Best Cold Rose Water Soup With Apricots And Pistachios Mish Mosh Recipes

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MISH MASH SOUP



Mish Mash Soup image

You can pretty much add any veggies you want to this soup, the base is the best and tastiest part of it.

Provided by Amber Shelton @amber_lala

Categories     Soups

Number Of Ingredients 7

6 large yukon gold potatoes
1 - whole onion
1 - beet, trimmed
5 - stalks of celery
1 package(s) jimmy dean sage flavored sausage
4 - carrots, chopped
- spoonfuls of "better than buillion" to taste

Steps:

  • Grab a large cooking pot, and fill it with 3-6 quarts of water (depending on how many you are feeding). Bring the water to a boil, add the potatoes and any other veggies.
  • In a separate skillet (while your veggies are boiling), cook the sausage into bite size pieces, and cook thoroughly.
  • When the sausage is done, and your veggies are soft when speared with a fork, add the sausage into the pot. Add 2-3 spoonfuls of beef buillion paste, I use "Better Than Buillion" to taste.

MISHMASH SOUP



Mishmash Soup image

Provided by Mayim Bialik

Categories     Soup/Stew     Bean     Sauté     Passover     Dinner     Celery     Carrot     Zucchini     Vegan     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

3 tablespoons olive oil
1 white onion, chopped
1 garlic clove, minced
3 cups veggies such as carrot, celery, bell pepper, or zucchini, diced
6 cups vegan vegetable stock
1 (14-ounce) can chopped tomatoes or 2 diced fresh tomatoes
1 (14-ounce) can beans, preferably kidney, white beans, or pinto
1/2 teaspoon each of three different dried herbs, such as basil, sage, thyme, rosemary, parsley, or oregano
1/2 bunch fresh dill and 1 bunch parsley, bound with string
Salt and freshly ground pepper
Vegan crackers, toasted bread, croutons, or 1/2 cooked rice or quinoa

Steps:

  • 1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.
  • 2. Remove herb bundle.
  • 3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.

RASPBERRY-ROSE WATER SOUP



Raspberry-Rose Water Soup image

Categories     Dessert     Raspberry     Chill     Simmer     Boil

Yield serves 4 on it¿s own or 8 as part of fourplay

Number Of Ingredients 13

For the Apricots
3/4 cup (210g) Simple Syrup (page 184)
6 tablespoons (90g) water
4 ounces (113g) dried Turkish apricots
For the Soup
24 ounces (680g) fresh raspberries
5 tablespoons (87g) Simple Syrup (page 184), or more to taste
3/4 teaspoon powdered gelatin (or 3.3g sheet gelatin; see page 276)
1 teaspoon (2g) rose water
(makes about 2 cups)
To Serve
Fresh raspberries
Champagne Sorbet (page 238)

Steps:

  • For the Apricots
  • Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.
  • Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
  • For the Soup
  • Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
  • Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.
  • Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.
  • Chill completely before serving.
  • To Serve
  • Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.
  • make it simpler
  • You could float icy cold champagne on the soup instead of making the sorbet.

COLD ROSE-WATER SOUP WITH APRICOTS AND PISTACHIOS (MISH MOSH)



Cold Rose-Water Soup With Apricots and Pistachios (Mish Mosh) image

Provided by Molly O'Neill

Categories     dessert

Time 20m

Yield 8 - 10 servings

Number Of Ingredients 4

1 cup shelled pistachios
1 1/4 cups sugar
1 1/4 pounds (about 3 1/2 cups) dried apricots, thinly sliced
3 teaspoons rose water

Steps:

  • Bring a small saucepan half full of water to a boil and add the pistachios. Boil for 1 minute and drain immediately. Place the pistachios between layers of paper towels and gently roll them to remove the skins. Coarsely chop the pistachios and set aside.
  • Place the sugar and 1 cup of water in a saucepan set over high heat. Cook, stirring constantly, until the mixture boils. Set aside to cool for 10 minutes.
  • In a large bowl, combine the apricots, pistachios, sugar water, 2 teaspoons of the rose water and 6 cups cold water. Cover the bowl and chill the soup at least 8 hours or overnight. Just before serving, stir in the remaining teaspoon of rose water.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 64 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 56 grams

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