Alexandra Soup Food
CANTALOUPE SOUP
Provided by Alex Guarnaschelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
- Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
- Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
QUEEN ALEXANDRA'S SANDWICHES
High Tea.
Provided by Food Network
Categories appetizer
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- To make the mustard butter, beat the butter, lemon juice and mustard to a smooth paste. Store in a jar in the refrigerator.
- Mix the chicken and some mayonnaise with a fork, and season with salt, pepper and hot pepper sauce.
- Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.
ALEXANDRA SOUP
This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?
Provided by C-J from the UK
Categories Lentil
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Scald the Barley.
- Wash the Lentils.
- Put Barley and Lentils into a pan.
- Add Water, Butter and Onion.
- Bring to the boil and simmer for 1 1/2 hours.
- Add tomato puree and cook for 20 minutes longer.
- Sieve soup.
- Reheat, season with salt and pepper and add milk if desired.
Nutrition Facts : Calories 164.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 78, Carbohydrate 19.5, Fiber 5.1, Sugar 1.3, Protein 4.4
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