SOUPS

CHICKEN MUSHROOM SOUP

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THAI SOUP

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CAULIFLOWER SOUP

Ingredients:

1/2 kg cauliflower chopped

125 gm beef  boiled- shred

3 chopped green onion

4 cups stock

2 table spoon corn flour

salt & black pepper to taste

2 table spoon soya sauce

2 table spoon vinegar

mint leaves for garnish

Method:

1.Take a sauce pan boil cauliflower with stock and cook it well.

2. At the other side coat the beef stripes with corn flour and soya sauce.

3. Put the coated beef stripes in the stock and cook for 3 Min.

4. Now add salt and pepper cook for a while and stir well.

5.Garnish with mint leaves

The Delicious Soup is ready to be served.

GREEN VEGETABLES SOUP

Ingredients:

1 cup chopped spinach

1 cup chopped salad leaves

1 cup chopped cabbage

1 cup chopped green onion

3 cup chopped spinach

1 table spoon oil

1 table spoon soya sauce

2 table spoon sesame oil

1 1/2 table spoon margarine

salt and white pepper taste

cream as required

Method:

1. Boil all the vegetables with water for about 15 Min.

2. Now make a paste of these boiled vegetables into the blender also add margarine.

3. Now pour the mixture in the boiling chicken stock.

4. Add salt ,pepper,soya sauce & sesame oil in the soup and for another 5 Min.

5.Ladle into bowls and add 1 tablespoon of sour cream to each bowl.

The Delicious Soup is ready to be served.

FISH CREAM SOUP

Ingredients:

125 gm Fish meat
125 gm shrimps
1/2 cup cream
1 table spoon Lemon juice
2 table spoon fish sauce
1 cup Lettus leaves chopped
Salt to taste
2 table spoon corn flour

Method:

1. Make the stock of fish and prawns with some water and seperate them from the stock and mesh them well.
2. Add lemon juice, fish sauce and salt into the stock.
3. Now add the fish and prawns into the stock.
4. Add the corn flour mixed with water for thickness and cook for 3 min.
5. Mix the chopped salad leaves  and cooked the soup on high flame for only 2 min.
6.Turn off the fire and add cream to it.

The Delicious Soup is ready to be served.

CHICKEN CORN SOUP

Ingredients:

2  tablespoons Olive oil
Chicken shereded 1/2 kg
1 onion, chopped
2 cloves garlic, minced
2 egg whites beated
2 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
2 tablespoons corn flour
2 tablespoons Vineger
1 cup sweet corn boiled


Method:


1. Take a sauce pan and stir fry the garlic and onion in olive oil.
2. Add shereded chicken in the pan .
3. Now add chicken stock in the pan.
4. Add salt, pepper, sugar and mix it well.
5. Now put the corn seeds in the mixture and cook for 2 min.
6. Now add the corn flour mixed into water into the soup and stir it well until the soup become thick as required.
7.Now add the beated egg int the soup stir for about 2 min.
8.In the end add the vineger to the soup and turn off the flame.

The delicious Chicken Corn Soup is ready to serve.

GREEN PEAS SOUP

Ingredients:

Fresh Peas boiled-grind
1 onion, chopped
2 cloves garlic, minced
2 carrot chopped
1 large  potato chopped
6 cups chicken stock
salt and pepper to taste
1 pinch ground  cinemon
2 tablespoons butter
6 tablespoons cream

Method:


1. Add butter in the sauce pan and fry the garlic for about 5 sec.
2. Add all vegetables in the Chicken stock and cook for 15 minutes.
3. Add the paste af peas in the stock and cook for 15 more min.
4. Add salt, pepper, cinemon in the soup and stir it well
5. Now turn off the flame and add cream in the soup.

The delicious Green Peas Soup is ready to be served.

CHICKEN CHINESS SOUP

Ingredients:

Chicken                   1/2 Kg (cubes)
Butter                      1/2 cup
Milk                        1 cup
Water                      As required
Soya Sauce              2 Tsp
Green Onion            2 chopped
Ginger                      1 Tsp chopped
Garlic                       1 Tsp chopped
Onion                       1 small
Black Papper            2 Tsp
Plan flour                  1 Tsp
Carrot                       2 cut in cubes
Bell Pepper               2 cut in cubes
Egg White                 2 Beated
Vineger                      2 Tsp
Chili Sauce                 2 Tsp
Salt                            To Taste

Procedure:

1.First make chicken stock with 1/2 Kg chicken and water as required.
2.Add all vegetables, ginger & garlic in the stock and cook for 15 minutes.
3.Now add sauces and black pepper.
4.Add beated egg whites and stir continuosly until the egg whites are cooked.
5.Now add salt and vineger.
6.In the end add roated plan flour and cook for 5 minutes.

The Delecious Soup is ready to serve.

POTATO SOUP

Ingredients:

3/4 cup chopped Leek, washed well and drained
4 Large Garlic Cloves, chopped coarse
Coarse Salt
Fresh Ground Black Pepper
1 tablespoon Olive Oil
1 (1/2 pound) Pre-Baked Russet Potato
2-1/2 cups Chicken Stock
3 tablespoons Heavy Cream
Grated Cheddar Cheese (optional)
1-1/2 tablespoons minced Fresh Chives
1 Bacon Slice, cooked crisp and crumbled
1-1/2 tablespoons Sour Cream

Preparation:

1. In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the olive oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes.
2. At this point you can also add some grated cheddar cheese into the soup if you like.
3. When serving, add a dollop of sour cream on top and in the center of the soup.
4. Garnish with bacon bits and chives.

RED SOUP

Ingredients:

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream


Directions:

Roast peppers: rub oil on peppers and put them under the boiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.