Hungarian Pepper Soup With Romano Crisps Recipes

Steps:

• In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

Steps:

• In a large bowl, combine the first 12 ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-in. balls., Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 15-20 minutes or until no longer pink. Drain on paper towels., Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Gently stir in 6 dozen cooked meatballs and heat through. Save the remaining meatballs for Hungarian Pepper Soup with Romano Crisps or save for another use.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
• Stir in the greens and cook for 15 minutes more, or until tender.
• Ladle into bowls and garnish with grated Parmigiano.

Steps:

• In a 2-qt. saucepan, saute the onion and garlic in butter until onion is tender. Stir in the flour, salt and pepper until bubbly. Gradually add the cream, tomato juice, Worcestershire sauce, savory and hot pepper sauce; bring to a boil, stirring constantly. Add crab; heat through. Garnish servings with sour cream and parsley if desired.