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Friday, October 8, 2010

Soup Recipes

Vegetable Soup Recipe

•    1  Small Onion, peeled and chopped
•    1/2  leek, chopped
•    400 ml  vegetable stock
•    2  Garlic cloves, peeled and chopped
•    200 gms  Broccoli, cut into florets
•    1 tbsp  olive oil
•    1  carrot, peeled and chopped
•    Salt and freshly ground black pepper


1.    Heat the olive oil in a large saucepan.
2.    Stir fry the onion and leek for 2-4 minutes.
3.    Cook in the garlic, broccoli and carrots.
4.    Pour vegetable stock and boil it until the vegetable are soft.
5.    Transfer the soup to a food processor and blend.

Chicken Corn Soup Recipe
•    1 tbsp Corn Starch
•    2 tbsp  Cold Water
•    2 tbsp  Fresh Parsley, finely minced
•    1 cup  Chicken, skinned, cooked and diced
•    250 gms  Creamed Corn
•    Egg Whites from 2 eggs
•    3 cups Chicken Broth

1.    In a large saucepan, mix corn, chicken and chicken broth.
2.    Boil it over medium heat and stir occasionally.
3.    Mix cornstarch well with cold water and add to soup. Uncover the saucepan and continue cook for 3 minutes.
4.    Beat Well egg white till it becomes foamy than stir it into soup. cook until foamy on low heat.
5.    Pour soup in to a bowls and garnish with parsley.

Turkish Tarhana Soup
•    5 glass  Meat broth
•    100 gms  Ground meat
•    Salt  to taste
•    2 tbsp  Margarine
•    1 glass  Tarhana
•    1 tbsp Unsalted tomato paste
•    Red pepper

1.    Fry the ground meat with margarine well in a saucepan.
2.    Add salt and tomato pate and mix well. Now boil 4 glass of meat broth.
3.    Meantime, put remaining meat broth into a bowl with Tarhana and mix it till melt.
4.    Transfer this mixture slowly in the saucepan and stir constantly till the soup will get thicker.
5.    Fry small bread cubes in a butter, sprinkle with red pepper, and serve with the soup.

Chicken soup with vegetable and herbs
•    1 ½ kg  chicken pieces
•    4 cups  chicken stock
•    1  onion, quartered
•    1  stalk celery
•    2 tsp  Dill, chopped
•    1  carrot
•    1/4 tsp  Nutmeg
•    1  bay leaf
•    1 cup  rice ,cooked
•    125 gm  butter
•    1/2 cup plain flour
•    500 ml  milk
•    500 ml  cream
•    4 tsp  chives, chopped
•    4 tsp  Marjoram, chopped
•    1/2 tsp Turmeric
•    Salt and pepper to taste

1.    Boil chicken pieces in a large saucepan with chicken stock, bay leaf, onion, celery and carrot.
2.    Reduce heat and cover. Cook continue until chicken is tender.
3.    Remove bones from chicken and cut the meat into small pieces. Strain stock and set aside.
4.    Melt butter in a large saucepan, mix together flour with it. Add milk and cream, cook and stir continuously until mixture becomes thick.
5.    Add remaining ingredients chive, marjram, dill, nutmeg, turmeric, rice, stock and chicken.
6.    Garnish with parsley and sesame seeds.
7.    Serve hot

Spicy Chicken Soup Recipe
Serve 4
•    3 tbsp  oil
•    Half  Large onion, thinly sliced
•    2 tbsp  Thai red curry paste
•    2  Clove garlic, crushed
•    1 tsp  Chopped fresh ginger
•    Half tsp Freshly ground black pepper
•    15 gms  Lime leaves
•    15 gms  lemon grass
•    40 gms  Fresh mushroom, sliced
•    175 gms  diced chicken
•    75 gms  Bean sprouts
•    Half cup Lemon juice
•    1 litre  Chicken stock
•    10 gms  Chopped coriander
•    Salt to taste

1.    Heat oil in sauce pan and sauté onion, garlic and ginger until onion become soft.
2.    Add chicken, Thai curry paste, lemon grass, lime leaves and mushrooms and stir for 30 seconds.
3.    Add chicken stock and the remaining ingredients except coriander and bring to a boil. Adjust seasoning.
4.    Reduce heat and cook for five minutes.
5.    garnish with coriander and Serve hot.

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