Side Pannel
Plomeek Soup (Vulcan Orange Vegetable Soup)
Plomeek Soup (Vulcan Orange Vegetable Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- 2 tb Butter; or margarine
- 2 md Onions; up to 3
- -peeled and sliced
- 1 lb Carrots; peeled and sliced
- 1/2 lb Turnips; peeled and sliced
- 10 oz Potatoes; peeled & sliced
- 5 tb Tomato paste
- 3 c -Water
- 2 Garlic cloves; sliced
- 2 1/2 ts -salt
- 3/4 ts Basil, dried
- 1/4 ts Nutmeg
- 1 c -Water;to rinse pan &blender
- -to be added to soup
- Sour cream; for garnish
- Parsley;finely chopped
- -for garnish
Directions
"Plommek soup is tradtionally served with a spoonful of sour cream on top;
this is carefully swirled out with a spoon to amke a spiral shape,
representative of the galaxy. The outline of the galaxy is then emphasized
with very finely chopped parsley. for less festive occaisions, it may be
served with a small spoonful of butter (or maragarine) in the centre. In
the pot, melt the butter and when it is foamy, add the onion and fry until
golden. Add everything else to the pot except the last cup of water and the
sour cream and parsley garnishes. simmer, covered, for about 15 to 20
minutes, or until the potatoes and carrots are tender. Run it all through
the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse
the cooking pot with the cup of water and add that to the 'empty' blender.
Run the blender for a few seconds and then slosh the water about to get as
much of the vegetable puree as possible off the sides of the blender. Add
this liquid to the soup. Pour the soup back into the cleaned out pot and
reheat it before serving (use very gentle heat). Ladle into bowls. Garnish
with sour cream and parsley as described above.
this is carefully swirled out with a spoon to amke a spiral shape,
representative of the galaxy. The outline of the galaxy is then emphasized
with very finely chopped parsley. for less festive occaisions, it may be
served with a small spoonful of butter (or maragarine) in the centre. In
the pot, melt the butter and when it is foamy, add the onion and fry until
golden. Add everything else to the pot except the last cup of water and the
sour cream and parsley garnishes. simmer, covered, for about 15 to 20
minutes, or until the potatoes and carrots are tender. Run it all through
the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse
the cooking pot with the cup of water and add that to the 'empty' blender.
Run the blender for a few seconds and then slosh the water about to get as
much of the vegetable puree as possible off the sides of the blender. Add
this liquid to the soup. Pour the soup back into the cleaned out pot and
reheat it before serving (use very gentle heat). Ladle into bowls. Garnish
with sour cream and parsley as described above.
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