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4月11日 Soups are Great!Soups are an absolute essential part of our life. Whether it is a hearty Main Meal Soup that warm us from the top of our head to the tip of our toes on cold winter days or a simple soup and sandwich for a quick lunch during summer. Everyone loves a bowl of soup.
 Carrot and coriander soup
1 small onion chopped up small
2 cloves of garlic diced
small leek thinly sliced
2 sticks of celery thinly sliced
Fry these together till soft
Add 1lb Carrots diced
fry for 2 minutes then add enough boiling water to cover and 2 tsp organic vegetable powder.
Bring to the boil and simmer until carrots are just soft.
Add bunch of Coriander and then Liquidise
serves 2 to 3
This recipe was sent in from The Songfairy (India) of India's Den Of Iniquity.
To visit her just click on the link above. Thank you India!
Corn Chowder
6 slices bacon 1/2 cup onion, chopped 1 stalk celery, sliced 2 medium potatoes, peeled and cubed 1 (17 ounce) can whole kernel corn 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons flour 1 1/2 cups milk Cut bacon in 1-inch pieces. Cook in a large saucepan until crisp. Remove bacon. Reserve 2 tablespoons drippings in pan. Add onion and celery. Sauté until onion is tender. Add potatoes, corn and liquid, water, salt and pepper. Bring to a boil. reduce heat; cover and simmer 15 minutes or until potatoes are tender.
Combine flour and 1/4 cup milk in a small bowl until smooth. Stir in remaining milk. Pour into corn mixture. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir and boil 1 minute. Stir in bacon. Heat 5 minutes.
Makes about 6 cups.
Fish Chowder
2 cups sliced potatoes 1 cup finely chopped onions 1/4 pound salt pork 1/2 tablespoon salt 2 cups boiling water 1 cup milk Pepper, to taste
Add diced fish, potatoes and onions to pork. Add salt and water. Simmer for 30 minutes. Add milk and simmer 8 minutes. Pepper to taste.
New England Clam Chowder 1 medium onion, chopped 2 cans minced or whole clams, drained (reserve liquid)* 1 cup finely chopped potato 1/2 teaspoon salt Dash of pepper 2 cups milk Cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil). * 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.
Vegetable Chowder 1 cup chopped onion 1 clove garlic, minced 1 cup chopped celery 4 cups beef bouillon 3 cups peeled, cubed potatoes 1 (16 ounce) can tomatoes 1 (17 ounce) can corn, undrained 2 cups sliced carrots 1/2 teaspoon salt 1/2 teaspoon ground thyme 1/2 teaspoon celery seed 2 tablespoons cornstarch 1/4 cup water In 5-quart Dutch oven, melt butter over medium heat. Add onion and garlic and cook until transparent. Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed. Bring to boil over medium heat. Cover and simmer 30 minutes, or until vegetables are tender. Stir together cornstarch and water until smooth. Add to soup. Stirring constantly, bring to boil over medium heat, and boil 1 minute. Makes about 3 1/2 quarts.
Seafood Chowder 1 1/2 pounds unpeeled, medium-size shrimp Vegetable cooking spray 1 teaspoon olive oil 1 cup chopped onion 1 cup chopped celery 1 cup diced sweet red pepper 3 cloves garlic, minced 1/2 cup all-purpose flour 2 (10 1/2 ounce) cans chicken broth 1 1/2 cups water 3 cups peeled, diced red potatoes 1 cup diced carrot 1/2 teaspoon white pepper 1/2 teaspoon dried thyme 2 bay leaves 2 (12 ounce) cans evaporated milk 1 (16 ounce) can cream-style corn 1 teaspoon hot sauce 1 pound fresh crabmeat, drained and flaked Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
Makes 10 servings.
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French Onion Soup 4 cups sliced onions 4 (10.5 ounce) cans beef broth 1/2 cup unsalted butter 2 tablespoons olive oil 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme salt and pepper to taste 1 (1 pound) loaf French bread, sliced 6 slices provolone cheese 3/4 cup diced Swiss cheese 1/4 cup grated Parmesan cheese 1 Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions. 2 Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. 3 Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer). Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly. ********************************************* Potato Soup 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes 3 tablespoons butter 1/4 cup all−purpose flour 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and pepper to taste
1 In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. 2 In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. 3 In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
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