Sunday, August 16, 2009

Soup 's.....

Tomato soup


1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste


Heat the oil in a large pot and saute the onion, celery, and carrots until vegetables are tender.
Add the tomatoes and basil.
Simmer over low heat, stirring occasionally, until tomatoes are softened.
Transfer the mixture to a blender or food processor and carefully blend until smooth.
(Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
Return pureed mixture to cooking pot and combine with the stock.
Simmer, uncovered, until soup is reduced to the desired consistency.
Season with salt and pepper to taste.
Makes 4 servings.

Sweet Corn Vegetable Soup


Sweet Corn - 1 tin
Vegetable Stock - 3cup
Corn Flour - 1tbs
Salt to taste
Ajinomoto - a pinch
1 Egg
Milk - 1/4cup

Method :

Put the sweet corn in a dish and add the vegetable stock into it.
Mix the corn flour with 1/4cup of water.
Keep the vegetable stock in the fire and when it begins to boil, add the corn flour. Boil for 10 minutes.
Add salt and milk into it.
Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg.
Remove it from the fire and add ajinomoto.

Note : Pepper powder can also be added if needed

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