Soup Recipes Easy – Soup is a kind of primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
Easy Almond soup
- Using a mortar and pestle, reduce
225g/8oz blanched almonds, the almonds to a paste with the minced egg yolks and 1 tablespoon of the
3 egg yolks, hard-boiled stock. Set aside.
1.2 litres/2pt chicken stock
- Make a beurre manié by working
25g/1oz butter, softened the butter and flour together into a
25g/1oz plain flour smooth paste using a fork. Bring
125ml/4fl oz single cream the remaining stock to a simmer in salt and freshly ground a heavy saucepan. Add the beurre black pepper manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
- Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.
Reheat gently and serve.
Jerusalem artichoke soup
- In a heavy saucepan over a low ingredients heat, gently sweat the onion in the
1 onion, sliced butter until soft and translucent.
- Add the artichokes to the onion.
700g/11⁄2lb Jerusalem artichokes,
Cook, covered, for 10 minutes, peeled and sliced stirring a few times.
- Add 600ml/1pint water and the salt and ground white pepper milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
- Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.
- Peel and stone the avocado. Blend
2 ripe avocados or process the flesh into a purée.
600ml/1pt chicken stock
Add the remaining ingredients,
2 tablespoons lemon juice except the sour cream, and blend
2 tablespoons chopped fresh chives until smooth. Allow to chill for a
1⁄2 teaspoon chilli powder few hours before serving. salt
- To serve, add the sour cream, stir
2 tablespoons sour cream, to serve through and serve the soup chilled.
Bacon and split pea soup
1.2 litres/2pt vegetable stock
50g/2oz dried split peas
175g/6oz carrots, diced
2 tablespoons chopped fresh
1 garlic clove, finely chopped flat-leaf parsley
1 onion, thinly sliced
4 tablespoons single cream
175g/6oz long-grain rice
100g/4oz streaky bacon rashers
2 tablespoons tomato purée salt and ground black pepper
- Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
- Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further 2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.
- Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.
- Stir in the parsley and single cream. Keep warm.
- Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.
- Boil the beetroot whole in salted
900g/2lb large raw beetroot water for 15 minutes. Drain and
225g/8oz onion, diced refresh in cold water. Peel and cut
225g/8oz leeks, sliced into 2.5cm/1in chunks.
2 celery sticks, chopped
- In a frying pan, gently sweat the
50g/2oz butter onion, leek and celery in the butter
600ml/1pt chicken stock until softened. Add the beetroot,
1 bay leaf stock and bay leaf. Bring to the
150ml/5fl oz soured cream boil, skim the surface, reduce the salt and freshly ground heat and simmer for 45 minutes. black pepper
- Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.
Boston bean soup
- Put the beans, tomatoes, celery,
850g/13⁄4lb canned cooked pinto onion, bay leaf and stock in a beans, drained medium saucepan. Cover the pan,
2 tomatoes, chopped and bring the mixture to the boil
1 celery stick, sliced over a medium-high heat.
1 medium onion, chopped
- Reduce the heat and simmer for
1 bay leaf about 20 minutes until the
450ml/3⁄4pt beef stock vegetables are quite soft. Leave the salt and freshly ground soup to sit, uncovered, for a further black pepper
20 minutes. Remove the bay leaf.
- Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.
Carrot and coriander soup
- In a heavy saucepan, gently sweat
175g/6oz onion, diced the onion in the butter until soft and
50g/2oz butter translucent. Add the carrots to the
500g/1lb 2oz carrots, sliced pan, and cook, stirring from time to
1 garlic clove, finely chopped time, for a further 5 minutes.
1.2 litres/2pt vegetable stock
- Add the garlic and stock. Season
2 teaspoons caster sugar with salt and pepper and the
150ml/5fl oz whipping cream sugar. Bring to the boil, reduce the
2 tablespoons chopped fresh heat and simmer for 30 minutes. coriander leaves
- Pour the contents of the pan into salt and freshly ground a blender or food processor, and black pepper blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.
Catalan soup Soup Recipes Easy
- Heat the oil in a flameproof
1 tablespoon vegetable oil casserole dish over a medium heat.
900g/2lb beef mince
Sauté the beef until it is just
2 carrots, chopped cooked, then remove and keep to
2 onions, chopped one side. Sauté the carrots, onions
2 tomatoes, chopped and tomatoes in the same pan for
25g/1oz plain flour a few minutes, stirring continuously
1.2 litres/2pt hot vegetable stock to prevent sticking.
- Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.
- Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.
Cauliflower and walnut soup
- Put the cauliflower, onion and stock
1 medium cauliflower, broken in a large heavy saucepan. Bring into florets to the boil, cover and simmer for
1 onion, roughly chopped about 15 minutes until soft.
450ml/3⁄4pt vegetable stock
- Add the milk and walnuts, and stir
450ml/3⁄4pt milk through. Purée in a blender or food
25g/1oz walnut pieces processor until smooth. salt and freshly ground
- Return the soup to the pan. Season black pepper to taste with salt and pepper, then bring to the boil – be careful not to scorch. Serve hot.
Celery and Stilton soup
- In a heavy saucepan over a low
4 celery sticks, finely chopped heat, gently sweat the celery and
1 onion, finely chopped onion in butter until soft. Add the
50g/2oz butter flour and remove from the heat.
45g/11⁄2oz plain flour
- Pour in the wine and stock, stirring
1⁄2 glass white wine continuously. Return to the heat and
900ml/11⁄2pt chicken stock slowly bring to the boil, stirring
300ml/10fl oz milk until the mixture thickens. Simmer
225g/8oz crumbled Stilton for 25 minutes. cheese
- Add the milk, simmer for a further salt and freshly ground
2 minutes and remove from the black pepper heat. Whisk in the Stilton.
- Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
• Reheat gently and serve.