Slovenian potato squash bean soup (Briza)

[Guest guest]

this one isn't easy for my tongue to imagine:

thick soup of beans plus potato chunks, grated acorn squash,

milk and sour cream - served tepid (80F maybe?)

 

 

 

* Exported from MasterCook *

 

Slovenian Potato Squash Bean Soup or Briza

 

Recipe By :Fred Plotkin

Serving Size : 10 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 medium acorn squash

salt

2 1/4 pounds waxy new potatoes -- peeled

10 ounces fresh shelled cranberry beans

(double measure if unshelled)

1 small carrot -- coarsely chopped

1 bay leaf

1/2 onion -- peeled; chop large

(cut half-onion into four pieces)

1 celery stalk -- coarsely chopped

5 cups whole milk

3 cups sour cream

 

1. Halve the squash and remove seeds and fibers. Grate the pulp into a large

bowl, using the coarse holes of a box grater; avoid grating the peel. Sprinkle

the pulp with salt, cover and set aside 2 hours.

 

2. Meanwhile cook the potatoes in a large pot of boiling salted water until you

can penetrate one easily with a fork. Drain and chop the potatoes into bite-size

pieces. Cover and keep warm.

 

3. Combine the beans in a pot with the carrot, bay leaf, onion and celery and

add enough water to cover the ingredients. Cook over medium heat just until you

can penetrate a bean with a fork. Turn off the heat; discard the carrot, bay

leaf, onion and celery.

 

4. Squeeze all the liquid from the squash and set about making the soup. Gently

heat the milk and sour cream in a large pot, stirring frequently. Add the

squash, then the potatoes, then the beans and their liquid, stirring all the

while. Now turn the heat up to medium and stir constantly. When the liquid just

starts to boil, turn the heat down as low as possible and simmer for 20 minutes,

stirring periodically. Add a pinch of salt, to taste, and serve tepid.

 

SUITABLE BEANS: cranberry, borlotti, pinto, small red kidney.

 

Description:

" Potato and squash soup with beans, milk and sour cream "

Cuisine:

" Central European "

Source:

" La Terra Fortunata: Food and wine of Friuli-Venezia Giulia "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 434 Calories; 19g Fat (37.7% calories

from fat); 13g Protein; 58g Carbohydrate; 8g Dietary Fiber; 47mg Cholesterol;

116mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 3 1/2 Fat.

 

NOTES : This soup is of Slovenian origin and is found in the Natisone (River)

Valleys in the province of Udine. This recipe is from the owners of the

Trattoria Sale e Pepe in Stregna, Italy, just a stone's throw from the Slovenian

border. Slovenia is a small Central European country, situated between the Alps

and the Adriatic Sea.

 

Nutr. Assoc. : 0 0 4219 2931 0 0 0 0 0 0 0 0

 

..

=^..^= PatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more

Get COVERS for cookbooks; tested Lowfat recipes