SHELDON LANDWEHR'S RECIPES

Ciboulette Potato & Watercress Soup

serves 4

Ingredients

2 Idaho potatoes, peeled and sliced
4 bunches watercress leaves
3 tbsp butter
1-1/3 qt chicken stock
salt & pepper to taste
croutons

Instructions

Saute potatoes in butter in a soup pot. Add watercress leaves, mix for a minute until leaves get soft. Add salt and pepper to taste.

When potatoes are cooked, add chicken stock and mix well. Pour into a blender and puree. Garni sh with croutons.

From Ciboulette, Philadelphia, PA
(Soups Index)
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Portuguese Gazpacho

serves 4

Ingredients

1/4 load day-old country wheat bread
8 plum tomatoes, skinned and seeded
5 cucumbers, peeled and seeded
2 red bell peppers, trimmed and seeded, cut in 3-4" squares
2 green bell p eppers, trimmed and seeded, cut in 3/4" squares
1 large green apple, peeled, cored, and cut in cubes
1/2 cup almonds, skinned
1/2 cup shallots, peeled and diced
4 tbsp balsamic vinegar
8 tbsp sherry vinegar
1 cup chopped ice
3/4 cup fresh cilantro leaves
1 large dash cayenne pepper
salt & freshly ground pepper to taste
few chopped cilantro leaves for garnish

Instructions

Trim crusts off bread and soak in sherry vinegar for at least 20 minutes. Roast almonds for 10 minutes in a 350-degree oven.

Place half of all Ingredients in a food processor and blend to a thick puree (leave some of the inherent graininess). Pour into a large bowl. Repeat with rest of Ingredients

.

Place in refrigerator and chill for at least 2 hours. Garnish with cilantro and serve very cold.

From Cafe Mirage, New York City
(Soups Index)
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Tarhana Yogurt Soup

serves 8

Ingredients

2 qts lamb and beef broth
1 cup onions, chopped
1 cup tarhana (may be purchased from a Greek specialty store, or use half barley and half whole wheat)
2 tbsp fresh mint leaves, crushed
1 pt plain yogurt
1/2 cup medium barley
2-1/2 oz butter
salt & pepper to taste

Instructions

Boil barley in broth for 30 minutes, then gradually stir in the tarhana. Cook for 20 minu tes, stirring frequently.

Fry onions in butter until golden-brown. Add mint, and cook for 30 seconds, then remove from heat and add to the soup. Cook over medium heat for 5 minutes. If the broth is low, add more.

Add yogurt and cook until hot, stirring frequently.

from Ararat, New York City
(Soups Index)
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