Soup
Once you’ve mastered making a basic soup, you’ll always be able to whip up a satisfying bowlful in no time at all.
Soup is so simple to make – and the variations are endless. For a basic vegetable soup, cook the veg on the hob, roast them in the oven or use leftovers. Then add stock, blitz in a blender and heat through.
Very the soup easily by adding cooked orzo pasta or rice, add cannellini beans, cooked meatballs or bacon, or a dollop of mascarpone.
BOXOUT – SERVING SUGGESTIONS
• A good topping adds texture, flavour and looks impressive.
• Swirl crème fraiche into spicy soup for a fresh, cooling finish.
• Top a smooth soup with crunchy croutons for added texture.
• Drop grilled cheese on toast squares into tomato soup.
• Grate parmesan over soup for a classic finish.
• Add crispy, grilled bacon to a veggie soup before serving.
RECIPES
Cock-A-Leekie
This classic dish is always a crowd pleaser on chilly autumn afternoons. This is a chicken-free version so is more of just a ‘leekie’.
1tbsp olive oil
1 small onion, diced
1 tbsp butter
2 large or 3 medium leeks, cleaned and diced
4 medium potatoes, peeled and diced
2-3 sticks of celery, diced small bunch of fresh sage, finely chopped
1 litre vegetable stock, hot
1 tbsp honey
75g pitted soft prunes
1. Heat the oil in a large pan and gently fry the onion until soft. Add the butter, and wait for it to bubble before tipping in half the leeks, potatoes, celery and sage, setting aside a few leaves for garnish. Cook gently for 25 minutes with the lid on, stirring occasionally.
2. Add the stock to the vegetables and simmer for 10 minutes before taking off the heat to cool. Blitz in a food processor until smooth.
3. Return the soup to the pan, add the remaining vegetables and the ho...
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Roasted tomato and pepper soup
Roasting the peppers and tomatoes concentrates the flavours.
2 red peppers
1 red onion
1 peeled baking potato, thickly sliced
1tbsp olive oil
700g vine-ripened tomatoes, halved
600ml vegetable stock
4-6 basil
100 crème fraiche
1. Preheat the oven to 200C. Line a baking tray with parchment paper. Place the peppers (deseeded and quartered) onion (cut into wedges) and potato into a bowl with the oil and toss to coat. Spread out in a large roasting.
2. Put the tomatoes on the baking tray, cut side up. Roast all the vegetables in the oven for 40-45 minutes until tender and tinged brown at the edges.
3. Put the roasted vegetables in a saucepan, add half of the vegetable stock and basil, then puree with a hand blender or processor. Add the rest of the stock and heat through.
4. Add a swirl of crème fraiche to each bowl before serving.
The next step is to cook the ground beef. Use a large skillet, and put it over a stove. Pour the olive oil onto the pan in high heat. Once the olive oil is sizzling, add the onions, leek, and garlic onto the skillet. Keep on stirring until the onions are transparen...
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Campbell’s Soup Company has become a household staple for many families around the world for over 100 years. Founded in 1869 by fruit merchant Joseph Campbell, and icebox manufacturer Abraham Anderson, Campbell’s Soup Company was first called the Joseph A Campbell Preserve Company. They sold canned jellies, tomatoes, vegetables, condiments, soups, and minced meats. Campbell’s has become a worldwide company with annual sales of more than $8 million. In 1876, Abraham Anderson left the company. In 1882, Arthur Dorrance joined Joseph Campbell, starting the beloved Campbell’s Soup Company.
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
The utensils needed are a large skillet and some cooking oil of preference. The traditional oil used is vegetable oil because when the tortilla is dipped into the sauce and placed in the skillet with the oil, in the moment of frying the sauce is going to get an amazing drizzling salivating flavor of the vegetable oil, making it ten times better. Once all the utensils are gathered turn on your stove to the highest temperature so the skillet can be warm enough. By this time the sauce ingredients must be nice and blended by a blender and ready for a tortilla to be dipped in. The same goes for the filling, the potatoes and carrots must be boiled, chopped up and friend in a skillet. Once all the ingredients are ready to go, add around half a tablespoon of vegetable oil to the skillet, make sure it is hot before adding the tortilla because if it is not the tortilla will be soggy, drenched in oil, and not come out the same. When the oil and skillet are nice and hot grave a tortilla and dip it in some of the sauce and gently lay the tortilla in the skillet allowing it to cook properly. Each side of the tortilla will take about 15 seconds to cook. When the 15 seconds have passed flip the tortilla and add a small scoop of potato and carrot filling, in another bowl the scallions and queso fresco should be ready, so add about a scoop as well. After adding the filling grave a spatula and close the
Women volunteered to work in the soup kitchens that served their communities, improvising cheap recipes for soups that made use of any available local products. Vegetables, boiled together in water, made up the bulk of the soups and stews that were served. As the numbers of people arriving at the kitchens increased more water had to be added to the stews and their nutrition value declined. The soups and stews were cooked in large pots (american-historama.org).
That very first time, in anger I threw the potato soup at my older sister then crawled like a spider underneath the table whining and crying. I was hungry. Mother said there would be no soup for me but filled my sister’s bowl a second time. They sat and ate and laughed. I crawled further into myself and listened to my sister’s slurps and smacks of her lips and her mouth-filled voice tanting me. “It’s good—so good.”
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Brown the chicken pieces in oil and add onion, garlic, ginger, and jalapeno. Once the onions get tender, add the salt, and coconut milk. Simmer this mixture for about10 minutes. Toss in the peas
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
Oh, it’s tripe soup. It’s pretty good if you wash the intestines a couple times through.”
It uses about 12 ingredients and the cooking time is just 40 minutes. The ingredients include one chopped onion,16 ozs black beans.16ozs kidney beans,8ozs tomato sauce,10ozs of frozen corn kernels,29ozs of diced tomatoes without chillies,one packet of taco seasoning,1tablespoon of cumin,1 tablespoon of chilli powder,240zs of boneless chicken breasts,chopped chilli pepper and some fresh chopped cilantros . To make this The first step is to combine beans,onions,chilli peppers,corn,tomato sauce,cumin.chilli powder and taco seasoning in a slow cooker.
Even though I still curl my lip at the "Easter soup" (a vile concoction of vinegar and curdled milk that's sure to trigger acid reflux), I realize that it is a valuable skill to be able to cook for yourself. To be able to cook something that you like is to have the entire culinary world in the palm of your hand. After taking cooking lessons for the first time in third grade, I was constantly on the search for new recipes. I cooked anything that sounded good--Italian food, Korean food, French food, but certainly not Polish food!
Thanksgiving Recipes Thanksgiving is a very family and friend oriented holiday where you go around and say what you 're thankful for, also it 's about having big gatherings, and making amazing foods to go with this giving and being grateful holiday. Now there are many great recipes you can Make and serve, but I do have a few favorites and some are classics and others are a little more uncommon but still just as delicious. So I thought I would share some of my favorites and give you some great recipes too, so that you can learn how to make them yourself and share in the delicious food, and continue to pass them on, in this really giving and thoughtful time of the year. The first recipe that of course is a classic and
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of