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SOUPS:


Recipes on this page!

Pumpkin soup, onion soup, Lamb shank soup, corn and prawn soup,tomato soup,zucchini and asparagus soup.


Pumpkin Soup.

Pumpkin soup

Ingredients:

1 pumpkin ( peeled & chopped),1 large onion (diced),2 chicken stock cubes,salt&pepper(to taste)

Method:

Place pumpkin in a saucepan,with diced onion,cover and bring to boil.

Simmer until the pumkin is soft,add crumbled stock cubes, salt&pepper

let this simmer for about 1/2 an hour,then use a bamix, or a food

processer to liquify.

This recipe is better made the day before it is to be consumed, place in container in fridge, then reheat when needed.Serve with a

dollop of cream in the centre of bowl you can also add chopped parsley if you like (I do)

(See, that wasn't so hard! now was it ?)


ONION SOUP:

Ingredients:

4 big onions, 2oz butter, 1/5 cup oil, 1 oz flour, 1 bouquet garni,

2 cloves garlic, 1/2 cup white wine, 1/2 cup madeira,

3 egg yolks, 3 1/2 cups gruyere cheese(grated), 2 beef stock

cubes. croutons.

Method:

peel and finely slice the onions,brown the onion in melted butter,add the wine and reduce,add 2 cups of water,salt&pepper.Add bouquet garni, garlic and stock cubes

bring to boil, then reduce heat and cook slowly for 1 hour

When the soup is cooked,remove the bouquet garni,pour into bowls, add grated cheese, pop the bowls into the oven in a bath of water for 10 minutes and serve.

Croutons go really great in this soup as well!(bon-appetite)


LAMB SHANK SOUP:

Ingredients

2 lamb shanks,2 carrots(diced into small cubes),2 zucchini(diced into small cubes),1 onion(diced),4 clovescrushed garlic,1 packet chicken noodle soup,cracked black pepper(to taste)2 beef stock cubes,i bay leaf.

Method

Place all ingredients into a large saucepan and cover with water,simmer for 2 hours,remove shanks and strip meat from bone,return the meat to the soup

simmer for 30 mins.(crusty bread or damper go well with this soup)

"GREAT ON A COLD WINTERS NIGHT"


CORN AND PRAWN SOUP

Ingredients

1 medium leek,1 stick celery,1 carrot,8 large green prawns,1tbsp soy sauce,1tsp cornflour,2tsp peanut oil,4 cups chicken stock or vege broth,2 cobs corn,1 tbsp parsley(chopped),1/4 tsp chilli paste(optional),fresh ground black pepper(to taste)

Method

Cut the leek lengthwise into 4,wash leek in luke warm water to remove any grit,remove any damaged leaves,slice leek finely

Shell prawns and remove intestines,cut each prawn into 6 pieces and mix with soy sauce and flour.

Lightly brush a saucepan with the peanut oil and gently fry the leek,carrot and celery for about 3-4 mins,add the stock and bring to the boil.

Remove the corn kernels from the cob and add to soup,cook till all veges are tender.

Remove about 1/3 of the soup and place in a blender,puree to a fine consistancy,return the puree to the rest of the soup, stir in the prawns,turn off the heat,cover the pan and let sit for 1 minute.

Add the parsley,chilli paste and pepper

then serve....serves about 4

(once the prawns are added to the soup DON'T re-boil,just keep warm)


TOMATO SOUP

Tomato soup

Ingredients

1 tbsp oil, 1 medium onion,1 stick celery, 1 clove garlic, 1kg(2lb) tomatoes, 2 cups water,1 tbsp chopped parsley, 1/2 tsp basil ,2 vegetable stock cubes.

Method

Peel and coarsely chop onion,chop celery, peel seed and chop tomatoes.

Heat oil in pan,add onion,celery and crushed garlic,cook until onion is transparent,add tomatoes,cook , stirring constantly for 5 minutes.

Pour mixture into a blender with 1 cup of water, blend on medium speed until smooth as desired, return to saucepan,add remaining cup of water, basil,parsley and stock cubes, season with salt and pepper.

Serves 4


ZUCCHINI AND ASPARAGUS SOUP

Ingredients

30g(1oz)butter, 1 small onion, 1kg(2lb)zucchini, 1tbsp chopped parsley, 3 cups water, 310g can asparagus pieces, 300ml carton cream, 2 vegetable stock cubes.

Method

Saute peeled and chopped onion in butter until transparent,add unpeeled grated zucchini, stir constantly over medium heat for 5 mins, or until just tender.Place mixture into a blender with one cup water,parsley and drained asparagus.

if blender is small, blend in 2-3 lots

Blend on medium speed for a few seconds.Place in a saucepan, add remaining 2 cups water, bring to boil, add stock cubes, season with salt and pepper,add cream (without re-heating)

Serves 6