Best Kalfskopsoep Calfs Head Soup Recipes

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KALFSKOPSOEP - CALF'S HEAD SOUP



Kalfskopsoep - Calf's Head Soup image

An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Meat

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 calf's head
1 teaspoon whole cloves
3 eggs, hardcooked and chopped
2 cups milk
marjoram
parsley, minced
salt and pepper, to taste
1/4 lb veal steak, ground
1 egg
2 tablespoons butter
salt and pepper
1/4 cup flour
2 teaspoons butter

Steps:

  • Remove brains from head and reserve for another dish.
  • Soak head in cold water; scrub tongue well.
  • Place in a large kettle, cover with water and boil until meat drops from the bones.
  • Remove from broth, pick meat from bones, return to broth and continue simmering meat with cloves (tied in a cheesecloth bag) for another two hours.
  • Add hard cooked eggs, milk, marjoram and parsley.
  • Make meatballs by combining all ingredients except the butter and shape into marble-sized balls.
  • Fry in butter and drop into soup 20 minutes before serving.
  • Make dough balls by combining flour and butter with just enough water to make it possible to shape into smll balls.
  • Drop into soup ten minutes before serving.
  • Adjust seasoning and serve hot.

Nutrition Facts : Calories 145.3, Fat 9.6, SaturatedFat 5.1, Cholesterol 122.8, Sodium 110.6, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 8.3

MARYLAND CREAM OF CRAB SOUP



Maryland Cream of Crab Soup image

Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 tablespoon flour
2 quarts milk
1 tablespoon parsley, minced
1/2 onion, sliced
1/2 cup celery, minced
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups crabmeat, cooked and flaked
1/2 cup cream

Steps:

  • Whip cream.
  • Cook onion and celery in one tablespoon of butter until tender but not browned.
  • Melt remaining butter in top of double boiler; add flour and blend.
  • Add milk gradually, stirring constantly.
  • Add cooked vegetables and parsley; season to taste.
  • Cook slowly until soup thickens a little; add crab meat.
  • Serve in individual dishes with a dollop of whipped cream on top.

Nutrition Facts : Calories 245.5, Fat 17.9, SaturatedFat 11.2, Cholesterol 62.2, Sodium 604.3, Carbohydrate 13.4, Fiber 0.3, Sugar 0.4, Protein 8.6

ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE



Original Ponhaws - Pannhas - Ponhaus - Scrapple image

An heirloom, butchering-time recipe impractical for most modern cooks. Thrifty farmers of the time used everything but the squeal. This is very similar to the more familiar scrapple. Oatmeal scrapple may be made using this recipe subbing that grain for the cornmeal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty.

Provided by Molly53

Categories     Breakfast

Time 3h30m

Yield 6 pounds

Number Of Ingredients 6

1 pig head
5 quarts water
4 teaspoons salt
4 teaspoons pepper
1 teaspoon sage
3 cups cornmeal (amount is approximate)

Steps:

  • Separate pig head into halves.
  • Remove eyes and brains.
  • Scrape head and clean thoroughly.
  • Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
  • Skim grease from the surface; remove meat, chop finely and return to broth.
  • Season with salt, pepper and sage to taste.
  • Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
  • Cook very slowly for one hour over low heat.
  • When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
  • To serve, cut into 1/2" slices and fry until crisp and brown.

Nutrition Facts : Calories 224.8, Fat 2.2, SaturatedFat 0.3, Sodium 1588.1, Carbohydrate 47.9, Fiber 4.9, Sugar 0.4, Protein 5.1

SOUSE - HEADCHEESE



Souse - Headcheese image

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate.

Provided by Molly53

Categories     Pork

Time 3h

Yield 4 1/2 pounds

Number Of Ingredients 8

1 pig head
6 pig's feet, and hocks (3 pair)
3 onions, peeled and sliced
salt and pepper
3 peppercorns
1 bay leaf
1 mace blade
3/4 cup vinegar

Steps:

  • Clean the pig's head thoroughly, removing tongue; split head open.
  • Clean feet and hocks; place with the head in a large kettle.
  • Cover with water, bring to a boil and cook until tender enough to remove bones easily
  • Lift out meat and cool.
  • Add onions and seasonings to broth; reduce by half.
  • Strain and cool.
  • Remove meat from bones and cut it into pieces.
  • Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
  • Turn into a mold or loaf pans and add as much of the liquid as it will hold.
  • Place in refrigerator.
  • When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.

Nutrition Facts : Calories 680.6, Fat 39.1, SaturatedFat 11.2, Cholesterol 222.9, Sodium 355.2, Carbohydrate 18.7, Fiber 5.5, Sugar 3.1, Protein 60.8

ROLY POLY FISH HEAD SOUP



Roly Poly Fish Head Soup image

Okay, I give... the original title of this recipe didn't include "Roly Poly." But in the spirit of fun that the recipe was gifted to me by my childhood mentor, Mr. Vanderwal, I just *had* to include it. He, of course, recalled the days when I and my silly little friends would drive he and other adults nuts with repeated verses of the song "Fish Heads" and he sent me the recipe from an Oregonian clipping in 1999 along with congratulations on my then-recent wedding. :) So I dedicate this one to you, Stan. All my love! (Recipe adapted from "The Chinese Cookbook" by Craig Claiborne and Virginia Lee.)

Provided by Julesong

Categories     Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 lb cod cheek, gills removed (or fish heads of any non-oily fish)
1 raw chicken liver
16 fresh spinach leaves (2 leaves per serving)
1 cup snow peas (at least 8 snow peas, one per serving)
3 tablespoons chopped mushrooms (can use tree ear, cloud ear, wood ear mushrooms found in Asian markets)
8 cups chicken broth
1/2 cup diced bamboo shoot
2 1/2 tablespoons cornstarch
1/3 cup cold water
2 egg whites
1 tablespoon chopped green onion, for garnish

Steps:

  • Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool.
  • Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside.
  • Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside.
  • Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside.
  • Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside.
  • In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily.
  • Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat.
  • Add the blanched spinach and snow peas.
  • While the soup is still piping hot, gradually add the egg whites while stirring constantly.
  • Serve in a soup tureen, garnished with the chopped green onions.

Nutrition Facts : Calories 104.6, Fat 2, SaturatedFat 0.5, Cholesterol 32.1, Sodium 820, Carbohydrate 5.5, Fiber 1, Sugar 1.7, Protein 15.2

LIONS HEAD SOUP



Lions Head Soup image

Lions head soup are Asian flavored pork meatballs nestled in cabbage that form lion heads and manes. This is a delicious soup that can be a meal in itself. If you have any questions, e-mail me: [email protected]

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 lbs pork butt (coarsely ground)
2 teaspoons fresh ginger (peeled & finely chopped)
2 scallions (finely chopped)
2 teaspoons coarse sea salt
2 teaspoons sherry wine
2 teaspoons sesame oil
1 egg white
1/2 lb smoked bacon (cut into bits)
pepper
1 large Chinese cabbage (Napa)
1/4 cup sherry wine
salt and pepper
2 3/4 cups chicken stock or 2 3/4 cups chicken broth, plus
1 tablespoon chicken stock or 1 tablespoon chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce

Steps:

  • In a skillet over medium to high heat fry the bacon bits and set aside.
  • Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.
  • Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
  • Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.
  • Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add ΒΌ cup of sherry, continuing to stir fry for 30 more seconds.
  • Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.
  • Combine all ingredients for the glaze in a small bowl.
  • Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
  • Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.
  • To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.

Nutrition Facts : Calories 855.3, Fat 54.7, SaturatedFat 17.9, Cholesterol 179.7, Sodium 3088.4, Carbohydrate 12, Fiber 0.3, Sugar 3.7, Protein 58.7

SALMON HEAD SOUP



Salmon Head Soup image

My dear old Auntie Gloria taught me this recipe. This comforting soup is good on a cold rainy day. May you enjoy it as much as we do.

Provided by shygirl

Categories     Asian

Time 50m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 9

2 salmon heads, halved
3 tablespoons olive oil, divided
2 pieces tofu, cubed
1 piece fresh ginger, julienned (thumbsize)
4 cups water
1 -2 chicken bouillon cube
1/2 cup button mushroom, drained
1/2 red bell pepper, julienned
2 tablespoons knorr seasoning, to taste

Steps:

  • Fry tofu till browned an a little oil, set aside.
  • Saute ginger in a little oil till fragrant, add the red bell pepper .
  • Stir fry till fragrant then add in salmon head.
  • When cooked, pour in water and the chicken cubes.
  • Let simmer and put in the cooked tofu and button mushrooms.
  • Flavor with knorr seasoning.
  • Correct to taste if desired.
  • Serve with rice.

Nutrition Facts : Calories 134.6, Fat 12.6, SaturatedFat 1.8, Cholesterol 0.1, Sodium 196.3, Carbohydrate 2.4, Fiber 0.5, Sugar 1.4, Protein 4.5

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