Soup Recipes - page 2

CURRIED FROZEN GREEN PEA SOUP

500g frozen green peas, 2 oz butter, 3 tablespoons flour, 2 teasp. Curry powder, 4 cups water, 3 chicken stock cubes, ½ cup cream or milk.

2 tablespoons chopped mint.S&P

Drop peas into boiling salted water, cook 7 mins,drain and blend.

Heat butter in a pan, add flour and curry, stir to combine, remove from the heat. Gradually add water, stir to combine,return to heat, add stock crumbed cubes and stir until thickened. Reduce heat, add pureed peas, cream or milk. Simmer gently 5 mins uncovered. Season with S&P.

Michelle - Ivanhoe, Vic.

EASY CREAM OF CARROT SOUP

1 ½ oz butter 1 chicken stock cube

1 lb carrots…………….1 ¼ cups milk

1 onion…………………1/2 cup cream

4 cups water s & P , parsley

Heat butter, add finely grated carrots, peeled and chopped onion. Cook and simmer on low heat 5 mins, stir until butter is absorbed. Add the water and stock cube, cover and simmer 30 mins.

Cool and puree.

Return to the pot, add milk, bring to boil, add cream and serve.

Garnish with parsley.

Anonymous

HAM AND SPLIT PEA SOUP

Hock of ham, 1 onion chopped, 2 sticks celery, 2 bay leaves,

2/3 packet split peas, 2 chopped carrots,

Cover hock with water ( about 10 cups)

Combine all in a large pot, cover , bring to the boil, and simmer about 3 hours or until the peas are soft.Remove bay leaves.

Carefully remove the hock, remove the ham, discard the rest.

Puree the soup and return chopped ham to the pot.

Anonymous

MY EASY MINESTRONE SOUP

I throw all ingredients into a crockpot overnight or all day on low.

lamb shank(or any meat bone or even stock cubes)garlic, salt and pepper, onion, diced, bay leaves, mixed italian herbs, half packet of soup mix(or barley) presoaked overnight, 2 cups red beans(or any mix of your favourite beans), 3 stalks chopped celery,3 carrots chopped, handful chopped green beans, chopped, 1 x 825g can of diced tomatoes .

Then, once all this has cooked slowly I add a packet of rice pasta, which cooks very quickly, but you could add any pasta you like for the last part, until the pasta is al dente

Jen - Port Melbourne, Vic.

EASY PUMPKIN SOUP

1 ½ lb pumpkin, 4 cups water
2 large onions salt and pepper
½ lb potatoes
3 chicken cubes
Cream and nutmeg to garnish.
Boil first 6 ingredients to-gether until soft. Blend until smooth. Reheat… serve and garnish with a dob of cream and a sprinkle of nutmeg.

Jen - Port Melbourne, Vic.

EVEN EASIER PUMPKIN SOUP IN A HURRY

( my quickest of all soup recipes )An even easier, quicker pumpkin soup can be made by half cooking the whole pumpkin (or piece)in the microwave-this softens the skin and allows you to get the pumpkin flesh away from the skin very quickly and easily.Add garlic, salt, pepper, a sweet potato(kumara), chopped, a litre of chicken stock, cook together in the microwave until soft, blend with bamix or blender and serve. (If you are not concerned about fat and cholesterol go for a swirl of cream. I use a swirl of goat's milk and sprinkle with parsley and nutmeg......
Jen -hafnu

Jen - Port Melbourne, Vic.

QUICK START SOUP

(for those wanting to really watch their weight). Best, healthy, easy weight watchers staple food.

(highly recommended by my parents who keep their teenage figures by eating this most lunchtimes)

(defintitely one of the best easy soup recipes)

2 cups green beans, cut into ¼ " slice

2 large cans diced tomatoes

2 cans beef consume

1 bunch spring onions, diced

1 bunch celery, cut up small dice, leaves and all

3 fresh tomatoes, diced small

3 green capsicums, diced small

1 kg carrots, diced

2 chicken stock cubes

1 beef stock cube

2 cups warm water

Cook all this together until the vegies are soft. Eat as much as you like when hungry.
(Favourite lunch of Pam and Jim - Corowa, N.S.W.)

VELVET PEA AND ZUCCHINI SOUP

¾ cup chopped spring onions, 1 medium brown onion chopped, 55g zucchini, 1 tablespoon butter, 5 cups chicken stock, 2 cups shelled green peas, 1 cup peeled and diced potatoes, ½ teasp. Salt. Cream for garnish.

Gently cook spring onions, finely chopped onion and diced zucchini in butter until soft but not coloured. Add stock, peas, potatoes and salt and cook about another 15 mins. Until tender. Reserve a few peas and blanch them for a few mins. in boiling water.

Allow to cool, blend all together, place in a large bowl and chill well before serving, alternately serve hot.

Garnish with cream and a few peas on the top.

Emma - Perth, W.A.

WALNUT SOUP

(if your tired of all your usual soup recipes you have to give this one a try)

2oz walnuts ½ pt full cream milk

1 oz butter 1 small finely chopped onion

1 oz flour 1 ½ pints chicken stock

2 egg yolks 2 ½ oz cream/

salt and pepper.

Remove skin and grind walnuts, scald the milk , pour over the walnuts and leave ½ hour.

Melt butter and saute onion, add flour and stock, bring to the boil, season and simmer 7-10 mins.

Add walnuts and milk, mix the eggs and cream to-gether with some hot soup, and blend in all together.

Reheat without boiling and serve.

Emma - Perth, W.A.

I hope you try and also enjoy some of these soup recipes