Food recipes
Creamy Tofu, Scallop, Cucumber, and Dill Chowder
Creamy Tofu, Scallop, Cucumber, and Dill Chowder Ingredients: onions, raw oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched soup, chicken broth or bouillon, dry pickles, cucumber, sour tofu, raw...
Creamy Tofu, Scallop, Cucumber, and Dill Chowder
Ingredients:
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
mollusks, scallop, (bay and sea), cooked, steamed
dill weed, fresh
Directions:
In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute.
Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber.
Bring the mixture to a blender, and puree it with the tofu and the lemon juice until the mixture is smooth.
Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm.
Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.
Ingredients:
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
mollusks, scallop, (bay and sea), cooked, steamed
dill weed, fresh
Directions:
In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute.
Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber.
Bring the mixture to a blender, and puree it with the tofu and the lemon juice until the mixture is smooth.
Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm.
Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.