dried lemongrass
4 fresh or dried kaffir lime leaves or
1 Tbsp. finely grated lemon zest
1 1/2 quarts chicken stock
1 Tbsp. fish sauce or salt to taste
3 Tbsp. fresh lime juice or to taste
1 tsp. Thai chili paste(nam prik pow) or
substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
15 oz. can straw mushrooms or 12 med. fresh mushrooms
3 fresh hot green chilies
3 Tbsp. cilantro

Method

Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces–starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.

Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point several
hours ahead of time and stored in the refrigerator.**

Prepare garnish shortly before serving. Cut green chilies into fine
rounds. Wash and dry cilantro. Just before serving, heat the soup, when
it begins to boil, drop in peeled shrimp. Cook on medium heat for 2
minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.

6 cups chicken stock(seasoned with some ginger)
2 Tbsp. light soy sauce
1/4 lb. lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned)
3/4 tsp. ground white pepper or more to taste
1/4 cup white vinegar–more or less to taste
5 Tbsp. cornstarch mixed with 5 Tbsp. water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
Garnish
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper

Method

Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring
to simmer and pour in eggs in a very thin stream over the surface of the
soup. Wait 10 seconds and stir gently. Add garnishes and serve.

2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 T dried thyme
~2 t ground coriander seed
~2 t ground ginger root (less if you don’t like hot food)
~1/2 t black pepper
~1/2 t ground cardamom
~1 C good red wine
1 C sour cream
salt to taste

Method

Peel and dice the first four ingredients, and put in a large pot.
Yeah, it seems like a whole lot of garlic, but it makes a lot of soup and
it’s going to cook for a long time. Add the seasonings, then the wine,
then water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot overcook
it at this point. When you think it’s ready, test the largest chunk of
carrot you can find–it should be quite soft.

Strain the soup through a colander, reserving the liquid. Puree
the veggies in a food processor–you’ll probably have to do this in
batches. Use a little of the liquid to help it form a smooth puree. Stir
the sour cream into the puree; you may not want to use the whole cup, so
try adding less and tasting it.

Strain the reserved broth into the puree through a fine-meshed
sieve. (The spices will have given up all their flavor by now, and they
make the soup kinda gritty.) Stir it in, and then *carefully* salt it.

Makes lots–probably enough for a first course for 10. Serve
warm. If desired, you can simmer some broccoli florets in the strained
broth while you’re pureeing and then throw those in for color and texture
contrast.