Yule 1999 Newsletter Recipes |
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We have 2 recipes this season, for soups, to warm you through the
long winter months ahead.
Ingredients:
Method:
Ingredients:
Method:
If you’d care to share your favourite seasonal recipe - send it in!
Potato Soup
4 medium potatoes
1 large onion, chopped
3 cloves garlic, finely chopped
3 slices of bacon
1/4 tsp ground nutmeg
1/2 tsp pepper
Salt
Cut the bacon into strips and cook slowly in a saucepan over
low/medium heat. Don't crisp it. Stir in the chopped onion and the
finely chopped garlic and cook slowly, stirring occasionally. Dice
the unpeeled potatoes and when the onions are transparent stir in
the potatoes, add four cups of hot water and simmer for 20 minutes.
Add salt, pepper and ground nutmeg, cook for a further 10 minutes
and serve.
Vegetable Beef Soup
1 lb beef soup bones (Neck or cross-cut shank bones)
12 cups water
1 onion (large, quartered)
1/4 lb fresh green beans
2 small carrots
1/2 lb unshelled green peas
1 ear fresh corn
3 bay leaves
4-5 Tbsp dried basil (or 1/2 chopped fresh basil)
1-2 Tbsp dried oregano (or 2-4 Tbsp fresh oregano)
1 Tbsp dried thyme (or 2 Tbsp chopped fresh thyme)
Salt and pepper to taste
In a large heavy pot, bring 12 cups of water to boil. Add beef
bones, cover and bring back to full boil. Reduce heat to low simmer.
Skim occasionally during first 30 minutes to remove scum. Cook for
3-4 hours until meat is tender and nearly falls off of bones. Remove
bones from broth. Remove all meat and marrow from bones and return to
the pot. Add tomatoes (including juice) onion, and herbs. Simmer for
20 minutes. Remove tomatoes, break up into quarters or smaller, and
return to the pot. Continue to simmer during next step. Clean green
beans and break into pieces. Clean carrots and slice into thin slices.
Slice kernels from ear of corn. Shell peas. Add vegetables to pot.
Simmer for 30 minutes. Add salt and pepper to taste, and serve.
