Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Wednesday, March 26, 2014

AIGO BOUIDO - Garlic Soup

1 separated head or about 16 cloves whole, unpedeled garlic
2 quarts water
2 tsp salt
Pinch of pepper
2 cloves
¼ tsp sage
¼ tsp thyme
½ bay leaf
4 parsley sprigs
3 Tb olive oil
A 3-quart saucepan
A wire whip
3 egg yolks
A soup tureen
3 to 4 Tb olive oil
A strainer
Rounds of hard-toasted French bread
1 cup of grated Swiss or Parmesan cheese

Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.
    Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning.
    Beat the egg yolks in the soup tureen for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as for making a mayonnaise.
    Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating. and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.

Serves 6

Saturday, March 22, 2014

Patato and Salt Pork Chowder

1/4 pound salt pork, rind removed, cut into 1/3-inch dice
1 large onion, chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 tablespoon all-purpose flour
1 1/2 pounds waxy potatoes, peeled and cut into 1/3-inch dice
Coarse salt and freshly ground black pepper
2 cups Chicken Stock or water
2 1/3 cups milk, as needed
Soup crackers

Put the salt pork in a medium saucepan filled with cold water. Bring to a boil and cook for 4 minutes. Drain.
    Transfer the pork to a heavy soup and cook over medium heat until it renders its fat and browns, about 7 minutes. Add the onion and thyme and cook until the onion is soft, about 7 minutes. Stir in the flour and cook, stirring, for a minute longer. Add the potatoes, season with salt and pepper, and pour in the stock and 2 cups of the milk. Bring to a boil, cover partway, and reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender.
    Add 1/2 to 1 cup milk as needed do adjust the consistency. Heat and taste for salt and pepper. Ladle into warm soup mugs or bowls and pass a basket of soup crackers.

Friday, February 28, 2014

Cabbage Soup - Diet

    salt & pepper
    1 small cabbage, finely sliced
    6 spring onions, cut into thin rings
    1 celery
    2 seeded peppers
    1 can of tomatoes (or fresh tomatoes)
    1/2 bunch of parsley, finely chopped
    2 bouillon cubes & 1 onion finely chopped)
    curry powder
    chili pepper cut carrots into thin strips


      1. Cook the chopped vegetables for approximately 10 minute with all the other ingredients in a pot. 
      2. Simmer gently until al dente. 


      Tried this myself and lost about 5kg in 7 days. 

      General advice
      Eat this soup as often and as much as you like it during the day! Cabbage soup contains only a few calories and the more soup you eat , the more fat will be burnt. ;)

      Day 1 
      Eat cabbage soup ; also: fruit . Except for bananas , watermelons and cantaloupes . Drink water. 

      Day 2
      Eat cabbage soup ; also : raw vegetables. Except: beans, peas and corn , and no fruit !

      Day 3
      Eat cabbage soup ; also: fruit and vegetables as much as you want . Except: potatoes. 

      Day 4
      Eat cabbage soup ; also : 3 bananas with skimmed milk. Only drink water. 

      Day 5
      Eat cabbage soup ; also : lean meat and 6 tomatoes . Drink plenty of water.
      Day 6
      Eat cabbage soup ; also : lean meat and green vegetables as much as you want .

      Day 7

      Eat cabbage soup ; also : whole grain rice, vegetables. Drink fruit juice with water.

      Day 8 - Day of joy
      The cabbage soup diet promises a weight loss of 5-8 kg in a week. So, the pounds should now be tumbling ! The weight reduction works by increased excretion of water.

      Have you tried it? What was your experience? Leave me a comment, I'd be curious to know.