Soup recipes
November 20, 2008
Hey read out the interesting soup recipes and try them out!
White soup
Ingredients:
1 tbsp butter, 500 gm peeled and chopped potatoes, 1 chopped onion, 1 chopped parsnip, 1 chopped turnip, 3 sticks of chopped celery, 5 cup white stock, salt and pepper, 1 tsp sugar, 1 tbsp plain flour, 4 cup milk, croutons
Method:
Melt the butter in a large saucepan and add the vegetables. Stir over moderate heat until all the vegetables are well coated with butter. Add the stock salt and pepper and sugar. Simmer gently until the vegetables are well cooked. Rub through a sieve in a blender. Return to the saucepan. Blend the flour to a smooth paste with a little of milk, and pour into the saucepan. Bring to the boil, stirring occasionally, and simmer for 5 minutes. Taste for seasoning and serve with croutons.
Creole soup
Ingredients:
3 onions, 3 potatoes, 3 tomatoes, 1 chopped onion, 1 large finely chopped capsicum, 2 finely chopped tomatoes, 2tbsp tomato ketchup, ½ tsp paprika, 2 tbsp refined oil, salt and pepper to taste
Method:
Cut all the vegetables into big pieces, add 6 teacups of water and cook in a pressure cooker. When cooked, blend in a liquidizer. Strain.
Heat the oil and fry the onions for 1 minute. Add the capsicum and tomatoes and fry again for 2 minutes. Add the stock and boil for 10 minutes. Add the tomato ketchup, salt and pepper. Sprinkle the paprika on top. Serve hot.
Chilled cream of cucumber soup
Ingredients:
2 cucumbers, 5 cups white stock, 800 gm milk, 500 gm cream, salt and peeper to taste. Chopped chives
Method:
Very finely slice the unpeeled cucumbers, retaining the juice. Simmer in the stock until tender. Strain and return the stock to the saucepan, simmering to reduce. Meanwhile, puree the cucumbers in a blender or rub through a sieve. Add the cucumber, milk and cream to the reduce stock and season well with salt and pepper. Chill in the refrigerator. Serve with some diced cucumber and chopped chives in each bowl.
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