Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

December 15, 2018

NUTRI SOUP

Ingredients:
Bread slice - 1 (soaked and squeezed)
Mixed sprouts - 2 tsp
Tomatoes - 2
Garlic cloves - 2
Ginger juice - 1/2 tsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
roasted curry leaves - 1 tsp

Method:

  • Cook the sprouts and the tomatoes separately till tender.
  • Remove the skin of the tomatoes.
  • Now blend the bread slice, cooked sprouts, tomatoes, ginger, pepper, salt and garlic.
  • Add one glass of water and blend again. Strain.
  • Now boil the strained liquid for 5 minutes.
  • Serve hot, garnished with roasted curry leaves.

December 10, 2018

BORSHCH SOUP

Ingredients:
Large raw beetroot - 1
Carrot - 1
Onion -1
Tomatoes - 2-3
Celery - little (chopped)
Garlic clove
Water or stock - 1 litre
Seasoning
Vinegar
Little sour cream or cream cheese

Method:
  • Grate the beetroot and put into pan with the grated or chopped carrot and onion, tomatoes, crushed garlic and celery.
  •  Add the stock.
  • Simmer for one and half hour. Season and add a little vinegar.
  • Top with sour cream or cream cheese before serving. 

December 07, 2018

CORN AND POTATO SOUP

Ingredients:
Potatoes - 5 (medium, peeled and sliced)
Onions - 3 (sliced)
Butter - 2 tbsp
Vegetable stock - 2 cups
Milk - 1 cup
Sugar - 1/2 tsp
Corn - 150 gms
Salt - 1 tsp
Pepper - 1/2 tsp
Pinch of nutmeg powder

For Garnishing:

Diced spring onion and celery

Method:


  • Boil corn till tender and keep aside. 
  • Melt butter in a pan, add onion and fry till transparent.
  • Add potatoes, vegetable  stock and bring to boil. Then add salt and pepper and simmer for 30 minutes.
  • Cool. Blend and sieve.
  • Return to the pan. Add corn and milk; simmer for 10 minutes.
  • Transfer to serving bowl and sprinkle with nutmeg, spring onion and celery.

September 28, 2018

MUSHROOM SOUP

Ingredients:
Flat or field mushrooms - 400 gms
Onion - 1 small or 
Leek - 1
Carrot - 1
Garlic clove - 1
Potato - 1
Virgin olive oil - 2 tbsp
bay leaf - 1
Mixed dried herbs - 1/2 tsp
Fresh tarragon - 1 tsp (chopped)
Nutmeg - 2 pinches
Lemon juice - 1/2
Salt and white pepper

Method:

  • Chop the leek or onion, the carrot and garlic and dice the potato.
  • Heat the oil in a large frying pan. Reserve a few small mushrooms for the garnish, take the stalks off the rest, then add both the caps and stalks to the pan with the leek or onion, potato, carrot, garlic, bay leaf and mixed herbs.
  • Cook for 10 minutes over a fairy high heat, stirring constantly.
  • Add 2 pints of water. Simmer for 25 minutes and add the tarragon, nutmeg and lemon juice.
  • Blend the vegetable broth in a liquidiser, season to taste and reheat gently.
  • Clean and cut the reserved raw mushrooms into thin slices.
  • Add the mushroom slices and serve.

September 06, 2018

CLAM CHOWDER

Ingredients:
Clams - 440 gms can (undrained)
Bacon rashers - 2 (chopped)
Onion - 1 (chopped)
Potatoes - 3 large (peeled and diced)
(about 3 cups)
Salt and white pepper
Fish stock or water - 1 1/2 cups
Light whipping cream - 1/2 cup
Milk - 1/2 cup

Method:

  • Remove clams from liquid; reserving 1 1/2 cups liquid. Chop into small chunks.
  • Fry bacon in saucepan over low heat until crisp.
  • Add onion and saute over medium heat until soft.
  • Add potatoes and toss through.
  • Add salt and pepper, reserved liquid, and stock. Simmer 15 minutes until potatoes are tender.
  • Add clams, cream and milk, and gently heat through. 
  • Let stand if possible.
  • Reheat if necessary and serve warm.

July 06, 2018

SWEET POTATO SOUP

Ingredients:
Sweet potatoes - 4 cups (cut into cubes)
Carrots - 1 1/2 cups (cut into cubes)
Leeks - 3 cups (sliced thick and thoroughly cleaned)
Celery - 2 cups (cut into large slices)
Water - 8 cups
dry tarragon leaves - 1/2 tsp
Sea salt - pinch

Method:

  • Place all vegetables and water into soup pot. Add salt.
  • Bring to a boil, reduce heat and simmer for 40 minutes.
  • Puree mixture in a blender and return to a pot.
  • Heat and correct seasoning with a little more salt and tarragon.
  • Serve hot.

June 19, 2018

TOMATO AND COCONUT SOUP

Ingredients:
Tomatoes - 2 cans (440 gms each) with juice
Sugar - 2 tsp
Salt - 1 tsp
All purpose flour -  2 tbsp
Vegetable oil-  tbsp
Ground coriander - 2 tsp
Cumin - 2tsp
Chilli powder - 1/2 tsp or to taste
Thick coconut cream - 1 cup
Freshly ground black pepper

Method:

  • Puree tomatoes with sugar, salt, and flour in a food processor.
  • Heat oil in saucepan and cook spices until fragrant, about one minute.
  • Add coconut cream and pureed tomatoes.
  • Simmer, stirring, for a few minutes until slightly thickened.
  • Season with pepper to taste.

June 18, 2018

AVGOLEMONO

Ingredients:
Long grain rice - 75 gms
Eggs - 2
Juice of one lemon
Salt and pepper to taste
Good flavoured chicken stock - 5 cups
Lemon slices - 6

Method:

  • Bring chicken stock to the boil, stir in the rice and simmer about 15 -20 minutes until rice is tender.
  • Beat eggs and lemon juice together in a bowl until well blended.
  • Gradually stir a little (about 2 tbsps) of the boiling stock into the egg and lemon mixture.
  • Then add 2 cups stock and stir until it is slightly thickened.
  • Whisk combined mixture back into remaining stock and heat through.
  • Do not boil or the soup will curdle.
  • Season to taste with salt and pepper.
  • Serve soup hot with lemon slices and torn pita bread.

April 23, 2018

QUAKER OATS AND BROCCOLI SOUP

Ingredients:
Quaker oats - 3 tbsp (roasted and powdered)
Broccoli florets - 1 cup
Garlic cloves - 4-5 (minced)
Water - 3 cups
Skimmed milk - 1/2 cup
Onion - 1 (finely chopped)
Frozen / freshly steamed sweetcorn - 3 tbsp
Oil - 1 tsp
Salt and pepper to taste

Method:

  • Blanch broccoli, strain and reserve water. keep few aside and puree the rest.
  • Heat oil and saute garlic and onion.
  • Add puree, blanched florets and reserved water.
  • Add milk, sweetcorn, salt and pepper and oats dissolved in 1/2 cup water.
  • Simmer for 5 minutes and serve hot.

POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Ingredients:
Large cauliflower - 1 (cut into florets)
Butter - 25 gms
Shallots - 2 (chopped)
Potatoes - 2 (chopped)
Milk - 500 ml
Vegetable stock - 500 ml
Double cream - 150 ml
Olive oil - 2 tbsp
Chorizo - 12 slices
Coriander  - 1 tbsp (chopped)

Method:

  • Set aside two handfuls of small cauliflower florets.
  • Heat the butter in a large pan, add the shallots and gently fry until soft but not brown.
  • Add the cauliflower, potatoes, milk and stock.
  • Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 minutes until the vegetables are tender.
  • Puree until smooth either with a stick blender or in a food processor.
  • Return to the pan and add the cream.
  • Warm through and add more seasoning if necessary.
  • Heat the oil in a pan,add the reserved cauliflower florets and fry until brown and starting to soften.
  • Add a splash of water, cover and cook for a further 1-2 minutes until just tender.
  • Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
  • Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.

April 16, 2018

CREAM OF ARTICHOKE SOUP

Ingredients:
Artichokes - 11/2 lb
Water or white stock - 1 pint
Vinegar seasoning - 1/4 tsp
Butter - 50 gm
Flour - 13 gm
Milk - 1/2 pint

To garnish:
Paprika

Method:

  • Wash and peel the artichokes and, if large, cut into small pieces.
  • Remember to keep the artichokes in cold water, with a tablespoon of lemon juice to preserve a good colour, until ready to cook them.
  • Put into a sauce pan with the water, vinegar and seasoning.
  • Simmer gently for a good 30 minutes.
  • Rub through a sieve, then return the puree to the sauce pan together with the butter.
  • Blend flour with the cold milk, stir into boiling puree and continue cooking, stirring all the time until it forms a smooth thick sauce.
  • Garnish with paprika and serve with toast..
  • A few of the artichokes can be saved and cut into tiny pieces to put into the sauce as a garnish.
Variations:
Cream of beetroot soup: Use raw beetroot. Dice and simmer for approximately 1 hour. Continue as above.

Cream of carrot soup: Ingredients as cream of artichoke soup, but add a pinch of sugar when cooking the carrots. Omit lemon juice and vinegar.


April 06, 2018

SWEET 'N' SOUR BEET SOUP

Ingredients:
Sliced beets - 225 gms can
Whole white potatoes - 225 gms can (drained)
Beef broth - 1 cup
Light cream or milk - 1/2 cup
Small onion - 1/2 (chopped)
Sugar - 2 tbsp
Vinegar - 2 tbsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
Beet slices, Chives and enoki mushrooms for garnishing

Method:

  • Reserve four beet slices. Set the beet slices aside.
  • In a blender container combine remaining undrained beets, whole potatoes, beef broth, light cream or milk, onion, sugar, vinegar, salt and pepper. Cover and blend till pureed.. 
  • Transfer the pureed beet mixture to the medium saucepan.
  • Cook till heated through, stirring occasionally. Do not boil.
  • Meanwhile, use an hors d'oeuvre cutter to cut 8 decorative shapes from reserved beet slices.
  • Float beet shapes atop individual serving bowl of soup, if desired.
  • Garnish with chives and enoki mushrooms.


March 27, 2018

JADE TOFU SOUP

Ingredients:
Tofu - 200 gms
Spinach paste - 150 gms
Corn flour - 100 gms
Veg stock - 200 ml
Pinch of salt

Method:

  • Put veg stock in a hot wok.
  • Add spinach paste, cook it for some time.
  • Then add tofu and corn flour, when the soup becomes thick add seasoning.
  • Serve hot.

March 06, 2018

EGG AND PARMESAN BROTH

Ingredients:
Chicken stock - 6 cups
Eggs -3
parmesan - 2 tbsp (freshly grated)
Parsley - 1 tbsp (chopped)
Salt and freshly ground pepper

Method:

  • Bring stock to boil in a saucepan.
  • Whisk eggs until frothy. Add parmesan, parsley and seasonings.
  • When stock is at a rolling boil (bubbling very fast), pour in egg, whisking constantly with a fork until the egg sets in long strands.
  • Serve immediately.

February 21, 2018

COLD BLUEBERRY SOUP

Ingredients:
Frozen wild blueberries - 450 gms
Fresh ginger - 12 gms (finely chopped)
Plain yoghurt - 250 gms

Method:

  • Put the blueberries and the ginger in a 2 litre pot and add 475 ml of water.
  • Cook over medium heat for 15-20 minutes.
  • Remove from the heat and puree with an immersion blender or in a regular blender.
  • Stir in the yoghurt and chill for at least one hour.
  • Serve in chilled bowls.

February 19, 2018

CREAM OF APPLE SOUP

Ingredients:
White sauce - 1/2 pint
Apples - 3/4 kg (finely chopped)
Water
Sugar to taste
Lemon juice of one
Cider - 1/2 pint
Seasoning

Method:

  • make the sauce and keep hot.
  • Simmer the apples, until tender, with water to cover. Add sugar as per taste and lemon juice.
  • Sieve the apple mixture, add to hot sauce with cider and seasoning and whisk together.
  • Serve at once.

February 10, 2018

MUSHROOM A LA GRECQUE

Ingredients:
Water - 450 ml
Garlic cloves- 2 (crushed)
Lemon juice of 2
Olive oil - 50 ml
Peppercorns -6
Salt
Tarragon sprig - 1
parsley sprig - 1
Mushrooms - 450 gms (stalks removed)
Parsley chopped

Method:

  • Put the water, garlic, lemon juice, olive oil, peppercorns and a large pinch of salt in a saucepan and bring to the boil.
  • Reduce the heat and simmer for 10 minutes.
  • Add the tarragon, parsley sprig and mushroom caps and simmer for 10 minutes.
  • Drain the mushrooms and put them in a dish. 
  • Return the marinade to the pan and boil rapidly to reduce to 150 ml.
  • Strain the marinade over the mushrooms.
  • cover the dish and refrigerate.
  • Serve garnished with chopped parsley.

February 07, 2018

MUSSEL SOUP

Ingredients:
Mussels  - 2 pints
Onion - 1 (finely chopped)
Celery - 2 tbsp (finely chopped)
Parsley - small bunch
Seasoning
Rice - 50 gms
Tomato - 1 large skinned & chopped
Water - 1 1/2 pints
Lemon juice or little vinegar

Method:

  • Scrub mussels, discarding any that are open and will not close when sharply tapped. Always remove the 'beard' (the rather stringy part).
  • Put into a large saucepan with onions, celery, parsley and seasoning and heat slowly until mussels open.
  • Remove mussels from liquid and take out of shells.
  • Meanwhile reheat liquid, add rice and cook until tender with chopped tomato.
  • Remove sprig of parsley, add mussels and lemon juice or vinegar, and reheat gently.
  • Garnish with chopped parsley.

TIPS FOR MAKING TASTY SOUPS

Here are some of the simple tips for making tasty soups:

1. Add  a little lime juice to the tomato rasam and you will see the taste is much better.

2. While making tomato soup or tomato puree, add a bit of sugar. This takes away that slightly sour bitter taste.

3. Milk will not curdle when added to the tomato soup, if it is boiled with a pinch of baking soda.

4. After shelling peas, wash the pea pods thoroughly. Add salt and pepper and pressure cook. Cool, mash and sieve, to make a delightful cream of pea soup. You can also make soup of carrot and beetroot soup.

5. When making tomato soup, add a little sago to it while boiling. The soup will be thick, creamy and more nourishing.

6. To remove grease from soup, dip in some small pieces of clean tissue paper and you will find that this will soak up the fat.

7. To skim fat from soups, drop in some ice cubes. You will be surprised how the fat will cling on to the cubes. Then remove the cubes quickly.

8. Whilst skimming fat from the soups and gravies, put in a few lettuce leaves  and the fat clings to them.

9. To remove excess fat from soups, stews, use clean white blotting paper or cook lettuce leaves with soup to absorb fat.

10. Overflowing of dal soup while cooking can be prevented by placing a wooden spoon inside the vessel.

11. Brown sugar is an antidote for salt. If your soup is salty, add a small teaspoon of brown sugar and the briny taste will disappear.

12. If the soup is too salty, drop some raw cut potatoes in it. After they have soaked up all the excess salt, remove them.

13. Do not put vegetable straight into the water. You'll get tasty strong flavoured soup if you first brown them in a little ghee or butter.

14. Add a tablespoon of milk or cream in spinach soup when it is ready and you will just see the difference it makes.

15. Make a soup or stew into a really substantial and satisfying meal by adding dumplings or cooked noodles.

16. Never through away bones and vegetable skins. Make soup or stock out of them. Freeze the surplus in containers lined with aluminium foil.

17. Before opening a can of soup shake it well; this avoids the formation of lumps when you dilute it.

18. Do not throw away the surplus water after the channa dal has been cooked for preparing puran poli. Grind one or two cloves; 1/2 tsp cumin seeds, 1/4 tsp grated coconut, and add to the channa dal water. Also add little tamarind water. It makes a delicious soup.

19. An effective way to preserve meat and chicken stock is to chill the stock in ice trays and use the icy cubes for instant soups.



January 31, 2018

BASIL AND BADAM SOUP

Ingredients:
Almonds - 50 gms (blanched and minced)
Basil leaves- 10 (chopped)
Water - 2 cups
Cinnamon stick - 1
Cloves - 2-3
Salt and pepper to taste
Cardamoms - 2
Corn flour - 1 tsp mixed with 1/4 cup of water

Method:

  • Boil minced almonds, cinnamon, cloves and cardamom with 2 cups of water for 10 minutes.
  • Sieve and add salt and pepper, basil leaves and corn flour mixture.
  •  Bring to boil for 5 minutes.Serve hot.
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