SOUP RECIPE - 625
CHINESE
RAINDROP
SOUP
6 thinly sliced water chestnuts
2 thinly sliced scallions
1 tbsp. sherry
Salt & pepper
3 3/4 c. chicken stock
1 1/2 c. cooked chicken
Put all ingredients in pan to boil, then simmer for 15 minutes.
Add sherry and season to taste.
Largo, Florida
SOUP RECIPE - 626
TRUE
SPANISH
FLAVOR
SPANISH
BEAN
SOUP
1 med. onion, minced
2 cloves garlic, minced
1/2 med. bell pepper, chopped
2 oz. Vigo olive oil
1 Chorizo (Spanish Sausage)
1/2 lb. smoked ham
1/4 tsp. Vigo paprika
1 (#2) can garbanzos
2 med. potatoes, diced 1/2 inch
Salt to taste
Vigo flavoring & coloring for yellow rice
In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika.
Fry until onions are tender, but not browned.
Add
entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water. Bring to a boil.
Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color.
Then lower heat, cook 15 minutes or
until potatoes are tender.
Serves 4.
Clearwater, Florida
SOUP RECIPE - 627
WAKAVAKI
INDIAN
SOUP
6 3/4 lbs. short ribs
6 ears of corn (cut into thirds)
4 1/2 lbs. cabbage
1 1/2 lbs. zucchini
2 lbs. carrot
2 cans green beans (16 oz. can) fresh green beans
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic
Cook short ribs in 20 cups of water for 1 hour over medium flame.
Add carrots,
corn and garlic and then cook for 1/2 hour.
Next add cabbage and 10 cups of HOT
water and continue cooking for 15 minutes.
Next add garbanzo beans, green
beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour.
Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in
the bowl.
Serve the soup with a tortilla.
Tucson, Arizona
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