Herbst Linsen Suppe

  • June 2020
  • PDF

This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA


Overview

Download & View Herbst Linsen Suppe as PDF for free.

More details

  • Words: 204
  • Pages: 1
HERBST LINSEN SUPPE (German Fall Lentil Soup)

J. Deer

Recipe makes 12 Quarts of Soup Stock: 12 Qts Water * Meaty Ham Bones + extra ham Garlic Powder Onion Powder Dried Thyme Bay Leaves Crushed Red Pepper Grated Nutmeg (Fresh if possible) Chopped or Dry Parsley *or Stock from a boiled smoked shoulder. Add extra meat Bring pot to a boil and simmer for one hour. Remove bones and bay leaf from stock. When bones are cool, remove and dice meat. Reserve. 1 Butternut Squash; Peeled and diced 6 med carrots 6 celery sticks 2 Large Onions Chop vegetables, add to stock with diced meat, bring to a boil again, simmer until vegetables are tender. Remove all from stock, and reserve. 1 pound bag of lentils. Instant Mashed Potatoes Wash and pick through lentils. Add to stock. Bring to a boil and then slow simmer until lentils are tender. Fold in reserved vegetables and meat. Thicken to desired consistency with instant mashed potatoes. NOTE: * Stock from a boiled smoked shoulder can be substituted. Boil shoulder in 12 qts of water. Remove shoulder, de-bone, put bones and skin back in stock. Simmer for ½ hr. Add cubed pieces of shoulder meat with the vegetables.

Related Documents

Herbst Linsen Suppe
June 2020 1
Suppe
November 2019 1
Herbst
October 2019 4
Linsen & Erbsensuppe
July 2020 2