Tampilkan postingan dengan label soup. Tampilkan semua postingan
Tampilkan postingan dengan label soup. Tampilkan semua postingan
Senin, 21 April 2014
Creamy Cauliflower Soup
Yum! I wasnt sure if we would like this soup, but I decided it was worth a shot. It was delicious! Weve been trying to incorporate more vegetarian recipes into our routine, so this one caught my eye. It says its creamy - and it is - but there isnt any cream in it. It has some cheddar cheese, but other than that, its loaded with veggies - vegetable broth, cauliflower, a potato, onions, garlic, etc. My kids were a little afraid to try it, but they liked it once they did! Especially with the crunchy croutons on top. Ill definitely be making this again. Enjoy!
CROUTONS:
About 6 oz. whole grain bread, cut into 1/2 " cubes
2 T. unsalted butter, melted
2 T. olive oil
1 T. Dijon mustard
Kosher or sea salt
SOUP:
2 T. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into 1/4" cubes
2 cloves garlic, minced
3 1/2 cups vegetable broth
1/2 head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
To make the croutons, preheat the oven to 350 degrees. Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated. Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt. Bake for 10-15 minutes or until crunchy.
Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.
Puree with an immersion blender (or a food processor or high-powered blender). Mix in additional water or broth if the soup is too thick (I didnt need any additional broth). Season with additional salt to taste. Serve warm topped with additional shredded cheese and the croutons.
Source: Annies Eats
Senin, 14 April 2014
Prawn Wonton Soup
Prawn Wonton Soup
Ingredients
- Prawns 200 gm
- Flour 250 gm
- Egg 1
- Chicken stock 2 glasses
- Spring onion 1
- Ginger 1 medium piece
- Curry leaves 2 – 3
- Vinegar 1 tbsp
- Corn flour 1 tbsp
- Salt to taste
- Black pepper powder ½ tsp
- Egg beaten 1
Method
- Mix together 250 gm flour, 1 beaten egg, salt to taste and knead to dough with water as required.Now roll into thin sheets and cut each into squares.In chopper put together 200 gm prawns, 1 tbsp vinegar, a little salt, a little black pepper, half egg and 1 tbsp corn flour. Grind finely and keep aside.In a wok heat 2 glasses of chicken stock. Add salt to taste and ½ tsp black pepper powder. Let it cook for a few minutes.In a bowl mix together remaining half egg and a little flour to make a smooth paste.Spread each square of the dough with a little prawn mixture. Spread edges with the prepared flour paste, form it into wonton shape and press well to seal.Now add wontons to the boiling soup. Cook for another 3 – 4 minutes.Dish it out and serve hot.
Sabtu, 12 April 2014
Corn and Bean Soup Pakla Çorbası
This Black Sea Region recipe is a recipe from my dads side of the family. My aunt invites the rest of the family over dinner (in addition to all the special occasions) when she cooks three special dishes. Number one is mantı, number two is dolma, and number three is pakla soup, which by the way draws more attendees than dolmas. This simple soup is so popular among the family members that there had been times when we fought over the second serving. The popularity derives from the limited number of times we get to have this soup in a year, and this scarcity is a direct result of a-hard-to-find ingredient: corn bulgur.
Corn bulgur although widely used especially in the Black Sea Region is rarely found elsewhere in Turkey or here in the States. Corn bulgur is parboiled crushed kernel corn made by a similar process that is used for common wheat bulgur.
When I got the recipe from my aunt years ago I asked her what to do if I cannot find corn bulgur here in the States, she suggested fresh corn kernels--it turned out fıne, but wasnt the same soup. However, back then I didnt know about grits. After moving to South, I was introduced to grits, cheesy grits in particular--I absolutely love it. Through explorations I came across coarse grits, which creates a very similar taste to that of corn bulgur in pakla soup, which literally means bean soup.
1 cup uncooked coarse grits (1/3 or 1/4 of a kernel coarse)
~ 1 cup dry cannellini beans or ~2 cups cooked cannellini beans or 1 can of cannellini beans
1 small onion, grated
2 tbsp tomato paste
3-4 tbsp butter
salt
1 small piece of bone-in lamb shoulder*
-Put grits and beans if youre not using can beans in a pot filled with water. Bring to a boil, turn it off, cover and soak overnight.
-Next day put grits and beans in a pot with lots of water (~10-12 cups) with bone-in lamb shoulder and salt. Cook on medium for an hour or until both beans and grits are soft.
-In a frying pan, heat butter and saute grated onion until soft.
-Add tomato paste cook for another minute or two.
-Add onions to the soup and cook for another 5 minutes.
*You can skip the bone-in lamb or beef; this soup is also very good without addition of meat.
Kamis, 10 April 2014
Cajum Tomato Soup
4 1.25 cup servings 2 points/core
1 onion, chopped
1 (14 1/2 oz) can diced tomatoes
1 1/2 cup reduced sodium vegetable broth
2 tbsp. tomato paste
1 cup thawed frozen corn kernels
1 cup fat-free milk
1/2 tsp cajum seasoning
1/4 tsp freshly ground pepper
1/4 tsp hot pepper sauce
Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat, add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through.
from Weight Watchers TurnAround Cookbook, page 49
keyword: soup, tomato, spicy
Read More..
1 onion, chopped
1 (14 1/2 oz) can diced tomatoes
1 1/2 cup reduced sodium vegetable broth
2 tbsp. tomato paste
1 cup thawed frozen corn kernels
1 cup fat-free milk
1/2 tsp cajum seasoning
1/4 tsp freshly ground pepper
1/4 tsp hot pepper sauce
Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat, add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through.
from Weight Watchers TurnAround Cookbook, page 49
keyword: soup, tomato, spicy
Kamis, 27 Maret 2014
Pepper Chicken Soup recipe
This is a perfect soup for winter and rainy days. Both Chicken and Black peppercorns are used for treating common colds. My granny makes this soup for treating cold and coughs. It can be prepared in few mins and tastes delicious. I make this soup as starter or as snack, usually I serve this soup along with rice papad.
.JPG) |
| Pepper Chicken Soup |
Ingredients
Chicken with bones-250 gms
Tomato( chopped)-1 no
Onion( sliced)-1 no
Garlic cloves sliced- 2 nos
Curry leaves and Coriander leaves- few
Black pepper powder-1 1/2 tsp
Coriander powder- 2 tbsp
Fennel powder-2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 tsp
Water- 3 cups
.JPG) |
| Chicken Pepper Soup |
Method
Heat 1 tsp oil in a pan when oil is hot add the sliced onion, garlic and curry leaves, saute for few seconds. Now add the cleaned chicken pieces to the pan and saute until chicken turns pale white. Next add the chopped tomato, black pepper powder, coriander powder, fennel powder, turmeric powder, salt and water. Stir everything well and cover pressure pan with lid. Pressure cook the chicken soup for 7 mins. Finally check the soup for salt and garnish with chopped coriander leaves, serve hot.
Selasa, 18 Maret 2014
Curried Roasted Parsnip Apple Soup
Nothing too fancy about this soup but it was really, really good. Im going to have to run out and buy some more parsnips this week and make it again. The parsnips and apples make it quite sweet but the curry gives it just a little kick.
4 servings
30 minutes prep time plus 1 hour to roast
Roast the Parsnips & Apples:
500 grams (1 pound) parsnips
2 medium apples
2 tablespoons unsalted butter
Preheat the oven to 375°F.
Peel the parsnips and cut them into 1/4" slices. Peel and core the apples, and cut them in similar slices. Put them in a shallow roasting pan, that will take them all in pretty much a single layer and dot them with the butter.
Roast the parsnips and apples for about 1 hour, until very soft and browned in spots. Stir them after the first 10 minutes to distribute the butter evenly, and again about two-thirds of the way through cooking. This can be done in advance.
Cook the Shallots:
3 or 4 medium shallots
1 tablespoon unsalted butter
1 teaspoon Madras curry powder
Peel and slice the shallots. Cook them gently in a small skillet with the butter, until soft and much reduced. They can be slightly browned in spots. Add the curry powder and cook for a minute or two more until well absorbed into the shallots. This can be done in advance.
Finish the Soup:
4 cups chicken stock
salt & pepper to taste
Put the roasted parnsips and apples, and the cooked shallots into a blender or food processor. Add about half of the chicken stock and purée well, until quite smooth. Scrape the purée into a soup pot. Use the remaining chicken stock to swish out the blender or food processor and add it to the pot as well. Bring the soup up to a simmer, and add salt and pepper to taste.
Last year at this time I made Leek, Spinach & Potato Soup.
Read More..
4 servings
30 minutes prep time plus 1 hour to roast
Roast the Parsnips & Apples:
500 grams (1 pound) parsnips
2 medium apples
2 tablespoons unsalted butter
Preheat the oven to 375°F.
Peel the parsnips and cut them into 1/4" slices. Peel and core the apples, and cut them in similar slices. Put them in a shallow roasting pan, that will take them all in pretty much a single layer and dot them with the butter.
Roast the parsnips and apples for about 1 hour, until very soft and browned in spots. Stir them after the first 10 minutes to distribute the butter evenly, and again about two-thirds of the way through cooking. This can be done in advance.
Cook the Shallots:
3 or 4 medium shallots
1 tablespoon unsalted butter
1 teaspoon Madras curry powder
Peel and slice the shallots. Cook them gently in a small skillet with the butter, until soft and much reduced. They can be slightly browned in spots. Add the curry powder and cook for a minute or two more until well absorbed into the shallots. This can be done in advance.
Finish the Soup:
4 cups chicken stock
salt & pepper to taste
Put the roasted parnsips and apples, and the cooked shallots into a blender or food processor. Add about half of the chicken stock and purée well, until quite smooth. Scrape the purée into a soup pot. Use the remaining chicken stock to swish out the blender or food processor and add it to the pot as well. Bring the soup up to a simmer, and add salt and pepper to taste.
Last year at this time I made Leek, Spinach & Potato Soup.
Jumat, 21 Februari 2014
Chicken wonton soup
Chicken wonton soup
Ingredients
- Mince chicken 150 gm
- Spring onions 1
- Egg white 1
- Eggs 2
- Chinese cabbage half
- Chicken stock 2glasses
- Flour 1 cup
- Soya sauce 1tbsp
- Lemon juice 1tbsp
- Finely chopped coriander 1tbsp
- Crushed white pepper 1/4tsp
- Crushed black pepper 1/4tsp
- Sesame oil 1/2tsp
- Water as required
- Salt as required
Method
- In a bowl beat 2 eggs, add 1 cup flour, salt to taste and water as required to knead hard.Now roll the dough thinly. Cut into 4 inches squares and keep aside.In chopper put together 150 gm chicken mince, 1 spring onion, a little salt, ½ tsp black pepper powder, ½ tsp sesame oil and 1 tbsp lemon juice. Chopperize well.
- Put a spoonful of mixture in each dough piece, fold from top to make into a top sealed bag. Seal the wontons using egg white.In a pan put 2 glasses of chicken stock and let cook till comes to a boil.
- Add chopped Chinese cabbage,1/4 tsp crushed white pepper, salt to taste, crushed black pepper, 1 tbsp coriander leaves and prepared wontons.Cook for 5 – 6 minutes. Dish it out and serve.
Jumat, 31 Januari 2014
Lentil Soup With Fried Onions Hasa Adas حساء عدس
Hasa adas is a thick lentil soup flavored with cumin and topped with caramelized onion wings, fried until crisp and extra sweet. The same soup ( sometimes made with dried meat) is poured as a sauce over a layer of toasted Arabic bread to make a warming winter comfort food called fattat adas.
Serves 4
Ingredients:
2 cups orange lentils
(washed and drained)5 cups water
2 garlic cloves
1 medium carrot, chopped
1 chopped onion
1 chopped tomatoes
1/2 - 1 tablespoon cumin
1 tablespoon salt
Fried Onions
2 medium onions, chopped into wings
oil for frying
For Topping
Extra cumin
Toasted or fried bread (cut into cubes, or triangles for flat bread)
2 garlic cloves
1 medium carrot, chopped
1 chopped onion
1 chopped tomatoes
1/2 - 1 tablespoon cumin
1 tablespoon salt
Fried Onions
2 medium onions, chopped into wings
oil for frying
For Topping
Extra cumin
Toasted or fried bread (cut into cubes, or triangles for flat bread)
Wash and drain lentils, wash and cut the carrot, chop tomatoes and onion.
Put the onion, tomatoes, carrot, lentils, garlic cloves, salt and cumin in a pot.
Add about 5 cups of boiling water. Cook, until the lentils become mushy.
Leave to cool, puree, add boiling water to desired thickness, stir well.
Chop 2 onions into thin wings, fry in a little olive oil or butter, stirring constantly until dark brown.
When serving add a squeeze lemon and a sprinkle of cumin to each bowl then top with a tablespoon of fried onions. Place a handful of toasted bread in the soup bowl before ladling on the soup, to turn it into a more filling meal.
Rabu, 29 Januari 2014
CREAM OF SOUP MIX
I am so excited to share a "discovery" I found on the Utah State University web site. Maybe you already knew about this one, but I sure didnt.
It is a recipe for a simple dry mix that can be used in place of any "cream of ... soup" in most recipes.
How many times have you wanted to make a quick inexpensive casserole for your family, but the recipe takes $3+ worth of cream of chicken soup ?!? Problem solved!!
BASIC SOUP or SAUCE MIX
2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion
2 tablespoons dry onion flakes
2 teaspoons Italian seasoning (optional)
Mix ingredients and store in an airtight container. The above jar is equal to NINE (10½ ounce) cans of "cream of .... soup"!! No need to refrigerate the dry mix.
For any recipe that calls for a creamed soup, mix 1¼ cups of water with 1/3 cup of the above dry mix. Whisk together until smooth and cook (or microwave) until thick. Thats it!! Add it to any casserole like you would a can of soup!!
The USU web site has a lot of recipes using this mix (they call it the Soup or Sauce mix). Here is the web address: SOUP OR SAUCE MIX
Im thinking I will make another batch using beef bullion and some dehydrated mushrooms for mushroom soup!! With the holidays coming up, I usually buy mass amounts of creamed soups, but not this year!!
The USU recipe link posted this cream of tomato soup recipe:
1/3 cup soup or sauce mix
1¼ cups cold water
Cook until thick, then stir in:
2 cups tomato sauce
Heat back up...serves 3
What could be easier? I threw in a pinch of red pepper flakes for a little zip and a pinch of sugar. The possibilities are endless!!
Read More..
It is a recipe for a simple dry mix that can be used in place of any "cream of ... soup" in most recipes.
How many times have you wanted to make a quick inexpensive casserole for your family, but the recipe takes $3+ worth of cream of chicken soup ?!? Problem solved!!
2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion
2 tablespoons dry onion flakes
2 teaspoons Italian seasoning (optional)
Mix ingredients and store in an airtight container. The above jar is equal to NINE (10½ ounce) cans of "cream of .... soup"!! No need to refrigerate the dry mix.
For any recipe that calls for a creamed soup, mix 1¼ cups of water with 1/3 cup of the above dry mix. Whisk together until smooth and cook (or microwave) until thick. Thats it!! Add it to any casserole like you would a can of soup!!
The USU web site has a lot of recipes using this mix (they call it the Soup or Sauce mix). Here is the web address: SOUP OR SAUCE MIX
Im thinking I will make another batch using beef bullion and some dehydrated mushrooms for mushroom soup!! With the holidays coming up, I usually buy mass amounts of creamed soups, but not this year!!
1/3 cup soup or sauce mix
1¼ cups cold water
Cook until thick, then stir in:
2 cups tomato sauce
Heat back up...serves 3
What could be easier? I threw in a pinch of red pepper flakes for a little zip and a pinch of sugar. The possibilities are endless!!
Selasa, 28 Januari 2014
Vegetable Bean Soup
Vegetable & Bean Soup
Ingredients
- Potato 1
- Carrot 1
- Tomato 1
- Leek stick 1
- Brinjal 1 small
- White beans ½ cup
- Basil 1 tsp
- Button mushroom 4 – 5
- Vermicelli ½ packet
- Pistachio chopped 10 gm
- Oil 2 tbsp
- Salt to taste
- Black pepper ¼ tsp
- Parmesan cheese 10 gm
Method
- Cut potato, carrot, tomato, leek stick and brinjal into small cubes.Heat 2 tbsp oil in a wok, add chopped vegetables and sauté.Also add ½ cup white beans and fry well for 4 – 5 minutes.Now add 2 glass chicken stock, cover and cook on low flame till all the vegetables are tender.
- Then add 1 tsp basil leaves, 4 – 5 button mushrooms and ½ packet vermicelli. Cook for 3 – 4 minutes.Remove soup in a bowl, top with 10 gm chopped pistachios and parmesan cheese.
Senin, 27 Januari 2014
Baked Potato Soup
I LOVE this soup. It is perfect for winter. Although it has potatoes, it also happens to have plenty of bacon, sour cream, and cheddar cheese (hehe) so I try not to make it too often, but its fun once in awhile! Its thick and creamy and delicious and perfect for a cold night - or even a warm night! Whats even better is its not very hard at all. You bake your potatoes ahead of time (or microwave them like I do), cook your bacon, and then basically throw everything together. Yum! Just remember to work out extra hard the next day. ;)Baked Potato Soup
2/3 c. butter
2/3 c. flour
7 c. milk
4 large potatoes, baked
4 green onions, chopped
12 oz. bacon, cooked and crumbled
1 1/2 c. cheddar cheese, grated
8 oz. sour cream
In a large pot, melt butter. Add flour and let thicken until pasty (a couple minutes). Add milk and cook until thickened, stirring regularly. Meanwhile, peel skins off potatoes and chop into cubes. Add when milk has thickened. Add onions, sour cream, cheddar cheese and bacon. Heat through and serve!
Enjoy! Easy-peasy!
Jumat, 24 Januari 2014
Zucchini Soup
Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- 2 pounds of zucchini, diced
- 2 tsp. olive oil
- half an onion, diced
- 3 cloves of garlic, chopped
- 1 can (14 oz) of chicken broth
- water
- salt, to taste
- freshly cracked pepper, to taste
- 2 tbs. of butter, cubed
- 2 tbs. of milk
Directions:
1. Spray a pot with nonstick cooking spray. Heat 2 tsp. of olive oil over medium heat. Add onion and a pinch of salt; saute until tender, 2 minutes, stirring often. Add garlic and cook for another minute, stirring often. Add zucchini and cook for another 2 minutes, stirring.
2. Add chicken broth. Then add just enough water to submerge all ingredients. Bring to a simmer, reduce heat to low and cover. Simmer for about 15 minutes, or until zucchini is tender.
3. Pureé soup in a blender. Add the butter and milk and blend again. Season with salt and pepper, to taste, and blend.
Serve soup with bread or croutons.
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