ZUPPANITZ (SOUP OF NOTHING)
This is a delicious soup my grandmother used to make. It is Polish for "soup of nothing" because it is made entirely of veggies. Very good, and very inexpensive. Great for winter!
Provided by VegInTexas
Categories Potato
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Add oil to stock pot over medium heat.
- Add chopped onion and celery.
- Heat over medium heat for about 5 minutes (or until tender).
- Add water and bouillon cubes.
- Add all veggies and spices.
- Cook about 30-45 minutes until all veggies are soft.
- In small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a roux. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.
- Yum!
Nutrition Facts : Calories 133.9, Fat 7.8, SaturatedFat 3.2, Cholesterol 11.4, Sodium 66.7, Carbohydrate 14.8, Fiber 2.1, Sugar 1.6, Protein 1.8
STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC
Steps:
- Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
- For the syrup: Bring ingredients to a boil. Set aside to cool.
- For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
- Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)
TAMAL EN CASUELA: CUBAN TAMALE SOUP
This is the recipe my grandmother used to make. It calls for pork, but you can substutute chicken or beef. A meal in itself.
Provided by Chef Chessie
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into cubes and marinate in lemon and garlic.
- Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
- Mix cornmeal and water thoroughly, then strain.
- Add strained mixture to previous ingredients.
- Cook on stove for one hour stirring occasionally.
- Add salt and pepper to taste.
Nutrition Facts : Calories 449.7, Fat 17.9, SaturatedFat 4, Cholesterol 65, Sodium 1299.7, Carbohydrate 38.7, Fiber 4.7, Sugar 2.5, Protein 26.3
POLISH NOTHING SOUP
Make and share this Polish Nothing Soup recipe from Food.com.
Provided by Shawn C
Categories Polish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- in large bowl beat yolks with 3 T of the sugar until very fluffy.
- with clean beaters beat the egg whites until frothy gradually beat in remaining sugar and continue to beat until stiff peaks just form.
- heat milk over medium heat in a deep 10 in skillet or 6 quart pot just heat for about 3-4 minutes.
- drop beaten egg whites by spoon fulls into hot milk. cook until the egg whites spoon drops (called kisses) are set and firm to the touch about 5 minutes.
- remove the kisses with slotted spoon onto wax paper.
- stirring constantly gradually add hot milk into the egg yolks.
- strain mixture into the sauce pan add extract and salt cook over medium low heat about 3 minutes until thickened and will coat a soup spoon.
- serve soup with 2 or 3 kisses atop each serving sprinkle with cinnamon or nutmeg if desired.
- can be served hot or cold.
Nutrition Facts : Calories 295.6, Fat 13.9, SaturatedFat 7.1, Cholesterol 245.7, Sodium 334.9, Carbohydrate 28.4, Sugar 17.1, Protein 14.3
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
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