APPLE AND FETA SOUP

 APPLE AND FETA SOUP

 

INGREDIENTS
- 500ml Chicken Stock
- 5 small Apples (granny smiths), quartered
- 1 small potato, peeled and grated
- 1 small onion, chopped
- 1 green pepper, seeded and diced
- 1 - 2 cloves garlic, crushed
- 1/2t (2.5ml) seasoned sea salt
- 1 bunch chives, chopped
- 1/2 cup (125ml) crumbled Feta


COOKING INSTRUCTIONS

Serves 3-4

1) Microwave all ingredients, except the chives and feta cheese, in a large, covered microwave dish for 12 mins (high)

2) Stir from time to time

3) Liquidise and add half the chives

4) Add seasoning if required

5) To serve reheat and garnish with remaining chives and Feta cheese

Vegetable Soup

 
5 to 10 potatoes
1 (15 oz) LeSeuer very young small Early peas
1 (16 oz) can tomatoes
1 (16 oz) can whole kernel corn
1 can tomato soup
1 (16 oz) sliced carrots
1 lb hamburger meat, ground
Onion
Salt to taste
Pepper to taste
Peel potatoes and put them on to boil. Brown hamburger meat and onions. When meat is brown and potatoes are done, add meat to potatoes. Do not drain water from potatoes. Add remaining ingredients and simmer until thoroughly warm.

Hamburger & Potato Soup

Hamburger & Potato Soup
1 1/2 lb. hamburger
1 lg. clove of garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 lg. onions
1 can cream of mushroom soup
1/2 c. water
Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and
onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining
potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on
low for 8 to 10 hours or on high for 3 to 4 hours.

Italian Tomato Soup

Italian Tomato Soup

Note: For this recipe, you'll need to use a
knife and put the soup pot on the stove, so get help from a grownup. This soup works as a packed lunch if you use a thermos. It also can be
frozen in individual containers for future use.

Prep time: 40-50 minutes
What you need:

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, chopped
• 1 (16 oz.) box of low-sodium vegetable stock
• 1 (28 oz.) can of crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup basil, chopped
• ¾ cup alphabet shaped pasta

Equipment and supplies

• Large Dutch oven or other heavy bottomed stock pot
• Knife
• Cutting board

What to do:

1. Place olive oil into the large pot over medium heat. (Adult help needed here!)
2. Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
3. Stir in vegetable stock and crushed tomatoes.
4. Season with salt and pepper.
5. Reduce heat to low and simmer for 25-30 minutes.
6. Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.

French Onion Soup

It's officially fall, my friends. Although I am already mourning the loss of fresh tomatoes, I am very much anticipating the warm and comforting recipes that the colder months seem to inspire. To kick this comfort food season off with a bang, I thought I would post this wonderful recipe for french onion soup (courtesy of America's Test Kitchen). Now, I must admit that I don't actually have this recipe on hand. In fact, I caught most of it on television while I was sitting in a waiting room somewhere. That said, despite the possible non-adherence to the exact specifications, the soup I did end up with turned out fantastic.

FRENCH ONION SOUP
Serves 6

Ingredients

3 pounds red onions, sliced
2 tablespoons butter

4 cups chicken broth
1 cup beef broth
1/4 cup red wine
Parsley, 1 sprig
Thyme, 1 sprig
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
French bread, sliced
6 deli slices of Swiss cheese,
1 cup Asiago cheese, (grated)
Salt and pepper, to taste

First off, I strongly advise you use red onions. Yellow or white onions are not a substitute in this recipe. To begin, you will want to caramelize your onions. I would recommend using an oven-safe, non-reactive pan for this (I used a Creuset dutch oven). Melt 2 tablespoons of butter into the pan on medium heat. Once melted, turn the heat up to medium-high and add the onions and a hearty pinch of salt.



It will take about 45 minutes for the onions to caramelize, so make sure you stir frequently. Once the onions are finished, add your chicken and beef stock, the red wine, and the parsley and thyme (tied). Bring to a boil. Let simmer for 20-30 minutes, being sure to scrape the bottom of the pan a few times. Once the simmering time is up, add the brown sugar and balsamic vinegar. Stir and let stand for five minutes. Salt and pepper to taste. I sometimes add a smidge more brown sugar and a pinch more balsamic then the recipe suggests. Use your best judgment when balancing the flavors.

Ladle the soup into oven-safe bowls. Top first with bread (2 slices from a french baguette is usually sufficient), a slice of swiss cheese, and some grated asiago and the end. Put under a broiler until the cheese is gooey and browned (about five minutes). Let stand for 5 minutes before serving. 

Palak Soup

Palak Soup recipe

Ingredients:

 

1,Chopped Palak - 2 cups tightly packed or one medium size bunch.
2. Green chillies -3-5 /as per ur taste
3.Onion - 1 big finely chopped.
4 Ginger/Garlic- if u prefer any flavouring.
5.Fresh cream -1 table spoon or even more.
6.Jeera -1 tsp,
7.Ghee -1tsp,pepper pow-1/4tsp,salt -to taste

Method:
First wash,chop and boil palak + green chillies with just sufficient water.(i take 2:1 - 2:palak,1:water)
The best way is to boil the water to rolling stage and drop in the leaves and cover for 1/2sec and stir so that all leaves turn mushy.and lower the flame and let it stay covered for another 1sec.leave it to cool or just warm to grind into a fine puree along with water left.

In a pan add ghee - put jeera and stir,add chopped onions and stir till light brown colour and if u like u can add garlic or ginger or even both.my hubby likes it with garlic fal so i slice them lengthwise thin.and stir.
Add the palak puree and stir, add some water if the consistency is very thick and cook for 2min.Add cream(if u have stored cream at home just beat it to fine consistancy)and stir,add salt.It doesn't need more cooking so bring off the flame and serve with pepper pow
If u love to have more cream just pour a tsp of cream on the top while serving.