Soup Recipes

Ingredients:-

• 1 tbsp —— Corn Starch
• 1 cup —— Chicken, skinned, cooked and diced
• 250 gms —— Creamed Corn
• Egg Whites from 2 eggs
• 2 tbsp —— Fresh Parsley, finely minced
• 2 tbsp —— Cold Water
• 3 cups —— Chicken Broth

Method:

1. In a large saucepan, mix corn, chicken and chicken broth.
2. Boil it over medium heat and stir occasionally.
3. Mix cornstarch well with cold water and add to soup. uncover the saucepan and continue cook for 3 minutes.
4. Beat Well egg white till it becomes foamy than stir it into soup. cook until foamy on low heat.
5. Pour soup in to a bowls and garnish with parsley.

Ingredients:-

• 1 ½ kg —— chicken pieces
• 4 cups —— chicken stock
• 1 —— bay leaf
• 1 —— onion, quartered
• 1 —— stalk celery
• 1 —— carrot
• 125 gm —— butter
• 1/2 cup —— plain flour
• 500 ml —— milk
• 500 ml —— cream
• 4 tsp —— chives, chopped
• 4 tsp —— Marjoram, chopped
• 2 tsp —— Dill, chopped
• 1/4 tsp —— Nutmeg
• 1/2 tsp —— Turmeric
• 1 cup —— rice ,cooked
• Salt and pepper to taste

Method:

1. Boil chicken pieces in a large saucepan with chicken stock, bay leaf, onion, celery and carrot.
2. Reduce heat and cover. Cook continue until chicken is tender.
3. Remove bones from chicken and cut the meat into small pieces. Strain stock and set aside.
4. Melt butter in a large saucepan, mix toghether flour with it. Add milk and cream, cook and stir continuesly until mixture becomes thick.
5. Add remaining ingredients chive, marjram, dill, nutmeg, turmeric, rice, stock and chicken.
6. Garnish with parsley and sesame seeds.
7. Serve hot

Ingredients:-

• 1 —– Small Onion, peeled and chopped
• 1/2 —– leek, chopped
• 1 tbsp —– olive oil
• 2 —– Garlic cloves, peeled and chopped
• 1 —– carrot, peeled and chopped
• 200 gms —– Broccoli, cut into florets
• 400 ml —– vegetable stock
• Salt and freshly ground black pepper

Method:

1. Heat the olive oil in a large saucepan.
2. Stir fry the onion and leek for 2-4 minutes.
3. Cook in the garlic, broccoli and carrots.
4. Pour vegetable stock and boil it until the vegetable are soft.
5. Transfer the soup to a food processor and blend.

Ingredients:-

• 5 glass —— Meat broth
• 1 glass —— Tarhana
• 100 gms —— Ground meat
• 2 tbsp —— Margarine
• 1 tbsp —— Unsalted tomato paste
• Salt —— to taste
• Red pepper

Method:

1. Fry the ground meat with margarine well in a saucepan.
2. Add salt and tomato pate and mix well. Now boil 4 glass of meat broth.
3. Meantime, put remaining meat broth into a bowl with Tarhana and mix it till melt.
4. Transfer this mixture slowly in the saucepan and stir constantly till the soup will get thicker.
5. Fry small bread cubes in a butter, sprinkle with red pepper, and serve with the soup.

• 3 tbsp ——– oil
• 2 tbsp ——– Thai red curry paste
• Half ——– Large onion, thinly sliced
• 2 ——– Clove garlic, crushed
• 1 tsp ——– Chopped fresh ginger
• Half tsp ——– Freshly ground black pepper
• 40 gms ——– Fresh mushroom, sliced
• 15 gms ——– Lime leaves
• 15 gms ——– lemon grass
• 175 gms ——– diced chicken
• 1 litre ——– Chicken stock
• 75 gms ——– Bean sprouts
• Half cup ——– Lemon juice
• 10 gms ——– Chopped coriander
• Salt to taste