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Tampilkan postingan dengan label Soup. Tampilkan semua postingan


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