Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
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soup Recipes
(Chronologically Listed)
Stuffed Chicken Soup
Wash chicken.
Make a stuffing by: sauteing onion with celery in butter.
Set aside to cool.
Place bread cubes in bowl, add beaten eggs, parsley, salt and pepper and sauteed mixture.
Mix well.
Put stuffing inside of cavity and close the opening by sewing or with poultry pins.
For soup: bring water to a boil and slowly lower chicken into it.
Add the giblets.
Let water come to a slow boil and then lower heat and simmer about an hour and a half skimming off the foam as it forms.
Add salt and pepper, and all of the prepared vegetables except potatoes, cook about another hour.
, add potatoes and continue simmering until potatoes are done.
Carefully remove chicken, place in a roaster with a small amount of broth and roast about 30 minutes in a 375 oven, or til browned.
Baste occasionally, while chicken is browning, strain the soup into a bowl and serve with cooked fine noodles as the first coarse.
Carve the chicken, and serve with dressing and the vegetables as the second course.
Stuffed Chicken Breasts W Garlic - Mushroom Soup
Pre-heat oven to 350 degrees.
Flatten chicken breasts.
Mix dry stuffing with chicken broth, let it soak about 5 minutes.
Mix soup and water, whisk till smooth.
Put 1/4 cup dressing on each chicken breast and roll up.
Place in baking dish, pour soup over the the chicken and bake about 40 minutes.
Streamlined French Onion Soup
Combine first 3 ingredients in large nonstick saucepan.
Cover and cook over medium-low heat until vegetables are tender and pale golden, stirring frequently, about 25 minutes.
Add wine, increase heat to high and boil uncovered until liquid is reduced by half, about 5 minutes.
Add beef stock and reduce heat to medium and simmer until vegetables are very tender and liquid is slightly reduced, about 35 minutes.
Preheat oven to 350 degrees.
Arrange bread slices on cookie sheet.
Rub each slice with cut side of garlic clove.
Bake bread until lighly toasted, about 10 minutes.
Sprinkle each slice with 1/2 tablespoon cheese; return to oven and bake until cheese melts, about 3 minutes.
Place bread slices in 4 bowls.
Ladle soup over.
Sprinkle with parsley.
Strawberry-Melon Soup With Ginger Melon Balls
Scoop the cantaloupe and the honeydew into balls, or use a knife to cut melon into cubes.
You should have about 4 cups cantaloupe and 2 cups honeydew.
Set aside 2 cups of the cantaloupe.
In a small saucepan, combine pineapple juice, sugar and ginger root.
Bring to boiling, stirring until sugar is dissolved.
Reduce heat; simmer, uncovered, over medium heat for 5 to 7 minutes, or until the mixture is the consistency of a thin syrup.
Remove from heat; cool.
Transfer syrup to a storage container; add 2 cups cantaloupe pieces and 2 cups honeydew pieces.
Cover and chill overnight.
Meanwhile, place strawberries in a blender container or a food processor bowl; cover and process until smooth.
Remove and set aside.
Repeat with the reserved 2 cups cantaloupe pieces.
In a large bowl, stir together the yogurt and sour cream.
Add strawberries, blended melon and milk; stir until combined.
Cover and chill overnight.
To serve, drain melon balls, reserving syrup.
Stir reserved syrup into chilled soup.
Ladle soup into bowls; top with melon balls.
If desired, garnish with carnation petals.
Nutrition analysis using nonfat yogurt, light sour cream and skim milk: 197 calories, 6g protein, 41g carbohydrate, 2.7g fat, 11g cholesterol, 96mg sodium.
Strawberry-Cantaloupe Soup
Place all ingredients except yogurt in a blender or the work bowl of a food processor fitted with a metal blade.
Cover and process until smooth.
Add yogurt.
Cover and process until well combined.
Serve immediately or cover and chill until serving time.
Notes: raspberries can be used in place of strawberries.
Also consider whipping up this sweet treat any time you want to relax and.
String Bean Soup (Potage Aux Haricots Verts)
Add salt to water; bring to boil.
Cook beans in boiling salted water for 40 minutes.
Add potatoes.
Cook for 15 minutes.
Fry bacon until crisp.
Remove bacon, drain on absorbent paper.
Reserve.
Brown flour in bacon fat.
Add flour-fat mixture to soup.
Cook and stir for 5 minutes.
Add pepper and bacon bits.
Garnish with sour cream.
Strawberry Tropical Soup
Mix cornstarch in 2 tablespoons cold water.
Simmer strawberry juice, honey, lime juice and white wine until mixture thickens.
Stir occasionally as it is cooling.
Put strawberries and cream with chilled mixture and blend until smooth.
Strain through a strainer.
Mix in thawed cherries.
Add a dollop of sour cream to each serving.
Strawberry Soup (Mf)
Reserve 4 of the best strawberries for garnish and roughly chop remaining berries.
Set them in a.
Nonreactive saucepan, and add sugar and water.
Cover and bring to a simmer.
When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all.
Puree the berries through a food mill or processor and chill for dessert.
Before serving, taste; add more wine and sugar if necessary.
Slice the reserved berries into fan like shapes.
Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy.
Strawberry Soup
Garnish: fresh strawberry slices, mint sprigs, or kiwi slices in food processor fitted with steel blade, blend ingredients.
Serve chilled.
Add garnish to each serving.
Variations: - substitute white or red grape juice for orange juice - substitute apple juice for orange juice - serve in hollowed-out cantaloupe shells.
Strawberry Cream Soup
Slice strawberries and mix with sour cream.
Process briefly with food processor or blender.
Add vanilla and powdered sugar; process until smooth.
Pour into bowl and add half and half stirring until well blended.
Chill.
To make croutons: cut pound cake into cubes.
Toast in the oven under the broiler until lightly brown.
Notes: grenadine syrup should be added in the food processing stage.
Strawberry Ginger Soup
Combine juices and banana in a blender or use an immersion blender and blend until smooth.
Add sparkling cider and ladle into chilled soup bowls.
Serve with a dollop of yogurt, a scattering of fresh berries and a mint sprig or two.
Notes: * 3 pints strawberries.
Strawberry Fruit Soup
It looks like a great hot weather recipe.
* pour into saucepan and add water, tapioca, sugar and salt.
Let stand 5 minutes.
Bring to boil over medium heat, stirring constantly.
Remove from heat and add lemon juice.
* cool, stirring once after 20 minutes.
Chill.
Add orange sections just before serving.
Serve with dollop of sour cream if desired.
Straw And Hay Soup
Bring stock to a simmer in a large pot over medium-low heat.
In a separate pot, bring a large amount of salted water to a boil over medium-high heat.
Add both spinach and egg fettuccine to water and cook until just wilted 20 to 25 seconds.
Drain and run under cold water to remove any starch.
Transfer pasta to the simmering stock and simmer until pasta is just tender.
Season broth with salt.
Ladle soup into warm serving bowls and top each serving with grated parmesan.
Store Cupboard Vegetable Soup
Heat the oil in a large saucepan and cook the onion until transparent.
Add the garlic and cook for a further minute.
Tip in the tinned beans and vegetables, add the herbs, stock and a little seasoning and simmer for 10 minutes.
Serve in heated soup bowls topped with a spoonful of pesto or scattered with parmesan cheese.
Stilton And Leek Soup With Port
In a large saucepan cook the leek, the garlic, the celery and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender.
Discard the bay leaf and in a blender, puree the soup in batches.
Transfer the puree to the cleaned pan and stir in the half and half.
Heat the soup over low heat, whisk in the stilton, whisking until the cheese is melted and the soup is smooth and whisk in the port and salt and pepper to taste.
Do not let the soup boil gourmet magazine.
Stilton And Leek Soup
In a large saucepan cook the leek, the garlic, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender.
Discard the bay leaf and in a blender puree the soup in batches.
Transfer the puree to the cleaned pan and stir in the half-and-half.
Heat the soup over low heat, whisk in the stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the port and salt and pepper to taste.
Do not let the soup boil.
Serve the soup garnished with the chives.
Stilton And Cabbage Soup
Combine cream and stock in a saucepan and bring to the boil.
Add butter/flour mixture and whisk until smooth and thick.
Simmer for about 10 minutes, stirring constantly.
In a separate saucepan, melt extra butter and sweat the cabbage and onion over low to medium heat for 3-4 minutes, or until soft but not coloured.
Strain thickened cream mixture over cabbage mixture.
Break up cheese into small pieces with a fork and add to pan.
Bring to the boil and simmer for 5 minutes, adding more stock or water, if desired.
Season to taste with freshly ground black pepper.
Bon appetit - exec.
Chef magnus johansson.
Steak Soup
Place the butter in a soup pot and allow to melt without browning.
Add flour and stir to form a smooth paste.
Cook the mixture roux over medium heat, without browning, for 3 minutes, stirring constantly.
Add the consomme to the roux and stir until smooth and lightly thickened.
Bring to a full boil.
Add the fresh vegetables, tomatoes and seasonings and allow to regain a boil.
Reduce the heat and simmer until the vegetables are just barely tender.
This should take about 20 to 30 minutes.
Add the frozen vegetables and browned ground steak.
Simmer an additional 15 minutes.
Notes: “be sure to simmer long enough that the flavors become well blended.
Deb * “the kitchen is a country in which.
Star Anise-Leek Noodle Soup With Beef Carpaccio
In a 2-quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes.
Add leeks and carrots and season with salt and pepper.
Add soy, chicken stock and star anise.
Bring s.
When ready, pull out star anise.
Heat the noodles in the broth and ladle into 4 bowls.
On a slicer or using a very sharp knife, slice thin pieces of frozen beef.
The thinner the better.
Lay the beef on top of the soup.
Drizzle with hoisin lime oil and garnish with bean sprout salad.
For the bean sprout salad: mix all together and check for seasoning.
For the hoisin lime oil: in a small pan coated with canola oil saute the hoisin sauce.
Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.
Star Anise Beef-Rice Noodle Soup
Put ginger, shallots and onion on a baking sheet; place under a hot broiler until charred.
In a stock pot, bring the water, oxtails and beef shank to a boil.
Thoroughly skim and discard the scum from the surface of the stock.
Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours.
Remove the meat.
Remove and shred the meat from the shank and reserve.
Return the bone to the simmering stock.
Simmer 1 hour longer.
When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt.
Keep warm.
In a separate pot, bring 3 quarts water to a boil.
Drain noodles and add to boiling water; cook for 1 minute.
Drain in a colander.
Divide noodles among 8 soup bowls about 1-to-2-cup-size bowls.
Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts.
Ladle about 1 1/4 cups hot soup stock this will cook the beef to cover the noodles and beef, top with fresh coriander and green onions.
Serve with squeeze of lime and chiles.