Soups

There are 5 posts tagged Soups (this is page 1 of 1).

Iranian soup

Iranian soup
An amazing soup
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. Chicken
  2. Carrot
  3. Butter
  4. Parsley
  5. Bitter Orange
  6. Bechamel Sauce
Instructions
  1. Fry the cooked shredded chicken and grated carrot in butter. Add juice of bitter orange (Seville orange, sour orange, bigarade orange, or marmalade orange) or alternatively use lemon juice. Add finely chopped parsley and water to make a stock. Mix the Bechamel Sauce packet with 3 cups water and 1 cup milk. Add the stock to the Bechamel Sauce and bring to the boil. Simmer.
Notes
  1. Translated from Turkish. Original proportions unknown.
Adapted from Iranian friends
Adapted from Iranian friends
Yet another Murray Family website https://openi.biz/

Creamy Lentil & Veg Soup

From Raewyn’s recipes

 
Creamy Lentil & Veg Soup
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 cup red lentils
  2. 25 grams butter
  3. 1 or 2 onions
  4. 1 or 2 cloves garlic
  5. 1 or 2 carrrots
  6. 1 or 2 sticks celery
  7. 1 tsp cumin
  8. ½ tsp garam masala
  9. ½ tsp paprika
  10. 2-4 Tbs cream
  11. 2 Tbs cornflour
  12. 1 cup frozen peas
  13. about 1 cup chopped tomato
  14. 1 Tbs sugar
  15. 1-1½ tsp salt
  16. about ¼ cup chopped fresh herbs
  17. Parmesan cheese
Instructions
  1. Can use curry powder instead of spices. Put lentils in 1 litre hot water to start softening. Melt butter in large pot. Add chopped vegetables, then the spices. Cook over moderate heat for 2-3 more minutes without burning, then add lentils and hot water. Cover; cook for 20 minutes. Puree if desired; add seasoning, fresh herbs & any leftover cooked vegetables. Reheat & serve with parmesan.
Yet another Murray Family website https://openi.biz/

Cheddar Cheese Soup

From Raewyn’s recipes

Cheddar Cheese Soup
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 40 grams (1½ oz) butter/margarine
  2. 1 large onion
  3. 2 sticks celery
  4. 25 grams (1 oz) flour
  5. ½ litre (1 pint) milk
  6. ¼ litre (½ pint) chicken stock
  7. pinch of nutmeg
  8. 125 grams (5 oz) grated cheese
  9. salt
  10. pepper
Instructions
  1. Gently sauté the onion and celery until softened. Add the flour, cook 2 minutes stirring all the time. Add the milk, stock and nutmeg and simmer gently for 5 minutes. Add cheese and serve hot.
Yet another Murray Family website https://openi.biz/

Pumpkin-based Vege Soup

From Raewyn’s recipes

Pumpkin-based Vege Soup
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 40 grams butter
  2. 1 large onion
  3. 1-2 cloves garlic
  4. 1 large carrot
  5. 1 Kg pumpkin, peeled, seeded
  6. 1-2 stalks celery
  7. 2 large sprigs of parsley
  8. 4 cups of chicken stock
  9. pinch of nutmeg
Instructions
  1. Boil until vegetables are tender.
Yet another Murray Family website https://openi.biz/

Pea & Ham Soup

From Raewyn’s recipes

Pea & Ham Soup
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 250 grams (8 oz) yellow split peas
  2. 1 bacon hock
  3. 2½ litres (4 pints) water
  4. 25 grams (1 oz) butter
  5. 1 onion sliced
  6. 1 clove crushed garlic
  7. 2 sliced carrots
  8. 1 tsp mixed herbs
  9. 1 tsp mint
  10. Ground pepper
Instructions
  1. Soaked split peas overnight. Simmer bacon hock in water for two hours. Cool & skim off fat, save hock. Saute vegies for 5 minutes, add drained peas, cook 5 minutes, add stock, mixed herbs, mint & ground pepper and simmer for 2 hours. Put soup through blender. Add pieces of ham and milk as desired.
Yet another Murray Family website https://openi.biz/