pea soup recipe

Pea soup with garlic recipe 

If you keep peas in the freezer, you can
rustle up this delicious soup in minutes.
If has a wonderfully sweet taste and smooth
texture and is great served with crusty bread
and garnished with mint.

Ingredients :

1 garlic glove,crushed
900 g/2 lb/8 cups frozen peas
1.2 litres/2 pints/5 cups chicken  stock

FROM THE STORE-CUPBOARD

25 g/1 oz/2 tbsp butter
salt and ground black pepper

Preparation :

1- Heat the butter in a large pan and add
the garlic. fry gently for 2-3 minutes, until
softened , then add the peas. Cook for 1-2
minutes more, then pour in the stock.

2- Bring the soup to the boil, then reduce
the heat to a simmer. Cover the pan and cook
for 5-6 minutes, until the peas are tender.
Leave to cool slightly, then transfer the mixture
to a food processor and process until smooth
(you may have to do this in two batches).

3- Return the soup to the rinsed pan and heat
though gently. Season with salt and pepper.

potato soup recipe

Potato broccoli and coriander soup recipe :

Preparation : 15 minutes 
Total cooking time : 30 minutes
Serves : 6

To prepare a perfect potato soup we need :
Ingredients :

500 g (1 lb) broccoli
cooking oil spray
2 onions, finely chopped
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
750 g(1½ lb) potatoes, cubed
2 small chicken stock cubes
1½ cups (375 ml/12 fl oz) skim milk
3 tablespoons finely chopped fresh
   coriander

Preparation :

1- Cut the broccoli into small pieces.
lightly spray the base of a large saucepan
with cooking oil, then place over medium
heat and add the onion and garlic. Add 1
tablespoon water to prevent sticking. cover
and cook, stirring occasionally, over low heat
for 5 minutes, or until the onion has softened
and is lightly golden. Add the ground cumin
and coriander and cook for 2 minutes.

2- Add the potato and broccoli to the pan,
stir well and add the stock cubes and 1 litre
of water. Slowly bring to the boil, reduce the
heat for 20 minutes, or until the vegetables are
tender. Allow to cool slightly.

3- Blend the soup in batches in a food
Processor or blender until smooth. Return
to the pan and`stir in the milk. Slowly reheat,
without boiling. Stir the chopped coriander
through and season well before serving.

beef tomato soup recipe

homemade tomato and beef soup recipe 

Preparation time    : 15 minutes 
Total cooking time : 30 minutes
Serves : 6

Ingredients :

for this recipe we need :
3 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 fresh red chilies, seeded
   and finely chopped
4 large tomatoes, peeled and
  chopped
1 lb 2 oz/500 g ground beef
2 carrots, diced
2 potatoes, diced
1-2 tbsp chopped fresh
    flat-leaf parsley, plus extra
    to garnish
5 cups beef stock
salt and pepper
crusty rolls, to serve

Preparation :

1- Heat the oil in a large pan. Add the onion
and garlic and cook over low heat, stirring
occasionally, for 5 minutes, until softened.
Stir in the chilies and tomatoes and cook
for an additional 5 minutes. Add the ground beef,
increase the heat to medium, and cook, breaking
it up with a wooden spoon, for 6-8 minutes, until
lightly browned.

2- Stir in the carrots, potatoes, and parsley, pour in
the stock, and season to taste with salt and pepper.
Bring to a boil, then reduce the heat, cover,
and simmer for 30 minutes, until the meat
and vegetables are tender.

3- Taste and adjust the seasoning, adding salt
and pepper if needed. ladle the soup into warmed
bowls, garnish with parsley, and serve immediately
with crusty rolls.

vegetable soup with basil sauce recipe

Soup Au Pisto 

Preparation time    : 45 minutes 
Total cooking time : 35 minutes 
Serves : 8

Ingredients : 

For the vegetable soup we need :

3 stalks fresh flat-leaf parsley 

1 large spring of fresh rosemary

1 large spring of fresh thyme 

1 large spring of fresh marjoram

2 onions,thinly sliced 

1 leek leaf

375 g (12 oz) pumpkin,cut¨into small

  pieces 

250 g (8 oz) potato,cut into small pieces 

1 carrot,cut in half length-ways and thinly

  sliced

2 litres vegetable stock or water 

½ cup (90 g/3 oz) fresh or frozen broad

beans

½  cup (80 g/2 ¾ oz) fresh or frozen peas

2 small zucchinis (courgettes),finely

  chopped

2 ripe tomatoes,peeled and roughly 

  chopped 

½ cup (60 g/2 oz) short macaroni or shell

   pasta

Pistou :

½ cup (25 g/¾ oz) fresh basil leaves

2 large cloves garlic,crushed

⅓ cup (35 g/1 ¼ oz) grated Parmesan

⅓ cup (80 ml/2 ¾ fl oz) olive oil

Preparation :

1- Tie the parsley, rosemary, thyme and 

marjoram together with string.Heat the 

oil in a heavy-based saucepan and add

onion and leek.Cook over low heat for 

10 minutes,or until soft.

2- Add the herb bunch , bay leaf, pumpkin,

potato, carrot, 1 teaspoon salt and the 

stock.Cover and simmer 10 minutes, or

until vegetables are almost tender.

3- Add the board beans, peas, zucchini,

tomato and pasta.Cover and cook for

15 minutes,or until the vegetables are

very tender and the pasta is cooked.Add

more water if necessary. Remove the

herbs, including the bay leaf .

4- For the pistou, finely chop the basil and 

garlic in a food processor. Pour in the oil

gradually, processing until smooth. Stir in 

the Parmesan and  ½ teaspoon freshly 

ground black pepper and serve spooned 

over the soup.

Note :  The flavour of this soup improves if 

refrigerated overnight, then gently reheated.

plain congee soup with accompaniments recipe

Plain Congee  soup With Accompaniments  

Preparation time   : 15 minutes

Total cooking time: 2 hours

Serves : 4

Ingredients :

For the plain congee recipe soup we need :

1 CUP [220 g/7 oz] short-grain rice, rinsed

   and drained

2.5 litres [80 fl oz] chicken stock or water

light soy sauce, to taste

roasted sesame oil, to taste

Toppings :

3 spring onions (scallions). chopped

4 tablespoons chopped coriander

[cilantro]

30 g [1 oz] sliced pickled ginger

4 tablespoons finely chopped preserved

turnip

4 tablespoons roasted peanuts

2 one-thousand-year-old eggs, cut into

slivers

2 tablespoons sesame seeds, toasted

2 fried dough sticks, diagonally sliced

1- Put the rice in a clay pot, casserole dish

or saucepan and stir in the stock or

water. Bring to the boil, then reduce the

heat and simmer very gently, stirring

occasionally, for 1 ¾ 2 hours, or until it

has a porridge-like texture and the rice is

breaking up.

2- Add a sprinkling of soy sauce, sesame

oil and white pepper to season the

congee. The congee can be served plain,

 or choose a selection from the toppings

listed and serve in bowls alongside the

congee for guests to help themselves.

NOTE: You'll need access to an Asian or

Chinese grocery store to acquire

preserved turnip, one-thousand-year-old

eggs and fried dough sticks; if you don't

have one nearby, choose some of the

more easily available toppings instead.

bean soup with sausage recipe

Bean Soup With Sausage

Preparation time    : 25 minutes 
Total Cooking time: 40 minutes 
Serves 4-6

Ingredients :

To prepare a perfect bean soup with we need :

4 Italian sausages
2 teaspoons olive oil
2 leeks, sliced
1 clove garlic, crushed
1 large carrot, chopped into small cubes
2 celery sticks, sliced
2 tablespoons plain flour
2 beef stock cubes, crumbled
8 cups (2 litres] hot water
½ cup [125 ml/4 fl oz] white wine
125 g [4 oz] conchiglie [shell pasta)
440 g [14 oz] can three-bean mix, drained

Preparation :

1- Cut the sausages into small pieces.
Heat the oil in a large heavy-based pan
and add the sausage pieces. Cook over
medium heat for 5 minutes or until
golden, stirring regularly. Remove from
the pan and drain on paper towels.
2- Add the leek, garlic, carrot and celery
to the pan and cook for 2-3 minutes or
until soft, stirring occasionally.

3-Add the flour and stir for 1 minute.
Gradually stir in the combined stock
cubes and water and the wine. Bring to
the boil, reduce the heat and simmer for .
10 minutes.
4- Add the pasta and beans to the pan.
Increase the heat and cook for 8-10 
minutes, or until the pasta is tender.
Return the sausage to the pan and season 
with salt and pepper, to taste. Serve with it, 
chopped fresh parsley, if desired.

 NOTE: Use dried beans, if preferred. Put
them in a bowl, cover with water and soak
overnight. Drain and add to a large pan
i with enough water to cover the beans
well. Bring to the boil, reduce the heat
g and simmer for 1 hour. Drain well before
adding to the soup.

chicken and sweet corn soup recipe

Chicken And Sweet Corn Soup

Preparation time   : 15 minutes
Total cooking time: 10 minutes
Serves : 4

Ingredients :

For the chicken and sweet corn soup we need :

200 g (6½ oz) chicken breast fillets
1 teaspoon salt
2 egg whites
3 cups(750 ml/24 fl oz) chicken Stock
1 cup (250 g/8 oz) creamed corn
1 tablespoon cornflour
2 teaspoons soy sauce
2 spring onions, diagonally sliced

Preparation :

1-  Wash the chicken under cold water and
pat dry with paper towels. Place the
chicken in a food processor and process
until finely  chopped. Add the salt.

2- Lightly beat the egg whites in a small
bowl until foamy. Fold the egg whites into
the chicken mince.

3- Bring the chicken stock to the boil and
add the creamed corn. Dissolve the
cornflour in a little water and add to the
soup, stirring until the mixture thickens.

4 -Reduce the heat and add the chicken
mixture, breaking it up with a whisk.
Allow to heat through, without boiling, for
about 3 minutes. Season to taste with soy
sauce. Serve immediately, sprinkled With
the spring onion.

lobster bisque recipe

Lobster Bisque 

Preparation time   : 20 minutes

Total cooking time: 1 hour

Serves : 4-6

Ingredients : 

To prepare a perfect lobster bisque 

 we need :

1 raw lobster tail, about 400 g (13 oz)90 g [3 oz] butter1 large onion, chopped1 large carrot, chopped1 stick celery, chopped¼ cup (60 ml/2 fl oz) brandy1 cup [250 ml/8 fl oz) white wine6 sprigs fresh parsley1 sprig fresh thyme2 bay leaves1 tablespoon tomato paste (tomato purée]1 litre [32 fl oz] fish stock2 ripe tomatoes, chopped2 tablespoons rice flour or cornflour½ cup [125 ml/4 fl oz) cream

Preparation :

1 -Remove the meat from the lobster tail.

Wash the shell and crush into large

pieces with a mallet or rolling pin, then

set aside. Chop the meat into small

pieces, cover and chill.

2- Melt the butter in a large pan, add the

onion, carrot and celery and cook over

low heat for 20 minutes, stirring

occasionally, until the vegetables are

softened but not brown.

3- In a small pan, heat the brandy, Set

alight with a long match and carefully

pour over the vegetables. Shake the pan

until the flame dies down. Add the white

wine and the lightly crushed lobster shell.

Increase the heat and boil until the liquid

is reduced by half. Add the parsley, thyme,

bay leaves, tomato paste, fish stock and

chopped tomato. Simmer, uncovered, for

25 minutes, stirring occasionally.

4 - Strain the mixture through a fine sieve

or dampened muslin, pressing gently to

extract all the liquid. Discard the

vegetables and shell.

5- Return the liquid to the cleaned pan.

Blend the rice flour or cornflour with the

cream in a small bowl. Add to the liquid

and stir over medium heat until the

mixture boils and thickens. Add the

lobster meat and season, to taste. 

Cook,without boiling, for 10 minutes, or until

the lobster is just cooked. Serve hot. 

NOTE: If you don't dampen the muslin

when straining the mixture, it will soak up 

too much of the liquid.

vietnamese combination (seafood soup) canh chua recipe

Vietnamese Combination ,Seafood Soup

preparation time    : 30 minutes
Total cooking time : 30 minutes
Serves :  4

Ingredients :

To prepare a perfect Vietnamese
combination seafood soup we need:

1 tablespoon vegetable oil
15 mm lemon grass, white part only,
finely chopped
1 fresh red chilli, finely chopped
2 cloves garlic, finely chopped
2 litres (64 fl oz] home-made fish or
chicken stock or 1.5 litres
[48 fl oz) purchased stock diluted with
2 cups (500 ml/16 fl oz) water
1 tablespoon tamarind purée
1 tablespoon fish sauce
400 g (13 oz) black mussels, scrubbed
and debearded
500 g (1 lb] raw medium prawns, peeled
and deveined, with tails intact
500 g (1 lb) firm white fish fillets (e.g.
ling, blue eye or snapper), cut into
2.5 cm (1 inch] pieces
1 ripe tomato cut into thin wedges
3 tablespoons fresh coriander leaves
1 tablespoon fresh Vietnamese mint
1 cup (90 g/3 oz) bean sprouts, tailed

Preparation :

1 - Heat a non-stick wok over high heat, add
the oil and swirl to coat the side of the
wok. Add the lemon grass, chilli and
garlic, then cook for 2 minutes, or until
softened and fragrant. Add the stock,
tamarind and fish sauce, bring to the boil,
then reduce the heat to low and simmer
for 15 minutes.

2- Discard any broken mussels. Increase
the heat to medium-high, add the
mussels, cover with a lid and cook for 2-3
minutes , tossing occasionally. Remove the
lid and add the prawns, fish pieces and
tomato wedges. Cook for a further 3
minutes, or until the seafood is completely
Cooked. Discard any unopened mussels.
Stir In the coriander leaves and mint.

3- Divide the bean sprouts among four
SOUP bowls. ladle in the soup and serve.

corn chowder recipe

Corn Chowder

Preparation time    :15 minutes
Total cooking time : 30 minutes
Serves : 8
Ingredients :

For the corn chowder soup we need:

90 g(3 oz])butter
2 large onions, finely chopped
1 clove garlic, crushed
2 teaspoons cumin seeds
4 cups [1 litre) vegetable stock
2 medium potatoes, peeled and chopped
1 cup [250 g/8 oz] canned creamed-style
corn
2 cups [400 g/12 ⅔ oz] fresh corn kernels
3 tablespoons chopped fresh parsley
1 cup [125 g/4 oz] grated Cheddar cheese
salt and freshly ground black pepper
5 3 tablespoons cream [optional]
2 tablespoons chopped fresh chives, to
garnish.

Preparation :

1 -Heat the butter in large heavy-based
pan. Add the onions and cook over
medium-high heat for 5 minutes or until
golden. Add garlic and cumin seeds, cook
1 minute, stirring constantly. Add
vegetable stock, bring to boil. Add
potatoes and reduce heat. Simmer,
uncovered, 10 minutes.

2 -Add the creamed corn, corn kernels and
parsley. Bring to the boil, reduce heat,
simmer for 10 minutes. Stir through the
cheese, salt and pepper, to taste, and
cream. Heat gently until the cheese
melts. Serve immediately, sprinkled with
chopped chives.

mongolian hot pot recipe

Mongolian Hotpot 

Preparation time: 15 minutes +

10 minutes soaking

Total cooking time: 5 minutes

Serves : 

Ingredients :

To prepare a perfect mongolian
hot pot we need :

1/3 CUP (80 ml/2 ¾fl OZ] light soy sauce 

2 tablespoons Chinese sesame paste

3 tablespoons Chinese rice wine 

1 teaspoon chilli and garlic paste 

250 g [8 oz] dried rice vermicelli 

600 g [1¼ lb] lamb backstraps or loin

fillet, thinly sliced across the grain

4 Spring onions [scallions], sliced 

1.5 litres (48 fl oz] chicken Stock

6 thin slices of ginger

300 g [10 oz] silken firm tofu, cut into 1.5

cm [⅝ inch) cubes

300 g [10 oz] Chinese broccoli (gai lan),

cut into 4 cm (1½ inch] lengths

2 cups [75 g /2½ oz] shredded Chinese

cabbage [wom bok]

• Preparation :

1 -To make the sauce, combine the soy

sauce, sesame paste, 1 tablespoon of the

rice wine and the chilli and garlic paste in

a small bowl.

2 -Put the vermicelli in a large heatproof

bowl, cover with boiling water and soak

for 6-7 minutes. Drain well and divide

among six serving bowls. Top with the

lamb slices and spring onion.

3- Put the stock, ginger and remaining rice

wine in a 2.5 litre [80 fl oz] flameproof

hotpot or large saucepan. Cover and bring

to the boil over high heat. Add the tofu,

Chinese broccoli and Chinese cabbage

and simmer, uncovered, for1 minute, or

until the broccoli has wilted. Divide the

tofu, broccoli and cabbage among the

serving bowls, then ladle on the hot

stock-it should be hot enough to cook

the lamb. Drizzle a little .of the Sauce

 top and serve therest #on the side. 

seafood soup

Seafood soup
preparation time  : 30 minutes
Total cooking time: 40 minutes
Serves : 4

Ingredients :

For the seafood soup we need :

500 g [1 lb) firm white fish fillets
500 g [1 lb] raw prawns
1 tablespoon oil
5 cm [2 inch] piece fresh ginger, grated
3 tablespoons finely chopped lemon
grass (white part only)
3 small red chillies, finely chopped
2 medium onions, chopped
4 medium tomatoes, peeled, seeded and
chopped
3 cups [750 ml/24 fl oz) fish stock
3 cups [750 ml/24 fl oz] water
4 kaffir lime leaves, finely shredded
1 cup (160 g/51¼ oz] chopped fresh
pineapple
1 tablespoon tamarind concentrate
tablespoon grated palm sugar or soft
brown sugar
tablespoons lime juice
tablespoon fish sauce
2 tablespoons chopped fresh coriander
leaves.

Preparation :

1- Cut the fish fillets into 2 cm [3/4 inch]
cubes. Peel and devein the prawns.

2- Heat the oil in a large pan; add the
ginger, lemon grass, chilli and onion and
stir over medium heat for 5 minutes or
until the onion is golden.

3- Add the tomatoes to the pan and cook
for 3 minutes. Stir in the fish stock, water,
lime leaves, pineapple, tamarind, palm
sugar, lime juice and fish sauce; cover,
bring to the boil, reduce heat and simmer
for 15 minutes.

4- Add the fish fillets, prawns and
coriander to the pan, and simmer for
10 minutes or until the seafood is tender.
Serve immediately.

snow pea (mangetout) prawn and pasta soup

Snow Pea ,Prawn and Pasta Soup 

preparation time    : 30 minutes
Total cooking time : 15 minutes
Serves : 4 

Ingredients :

To prepare a perfect snow pea
prawn and pasta soup we need :

12 raw king prawns
100 g [3½ oz] snow peas (mangetout)
1 tablespoon oil
2 onions, chopped
6 CUPS [1.5 litres] chicken stock
½ teaspoon grated fresh ginger
200 g [6% oz] angel hair pasta or
spaghettini.
fresh basil leaves, to garnish .

Preparation:

1- Peel and devein the prawns, leaving the
tails intact. Trim the snow peas and if
they are big ones, slice them into
smaller pieces.

2- Heat the oil in a pan, add the onion and
cook over low heat until soft. Add the
chicken stock to the pan and bring to
the boil.

3- Add the fresh ginger,snow peas,
prawns and pasta. Cook over medium
heat for 4 minutes. Season with salt and
pepper and serve immediately, garnished
with fresh basil leaves.