Plomeek Soup (Vulcan Orange Vegetable Soup)
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Plomeek Soup (Vulcan Orange Vegetable Soup)
  Orange    Soups    Vegetables    Star trek    SciFi  
Last updated 6/12/2012 1:18:19 AM. Recipe ID 49131. Report a problem with this recipe.
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      Title: Plomeek soup (vulcan orange vegetable soup)
 Categories: Soups, Vegetables
      Yield: 1 Servings
 
      2 tb Butter; or margarine
      2 md Onions; up to 3
           -peeled and sliced
      1 lb Carrots; peeled and sliced
    1/2 lb Turnips; peeled and sliced
     10 oz Potatoes; peeled & sliced
      5 tb Tomato paste
      3 c  -Water
      2 ea Garlic cloves; sliced
  2 1/2 ts -salt
    3/4 ts Basil, dried
    1/4 ts Nutmeg
      1 c  -Water;to rinse pan &blender
           -to be added to soup
           Sour cream; for garnish
           Parsley;finely chopped
           -for garnish
 
  "Plommek soup is tradtionally served with a spoonful of sour cream on
  top; this is carefully swirled out with a spoon to amke a spiral
  shape, representative of the galaxy. The outline of the galaxy is
  then emphasized with very finely chopped parsley. for less festive
  occaisions, it may be served with a small spoonful of butter (or
  maragarine) in the centre. In the pot, melt the butter and when it is
  foamy, add the onion and fry until golden. Add everything else to the
  pot except the last cup of water and the sour cream and parsley
  garnishes. simmer, covered, for about 15 to 20 minutes, or until the
  potatoes and carrots are tender. Run it all through the blender,
  about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the
  cooking pot with the cup of water and add that to the 'empty'
  blender. Run the blender for a few seconds and then slosh the water
  about to get as much of the vegetable puree as possible off the sides
  of the blender. Add this liquid to the soup. Pour the soup back into
  the cleaned out pot and reheat it before serving (use very gentle
  heat). Ladle into bowls. Garnish with sour cream and parsley as
  described above.
 




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Recipe ID 49131 (Apr 03, 2005)

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