Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

French Onion Soup

4 large Spanish onions (about 900g/2lb)
3 tbsp extra virgin rapeseed oil
4 thyme sprigs
2 bay leaves
1 rounded tbsp plain flour
1 tbsp Swiss vegetable bouillon
For The Topping
1 garlic clove , crushed
1 tbsp extra virgin rapeseed oil
4 long slices from a baguette
25g Parmesan , coarsely grated
50g Gruyère , coarsely grated
leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 min, stirring often. The onions shouldn't brown yet, just start to soften. Lower the heat, then cook slowly for 35 min, uncovered, stirring often until the onions have reduced right down and are very soft.
While the onions are cooking, bring the water to a boil in a small pan, then bubble away for 30 secs. Remove and leave to cool. Tip the flour into a small heavy pan and toast over a medium heat for a few min, stirring occasionally, until light brown in color. Set aside.
When the onions are very soft and reduced, turn up the heat so they caramelize, then cook for another 12-15 min, stirring along the bottom of the pan occasionally to mix in the brown sticky bits. When the bottom of the pan and all the onions are sticky and a rich brown color, stir in the flour. With the heat still high, gradually pour in the water, again stirring in the bits from the bottom. Pour in 1.2 liters of cold water. Stir in the bouillon, then slowly bring everything to the boil. Skim off any froth from the surface. Simmer for 15 min so all the flavors can mingle.While the soup simmers, make the topping. Heat oven to 200C/fan 180C/gas 6. Mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes. Scatter over a baking sheet, then bake for 8-10 min until golden. Set aside. Line a baking sheet with baking parchment or a sheet of non-stick silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet into a 13 x 8cm rectangle. Bake for about 8 min until melted and turning golden. Remove, leave to firm up, then snap into jagged pieces.

Special Winter Soup

1-Chicken stock 6 cups
2-Chicken breast (chopped) 1
3-Salt ½ tsp + ½ tsp
4-White pepper ¼ tsp
5-Black pepper 1/2 tsp
6-Siracha sauce 1 tbsp (optional)
7-Soya sauce 1 tbsp
8-Chicken powder 1 tbsp (heaped)
9-Cabbage (finely chopped) 1/2 cup
10-Carrot (chopped) 2 tbsp
11-Mushroom (sliced) 2 tbsp(optional)
12-Spring onion leaves 1/4 cup
13-Coriander leaves (chopped) 2 tbsp
14-Corn flour 3-4 tbsp
1-Heat stock, add chicken and cook until chicken tender.
2-Now add cabbage, carrot, mushroom, salt, white pepper, black pepper, siracha sauce, soya sauce and chicken powder; cooks for 10 minutes.
3-Mix corn flour in ¼ cup water and pour in soup to thicken.
4-Lastly add coriander and spring onion leaf.
5-Serve hot.

Bloody Mary Soup

Tomatoes 3 nos
Tomato juice 500 ml
Green chillies 3 nos
Balsamic vinegar 1 tablespoon
Salt/pepper to taste
Celery salt/sea salt a pinch (for garnish)
Lemon juice1 lemon

Wash and clean the tomatoes
Boil water in a pan and put the tomatoes in it for 30 seconds . Then remove the tomatoes and put them in chilled water
Remove the skin of the tomatoes and chop finely
Take a pan and put the chopped tomtoes in it
Let the tomatoes cook for 2 minutes
Add the tomto juice, and the rest of the ingridients and seasoning
Let it cook and check if it needs more lemon juice or chilli
Check the consistency and pour into the serving bowls/cups
Garnish with sea salt/celery salt
Serve hot

Egg Soup

Eggs 2
Scallion 2
Chicken Stock 5 cups
Coriander leaves 1 tbsp
Soy sauce 1 tbsp
Black Pepper
Oil 1/2 tbsp
Mix chicken and mushroom in a bowl and fry in oil for few minutes. Then add chicken stock in it and let it boil. Then add chopped spring onion in it. Beat the eggs and pour then in soup from height and stir the soup continuously while adding the egg. Garnish with coriander leaves and serve with soya sauce and vinegar.

Indian style chicken soup

250 gms chicken (bone-in chicken)
1 cup mixed vegetable carrot, potatoes, peas etc (choose any)
½ cup of corn
Few tbsp. Lemon juice (helps in fighting flu and cold)
1 tbsp. ginger shredded or grated or paste
1 tsp ghee or oil
1 bay leaf
Few pepper corn
2 Small cinnamon stick
3 to 4 cloves

Add potatoes, peas, corn, chicken, salt, 1 cinnamon stick and few pepper corn to a pressure cooker. Pour enough water (3 to 4 glasses) and cook for 3 whistles.
Heat a deep pan with oil, sauté the rest of the spices along with ginger
Add carrots and fry for a min. cook till the carrots are cooked.
Drain off the stock to the pan and set aside chicken.
Shred the chicken and add it back to the pan.
Squeeze in the lemon juice and add pepper powder.
Serve warm.

Balinese Vegetable Soup

225 g French Beans
1 clove Garlic
4 Almonds
2 Red Chilies (chopped)
2 tbsp Oil
1 tsp Salt
1 medium Onion (sliced)
11/3 cups Bean Sprouts
½ tbsp Coriander Powder
2 Lemons
2 cups Coconut Milk
How to make Balinese Vegetable Soup
Grind garlic, one red chili, almonds and coriander powder into a paste.
Heat oil up adding onion and sauté for a minute.
Add French beans and sauté, the ground paste and half a cup of water, add salt and cook for a couple of minutes.
Slice a lemon into thin pieces and add. Squeeze the rest of the lemon into the cooking mixture.
Cook until the mixture comes to boil. Put the bean sprouts into the bowl and pour the hot soup over. Slice the remaining red chilies into diagonal slices and sprinkle over the soup. Serve when hot

Chicken Rice Soup

Boneless chicken cubes ½ kg
Chopped onion 1/2 cup
Salt 1 tsp
Crushed dried thyme leaves 1/2 tsp
Pepper 1/4 tsp
Thinly sliced celery 1 cup
Thinly sliced carrots 1 cup
Uncooked white rice 1/2 cup
Add chicken and water to large pan. Bring to a boil, occasionally skimming surface. Reduce heat to low. Cover pan and simmer 15 minutes. Add onion, thyme, salt, and pepper. Cover and simmer 45 minutes. Remove chicken and skim fat from chicken broth, bring to a boil. Stir in celery, carrots, and rice. Reduce heat to low. Cover and simmer 20 to 30 minutes.

White Bean Chicken Soup

3 Boneless Chicken Breasts, Skin Removed, Cut Into 1 1/2 Inch Pieces
3 Stalks Of Celery, Chopped
2 Large Carrots, Chopped
1 Small Onion, Chopped
2 Cloves Garlic, Minced
4 to 5 Cups Chicken Broth
3 Tablespoons Olive Oil
1 Bunch Fresh, Chopped Parsley
1 Hot Chile Pepper, Finely Chopped (Optional)
3 Cups Cooked Cannelloni Beans (Or Other White Beans)
1/4 To 1/3 Cup Instant Polenta
Salt & Pepper
In a heavy pot, heat the oil, and then once it is hot, add the chicken pieces, and cook until the chicken is thoroughly cooked.
Remove the chicken to a bowl, and add the vegetables to the pot, and cook until they are just beginning to soften.
Add the broth, and seasonings, and cook for 30 minutes over low heat.
Add the chicken, beans, and parsley, and taste.
Adjust the seasonings as needed, and cook then add 1/4 cup of the polenta to thicken.
Continue to cook, stirring often, until the soup has thickened, adding a little more polenta if needed.
Serve hot with garnish of choice.

Chicken And Oats Soup

1 cup oats
1 cup soaked split bengal gram
2 - 3 sprig parsley leaves
½ tsp cumin powder
½ tsp black pepper powder
100 - 125 gm boneless chicken
1 tsp olive oil
Salt to taste
For garnish
Soaked split bengal gram
Cumin powder
Black pepper powder
Roast oats in a pan.
Meanwhile, coarsely grind the bengal gram, parsley, cumin powder and black pepper powder in a mixer also add water in it to prepare a paste.
Now, add the prepared paste and water in the oats.
After this, sprinkle salt on the chicken juliennes and put them in the soup.
Next, add olive oil and salt in it to cook.
Garnish the prepared soup with soaked split bengal gram, cumin powder and black pepper powder.
Your Chicken & Oats Soup is ready.

Easy Dhal Soup

2 tablespoons olive oil
2 garlic cloves, crushed
1 onion
1 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon ground cumin
2 lbs canned chopped tomatoes
1 cup red lentil
1 tablespoon lemon juice
2 1/2 cups vegetable stock
1 1/4 cups coconut milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

Gazpacho - Cold Spanish Soup

3 cups tomato juice
3 tomatoes, cut up
1 Cucumber, diced
1 Green capsicum, diced
1 tbsp. parsley
1 tbsp. vinegar
Juice of lemon
salt to taste
1 clove of garlic, smashed
In a blender add tomato juice, tomatoes, diced cucumber, green capsicum, parsley, vinegar, lemon juice, salt and garlic to blend well and Chill.


کوکونٹ ملک ۔۔ تین پیالی
سبزیوں کی یخنی ۔۔ تین پیالی
لیموں کے پتے ۔۔ چھ عدد
تازہ ادرک ۔۔ تین ٹکڑے
لیموں کا رس ۔۔ ایک کھانے کا چمچہ
براؤن شوگر ۔۔ ایک چائے کا چمچہ
فش سوس ۔۔ دو کھانے کے چمچے
بھنی مرچ کا پیسٹ ۔۔۔ دو چائے کے چمچے
لیمن گراس ۔۔ ایک کھانے کا چمچہ( کٹی ہوئی)
مڑغی کی بوٹیاں ۔۔ 400 گرام (بغیر ہڈی)
مشرومز سلائس ۔۔ ایک پیالی
بے بی کورنز ۔۔ آدھا پیالی
نمک ۔۔ حسب ذائقہ
تازہ بیزل ۔۔ سجاوٹ کے لئے
ایک گہرے پین میں کوکونٹ ملک اور سبزیوں کی یخنی ملا کر گرم کریں، جب ابال آجائے تو لیموں کے پتے، ادرک، لیموں کا رس، فش سوس، چینی، مرچ پیسٹ اور لیمن گراس ڈال دیں۔ پانچ منٹ ہلکی آنچ پر پکائیں پھر گوشت، بےبی کورنز اور مشرومز بھی سوپ میں شامل کردیں اور مزید پانچ منٹ پکنے دیں۔ اب اس سوپ کو چکھ کر دیکھیں کہ اگر لیموں، چینی یا فش سوس کم لگے تو اضافہ کر دیں۔ ڈش میں نکال لیں، نمک چھڑک کر اور تازہ بیزل سے سجا کر پیش کریں۔

Arab Chickpea Soup

1 cup chickpeas, soaked in water overnight, then drained
8 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
8 cloves garlic, chopped into small pieces
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground mustard seeds
1/4 cup lemon juice
Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
Add frying pan contents with the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot

Vegetable Soup

Mix Vegetables 500 grams
Tomatoes 5-6
Chopped Garlic 4-5
Crushed Black Pepper 1 tsp
Red chili Powder ½ tsp
Cinnamon Powder 1/3 tsp
Chicken Stock as required
Butter as required
Oil 2 tbsp
Salt to taste
Cut vegetables into fine slices. Put tomatoes into warm water then take it out, peel off the skin and discard the seeds.
Add tomato and chicken stock into a blender jug blend it and make a paste.
Heat oil in cooking pan and add chopped garlic cloves, tomato paste, and mix vegetables; cook few minutes in a low flame heat.
When the vegetables are tender dish out soup in a serving bowl and add crushed black pepper, a pinch of salt, red chili powder and cinnamon powder and butter mix it well and serve it.

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Boiled Noodles 1 cup
Whole Red Chilies 4-6
Curry Leaves few
Oil 1 tbsp
Chicken Stock 4 glass
Lemon Grass 10 gms
Chopped Ginger 1 piece
Salt as required
Soya Sauce 1 tbsp
Lemon Juice 1 tbsp

Heat 1 tbsp oil add 4-6 whole red chillies, a few bay leaves , 1 word lemon grass and 1 piece of chopped ginger. Now add 4 glasses of chicken stock and cook for 5 minutes. Add 1tbsp soya sauce , salt, and 1 tbsp lemon juice. Mix well Add this 1 cup of boiled noodles. Turn off the stove.

Hot & Sour Chana Soup

2-3 Tomato
2 tbsp Olive oil
1-2 tsp Sesame oil
1 cup Roasted Chickpea
1 tbsp Dry Thyme
To Taste Salt
2-3 tbsp Vinegar
1 tsp Black Pepper powder
1-2 tsp Finely chopped Parsley
1 tbsp Red Chilli paste
For Garnish
Finely Chopped Parsley
Take a pot & put olive oil for heating, add chickpea, thyme, salt, chopped tomato, vinegar, black pepper powder, parsley, red chilli paste & hot water. Mix it all and cook it for 10-12 mins.
Garnish it wth parsley.
Hot & Sour Chana Soup is ready to be served.

Cream Of Tomato Soup

Cream 1 cup
Tomato (boiled and peeled) 6
Onion (finely chopped) 1
Black Pepper 1 tbsp
Milk 1 glass
Tomatoes Chopped (round and thickly chopped) 4
Butter 1 tbsp
Chicken Powder 2.5 tbsp
Cooking Instructions
Then blend tomatoes and onion. After that take a jug of water and add in a pot.
Then add chicken powder and black pepper. Now cook it well for 30 minutes. After that add milk and cream.
Cook them all for 5 minutes. At the end fry the tomatoes that are left.
Add the fried tomatoes in above curry and serve.

Chicken Chili Soup

2 pounds boneless, skinless chicken breasts, cubed
Salt and pepper to taste
2 cups salsa
1 (14 1/2-ounce) can chopped tomatoes, with juice
4 cups fat-free chicken broth
1 (4-ounce) can chopped green chilies
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
2 cups frozen corn, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can navy beans, rinsed and drained
Shredded reduced-fat cheese,, and red onions, optional
In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly..


8-10 cups chicken stock
1 lb chicken breast fillet boneless
1 canned corn kernels
1 tablespoon cornflour (cornstarch)or as required
1/2 cup vinegar
2 tablespoons light soy sauce
2 eggs beaten
2 tbsp green pepper finely sliced 2 2 2 tbsp carrot finely grind
2 green cabbage finely grind
Bring the stock to the boil in a large saucepan .
Add chicken breast fillet to the stock, boiled it for few minutes then turn off the stove and cover the pain with a lid for 15 minutes.
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add corn , vinegar and veggies to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
Add shredded chicken to soup.
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Serve topped with the some drop of soy sauce & hot sauce
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