In article 4>,
Wayne Boatwright > wrote:
> Oh pshaw, on Tue 20 Nov 2007 08:50:11p, Melba's Jammin' meant to say...
>
> > In article > ,
> > "Sarah" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> >{ Exported from MasterCook Mac }
> >> >
> >> > Slovak Pea and Potato Soup
> >> >
> >> >
> >> Snippety snip!
> >>
> >> > --
> >> > -Barb, Mother Superior, HOSSSPoJ
> >> > Notes about our meals in Tuscany have been posted to
> >> > http://www.jamlady.eboard.com; 10-16-2007
> >>
> >> Thanks Barb, recipe snipped and saved!
> >>
> >> Sarah
> >
> > You might want to add a little chicken base to it. It might be an
> > acquired taste but I grew up eating it and do make it -- usually with a
> > little chicken base in it. I don't think today's potatoes taste as good
> > as the ones we grew when I was growing up. We used manure for
> > fertilizer not chemical applications.
>
> Barb, don't you also have a recipe for Slovak green bean soup? I think it
> was mentioned once here in rfc, but I can't find the recipe.
>
> TIA
I have a recipe for a green bean soup that Sister Marge thinks is "on
the order of Mom's." Not even close. Mom's green bean soup was a sour
soup with vinegar and non-dairy creamer (so it wouldn't curdle); Marge's
recipe calls for something like a *teaspoon* of vinegar. Lemme get it.
Also, Mom's likely did NOT involve chicken broth.
{ Exported from MasterCook Mac }
Green Bean Soup
Recipe By: Posted again to rec.food.cooking by Barb Schaller 11-21-2007
Serving Size: 6
Amount Measure Ingredient Preparation Method
1 # fresh green beans in 3/4² pieces
4 cups chicken stock
2 tsp. salt (I don¹t use it)
1 clove garlic on a toothpick
1 tsp. vinegar
2 Tbsp. butter
1 small onion chopped fine
1 tsp. paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream at room temperature
Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.
Remove from heat. Make roux from everything else except sour cream.
Dilute with 1 cup bean broth, then stir back into beans and broth.
Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons
soup into the sour cream then pour back into soup. Do not boil.
Correct the seasoning.
‹‹‹‹‹
Notes: Source: Marge, 9/17/94. Pretty tasty! Not as sour as Mom¹s
Green Bean Soup --cream did not curdle.
_____
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007