Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
GREEN KERN SOUP(Soups) - (The International Jewish Cook Book)
Soak one-half cup of green kern in a bowl of water over night. Put on
two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
you may happen to have at hand. Cover up closely and let it boil slowly
over a low heat three or four hours. Put the green kern on to boil in
water slightly salted, as it boils down keep adding soup stock from the
kettle of soup on the stove, always straining through a hair sieve,
until all has been used. Serve as it is or strain through a colander and
put pieces of toasted bread into the soup.
Another way of using the green kern is to grind it to a powder.
Viewed 1566 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookPea PurÉe
SautÉd Cornmeal Mush
Sweet EntrÉe Of Ripe Peaches
Strawberries À La "bridge"
Red Pepper CanapÉs
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Green Pea PurÉe
Tripe À La Creole
Eggs À La Mexicana
Baba À La Parisienne
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
|Home Made Cookies.ca|