"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 10-18-2004, 05:05 PM   #1
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Oxtail Soup

Anyone make oxtail soup? I can't find oxtails in the store very much. Also does anyone make lentil soup? This is the favorite of our family and would like some new ideas instead of just regular soup I always fix. I mostly clean out the fridge when I fix soup. Would like some definite proportions. Thanks.

__________________

__________________
In the Kitchen is offline   Reply With Quote
Old 10-18-2004, 05:11 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Sausage is really good in lentil soup. Have you ever done that?
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-18-2004, 06:33 PM   #3
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Ox Tail Soup

You talking Hillshire Farm Smoked Sausage or some other kind? I have tried with Hillshire. You like it?
__________________
In the Kitchen is offline   Reply With Quote
Old 10-18-2004, 07:27 PM   #4
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
yeah and yeah. But any kind would probably be fine.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-19-2004, 06:17 AM   #5
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Mudbug: There’s a nice balance of flavors & nutrition in this Lentil Soup….

1 oz. butter
1 onion, chopped
2 garlic cloves, crushed
1 tsp cumin
8 oz. red lentils
1 large tomato, concassé
1¾ pints chicken stock
Salt & freshly ground black pepper
A squeeze of lemon juice
Fresh parsley, minced, to garnish

Melt butter in pan; add onion & garlic and cook gently for 2 to 3 minutes. Stir in cumin and lentils, then add tomato & warm stock. Simmer for 30 to 45 minutes – until lentils are quite soft.

Liquidize soup in blender. Return soup to the pan, reheat gently and season to taste with salt, pepper, and lemon juice, garnish with thin lemon slices & parsley.
__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 10-19-2004, 06:42 AM   #6
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
thanks, Konditor. Your recipe sounds real good. How do I concasse a tomato?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-19-2004, 09:10 AM   #7
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Mudbug, concassé is French shorthand for "peeled, seeded, & chopped."
__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 10-19-2004, 06:24 PM   #8
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Thanks again, Kon (may I call you Kon?). Umpty-ump years ago I was fluent in French, but not anymore. I will sneak your recipe upon unsuspecting family members who think they don't like lentils, tee hee.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-21-2004, 09:58 AM   #9
Senior Cook
 
honeybee's Avatar
 
Join Date: Aug 2004
Location: Winter Park, FL
Posts: 188
oxtail soup

I've never tried red lentils. I know the other (greenish/brown) lentils tast rather bland and I would think the spices with the other ingredients would make this recipe a tasty soup.
__________________
honeybee
honeybee is offline   Reply With Quote
Old 10-21-2004, 10:18 AM   #10
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Mudbug: Alright, you may call be 'Kon" -- but not "Konnie"! Anyway, "Konditor" is Ger. for pastry cook; and that's a quite decent handle, don't you agree? :-D

Always enjoying your contributions throughout these forums, I am,

Konditor
(but Lawrence to my acqaintances)
__________________

__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oxtail Soup fng_3887 Soups 18 11-05-2007 04:07 PM
Braised Oxtail Stew Konditor Stews 12 03-23-2007 05:15 PM
Basic Homemade Cream Soup Recipe for canned cream of soups kitchenelf Soups 8 11-14-2005 05:15 AM
Stout (Guinness) Cheddar Soup Raine Soups 1 11-23-2004 03:59 AM
By Request: Roasted Kabocha Pumpkin and Ginger Soup ironchef Soups 0 12-11-2003 03:17 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.