Subj : Shadow's Soup
To   : All
From : Ben Collver
Date : Sun Aug 04 2024 10:05 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shadows Restaurant Soup
Categories: German, Soups
     Yield: 1 Batch

 1 1/2 c  Dried lentils
     4 oz Bacon; thinly sliced, cut
          -into small squares
     1 lg Onion (2 md); finely
          -chopped
     2 md Carrots; up to 3, small dice
     6    Celery ribs; small dice
     3 cl Garlic; up to 6, to taste,
          -minced
     1 lg Waxy-type potatoes (2 md);
          -peeled and cut into 1/4"
          -dice
     2    Whole cloves; place with bay
          -leaves in cheese-cloth
          -bundle)
     3    Bay leaves
     2 qt Turkey stock *
     2 tb Amore-brand tomato paste **
     2 tb Red wine vinegar
 1 1/2 c  Garlic sausage
          -(kielbasa or Polish); cut
          -into 1/8" thin slices
     2    Leeks; white portions only;
          -sliced thin
     1 ts Salt
          Plenty of freshly ground
          -pepper; to taste

 Shadows Restaurant, offering "continental" (German/Swiss) and
 traditional American cuisine, was a beloved establishment owned by
 Dave Rasmussen, 1960s SFO cocktail bar concessionaire. The San Mateo
 location was at 213 2nd Ave. near Ellsworth (until recently, Ben Tre
 Vietnamese Homestyle, and now Daeho Kalbijjim & Beef Soup). The San
 Francisco location was 1349 Montgomery Street, next to the Filbert
 Steps on Telegraph Hill. That location reopened in 1996 as Dalla
 Torre Ristorante e Bar, then closed in 2006 and is now a private
 residence.

 Soak lentils in 1 quart of the stock overnight in the refrigerator.
 (They will double in bulk.)

 In a stock pot, sauté bacon until it is partially crisp, then add
 onions, carrots, and celery. When vegetables are tender, add garlic
 and sauté 2 to 3 minutes longer. Add lentils soaked in stock,
 remaining stock, potatoes, cloves, and bay leaves. Bring to a boil,
 reduce heat, and simmer, partially covered, until the lentils are
 tender (probably an hour or two; you be the judge), stirring
 occasionally. You may have to add some water, if it becomes too
 thick. Skim off the scum that develops on top, from time to time.
 Remove spice packet. Place about half of the soup stock in a blender
 and purée, then add back to the pot. (This will make for a smoother
 soup.)

 Add tomato paste, vinegar, garlic sausage, leeks, salt, and pepper.
 Cook until leeks are tender, about 1⁄2 hour. Adjust seasoning to
 taste. You may wish to skim off any fat that cooks out of the sausage.

 * Do not substitute chicken stock. Turkey stock may be available at
 specialty markets, or find & use "Better Than Bouillon"-brand turkey
 base (8 oz jar, concentrate).

 ** Amore-brand concentrated tomato paste comes as a 2-pack of 4.5 oz
 tubes packaged in a box, and provides more-intense tomato flavour and
 avoids the metallic taste canned paste sometimes brings. Kept
 refrigerated after opening, the paste will keep for quite a few
 weeks. This product of Italy may be available in higher-end stores,
 or can be ordered off the Internet.

 Recipe by Rick Moen

 Recipe FROM: <http://linuxmafia.com/~rick/recipes/shadows-soup.html>

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