CHICORY-CURRY-COCONUT SOUP
Ingredients
2 shallots, 4 stalks of chicory, 100gr potatoes, 1 teaspoon sugar, pinch of curry powder, 750 ml water, 200 ml coconut milk, 4 tablespoons liquid cream, slices of smoked salmon, 1 vegetable stock cube.
Preparation
Peel and shred the shallots. Cut the hard core out of the chicory, cut in two and then in four. Remove the damaged leaves from the chicory. Peel the potatoes and then cut them into small pieces. Melt the butter in a thick-bottomed saucepan, sauté the onions but do not let them brown. Then add the chicory, sugar and curry powder. Stir occasionally, then add the potatoes shortly afterwards. Add 750 ml of water and bring to the boil for 15 minutes. Season the soup with salt and pepper. Once the ingredients are cooked you can blend the soup. Remove the pan from the heat and add the coconut milk. Divide into a bowl with a little cream and finish with flat parsley, chives and shredded smoked salmon. Enjoy !
CORN COCONUT SOUP
Ingredients
8 spring onions, 1 piece of ginger, 800 grams of canned corn, 500 ml coconut milk, 2 vegetable stock cubes, 900 ml water, salt and pepper.
Preparation
Clean the spring onion and cut it into rings. Keep 2 tablespoons of the green part of the spring onion separate. Peel and chop the ginger. Drain the corn. Heat butter in a pan, fry the spring onion and ginger for about 3 minutes. Add the corn to the ginger and fry briefly. Deglaze with the 900 ml water and the coconut milk. Bring to the boil, stir in the bouillon cubes and cook for about 8 minutes. Remove from heat and puree finely with a hand blender. Season to taste with salt and pepper. Divide the soup between the cups and garnish with the spring onion and corn.
RED LENTIL SOUP
Ingredients
3 tomatoes, 1 carrot, 1 celery stalk, 1 red bell bell pepper, 2 red onions, 2 cloves garlic, thyme, 1 piece ginger, bay leaf, 1 bag red lentils, 2 vegetable stock cubes. 1 liter of water.
Preparation
Wash the vegetables, dice the tomatoes, carrot, celery and red bell pepper. Peel the onion and garlic and cut them small. Unzip the leaves from the thyme. Peel the ginger and cut into small cubes. Put the butter in the pan and fry the onion, carrot, celery, red bell bell pepper, ginger and the bay leaf for 3 minutes over high heat. Add the tomatoes and fry for 2 minutes over high heat. Add the red lentils, vegetable stock cubes and water, bring to a boil and simmer for 20 minutes with a lid on the pan. Remove the bay leaf from the soup and puree the soup with a hand blender.
SAFFRON SOUP WITH BREAD AND LEEKS
Ingredients
2 beef stock cubes, 100 g stale bread, 2 leek heads, 1 onion, 1 clove of garlic, 1/2 saffron capsule, 2 tablespoons oil, 2 tablespoons chopped parsley for garnish.
Preparation
Roughly chop the onion and leek and simmer in the bowl along with the crushed garlic clove. Cut the bread into small pieces and add with 1 liter of water. Add the stock cubes to the vegetables. Cover the pot and bring to a boil, then simmer for 15-20 minutes. Add the saffron and let rest for another 5 minutes. Then blend the soup.
SOUP OF PUMPKIN – CARROT AND GINGER
Ingredients
1 small pear pumpkin, 2 carrots, 2 onions, a piece of ginger of 5 cm, 2 cloves of garlic, 1.5 liters of water, 2 stock cubes vegetables, curry powder and harisa powder, cream.
Preparation
Cut the pear-shaped pumpkin into small pieces, remove the seeds. Peel and finely chop the carrots. Finely chop the onion. Take the piece of ginger and peel, then cut into small pieces. Peel and finely slice the 2 garlic cloves. Take butter and let it melt in the cooking pot, now stew the onion, ginger and garlic together, and add the pumpkin, fry for a while. Add the liquid and simmer over medium heat. Add the stock cubes. When the soup is done, run the blender through it and blend the mixture. Pass the soup through a sieve to avoid lumps in the soup. Season with a little curry powder and harisa to spice up the soup. Add the cream shortly before serving.
MUSHROOM SOUP
Ingredients
500 grams of mushrooms, a small packet of oyster mushrooms for decoration, 1 onion, 1 liter of chicken stock, 1 dl of cream, 30 grams of butter, 2 cloves of garlic, chopped fresh parsley, salt and pepper.
Preparation
Chop the onion finely, cut the mushrooms into small pieces. Also chop the garlic cloves finely. Put the butter in the pan and let it melt. Sauté the onion, mushrooms and garlic in the butter. Add the chicken stock and let the soup simmer under a lid. Meanwhile, fry the oyster mushrooms in a pan. Mix the soup with the hand blender. Season with salt and pepper. Add the cream and finish with a little parsley and fried oyster mushrooms. Bon appétit !
CAULIFLOWER SOUP WITH CURRY CROUTONS
Ingredients
1/2 cauliflower, 2 onions and 2 leeks whites, 1,5l water with 3 Knorr chicken stock cubes, 100 grams of potato, salt and pepper, bread one day old, 1/2 teaspoon curry powder.
Preperations
Clean 1/2 cauliflower, 2 leek whites , 2 onions and cut into wedges. Fry everything well, then add 1.5 liters of water with 3 Knorr chicken stock cubes.
Cut 100 grams of potatoes into pieces add it to the vegetables and leave 20 min. By cooking. Mix well with a hand blender and season off salt and pepper to taste.
chop the old bread en cut into cubs. Melt butter in a pan and sprinkle in 1/2 teaspoon curry powder, it fry together with the butter for a couple of seconds, then add the bread croutons and fry them golden brown. Soup croutons and serve immediately, the croutons otherwise will become week. Enjoy!
If you you do not like curry, perfect to use another herb or just butter.
THICK GREEN ASPARGUS SOEP
Ingredients :
2 stock cubs vegables, 800ml of water, 1 pakkage of green asparguses, 2 big potatoes, 2 onions, 2 tablespones of olive oil, and to garnish hard boiled eggs, schrimps of kicken meat in cubes.
Preparations:
Cut the onions, aspargus and potatoes in cubes, bake the vegables in the olive oil. Once the onions have a glace skin pore on the water an adde the vegablestoc cubes and let boil. Let it boil for 15 minutes, let it cool down for 5 minutes and blend. Season the soup as you like.
PEPPER SOUP WITH HERBS CHEESE AND CHORIZO MEATBALLS
Ingredients soup :
2 liters of chicken stock, 5 red peppers, 2 onions, 1 glove of garlic, 3 tablespoons of curry powder, 2 deciliters of white wine, 1 bouquet garni, 100 grams of herbal cheese, 1 tablespoon of red pepper powder, pepper and salt.
Ingredients for the meatballs :
250 grams of chicken mince, 1egg, 100 grams breadcrumbs, 100 grams of chorizo, 1 spoon of butter, pepper and salt.
Preparing the soup :
Make 2 liters of chickenstock. Rince all vegables. Peel the onions and cut them. Cut the peppers in half and cut out the seeds. Discharge also the white meat of the peppers. Cut the peppers in cubes. Put some olive oil in a pan and bake the vegables. Bake them until they are done. Stire regular.
Add the curry and paprika powder to the vegeables. Tire well and add the white wine, let simmer. Put the “bouquet garni” in the soup. Poor on the chicken stock and let simmer for 20 to 30 minutes.
Haal de bouquet garnie uit de pan en mix de soep glad met een staafmixer. Zeef de soep zodat er geen stukjes schil van de paprika in de soep zitten. Voeg de kruidenkaas toe en mix de soep nog eventjes. Kruid de soep met peper en zout. Proef regelmatig.
Preparing the meatballs:
Cut the chorizo in small pieces. Make sure they are not to thick. Take a bowl and add the chicken mince poor in the cubes of chorizo and mix well. Add the egg and breadcrumbs mix well, add some salt and pepper.
Wash your hands and molt in to a evenly meat mixture. Make sure the mixture is not to wet and not to dry. Roll balls with the mince. Max 1.5 cm. Melt butter in a pan and bake the meatballs untill they are brown. They do not have to be done inside. Put the meatballs in the sou pand let simmer together untill the meatballs are done. Time to serve !
TOMATO SOUP WITH MET NOODLES
Ingredients
1 1/2 liter of chicken stock, 4 big ripe tomatoes, 1 bouquet garni,100 grams of soup noodles, salt, pepper and 2 twigs of parsley
Preparation
Warm in advance the chicken stock in a pan. Keep the stock cooking and add the washed and cubed tomatoes and the bouquet garni in the pan. Let simmer for 10 minutes. Remove the bouquet garni and blend the soup. Poor the soup back into the pan and heat it up again. Add the noodles cook the soup as long as the noodles need it. Season with pepper and salt.
Add the soup in the soup bowls to serve and add some chopped parsley. You can serve it with some croutons and cream..
CHICORY-SOUP
Ingredients
2 liters of chicken stock, 500 grams of chicory, 80 grams of rice, 1 pinch of sugar, salt pepper, 2 egg yolks and the juice of ½ a lemon.
Preparation
Clean the chicory and cut into cubes. Cook the chicken stock add the rice and add the chicory. Add at this moment also the sugar and let simmer for 20 minutes.
Mix the soup and season with pepper and salt. Add to a big soup bowl a well stirred mixture of egg yolks and lemon juice, add the soup to the bowl bit by bit so you can tire well during the slowly adding of the soup. This is the way to avoid lumps in the soup. Serve instantly.
ONION SOUP “BONNE FEMME”
Ingredients
500 grams of onions, 60 grams of butter, 2 liters of meat stock, salt , pepper, 120gr of soup noodles and 4 eggs.
Preparation
Rinse the onions, en cut them fine. Bake them together with the butter in a deep pan. Bake them on a low heat and tire with a wooden spoon. Add the meat stock, after 15 minutes to the pan. Season with pepper and salt. Let simmer for another 10 minutes then add the noodles. Let again simmer for 10 minutes so your noodles are cooked in the soup.
Make an omelet with the eggs, and it true and true. Cut the omelet in cubes. Take your soup bowls, add the omelet first and add the soup.
OLD FASHIONED ONION SOUP
Ingredients
1 1/2 liter of chicken stock, 4 onions, 50 grams of butter, 120 grams of ham, 75gr breadcrumbs, 2 egg yolks, 75 grams of grated Parmesan cheese, pepper and salt.
Preparation
Clean the unions and cut them in fine cubes. Melt the butter in a pan, add the cut onion and baked them while stirring until light brown. Cute the ham in cubes and add the ham to the onion. Add the breadcrumbs. Poor the chicken stock into the pan and let simmer on the low heat for 40 minutes.
Take a small bowl and add the Parmesan cheese in the bowl and add the egg yolks to it mix well. Add the mixtures, very slowly to the soup, stir well we do not want lumps in the soup. Season with pepper and salt and serve instantly in a soup bowl for you guests.
LETTUCE SOUP
Ingredients
4 small lettuces, or 2 big once, 1 bundle of parsley, water, 30 grams of butter, 2 deciliters of cream, salt and pepper.
Preparation
Clean the lettuces, rinse them well and drain well. Put them in a big pan with water seasoned with pepper and salt. Add the finely chopped parsley and let it boil for 5 minutes. Remove the lettuces with a skimmer. Keep the cooking liquid. Allow to drain the lettuce by squeezing the moisture out of the lettuce. Cut it in pieces. Melt the butter in a big deep pan and bake the pieces of lettuce for a couple of minutes. Add the stock to the lettuce and let the soup simmer for 20 minutes..
Mix the soup by using a mixer. Poor back to the pan, tire the cream true the soup and season with pepper and salt.
WATERCRESS CREAM SOUP
Ingredients
1 bundle of watercress, 40 grams of butter, 40 grams of flower, 1 liter of milk, 1 liter of water, pepper, salt, ½ deciliter of cream
Preparation
Clean the watercress, cut the stem of the watercress and remove the withered leafs. Rinse under running water. Keep some beautiful leafs separate for decoration. Chop the rest of the watercress in pieces. Add the butter of a deep pan and melt it, bake the chopped watercress and add the flower. Keep stirring. Add the milk and water to the watercress. Now beat the soup vigorously, the soup will bind all ingredients. Season with pepper and salt and let simmer for 15 minutes.
Mix the soup with a blender of mixer. Put the soup back on the heat and add the cream. Taste, season and serve ! Decorate with some watercress leafs.
SAN FRANCISCO FISH SOUP
Ingredients
2 tilapia fillets ,1 samon fillet, 2 cans of tomato soup, 2 dl of red Californian wine, 500 gr mussels ,1 red chili pepper , few sprigs of parsley
Preperations
Cut the tilapia into strips about 2 inches wide and the salmon into cubes. Bring a large pan of tomato soup with red wine up until the boiling point. First, add the salmon pieces and the mussels then after 2 minutes the tilapia. Let the fish gently simmer in the soup. Season with the chilli pepper on own taste . The soup is finished when all the mussels have opened themselves. Chop the parsley and sprinkle it into the soup. Divide the soup into 4-6 bowls or soup plates. Serve with a baked garlic baguette.
CORN SOUP
Ingredients
2 cans of corn (425ml x2), 1 liter of chicken stock,some cream, pepper and salt
Preperations
Hold 3 tablespoons corn separate and boil de rest of the corn together with the chicken stock. Cook the corn slowly for about 15 minutes. Blend the mixture with a blender to a smooth soup. Soften the soup with a dash of whipped cream. Season with pepper and salt. Add the other corn to the soup of decoration make sure before serving to warm them through and through. Spoon the corn soup into bowls or deep plates and serve.
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