|
|
| Home
> Eating Out > Receipes
- Soups |
|
|
|
|
| Lentil
Soup |
Top |
| Ingredients
: ½ c. dried lentils, 7 c. water, 2
T. Butter, 1 small onion, chopped, 1clove garlic
minced, ½ tsp. Crushed dried red pepper,
2 tsp. Curry powder, 1 tsp. Lemon juice, 1 tsp.
Salt.
Method
:
1. Wash lentils; discard any imperfect ones.
Cover with water.
2.
Bring to boil; boil 2 to 3 minutes and remove
from heat. Let stand covered 1 hour. Drain;
add to 7 cups boiling water; cook until soft,
about 1 hour.
Melt butter in separate saucepan.
3.
Add onions, garlic, red pepper and curry powder.
Mix well; sauté 3 minutes over low heat,
stirring constantly.
4.
Add to lentils. Stir in lemon juice and salt.
Cook 15 minutes, stirring occasionally.
If desired, lentils may be forced through a
sieve or pureed in an electric blender.
|
| Broccoli
Soup |
Top |
Ingredients
:
250 gm broccoli(cut into pieces), 3 cups chicken
stock (or water and 1 chicken stock cube), 1 small
sized onion(chopped), 1 clove of garlic(optional),
2 tsb oil, 1/2 cup low-fat milk salt and pepper
Method:
1. Heat oil. Saute onion and garlic, add chopped
broccoli, chicken stock or water and crumbled
stock cubes.
2.
Cook till it is tender. Remove from the heat.
Liquidise in a blender, add salt and pepper.
Heat the soup, add milk and serve with melba
toast
Note:
If broccoli is overcooked, it gets discoloured.
|
Tomato
& Basil Soups
|
Top |
Ingredients
:
500g (1 lb) tomatoes, skinned 3 tablespoons finely
chopped basil, 470 ml (15 floz / 1 3/4 cup) Greek
strained yogurt, 125 ml (4 floz / 1/2 cup) milk
salt and pepper to taste basil spring to garnish.
Method:
1. Chop the tomatoes finely and put into a bowl
with the basil.
2.
Stir the yogurt with a fork until smooth, then
add to the tomatoes with the milk and seasoning
to taste.
3.
Mix well. Cover and chill for about 1 hour before
serving, garnished with basil.
|
| Lettuce
& Lovage Soup |
Top |
Ingredients
:
1 tablespoon oil 6 pring onions (green shallots)
, sliced 1 lettuce, shredded, 1 lovage spring,
chopped, 1 tablespoon flour, 625 ml (1 pint /
2 1/2 cups ) boiling milk salt and pepper totaste,
90 ml (3 floz / 2/3 cup ) double (thick) cream.
Method:
1. Heat the oil in a pan and add the spring
onions (shallots), lettuce and lovage. Cover
and cook gently for 5 minutes.
2.
Stir in the flour, then gradually stir in the
milk. Add seasoning, cover and simmer for 20
minutes. Allow to cool.
3.
Puree the soup in a blender or food proceessor,
then sieve if you prefer a really smooth texture.
4.
Stir in two thirds of the cream. Cover and chill
for 1 hour. To serve, pour into individual bowls
and swirl in the remaining cream.
|
Turkish
Tomato Soup
|
Top |
Ingredients
:
1 tablespoon olive oil, 2 cloves garlic, finely
chopped 500g
(1 lb)tomatoes, skinned and chopped, 315 ml (10
floz / 1 1/4 cups) tomato juice salt and pepper
to taste, 1 tablespoon cornflour.
To
Finish :
155 ml (5 floz / 2/3 cup) natural yogurt 1/2
green pepper, seeded and sliced, 2 pitta breads,
toasted and diced
Method:
1. Heat the oil in a pan, add the garlic and
fry for 1 minute. Add the tomatoes and cook
for 2-3 minutes.
2.
Add the tomato juice with seasoning, and cook
for 10 minutes.
3.
Blend the cornflour with 155ml (5 floz / 2/3
cup) water, stir into the soup and simmer, stirring,
for 2 minutes.
4.
Spoon the soup into warmed bowls, swirl some
of the yogurt into each portion and top with
green pepper. Serve the pitta bread separately.
|
Majorcan
Chick Pea Soup
|
Top |
Ingredients
:
250g (80z / 1 1/4 cups) chick peas, soaked overnight
and drained, 3 tablespoons olive oil, 2 leeks,
sliced 2 carrots, sliced 2 sticks celery, sliced
2 potatoes, chopped, 397g (14oz) can chopped tomatoes,
1 bay leaf 2 cloves garlic, chopped salt and pepper
to taste 1/2 small cabbage, shredded 125g (40z)
spinach.
Method:
1. Put the chick peas in a saucepan, cover with
cold water, bring to the boil and boil steadily
for 10 minutes. Lower the heat, cover and simmer
for 45 minutes.
2.
Heat the oil in a saucepan, add the leeks, carrots
and celery and cook gently for 15 minutes, stirring
occasionally.
3.
Drain the chick peas, reserving the liquid and
make up to 1.25 litres (2 pints /5 cups) with
water. Add the liquid to the vegetables with
the chick peas, potatoes, tomatoes, bay leaf,
garlic and seasoning. Cover and simmer gently
for 40 minutes.
4.
Add the cabbage and spinach and cook for a further
15 minutes. Discard the bay leaf.
Serve piping hot, with crusty bread.
|
| Black
Bean & Coriander Soup |
Top |
Ingredients
:
2 tablespoon oil, 1 onion, chopped 2 sticks celery,
chopped 2 clove garlic, chopped 1 teaspoon chilli
powder, 1 teaspoon ground cumin 397g (14oz) can
chopped tomatoes, 1.25 litres (2 pints / 5 cups)
vegetable stock or water, 250g (80oz) black beans,
soaked overnight and drained, 1 tablespoon tomato
pur'ee (paste), 2 tablespoons chopped coriander
salt and pepper to taste.
Method:
1. Heat the oil in a saucepan and fry the onion
and celery until softened. Add the garlic and
spices and fry gently for 1 minute.
2.
Add the tomatoes, stock or water, black beans
and tomato puree (paste). Bring to the boil
and boil steadily for 10 minutes.
3.
Cover and simmer gently for about 1 3/4 hours
until the beans are tender.
Add the coriander and seasoning. Serve with
crusty bread.
|
Sweetcorn
Chowder
|
Top |
Ingredients:
1 tablespoon oil, 1 large onion, chopped 500g
(1 lb) potatoes, chopped 625ml (1 pint / 2 1/2
cups) milk 1 bay leaf salt and pepper to taste,
500g (1 lb) frozen sweetcorn 90g (30z) streaky
bacon, rind removed, chopped, 2 tablespoons chopped
parsley 125g (40z) peeled prawns
Method: 
1. Heat the oil in a saucepan, add the onion
and fry until softened. Add the potatoes, milk
bay leaf and seasoning.
2.
Bring to the boil, cover and cook for 10 minutes.
Add the sweetcorn and cook for a further 10-15
minutes until the sweetcorn and potatoes are
tender. Discard the bay leaf.
3.
Fry the bacon in its own fat until crisp; add
to the soup with the parsley and prawns and
heat through.
|
| Chicken
Talomein Soup |
Top |
Ingredients:
Chicken stock 2 cups, Chicken(boiled& shredded)
¼ cup, Carrot ½ no., Cabbage leaves(cut
coarsely) 1no. Mushroom(sliced thin) 2 nos., Noodles(boiled)
¼ cup, Soya sauce 1½ tsp., Corn
flour 1 tbsp., Water ¼ cup, Ajinomoto A
pinch, White pepper A pinch, Sugar ¼ tsp.,
Salt and pepper to taste.
Method: 
1.Dissolve corn flour in water and keep aside.
2.Chop carrot diagonally and par boil them.
3.Mix
stock, salt, peppers, sugar, soya sauce and
ajinomoto and boil for 2 minutes.
4.Add
cornflour paste, stirring continuously.
5.Add
vegetables, mushroom and shredded chicken. Boil
for another 5 minutes.
6.Add
boiled noodles, remove from fire and serve hot.
|
| Red
Pepper Soup |
Top |
Ingredients:
4 red peppers, halved, cored and seeded, 1 tablespoon
oil, 1 onion, chopped 1 clove garlic, chopped
2 teaspoons paprika, 4 tomatoes, skinned and seeded
625ml (1 pint / 2 1/2 cups) vegetable stock or
water salt to taste, 4 tablespoons thick sour
cream chives to garnish
Method: 
1. Lay the pepper halves, rounded side up, on
a grill pan and grill for 8-10 minutes until
charred. peel off the skins under cold running
water and chop the flesh roughly.
2.
Heat the oil in a pan, add the onion and garlic
and fry gently until softened. Add the paprika
and cook gently for 30 seconds. Stir in the
tomatoes and stock.
3.
Transfer to a blender or food processor, add
the red peppers and blend until smooth. Season,
heat through, then pour into individual bowls.
Swirl in the sour cream and garnish with chives.
|
| Chicken
Mushroom Soup |
Top |
Ingredients
Garlic, chopped 2 flakes. Coriander 4 sprigs.
Black pepper, crushed 1½ tsp. Chicken stock
1 liter Black mushrooms soaked in water for 20
minutes 5 nos. Fish sauce 1 tbsp. Chicken, cut
into strips 115 gms. Spring onions, thinly sliced
55 gms. Coriander, for garnish As required Salt
To taste
Method
1 .With a pestle pound or mix garlic, coriander
and peppercorns to a paste.
2
.In a wok heat oil, add the paste and stir for
a minute.
3.
Add the stock, mushrooms and fish sauce, simmer
for 5 minutes.
4.Then
add the chicken pieces and cook gently over
a low flame.
5.Sprinkle
the spring onions on top and garnish with coriander
sprigs
|
| Tomato
Rasam |
Top |
Ingredients:
Tomatoes, chopped fine 4 large Red gram dal 3
tbsp. Green chilies, slit sideways 3 nos. Ginger
chopped fine 1" piece Turmeric powder ½
tsp. Water 2½ cups Salt To taste For Tempering
: Mustard seeds 1 tsp. Cumin seeds 1 tsp. Chili
halved 1 no. Pepper powder 1 tsp. Asafoetida powder
½ tsp. Curry leaves A few Ghee 2 tsp.
Method
:
1. Pressure cook the red gram dal and set aside.
2.
Heat 2 teaspoons ghee and add all the ingredients
for tempering. When the mustard seeds splutter,
add the green chilies, ginger and tomatoes.
3.
Add 1 cup water, salt and turmeric powder. Allow
to simmer for five minutes.
4.
Add the cooked dal and the remaining 1½
cups water and bring to the boil.
5.
Garnish with chopped coriander leaves.
6.
Serve hot.
|
|
|
|
