Iroquois Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
4 each: large mushrooms, sliced,
2 each: 10 1/2 oz cans beef consomme,
2 tablespoon: yellow corn meal,
2 tablespoon: minced parsley,
1 centiliter: garlic, crushed,
1/2 teaspoon: basil,
1 each: onion, thinly sliced,
1: fresh ground pepper, dash,
1/4 teaspoon: salt,
1: haddock fillets, 12 oz,
10 oz: baby lima beans,
1/3 cup: dry sherry (optional),
Directions:
Place the mushrooms, consomme, corn meal, parsley, garlic, basil,
onion, pepper and salt in a large saucepan, and simmer, uncovered,
for 10 minutes. Add haddock, lima beans, and sherry and simmer 20
minutes, stirring occasionally, breaking haddock into bite-sized
pieces. Serve hot.
The Iroquois were blessed with clear, cool lakes and sparkling
streams, and both served up an abundance of fish. Fish soup, or
unegagei, as the Iroquois called it, was a favorite. One early
recipe is described, "Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn siftings
stirred in to make a soup of suitable consistency." When wild onions
and greens were available, they were usually tossed into the soup
pot, adding both color and flavor.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In
ILink Cuisine Conference
Yield: 4 servings
Source from luhu.jp
onion, pepper and salt in a large saucepan, and simmer, uncovered,
for 10 minutes. Add haddock, lima beans, and sherry and simmer 20
minutes, stirring occasionally, breaking haddock into bite-sized
pieces. Serve hot.
The Iroquois were blessed with clear, cool lakes and sparkling
streams, and both served up an abundance of fish. Fish soup, or
unegagei, as the Iroquois called it, was a favorite. One early
recipe is described, "Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn siftings
stirred in to make a soup of suitable consistency." When wild onions
and greens were available, they were usually tossed into the soup
pot, adding both color and flavor.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In
ILink Cuisine Conference
Yield: 4 servings
Source from luhu.jp