SOUPS

 

[STARTERS] [SOUPS] [VEGETABLES[MAIN COURSES] [PUDDINGS] [CAKES etc.]

 

 

 

Asparagus soup - chilled or hot

1 ½ cups finely chopped white part of leeks

1 ½ cups finely chopped white part of onion

1 cup thinly sliced celery

2 Tab. Butter

Cook the above in butter with salt and pepper until  soft.  Add 3 tins asparagus pieces and 4 ½ cups chicken stock (keep tips for decoration).  Puree in blender 1 cup at a time .   When cool strain through a strainer.

Whisk 3 large eggs in pot with ¼ cup lemon juice and add one cup of luke warm soup in aa stream then whisk egg mix slowly into soup.   Cook slowly until thick but not boiling.   Add add salt and pepper and lemon juice to taste.   Chill and garnish with tips and chopped chives.

AVO CHOWDER  for 6

6 large potatoes cut into small pieces

3 bay leaves

6 rashers bacon.

40 g butter  

½ cup finely chopped celery 2 large onions chopped

2 cups milk,

1 cup cream,

pinch nutmeg s & p.

2 large avos mashed

200 g gouda cheese grated and sweet paprika.

Cook potatoes and by leaves in just covered water until soft.  Cook chopped bacon with onions and celery until soft.   Heat milk, cream and nutmeg gently and add all ingred. Including avos.  Bring to boil.   Turn off heat and let stand with lid on for 20 mins.   Top with cheese and paprika.

 

BORSCHT.

1 kg BEETROOT

450 GRM CARROTS

8 SHALLOTS

2 Garlic cloves chopped

1 stick celery chopped

1 bay leaf

2 teas caraway seeds

Enough stock to cover the veges with about half a pint left over

Salt and freshly ground pepper.

Method

Peel and roughly chop the vegetables.    Place in large pan with bay leaf and caraway seeds. Cover with the stock.   Bring to rapid boil and cook for about 1 hour or until veges are tender

Remove the bay leaf and liquidise until smoothe adjust seasoning.   Pass the soup through a med. Sieve.Reheat gently, do not allow to boil serve with the soured cream and pirags.

BROCCOLI SOUP WITH FETA CHEESE

Serves 6 – 8

50 g butter500 g broccoli,1 med finely chopped onion, 1 t. crushed garlic, 3 Tab. Flour, 4 cups chicken stock, 1 cup milk ½ t nutmeg, black pepper, 1 cup cream 3 Tab. Sherry.  Salt, 200g. feta cheese crumbled.

Melt butter, stir in broccoli,  onions and garlic.   Cover and sweat over med heat for 10 mins.   Stir in flour the n add stock, milk,nutmeg and pepper.  Bring to boil stirring,then cover and reduce heat.  Simmer for 15 – 20 mins until tender.

Puree soup return to pot. Add cream and sherry and heat through correct seasoning.   Ladle soup into bowls stirring into each serving a little crumbled feta.

CREAM OF BROCCOLI AND MUSHROOM SOUP

1 chicken bouillon, 2t. Instant Vegetable stock, 500 mil (2 cups) boiling water. 90 gr. Butter, 1 large soup bone, 500g frsh sliced mushroom 500 g  fresh broccoli chopped 60ml(1/4 cup) 500 mls (2 cups ) milk 250ml (1 cup) cream.   S.&p.  Dissolve in boiling water.  Melt butter add mushrooms and brocelli.   Cook 5 mins  remove from heat.   Stir in flour, return to heat.   Add stock.   Stir in cream until thick.   Season 

 

GREAT NEW ENGLAND CLAM CHOWDER

4 CUPS RUSSET POTATOES PEELED AND CUBED 1/2 by1/2 inch squares

1 t. thyme ½ cup celery ½ t. white pepper,1/2 t, black pepper,1 ¼ t. onion powder

1 ¼ t.garlic powder 1/1/4 t. dry mustard 1 ¼ t. dried basil leaves ½ 1 dry orenagno leaves ¼ t. nutmeg

½ cup butter

½ cup diced green grebe onions bulbs only

½ cup flour

6 x 6 ½ cans mixed clams with juice

1,5 t, sakat

16 oz and½ cup whole milk

2 bottles clam juice

Fresh parsley for garnish.

Place potatoes with milk and cover and cook on med heat until tender.  In 2 quart saucepan on med low heat melt butter add diced onions, cook until opaque.  Add flour and stir briskly. Mix will start to thicken

Add half and half at a little at a time while stirring  briskly..Mix will be creamy.  On med heat bring chowder to a slow boil.   Simmer 15 mins and then add clams to warm through, stirring frequently.

Cream of leek and orange soup

1 ½ cups of chilled whipping cream

1 T. orange liqueur

2 T. finely grated orange peel

¼ cup butter

5 cups  chopped leeks  white and pale green parts only

1 ½ pounds russet potatoes peeled, cut into ½ inch cubes.

2 t. chopped fresh tarragon

5 cups(or more) chicken stock.

Fresh chervil leaves.

Beat cream ½ cup orange liq. And orange peel until peaks are formed .Cover and refrig up to 8 hours.

Melt butter and addleeks until transp. About 10 mins.   Add potatoes and tarragon. Stir 2 mins. Add chicken soup and cook unti potatoes are very tender about 25 mins/   Add 1 cup cream.  Puree in blender. Return to pot and add more stock if needed. Season with salt and pepper.Chill until cold and then cover.   Can be made 8 hour ahead. Preheat broiler. Slowly heat soup on med heat. 

 Ladle soup into broiler proof bowls Spoon dollop of orange cream. Broil until cream begins to brown and decorate with chervil leaves. And serve

 

Lemon-Curry Soup

1/2 cup (125 ml) rice
6 cups (1.5 - 2 L) beef, chicken, or vegetable stock
3 eggs
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley
for garnish

Combine the rice and stock in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer covered until
the rice is tender, 15 to 20 minutes. In a bowl, beat together
the eggs, lemon juice, and curry powder. Add about 1/4 cup
(60 ml) of the broth and stir. Add the egg mixture to the pot
and simmer, stirring constantly, for 2 to 3 minutes, until the
soup has thickened slightly. Do not boil. Season with salt
and pepper and garnish with chopped cilantro or parsley.
Serves 4 to 6.

 

SOUFFLED FRENCH ONION SOUP

6 onion thinly sliced

½ cup oil

1 t. mustard

1 beef cube

2 cloves garlic

1 T flour

2 chicken cubes

10 cups water. 

Coarse black pepper toasted rounds French bread.

Saute onions with garlic in oil until golden brown.  Add mustard & flour and stir.  Add water,and cubes and seasoning  and stir until smooth.

SOUFFLE TOPPING.

2 Tab. Flour 1 ½ cups milk, 2 egg whites stiffly whipped add salt and pepper and  pinch nutmeg.

2 Tab. Butter, 1 cup Swiss cheese or cheddar.   Fold in.     Cover the toast on the soup in individual cups and brown in oven

KNEIDLACH

3 extra large eggs

½ t.(2ml) salt

3 Tab. Chicken fat

7 T. cold water.

350g matzomeal

Beat above tog. With beater until frothy.   Add 1 ½ cups minus 2 T.  (350 ml) matzo meal.

Mix well.  Mix should be like that of a butter cake mix.

Leave in fridge 1 hour.

Use  wet hands and drop first ball into boiling water after 10 mins if it doesn’t disintegrate add  rest.    If disintegrated then add 2 rounded T. meal to thicken.  Boil on high for 10 mins then turn down and boil covered for l hour altogether

 

My Matzo ball recipe.    A bit different.

4 T. chicken fat

4 large eggs

1 teas salt

1 cup matzo meal

4 T. Chicken broth

1 Teas onion juice

1 teas fine lemon rind

Whisk fat and eggs then add broth etc.   Chill overnight.    Boil in simmering water with 1 teas salt for 2 hours.  Cover with lid.   Can be frozen

 

Watercress and stilton soup  

4 servings

Ingred.

25 g. butter

1 onion chopped

2 cloves garlic crushed

1.2 litres chicken stock

450 g. Estima potatoes, peeled and diced

2 bunches watercress chopped

Freshly grated nutmeg (Opt)

Salt and pepper (black)

80 g stilton cheese

200 double cream

 

Heat butter in a heavy saucepan.   Add onion and garlic and fy gently stirring until soft around 5 mins Do not brown.

Add the stock and potatoes, bring to boil.  Simmer for 15 – 20 mins until potatoes are tender

Blend soup in food processor adding stilton in batches until smooth. Add the cream and blend.

Gently reheat the watercress soup  check for seasoning and serve

YOGART SOUP - cold

½ HOTHOUSE CUCUMBER PEELED SEEDED AND GRATED

Salt to taste.

12 cups thick greek yogart

1 garlic cloved crushed

1 lemon.   Finely grated zest and juice

2 Tab finely chopped dill

 “    “      finey chopped mint

2 T ab. Olive oil

1 cup water approx

Salt the grated cucumber lightly to season.  Beat the yogart  and ingred with a wooden spoon adding water until it is the right consistency,   Serve in small bowls with herbs decorating.