Recipes Included On This Page Danish Buttermilk Soup Doug's Messed Up Onion Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Danish Buttermilk Soup Recipe By :The World Book of Soups by Nina Froud; 1972 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- (30 mL) 2 tablespoons flour -- (30 mL) 4 cups buttermilk -- (1 L) 1/2 teaspoon grated lemon rind -- (2 mL) 1 ounce seedless raisins -- (30 g) 1 1/2 tablespoons roughly chopped blanched almonds -- (22 mL) Sugar -- to taste 4 lemon slices -- to garnish Heat the butter in a saucepan. Stir in the flour and cook together without allowing the mixture to brown. Add buttermilk, stirring it in a little at a time. Add lemon rind; simmer for 5 minutes. Add raisins, almonds and sugar to taste. Garnish with semi-circular lemon slices set upright on the top. Author's note: This soup looks particularly attractive served in a dark bowl... Serves 4 to 6. From The World Book of Soups by Nina Froud; 1972; Pelham Books, London, England. MC format by Hallie. Untried. Hallie's Note: I haven't tried this one but I thought it might be interesting at this time of the year. I think it could be served either hot or cold but I would opt for cold or at least room temperature. I would also probably serve with a liberal sprinkling of paprika or cayenne - not only for taste but also for colour. A dash of salt might not hurt either. Contributed to the FareShare Gazette by Hallie; 25 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 5g Fat (37.5% calories from fat); 6g Protein; 14g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Doug's Messed Up Onion Soup Recipe By :Doug Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups over-boiled onions 2 liters good chicken stock 3 leeks -- trimmed cleaned and chopped 1/2 cup orzo [small, rice like, pasta] -- cooked in 2 liters water -- (quarts) Put the cooked onion in a blender, with a little bit of the stock, whirl it until partially liquefied, then back into the pot with the chicken stock. Bring to simmer. Add the chopped leeks to the stock, return to boil, then back to simmer, and let this go for about 15 minutes, until the leeks are semi cooked. Check for seasoning,probably need salt and freshly ground black pepper to taste, and then add the orzo, which you have drained and kept warm. Add chopped parsley, and serve immediately. Contributed to the FareShare Gazette by Doug; 13 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (4.0% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Vegetable.

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