From: Woodchuck
Date: Sun, 8 Aug 1999 06:41:50 -0400 (EDT)
PORK - LEEK SOUP
Make broth from bones of three or four pork steak bones.
(Base broth: Chicken broth, dosed with considerable
soy sauce, light soy being best. USE NO ONION).
Slice meat, marinate in soy sauce and red pepper oil.
After ~30 min (while bones are "brothing"), drain meat,
dust in corn starch, and blanch in rolling-boil broth.
remove and reserve.
Wash, clean and pick over two fat leeks. Slice as thinly
as possible, including the green part, so far as it is
nice and tender. (About 6-8" up the leek).
Remove bones from broth and discard. Bring broth to
boil. Add sliced leeks, cook 3-8 minutes until tender,
beginning to be translucent. Reduce to simmer. Add
reserved meat. Add 1-2 tsp sesame oil. This should
be a heavy soup, lots of leeky goodness.
Serve into bowls, sprinkle with toasted sesame seeds, and
a splash of fresh soy sauce.
I suppose chunks of tofu could be added.
D.
From: Woodchuck
In-Reply-To: Balleboosteh at "Aug 8, 1999 09:57:52 am"
Date: Mon, 9 Aug 1999 08:27:47 -0400 (EDT)
> Woodchuck si e' pronunciato:
>> BTW, in non-veggie lentil soup, is bacon or ham bones the preferred
>> stock? I usually like ham bones, it seems to add more body.
>
> Have you ever tried Prosciutto bones? Quite tasty, but you will
> have to adjust for the salt (prosciutto can be _very_ salty)
> -balehboosteh
Salt is my friend.
The only drawback to salt is that it seems to retard the softening
of beans. I've noticed that when cooking dried beans, it is
vital not to salt them until they have softened, otherwise they
will survive a day's soak and a day's simmer without softening up;
this results in the sad need to use a blendor on them.
Yeah, prosciutto bones rule. I would say, add it after the beans
have begun to soften.
Dave
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