chicken stock
To make 4 cups of chicken soup Ingredients are:
1.5 Kgs chicken bones 2 Onions 4 stalks of celery 2-3 stalks of leeks Bunch of Parsley 2 Bay leaves 10 Peppercorns Few Thyme springs |
Chop the vegetables and put all the ingredients into a large pan or a stockpot. Add 3 litres of water Bring slowly to boil and skim the surface.
Partially cover the pan and simmer for 30 minutes. strain the stock through a fine sieve . Stock is ready, you can adjust the seasonings as per your taste. |
chicken broth
1kg Chicken
1 Onion 2 Carrots 2 Celery Stalks 1 Leek 1 teaspoon Thyme 3-4 springs of Parsley 4 Peppercorns 1 Bay leaf 3 quarts water |
In a stockpot, add Chicken, herbs, vegetables, all the ingredients go in the stockpot. Add water to cover the chicken completely. As it starts boiling reduce the heat to low and simmer for about an hour or until chicken is cooked. While cooking you could skim the fat from the surface with a skimmer or a spoon. Now take out the chicken but continue to simmer the broth. Let chicken cool for 5-10 minutes and then cut the meat from the bone. Now add bones to the stockpot and cook for 1 hour.
You can cover and refrigerate or freeze the broth if you don't have to use it immediately. |
VEGETABLE SOUP
3 Turnips
3 Carrots 3 Onions 1 Bunch of Celery 3 Leeks 1 Clove Garlic 2 stalks Parsley 3 quarters water 1/2 cup Rice (boiled) Salt to taste Little Nutmeg Pepper to taste 4 Tablespoon Butter |
Peel and slice Onions, Carrots and Turnips. Fry them in butter.
Add celery and leeks and cook for 5 minutes. Add garlic, salt, pepper and nutmeg. Cover with water. Simmer for 2 hours then strain and add Rice and garnish with Parsley. |
CREAM OF CORN SOUP
1 Cup Corn
4 tablespoon Butter 3 tablespoon Flour 1 Chopped Onion 4 tablespoon Celery 2 Cups Cold Water 2 Cups Scalded Milk 1 Tablespoon chopped Red Peppers Salt to taste 1/2 teaspoon Red pepper Powder |
Cook the Corn in water for 20 minutes. Rub through a sieve and add scalded Milk.
Put butter in a Pan and add onions, cook for 5 minutes, then add Flour, celery, salt and Pepper powder. Then add the Corn mixture and cook for 5 minutes. Strain and add chopped red peppers. |
DRIED GREEN PEA SOUP
2 Cups Dried Green Peas
1 Tablespoon parsley 1 Onion 1 Teaspoon White Pepper 2 tablespoon Butter 1 Teaspoon Thyme 2 tablespoon Flour Salt to taste Pinch of Paprika |
Wash and soak Peas for 24 hours.
Drain and add 3 quarters boiling water and simmer until tender. Take Butter in a pan and fry onion until tender, add flour, and stir until smooth and then add the strained peas, salt, pepper, parsley, thyme and paprika. |
Split Pea Soup
1 clove garlic, minced
1 onion, chopped 1 Tablespoon olive oil 1 teaspoon cumin 6 cups of water 1 cup split peas 1 cup grated carrots 1 potato, chopped |
Sauté garlic, and onion in olive oil. Add cumin and blend well. Add water and split peas, bring to a boil and simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour.
Add remaining ingredients and simmer, covered, over low heat for about 2 hours. Adjust seasonings to taste. |
Cream of Broccoli Soup
2 bunches broccoli, stalks removed
2 parsnips, chopped 2 carrots, chopped 1 large onion, diced 3/4 pound of mushrooms, diced 5 cloves of garlic, minced 1 pint of whipped cream 1 pint of yogurt Basil Leaves 1 nutmeg 2 Teaspoon Worcestershire sauce Freshly grated Parmesan cheese salt and pepper to taste |
Put vegetables in big pot and cover with water. Bring to a boil
slowly and let simmer until vegetables are soft. Now puree the vegetables with a hand blender. Add remaining ingredients, stirring while doing so. Let simmer for a few minutes before eating. Add basil leaves and cheese for seasoning. |
Egg Drop Soup
2 cups chicken broth
1/2 teaspoon white pepper 1/2 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon corn starch 1 egg 1/2 cup green peas 1/2 cup corn 1 chopped green onion |
Heat broth,add pepper, soy sauce and sesame oil until it just begins to boil.
Add all vegetables. Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Simmer for few minutes before serving. |
Watercress Soup
1 tablespoon butter
3 leeks (white part only), chopped 1 1/2 pound zucchini, peeled and diced 4 cups chicken stock 1 bunch of watercress, tough stems removed 1/3 cup heavy cream salt to taste Freshly ground pepper |
Melt butter in a saucepan. Add leeks and cook until softened but not browned, 5 to 7 minutes.
Add the zucchini, increase the heat and saute for 2 minutes without browning. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is just tender, about 5 minutes. Add the watercress and simmer for 1 minute. Using a food processor or blender, puree the soup, until smooth. Add the cream, and season with salt and pepper to taste. |
Cream & Chicken Soup
1/4 cup finely chopped onions
1/2 cup chopped boiled chicken 1/4 cup butter 3 tablespoons of flour 1 1/2 cup of chicken broth 1 1/2 cup of milk |
Saute onion and chicken in butter until chicken is done.
Stir in flour and stir in pepper and salt. Cook for a minute until smooth. Gradually stir in chicken broth and milk. Simmer for few minutes before serving. |