Soups delight
September 9, 2008
Here are the recipes of some delightful mouth-watering soups. Just go through them and try out once!
Spilt pea soup
Ingredients:
350gms spilt peas, 100 gms bacon pieces, 2 liters bacon bone stock, 1 tsp chopped mint, salt and pepper to taste
Method:
Soak the spilt peas overnight if you want to shorten the cooking time. Next day, strain the soaking water from the peas. Make sure that the bacon pieces are trimmed of all inedible rind and gristle and then fry in their own fat for 5 minutes. Add the stock, peas and mint, seasoning with salt and pepper. Cook until the peas are soft and puree when stirred. Adjust the seasoning and serve garnished with extra mint.
Chestnut soup
Ingredients:
500 gms chestnut, 3 cups milk, 2 cups wter, 30 gms butter, a pinch of mace,1 tbsp cream, salt and pepper to taste
Method:
Shell the chestnuts, place in boiling water for five minutes and then skin, wash and dry them. Place the chestnuts in a saucepan with half of the milk and water and simmer until tender for 50 minutes. Rub through a sieve in a blender. Return the puree to the saucepan, add the butter, the rest of the milk and water and season with mace and salt and pepper. Bring to the boil, stir well and just before serving remove from the heat and stir in the cream. Add a tsp of extra cream to the top of each bowl of soup.
Simple chicken egg-drop soup
Ingredients:
4 cups well-flavored white poultry stock, juice of 1 lemon, 1 egg, 2 tbsp water
Method:
Bring the stock to the boil and add lemon juice, seasoning with salt and pepper. Beat together the egg and the water and slowly pour into the boiling stock, stirring rapidly. Serve immediately.
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