Recipes - Soups

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NOTE: This page is a daughter page of: Recipes


On these page I keep a collection of my mother's recipes. This page is soups.


Soups



Chicken Soup With Coconut Cream *

Ingredients:
  • 400g sliced chicken fillet
  • 1 tablespoon red or green curry paste
  • 1 tablespoon oil

  • 1 can lite coconut cream
  • 3 cups water
  • 1 tablespoon fish sauce

Instructions:
Heat oil and add curry paste for 2 mins. Add chicken and stir fry until lightly golden. Add remaining ingredients and bring to boil, simmer for 2 minutes. Garnish with coriander or basil.





Borsch

Ingredients:
  • To puree together:
  • 1 400g can beetroot (undrained)
  • 1 200g can tomatoes (undrained)
  • 1 clove garlic crushed

  • To add after:
  • 1 can clear soup (or beef stock powder in water made up to size of tomato can)
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 3 dessertspoons lemon juice
  • black pepper

Instructions:
Puree together all ingredients on left, then add stuff on the right. Chill well in fridge. Serve with swirl of sour cream 'marbled' through it. Top with finely chopped parsley and chives. Can thin soup with water if too thick.




Iced Savory Tomato Soup

Ingredients:
  • 440g can condensed tomato soup
  • 1½ cup chicken stock
  • 1 chopped onion
  • Pinch oregano

  • 1 dessertspoon tomato paste (optional)
  • 1 carton natural yoghurt or sour cream
  • Pinch salt (optional)

Instructions:
Place all ingredients in blender. Refrigerate till cold. Serve with chopped parsley.




Hot Tomato/Orange Soup

Ingredients:
  • 440g can condensed tomato soup

Instructions:
Dilute with chicken stock. Heat slowly, add finely chopped onion. Add grated orange rind and orange juice to taste. Before serving stir in blob sour cream. Sprinkle with parsley.




Senegalese Soup

Ingredients:
  • to simmer:
  • 5 cups chicken stock
  • 1 cup finely chopped onion
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 1 large Granny Smith apple, peeled and chopped

  • to add:
  • 1 small can peas, or 2 baby food pureed peas
  • 2 teaspoon salt
  • ½ teaspoon chilli powder
  • Combine into ½ cup cold water:
  • 2 teaspoons curry powder
  • 2 teaspoons cornflour

Instructions:
Add to soup and bring to boil slowly, stirring constantly. Cool and blend to a puree. Chill in fridge. Serve soup with Melba toast (bread cut into small triangles and baked in oven).




Pumpkin And Bacon Soup

Ingredients:
  • 60g butter or marg
  • 1 small onion
  • 4 shallots
  • 750g pumpkin peeled and diced
  • 4 cups chicken stock

  • ¼ teaspoon nutmeg (optional)6 rashes bacon
  • 2 tablespoon plain flour
  • Extra 30g marg or butter
  • Salt and pepper
  • Melt 60g butter, add onion, shallots, bacon and fry gently until soft but not brown.

Instructions:
Add pumpkin, stock and nutmeg and simmer covered until pumpkin is very soft. Knead together flour and 30g butter and stir into soup. Stir until soup thickens and put through blender in batches. Put back in saucepan and bring close to boiling point but do not boil. Season with salt and pepper. Serve with black pepper and swirl of cream on top.




Laksa Soup

Ingredients:
  • 150g dried rice noodles
  • 300g fresh laksa noodles
  • 1 tablespoon peanut oil OR light olive oil with * dash sesame oil
  • 4 shallots finely chopped
  • 1 stalk lemon grass finely sliced
  • 1 teaspoon shrimp paste
  • 2 teaspoon sambal oelek or chilli puree

  • 1 tablespoon curry powder
  • 2 cups chicken stock
  • 2 cups coconut milk
  • 600g chicken thigh fillets diced
  • 1 lime
  • 1-2 cups bean sprouts
  • 1 cucumber grated or sliced
  • 1 bunch mint

Instructions:
Put dried noodles or rice sticks in boiling water while you cook the laksa. Add fresh noodles when the dried ones are soft. Stir fry shallots, lemon grass, shrimp paste and sambal oelek in oil for a minute or two, until aromatic. Add curry powder and cook another minute before adding chicken stock. Bring to boil and simmer 5-10 minutes to develop flavours. Add coconut milk, return to just boiling and add chicken. Chicken should take 5 mins or so. When cokes remove from heat, add lime juice and season with salt and pepper. Drain noodles. Place handful in each bowl then ladle over the hot laksa. Serve with side garnish of mint leaves, bean sprouts and grated cucumber.




Lentil Soup With Greens And Lemon

Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 large cloves garlic, chopped
  • 185g brown lentils, picked over and rinsed

  • 2 medium waxy potatoes, desiree, cut into bite size pieces
  • 1.5 litres chicken stock or water
  • 1 large bunch rocket, tough stems removed, roughly chopped
  • 2 tablespoons freshly squeezed lemon

Instructions:
Extra lemon wedges to serve Fry onion in oil 5 minutes. Add garlic and stir another minute. Add lentils and stir a few minutes, add potatoes and stock or water. Bring to boil and simmer gently until lentils and potatoes are tender. Add rocket and lemon juice and cook another minute to wilt the rocket and heat through. Serve with lemon wedges and Garlic Thyme Toast.




Garlic Thyme Toast

Ingredients:
  • ½ ciabatta halve horizontally
  • 2 tablespoons extra virgin olive oil

  • 2 large cloves garlic chopped
  • 1 small bunch thyme stripped off branches, plus a few sprigs

Instructions:
Toast ciabatta, crust sides up under hot grill. Combine oil, garlic and thyme leaves in bowl and brush over cut sides. Scatter with thyme sprigs and return to grill, until crisp, golden and fragrant, Cut into pieces.




Skinny Thai Soup

Ingredients:
  • 3 cups vegetable stock
  • 3 cups water
  • 2 tablespoon Thai curry paste
  • 1 red chili finely sliced
  • 1 teaspoon crushed ginger
  • 2 teaspoon crushed garlic
  • 2 stems lemon grass, bruised and cut into 4 pieces

  • 4 kaffir lime leaves
  • 100g button mushrooms sliced
  • 1 shallot finely sliced
  • 2 bok-choy (green tops only) shredded
  • 2 teaspoon lemon juice
  • 4 tablespoon freshly chopped coriander leaves
  • handful of snow pea sprouts
  • sliced lemon to garnish

Instructions:
In saucepan combine stock, water, curry paste, chilli, ginger, garlic, lemon grass and lime leaves. Cover and bring to boil, simmer for 15 minutes. Strain soup and return to simmer. Add mushrooms and shallots and simmer 5 minutes. Add bok choy, cook another minute until wilted and remove from heat. Add juice, coriander and sprouts, and garnish with sliced lemon. Serve immediately.