SUMPTUOUS SOUPS

my kids are fond of soups....i welcome yummy , novel soup recipes..... :)

chicken and coriander soup

boneless chicken - 1/2 cup, chopped into tiny pieces
white pepper, salt, a dash of lemon juice
oil - 1 tsp
chicken stock - 2 cups
coriander leaves - 1 tbsp, finely chopped
plain flour/ corn flour - 2 tbsp with 4 tbsp water.

1. marinate chicken in salt, pepper and lemon juice for 1/2 an hour.
2. heat oil, add chicken and saute. Do not let it brown.
3. Add the rest of the ingredients and simmer till chicken is done.
4. serve hot.

HARIRA
lamb and lentil soup

red lentils(masoor) - 1 cup
boneless meat, cubed into small pieces - 1 cup
chopped onion - 1 cup
chopped tomato - 1 cup
green chilli, chopped - 2 nos
mixed arabic spices - 1 tsp
coriander leaves - 1 tbsp, finely chopped
salt
saffron - a pinch
water/ stock - 1 litre

1. mix all and cook together till meat is done.
2. serve hot.

SPINACH AND YOGURT SOUP


spinach, shredded - 1 cup
leeks, chopped - 1/4 cup
olive oil - 2 tsp
onion, chopped - 1
cooked rice - 1/4 cup
vegetable stock - 2 cups
salt, pepper
yogurt - 1 cup
turmeric - a pinch
garlic - 1 clove , minced fine

1. in a bowl, mix yogurt with turmeric, garlic and salt.
2. heat oil and fry onion; add spinach, leeks, rice and fry till wilted.
3. add stock and seasoning ;cook till done.
4. when cool , add with the yogurt mixture.
5. serve chilled.

BARLEY AND LAMB BROTH


lamb - 500 gms
olive oil - 1 tbsp
garlic paste - 1 tbsp
chilli powder - 1 tsp
pearl barley - 1/2 cup
water/stock - 2 ltres
leeks - 3, chopped
carrots - 1 , chopped
turnip - 1, chopped
celery - 2 tbsp, chopped
parsley - 1 tbsp, chopped
salt

1. heat oil and fry lamb till brown along with garlic and chilli.
2. add water/stock and barley. simmer till barley and meat is done.
3. add all the other items except parsley and cook till done.
4. serve hot garnished with parsley.

BORSCHT
(a clear version of classic russian soup)


beetroot, peeled, grated - 1 cup
onion - 1, chopped
lamb/beef stock - 3 cups
bay leaf - 1
tomato puree - 1 tbsp
lemon juice - 1 tsp
salt, pepper
sour cream - 2 tbsp


1. boil stock , beet and onion with bay leaf for 20 to 30 minutes.
2. add salt and pepper, tomato puree and lemon juice. simmer for a few minutes more.
3. strain the soup.
4. chill in individual bowls.
5. spoon in sour cream before serving.

I love cauliflower , .......not just soup , i try to make different recipes using cauliflower.....this is one of my favourite soups...


creamed cauliflower soup


butter/oil - 2 tsp
onion - 1, chopped
garlic - 1 clove , chopped
celery - 1 tbsp, chopped
small cauliflower - 1, cut into florets
potato - 1 ,chopped
chicken/vegetable stock - 4 cups
salt, pepper
boiled milk - 1/4 cup


1. heat fat and fry onion , garlic and celery.
2. add cauliflower, potato, seasoning and stock. simmer till done.
3. puree the soup and adjust consistency and seosoning.
4. add milk and serve hot.

note: garnish with parsley/ spring onion/ coriander leaves.

i have posted this one under the arabic dishes topic also...... :)


LOUZ SHORBA
almond soup


2 tsp butter
1 large chopped onion
2 Tbsp plain flour
4 cups chicken stock
1/2 cup ground blanched almonds
2 tbsp cream
Salt and freshly ground white pepper


1. Melt the butter in a saucepan, add the onions, and cook until soft but not browned. Stir in the flour.
2. When blended add the stock, stirring briskly. Allow to simmer a few minutes. Stir in the ground almonds. simmer. Remove from heat.
3. Stir in the cream . Season with salt and pepper to taste. Serve hot.

Chinese Egg Soup

butter - 1 tsp
garlic-ginger paste - 1/2 tsp
cooked green peas - 1 tbsp
julienned carrot - 1 tbsp
julienned mushroom - 1 tbsp
chicken stock - 2 cups
egg - 1, beaten
salt, pepper
spring onions, chopped - garnish


1. saute veggies in butter and add stock.
2. add salt and pepper, reduce heat.
3. add the beaten eggs continuously stirring, taking care not to curdle the egg.
4. remove from heat.
5. serve garnished with spring onions.

note:
using the same base , u can add cooked chicken pieces or shrimps/prawns, etc.

pumpkin soup


butter - 1 tbsp
onion - 1, chopped
pumpkin - 1 cup, peeled, deseeded, chopped
green apple - 1, cubed
turmeric - a pinch
chilli powder - 1/2 tsp
cumin powder - 1/2 tsp
coriander powder - 1/2 tsp
salt, pepper
chicken/ vegetable stock - 3 cups
milk - 1/2 cup (optional)

1. heat butter and fry onion. add pumpkin and apple;fry.
2. add spices and stock. simmer till cooked.
3. puree and strain.
4. add milk and adjust seasoning and consistency.
5. serve garnished with coriander leaves and sprinkle a tsp of toasted white sesame seeds.