Soups served:
- Creamy Potato Soup
- Biltong Soup
- Butternut Soup
- Carrot Soup
- Chicken Noodle & Mushroom Soup
- Tomato & Carrot Soup
- Bean Soup
- Hot Borscht Lettuce Soup
- Chilly Beef & Green pepper Soup
- Broccoli, bacon and feta
- Peas & Ham Soup
- Chicken Soup
- Vegetable Soup
- Sante Fe Sweet Potato
Creamy Potato Soup
5 Large washed potatoes
3 Onions - chopped
1x410g Tin of mushroom soup
10ml Salt Black pepper to taste
750ml Milk 5ml Mild English Mustard
1ml Nutmeg
1 Cook potatoes until soft. Remove the skins and smash the potatoes fine. 2 Cook the onions soft in a little water. Mix with the potatoes. 3 Add the rest of the ingredients and heat slowly while stirring continuously. Bring to boiling point. Serve warm. Makes 8 portions
Biltong Soup
250 ml butter
4 beef stock cubes
20 ml coarsely ground black pepper
4 ml whole nutmeg, grated
4 ml freshly ground coriander
500 ml cake flour
1liter milk
4 l boiling water
500 ml coarsely grated Cheddar cheese
400 g finely sliced moist biltong
125 ml cream
500 ml port (to taste)
200 g grated blue cheese bread sticks for serving
Melt the butter in a heavy-based saucepan. Crumble the stock cubes and add along with the spices. Add the flour and heat, stirring continually until the flour begins to simmer. Mix the milk and boiling water, and slowly stir into the flour mixture. Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken.
Remove from the heat and stir in the Cheddar cheese and half the biltong. Do not bring the mixture to boil again. Keep warm until ready to serve. Stir in a little cream and port just before serving if desired. Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong and crumbled blue cheese on top. Serve with bread sticks. (Makes about 5 liters of soup)
Butternut Soup Recipe
2 medium butternuts
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy.
Serve the soup hot. Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish. Makes 2 liters (8 cups) of soup
Carrot Soup
30 ml olive oil
1 large onion, chopped
2 cloves garlic, crushed
3 ml ground cumin (jeera)
500 g carrots, scraped and cut into pieces
1 large potato, peeled and cut into pieces
1 litre vegetable or chicken stock
410 g white kidney beans, drained salt and freshly ground black pepper
plain yoghurt for serving
chopped fresh parsley for garnishing
Heat the oil in a saucepan and sauté the onion until soft. Add the garlic, cumin, carrots and potato pieces and sauté until glossy. Add the stock and bring to the boil, reduce the heat and simmer slowly until the vegetables are tender. Cool slightly and process in a food processor. Return to the saucepan, add the beans and repeat. Ladle into hot soup bowls and garnish with a swirl of plain yoghurt and parsley. Serves 4
Chicken Noodle Mushroom Soup
1 boiled chicken de-boned and skinned.
2 Carrots grated
2 Potatoes peeled and grated
2 Leeks cut in rings and washed
1 Medium onion cut in small blocks.
1 packed of brown mushrooms cut in chunks.
¼ packed of Chinese noodles (You can also use Spaghetti/2 min noodles)
1 cube of chicken stock mixed with water
Put everything in a huge pot and boil until all ingredients are cooked. Add more water if necessary. Do not add salt, as the chicken stock will provide enough salt.
Tomato and Carrot Soup
15g butter
10ml sunflower oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 medium carrots, peeled and finely chopped
500g tomatoes, skinned and roughly chopped
1 apple, peeled, cored and chopped
Bouquet garni of thyme, marjoram and 1 bay leaf
1 litre vegetable or chicken stock
salt & freshly ground black pepper
Heat the butter and oil in a large saucepan, add the onion and garlic, and cook over a low heat for 10 - 15 minutes, until soft and transparent. Add the carrots and stir over a low heat until all the fat has been absorbed. Add the tomatoes, apple, bouquet garni and stock, season with salt & pepper and bring to the boil.
Cover the saucepan and simmer for 45 minutes. Remove and discard the bouquet garni and pass the soup through a fine sieve or a blender. Return it to a clean pan, heat through and adjust seasoning
Bean Soup
500 g sugar beans
25 ml butter
1 onion, finely chopped
250 g streaky bacon, rind removed, finely chopped
few pieces beef shin
65 ml fresh parsley, finely chopped
1 bay leaf
2 litre cold water
finely grated rind of lemon
45 ml fresh parsley, finely chopped
salt and freshly ground black pepper to taste
Soak the beans overnight or according to the quick soaking method (see Tips). Drain and rinse. Heat the butter in a large saucepan and fry the onion until glossy. Add the bacon and stir-fry until done.
Add the drained beans, shin, parsley, bay leaf and cold water and simmer slowly for about four hours until both the beans and meat are tender. Mash the beans slightly and season with lemon rind, more parsley, salt and freshly ground black pepper to taste. Serve hot with vetkoek. Serves 5.
Hot Borscht
The individual ingredient-quantities will be deterimed by the amount of soup you want, but the rule of thumb is much more of onion, potato, cellery in ratio to the other ingedients.
Onion
Cellery
Potatoes
Smoked German Sausages / or crispy bacon pieces.
Tomato (fresh and pealed) or 1 small tin tomato puree
Carrots
Gerkins
Mushrooms
Chop/dice all the ingredients. Glaze the onions, then add all of the abovementioned ingredients. Add boiling water, enough to cover content, stir sporadically whilst bringing it to a boil. Turn the plate down, allowing the soup to simmer until the carrots and potatoes are soft.
Add the Sauerkraut- (in future I will chop the sauerkraut before adding it to the mix.) Add more boiling water, to bring all in balance, simmer for about 10-20 minutes to allow fragrance-mix.
Add 1 packet of Royco’s Brown Onion soup (pre-mix with a bit of water or cream) Cook for another 5 minutes. Serve with a wollop of wipped fresh cream. I would not go for the sour cream as the sauerkraut adds enough sour flavour.
Lettuce Soup
2 Big Lettuce
20 g Margarine
1 Onion
2 Chicken OXO cubes
2 cups Boiling Water
1 cup White Sauce
Salt
Pepper
Sugar
2 tablespoons Cream
Slice lettuce Chop onion Melt the butter over moderate heat Put onion and lettuce in pot “Prut“ slowly for 10 minutes. Dissolve Chicken OXO cubes in hot water. Pour the hot water in the pot. Boil for 15 minutes. Flavour with salt and pepper and sugar (very little sugar). Pour the soup in a liquidizer. Pour the white sous in the soup and boil for 10 minutes. Just before you serve the soup, pour the 2 tablespoons cream in the soup. Serve hot and garnish with parsley.
Chilli Beef and Green Pepper Soup
2 onions, chopped
25ml sunflower oil
10ml tomato paste 1 pkt.
Royco chilli beef & green pepper soup
400ml water
2 x 410 cans butterbeans, drained
Fry onions in oil until soft, then add tomato paste and butterbeans 2. Add soup powder mixed with 400ml water, simmer for 5 minutes, stirring until thickened, then season to taste
Vegetable Soup
7 Carrots
7 Potatoes
7 Tomatoes
7 Onions
Grate all the vegetables
Half a cabbage
4 stock cubes (beef)
3 L water
Add all and cook
Pea and Ham Soup
100 ml butter
2 small leek or onion, finely chopped
1000 g frozen peas
500 g ham, diced
4.0 litre vegetable or chicken stock
salt and freshly ground black pepper
30 ml chopped fresh mint
Melt the butter in a large saucepan and sauté the leek until glossy. Add the peas and diced ham and stir. Add the stock, bring to the boil and reduce the heat. Simmer for 15 minutes and season with salt and pepper to taste. Cool the soup slightly and purée half in a food processor. Add to the remaining soup in the saucepan and add the mint. Repeat and spoon into hot bowls. Serves 12.
Broccoli, Bacon & Feta Soup
30 ml oil
1 onion, finely chopped
400 g broccoli, cut into florets
1 litre readymade white sauce
200 g feta cheese, crumbled
250 g streaky bacon, chopped |
