Difference between revisions of "Alexandra soup"
RealRecipes (talk | contribs) m (moved Cookbook:Alexandra soup to Alexandra soup: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Cuisine of the United Kingdom|British cooking]] | |
'''Alexandra Soup'''is a healthy and warming meal. | '''Alexandra Soup'''is a healthy and warming meal. | ||
==Ingredients== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[Cup|cup]] (240 [[mL|mL]]) [[Lentil|lentils]] |
| − | *2 heaped [[ | + | *2 heaped [[Tablespoon|tablespoons]] (30 mL) [[Barley|barley]] |
| − | *1 tablespoon (15 mL) [[ | + | *1 tablespoon (15 mL) [[Butter|butter]] |
| − | *1 [[ | + | *1 [[Onion|onion]], [[Dice|diced]] |
| − | *3 cups (720 mL) [[ | + | *3 cups (720 mL) [[Water|water]] |
| − | *2 [[ | + | *2 [[Tomato|tomatoes]], peeled, seeded and diced |
| − | *[[ | + | *[[Salt|salt]] and [[Pepper|pepper]], to taste |
===Preparation=== | ===Preparation=== | ||
| Line 18: | Line 18: | ||
# Cook until the lentils are tender, (will take longer if grains are not soaked). | # Cook until the lentils are tender, (will take longer if grains are not soaked). | ||
# Add the tomatoes when the soup is almost ready. | # Add the tomatoes when the soup is almost ready. | ||
| − | # [[ | + | # [[Purée|Purée]] with a food mill, blender, or food processor. |
# Reheat and adjust the seasoning. | # Reheat and adjust the seasoning. | ||
| − | [[Category:English | + | [[Category:English cuisine]] |
| − | [[Category:Scottish | + | |
| − | [[Category:Soup | + | [[Category:Scottish cuisine]] |
| + | |||
| + | [[Category:Soup Recipes|{{PAGENAME}}]] | ||
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Latest revision as of 16:31, 9 May 2012
| British cooking
Alexandra Soupis a healthy and warming meal.
Ingredients
- 1 cup (240 mL) lentils
- 2 heaped tablespoons (30 mL) barley
- 1 tablespoon (15 mL) butter
- 1 onion, diced
- 3 cups (720 mL) water
- 2 tomatoes, peeled, seeded and diced
- salt and pepper, to taste
Preparation
- Soak the lentils and barley together overnight (optional). Drain.
- Fry the onion in the butter until soft.
- Add the lentils, barley and water.
- Cook until the lentils are tender, (will take longer if grains are not soaked).
- Add the tomatoes when the soup is almost ready.
- Purée with a food mill, blender, or food processor.
- Reheat and adjust the seasoning.
