Peasant Soup For One Recipes

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

OLD WORLD PEASANT SOUP

Steps:

• 1. Brown the sausage, after browning the sausage, remove as much of the grease from the sausage as you can with paper towels. Bias cut the sausage into ¾ inch pieces and place in the crock pot.
• 2. Scrub clean and dice into slightly larger than bite size the potatoes, place in crock pot.
• 3. Take your 2 stalks of Celery and the 2 Carrots, scrub clean removing the undesired portions by trimming the celery and carrots, then rough chop them and place them in the crock pot. Rough chop your ½ of a white onion, toss that right in too!
• 4. Add mushrooms, frozen or fresh green beans, and all other fluids in the ingredient list.
• 5. Add all recommended spices, give it a good stir to mix it all up in the crock pot, cover it and cook
• 6. Crock pots vary in cooking times, mine runs a higher temperature than most. But as a general rule, allow at minimum 7 hours on low setting, or if you need it quicker, then go at least 4 hours on high.
• 7. Try to combat the temptation to take the lid off and check the progress of the cooking too often, this will extend cooking times and will also diminish flavor. However, half way through your desired cook time, give it another good stir, cover and walk away.

PEASANT SOUP

Steps:

• also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
• Heat a coup pot over medium high heat with olive oil.
• Add the vegetables and ham to the pot as you chop them.
• Add cabbage to the pot and sprinkle with sugar and salt.
• Add 2 cups of water and cover.
• Steam the cabbage for 15 minutes.
• Uncover the pot and add the broth and beans. Bring to a boil.
• Reduce heat and keep at a low simmer.
• Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!

ETRUSCAN PEASANT SOUP

Steps:

• Heat olive oil in heavy 4 quart sauce pan.
• Cut sausage into 1/2 inch pieces.
• Brown sausage in pan until no longer pink.
• Add onion and garlic and stir until softened.
• Add spinach, chicken broth, diced tomatoes, beans and red pepper.
• Heat to a boil and simmer for 15-20 minutes.
• Ladle into bowls and sprinkle with parmesan cheese.

ITALIAN PEASANT SOUP

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; saute until tender.
• Add chicken; saute and stir until no longer pink.
• Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
• Cook uncovered, for 10 minutes.
• Add the spinach and heat just until wilted.
• Serve with parmesan cheese sprinkled on top.