Tortilla soup tlaxcalteca
Serves 6 • 6 cups Garlic Broth • 5 corn tortillas • vegetable oil for frying • 10 oz. panella or fresh mozzarella cheese • ½ red onion • 1½ cups puréed fresh tomatoes • ½ cup light cream • paprika • fresh chili sauce 1. While the garlic broth is cooking, cut up the...
Clear beet borscht with mushrooms
Serves 12 • 1 oz. of the best dried wild mushrooms • 3 qts. plus 1½ cups water • 2 medium-sized potatoes, scrubbed and sliced • 2 medium stalks celery, sliced • 2 to 3 cloves garlic, peeled • 1 large turnip, peeled and sliced • 4 medium-sized carrots, scraped and...
Garlic-tomato soup
Serves 6 • 2½ Tbs. olive oil • 3 cloves garlic, pressed or minced • 2 Tbs. paprika • 4½ cups Garlic Broth or Potato Peel Broth • 4 cups puréed fresh tomatoes, strained • salt to taste • Tabasco sauce, to taste • butter to taste • 6 slices French bread • Parmesan...
Spinach soup
Serves 6 This is such a light and refreshing soup that it makes a perfect foil for a hearty or especially rich dish—like stuffed crêpes or filled potato pancakes. • 2 qts. water • 1 lb. fresh spinach (2 bunches) • 2 medium-large potatoes • ¾ cup sliced green onions •...
Vegetable soup
Serves 6 to 8 • 1 ear of corn • ½ medium-sized eggplant (about ½ lb.) • 2 medium-sized carrots • 1 stalk celery • 1 large pale-skinned potato • 1 fresh red pimiento pepper • 2 medium-sized zucchini • 1 yellow onion • 5 or 6 medium-sized mushrooms • ¼ head cabbage • 1...
A very simple noodle soup
Serves 6 to 8 • 6 cups Vegetable Broth I or II • 3 cups broth from cooking lima, kidney, or garbanzo beans • 2 Tbs. butter • 1 tsp. paprika • dash of cayenne • salt and pepper • 2 to 3 oz. fettucine or other noodles 1. Heat the broths together in a pot, and when they...
Dumplings for soup
It makes 6 to 8 servings These dumplings are good with any broth, and they are a must with creamed fresh pea soup. • 6 Tbs. soft butter • 2 eggs • 1½ cups flour • ⅓ cup milk • ½ tsp. salt • ⅛ tsp. nutmeg • ⅛ tsp. cayenne pepper 1. Cream the butter in a deep bowl and...
Potato peel broth garlic broth
Potato Peel Broth and Garlic Broth, those fragrant liquids with the amusing names, are such good, basic stocks for soups and sauces that I couldn’t leave them out. Both recipes are repeated here essentially as they appeared in the original Vegetarian Epicure, with a...
Vegetable broth
It makes 5 to 6 cups broth This and the other broths that follow are pleasant just as they are, served in a cup. However, they are tremendously useful as stocks in the making of other soups, sauces, etc. They will keep well in the refrigerator for 2 to 3 days and can...
Oatmeal muffins
It makes 12 muffins • 1½ cups whole wheat flour • 2 tsp. baking powder • ½ tsp. salt • ¾ cup rolled oats • ¼ cup ground filberts (optional) • 1 cup milk • 1 egg • 3 Tbs. butter, melted • 2 Tbs. molasses • ½ cup currants 1. Sift together the flour, baking powder, and...
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