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SOUP
Click Here
for Dough Boys
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Creamy Leek and
Potato Soup
Ingredients:
4 large leeks sliced into 4cm pieces 2 potatoes peeled and
thinly sliced 1 onion peeled and thinly sliced 1/2 cup butter
salt and
black pepper 2 cloves 1/3 cup chopped fresh parsley to use as
garnish 1 litre water 2 oxo chicken cubes
130 ml fresh
cream
Method:
Melt the butter in a saucepan and fry
the leeks, onion and potatoes over medium heat for about 10 minutes Add
cloves, salt and pepper.
Add the water and the stock cubes and stir to dissolve Cover and let it simmer gently for 30-40 minutes Remove cloves
and put through a blender
Reheat and let simmer for five
minutes Stir in the cream and spoon into heated soup bowls
Garnish with sprinkle of parsley.
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Bacon, Leek
and Mushroom Chowder
Ingredients:
30ml oil 100gm sliced leek 250gm bacon,
fat and rind removed 250gm sliced mushrooms 250gm potatoes,
diced 750 ml water 750 ml milk, reduced fat
pepper
Method:
Heat the oil in a heavy based pan. Fry the leek, bacon, mushrooms and
potatoes for 5 minutes, stirring regularly. Add water, heat to boiling.
Reduce heat
Simmer 30 to 40 minutes until potatoes are soft. Stir in milk, and
reheat without boiling. Season to taste.
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Cream of Asparagus Soup
Ingredients:
50g butter 1 onion chopped 2 celery sticks
chopped 1/3 cup flour 3 tsp chicken stock powder 4 cups water salt
and pepper
445g can asparagus pieces or the equivalent fresh,
cooked 1/2 cup cream.
Method:
Melt butter in
saucepan and cook onion and celery till soft. Stir in flour and cook one
minute. Remove from heat.
Stir chicken stock in the water and add to the
saucepan Return to heat, bring to boil and keep stirring. Add the cream
and chopped
asparagus and juice from can. Simmer on low for 30 minutes.
Puree in blender or use hand wand and reheat gently. Season with salt
and pepper. Serve topped with parsley sprig.
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Cream of Cauliflower Soup
Ingredients:
1 cup water 1 cup cauliflower pieces 1 potato, cut
into pieces 2 tbsp butter 1 onion, chopped 1 garlic
clove, finely chopped
2 cups chicken broth 1 tsp
celery salt Salt and pepper 1/2 cup cream
Method:
Bring water to a boil. Add cauliflower and
potato pieces. Lower heat and simmer 10 minutes. Set aside, in cooking
liquids.
Melt butter into a clean casserole. Brown onion and garlic for
1 minute. Add cauliflower and potato pieces, along with cooking liquids.
Pour in chicken broth. Puree until thoroughly
mixed and smooth. Sprinkle with celery salt, salt and pepper.
Bring to a boil. Stir in cream.
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Cream of Silverbeet Soup
Melt 2 tbsp of butter and sauté 1 medium onion, a handful of chopped
celery and chopped parsley. Add 4 cups chicken stock and mix all.
Add 6-12 chopped leaves of silverbeet. Cook until tender then put in
food processor or blender until smooth. Add salt & pepper to taste.
Reheat and stir in half a cup of cream. You can add a dusting of paprika
on top for colour if desired and swirl a drizzle of cream for
decoration.
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Cream of Parsley Soup
Ingredients:
2 tbsp butter 125gm fresh parsley,
roughly chopped 1 medium onion sliced 1/4 cup blanched
almonds 750 ml milk 50gm celery,sliced
4 level tsp flour 1 litre chicken stock salt and
freshly ground pepper 60 ml fresh cream
Method:
Melt the butter in a large saucepan and add the parsley, onion and
celery. Cover the pan and cook gently until the vegetables are quite
soft.
Stir in the flour until smooth, then mix in the stock. Season and bring
to the boil. Cover the pan and simmer for about 25 minutes.
Cool a little then rub through a sieve or puree in a blender. Reheat,
adjust seasoning and stir in the fresh cream just before serving.
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Broccoli Soup
500g broccoli 25 g butter 1 tsp sugar 60g cheese 5 cups
chicken stock 3/4 cup cream 1 onion, chopped salt
and pepper
Sauté
onions in butter. Add coarsely chopped broccoli, stalks included. Cover
with stock and bring to boil, simmer till tender.
Put thru blender
or use hand wand. Return to pot
and add sugar, seasonings, cheese and milk. Heat but do not
boil.
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Spinach and Blue Cheese soup
Ingredients:
2
diced onions 25gms butter 2 tsp each ~ ground cumin, ground
coriander and ground nutmeg 1/2 tsp lemon pepper 4 large potatoes,
diced.
6 cups of chicken stock (or beef if preferred)
500gms spinach
(or silverbeet), 300gms blue vein cheese 1/2 cup cream
Method:
Sauté onions and add spices. Then add, with potato, to
the stock. Simmer till tender and then add spinach and simmer another 5
mins.
Blend blue cheese into soup. Add cream when ready to serve.
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Mulligatawny Soup
Can add more
curry or pepper to your liking ( I like crushed
peppercorns)
Ingredients:
2 cups finely chopped carrots
1 cup chopped green capsicum 2 stalks celery, thinly sliced
1/2 cup finely chopped onion
3 cloves garlic, minced 1/4 cup all-purpose
flour 1 to 2 teaspoons curry powder 1/4
teaspoon ground nutmeg 1/2 teaspoon salt
3 cups chicken broth 500g boneless skinless chicken breasts
1 cup low-fat milk 1 cup chopped seeded tomato 1/8 teaspoon black
pepper
1 medium apple, cored, peeled and sliced 1/4 cup uncooked
rice
Method:
In a large saucepan add the chicken breasts and cover with
water. A pinch of salt and bring to boil. Turn down to low and simmer
for 20 mins.
Remove and set aside to cool. Discard water. Chop chicken into small
chunks.
In same saucepan add carrots, capsicum, celery, onion and garlic,
cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg.
Cook and stir 1 to 2 minutes. Add chicken broth, chicken meat, milk,
tomato, apple, rice, salt and black pepper and heat to a boil.
Reduce heat to low and simmer, covered, 20 minutes or until rice is
tender.
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Pea
and Ham Soup
Into a big stock pot put approx 1.5kg's
of bacon bones and fill pot with water covering the bones. Add 2 1/2
cups of yellow split peas
Bring to the boil and simmer away until the peas have dissolved and the
meat is beginning to fall from the bones.
Remove the meat from the bones and add back into soup. Add 1 grated
carrot. and simmer for 5 minutes .Pepper to taste
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Potato and Corn Chowder
Chopped
fresh herbs to garnish
Ingredients:
1 onion, finely chopped 3 large potatoes peeled and
cut into 1cm cubes 1 red capsicum, diced 500g corn kernels 2 tsp
paprika
6 cups hot chicken stock 1/2 tsp finely chopped fresh chilli
(optional) 2 tbsp butter 1/4 cup flour 1 1/4 cups milk salt
Method:
Pre-heat crockpot to high for 20
minutes. Combine onion, potatoes, capsicum and corn in the cooker and
stir well to combine.
Sprinkle paprika over and add chicken stock,
chilli and stir. Cover and cook on high for 6 1/2 - 7 hours in crockpot.
Just before
serving, make a white sauce with the flour, butter and milk. When thick,
stir into the chowder until well combined.
Add salt to taste and
serve with fresh herbs sprinkled on top.
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Tuna and
Sweet Corn Chowder
Melt 2 tbsp butter 2 tbsp Flour 1 tsp curry p owder
and stir/cook for a minute Gradually add 600 ml made up chicken
stock and bring to boil.
Add 1 tin of creamed corn and 1 tin of drained Tuna Add 600 ml
milk and simmer gently 5 minutes Garnish with coriander ..
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Chicken and Sweet
Corn Soup
Ingredients:
75gm cooked chicken breast, thinly sliced
2 tbsp light soy sauce 2 tbsp cornflour 90ml
cold water 1 tbsp sesame oil salt black pepper
2 tbsp vegetable oil piece fresh ginger grated 1
egg beaten 2 spring onions, sliced diagonally 400g baby
sweet corn,sliced diagonally
900ml real chicken stock
(Campbell's if you must)
Method:
Place the chicken in a bowl with soy sauce, cornflour, water, sesame oil
and seasonings. Mix all together well.
Heat the vegetable oil in a large frying pan, add the ginger and
stir-fry for a few seconds. Then add the stock and baby sweet corn slices.
Bring to simmering point. Stir in the chicken mixture and slowly bring it to the boil stirring
constantly.Reduce the heat and simmer for 3 minutes.
Pour the beaten egg into the hot soup, stirring all the time. The egg
will coagulate immediately.
To serve - transfer to a warmed soup tureen and garnish with the sliced
spring onions.
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New Orleans Oyster
Soup
Add salt and pepper to taste
Ingredients:
8 tbsp butter 1
bunch spring onion chopped 1/2 cup finely chopped parsley 3
Tbsp flour 1 cup oyster liquid 1 ltr milk 3 dozen oysters
Method:
Sauté butter and onions, add parsley and cook 2
minutes. Blend in flour, stirring constantly. Cook slowly over very low
heat for 1/2 hour.
Add milk during process, add oysters and
cook for further 5 minutes.
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