Friday, June 24, 2011

Spicy Parsnip Soup

Spicy Parsnip Soup

Ingredients

Spicy Parsnip Soup
2 tablespoons butter or margarine
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon (stock)
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste


1 US cup measurement = 4ozs, liquid or dry weight.

Method


  • Melt butter or margarine in bottom of pan. 
  • Add chopped onion and fry until soft. 
  • Add cubed parsnips, curry powder and garlic.
  • Fry for a couple of minutes. 
  • Dissolve the bouillon cube in the boiling water and add to pan. 
  • Stir well. 
  • Reduce heat and simmer for 15 minutes or until parsnip have gone soft. 
  • Remove from heat. 
  • Blend the soup down to a liquid in a blender or liquidizer. 
  • Return to heat, add cream, mix through well but DO NOT ALLOW TO BOIL. 
  • Season to taste, and serve.

Sunday, May 22, 2011

Sweetcorn Chicken Soup

This is an Indo-Chinese recipe for sweetcorn chicken soup that is to die for! It is also a great way to use up a chicken after a roast meal.

Ingredients


  • 1 pint of chicken stock, or whatever amount you have made 
  • 1 egg, beaten 
  • 1 or 2 cups of shredded, cooked chicken 
  • 1 tablespoon of soy sauce 
  • drizzle of sesame oil
  •  2 Spring onions (stems) or chives, or green onions
  • small tin of puréed sweetcorn


Method


  1. Make your own chicken stock - cover the bones with freshly drawn cold water in a big pan with a lid, add half an onion and any old bits of veg lying around. Add a little salt and a teaspoon of Schwartz Season All Spice.
  2. Boil then reduce and simmer with lid on for about 3 hours.
  3. Strain the bones and skin, leaving only the stock in a bowl.
  4. Return the stock to a pot, and add a couple of handful of shredded cold cooked chicken. 
  5. Add the puréed tin of sweetcorn. If you can't get a tin of puréed sweetcorn locally, but a small tin of sweetcorn and run through the blender.
  6. Bring to boil then add the beaten egg, but by bit, stirring all the time. Then add about a tablespoon of soy sauce, mix well and remove from heat.
  7. Chop up a couple of spring onions and use as a garnish.
  8. Serve in bowls and drizzle a little sesame oil over each portion.
I just made this tonight for the first time as I only made fresh chicken stock last night and was wondering what soup to make. This was so easy. You can also use a proprietary stock cube which makes it even easier!

Unfortunately, I have no photo at this time because it was so delicious, everyone couldn't wait to sample it. I'd like to thank Thasneen.com for giving me the recipe.