Creamy garlic spinach soup

Ingredients

1/2 lb fresh spinach, 2 large heads of garlic, minced, 2 large
onions, diced, 4 medium potatoes, diced, 3 cups chicken
stock, 2 cups heavy cream, 2 large egg yolks, 8 tbsp butter
 
Method

Rinse spinach and shred with a knife set aside. Heat 6 table-
spoons butter in a 2 quart soup pot and cook onion until tender.
Add the chicken stock, and diced potatoes. Cook on medium
heat for 30 minutes. If you like, you may allow the potatoes
to disintegrate or crush them as they cook. Add the minced
garlic and spinach simmer for another 10 minutes. Add the
cream. DO NOT SUNSTITUTE MILK OR HALF & HALF or the
soup will be weak. Be sure to heat without boiling. In a
small bowl, add 1/2 cup of the soup to the 2 egg yolks in a
stream while whisking, taking care not to curdle the yolks by
adding the hot soup too
quickly. Add the whisked
mixture back into the soup
pot, stirring constantly until
the soup is thickened. Do
not boil. Add salt and
pepper to taste. Remove
from heat and swirl in
remaining butter.
Serve right away.

Hot thai soup

Ingredients

8 oz. diced chicken 1 lb. shrimp, 6 scallions, finely
chopped. 1/3 c. chopped cilantro
juice from 1 lime, prepare the above ingredients and set
aside, 1 lemon or lime cut in half 4 lime leaves (or 1 lemon
rind), 2 stalks lemon grass, each cut into 4 pieces, 2 slices
galangal or ginger, 1 cans straw mushrooms, 2 cloves garlic,
crushed, 2 fresh red chilli, finely chopped, 3 tsp. chilli
powder, salt and pepper to taste

Method

Combine all the ingredients except chicken, chopped
onion, chopped cilantro &
lime juice and bring to a boil.
Let it simmer for a few minutes
and add the rest of the
ingredients. Bring to a
Few minutes & serve immediately.

Pumpkin soup

Ingredients

2 ½ c. cooked and mashed pumpkin
3 to 3 ½ c. water, 1 tbsp. chopped and sautéed
onion, 1 tbsp. butter, 1 c. milk, 1 tbsp. curry
powder, salt to taste
 
Method

Blend pumpkin and water. Saute onion in butter.
Add onion and remaining butter to mixture.
Place mixture in saucepan and boil gently for
Three minutes. Add milk, curry and salt. Heat
Through, stirring constantly, but do not
Bring to a boil. Serve hot.

Spicy indian corn soup

Ingredients

1 lb. ground beef, 1 lb. green pepper, 1 onion,

1/2 tb beans, 4 cup tomatoes (puree) 2 cans

corn, 1 ½ tsp. cinnamon, 1 ½ tsp. allspice, 1

1/2 tsp. chilli powder, 1 ½ tsp, pepper to

taste
 
Method

Brown ground beef and onions and pepper.

Cook until onions and peppers are tender. Add

beans, tomatoes puree, corn. Add spice and stir

well. Simmer for several hours. Great for cool, fall

Evenings.

Cream of carrot soup with fragrant spices

Ingredients

1/4 c. unsalted butter, 1 c. finely
chopped onion, 1 tbsp. dark down
sugar, 1 tbsp. curry powder, 1/2 tsp.
ground coriander, 1/4 tsp. ground car-
damom, 1/8 tsp. nutmeg, 2 tsp. finely
chopped fresh ginger root, 1 lb. carrots,
peeled and thinly sliced, 2 medium
all-purpose potatoes, peeled and
sliced, 7 c. chicken broth, 1 c. heavy
cream, salt and pepper to taste, mint
leaves for garnish
 

Method

Melt butter in large, heavy casserole over low heat. Add the onion and
cook until soft and lightly browned, about 7 minutes. Stir in dark brown
sugar, curry powder, coriander, cardamom, grated nutmeg, and ginger
root. Cook one minute longer. Stir in carrots, potatoes, and chicken stock.
Allow it to boil for a few minutes. Lower heat and simmer 30 minutes or
until carrots are very tender. Strain the soup, reserving the liquid and solid
Separately.
Place solids in a container of food processor or blender. Cover and whirl
until pureed. Whisk puree into liquid. Return to casserole (the soup may
be made ahead to this point and frozen). Add cream simmer 10 minutes.
Season with salt and pepper to taste. Serve hot garnish with coriander or
Mint leaves.

Carrot coriander soup

Ingredients

1 lg. onion, sliced thin, 2 tbsp. unsalted butter, 1 clove
garlic, minced, 1 tsp. ground oriander, 10 carrots
(about 1 1/3 lbs.), sliced thin, 1 boiled potato (1/4 lb.),
peeled & sliced, 5 c. chicken stock or canned broth, 1
1/4 c. fresh orange juice, 1/2 tsp. salt, crushed 1/2
tsp. while pepper, 2/3 c. heavy cream (optional), 1/4
c. or more (to taste) fresh coriander leaves, whole or
minced (add after soup is cooked)

Method

In a saucepan, cook the onion in the butter over moderate
heat, stirring until soft. Add garlic ground coriander
carrots and potato and cook, for 2 minutes. Add
the stock, orange juice and rest of seasonings
(except coriander leaves) and simmer 20-30 minutes
or until carrots are tender. Pour the mixture in a
blender and blend it. Take the mixture in a saucepan.
Stir in the cream (optional). Season to taste with salt
and pepper. Ladle into warm bowel and sprinkle with
coriander leaves.

Fresh vegetable soup

Ingredients

1 can chicken broth, 3 T chicken bases, 2 quarts water, 1/4 tsp pepper, 1/8 tsp salt, 1 inch chunk ginger, peeled and crushed, 2 bay leaves, 8 large cloves garlic, crushed 2 stalks celery, thinly sliced, 1/2 bermuda onion, thinly sliced.1 large red pepper, chopped, 12 baby carrots, thinly sliced, 1 leek, thinly sliced, 5 mushrooms, thinly sliced, 1 scallion, sliced in one-inch pieces.

Method


Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course. serve if hot.