News3 mins ago
soup recipes please
10 Answers
Hi there,
am cooking this afternoon for winter warmer recipes for tomorrow due to our nasty, wet, grey, cold weather that is signifying the end of the beginning! soon to be winter, boo: then Christmas, hurrah.
anyways, I have a pumpkin which I've made soup before from (not this actual pumpkin of course) but wondered if anyone has a superdouper recipe for it. I also have some old cauliflower that isn't relly good enough for steaming but isn't yet past it enough to throw on the compost.
So, anyone know any delicious pumpkin or cauliflower recipes please?????
thanks very much, as always
mimi
X
am cooking this afternoon for winter warmer recipes for tomorrow due to our nasty, wet, grey, cold weather that is signifying the end of the beginning! soon to be winter, boo: then Christmas, hurrah.
anyways, I have a pumpkin which I've made soup before from (not this actual pumpkin of course) but wondered if anyone has a superdouper recipe for it. I also have some old cauliflower that isn't relly good enough for steaming but isn't yet past it enough to throw on the compost.
So, anyone know any delicious pumpkin or cauliflower recipes please?????
thanks very much, as always
mimi
X
Answers
1 to 10 of 10
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Brocolli and stilton is easy to do:
chop some celery and a small onion and put in the bottom of a big saucepan with just enough water to cover. Add brocolli and more water if needed. Bring to the boil then let it simmer for about 5 or 10 minutes. Whizz it all up with a hand blender. Crumble some stilton (or cheddar if you don't like Stilton) into the mix and blend again.
chop some celery and a small onion and put in the bottom of a big saucepan with just enough water to cover. Add brocolli and more water if needed. Bring to the boil then let it simmer for about 5 or 10 minutes. Whizz it all up with a hand blender. Crumble some stilton (or cheddar if you don't like Stilton) into the mix and blend again.
Pumpkin or cauliflower have I none, but what I do have I will freely give you mimi... the best winter chill chasing soup has to be this one... somewhat of an effort required, but well worth it:
Semi-Easy Hot and Sour Soup
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce (More, to taste if needed)
1/2 cup cooked Julienned chicken or pork
1/2 cup mushrooms, diced (We like the Chinese Wood Ear variety)
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/4 cup white vinegar (More to taste, if neeed)
1/3 cup canned bamboo shoots, julienned
1/2 cup bean sprouts
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1/2 cup seaweed (If you can find it)
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
Semi-Easy Hot and Sour Soup
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce (More, to taste if needed)
1/2 cup cooked Julienned chicken or pork
1/2 cup mushrooms, diced (We like the Chinese Wood Ear variety)
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/4 cup white vinegar (More to taste, if neeed)
1/3 cup canned bamboo shoots, julienned
1/2 cup bean sprouts
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1/2 cup seaweed (If you can find it)
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
1 to 10 of 10
