Polish Lowland Sheepdog - pons - pon the dog

 

 

 

 

 

Sir, rescue PON - returned to his forever home with Joyce Van Kirk, Glendale, Arizona

Welcome home/Christmas gift contributed by Ruth Pearce, Arizona

A big thank you to both devoted Pon lovers !!!

 

 

 

 

 

 

International Recipe Exchange

 

 

We are featuring Soup recipes this  month

 

 

 

 

Farmers Cabbage Soup



2-medium onions, chopped
2-large celery ribs, chopped
1-cup chopped rutabaga
1-medium carrot, chopped
1-large tart apple, peeled & chopped
1-tbsp canola oil
2-tbsp flour
5-cups beef stock
1/4-cup chopped parsley
7-cups coarsely shredded cabbage, divided
2-small pork hocks (about 1 1/4lb)
1/4-cup uncooked pearl barley
1-tbsp paprika
2-large bay leaves
1/2-tsp dried thyme
1/4-cup tomato paste
3/4-cup water
1/4-tsp caraway seeds
Salt & pepper to taste

In a large saucepan sauté onion, celery, rutabaga, carrot and apple in oil until soft, about 10 minutes
Stir in flour and cook for 1-2 minutes
Stir in beef stock, parsley, 3 1/2-cups cabbage, pork hocks, barley, paprika, bay leaves and thyme
Heat to a boil and reduce heat to a simmer, covered for 1 hour
Remove meat from pork hocks, shred and return the meat to the soup
Remove bay leaves
Skim the fat from the soup
Combine tomato paste with water and add to soup
Add remaining cabbage and caraway seeds
Heat to a boil, reduce heat and simmer until cabbage is tender, about 10 minutes
Season with salt & pepper to taste

Makes 7-8 servings

 

 

 Mushroom Barley Soup with Herbs

2-cups finely chopped onions
1-cup diced carrots
˝-cup finely chopped celery
1-tbsp canola oil
1-lb mushrooms, sliced
1-tsp minced garlic
1-tsp dried thyme
1-tsp dried basil
1-tsp dried tarragon
˝-tsp celery seed
2-cups beef stock
2-cups chicken stock
2-cups water
˝-cup pearl barley
Salt & pepper to taste
3-tbsp chopped parsley

In a large saucepan, sauté onions, carrots and celery in oil until lightly browned, about 8 minutes
Stir in mushrooms, garlic and herbs; sauté 3 minutes
Stir in beef and chicken stocks, water and barley
Heat to a boil; reduce heat and simmer, covered until barley is tender, about 45 minutes
Season with salt & pepper to taste
Stir in parsley 

Makes 8 servings

 

 

Poblano Soup

Vegetable cooking spray
2-medium onions, chopped
4-medium poblano peppers, seeded and finely chopped
1-small jalapeno pepper, seeded and finely chopped
3 ˝-cups chicken or vegetable stock
3-cups tomato juice
˝-tsp ground cumin
1-cup water
Salt & pepper to taste
Minced cilantro for garnish

Spray a large saucepan with cooking spray
Heat over medium heat until hot
Sauté onions and peppers together until onions are tender, about 5 minutes
Add broth; heat to a boil
Reduce heat and simmer, covered, until peppers are tender, about 5 minutes
Process in food processor or blender until smooth
Return to saucepan
Add tomato juice, cumin and water
Heat to a boil
Reduce heat and simmer uncovered for 10 minutes
Season to taste with salt & pepper
Serve in bowls & garnish with cilantro

 

 

 

Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

 
8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows

Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Cilantro-Lime Sour Cream:
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

In a mixing bowl, whisk all ingredients vigorously until light and creamy.

Serves 6