Soups Recipe

How to make Soups

Chicken and Mushroom Soup

Ingredients:
1/2 lb Boneless Chicken Breast
4 tb Sesame Oil
2 c Chicken Stock
2 tb Sherry
1 c Fresh Mushrooms, quartered
2 tb Fresh Parsley, chopped

Method:
Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.

Serves: 2

Cream of Peanut Butter Soup

Ingredients:
2 celery tops
0.25 litre water
1 teaspoon sea salt
25g vegan margarine
1 tablespoon grated onion
4 stalks celery
2 tablespoons wholemeal flour
3 tablespoons peanut butter
400ml soya milk
freshly ground black pepper to taste
paprika

Method:
Chop the celery tops and cook them in the water with the salt for about 10 minutes. Strain, reserving the water but discarding the celery tops. Mince the celery stalks finely. Saut this with the onion in the margarine for two minutes. Stir in the flour. When well blended, add the peanut butter and mix well. Stir in the soya milk and celery water. Stir over a low heat until the mixture boils. Simmer for two to three minutes. Season to taste with black pepper. Sprinkle with paprika to serve.

Serves: 4

Gingered Chinese Noodle Soup

Ingredients:
3 oz Cellophane noodles
1 c Shredded watercress leaves
2 tb Vegetable oil
1/2 c Thinly sliced mushrooms
1 ea Medium onion, sliced
1 c Snow peas
2 ea Thin carrots sliced diagonal
1 ts Oriental sesame oil
1 ts Minced fresh ginger
1 ts Rice vinegar
3 c Chicken stock
2 ea Green onions thinly sliced
1 1/2 c Water
1 tb Soy sauce
1 c Ham cut into julienne

Method:
Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions.

Serves: 3

Sweet Potato Soup (Pure Vegetarian Preparation)

Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons minced peeled fresh ginger
1/4 teaspoon dried thyme
1/8 teaspoon saffron threads
6 cups chopped peeled sweet potato -- (about 2 pounds)
1 tablespoon grated orange rind
7 1/2 cups vegetable broth
1/8 teaspoon ground red pepper
2 cups chopped spinach

Method:
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and saute 5 minutes. Add sweet potato and orange rind, and saute 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth. Pour pureed mixture into a bowl. Repeat procedure with remaining potato mixture. Return pureed mixture to pan. Stir in the spinach, and cook until thoroughly heated.

Serves: 10

Pureed Vegetable Soup with Broccoli Florets

Ingredients:
2 x Potatoes, peeled & diced
1/2 ts Thyme
2 x Med stalks Celery, chopped
1 ds Nutmeg
2 x Med Carrots, chopped
3 c Broccoli Florets
1 x Sm Onion, chopped (1/4 cup)
1 c Milk
1 x Clove Garlic, minced
1 x Egg Yolk, lightly beaten
2 c Vegetable stock
1 tb Soy sauce
1/4 ts Black Pepper

Method:
GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired.

Serves: 4

Pumpkin Soup

1 large onion, chopped
1/2 pound of bacon, chopped
1 (15 ounce) can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar, packed
4 cubes chicken bouillon
1 apple, peeled, seeded and chopped
Dash of liquid smoke
salt, to taste
2 tsp white pepper
1/3 cup crystallized ginger, chopped

Method:
Saute onion and bacon in large pot. Add remaining ingredients, then
cover and simmer for 1 hour, stirring frequently. Remove to blender, and blend
until smooth (this might have to be done in 2 or more batches. Return to
pot and heat through. May be served with a dollop of sour cream on top.
When selecting a pumpkin for a recipe, choose a small, deep
orange-colored pumpkin, that's not too soft or discolored. The smaller pumpkins have a
sweeter flavor, and are much better for cooking than the big
"jack-o-lantern" pumpkins.