Roasted parsnip and Parmesan soup

Ingredients
750g medium-large parsnips
2 tbsp extra-virgin olive oil
50g Parmesan or Grana Padano, grated
50g butter
200g shallots, roughly chopped
2 tbsp plain flour
1.5 litres hot chicken stock
4 tbsp double cream, plus extra to garnish
1 tbsp snipped fresh chives
40g bag parsnip crisps, to garnish
Method
1. Preheat the oven to 200°c/fan 180°c/gas 6. Cut the parsnips in half lengthways. Drop into a pan of boiling salted water, bring back to the boil and cook for 3 minutes, then drain.
2. Put the parsnips into a roasting tin and toss with the olive oil. Arrange flat-side up and sprinkle with a little of the cheese. Roast for 30-35 minutes, until light golden. Remove and cut into chunky pieces.
3. Melt the butter in a saucepan, add the shallots and cook gently for 10 minutes, until soft. Stir in the flour, then gradually add the stock and the parsnips. Bring to the boil, then cover and simmer for 10 minutes. Using a hand-held blender, blend until smooth, or transfer to a food processor, in batches, and whizz until smooth.
4. Shortly before you’re ready to serve, return the soup to a pan and bring back to a gentle simmer for 5 minutes or until hot, then stir in the double cream, the rest of the cheese and season to taste.
5. Ladle the soup into warmed bowls and garnish with another swirl of cream, snipped fresh chives and a few parsnip crisps.

Tortilla Soup

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Pumpkin Soup

Step 1: You will need

    1 ½ kg pumpkin, peeled and cubed
    1 onion, sliced
    50 g butter
    2 garlic cloves, peeled
    1 liter chicken stock
    1 liter water
    2 tbsp crème fraiche
    1 pinch of nutmeg
    1 pinch of cinnamon
    1 tsp white sugar
    1 tbsp olive oil
    2 slices of whole-wheat bread , cut into small cubes
    2 tbsp maple syrup
    salt and pepper
    1 saucepan
    1 wooden spoon
    1 tray
    1 blender
    1 ladle

1. Step 2: Cook onions and garlic
Place the saucepan on a medium to high heat, and when hot, add the butter, letting it brown a little, followed by the onion. Sweat the onion for about 5 minutes. Now add the garlic, stir, and continue cooking.
2. Step 3: Add the pumpkin and stock
When the onion is slightly brown, add the pumpkin, chicken stock and half of the water. Bring it to a boil, then simmer for 20 to 30 minutes.
3. Step 4: Preheat the oven
Set the temperature to 180ºC or gas mark 4.
4. Step 5: Prepare the croutons
Sprinkle the bread onto the tray then dust with the nutmeg, cinnamon and sugar. Finally, drizzle over the olive oil and mix together until the bread cubes are well coated.
5. Step 6: Bake the croutons
Place the tray in the centre of the oven and bake for 7 minutes. When brown and crispy, remove the croutons from the oven and put to one side.
6. Step 7: Season soup and remove from heat
When the soup has been cooking for roughly 20 minutes, add the maple syrup, season with salt and pepper, stir briefly and take it off the heat.
7. Step 8: Blend the soup
Ladle the soup gradually into the blender. As you go, drain the water back into the pan. This can be added later if necessary. Release the steam from the blender before continuing. Now, pulse the soup two or three times before blending at a medium speed for about half a minute. Add a tablespoon of crème fraiche and blend again. then transfer to another saucepan or bowl Repeat this same process with the remaining pumpkin soup.
8. Step 9: Serve

Manish Water (Classic Jamaican Soup)

Manish Water (Jamaican Goat Soup)

INGREDIENTS :

    Chopped up goat head
    Garlic,escallion.thyme,pimento seed, salt to taste
    Whole green pepper,black pepper,
    1pk. Chicken Noodle
    3-6 green bananas
    ½ lbs.Yam
    3 small Irish Potato
    Flour for dumpling
    2 chochos (optional)
    1 Whole Scotch Bonnet Pepper

METHOD:

    Wash chopped goat head
    Put in a large pot (pressure cooker best) with enough water to cover the meet
    Add 3 teaspoons salt, 8-10 seeds of pimento and let cook and 5 crushed garlic cloves
    Cook on a medium/high stove till meat tender
    Add more water and and also 1pk. Chicken Noodle
    Peel and cut up potatos and chochos and add
    Peel Green bananas (or cut off the top and bottom and slit in skin)
    Add Peel and add Yam when bananas almost cooked.
    When almost done black pepper,thyme,couple pimento seed,escallion, whole Scotch Bonnet Pepper (do not let it burst open) and let simmer
    Serve hot

Cabbage Soup

Cabbage Soup
Ingredients

    3 tablespoons olive oil
    1/2 onion, chopped
    2 cloves garlic, chopped
    2 quarts water
    4 teaspoons chicken bouillon
    1 teaspoon salt, or to taste
    1/2 teaspoon black pepper, or to taste
    1/2 head cabbage, cored and coarsely chopped
    1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions

    In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
    Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
    Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Beer Soup

Serves 4 Hot Vegetarian Soups Britain Europe

Ingredients
100g/4oz Rye Bread
1 Small stick Cinnamon
Grated rind of 1 Lemon
340ml/8 fl.oz. Stout
340ml/8 fl.oz. Lager
2 teasp brown Sugar
A pinch of Salt
120ml/4 fl.oz. Double Cream
Instructions

1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.

2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.

3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.

4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately

Butter Bean and Brussels Soup

Serves 4 Hot Vegetables Vegetarian Starter Hors d'oeuvre Gluten Wheat Free Eggless English Europe


Ingredients
1 tbsp Olive Oil
15g/1/2 oz Butter
2 Garlic Cloves, crushed
175g/6oz Brussels Sprouts, roughly chopped
1 x 200g/7oz tin Butter Beans
1L/35fl.oz. Fresh Vegetable Stock

Instructions

1. Melt the butter and oil in a pan, add the garlic and sauté gently until softened.

2. Add the sprouts and the entire contents of the tin of butter beans together with 600ml/20fl.oz. of the stock. Bring to the boil, stirring, then reduce the heat, partially cover and simmer for 20 minutes, stirring from time to time.

3. Allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth.

4. Return to the pan, add the remaining stock and reheat gently stirring constantly. Serve immediately.

Chilled Curried Apple Soup

Serve 4 Cold Vegetarian Fruit Spices Soups Starter Hors d'oeuvre Gluten wheat Free Eggless

Ingredients:
450g/1lb Dessert Apples
Lemon Juice
25g/1oz Butter
½ Onion, finely chopped
1 tbsp Curry Powder (check ingredients)
600ml/20fl.oz. Hot Fresh Vegetable Stock
½ Cinnamon Stick
150ml/5 fl.oz. Milk
6 tbsp Single Cream
Watercress to Garnish

Instructions

1. Chop the apples and sprinkle with the lemon juice to prevent discolouration.

2. Melt the butter in a pan, add the apples and onion. Cover and cook gently until soft, stirring occasionally.

3. Add the curry powder and cook over a medium heat for 2-3 minutes stirring all the time, then add the stock and cinnamon stick. Bring to the boil then reduce the heat and simmer for 10 minutes.
4. Remove the cinnamon stick. Pass the soup through a sieve or blend in a food processor until smooth. Allow to cool then stir in the milk and cream.

5. Cover and refrigerate for 1 to 2 hours.

Chilled Pea and Mint Soup

Serves 6 Cold Vegetarian Vegetables Soups Starter Hors d'oeuvre Sweden Europe
Ingredients

4 Sprigs of Mint

2 Onions, peeled and chopped
1 tbsp Olive Oil
1 Garlic Clove, crushed
210ml/7fl.oz. Sparkling White Wine
900ml/1½ pints Strong Vegetable Stock
270ml/9fl.oz. Double Cream
450g/1lb Frozen Peas
Salt and White Pepper
1 tbsp Elderflower Cordial
Tabasco Sauce to Taste
Greek Yoghurt to serve
Instructions


1. Remove the mint leaves from the stalks, reserving both the stalks and leaves.

2. Heat the oil in a saucepan, add the onions, garlic and mint stalks and sauté gently until softened.

3. Add white wine to the pan, bring to the boil then continue to cook until the wine has almost evaporated.

4. Add the stock, cream and peas and simmer for about 10 minutes.

5. Remove the mint stalks and cool a little. Transfer the soup to a food processor or blender and process until very smooth. Chill.

6. To serve - Season to taste with salt and pepper, stir in the elderflower cordial and a few drops of Tabasco then swirl some yogurt into the soup. Chop the reserved mint leaves, sprinkle on top and serve cold.

Greek Lemon Soup

Greek Lemon Soup
Serves 4 Hot Vegetarian Fruit Herbs Grains Soup Hors d'oeuvre Starter Gluten Wheat Dairy free Greece Mediterranean Europe
Ingredients
1.1L/40fl.oz. Fresh Strong Vegetable Stock
125g/5oz Long Grain Rice
3 Egg Yolks
60ml/2fl.oz. Lemon Juice
Salt and Pepper
4 thin slices Lemon to garnish
Freshly chopped Parsley to garnish
Instructions
1. Place the stock in a large saucepan, bring to the boil, add the rice and stir well.
2. Reduce the heat, cover and simmer for about 20 minutes or until the rice is tender.
3. In a measuring jug whisk together the egg yolks and lemon juice until well blended.
4. Once rice is cooked, remove from heat and add about 240ml/8fl.oz. of the hot soup to the egg and lemon mixture and whisk vigorously to combine, then pour it back into the saucepan containing the soup and whisking constantly until well blended.
5. Return the pan to a medium heat, and bring to a simmer stirring constantly. Do not boil or it will curdle. Season with salt and pepper to taste and serve immediately garnish with the lemons slices and parsley.

Sweet Ale Soup

Serves 4 Hot Vegetarian Beer Soups Starter Hors d'ouevre Belgium Europe


Ingredients
900ml/30fl.oz. Stout (Sweet Brown Ale)
Rind of 1 Lemon
480ml/16fl.oz. Milk
2 Egg Yolks
1/2 Stick Cinnamon
1 teasp Ground Ginger
1 level tbsp Cornflour
3 tbsp Cold Water
Salt

Instructions

1. Place the beer, lemon rind, cinnamon and ginger in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes.

2. In a small bowl, mix together the cornflour and cold water to a smooth paste.

3. Add a few spoonfuls of the hot beer to the cornflour mixture then add the cornflour mixture to the beer, stirring constantly.

4. Continue to simmer the soup gently for a further 10 minutes stirring from time to time.

5. In a small bowl, mix together the egg yolks and milk.

6. Remove the pan from the heat and add the egg mixture to the soup from the heat, add to the soup stirring constantly.

7. Return to a very low heat and cook gently, without boiling, until heated through. Adjust the seasoning and serve immediately.

Asparagus Soup

Serves 4 Hot Vegetarian Vegetables Soup Eggless England British Europe

Ingredients
450g/1lb Fresh Asparagus
480ml/16fl.oz. Milk
480ml/16fl.oz. Vegetable Stock
2 tbsp Butter
2 tbsp Flour
Salt and Pepper


Instructions

1. Cut the tips off the asparagus (about 28mm/1½ inches long), place in a saucepan of boiling water and cook for 5-8 minutes or until tender.

2. Meanwhile, slice the remaining asparagus. Remove the tips from the boiling water with a slotted spoon and set aside then add the uncooked sliced asparagus to the boiling water and cook for 5-8 minutes, until tender

3. Meanwhile, melt the butter in a large saucepan, sprinkle in the flour and cook for 2-3 minutes stirring constantly.

4. Mix the milk and stock together then add to the flour mixture a little at a time, stirring constantly and cook until thickened.

5. Drain the asparagus stems and immediately add to the soup together with salt and pepper, bring to the boil, stirring and cook for 5 minutes.

6. Add the tips, cook for 1 minute to heat through. Serve immediately.