Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts

Carrot Soup with Ginger and Lemon

Ingredients:

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
salt and pepper to taste

Directions:

1. Greek yogurt or sour cream for garnish
2. Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
3. Puree soup in batches in blender or using an immersion blender. Return soup to pot. Mix in fresh lemon juice. Season with salt and pepper. Top with sour cream or plain Greek yogurt.

Tiered Tomato Soup

Ingredients:

2 pounds ripe tomatoes
3 to 4 tablespoons white wine vinegar
Salt
2 firm-ripe avocados (8 oz. each)
3/4 cup fat-skimmed chicken broth
1/4 cup sour cream
3 tablespoons lime juice
1 cucumber (12 oz.)
3 tablespoons minced shallots
1 teaspoon minced fresh tarragon

Directions:

1. Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
2. Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
3. Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
4. To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.

Pea and ham soup

Ingredents:

1 x knuckle of smoked gammon (it will weigh approx 1.3kg)
2 sticks celery
2 large carrots, halved
4 onions, halved
1 sprig thyme
2 bay leaves
12 white peppercorns
Salt to taste
1.2kg Bird's Eye peas
40g unsalted butter

Directions:

1. Make a stock by placing the gammon into a large saucepan, along with the celery, carrot, onion, thyme, bay leaves, peppercorns and two large pinches of salt. Cover with cold water, put the lid on the pan and bring to the boil.
2. When boiling, immediately reduce the heat to a gentle simmer. After 20 minutes, use a slotted spoon to skim off the scum from the water's surface. Continue to simmer for about 11/2 hours, topping up with warm water if necessary. After two hours, turn off the heat.
3. Carefully remove the hot ham from the saucepan and place it on a carving board. Carve the joint while it is still hot and cut the slices into bite-sized pieces. These will later be used in the soup.
4. Sieve the stock, discarding the vegetables, peppercorns, thyme and bay leaves. Allow the liquid to cool before chilling it in the fridge.
5. Thaw the peas until semi-defrosted, and then liquidise them with the chilled stock.
6. Pass the pea and stock purée through a sieve.
7. In a saucepan, heat the sieved purée, but don't boil it or the liquid will lose its vibrant green colour. Season with salt to taste and stir in the butter for richness.
8. Place the pieces of ham into bowls and pour over the soup.

Sweet Potato, Leek, and Ham Soup

Ingredients:

Olive oil-flavored cooking spray
1 cup diced cooked ham (such as Cumberland Gap)
1 1/2 cups sliced leek (about 1 large)
2 tablespoons water (optional)
3 cups refrigerated cubed peeled sweet potato (such as Glory)
1 cup fat-free, less-sodium chicken broth
2 cups water
1 (5-ounce) can evaporated fat-free milk
1/4 teaspoon freshly ground black pepper
Thinly sliced leek (optional)
Thinly sliced green onions (optional)

Directions:
 
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.
2. Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.
3. Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.

Tomato Soup

Ingredients:

1 liter of cooked tomato juice
1 tablespoon of flour
1 teaspoon of sugar
2 basil leaves
salt,pepper
50 g butter


Directions:

1. Fry one tablespoon of flour in oil and add cooked tomato juice to it. If you do not have a cooked tomato juice, you can add tomato paste tube with one liter of warm water.
2. When tomato is cooked, add the salt, sugar, pepper, basil, and cook for 15 minutes.
3. You can add pasta or rice to soup.
4. When you serve soup, butter can be put into each plate.

Asparagus Soup

Ingredients:

2 lbs asparagus trimmings, chopped up including some tips for garnish (3 per person)
1 leek including 2 inches of green top
1 baking potato
4 cups chicken or vegetable stock
1 cup heavy cream
2 Tbsp finely chopped fresh tarragon
Fresh tarragon leaves for garnish

Directions:

1. Put the asparagus trimmings in a saucepan, add the leek, potato and stock.  Bring to boil and reduce heat, simmer partially covered for 20 minutes until vegetables are soft.
2. Blend the soup til smooth and put in clean pan.
3. Add cream and tarragon, season with salt and freshly ground black pepper to taste.
4. Bring to boil, reduce heat and simmer 5 minutes.
5. At the same time, cook the asparagus tips in lightly salted water.
6. If the soup is too thick, add more stock.
7. Serve with asparagus tips and a few tarragon leaves as garnish

Pumpkin Soup

Ingredients:

2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream


Directions: 

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

French Onion Soup

Ingredients:

3 lbs of yellow onions, sliced into 1/8 inch rings
2 tablespoons butter, unsalted
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon flour
7 cups water
6 cubes beef bullion or 2 tablespoons beef stock paste
1 teaspoon thyme
1/4 cup cooking sherry
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 baguette crusty
8 oz Gruyere Cheese or Swiss Cheese
Directions:

1. Melt butter in a large stock pot over medium heat.
2. Add onions, salt, and sugar. Coat evenly.
3. Cover and cook on medium heat for 10 minutes.
4. Remove cover. Continue to cook for 90 minutes, stirring frequently, or until onions are a brown color. 
[Meanwhile (or while all this cooking is going on), preheat oven to 325 degrees. Cut baguette into 3/4 inch slices and arrange on a cookie sheet in a single layer. Bake for 10 minutes (or until bread is dry) and set aside.]
5. Add flour and stir for two minutes.
6. Add water, bullion or paste, and thyme and bring to a boil.
7. Turn down to medium-low heat and simmer for 20 minutes.
8. Add sherry, white wine, and Worcestershire sauce and continue to cook for another 20 minutes.
9. Heat broiler and place six heatproof bowls on a baking sheet. Fill each bowl with soup, top with two slices of baguette, and evenly distribute cheese. Broil for 10 minutes or until brown and bubbly.
10. Cool for 5 minutes before serving.

Baked Potato Soup

Ingredients

4 baking potatoes (about 2 1/2 pounds) 
2/3 cup all-purpose flour (about 3 ounces) 
6 cups 2% reduced-fat milk 
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided  
1 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 cup reduced-fat sour cream  
3/4 cup chopped green onions, divided 
6 bacon slices, cooked and crumbled  
Cracked black pepper (optional)
 
Directions:
  1. Preheat oven to 400°.
  2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
  4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Cold Kephir Soup

Ingredients:
1 l kefir 
1 dl 10% sweet cream 
salt
sugar
mustard
3 boiled potatoes
300 g cucumbers
100 g radishes
2 hard-boiled eggs
chopped herbs
Directions:

Mix the kefir with the sweet cream and season with salt, a dash of sugar and mustard. Chop the boiled potatoes, peeled cucumbers, and radishes into small cubes. chop the eggs. Mix the chopped ingredients with kefir. Serve with chopped herbs.
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