Archive for Soups

Green Minestrone


From Donna Hay’s Life in balance: a fresher approach to eating:

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 white onion, finely chopped
1 leek, white part only, thinly sliced
1.5 litres chicken or vegetable stock
1 small fennel bulb, trimmed and thinly sliced
2 stalks celery, sliced
2 c frozen peas
1 c peeled broad beans
4 c baby spinach leaves
Sea salt and cracked black pepper
¾ c store-bought basil or kale pesto
Finely grated parmesan

Heat the oil in a large soup pot over high heat.  Add the garlic, onion and leek, and cook, stirring frequently, for 5-7 minutes until soft.  Add the stock and bring to a boil.  Add the fennel, celery, peas, and beans and cook for a further 5 minutes or until the vegetables are tender.  Add the spinach, salt and pepper, and stir to combine.  Divide between serving bowls and top with the pesto and parmesan.

 

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Mom’s Oyster Stew


Oyster_stewCombine 2 tbsp flour, 1½ tsp salt, dash pepper, 2 tbsp water.  Stir into 1 pint oysters and the liquid.  Simmer over very low heat till the edges curl.  Then pour into one quart scalded milk (I use more).

Taste better if made the day before!

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Parsnip and Potato Soup with Feta


1 tbsp olive oil
½ brown onion, finely chopped
2 cloves garlic, crushed
3 medium parsnips (about 450 g), peeled and cut into 2 cm cubes
2 medium desiree potatoes (about 360 g), peeled and cut into 2 cm cubes
4 c chicken stock
½ c thin cream
Salt and freshly ground pepper
100 g feta, crumbled
2 tbsp chives, finely chopped

Heat the oil in a large saucepan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion softens (about 3 minutes).  Add the parsnip and potato and stir to combine.  Add the stock and bring to a boil; reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender.  Remove from heat and set aside to cool.

Ladle part of the mixture into a blender and puree until smooth; transfer to a clean saucepan and repeat until all the soup is blended.  Place over low heat and stir until hot; stir in the cream and season with salt and pepper.  To serve, sprinkle with feta and season with pepper.

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Roast Tomato Soup


12 large tomatoes, halved
1 head garlic, whole and unpeeled
2 tbsp. olive oil
Sea salt and cracked black pepper to taste
3 c. chicken stock
2-3 tsp. sugar or equivalent in sugar substitute

Preheat the oven to 180º.  Place the tomatoes and garlic on baking trays lined with non-stick baking paper.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake for 40 minutes or until very soft; allow to cool slightly.  Squeeze the garlic from the skin and process in a blender with the tomatoes until smooth.  Cook the tomato mixture, stock and sugar in a saucepan over medium heat, stirring occasionally.  Serve hot.

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Creamy Spring Vegetable Soup


40 g. butter
3 tbsp. all-purpose flour or cornmeal
2 c. milk
2 c. chicken stock
2 c. cream
2 c. chopped broccoli florets
3 zucchini, finely chopped
2 c. shelled fresh peas
1 bunch asparagus, trimmed and chopped
¼ c. finely grated parmesan cheese
⅓ c. chopped parsley
Sea salt and cracked black pepper

Heat the butter in a large saucepan over medium heat.  Add the flour or cornstarch and stir for one minute. Remove from the heat and whisk in the milk, stock and cream.  Return to heat and stir until the mixture boils and thickens, around 3 minutes.  Add the vegetables and simmer for 5 minutes.  Stir in the parmesan cheese and parsley, and salt and pepper to taste. Serve with croutons.

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Easy Clam Chowder


Recipe from Mom:

2 cans clam chowder soup
2 cans cream of potato soup
1 can clams
1 can creamed corn
1 can evaporated milk

Mix all ingredients together and heat thoroughly.

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Mushroom Bisque


As usual with my mushroom soup, this one doesn’t look too appealing – but the taste is delicious!

½ lb fresh mushrooms, sliced
1 medium onion, sliced
1 c minced fresh parsley
¼ c butter
1 tbsp cornstarch (or flour)
14 oz beef broth
8 oz sour cream

In a large saucepan, saute the mushrooms, onion, and parsley in the butter until soft.  Stir in cornstarch until blended, then gradually add the broth.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Cool slightly.  Transfer to a blender and puree until smooth.  Return to the saucepan and add the sour cream.  Heat through gently (do not boil), and serve.

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