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ingredients:

  • 2 ripe avocados
  • 600ml/1pt chicken stock
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 1⁄2 teaspoon chilli powder
  • salt
  • 2 tablespoons sour cream, to serve

Serve 4

  • Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving. 
  • To serve, add the sour cream, stir through and serve the soup chilled.

Chilled Avocado Soup

Ingredients:

- 2 tablespoons flour, mixed with
- salt and pepper
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- 2 potatoes
- 1 onion, chopped
- 1/2 lb mushroom, quartered
- 2 stalks celery, chopped
- 1/2 lb baby carrots
- 4 cups beef broth
- 4 cups water
- 1/2 cup barley
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon thyme
- 1 tablespoon parsley
- 2 bay leaves
- 1 cup peas
- for stew add
- 1/4 cup cornstarch, mixed with
- 1/4 cup water

Serve 8
Calories 328.3

heat oil in large soup pot.

add beef to flour mixture, add to oil, brown on all sides in batches, remove add onion& celery, saute til soft, add mushrooms, carrots, beef.

add 8 cups of liquid, spices, bring to boil and simmer for 45 minutes.

add barley and potatoes simmer for 45 minutes.

add peas cook til heated through.

thicken for stew as mentioned above.

Beef Barley Stew - Soup

Chilled cucumber soup
Chilled cucumber soup

ingredients


  • 1 onion, diced
  • 50g/2oz butter
  • 550g/1lb 4oz cucumber, diced
  • 1.8 litres/3pt vegetable stock
  • 2 tablespoons chopped fresh parsley
  • juice of 1⁄2 lemon
  • 600ml/1pt single cream
  • salt and freshly ground black pepper


Serve 6-8


  • In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.
  • Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
  • Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
  • When ready to serve, whisk in the single cream. Serve chilled.

Chilled cucumber soup

Gazpacho Soup
Gazpacho Soup

ingredients


  • 2 large garlic cloves
  • 1 egg yolk
  • 1 thick slice bread, crust removed
  • 90ml/3fl oz olive oil
  • 450g/1lb canned whole peeled plum tomatoes
  • 900g/2lb ripe tomatoes, deseeded and chopped
  • 1 large onion, choped
  • 1 cucumber, peeled and chopped
  • 2 red peppers, seeded and chopped
  • 1 tablespoon tomato purée
  • sea salt and freshly ground black pepper
  • 2 lemons, cut into wedges, to serve


Serve 6


  • Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
  • Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
  • Season with salt and pepper to taste, and chill in the refrigerator until ready to serve. 
  • Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

Gazpacho Soup

French onion soup
French onion soup

ingredients


  • 900g/2lb onions, thinly sliced
  • 50g/2oz butter
  • 900ml/11⁄2pt vegetable stock
  • salt and freshly ground black pepper


Serve 6


  • Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
  • Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

French onion soup

French bean soup
French bean soup

ingredients


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery sticks, thinly sliced
  • 3 garlic cloves, minced
  • 550g/1lb 4oz canned cooked cannellini beans, drained
  • 400ml/14fl oz vegetable stock
  • 125ml/4fl oz white wine
  • 3 sprigs of fresh rosemary
  • 1⁄4 teaspoon ground white pepper
  • 100g/4oz mozzarella cheese, grated


Serve 4


  • Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
  • Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
  • To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

French bean soup

Fish chowder Soups
Fish chowder Soups

ingredients


  • 3 tablespoons olive oil
  • 200g/7oz onion, finely chopped
  • 200g/7oz celery, finely chopped
  • 150g/5oz carrot, finely chopped
  • 400g/14oz canned chopped tomatoes
  • 1 teaspoon finely chopped garlic
  • 100g/4oz plain flour
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon dried marjoram
  • 1⁄2 teaspoon dried oregano
  • 2.4 litres/4pt fish stock
  • 200g/7oz cooked boneless cod fillets, flaked
  • 25ml/1fl oz dark rum
  • 25ml/1fl oz Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • salt and ground black pepper

Serve 10


  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder Soups

Hot & sour soup
Hot & sour soup


ingredients


  1. 8 dried shiitake mushrooms
  2. 25g/1oz cornflour
  3. 3 tablespoons dry sherry
  4. 100g/4oz pork loin
  5. 1.2 litres/2pt chicken stock
  6. 50g/2oz bamboo shoots, sliced
  7. 1 tablespoon light soy sauce
  8. 2 tablespoons red wine vinegar
  9. 1 egg, lightly beaten
  10. 225g/8oz tofu, diced
  11. salt and freshly ground
  12. black pepper

serves 4–6


  • In a medium bowl, soak the mushrooms in warm water for 20 minutes, then drain, squeeze out any excess moisture and cut into 1cm/1⁄2in slices.
  • In a small dish, stir the cornflour into the sherry and set aside.
  • Put the pork loin in a large heavy pan and completely cover with water. Simmer until tender, then cool and shred.
  • Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar. Season with salt and pepper, then stir in the reserved cornflour mixture. Keep stirring until the soup has thickened.
  • Remove from the heat and whisk in the egg. Mix in the tofu and heat through. Serve the soup hot.

Hot & sour soup

Borscht
Borscht


ingredients


  1. 900g/2lb large raw beetroot
  2. 225g/8oz onion, diced
  3. 225g/8oz leeks, sliced
  4. 2 celery sticks, chopped
  5. 50g/2oz butter
  6. 600ml/1pt chicken stock
  7. 1 bay leaf
  8. 150ml/5fl oz soured cream
  9. salt and freshly ground
  10. black pepper

serves 6


  • Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
  • In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
  • Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Borscht

Lettuce soup
Lettuce soup


ingredients


  1. 600ml/1pt chicken stock
  2.  round lettuce, shredded
  3. 1 small onion, chopped
  4. 25g/1oz butter
  5. 1⁄2 teaspoon freshly grated nutmeg
  6. 300ml/10fl oz milk
  7. 1 egg yolk
  8. 2 tablespoons single cream
  9. salt and freshly ground
  10. black pepper

serves 6


  • Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
  • Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Purée in a blender or food processor, and return to the saucepan. Stir in the milk.
  • Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.

Lettuce soup

French bean soup
French bean soup


ingredients


  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 celery sticks, thinly sliced
  4. 3 garlic cloves, minced
  5. 550g/1lb 4oz canned cooked
  6. cannellini beans, drained
  7. 400ml/14fl oz vegetable stock
  8. 125ml/4fl oz white wine
  9. 3 sprigs of fresh rosemary
  10. 1⁄4 teaspoon ground white pepper
  11. 100g/4oz mozzarella cheese, grated

serves 4

  • Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
  • Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
  • To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

French bean soup

Jerusalem artichoke soup
Jerusalem artichoke soup


ingredients


  1. 1 onion, sliced
  2. 50g/2oz butter
  3. 700g/11⁄2lb Jerusalem artichokes, peeled and sliced
  4. 600ml/1pt milk
  5. salt and ground white pepper

serves 4

  • In a heavy saucepan over a low heat, gently sweat the onion in thebutter until soft and translucent.
  • Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
  • Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
  • Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

Jerusalem artichoke soup

Boston bean soup
Boston bean soup


ingredients


  1. 850g/13⁄4lb canned cooked pinto
  2. beans, drained
  3. 2 tomatoes, chopped
  4. 1 celery stick, sliced
  5. 1 medium onion, chopped
  6. 1 bay leaf
  7. 450ml/3⁄4pt beef stock
  8. salt and freshly ground
  9. black pepper

serves 4


  • Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
  • Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
  • Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve. FD2F304A-A86F

Boston bean soup

Chinese cabbage soup
Chinese cabbage soup


ingredients


  1. 450g/1lb pak choi
  2. 600ml/1pt vegetable stock
  3. 1 tablespoon rice wine vinegar
  4. 1 tablespoon light soy sauce
  5. 1 tablespoon caster sugar
  6. 1 tablespoon dry sherry
  7. 1 fresh red chilli, seeded and thinly sliced
  8. 1 tablespoon cornflour

serves 4

  • Wash the pak choi thoroughly under cold running water, rinse and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and shred the leaves.
  • Heat the stock in a large heavy saucepan. Add the pak choi and cook for 10–15 minutes.
  • Mix together the vinegar, soy sauce, sugar and sherry in a small bowl. Add this mixture to the stock, together with the chilli. Bring to the boil, reduce the heat and cook for 2–3 minutes.
  • Blend the cornflour with 2 tablespoons water to form a paste, and gradually stir into the soup. Cook, stirring constantly, until it thickens. Cook for a further 4–5 minutes, then ladle the soup into warm individual serving bowls and serve immediately.

Chinese cabbage soup

Chicken soup
Chicken soup


ingredients


  1. 1 roast chicken carcass with meat left on
  2. 225g/8oz chicken wings
  3. 1 onion, diced
  4. 1 leek, diced
  5. 1 parsnip, diced
  6. 6 whole black peppercorns

serves 4

  • Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
  • Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
  • Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
  • When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Chicken soup

Vichyssoise
Vichyssoise


ingredients


  1. 50g/2oz butter
  2. 3 large leeks, trimmed and thinly sliced
  3. 1 onion, thinly sliced
  4. 500g/1lb 2oz potatoes, chopped)
  5. 900ml/11⁄2pt vegetable stock
  6. 2 teaspoons lemon juice
  7. pinch of ground nutmeg
  8. 1⁄4 teaspoon ground coriander
  9. 1 bay leaf
  10. 1 egg yolk
  11. 150ml/5fl oz single cream
  12. salt and freshly ground
  13. black pepper

serves 6


  • Melt the butter in a saucepan, and sweat the leeks and onion, stirring occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice, nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes until the vegetables are soft.
  • Cool the soup a little, remove the bay leaf and purée the soup in a blender or food processor until smooth. Pour into a clean pan.
  • Blend the egg yolk into the cream, add a little of the soup to the mixture, then whisk it all back into the soup and reheat gently. Cool and chill before serving.

Vichyssoise

Chicken noodle soup
Chicken noodle soup


ingredients


  1. 900ml/11⁄2pt chicken stock
  2. 1 bay leaf
  3. 4 spring onions, sliced
  4. 225g/8oz button mushrooms, sliced
  5. 100g/4oz cooked skinless
  6. chicken breast, thinly sliced
  7. 50g/2oz soup pasta such as
  8. orzo or ditalini
  9. 150ml/5fl oz dry white wine
  10. 1 tablespoon chopped fresh
  11. flat-leaf parsley
  12. salt and ground black pepper

serves 6

  • Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.
  • Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
  • Add the pasta, cover and simmer for 7–8 minutes.
  • Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Chicken noodle soup

Pea and mint soup
Pea and mint soup

ingredients


  1. 450g/1lb frozen peas
  2. 900ml/11⁄2pt vegetable stock
  3. pinch of granulated sugar
  4. 1 large sprig of fresh mint
  5. 1 egg yolk
  6. 50ml/2fl oz single cream
  7. salt and freshly ground
  8. black pepper

serves 6

  • Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
  • Discard the mint, then purée the mixture in a blender or food processor. Return to the heat.
  • Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.
  • Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream. FD2F304A-A86F

Pea & mint soup



Celery & Stilton soup
Celery & Stilton soup


ingredients

  1. 4 celery sticks, finely chopped
  2. 1 onion, finely chopped
  3. 50g/2oz butter
  4. 45g/11⁄2oz plain flour
  5. 1⁄2 glass white wine
  6. 900ml/11⁄2pt chicken stock
  7. 300ml/10fl oz milk
  8. 225g/8oz crumbled Stilton
  9. cheese
  10. salt and freshly ground
  11. black pepper


Serves 4


  • In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat.
  • Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes
  • Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
  • Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
  • Reheat gently and serve. 

Celery & Stilton soup

Cauliflower & walnut soup
Cauliflower & walnut soup


ingredients


  1. 1 medium cauliflower, broken into florets
  2. 1 onion, roughly chopped
  3. 450ml/3⁄4pt vegetable stock
  4. 450ml/3⁄4pt milk
  5. 25g/1oz walnut pieces
  6. salt and freshly ground
  7. black pepper

Serves 4


  • Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.
  • Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.
  • Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to scorch. Serve hot.

Cauliflower & walnut soup