MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bruno's Hangover Soup
Categories: Pork, Vegetables, Dairy, Herbs, Soups
Yield: 8 Servings

4 sl Bacon; chopped
1 c Fine chopped pork loin
1 sm Onion; fine chopped
1 1/2 c Crushed tomatoes
1/2 c Fine chopped mushrooms
2 tb Shredded celery root
4 Ribs celery; chopped
2 md Carrots; peeled, chopped
Salt & black pepper
3 c Cubed potatoes
1/2 c Chopped Polish sausage
2 tb Fine chopped leek
1 ts Allspice
1 ts Bay leaves
1 ts Hungarian paprika
1 c Diced pickles
3 Cloves garlic; fine chopped
1 tb Eastern European seasoning
- such as Vegeta; optional
3 tb Chopped fresh dill
1 c Heavy cream

Recipe courtesy of Guy Fieri

Fill a soup pot with 8 cups water and set on medium-high
heat.

In a pan, fry the chopped bacon. When it is done, take
out and put into the water in the soup pot.

In the drippings of the bacon, fry the pork loin and
then the onions. When brown, put them into the soup pot
and bring to a boil. Add the crushed tomatoes,
mushrooms, celery root, celery, carrots and some salt
and cook for 15 minutes.

Next, add the potatoes, sausage, leeks, allspice, bay
leaves and Hungarian paprika and cook for another 15
minutes.

Add the pickles, garlic and seasoning if using, and let
boil for 10 minutes. Add the dill and heavy cream and
season with salt and pepper. Guten Appetit!

Bruno's European Restaurant, Lakewood, Washington

RECIPE FROM: https://www.foodnetwork.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bruno Loubet's Spring Veg & Egg Cassoulet
Categories: Vegetables, Herbs, Potatoes, Cheese
Yield: 6 Servings

300 g Broad beans; shelled
500 g Peas
12 Spring onions; fine cut
12 Baby carrots; peeled
12 Baby turnips; peeled
12 Baby leeks; trimmed
24 On-the-vine cherry tomatoes;
- halved
2 cl Garlic; fine sliced
200 g Green beans; in 1cm pcs
6 Asparagus spears; in 2cm
- pieces
100 g Desiree potatoes; peeled
120 g Very soft butter
60 g Maille Carrot & Shallot
- Mustard
1 tb Chervil; fine chopped
2 tb Chives; fine chopped
1 tb Parsley; fine chopped
1 ts Tarragon; fine chopped
6 lg Eggs
50 g Parmesan-style cheese
Salt & pepper

Cube the potatoes and boil in salted water until soft.
Drain and mash with a potato masher or mouli and keep to
one side.

Boil a pan of salted water and cook the carrots for
about 5-6 minutes. Remove from the water and replace
with the turnips. After 6-8 minutes, remove from the
water and replace with the leeks. Cook for only a couple
of minutes and drain.

In a bowl, mix well the soft butter, herbs, mustard and
seasoning.

Pour 300ml of water in a large pot, bring to the boil
and add the carrots, turnips, garlic and the young green
beans. Boil for a couple of minutes and add the mashed
potatoes and the remaining vegetables.

Stir and simmer for 2-3 minutes, then remove from the
heat and add the mustard, herb and butter mixture. Stir
well until the mix is completely incorporated.

Poach the eggs when you are ready to serve. Serve the
"ragout" in bowls at the table, place a poached egg on
top and sprinkle with Parmesan-style cheese.

RECIPE FROM: https://www.vegetarianrecipesmag.com

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