Vegetable Soup recipe
- 1 Small Onion, peeled and chopped
- 1/2 leek, chopped
- 400 ml vegetable stock
- 2 Garlic cloves, peeled and chopped
- 200 gms Broccoli, cut into florets
- 1 tbsp olive oil
- 1 carrot, peeled and chopped
- Salt and freshly ground black pepper
Heat the olive oil in a large saucepan.
Stir fry the onion and leek for 2-4 minutes.
Cook in the garlic, broccoli and carrots.
Pour vegetable stock and boil it until the vegetable are soft.
Transfer the soup to a food processor and blend.
Chicken corn soup recipe
- 1 tbsp Corn Starch
- 2 tbsp Cold Water
- 2 tbsp Fresh Parsley, finely minced
- 1 cup Chicken, skinned, cooked and diced
- 250 gms Creamed Corn
- Egg Whites from 2 eggs
- 3 cups Chicken Broth
In a large saucepan, mix corn, chicken and chicken broth.
Boil it over medium heat and stir occasionally.
Mix cornstarch well with cold water and add to soup. Uncover the saucepan and continue cook for 3 minutes.
Beat Well egg white till it becomes foamy than stir it into soup. cook until foamy on low heat.
Pour soup in to a bowls and garnish with parsley.
Turkish Tarhana Soup
- 5 glass Meat broth
- 100 gms Ground meat
- Salt to taste
- 2 tbsp Margarine
- 1 glass Tarhana
- 1 tbsp Unsalted tomato paste
- Red pepper
Fry the ground meat with margarine well in a saucepan.
Add salt and tomato pate and mix well. Now boil 4 glass of meat broth.
Meantime, put remaining meat broth into a bowl with Tarhana and mix it till melt.
Transfer this mixture slowly in the saucepan and stir constantly till the soup will get thicker.
Fry small bread cubes in a butter, sprinkle with red pepper, and serve with the soup.
Chicken soup with vegetable and herbs
- 1 ½ kg chicken pieces
- 4 cups chicken stock
- 1 onion, quartered
- 1 stalk celery
- 2 tsp Dill, chopped
- 1 carrot
- 1/4 tsp Nutmeg
- 1 bay leaf
- 1 cup rice ,cooked
- 125 gm butter
- 1/2 cup plain flour
- 500 ml milk
- 500 ml cream
- 4 tsp chives, chopped
- 4 tsp Marjoram, chopped
- 1/2 tsp Turmeric
- Salt and pepper to taste
Boil chicken pieces in a large saucepan with chicken stock, bay leaf, onion, celery and carrot.
Reduce heat and cover. Cook continue until chicken is tender.
Remove bones from chicken and cut the meat into small pieces. Strain stock and set aside.
Melt butter in a large saucepan, mix toghether flour with it. Add milk and cream, cook and stir continuesly until mixture becomes thick.
Add remaining ingredients chive, marjram, dill, nutmeg, turmeric, rice, stock and chicken.
Garnish with parsley and sesame seeds.
Spicy chicken soup Recipe
- 3 tbsp oil
- Half Large onion, thinly sliced
- 2 tbsp Thai red curry paste
- 2 Clove garlic, crushed
- 1 tsp Chopped fresh ginger
- Half tsp Freshly ground black pepper
- 15 gms Lime leaves
- 15 gms lemon grass
- 40 gms Fresh mushroom, sliced
- 175 gms diced chicken
- 75 gms Bean sprouts
- Half cup Lemon juice
- 1 litre Chicken stock
- 10 gms Chopped coriander
- Salt to taste
Heat oil in sauce pan and sauté onion, garlic and ginger until onion
Add chicken, Thai curry paste, lemon grass, lime leaves and mushrooms and stir for 30 seconds.
Add chicken stock and the remaining ingredients except coriander and bring to a boil. Adjust seasoning.
Reduce heat and cook for five minutes.
garnish with coriander and Serve hot
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