Simple soup recipes-have a look on them
November 11, 2008
Celery and mushroom soup
Ingredients
1 average tin mushroom soup, 1 average tin celery soup, 50 gm chopped and lightly fried mushrooms, sour cream, snipped chives or chopped parsley
Method
Combine soups in a saucepan. Heat through and then add the mushrooms. Add water if the soup is too thick. Garnish each bowl with a spoonful of sour cream and sprinkle with chives or parsley.
Beef soup
Ingredients
1 cup mince beef, 2 cups water, salt to taste
Method
Put the mince meat into the water in a dekchi; steam it in the steaming vessel for 2 hours. Strain off the juice and add salt.
Lentil soup
Ingredients
½ cup green gram, 4 cups water, garlic and jeera
Method
Boil the soup until the quantity is reduced to half. Strain and season. Add cream and lemon juice, if desired. Season with oil and onion slices.
Quick onion potato soup
Ingredients
3 tbsp instant chopped onions, 1 peeled and diced potato,1 cup water,2 tbsp butter, 3 cups milk, 1 tsp salt, dash of black pepper, ½ cup grated parmesan cheese,1 tsp minced chives or parsley
Method
Cook instant onion and diced raw potato in water until the potato is soft. Add butter, milk, salt and pepper; simmer over very low heat-do not boil. Serve topped with cheese and chives or parsley.
Bean’s soup
Ingredients
1 cup beans,2 large sliced or chopped diced onions,2 crushed garlic cloves, ½ cup olive oil, ¼ tsp thyme, 1 tbsp tomato paste, 2 tsp salt, freshly ground black pepper, boiling water to cover, juice of 1 lemon, 1 tbsp minced parsley
Method
Soak the beans overnight, drain. Cook the onions and crushed garlic in olive oil until transparent, add thyme and tomato paste. Add the drained beans, salt, pepper and enough water to stand at least 2 inches above the top of beans. Cook slowly, covered 2 hours until beans are very soft. Shortly before serving, add lemon juice and parsley.
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