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Spanish
recipes
Recipes
from
Valencia
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Recipe from
Senegal
Pumpkin
soup
recipes
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Bean soup
recipes |
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Garlic soup
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Pumpkin bean soup
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- 5 CLOVES GARLIC, chopped
- 3 CUPS CHICKEN BROTH
- 1 CUP CREAM
- 1/2 TSP PAPRIKA POWDER
- 2 SLICES WHITE BREAD, in cubes
- 10 OLIVES, sliced
- HANDFUL PARSLEY, chopped
- 4 TBSP OLIVE OIL
- 4 EGGS
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- 200 GRAM BEANS, soaked overnight
- 500 GRAM LAMB, cubed
- 1 ONION, sliced
- 250 GRAM PUMPKIN, cubed
- 1 CHILI PEPPER, chopped
- 2 CARDAMOM PODS, use inside seeds
- 2 CARROTS, sliced
- 2 BANANAS, sliced
- 1 TBSP GREEN CORIANDER, chopped
- 1/2 TSP TURMERIC
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Stir fry the bread
cubes and garlic a few minutes in the olive oil. Add the broth, the
cream, the paprika powder and salt and pepper to taste and simmer for
10 minutes. Pour the soup in oven resistant soup bowls, add a raw egg
to each and put them in the oven at 200 degrees
Celsius until the eggs have set.
Sprinkle with olives and parsley.
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Cook the beans one
hour and puree them. Add 4 cups of water to the meat, add salt and pepper
to taste and simmer for one and a half hour. Add the onion, pumpkin,
turmeric, chili pepper and cardamom and simmer for 15 minutes. Add the
bean puree, the carrots and the bananas and simmer for 10 minutes more.
Sprinkle with coriander.
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