Recipes with Soup

Covenant of the farm's soup

Leeks and onions, cleaned and cut into thin slices and FRY in butter. Then add the soup, milk and thyme, and it all boils approx. 10 min Carrots and peas, as well as whipping cream admissible in court boils again 5 mins., and season with salt and pepper. Servi

Seagull breast fried with onions (tingmíssat nekait uvanitsulerdlugit sujatat)

Bleep the birds and makes them. Slice the breast meat from the legs and crack it. Cook soup on the hulls and use some of the broth for gravy. Volume thin Bacon slices on pieces and brown them like in half of the fat. Take the pieces of meat up and pour the bro

Thyringer Blood Sausage

Lard, rind and flesh boiled for about 2 hours, then cut the flesh and packed into small cubes, approximately half of the rind, chopped meat, blubber and the chopped rind kneaded well with the spices, blood and soup added, it all worked well through and filled

Living posteg

Cut packed into strips and boil it for about 5 minutes in 8 dl. water with thyme, Bay leaves and crushed pepper. Tag packed up and let it cool slightly. Run the hereafter together with liver, anchovy, onion, thyme and bay leaf (e) through the mincer and pip

Cons omme Paysanne (bondeconsomme):

Clarification of beef broth: Meat and herbs are chopped in the meat mincer, mix well with whites, add gently the cold soup, stir around, then heated the soup gently up to the boiling point, then there must not be touched, klarifikationen will add it on top of

Maréchale

Clarification of beef broth: Meat and herbs are chopped in the meat mincer, mix well with whites, add gently the cold soup, stir around, then heated the soup gently up to the boiling point, then there must not be touched, klarifikationen will add it on top of

Cons omme Jardinere

Clarification of beef broth: Meat and herbs are chopped in the meat mincer, mix well with whites, add gently the cold soup, stir around, then heated the soup gently up to the boiling point, then there must not be touched, klarifikationen will add it on top of

Corned beef brisket with pumpkin Gratin

Salting of meat: come flesh in a bowl that fits to the size of the meat. Objectives the brine out, so the meat can be covered by sheeting. Boil brine and refrigerate the meat completely before granted. Style it cold the next day. Take the meat out of the br