Lip-smacking soup recipes
October 7, 2008
Turnip soup
Ingredients:
50gms butter, 1 bunch of small diced turnip, ½ clove of garlic crushed, 6 cups light stock,
Salt and pepper, 1 egg –yolk, 2 tbsp cream, chipped chives
Method:
Melt the butter in a saucepan and sauté the turnip with the garlic. Add the stock, season with salt and pepper, and bring to the boil. Simmer until the vegetables are tender. Rub through a sieve in a blender. Reheat stirring in the egg-yolk beaten with the cream just before serving. Adjust the seasoning and serve garnished with chopped chives.
One meal soup
Ingredients:
2 onions,2 potatoes,1 tbsp moong dal,1 chopped onion,1 tbsp French beans,2 tbsp chopped cauliflower,1 chopped carrot,1 chopped tomato,2 tbsp boiled spaghetti, 1 tbsp butter, salt and pepper to taste. Grated cheese and bread croutons to serve
Method:
Heat the butter and fry the onions for at least 5 minutes. Add the French beans, cauliflower and carrot and fry again for 5 minutes. Add 1 teacup of water and cook till the vegetables are soft. Add the stock and boil for 10 minutes. Add the tomatoes, spaghetti, salt and pepper and boil again for five minutes. Serve hot with grated cheese.
Quick corn soup
Ingredients:
¾ teacup cooked tender corn,1 finely chopped ionion,3 teacups milk,3 teacups water,2 tbsp plain flour,1 tbsp butter, salt and pepper to taste
Method:
Mix the milk, water and flour. Heat the butter and fry the onion for at least 5 minutes. Add the flour mixture and the corn. Boil for 10 minutes. Stir in between and check that the soup does not stick to the bottom of the vessel. Add salt and pepper. Serve hot.
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