Cooking Recepies

Creamy Mushroom Soup

2009-02-26T20:09:00.000-08:00

Ingredients:
1 lb fresh mushrooms, sliced
1 cup low-fat milk
2 (14 1/2ounce) cans reduced-sodium chicken broth
1/4 teaspoon browning sauce
5 tablespoons all-purpose flour
1/8 teaspoon black pepper
1/2 teaspoon onion powder

Preparation:
1. Coat a soup pot with nonstick cooking spray; add the sliced mushrooms and saute over high heat for about 4-5 minutes (or until soft), stirring frequently.
2. Add the chicken broth, pepper and onion powder; bring to a boil, then reduce the heat to medium-low.
3. In a small bowl, mix the flour and milk until smooth; gradually add to the soup, stirring constantly.
4. Stir in the browning sauce and seasoning; simmer for 5 more minutes (or until thickened).

Nutritional information for one serving:
Calories: 95
Calories from fat: 16
Total fat: 1.9g
Cholesterol: 2mg
Total carbs: 13.3g
Protein: 8.6g

Sweet Potato Soup

2009-02-26T20:08:00.000-08:00

Ingredients:
3 medium sweet potato, peeled and chopped
4 cups beef stock or chicken stock or vegetable stock
2 onion, chopped
2 celery rib, chopped
2 cups half-and-half or milk
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 bay leaf
salt & freshly ground black pepper, to taste
1 dash cayenne (optional)
sour cream or plain yogurt, for garnish (optional)
chopped fresh chives or fresh tarragon or fresh parsley, for garnish (optional)

Preparation:
1. In a large pot, combine the sweet potatoes, stock, onion, celery, tarragon and bay leaf, and bring to a boil over high heat.
2. Reduce the heat and simmer for about 20-30 minutes (until the vegetables are tender).
3. Discard the bay leaf, puree the soup in batches in an electric blender or food processor, and return to the pot. Add the half-and-half or milk, salt and pepper (to taste) and bring to a simmer.
4. Garnish with a dollop of sour cream and a sprinkle of chopped herbs if desired.

Nutritional information for one serving:
Calories: 191
Calories from fat: 87
Total fat: 9.8g
Cholesterol: 29mg
Total carbs: 21g
Protein: 5.8g

Roasted Garlic Soup

2009-02-26T20:07:00.002-08:00

Ingredients:
2 garlic heads
4 cups spinach, chopped with stems removed
5 cups chicken broth
2 teaspoons olive oil

Preparation:
1. Preheat the oven to 450 degrees F.
2. Remove the papery covering from the garlic, without separating the cloves.
3. Slice the top of each head of garlic off, so most of the cloves are exposed.
4. Place the garlic in a small baking dish.
5. Drizzle 1 teaspoon of olive oil over each garlic head.
6. Cover the baking dish with foil and roast for about 45 minutes (or until the garlic is soft and lightly browned); let cool.
7. When the garlic has cooled enough to handle, squeeze the garlic pulp into a medium saucepan.
8. Add the chicken broth, stir well to combine.
9. Simmer for about 15 minutes.
10. Before serving, stir in the spinach and simmer for about 4 minutes (until wilted).

Nutritional information for one serving:
Calories: 97
Calories from fat: 37
Total fat: 4.2g
Cholesterol: 0mg
Total carbs: 7.2g
Protein: 7.9g

Vegetable Soup with Chicken

2009-02-26T20:07:00.001-08:00

Ingredients:
1 chicken thighs, on bone
1 tablespoon chicken bouillon powder
3 medium potatoes
1 large sweet potato
1 head cauliflower
2 large carrot
1 cup butternut squash
2 large celery rib
1 large turnip
1 1/2 cups rutabaga
1 parsnip (optional)
salt and pepper, to taste

Preparation:
1. Cut up all the vegetables into large or small chunks (as desired).
2. Cut up the chicken into small pieces (you can leave the chicken meat on the bone, as it will add even more flavor).
3. Place everything in a large pot and cover completely with water.
4. Add the seasoning.
5. Let it come to a boil, and then let it simmer for about 1 1/2 hours.
6. This soup can also be easily refrigerated and then reheated.

Nutritional information for one serving:
Calories: 104
Calories from fat: 13
Total fat: 1.5g
Cholesterol: 6mg
Total carbs: 19.8g
Protein: 4.3g

Greek Avgolemono Soup

2009-02-26T20:06:00.001-08:00

Ingredients:
1/3 cup fresh lemon juice
2 eggs, well beaten
1/2 cup rice
8 cups chicken broth
1/2 cup celery, finely chopped
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped

Preparation:
1. Bring the chicken broth to a boil.
2. Add the rice, celery, carrots and onion.
3. Simmer for about 20 minutes (until the rice and vegetables are tender).
4. Remove from the heat. Set aside.
5. In medium bowl, beat the eggs and lemon juice; slowly add some of the hot broth to the egg mixture beating steadily to temper it.
6. Gradually whisk the egg mixture back into the hot soup.
7. Cook over low heat, without boiling (do not boil the soup after adding the eggs!), for about 5 minutes (until the soup thickens).

Nutritional information for one serving:
Calories: 143
Calories from fat: 32
Total fat: 3.6g
Cholesterol: 70mg
Total carbs: 16.8g
Protein: 9.8g

Cauliflower Soup

2009-02-26T20:05:00.000-08:00

Ingredients:
1 medium head cauliflower, separated into florets
1 cup half-and-half cream
1 medium onion, sliced
2 tablespoons butter
1 tablespoon instant chicken bouillon
2 tablespoons flour
1/2 teaspoon celery salt
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:
1. In a large saucepan, bring two cups of water to a boil. Add the cauliflower and onions; heat back to boiling then reduce the heat, cover and simmer for about 10 minutes (until tender); do not drain.
2. Pour everything into a blender container (in more batches if necessary) and blend on high speed until smooth.
3. In a large saucepan, heat the butter until melted.
4. Stir in the flour; cook, stirring constantly, until the mixture is smooth and bubbly. Remove from the heat.
5. Stir in 1 cup water. Bring to a boil, stirring constantly; boil and stir for one minute.
6. Stir in the cauliflower mixture, chicken bouillon, celery salt, salt and pepper; heat just to boiling.
7. Stir in the half and half cream; heat just until hot, do not reboil.
8. Sprinkle each serving with nutmeg and serve.

Nutritional information for one serving:
Calories: 127
Calories from fat: 77
Total fat: 8.6g
Cholesterol: 25mg
Total carbs: 10.7g
Protein: 3.6g

Chilled Avocado and Cucumber Soup

2009-02-26T20:01:00.000-08:00

Ingredients:
4 small cucumbers (or 1/2 English cucumber)
1 avocado
1/2 cup yogurt
1 jalapeno pepper or 2 teaspoons cayenne pepper
1 1/2 cups ice-cold water
1 clove garlic
1 green onion
3 tablespoons chopped cilantro
2 tablespoons lime juice
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preparation:
1. If using a jalapeno pepper, remove the seeds and chop coarsely.
2. Peel and chop the cucumbers and avocado into small cubes.
3. Place everything in a blender or food processor and process until smooth.
4. Thin the mixture to the desired consistency with extra water, then season again with salt and pepper to taste.
5. Chill in the refrigerator for about 2 hours before serving.
6. Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

Nutritional information for one serving:
Calories: 134
Calories from fat: 76
Total fat: 8.4g
Cholesterol: 3mg
Total carbs: 14.9g
Fiber: 3.9g
Protein: 2.5g
WW points: 3

Spicy Thai Soup (Tom Yum)

2009-02-26T19:58:00.000-08:00

Ingredients:
1 lb shrimp or chicken, cut up
1 1/2 cups mushroom, sliced
1/4 cup tomatoes, chopped
4-5 tablespoons fish sauce
4-5 kaffir lime leaf
2 tablespoons red chili pepper (or to taste), freshly ground
7-8 tablespoons lime juice
1 stalk lemongrass, cut into 1/2-inch pieces
1 tablespoon chili paste, in soy bean oil
3 cups water

Preparation:
1. In a medium saucepan, pour the water and place over high head on stove; bring to a boil and add the kaffir lime leaves and lemon grass; cook for about 2 minutes.
2. Reduce the heat to low, add the fish sauce, chili paste in soy bean oil, fresh ground red chili and lime juice.
3. Add the mushrooms and tomatoes; cook for several minutes.
4. Add the shrimp or chicken; turn the heat to high (do not stir).
5. When the shrimp or chicken is cooked, continue to cook for about 2 more minutes.
6. Serve with hot rice.

Nutritional information for one serving:
Calories: 143
Calories from fat: 19
Total fat: 2.1g
Cholesterol: 172mg
Total carbs: 5.7g
Protein: 25.1g

Moroccan Chickpea Soup

2009-01-27T12:26:00.000-08:00

You will need:

- 1 cup dried garbanzo beans (chickpeas), soaked overnight
- 2 tomatoes, peeled and diced (optional)
- 8 cups water
- 8 garlic cloves, minced
- 2 cups onions, chopped
- 1 small hot pepper, chopped finely
- 1 tablespoon vegetable oil
- 1/2 cup fresh flat leaf parsley, chopped finely
- 1/2 cup fresh coriander, leaf chopped finely
- 1 lemon, juiced
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 2 teaspoons salt
- 1 teaspoon fresh black pepper

Step 1:
In a soup pot, combine the water and chickpeas and bring to a boil. Cover, reduce the heat to medium and cook for about 1 hour.

Step 2:
While the beans are cooking, heat the vegetable oil in a skillet and saute the garlic, onions and hot pepper until they are slightly browned.

Step 3:
Add the sauteed vegetable mixture and the rest of the ingredients to the soup pot and simmer for about 1 hour (or until the chickpeas are soft).

Nutritional information for one serving:
Calories: 181
Calories from fat: 40
Total fat: 4.5g
Cholesterol: 0mg
Total carbs: 30.5g
Fiber: 8.1g
Protein: 7.8g

Egyptian Spinach Soup

2009-01-26T22:59:00.000-08:00

You will need:

- 1 lb spinach (well washed, large stems removed)
- 1/3 cup basmati rice
- 4 cups chicken stock
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 2 cups plain yogurt
- 1/4 teaspoon turmeric (or 1/4 teaspoon Madras curry powder)
- 3-4 scallions, finely chopped
- salt and pepper, to taste

Step 1:
In a large saucepan, heat the olive oil and saute the onion until soft.

Step 2:
Add the turmeric (or curry powder if using) and cook for 1 more minute to let the spice warm through.

Step 3:
Add the chicken stock, rice, scallions, and salt and pepper to taste.

Step 4:
Simmer gently for about 15 minutes (until the rice is cooked), being careful not to overcook.

Step 5:
Chiffonade the spinach (cut into long, thin strips), add to the pan and cook for another 5 minutes.

Step 6:
To serve the soup hot: Beat the garlic and yogurt into the soup, reheating gently so that the yogurt does not curdle.

Step 7:
To serve the soup cold: Allow the soup to cool, then add the garlic and yogurt and puree.

Nutritional information for one serving:
Calories: 194
Calories from fat: 67
Total fat: 7.5g
Cholesterol: 15mg
Total carbs: 22.9g
Fiber: 2.5g
Protein: 10.2g

Pumpkin Soup

2009-01-24T16:05:00.000-08:00

You will need:

- 1 ½ kg pumpkin, peeled and cubed
- 1 onion, sliced
- 50 g butter
- 2 garlic cloves, peeled
- 1 ltr chicken stock
- 1 ltr water
- 2 tbsp crème fraiche
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 1 tsp white sugar
- 1 tbsp olive oil
- 2 slices of whole-wheat bread , cut into small cubes
- 2 tbsp maple syrup
- salt and pepper

Step 1:
Place the saucepan on a medium to high heat, and when hot, add the butter, letting it brown a little, followed by the onion. Sweat the onion for about 5 minutes. Now add the garlic, stir, and continue cooking.

Step 2:
When the onion is slightly brown, add the pumpkin, chicken stock and half of the water. Bring it to a boil, then simmer for 20 to 30 minutes.

Step 3:
Set the temperature to 180ºC or gas mark 4

Step 4:
Sprinkle the bread onto the tray then dust with the nutmeg, cinnamon and sugar. Finally, drizzle over the olive oil and mix together until the bread cubes are well coated.

Step 5:
Place the tray in the centre of the oven and bake for 7 minutes. When brown and crispy, remove the croutons from the oven and put to one side.

Step 6:
When the soup has been cooking for roughly 20 minutes, add the maple syrup, season with salt and pepper, stir briefly and take it off the heat.

Step 7:
Ladle the soup gradually into the blender. As you go, drain the water back into the pan. This can be added later if necessary. Release the steam from the blender before continuing. Now, pulse the soup two or three times before blending at a medium speed for about half a minute. Add a tablespoon of crème fraiche and blend again. then transfer to another saucepan or bowl
Repeat this same process with the remaining pumpkin soup.

Step 8:
Pour the steaming pumpkin soup into serving bowls, sprinkle on the sweet croutons, garnish with a little mint and serve.

Spring Herb Soup

2009-01-24T16:03:00.000-08:00

You will need:

- 500 g potatoes
- 1 onion , peeled
- 100 g butter
- 1 tbsp olive oil
- 1 ltr chicken stock
- 1 bunch of fresh green herbs, (parsley, rosemary, oregano, thyme, sorrel, sage)
- 150 g double/single cream
- salt and pepper

Step 1:
Peel the potatoes and chop them into thick slices. Cut them lengthways and roughly dice them before transferring them to a bowl.

Step 2:
Cut the onion in half, then slices and roughly dice.

Step 3:
Place the cooking pan on a low heat and add butter (use the wooden spoon to stir the butter which should help it to melt). Add the oil and stir again.

Step 4:
Into the pan add the onions and cook for 5 minutes. Stir and add the potatoes and chicken stock. Turn up the heat, cover with a lid and bring to the boil. Stir again, turn down the heat and allow to simmer. Cover with the lid and cook for 15-20 minutes.

Step 5:
While you wait for the potatoes to cook, use the knife to chop the herbs of your choice.

Step 6:
When the potatoes are cooked, add the herbs, cream and season well with salt and pepper. Stir once more and allow the ingredients to warm through.

Step 7:
Transfer the ingredients into an electric blender and blend for several seconds on a high power until a velvety texture is reached.

Step 8:
Pour the soup into individual serving bowls and serve with crostini (fried bread) and red pesto.

Chicken Noodle Soup

2009-01-24T15:58:00.000-08:00

You will need:

- 750 ml chicken stock or broth
- 1 ½ chicken breasts, cubed
- ½ tsp turmeric
- 4 tbsp fish sauce
- 2 cloves of garlic, minced
- 1 small chilli, chopped
- 1 tsp brown sugar
- 160 ml coconut milk
- 2 tbsp lime juice
- 100 g bean sprouts
- 1 spring onion, sliced
- a few coriander sprigs
- 2 tbsp chopped peanuts
- 150 g rice noodles, soaked in water
- 2 tbsp sesame oil
- salt and white pepper

Step 1:
Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.

Step 2:
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.

Step 3:
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.

Step 4:
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

Turkey Soup

2009-01-24T15:56:00.000-08:00

You will need:

- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 bay leaves
- 2 onions, roughly chopped
- 1 whole black pepper corns
- 1 tsp dried allspice berries
- 4 ltr water
- 2 carrots, diced
- 2 celery sticks, diced
- 1 potato, diced
- 2 parsley

Step 1:
Place the leftover turkey bones in the large pot and add the water. Bring it to a simmer and give the surface a skim.

Step 2:
Add the onions, celery, black pepper, allspice, and bay leaves. Make sure they are all submerged and to a simmer.

Step 3:
At this point that you can add any spices that you want.

Step 4:
Once the stock has boiled down to less than 3/4 its original volume, place a strainer over a smaller pot and pour. The remaining solids can be thrown away.

Step 5:
Add the carrots, potatoes, celery and season with salt and pepper. Let it return to a simmer and cook until the vegetables are tender.

Step 6:
For a change, dice up any leftover meat that you might have and add it at the very end.

Step 7:
Sprinkle on little fresh parsley and serve while steaming hot.

Italian Fish Soup

2009-01-24T15:53:00.000-08:00

You will need:

- 120 ml olive oil
- 3 leeks , cleaned and sliced
- 2 cloves of garlic , minced
- 1 onion , peeled and chopped
- 2 celery stalks , chopped
- 250 g mushrooms , sliced
- 1 ltr fish stock
- 250 g tinned tomatoes
- 150 ml dry white wine
- 5 ml cayenne pepper , to taste
- 450 g white boneless fish, cut into small chunks
- 900 g mixture of crab, shrimp, and mussels with the beards removed
- fresh parsley, chopped
- salt, to taste
- freshly ground black pepper, to taste

Step 1:
Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms. Cook until the onions are clear and soft.

Step 2:
Next, add the stock, tinned tomatoes and white wine. Bring it all to simmering point, add the cayenne pepper and season according to taste.

Step 3:
Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Step 4:
Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish. You could also serve this soup poured over pasta.

Chicken Soup with Matzo Balls

2009-01-24T15:49:00.000-08:00

You will need:

- 1 kg chicken , cut into pieces
- 2 carrots , peeled and roughly chopped
- 1 onion , chopped
- 4 celery stalks , chopped
- 2 parsnips or 1 celeriac , peeled and chopped
- a few sprigs of parsley
- a few sprigs of thyme
- 2 bay leaves
- 4 all spice kernels
- 1 tbsp whole black pepper
- ½ tbsp salt
- 2 ltr water
- 2 eggs , beaten
- ½ tsp salt
- ½ tsp ground black pepper
- 150 ml chicken broth or water
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- 150 g matzo meal

Step 1:
Place the chicken pieces into a large saucepan, then add the carrots, onions, celery, celeriac or parsnips, cover with water and bring to the boil. Once boiling, skim off any foam that has collected at the top. Add the parsley, thyme and bay leaves, the allspice, salt and the black pepper. Cover and let it gently simmer for a minimum of 2 hours.

Step 2:
Fill the second saucepan three-quarters full with water and place it on a medium heat. Season with a pinch of salt and let it to come to a boil.

Step 3:
Put the eggs, water or chicken stock, salt and pepper, fat or olive oil and parsley into the medium bowl. Whisk it well until thoroughly mixed. Pour the matzo meal into the mix. Combine it well to create a rough paste.

Step 4:
Using your hands, shape the dough into balls that are a little smaller than a walnut (they expand.) Place the balls into the pan of boiling, salted water. Allow them to cook for 10 minutes, on a gentle simmer. Do not allow the water to boil as the balls will break. Then remove them with your slotted spoon. Set them aside until the soup is cooked and ready to serve. These matzo dumplings are cooked separately so that they don't cloud the soup.

Step 5:
After two hours simmering you can remove some of the fat. Take a spoon and very lightly angle the lip to the edges of the saucepan to carefully scoop up the fat around the parameter. Pour the pan of soup into the colander to drain into the saucepan below. Finally, adjust the seasoning to your liking.

Step 6:
Carefully add the matzo balls into the hot soup and place it onto a gentle heat to warm through. The chicken that is left can be used for salads, or for a more substantial meal; it can be shredded and returned to the broth.

Step 7:
Once warmed, ladle the soup into a bowl. Warming, nutritious and full of flavour, serve immediately, for a meal in one!

French Onion Soup

2009-01-24T15:43:00.000-08:00

You will need:

- 100 g butter
- 8 onions sliced
- 1 tbsp thyme picked
- 120 ml sherry wine
- 1 ltr brown chicken or veal stock
- salt and pepper
- 16 approx slices of baguette
- 2 tbsp olive oil
- 1 clove garlic
- 100 g grated Swiss cheese, Cheddar or Gruyere

Step 1:
Start by placing pan on a high heat. Add the butter and let it melt. Just before it starts to brown, add about one third of the onions and stir slightly, just to let them settle. Let them sweat for about 5 minutes.
When they start to brown, add another batch of onions. Repeat until all the onions are brown and well-caramelised, approximately after 20 minutes. The onions can be caramelised in small or large batches depending on the size of the pot.

TIP:
Caramelisation is a process by which the sugar content of a food is cooked or oxidized until it results in a brown colour with a nutty flavour.
It is a very common cooking method used in not only the making of sweet but also brings a distinct flavour to dishes like this French Onion Soup.

Step 2:
When the onions are nicely caramelized, add the sherry, the thyme, and the chicken stock and season with salt and pepper. Scrape the bottom of the pan to integrate the residues from the caramelised onions that are stuck to the pan.
Now stir the mixture, bring it to a simmer, and let it cook for about 20 minutes.

Step 3:
You can now set the oven to its grill setting.

Step 4:
Place slices of the bread on a tray and taking the garlic, rub each slice individually. Turn the pieces and repeat for the other side. Next, brush olive oil on each piece, season slightly with salt and pepper, turn them, and season as before.
Place in oven for a minute until brown. Turn them to the other side and grill for another minute.

Step 5:
Next, skim the foam that has gathered on the surface of the soup and remove the french onion soup from the heat.

Step 6:
Carefully spoon the soup into oven-resistant soup bowls. Now place a few of your freshly-made croutons on top and cover them with heaping amounts of grated cheese. Place in the oven for a minute, just until the cheese is melted.

TIP:
You can never have too much melted cheese on top of Onion soup. Don't hold back!

Step 7:
Garnish the piping hot french onion soup with a few sprigs of thyme and it is ready to enjoy!

Cabbage Soup

2009-01-24T15:39:00.000-08:00

You will need:

- 6 large spring onions
- 2 medium green peppers
- 3 carrots
- 300 g mushrooms
- 1 bunch of celery
- 1 large cabbage
- 12 tsp bouillon powder dissolved in 3 litres of water
- 1 tsp curry powder , optional

Step 1:
Slice the spring onions, put in a pot and start to saute with cooking spray.

Step 2:
Add the tinned tomatoes.

Step 3:
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Step 4:
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Step 5:
Clean carrots, cut into bite size pieces, and add to pot.

Step 6:
Slice mushrooms into thick slices, add to pot.

Step 7:
If desired, add curry powder.

Step 8:
Mix 12 teaspoons of bouillon powder with 3 litres of water, add to pot, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper. Serve!

Garlic Soup

2009-01-24T15:36:00.000-08:00

You will need:

- 40 garlic cloves, peeled
- 2 onions, chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 60 g bread crumbs
- 1 can chopped Italian plum tomatoes
- 1 ½ ltr chicken stock
- half tsp cayenne pepper
- half tsp curry powder
- half tsp black pepper
- 1 tbsp oregano
- 1 tbsp thyme
- 2 tbsp olive oil
- 120 ml double cream
- 20 g plain flour
- salt

Step 1:
Heat the olive oil in a saucepan and when hot sweat the onions, celery, carrots and garlic until soft.

Step 2:
Stir in the flour and mix thoroughly.
Add the cayenne pepper, curry powder, black pepper, salt, oregano and thyme.
Cook for 5 minutes while stirring.

Step 3:
Add the tomatoes, bread crumbs, cream and the stock.
Bring to boil and simmer for 15 minutes while stirring .

Step 4:
Pour the soup into a blender and purée until smooth. If necessary, add water to thin the soup down and taste to check the seasoning.

Step 5:
Ladle the soup into bowls and serve while hot.

Spinach Soup

2009-01-24T15:29:00.000-08:00

You will need:

- 1 (450 g.) package frozen, chopped spinach
- 2 c. of chicken broth
- 3/4 c. of plain yogurt
- 2 slices lemon(cut in half for garnish )
- 1/2 tbsp. of butter or margarine
- 1 finely chopped medium onion
- 2 tsp. of all-purpose flour
- 1/3 tsp. of salt
- 1/4 tsp. of dried tarragon
- 1 dash ground nutmeg
- 1 dash cayenne pepper

Step 1:
Start by adding butter to a large pan over medium flame.

Step 2:
Saute the onion, cooking until tender.

Step 3:
Now add the flour, salt, tarragon, nutmeg, and cayenne(several min.)

Step 4:
Then add in the spinach and chicken broth.

Step 5:
Let this come to a boil, then reduce the flame for approx. 15 min.

Step 6:
Remove soup from flame and run through the food processor.

Step 7:
Return to pot and let heat back up.

Step 8:
Whisk in some yogurt.(may need extra salt and pepper)
Ladle into bowls and serve.

Tomato Soup

2009-01-24T15:16:00.000-08:00

You will need:

- 1 1⁄3 kg tomatoes, chopped
- 2 onions, chopped
- 3 garlic cloves, peeled
- 2 tbsp tomato puree
- 1 ltr chicken or vegetable stock
- 10 g butter
- 3 tbsp olive oil
- salt and pepper

Step 1:
Place a pan on a medium heat, add the oil and butter, stir well and allow to melt.

Step 2:
Once melted add the onions and chopped garlic and stir. Sweat the onions until they have a little colour, stirring occasionally to prevent them from burning.

Step 3:
Add the tomato puree, chopped tomatoes, stock, stir again and bring it to the boil. Once boiling, cover and turn the heat down to a simmer. Leave to cook for 30 minutes. Once cooked, remove from the heat.

Step 4:
Remove the lid and with your hand blender, pulse to blend the soup into a rough puree, taking care not to raise the stick blender out of the soup! Finally season with salt and pepper.

Step 5:
Place the sieve over a large bowl and ladle the soup into the sieve. Using the back of the ladle, push the pulp down into the bowl below. Continue until all the soup has been sieved and transfer it back into the pan. Reheat if necessary.

Step 6:
Pour into soup bowls and add a dash of cream just before serving!

Cream of Mushroom Soup

2009-01-24T15:13:00.000-08:00

You will need:

- 60 g butter
- 1 small onion, diced
- 4 stalks of celery, diced
- 1 leak, chopped
- 200 g mushrooms, chopped
- 3 tbsp flour
- 340 ml milk
- 460 ml chicken stock
- salt and pepper to taste

Step 1:
Place the pan over a low heat, add the butter and leave it to melt.

Step 2:
Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.

Step 3:
When the vegetables are soft and onions translucent, add the flour and mix it in well.

Step 4:
Pour in the milk and then the chicken stock and stir.

Step 5:
Before leaving the soup to cook, season it well with salt and pepper.

Step 6:
Leave the soup to cook for about 25 minutes, stirring occasionally.

Step 7:
After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.

Step 8:
Taste the soup and if necessary season again then ladle it into a large bowl and serve.

Cream of Broccoli Soup

2009-01-24T15:10:00.000-08:00

You will need:

- 3 medium heads of broccoli, cut into small florets
- 4 tbsp olive oil
- ½ onion, sliced
- 1 garlic clove, sliced
- 1 medium potato, diced into small cubes
- 1 ltr vegetable stock
- 300 ml cream
- a pinch of nutmeg
- some salt and pepper
- 2 tbsp almonds, toasted and sliced, for garnish

Step 1:
Put a saucepan onto a medium heat and allow it to warm through. Add the olive oil, onions, garlic and the potatoes and sweat for a few minutes without letting the onions colour. Stir occasionally to help the process.

Step 2:
Once the garlic and onions have softened add the broccoli. Add the stock and cream and season with salt, pepper and nutmeg. Give it a little stir and bring it to a simmer. Still simmering, let it cook for 10 minutes then take it off the heat.

Step 3:
Slowly ladle the soup in batches into the blender. Be very careful not to over-fill it. Put the lid on, leaving enough space for the steam to escape. If you do it too tightly the steam may not be able to escape and could blow the lid off. Pulse a few times and purée the soup on full power until it becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency. You may want to add or discard some of the liquid from the next batch. Purée the remaining soup into a smooth and creamy consistency.

Step 4:
Ladle the soup into individual serving bowls, garnish with slivers of toasted almonds and serve.

Minestrone Soup

2009-01-24T15:07:00.000-08:00

You will need:

- 3 tbsp olive oil
- 40 g butter
- 2 large onions, finely chopped
- 50 g bacon, chopped
- 1 leek, halved lengthways and sliced
- 250 g potatoes, peeled and finely diced
- 150 g cabbage, quartered and shredded
- 2 ltr vegetable or beef stock
- 400 g can of chopped tomatoes
- salt and pepper

Step 1:
Take a large saucepan and add the olive oil and butter. Heat over a moderate temperature.

Step 2:
When the butter has melted, add the onions and bacon to the saucepan. Fry them for about 5 minutes or until the onions start to soften.

Step 3:
When the onions are softened add the remaining leek, potatoes and celery. Stir all the ingredients together and let the mixture cook for a few more minutes.

Step 4:
Pour in the stock followed by the can of tomatoes and stir together generously.

Step 5:
Immediately add the cabbage and bring the soup to a boil.

Step 6:
When the soup has broken into a boil, season it with salt and pepper and then leave to simmer gently for about 30 minutes

Step 7:
Once the soup has cooled taste it to see if more salt and pepper are needed and if so season again.

Step 8:
Using a ladle serve the soup into soup bowls and present with crusty, warmed ciabatta bread and butter.

Asparagus Soup

2009-01-24T15:05:00.000-08:00

You will need:

- 4 bunches fresh green asparagus
- 1 large spring onion
- 1 ½ ltr chicken stock , or water, for the vegetarians
- 100 g double or single cream
- 100 g butter
- salt and pepper

Step 1:
Hold the asparagus under cold running water. Break the tips off at their natural point and set aside to use later. Also keep the woody parts for the stock.

Step 2:
Place the stalks into pan and cover with chicken stock or water. Place on medium heat and cover the pan with lid. Allow it to heat through.

Step 3:
While waiting for the pan to boil, cut off the tips of the asparagus using the large knife and set them aside. Chop the remaining stalks into 1 and a half centimetre pieces.

Step 4:
Take the spring onion and chop the bulb from the stem. Cut the bulb in half and slice it finely into half rings. Chop the stem into thin slices.
After having brought the stock to a boil, turn down the heat and simmer for ten minutes.

Step 5:
Put a bowl under the colander. Pour the contents of the pan into the colander and allow the stock to drain through into the bowl. Discard the woody bits in the colander.

Step 6:
Dry the pan with some kitchen towel and then add the butter to the pan. Melt it gently it over a low heat, stirring it with the wooden spoon to help it along.

Step 7:
Once the butter has melted, add the chopped asparagus stalks and the onions and stir well. Turn up the heat and then allow it to stew for five minutes, stirring occasionally.

Step 8:
After roughly five minutes, add the stock. Cover the pan with a lid and then bring to the boil. When boiling, turn the heat down to a simmer. Allow the asparagus to cook until soft.

Step 9:
Before blending, allow the mixture to cool for one minute. Next, carefully spoon the mixture into the electric blender. Blend it until it becomes a lovely velvety texture. Remove the blender lid and test to see if it has reached the desired consistency.

Step 10:
Return the soup to the pan and add the asparagus tips. Using the wooden spoon, stir the soup, add half the cream, and stir again. Season with salt and pepper and stir again. Place on a low heat and simmer gently for five minutes.

Step 11:
Place in the bowls and swirl some cream on top and serve with some nice crusty bread.