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Soups Search

Tristan Phillips
Clear Soup
Makes:
Makes 4 cups

Ingredients:
1. Chicken A few Makes 4 cupspieces (I used 2 pcs of boneless skin-less thighs, but you could pick either 2 breast pcs, 2 thighs or 2 legs or what
works best for you)
2. Water 2.5 liters or about 2.6 quarts
3. Onion 1 medium size, sliced
4. Celery 2 stalks, chopped
5. Ginger 1.5 tbsp chopped
6. Garlic 1 tbsp, chopped
7. Peppercorns Approx. 10
8. Cloves 3 or 4
9. Bay leaf 1
10. Some coriander/ cilantro for garnishing, chopped fine
11. Pepper to taste
12. Salt to taste


Instructions for Clear Soup
Serving method:
1. Take out the chicken pieces, remove any skin and bones. Shred into smaller bite-size pieces or as per preference.
2. Divide the chicken equally into the serving bowls.
3. Strain the soup into the serving bowls.
4. Add salt and pepper to taste and mix well.
5. Garnish with some finely chopped coriander leaves and serve.



http://aishcooks.com/2012/09/16/clear-chicken-soup-with-ginger/
Cream Soup
Ingredients (Serves 4)
1 lb. red potatoes, scrubbed and quartered
1 lb. cauliflower florets {fresh or frozen}
1 tsp olive or canola oil
1 onion, diced
2 cloves garlic, minced
2 cups low-sodium chicken or vegetable broth
2 cups 1% milk, divided
3 TBSP un-bleached all-purpose flour
1 tsp dried parsley
3/4 tsp salt
1/4 tsp ground black pepper
1/4 cup plain fat-free yogurt {regular or Greek}
4 slices center-cut bacon, cooked and crumbled (optional)
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese
1 green onion, chopped

Instructions for Cream Soup
Instructions
Put potatoes in a large soup pot or Dutch oven. Cover with cold water. Bring to a boil. Reduce heat a little, so it is boiling but not boiling over.
Add the cauliflower florets after potatoes have been boiling 15 minutes. Boil potatoes and cauliflower together until they are both very tender.
Drain potatoes and cauliflower and mash together. Mash really well, so there are no lumps of cauliflower {unless you dont care abut that}.
Meanwhile, heat oil over medium-high heat in a large soup pot. Saut onions in oil for about 7 minutes. Add in garlic and stir for 30 seconds.
Pour in chicken broth and stir well.
Whisk together 1/2 cup cold milk and flour. Slowly whisk mixture into pot. Stir in remaining milk.
Continue stirring, and bring to a boil. Reduce heat to a simmer, and cook, while whisking constantly, for about 3 minutes. Soup should be
thickened.
Stir in reserved mashed potatoes and cauliflower. Season with parsley, salt, and pepper.
Cook soup for about 5 minutes until everything is well combined and cooked through. {if its too chunky or not mixing well, use an immersion
blender or regular blender to combine some of the soup a little better. I had to do this.}
Remove from heat. Stir in yogurt.
Serve in four soup bowls and top each with 1 slice bacon, 2 TBSP cheese, and 1 TBSP green onion.

http://memeinge.com/blog/loaded-potato-soup/
Puree Soup
2 1/2 pounds sweet potatoes (3 or 4)
2 tablespoons olive oil
1 medium onion, halved and sliced
Coarse salt and ground black pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeo peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth, homemade or canned
2 teaspoons white-wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple (4 ounce) peeled, cored, and diced
1/4 cup plain yogurt
2 tablespoons chopped mint, for garnish

Instructions

1. Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool
enough to handle, scoop cooked potato out of the skins. Discard skins.
2. Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally,
until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth;
stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
3. Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a
little more broth.) Taste and adjust seasoning.
4. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve,
ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.
http://www.wholeliving.com/132157/roasted-sweet-potato-soup-curried-
apples?center=0&gallery=185174&slide=132157
Cold Soup
Makes 8 servings
INGREDIENTS
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Instructions
Method:
1: Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly
and refrigerate overnight, allowing flavors to blend.


http://www.simplyrecipes.com/recipes/gazpacho/

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