Some cereal soup recipes
December 31, 2008
Here are some cereal soups for all you health conscious people out there- so just read them out below! These soups are not only low in calories and fat free but also energizing and act as the best appetizers. So make sure you prepare them for yourself as well as for your loved ones.
Puree of vermicelli soup
Ingredients:
2 ½ cups of milk or stock, 90 gm vermicelli, 4 tbsp of cooked sorrel, extra milk, salt and pepper to taste, 2 egg-yolks, ½ cup cream, 2 peeled, seeded and diced tomatoes, 30 gm of butter
Method:
Bring the milk or stock to the boil and sprinkle in the vermicelli. Simmer gently for 25 minutes and add the sorrel. Rub through a sieve or puree in a blender. Return to the saucepan and add enough extra milk and bring to the consistency of thin cream. Season with salt and pepper and heat through but do not allow boiling. Beat the egg yolks with cream, add a few spoonfuls of the soup, and then stir into the rest. Serve garnished with tomatoes, which have been cooked in butter.
Thick tomato and vermicelli soup
Ingredients:
2 cups water, 2 chicken stock-cubes, 1 packet white or cheese sauce mix, 250 gm tomatoes, 200 gm vermicelli, salt, freshly ground pepper, 50 gm grated cheese
Method:
Bring the water to the boil and pour over the stock cubes, stirring until dissolved. Make up the sauce according to the instructions on the packet, using the chicken stock as the liquid. Meanwhile put the tomatoes through a sieve in a blender. Cook the vermicelli in boiling salted water for 5 minutes. Add the puree to the sauce and season well. Bring to the boil and simmer for three minutes. Drain the vermicelli and add to the soup. Serve with the grated cheese handed separately.
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