Archive for the ‘Soup Recipes’ Category

Seafood Broth

Seafood Broth
Ingredients
=> 220 gms prawn shells
=> 50 gms onion
=> 30 gms garlic
=> 1 bayleaf
=> 50 gms sea bass
=> 50 gms prawns
=> 20 gms squid
=> 50 gms tomatoes
=> 2 gms black pepper corns
=> Salt to taste
=> 50 ml olive oil
=> 5 gms basil
=> 30 gms carrot
=> 10 gms leeks
=> 10 gms celery

Directions

  • Clean the prawn shell and roast it for 20 min at 160c.
  • Sauté mirepoix and add roasted shells to it, in order to make a strong stock.
  • Sauté onion and garlic in a separate pan, add bay leaf, pepper corns, fennel, diced tomatoes and stock.
  • Let it cook and reduce a little.
  • Add seafood and saffron strands.
  • Adjust seasoning and serve piping hot

Chicken Noodle Soup

Chicken Noodle Soup

Ingredients:
=> 1 tablespoon butter
=> 1/2 cup diced carrot
=> 1/2 cup diced onion
=> 1/2 cup diced celery
=> 1 pinch salt
=> 1/4 teaspoon fresh thyme leaves
=> 2 tablespoons melted chicken fat
=> 2 quarts roasted chicken broth (see footnote for recipe link)
=> 4 ounces uncooked wide egg noodles
=> 2 cooked boneless chicken breast halves, cubed
=> 1 pinch cayenne pepper (optional)
=> 1 pinch salt and ground black pepper to tasteChicken Noodle Soup1

Directions:

=> Thaw butter in a big soup pot over average heat. shake in carrot, onion, celery, salt, and clean thyme. shake in chicken fat; cook and Shake up-to the onions turn soft and clear, 5 to 6 minutes.
=> shake in roasted chicken broth and carry to a boil.
=> Season to taste with salt, if essential; Shake in egg noodles and cook up-to tender, about 5 minutes.
=> Shake in cooked chicken breast meat and seethe up-to heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Palak Soup

Palak Soup

Ingredients:
=>250 grams Palak(spinach)
=>2 Tomatoes
=> 11/2 inch long piece Ginger
=>1 tspp(chopped)oriander leaves
=>2 tbsp Cream
=>1 or 2 tbsp Butter
=>1/2 Lemon
=>1/4 tsp Black pepper
=>1/4 Black salt
=>1/2 Plain salt

Palak Soup1Method:
=> First we want to cut Palak .
=> Not put Palak in a urn as we need to boil it.
=> Cut ginger and tomatoes into 4-5 pieces as well. Add 1 cup water.
=> We boiled the Palak ,ginger and tomatoes for another 3 minutes.
=> the soup has been strained and prepared.
=> so now we boil it for another 2-3 minutes.
=> Add black salt,plain salt and black pepper.
=> Mix the spices thoroughly.
=> The soup has been boiling for 2-3 minutes.
=> You can also exclude butter if you don’t prefer it.
=> Sequeze lemon juice and add it to the soup as well.
=> Palak Soup is redy,pour some cream in it as a garnish.
=> Serve Palak Soup with soup stick or toast.

Crock Pot Taco Soup

Crock Pot Taco Soup

Ingredients

  • 1 (16 ounce) can pinto beans
  • 1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
  • 1 (11 ounce) canniblet corn
  • 1 (11 ounce) can Rotel tomatoes & chilies
  • 1 (28 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chilies
  • 1 (1 1/4 ounce) envelope taco excitement mix

Crock Pot Taco Soup

Directions

  1. Cook meat and sap.
  2. Shred if needed.
  3. Add all ingredient to crock pot.
  4. DO NOT DRAIN CANS.
  5. Stir.
  6. Cook on high for 2 hours or low down for 4 hours.
  7. Keep on low until portion to keep hot.
  8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chip.

Potato & Onion Soup

Potato & Onion Soup

Ingredients:

4 medium potatoes(cubed)
4 tbsp olive oil
2 medium onions(chopped)
4 cloves Garlic(chopped)
4 leeks(sliced)
2 tbsp Hazelnuts
1 bay leaf
6 Black peppercorns
salt to taste
2 talks spring onion greens(chopped)
4 basil leaves
1 large fresh red chilli(chopped)
1 cup milk

Potato-and-Onion-Soup1
Method:

=> Heat 2 tbsp of emerald oil in a pan,add onions,garlic and leeks and carry on to saute for 3 minutes.
=> Add potato cubes and hazelnuts and continue to greeting for 3 minutes.
=> Add bay leaf,black,peppercorns,salt and 3 cups of water and cook.
=> Add spring onion greens and cook til the potatoes are totally done
=> Add basil disappear and mix and cook for 1 minute.
=> remove the bay leaf and strain the soup. cool the potato mixture and then combine into a smooth puree.
=> mix the puree with the stressed stock and adjust salt.Add milk,mix and let it come to a boil.Transfer the soup into a serving bowl.
=> Heat the remaining olive oil in one more pan,add fresh red chillies and salt for a minute.
=> pour the soup into person soup bowls, garnish with the sautéed red and serve boiling.

Chicken and Rice Soup

Chicken and Rice Soup

Ingredients:
=> 10 cups chicken broth
=> 1 onion, chopped
=> 1 cup sliced celery
=> 1 cup sliced carrots
=> 1/4 cup snipped parsley
=> 1/2 teaspoon cracked black pepper
=> 1/2 teaspoon dried thyme leaves
=> 1 bay leaf
=>3/4 pound chicken, cut into cubes
=> 2 cups cooked rice
=> 2 tablespoons lime juice
=> lime for garnish

Chicken and Rice Soup1Method:
=> Put chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven;bring to a boil.
=> Abridge heat to low; simmer up-to the onion and celery begin to soften, 10 to 15 minutes.
=> Shake chicken into the simmering broth; cook up-to the chicken is no longer pink in the middle, 5 to 10 minutes.
=> Remove and discard bay leaf. Shake rice and lime juice into the broth; cook and shake just up-to rice is hot and grains separate, about 1 minute.Garnish with lime slices.

Chicken and Pepper Soup

Chicken and Pepper Soup

Ingredients:
=> 1/4 cup chopped green capsicum
=> 1/4 cup chopped yellow bell pepper
=> 1/4 cup chopped red bell pepper
=> 1/4 cup boiled chicken cubes
=> 5/2 tsp butter
=> 5/2 tsp crushed garlic
=> 4 tspn refined flour
=> 3-4 cups chicken stock
=> salt to taste
=> Crushed peppercorns to taste
=> 1/4 cup chopped mushrooms
=> 2 tbspn cream+ for garnishing
=> Fresh basil leaves for serving
Chicken and Pepper Soup1
Method:
=>Heat 3/2 tspn butter in a non-stick pan.Add garlic and saute for 1/2 minute.
=>Add refined flour , mix well and saute for a minute.Add stock and stir to mix,keep whisking and cook till thick.
=> Heat remaining butter in another non-stick pan.Add stock and stir to mix, keep whisking and cook till thick.
=> Heat remaining butter in another non-stick pan.Add remaining garlic,green capsicum,yellow pepper,red pepper,salt,crushed pepper and mushrooms and saute well.
=> Strain the soup into this pan. Stir to mix and adjust consistency by adding more stock, if required.
=> Switch off heat,add 2 tbspn cream and mix well.
=> Transfer soup into a serving bowl.Add chicken cubes,torn basil leaves and leaves and swirl of cream. serve piping hot.

Delicious Ham and Potato Soup

ham-and-potato-soup

Ingredients:
=> 3 1/2 cups peeled and diced potatoes
=> 1/3 cup diced celery
=> 1/3 cup finely chopped onion
=> 3/4 cup diced cooked ham
=> 3 1/4 cups water
=> 2 tablespoons chicken bouillon granules
=> 1/2 teaspoon salt, or to taste
=> 1 teaspoon ground white or black pepper, or to taste
=> 5 tablespoons butter
=> 5 tablespoons all-purpose flour
=> 2 cups milk

ham-and-potato-soup1
Directions:
=>First , mix the potato’s , celery, onion, thigh and water in a Bowl. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
=> then ,In a separate span, thaw butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
=> Stir the milk mixture into the stockpot, and cook soup until heated through. Serve Immediate.

Onion Soup Gratinee

Onion Soup Gratinee

Ingredients:
=> 6 tablespoons olive oil
=> 4 medium yellow onions, sliced 1/4 inch thick
=> 1 tablespoon unsalted butter
=> 1 clove garlic, thinly sliced
=> 4 sprigs fresh thyme
=> 1 bay leaf
=> salt to taste
=> 1/4 teaspoon ground white pepper
=> 3/4 cup dry white wine
=> 2 quarts chicken stock
=> 1/2 cup port wine
=> 6 slices French bread
=> 2 cups shredded Gruyere cheese

Onion Soup Gratinee

Directions:
=> Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
=> Then, Add garlic, thyme, salt, butter, bay leaf, and white pepper. Cook and shake for about ten minutes. surplus the heat to high, and shake in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
=> Preheat the oven broiler after Preheat Remove the thyme sprigs and bay leaf from the soup, and shake in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
=> Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

Swiss Chard Stir Fry

Swiss Chard Stir Fry

Ingredients :

=> 250 gms swiss chard, roughly chopped

=> 1 tsp ginger, minced

=> 1 tsp garlic, minced

=> 7-8 baby onions

=> 1 tsp red chilli paste with black beans and garlic

=> Salt to taste
Swiss Chard Stir Fry
Method

=> Heat olive oil in a pan and sauté pulverized ginger, baby onions and pounded garlic.
=> Then add Swiss chard into the pan and toss well.
=> Add the red chili paste, season with salt and blend fry together.
=> Serve hot.