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Name: Franzoesisch Supp / Quer Durch De Garte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: German
Ingredients: 1 Leek, diced; Parsley, salt, freshly; 50 GM lard; 1/2 Celery, peeled and diced; 1 Kohlrabi (turnip-cabbage),; 1/2 Cauliflower; 1 1/2 l Beef broth or water; 2 Tomatos, skinned and diced; 4 Carrots, peeled and diced; 80 GM onions, diced; 350 GM fresh, green beans; 80 GM dried meat, diced

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INGREDIENTS

1 Leek, diced
Parsley, salt, freshly
50 GM lard
1/2 Celery, peeled and diced
1 Kohlrabi (turnip-cabbage),
1/2 Cauliflower
1 1/2 l Beef broth or water
2 Tomatos, skinned and diced
4 Carrots, peeled and diced
80 GM onions, diced
350 GM fresh, green beans
80 GM dried meat, diced

Servings

INSTRUCTIONS

Here are some German recipes from the Hessian area (Hessen being one of the federal states of Germany.). I found those dishes on some sheets that were used as separators when a copy shop returned my printing order for a science fiction fanzine Im publishing. [These are no typing mistakes, its just a German dialect!] (Roughly translated: French Soup / Through the Garden) Melt lard in a large pan, add the dried meat and cook until the meat is glassy. Add diced onions and steam for a while. Add the prepared vegetables except the tomatos and pour 1.5 l beef broth or water over it. Boil at low heat. When everything is done, add the tomatoes, season with salt and pepper and garnish with parsley. You can add boiled meat that is cut in small pieces. In some areas the soup is served together with freshly made waffles. From archives of rec.food.recipes Date: Thu, 5 Aug 93 09:50:21 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

NOTES

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Franzoesisch Supp / Quer Durch De Garte

1 Leek, diced
 Parsley, salt, freshly
50 GM lard
1/2 Celery, peeled and diced
1 Kohlrabi (turnip-cabbage),
1/2 Cauliflower
1 1/2 l Beef broth or water
2 Tomatos, skinned and diced
4 Carrots, peeled and diced
80 GM onions, diced
350 GM fresh, green beans
80 GM dried meat, diced

Here are some German recipes from the Hessian area (Hessen being one of the  federal states of Germany.).  I found those dishes on some sheets that were  used as separators when a copy shop returned my printing order for a  science fiction fanzine Im publishing.    [These are no typing mistakes, its just a German dialect!] (Roughly  translated: French Soup / Through the Garden)    Melt lard in a large pan, add the dried meat and cook until the meat is  glassy.  Add diced onions and steam for a while.  Add the prepared  vegetables except the tomatos and pour 1.5 l beef broth or water over it.  Boil at low heat.    When everything is done, add the tomatoes, season with salt and pepper and  garnish with parsley.    You can add boiled meat that is cut in small pieces. In some areas the soup  is served together with freshly made waffles.  From archives of rec.food.recipes    Date: Thu, 5 Aug 93 09:50:21 +0200    From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

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Nutrition

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Serving Size: 1 Serving (294g)
Recipe Makes: 1 Servings

Calories: 74
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 88.2mg		3 %
Potassium 890.8mg		23 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 8.2g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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