KALFSKOPSOEP - CALF'S HEAD SOUP
An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Remove brains from head and reserve for another dish.
- Soak head in cold water; scrub tongue well.
- Place in a large kettle, cover with water and boil until meat drops from the bones.
- Remove from broth, pick meat from bones, return to broth and continue simmering meat with cloves (tied in a cheesecloth bag) for another two hours.
- Add hard cooked eggs, milk, marjoram and parsley.
- Make meatballs by combining all ingredients except the butter and shape into marble-sized balls.
- Fry in butter and drop into soup 20 minutes before serving.
- Make dough balls by combining flour and butter with just enough water to make it possible to shape into smll balls.
- Drop into soup ten minutes before serving.
- Adjust seasoning and serve hot.
Nutrition Facts : Calories 145.3, Fat 9.6, SaturatedFat 5.1, Cholesterol 122.8, Sodium 110.6, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 8.3
FIDDLEHEAD SOUP
My family loves this delicious soup made with fiddleheads (the tightly curled young fronds from bracken, ostrich and cinnamon ferns). We have been hunting for and harvesting wild edible plants for a number of years now. Fiddleheads are one of the first plants to sprout in the spring.-Karen Grasley, Quadeville, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes. , Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice.
Nutrition Facts : Calories 370 calories, Fat 29g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 854mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.
CREAM OF FIDDLEHEAD SOUP
Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews.
Provided by Boomer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
- Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
- Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 11.9 g, Cholesterol 104.5 mg, Fat 30.2 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 18.7 g, Sodium 787.1 mg, Sugar 1.8 g
CHINESE LION'S HEAD SOUP
This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.
Provided by Lei Lei Wyatt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
- Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 7.1 g, Cholesterol 130.2 mg, Fat 34 g, Fiber 1.6 g, Protein 24.1 g, SaturatedFat 10.8 g, Sodium 990.6 mg, Sugar 2.4 g
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