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Hungarian cuisine contains a large repertoire of classics. So extensive is the list that one might never be inclined to look outside the recipe box of traditional favorites and try one of the newer ways of cooking ‘Hungarian style’. This is one of those recipes that is outside the traditional box and it’s a good example of the innovative side of the new Hungarian kitchen.
You will also need:
1. A large, heavy pot.
2. A large strainer and a large bowl.
3. A heavy-bottomed frying pan in which to brown some of the pine nuts and cook the shrimp.
4. A wooden spoon or spatula.
Preparing the pine nuts for the soup and garnish:
1. In a dry, heavy-bottomed frying pan over medium heat, brown 2/3 cup of the pine nuts. Once browned, remove them from the pan and set them aside to cool. (Set the pan aside without washing it, to use later to cook the shrimp.)
2. Once the nuts are cool, chop them and mix them with half of the chopped cilantro. Set the mixture aside to use to garnish the soup before serving.
For the soup:
1. Heat 3 tablespoons of the olive oil in the large, heavy pot over medium heat and add the minced garlic, shallot, green chili, shrimp shells and the remaining 1/3 cup of the pine nuts. Cook, stirring everything around, until the shells turn a pinkish color—which will be in a few minutes.
2. Then add the wine and cook, stirring and heating until wine is reduced by half.
3. Add the water and bouillon cubes, 4 tablespoons of the lemon juice and half the minced lemon zest. Simmer the soup gently, covered, for 45 minutes.
4. Strain the soup into a large bowl. Then return it to the pot and add the turmeric, the lime zest, the rest of the lemon zest, the heavy cream and the lime juice.
5. In the pan that you used to brown the pine nuts, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the pieces of shrimp and cook them quickly, moving them around with a wooden spoon or spatula. Sprinkle them with the salt and pepper, add the remaining lemon juice and the other half of the fresh, chopped cilantro. Set the shrimp aside, still in the pan, to keep them warm—or to briefly rewarm them if they grow cool.
6. When ready to serve the soup, place the bowls out on a counter. Heat the soup over a low heat, stirring occasionally, without bringing it to a boil. Warm the shrimp a little, if necessary. Place a small mound of shrimp in the middle of each bowl, ladle soup into the bowls and sprinkle them with the browned pine nuts and coriander garnish.
A note of acknowledgement: Lemon and Lime Garlic Cream Soup is adapted from a recipe in the Hungarian cooking magazine Konyha.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!