Tempting soup recipes
August 9, 2008
Here are some delicious, mouthwatering soup recipes, try out at home.
Peasant soup
Ingredients:
1 small carrot,1 small turnip,1 leek,1/2 stick of celery,1/2 onion,3 cabbage leaves,45 gms butter,3 cups stock, salt and pepper,2 small potatoes, chopped fresh herbs.
Method:
Mince the carrot with the turnip, leek, celery, onion and cabbage leaves. Melt the butter in a large saucepan and sauté the minced vegetables for 5 minutes. Add the stock, season with salt and pepper and bring to the boil. Boil for 5 minutes and then leave the potatoes, which have been minced. Simmer until all the vegetables are cooked. Serve garnished with chopped fresh herbs.
Continental vegetable soup
Ingredients:
2 leeks, 1 carrot,1 onion,100 gm butter,250 gm tomatoes(peeled, seeded and chopped),2 potatoees,2 cups stock, salt and pepper to taste,2 tbsp chopped French beans
Method:
Mince the leeks with carrot and onion. Melt 45 gms butter in a saucepan and sauté the minced vegetables for 10 minutes. Add the tomatoes to the pan with the potatoes, which have been minced and 2 cups of stock. Season with salt and pepper. Simmer until all the vegetables are cooked .rub through a sieve in a blender. Reheat and bring to the required consistency with extra stock. Stir in the remaining butter just before serving and garnish with French beans.
French bean soup
Ingredients:
750 gms French beans (finely chopped), 30 gms butter, 2 medium grated potaoes,2 cups light stock, salt and pepper to taste, boiled milk, cooked French beans
Method:
Parboil the French bean. Melt the butter in a saucepan and sauté the beans for 10 minute. Add the potatoes and stock and simmer until the vegetables are cooked. Rub the soup through a sieve in a blender. Season with salt and pepper. Thin to a required consistency with hot milk. Heat through. Stir a few silvers of butter into each bowl just before serving and garnish with the matchstick beans.
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