Elephant Soup Recipes

ELEPHANT SOUP

Steps:

• Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
• Add mirepoix to the meat, cook for 1 - 2 minutes.
• Add beef broth and simmer for 45 minutes.
• Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
• Adjust the seasoning and add the butter and cream.

ELEPHANT STEW

Steps:

• Cut elephant into bite-size pieces.
• This takes about 2 months.
• Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
• Cook for a couple days.
• If more are expected add the rabbits, but do this only if necessary.
• Most people don't like to find hare in their stew.

ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK

Steps:

• Sautee onions in butter, in soup pot until transparent.
• Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
• Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
• Add orange juice and cream, heat through and serve, hot.

ELEPHANT GARLIC AND YUKON GOLD POTATO SOUP

Steps:

• In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
• Add the chicken stock and salt and pepper to taste.
• Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
• Remove the soup and puree in a food processor or blender until smooth.
• Transfer back into the sauce pot and stir in the scallions and serve.

ELEPHANT STEW FOR A CROWD

Steps:

• Cut elephant into bite size pieces.
• This should take about 2 months.
• Add enough brown gravy to cover.
• Cook over hot fire for 3 weeks.
• This will serve 3800 people.
• If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

MAMA LEONE'S CHICKEN SOUP

Steps:

• Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
• When cool enough to handle, dice the meat and set aside until needed.
• While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
• Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
• Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
• Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
• Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.