Archive | Soup Recipes

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Cream of Asparagus Soup

Posted on 12 July 2010 by admin  

1 can (14.5 oz) asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1 tsp chicken bouillon Continue Reading

 

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Lentil Soup

Posted on 22 June 2010 by Home Chef  

Ingredients:
Lentils 1 cup.
Ham 120 gms.
Onion, chopped (medium) 1 no.
Carrot, chopped (medium) 1 no.
Celery, chopped ½ cup
Bay leaf (small) 1 no.
Garlic, finely chopped 1 flake
Tomato juice ¾ cup
Water 4 cups
White vinegar 1 tbsp.
Salt ½ tsp.
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Mexican Chicken Chili Soup

Posted on 10 June 2010 by admin  

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot
over medium/high heat. Cook the chicken on both side until
done — about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
4-5 hours. Stir mixture often so that many of the chicken pieces
shred into much smaller bits. Chili should reduce substantially
to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
it on the side for topping the chili, if desired.
Makes 4-6 servings.

 

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Indian Cream of Tomato Soup

Posted on 08 May 2010 by admin  

Ingredients
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2″ fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves

Method
Put the tomatoes, lemon grass, curry leaves, ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.

 

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Hot and Sour Soup

Posted on 30 April 2010 by admin  

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

 

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Chicken Noodle Soup

Posted on 29 April 2010 by admin  

900ml/112pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper
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Lentil and Vegetable Broth

Posted on 28 April 2010 by admin  

Ingredients
For the stock
2 tablespoones moong dal
2 onions
2 large tomatoes

For the topping
1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve
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Tomato & Paneer Soup

Posted on 28 April 2010 by Home Chef  

Ingredients:
Tomatoes, large 4 nos.
Chicken, shredded 50 gms.
Paneer, sliced finely 50 gms.
Chicken / Veg stock 1 litre.
Soya Sauce 1½ tbsps.
Vinegar 1 tbsp.
Cornflour dissolved in ¼ cup
water
1 tbsp.
Monosodium glutamate ½ tsp.
Salt & pepper To taste
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Split Pea Soup

Posted on 28 April 2010 by admin  

1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped
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Carrot & coriander soup

Posted on 27 April 2010 by admin  

175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh coriander leaves
salt and freshly ground black pepper
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Mexican Chicken Soup

Posted on 22 April 2010 by admin  

1 – 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup)
2 cups cooked, drained pinto beans
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Boston Bean Soup

Posted on 22 April 2010 by admin  

850g/1 lb canned cooked pinto beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/34pt beef stock
salt and freshly ground black pepper
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Chilled avocado soup

Posted on 22 April 2010 by admin  

2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1?2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve
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Lemon Grass Soup

Posted on 11 April 2010 by Home Chef  

Ingredients:
Prawns large 200 gms.
Fish stock 625 ml.
Lemon grass(chopped) 2 stalks
Lemon juice 3 tbsps.
Vegetable oil 2 tsps.
Kaffir lime leaves(chopped) 3 nos.
Fish sauce 1 tbsp.
Fresh red chili ½ no.
Green chili ½ no.
Palm sugar or
brownsugar(crushed)
½ tsp.
Coriander leaves for
garnishing
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Almond soup

Posted on 11 April 2010 by admin  

225g/8oz blanched almonds, minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground black pepper
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Cauliflower and Walnut Soup

Posted on 10 April 2010 by admin  

1 medium cauliflower, broken into florets
1 onion, roughly chopped
450 ml vegetable stock
450 ml milk
25g walnut pieces
salt and freshly ground black pepper
Continue Reading

 

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