DemosNews: Recipes

Fruit soups offer their fragrant, bright tang at special seasons. During the height of summer, for a week or two, one thinks Hungarian sour cherry soup. Late autumn, it’s the perfume of quince that makes one salivate. Fresh, unblemished specimens beckon at farmers’ markets right now. Remove the core, leaf nubs, and seeds from a quince. No need to peel if it’s fresh and fine. Chop the quince, half a fennel bulb, a large shallot, and a rib of celery (for depth) into a quarter inch dice. Place the vegetables in a saucepan with 3 cups of rich chicken broth, some sea salt and a little crushed white pepper. Simmer together for about 20 minutes, until soft and fragrant. Fuse the ingredie... See full document!

Food: AllFeatures

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Ah Quince!
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Daging Balado
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sambal goréng tempe kering from Sunda, West Java
djamainten Document Creative 2279 4.71 26-Aug-07

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