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Page 375
Simmer for 1 to 2 hours. Note: Soup base may be started with beef bones to strengthen bone marrow, if needed.
Lentil Soup
0375-001 cup dried lentils
Parsley
4 cups waterThyme
1 onion, choppedDill
4 carrots, choppedTarragon
2 stalks celery, chopped1 cup tomato purée

Put the washed and drained lentils into a soup pot with the water, onion, carrots, and celery.
Simmer slowly for 1 hour, stirring occasionally and adding more water as needed.
Add herbs to taste, along with the tomato purée, and simmer slowly for 30 minutes more.
This soup is even better the next day.
Serves 4.
Miso Soup
1 onion, thinly sliced
1 strip kombu or wakame
3 carrots, chopped into matchsticksFresh juice of 1 small piece of ginger
2 stalks celery, choppedSplash of tamari
0375-002 pound tofu, cubed2 to 3 teaspoons miso
3 tablespoons sesame oil1 scallion, chopped
4 cups vegetable stock1 squash, cubed (optional)

Sauté onion, carrots, celery, squash, and tofu in sesame oil.
Add stock, kombu, ginger, and tamari, and simmer for 30 minutes or until vegetables are tender. Add miso and stir well.
Garnish with chopped scallions.
Serves 4.

 
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