BABA'S BEST SORREL SOUP
This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.
Provided by SandyS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g
FISH AND VEGETABLES
Provided by Barbara Kafka
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.
- Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.
- Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.
- Remove from oven and uncover. Serve hot.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
CIARLA'S FISH SOUP
Provided by Barbara Kafka
Categories dinner, one pot, soups and stews, main course
Time 1h28m
Yield Four main portions or six first-course portions
Number Of Ingredients 16
Steps:
- Place bacon in a 5-quart casserole. Cover loosely with paper toweling. Cook at 100 percent power for 7 minutes. Remove from oven and uncover.
- Remove bacon with a slotted spoon to paper toweling to drain; set aside. Pour off most of the fat from casserole, leaving about 1 tablespoon behind. Add oil and paprika and stir to make a paste. Mound in the center of casserole. Cook, uncovered, for 2 minutes.
- Remove from oven. Add onion and garlic and toss to coat. Cook, uncovered, for 2 minutes 30 seconds. Stir in wine, 1 1/2 cups of the fish broth and lasagna pieces. Cover securely with microwave plastic wrap or with a tightly fitting lid and cook for 5 minutes.
- If using plastic, prick plastic to release steam. Remove from oven and uncover. Arrange clams, hinge-end down around the inside edge of the dish. Re-cover and cook for 5 minutes or until clams open. Prick plastic to release steam.
- Remove from oven and uncover. Stir in tomato puree and arrange mussels, hinge-end down, in the center of the dish. Cover and cook for 5 minutes, or until mussels open.
- If using plastic, prick to release steam. Remove from oven and uncover. Add remaining ingredients and stir to combine. Cover and cook for 4 minutes or until squid is opaque. Remove from oven and uncover. Stir in bacon pieces and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1585 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKPEA CASSEROLE
Provided by Barbara Kafka
Categories dinner, weekday, casseroles, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss eggplant and oil in a 5-quart casserole with a lid. Cover and cook at 100 percent power in a high-power microwave oven for 6 minutes.
- Stir in wheat germ, tomato puree, soy sauce, garlic, onion, mushrooms and chickpeas. Place spinach on top (or if using defrosted, stir in) and sprinkle with red pepper flakes. Cook, covered, for 8 minutes.
- Pour peas in and grind black pepper into casserole. Mix, being sure to break up any clump of spinach. Sprinkle with sesame seeds and place cheese in one layer on top. Cook, uncovered, 4 minutes, or until cheese is melted. Serve immediately.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 18 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1706 milligrams, Sugar 14 grams
BARBARA KAFKA'S SORREL SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium saucepan. Add the sorrel, and cook over medium heat for 2 minutes, or until the sorrel has wilted. Add the chicken stock. Bring to a boil. Lower the heat, and simmer, uncovered, for 20 minutes. (The soup base can be made ahead to this point and refrigerated for as long as two days if the finished soup is to be served hot; if it is to be served cold, continue and then refrigerate. The finished soup improves after sitting for a day.)
- Beat the egg yolks and cream in a small bowl. Slowly ladle in some of the hot soup base, whisking constantly, until a third of it has been added. Whisking the remaining base in the saucepan, slowly pour in the egg-yolk mixture. Slowly bring to a boil, whisking constantly, until it is thickened and coats the back of a spoon.
- Remove from the heat. If serving hot, add salt to taste and serve immediately. If serving cold, refrigerate, whisking occasionally until it is fully chilled, to keep it smooth. If it is too thick, thin with a little milk. Add salt to taste before serving.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 679 milligrams, Sugar 5 grams, TransFat 0 grams
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