Commonly Used Garnishes For Soups – Viji’s Food Recipes

[tweetmeme]

Croutroles    –   Dices or other shapes made from bread, toast, pastry.

Profitroles   –   Prepared from chou paste. They are miniature cream puffs which may be filled or used plain.

Cereals   –   Rice or barley.

Cheese   –  Cheese balls or grated parmesan served with croutons on one side.

Cream  –  Unsweetened whipped cream or sour cream.

Meats   – Usually small dices or juliennes.

Poultry   –  Same as meat.

Seafood  –  Diced or flaked. Large enough pieces distinguishable.

Pastas  –  Noodles, spaghetti other pasta products such as star letters, cornets,  etc.

Vegetables  –  Cut in various sizes, shapes – juliennes, round slices, dices or sprig, printaniere vegetables.

How to Make Tomato Okra Soup? – Viji’s Food Recipes – Popular Soup Recipes

[tweetmeme]

Tomato Okra Soup

Ingredients:

Rice  – 30 gm

Butter  –  15 gms

Ladies fingers  –  55 gm

Celery  –  15 gm

Tomatoes  – 340 gm

Onion  – 55 gm

Capsicum  – 30 gm

Ladies fingers  – 50 gm

Parsley  – 2 sprigs

Pepper  – a pinch

Salt – to taste

Vegetable stock  (or) Meat stock – 720 ml

Method:

Heat half butter. Fry rice to a golden brown. Add stock.

Bring to boil. Chop celery, capsicum ( with seeds removed and washed thoroughly) and onion.

Blanch and mash tomatoes. Slice ladies’ fingers into roundels.

Heat remaining butter. Fry celery, capsicum and onion.

Add tomatoes and bring to a boil.

Pour into rice and salt. Simmer covered, till rice is tender.

Add ladies’ fingers and simmer for 15 minutes more.

Serve hot, sprinkled with parsley.

How to Make Carrot Soup? – Viji’s Food Recipes – Soup Recipes

[tweetmeme]

Carrot Soup

Ingredients:

Carrots  – 455 gm

Celery  – 115 gm

Onions  – 55 gm

Stock  – 885 gm

Butter  – 30 gm

Refined flour  – 15 gm

Salt and Pepper  – to taste

Method:

Wash and scrape and dice the carrots into even-sized pieces.

Peel onions, wash and chop celery. Put the stock in a pan.

Season with salt and pepper, add prepared vegetables and simmer till quite tender.

Mix the flour to a smooth paste with butter. Add to the soup and simmer for 10 minutes longer.

How to Make Sudanese Shorba (Peanut Butter Soup) ? – Viji’s Food Recipes – Popular Soup Recipes

[tweetmeme]

Sudanese Shorba    (Peanut Butter Soup)

Ingredients:

Beef Bones   –   900 gm

Minced meat   –  225 gm

Water    –   1.7 lit

Onion  – 1

Garlic   –   2 cloves

Peppercorns    –   6

Salt –   to taste

Cinnamon  –   1 cm     (stick)

Cardamoms  –   2

Peanut butter  –   2 tbsp

Juice   of    1/2   lime

Method:

Bring bones, minced meat and water to a boil.

Add onion, garlic, peppercorns and salt.

Boil for half an hour.

Add crushed cinnamon and cardamon and continue boiling for one hour. Drain.

Combine peanut butter and  1/4 cup of the stock, and add to the remaining drained stock.

Simmer for three minutes. Add lime juice.

How to Make Mixed Vegetable Soup? – Viji’s Food Recipes – Easy Vegetable Soup Recipes

[tweetmeme]

Mixed Vegetable Soup

Ingredients:

Potatoes  – 115 gm

Carrots  – 115 gm

Turnips  – 55 gm

Onions  – 55 gm

Peas  – 115 gm

Tomatoes  – 55 gm

French beans  – 55 gm

Salt and pepper   –   to taste

Stock   – 1 litre

Method:

Prepare vegetables by cutting them into small pieces.

Blanch tomatoes.

Cook in stock till tender. Serve hot.

N.B:  Thickenings like sago or rice or macaroni can be added with the vegetables.

Some of the International Soup – Viji’s Food Recipes – Popular Soup Recipes

[tweetmeme]

International Soups

There are many varieties, cold or hot, thin or thick soups. They have been placed in a special category, as they have different origins. There are soups that originated in a certain locality and are associated with that particular place. In some cases, these soups have a great tradition, as the New England clam chowder, helped the early colonists survive many winters. Crecy soup originated when nothing was available at the site of the Battle of Crecy. The carrots that were grown in the land were taken and cooked. Most of the national soups are unpassed soups.

Some of the International Soup

Name Of  Soup  And  Origin

Minestrone                                                      Italy

Green turtle soup                                        England

French Onion Soup                                    France

Petite Marmite                                            France

Scotch broth cock-a-leekie                   Scotland

Creole                                                            New Orleans

Mulligatawny                                             India

Bortsch polonais                                      Polland

Gazpacho and Olla-podrida                Spain

Manhattan Clam  Chowder                America

Hotch Pot Flamanda                             Belgium

Camaro                                                       Brazil

Laberkroedel                                           Germany

Paprika                                                       Hungary

Bouillabaise                                              France

How to Make Minestrone Soup? – Viji’s Food Recipes – Italy Soup Recipes

[tweetmeme]

Minestrone Soup

Ingredients:

White Kidney beans –  3 tbsp

Butter  – 3 tbsp

Salt – 1 tsp

Sugar – 1/2 tsp

Tomatoes   – 2  (peeled and chopped)

Pepper   – 1/4 tsp

Garlic  – 1 glove (chopped)

Grated Cheese  – 4 to 5 tbsp

Water  – 2 litres (approximately)

Bay leaves – 2

Elbow Macaroni – 2 tbsp

Celery – 2 stalks (chopped)

Wash the following vegetables and cut them as given:

1/2 small cabbage, shredded finely

1 small carrot, scrapped and diced

1/2 small onion, chopped

1 leek diced

1/2 medium turnip, peeled and chopped

1 tsp basil, chopped

1 potato, peeled and diced small piece squash or lauki peeled and diced.

Method:

Wash kidney beans and soak in water overnight.

Boil in sufficient water and cook till tender.

Melt butter. Saute onion, garlic, leek, parsley and basil till brown.

Add tomatoes, celery, potato, lauki, turnip, cabbage, carrot, salt, pepper, sugar and water.

Cook for 50 minutes to an hour.

Now add cooked beans and macaroni and cook till macaroni is tender adding more water if required.

Add half the grated cheese. Simmer for a minute.

Remove bay leaves. Serve in a bowls garnished with remaining grated cheese. A meal in itself.

How to Make Gazpacho? – Viji’s Food Recipes – International Soup Recipes

[tweetmeme]

Gazpacho

This thick, spicy soup has a high vitamin C content. Reduce preparation time by chilling the ingredients beforehand. A fresh green chilli pepper substitutes nicely for the sweet pepper if you prefer a much spicier gazpacho.

Ingredients:

Tomato juice  –  1 cup

Olive oil  – 3 tbsp

Wine vinegar  – 1 tbsp

Spanish onion  – 1 medium size

1 clove garlic, crushed

Salt –  1/2 tsp

4 large ripe tomatoes, peeled, seeded and chopped

1 small sweet green pepper. cored, seeded and quartered

Minced cilantro   –  1 tbsp (coriander leaves) or parsley

Black pepper   – 1/4 tsp

Method:

In an electric blender of food processor, purée all of the ingredients for 30 minutes.

Transfer to a large bowl and refrigerate, tightly covered for at least 1 hour before serving.

Will keep refrigerated for up to 3 days.

Serve in chilled bowls or cups.

Makes 6 cups or enough for 5 or servings.

Chicken Gazpacho Variation

Before serving stir 1 boneless  skinless chicken breast ( 10 ounces) cooked, chilled and cut into  1/2 inch cubes.

How to Make Scotch Broth? – Viji’s Food Recipes – International Soup Recipes

[tweetmeme]

Scotch Broth

Ingredients:

Scrag end of mutton – 115 gm

Pearl barley  – 30 gm

Stock  – 885 ml

Parsley   – 1 sprig

Carrots  – 115 gm

Turnip  – 55 gm

Onions  – 55 gm

Celery  – 55 gm

Pepper and Salt  – to taste

Method:

Wash barley.

Clean and cut meat.

Soak in cold stock for 15 minutes and cook for 1 hour.

Skim from broth and add diced vegetables, barley and seasoning and simmer for 2 hours.

Remove meat and dice.

Return to pan, add more seasoning if necessary.

Remove all fat and serve hot garnished with chopped parsley.

How to Make Sour Pepper Soup? – Tasty Soup Recipes

[tweetmeme]

Sour Pepper Soup

Ingredients:

Stock – 2 cups

A Piece of Cauliflower

A Piece of  Pumpkin

A few Mushroom

Bean Sprouts  – 1 tbsp

Chicken (cooked)  – 1 tbsp

Few Prawns

Egg Cream  – 1  tbsp  ( Egg white beaten to which a little cornflour is added)

A pinch of  aji-no-moto

Salt and Pepper – to taste

A piece of bamboo shoot

Soya sauce

Vinegar

Method:

Shred the pumpkin, Mushrooms, cauliflower and boil with bamboo shoot, sprouted beans and carrots (cut in fancy shapes), chicken and prawns.

Cook till meat and vegetables are done.

Add the chicken stock soya sauce, seasoning, vinegar, and some chilli oil ( Oil in which red chilli is soaked for a while) and egg cream.