SOUP RECIPE - 686
HEARTY
TURNIP
ONION
SOUP
4 med. white turnips, grated
8 tbsp. butter
8 med. onions, sliced
8 tbsp. flour
6 to 8 c. beef stock
2 c. water, optional
Salt
Freshly ground pepper
8 slices French bread, toasted
1 c. grated Parmesan cheese
Place grated turnips in a pot covered with water.
Bring to boil 1 to 3 minutes.
Drain.
Dry turnips with paper towel.
Melt 4 tablespoons butter in large heavy pan.
Add onions and cook over medium heat until rich brown.
Add
turnips and continue cooking until turnips light brown and onions carmelized to nutty color.
Stir in flour, tablespoon at a time.
Taste beef stock; if strong
or salty use less and dilute with water.
Add beef stock and water and stir until boils.
Then simmer 30 minutes.
Salt and pepper if desired.
Sprinkle
toasted bread with Parmesan cheese and broil to slightly brown.
Ladle soup into
bowls over toasted bread or top with bread.
Can be made ahead and best to do so the house doesn't smell.
Freezes well also.
SOUP RECIPE - 687
ITALIAN
SAUSAGE
SOUP
1 1/2 lb. mild Italian sausage cut in
1/2 inch lengths
2 cloves minced garlic
28 oz. can Italian style pear tomatoes
3 cans (14 oz. each) regular strength beef broth
1 1/2 c. dry red wine
1/2 tsp. crumbled basil leaves
3 tbsp. chopped parsley
1 med. green pepper
2 med. zucchini sliced 1/4 inch thick
3 c. uncooked bowtie noodles
Parmesan cheese to taste pepper to taste
1 lg. onion (diced)
In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned.
Drain fat.
Add garlic and onion, cook until limp.
Stir in tomatoes including liquid.
Add broth, wine and basil.
Simmer uncovered for 30 minutes. Cook and chill remove fat.
Return to fire and add rest of ingredients (parsley, pepper, to taste, zucchini and noodles).
Simmer covered about 25 minutes.
Serve with Parmesan cheese on top.
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