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Some SOUP recipes

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Author Topic: Some SOUP recipes  (Read 645 times)
« on: June 10, 2009, 07:16:27 pm »

Soup up your Winter

By JAN BILTON - The Marlborough Express | Thursday, 14 May 2009

WINTER WARMER: Bring comfort to a winter day with chunky ham and potato chowder. — JAN BILTON/The Marlborough Express.

WINTER WARMER: Bring comfort to a winter
day with chunky ham and potato chowder.
— JAN BILTON/The Marlborough Express.

“Of soup and love, the first is best.” Portuguese proverb.

What better recommendation could there be for a dish that is not only a superb winter warmer but a dish for all seasons with universal appeal.

Historically, soups were either thick and a meal in themselves, or thin and broth-like and used medicinally. Today, there are more varieties of soup than any other dish everything from the more familiar meat, vegetable and fish creations to delights based on kiwifruit, strawberries, citrus fruit and Brazil nuts.

Many countries offer a signature soup: France serves up bouillabaisse, Italy minestrone, Spain gazpacho, Russia borsch, China bird's nest soup, Australia kangaroo tail soup and of course New Zealand offers tasty toheroa, which is featured in the book 1001 Foods You Must Try Before You Die.

There are a few exotic enticements that are probably best left to the professional chefs but the simple skills needed to whip up a bubbling pot of satisfying homemade soup are easily mastered. Skill and confidence will come with practice.

The basis of a good soup is stock prepared from meat, chicken, fish or vegetables. Liquid stocks are readily available in tetra-packs and there are also newer fresh stocks in plastic pouches available from chiller cabinets. Or make your own stock in bulk and deep freeze in meal-sized quantities.

Ideas soup garnishes include:

• Sprigs of fresh herbs or chopped fresh herbs;

• A swirl of sour cream, cream or yoghurt dusted with paprika or finely grated orange rind;

• Small slices of toasted French bread or croutons;

• A spoonful of salsa or pesto;

• Finely diced or julienned red or green peppers;

• Grated cheese;

• Tortilla chips;

Whole prawns, mussels or scallops on seafood soups.



Use washed potatoes. If the skins are shiny and smooth, there is no need to peel them.


  • 1 Tbsp canola oil
  • 1 each: onion, celery stalk, diced
  • 500g potatoes, diced
  • 100g smoky ham, diced
  • 2 cups chicken stock
  • 2 bay leaves
  • salt and pepper to taste
  • 50g butter
  • 4 Tbsp flour
  • 1½ cups milk


  • Heat the oil in a heavy saucepan. Saute the onion and celery for 2 minutes.
  • Add the potatoes, ham, chicken stock and bay leaves and bring to the boil.
  • Cook on medium heat until tender, about 15 minutes. Season.
  • In a separate saucepan or microwave bowl, melt the butter.
  • Whisk in the flour and cook for a few seconds to thicken.
  • Slowly stir in the milk and simmer on low heat, until thick.
  • Stir this roux into the potato mixture and cook until heated through.

Serves 4-6.




  • 2 cups fish stock
  • 2 kaffir lime leaves
  • ½ cup each: basil leaves, coriander leaves
  • 3 Tbsp each: canola oil, ground rice flour
  • 400g can light coconut milk
  • 1 cup minced steamed mussels, about 20
  • salt and pepper to taste
  • 2-3 Tbsp lemon juice to taste


  • Bring the fish stock to the boil with the herbs.
  • Simmer for 1 minute then remove from heat.
  • Cover and allow the herbs to infuse in the stock. When cold, strain.
  • Heat the oil in a heavy saucepan and stir in the rice flour.
  • Gradually add the coconut milk and the stock, stirring and cooking until thick.
  • Simmer for 3 minutes then add the mussels.
  • Season and add lemon juice to taste.

Can be served garnished with whole mussels in the shell, chopped fresh herbs or chilli paste.

Serves 6.




  • 3 Tbsp olive oil
  • 500g onions, thinly sliced
  • 1 tsp brown sugar
  • 2 large cloves garlic, crushed
  • 1.5 litres tomato juice
  • salt and pepper to taste
  • 6 slices French bread, toasted
  • 1 cup shredded tasty cheddar cheese


  • Heat the oil in a large saucepan.
  • Saute the onion for 2 minutes, then add the brown sugar.
  • Cook over low heat until very tender, about 12-15 minutes.
  • Add the garlic and cook a further minute.
  • Add the tomato juice and bring to the boil. Simmer for 10 minutes. Season.
  • Meanwhile, top the French bread with the cheese and melt under the grill.

Serve the soup in deep bowls topped with the toast.

Serves 6.




  • 1 Tbsp canola oil
  • 1 each: small onion, celery stalk, diced
  • 4 large carrots, diced
  • 1 clove garlic, crushed
  • 1-2 Tbsp curry powder
  • 1.5 litres chicken stock


  • Heat the oil in a large saucepan and saute the diced vegetables and garlic for 4-5 minutes.
  • Add the curry powder and cook a further 3 minutes, stirring constantly to prevent the curry powder from burning.
  • Add the stock and bring to the boil. Simmer for 30 minutes.
  • Puree the soup in batches and return to the saucepan to reheat.

Great garnished with croutons and chopped chives.

Serves 6.

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« Reply #1 on: June 10, 2009, 07:46:33 pm »

We love soup in our house through the winter and great for weekend grazing.
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Incredibly Shit-Hot Member
Posts: 3828

Faugh a ballagh!

« Reply #2 on: June 10, 2009, 08:27:10 pm »

I just made me and the wee wife some Ham and Pea soup
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Stupid people are not an endangered species so why are we protecting them
R. S. OhAllmurain

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