Here is a compilation of soups I've found both in books and on the internet. In my opinion, apart from Campbells Recipes , these recipes really hit the spot. I originally wanted to create a list of top 5 but the article got too long so here is a shortened list! Enjoy with caution!
1. Creamy Mushroom Soup
250g mushrooms, sliced
3 or 4 leeks, sliced
4 medium potatoes, halved and thinly sliced (cooks faster that way)
2T Fresh parsley (or 1t dried if you don't have fresh)
Salt & pepper to taste
750ml (3c) chicken stock
500ml (2c) water
60ml (¼ c) cream – just enough to give the soup good colour and taste
- Wash and slice the mushrooms, leeks and potatoes.
- Put them a pot with the olive oil and sauté till the veggies have softened slightly.
- Add the chicken stock cube and about 1 – 1½ litres water (I use boiling water because it goes faster)
- Boil for about 20 minutes, or until the potatoes are soft.
- Add parsley and salt and pepper to taste.
- Liquidize the soup and then add the cream.
2. Simple Chicken Soup with Corn
chicken (breast sirloin) - 4 pieces
chicken broth - 6 glasses
ginger - 1/2 of teaspoon
corn (canned) - 300-350g
onions - 1 piece
flour - 2 tablespoons
water - 2 tablespoons
salt and pepper to taste.
- Put chicken sirloin on the plate, cover and tire 5-7 minutes in full force.
- Slice it and put aside.
- Put grated fresh ginger, corn and chopped finely onion.
- Pour broth and boil 10-15 minutes.
- Stir flour with water till becoming the same mass.
- Add into soup and boil 5-6 minutes until it thickens.
- Bring to a boil, add chicken meat, salt, pepper and serve up at once.
3. Mediterranean Grilled Vegetable Soup - From Campbells Recipes
2 small zucchini (1/2 lb. total), trimmed and quartered lengthwise
2 red bell peppers, cored, seeded and quartered lengthwise
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
1 red onion, peeled and cut into 1/2-inch-thick slices
1 yellow bell pepper, cored, seeded and quartered lengthwise
1 tsp. olive oil
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.
- Prepare a grill or preheat the broiler.
- Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes.
- Place in a paper bag and set aside for 15 minutes.
- Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes.
- Chop coarsely and set aside.
- Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions.
- Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth.
- Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper.
- Cover and refrigerate until cool, about 30 minutes. (The soup can be stored, covered, in the refrigerator for up to 2 days.)
I hope you benefit from these simple yet effective starters for a meal. They have served me well over the years and I'm sure they will serve you well also. Until next time!
For information on desserts