Salmon Chowder Recipe

Salmon Chowder Recipe
 
Recipe by KENULIA
"I don't like fish, but I LOVE this soup!"

Ingredients:
Original recipe makes 8 servings

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded


Directions:

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender.

Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.


Source: http://allrecipes.com

Pasta & Lentil Soup recipe

Ingredients:

1 cup dried brown or green lentils
6 tbsp olive oil
¼ cup finely diced beef
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot finely chopped
8 cups chicken stock or water
1 fresh sage leaf
1 fresh thyme sprig or 4 tsp dried thyme
2 cups ditalini or other small soup pasta
Salt and ground black pepper to taste
Crusty bread, to serve

Cooking instructions:

Carefully check the lentils for small stones. Place them in a bowl, add cold water to cover and leave to soak for about 3 hours. Drain, rinse and drain well again.

Heat the olive oil in a large, heavy pan over low heat. Add the beef and cook, stirring occasionally, for 3 minutes.

Add the onion and cook gently, stirring occasionally until softened but not colored for about 5 minutes.

Stir in the celery and carrot and cook, stirring frequently, for a further 5 minutes. Add the lentils and stir to coat them evenly in the cooking fats.

Pour in the stock or water and add the sage and thyme. Increase the heat to medium and bring the soup to the boil. Lower the heat, cover the pan and simmer gently for about 1 hour or until the lentils are tender. Season it to taste with salt and pepper.

Stir in the pasta, increase the heat to medium and cook for about 10 minutes, until it is just tender. Remove the pan from the heat and leave to stand for a few minutes. Ladle the soup into warmed soup bowls and serve with crusty bread.

Pasta & Dried Bean Soup Recipe

Ingredients:

1¼ cups dried borlotti or cannellini beans
400gram can chopped plum tomatoes, with their juice
3 garlic cloves, crushed
2 bay leaves
6 tbsp olive oil, plus extra to serve
3 cups water
2 tsp salt
2 cups ditalini or other small pasta
3 tbsp chopped fresh flat leaf parsley
Ground black pepper to taste
Freshly grated Parmesan cheese, to serve

Cooking instructions:

Place the beans in a bowl, add cold water to cover and leave to soak overnight. Drain the beans, rinse and drain well again.

Place the beans in a large pan and add water to cover. Bring to the boil and cook for about 10 minutes. Drain, rinse and drain again, then return them to the pan. Add enough water to cover them by 1 inch.

Stir in the tomatoes with their can juice, the garlic, bay leaves and olive oil and season it with pepper. Bring to the boil, then lower the heat and simmer until the beans are tender for about 2 hours. Add more water during cooking if necessary to keep the beans covered.

Remove and discard the bay leaves. Pass about half of the bean mixture through a food mill or process to a purée in a food processor. Stir the purée into the pan with the remaining bean mixture. Add the measured water and bring the soup to the boil.

Add the salt and pasta. Stir, and then cook until the pasta is just tender. Stir in the parsley.

Remove the pan from the heat and leave to stand for at least 10 minutes. Ladle the soup into warmed soup bowls and serve with extra olive oil for drizzling and grated Parmesan cheese for sprinkling.

Pasta & Chickpea Soup Recipe

Ingredients:

1 cup dried chickpeas
3 garlic cloves, peeled
6 tbsp olive oil
1 bay leaf
¼ cup diced beef
1 fresh rosemary sprig
2 ½ cups water
1 ¼ cups ditalini or other short hollow pasta
Salt and ground black pepper to taste
Freshly grated Parmesan cheese, to serve (optional)

Cooking instructions:

Place the chickpeas in a bowl, add cold water to cover and leave to soak overnight. Drain, rinse well and drain again.

Place the chickpeas in a large pan, add water to cover and bring to the boil. Cook for 15 minutes, then drain, rinse and drain again. Return the chickpeas to the pan. Add water to cover, one garlic clove, the bay leaf, half the olive oil and a pinch of pepper. Bring to the boil, then lower the heat and simmer for about 2 hours, until tender. Add more boiling water if necessary to keep the chickpeas covered.

Remove and discard the bay leaf. Pass about half the chickpeas through a food mill or process in a food processor with a little cooking liquid. Return the purée to the pan with the rest of the chickpeas and the remaining cooking water

Heat the remaining olive oil in a frying pan. Add the beef, rosemary and the remaining garlic cloves and cook gently, stirring frequently, until just golden. Remove and discard the rosemary and garlic.

Stir the meat with its flavored oil into the chickpea mixture. Add the measured water and bring to the boil. Season to taste with salt and pepper Stir in the pasta, and cook for about 10 minutes until it is just tender Ladle the soup into warmed soup bowls and serve immediately with grated Parmesan cheese, if you like.

Shark's Fin Soup Recipe

Ingredients:

120 gm dried shark's fin
120 gm sliced chicken flesh - boiled
1 tsp pepper
4 shallots - sliced
1 clove garlic - sliced:
120 gm crab meat
4 cups chicken stock
1 tsp salt
3 cm piece ginger - sliced
1 tbsp corn flour blended with water


Method:

1. Clean the shark's fin. Soak overnight or for at least 8 hours. Place in a pan of water and boil for 2-3 hours.
2. Heat oil in a deep frying pan. Fry sliced ginger, sliced shallots, sliced garlic until fragrant.
3. Add chicken stock, crab meat, shark’s fin, salt and pepper. Bring to boil.
4. Stir constantly. Add in the blended corn flour to thicken the soup.
5. Serve hot.

Rasam (Pepper Water) Recipes

Ingredients:

1 tbsp tamarind pulp
1 clove garlic
½ tsp ground black pepper
1 tsp ground cummin
4 cups cold water
2 tsps salt
2 tbsps chopped fresh coriander
1 tomato — quartered
2 tsps oil
1 tsp black mustard seeds
8 sprigs curry leaves


Method:

1. Squeeze out tamarind juice and strain.
2. Put tamarind juice, garlic, pepper, cummin, tomato, cold water, salt and coriander into a saucepan and bring to the boil.
3. Turn down heat and simmer for 10 minutes.
4. In a separate saucepan heat the oil and fry mustard seeds and curry leaves until the leaves turn brown.
5. Add to the simmering soup and serve hot.

Stewed Mushroom and Chicken Feet Recipe

Stewed Mushroom and Chicken Feet Recipe

Ingredients:

12 black mushrooms
2 tsps salt
1 tbsp vinegar
6 cups chicken stock
24 chicken feet
2 stalks spring onions
2 tbsps sliced ginger

Method:
1. Soak mushrooms in warm water. Drain and remove the stalks.
2. Clean the chicken feet and boil.
3. Mix well the chicken feet with chicken stock, vinegar, salt, spring onions and ginger.
4. Place in a steamer and steam for 30 minutes.
5. Add in the mushrooms and steam for another 20 minutes.
6. Serve hot with plain boiled rice.

Butternut Squash Soup Recipe

Ingredients:

1 large Butternut squash ( about 6 cups)
5 cubes Chicken bouillon
1 medium Onion
1 tbsp Olive Oil
½ cup Cream
4 cups Water
Salt
Pepper
Nutmeg (optional)
Parsley to garnish (optional)
Garlic toast (optional)


Directions:

1. Wash and cut the butternut squash(s) in half

2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.

3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.

4. Bring to boil and cook for 30 minutes or until squash is tender.

5. Puree squash mixture in a blender batches until smooth and then return to saucepan.

6. Before serving, add cream and heat through. Do not allow to boil.

7. Garnish with parsley and serve with garlic toast.

Healthy Chicken and Vegetable Soup Recipe

Ingredients:

3 Chicken breasts - cut into cubic pieces
2 Onion spring - chopped
2 small Carrot - chopped
1 clove Garlic - chopped
8 cups (2 liters) Chicken broth
2 Bay leaves
2 tbsp Cilantro- chopped
100-120 gram Noodle
1 cup Green pea - cooked
2 tbsp Olive oil
2 tsp Cumin
1/2 cup Corn - cooked (optional)
1/2 cup Soy beans - cooked (optional)
Parsley to decorate (optional)
2 tbsp Lemon juice (optional)
Salt and Pepper to taste


Directions:

1. Saute garlic with carrots and onion springs in olive oil for 5 minutes.

2. Add chicken and cilantro. Season with cumin, salt and pepper and saute for 5 minutes or until chicken turns white.

3. Add chicken broth, corn, soy beans and bay leaves. Bring to boil and cook for 10 min.

4. Add noodle and cooked green peas and continue cooking until noodles are done.

5. Decorate with parsley and serve with lemon juice.

Fish Ball Soup Recipe

Ingredients:

300 gms Spanish Mackerel
1 tsps tapioca flour
1 ½ tsps salt
150 gms choy sum (mustard greens)
10 strands so hoon
1 tsp preserved cabbage
4 tbsps cooking oil
2 cloves garlic — chopped
5 cm ginger — sliced
1 tbsp soy sauce
Pepper to taste

Method:

Clean and fillet the fish. Scrape off the flesh with a tablespoon. Knead the fish flesh well on a chopping board using the flat side of a kitchen knife until smooth.

Add tapioca flour and 1 tsp salt and work it in with 4-5 tbsps water until you get a soft and sticky paste.

Wet your hands and shape the fish balls. Dip each ball in salt water before placing it on a plate.

Wash the mustard greens and cut into 5 cm lengths. Wash the preserved cabbage and soak the so hoon.

Heat oil and fry the garlic until golden brown. Remove and set aside.

Make fish stock. Lightly brown the ginger slices and fry the fish bones and skin for 2 minutes. Add in 4 cups water and ½ tsp salt. Simmer for 30 minutes.

Strain the fish stock, return to saucepan and bring to boil. Add the fish balls.

When the soup boils, add the mustard greens, so hoon and preserved cabbage. Bring to boil again.

Remove from heat, season well with soy sauce, salt and pepper.

Serve hot as a starter garnished with the browned garlic.

Soft Bean Curd Soup Recipe

Ingredients:

1 piece soft bean curd
30 gms small fresh prawns — shelled
1 clove garlic — crushed
1 large onion — sliced
3 cups water
Salt and pepper to taste
Spring onions for garnishing

Method:

Carefully cut the beancurd into 4.
Heat 1 tbsp oil in a pan and fry the garlic until fragrant. Add in the sliced large onion and fry until limp.
Add water and salt and bring to the boil.
When the soup boils, add the beancurd and prawns. Cook for 5 minutes more.
Serve hot, garnished with chopped spring onions and a shake of pepper.

Broccoli and Stilton Soup Recipe

Ingredients:
1 carrot, julienned (cut into matchstick-sized pieces)
1 celery stalk, finely diced
2 bay leaves
sprig of thyme
1 small onion, chopped
2 tbsp flour
225g broccoli florets
50g butter
300ml chicken or strong vegetable stock
300ml dry white wine
2 tsp cornflour
100g Stilton cheese
150ml single cream
salt and black pepper to taste.

Method:
Start with the classic French stock. Melt 25g of the butter and add the onion, carrot, celery, bay leaves, thyme and the broccoli. Fry gently in a covered saucepan until the onion becomes translucent. At this stage remove the thyme and bay leaves.

When the frying is almost done add the remaining 25g of butter to another pan. When this has melted 2 heaped tablespoons of flour and a twist of black pepper. Cook for a minute to reduce the rawness of the flour. Add 100ml of milk and whisk to a smooth paste. Then add the chicken stock and the wine. All the while whisking to a smooth consistency.

Pour this thickened stock over the cooked vegetables and bring just to the point of boiling. Simmer gently for 8 to 10 minutes then allow to cool slightly and blend with a hand blender. At this stage crumble the cheese into the soup. Place back on the heat and keep heating until the cheese has molten (but do not allow to boil). Check the seasoning and serve.

Kale and Potato Soup

Adapted from The Art of Simple Food by Alice Waters

I had this soup at my friend Dana's house and absolutely loved it. It is now a favorite of Steve and mine, especially on a cold winter night. It's satisfying and full of flavor.

Ingredients
1 large bunch curly or Russian kale, washed, drained, coarsely chopped (stems removed)
¼ cup Extra Virgin Olive Oil
2 onions, sliced thin (I used my food processor to chop the onions.)
1 lb potatoes ( Yukon gold or yellow Finn, cut into ¼" slices (You may leave the peel on.)
4 garlic cloves, chopped
Large pinch of salt
6 cups chicken broth or vegetable broth
Parmesan, or other hard cheese, freshly grated

Cooking Instructions
1. Heat ¼ cup E.V.O.O. in a heavy soup pot.
2. Add onions and cook over medium heat, stirring occasionally, until soft, tender and slightly browned. About 12 minutes.
3. Stir in chopped garlic cloves and cook for a few minutes.
4. Add potatoes and chopped kale. Stir.
5. Add large pinch of salt and cook for 5 minutes, stirring occasionally.
6. Pour in broth, raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes or until the kale and potatoes are tender.
7. Add salt to taste.
8. Serve hot and garnish with grated cheese.

Variations:
1. Add 1 ½ cups white beans 10 minutes before the soup is finished.
2. Slice ½ lb chorizo or a spicy garlic sausage. Brown in the oil before adding the onions. Remove when brown. Add to soup with the kale.

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Article Source: http://EzineArticles.com/?expert=Amy_Lippmann

Secrets of Soup - Cheese Corn Chowder Recipe

There are times in our lives that we need simple, fast comfort food. This recipe for cheese corn chowder fits the bill perfectly. Dinner is ready in a flash, with a minimum of work, and it's a one-pot meal, so clean-up is fast and easy. And this tasty chowder is a real money saver.

Makes 4 servings

Ingredients:

1/2 cup water

2 cups diced potatoes

1 medium carrot, sliced

1 cup celery, chopped

1 teaspoon salt

1/4 teaspoon pepper

2 cans cream-style corn

1-1/2 cups milk

2/3 cup grated cheddar cheese

What to Do:

Combine water, potatoes, carrots, celery, salt, and pepper in a large saucepan. Heat to a boil, then reduce heat, cover and simmer 10 minutes. Add corn and simmer another 5 minutes. Stir in milk. Gradually add cheese and stir until cheese is melted and chowder is heated through, but do not bring to a boil.

The above chowder recipe is extremely economical. As I have looked at other recipes, I have come across some wonderful additions that can add to the cost, but will provide variety and extra flavor:



Because my family is nuts about garlic, I almost always add a good measure of it to this recipe. Mince 1-3 cloves of garlic and add to the mixture with the corn.


Many chowders include bacon. That sounds like a real winner to me. Add about 1/4 cup cooked and crumbled bacon when you stir in the milk.


Using chicken broth or ham broth instead of water gives the finished product a more complex flavor. As an alternative, add a teaspoon or so of soup base or bouillon to the water.


One very popular recipe uses a packet of powdered country-style gravy mix. Stir it into the milk before adding to the pot.


Of course onions are always appropriate at our house. Saute 1/2 to 1 cup of onions in a bit of butter or olive oil as your very first step, then add water, potatoes, carrots, celery and seasonings and proceed as usual.

Sit back and relax. Dinner is almost ready.

Article Source: http://EzineArticles.com/?expert=Barbara_O'Brien

Chicken Herbal Soup Recipe

Homemade chicken soup is good for warming you up and also good for your health. Old people may have been right about the benefits of homemade chicken soup. It has been proved with a study conducted by National University of Singapore. Result of the study found that a concentrated form of chicken soup can help keep the heart healthy.

There are so many recipes of chicken soups. Here is a delicious chicken herbal soup recipe:

Ingredients


1/2 a chicken, chopped into chunky pieces
20g tong sum
8 red dates, seeded
30g wai sun
1 carrot, cut into wedges
30g yuk chuk
1 litre hot water





Seasoning :
Salt and sugar to taste



Method


Put all ingredients into a double-boiler pot and double-boil for 1–1 ½ hours. Add seasoning and serve soup while hot.



Note


For yuk chok, get hoi chuk which is tastier and sweeter when cooked in soups. Chicken can be replaced with black chicken.

Spiced Parsnip Soup

Spiced Parsnip Soup

(Serve for 4)

3 tbsp butter
1 onion, chopped
67 gram parsnip, diced
1 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp ground turmeric
0.25 tsp chili powder
5 cups chicken stock
150 ml light cream
1 tbsp sunflower oil
1 garlic clove, cut into julienne strips
2 tsp yellow mustard seeds
Salt and ground black pepper to taste

Melt butter in a large pan over medium heat.
Add onion and parsnip. Stir occasionally.
Cook gently for about 3 minutes.

Add in spices and cook further 1 minute.
Add stock, salt and ground black pepper to taste.
Bring to boil, and then reduce the heat.
Cover with a tight-fitting lid and simmer for 45 minutes until the parsnips are tender.

Cool slightly.
Ladle the soup into a blender and process until smooth.
Return the soup to the pan.
Add in cream and heat through gently over low heat.

Heat oil in a small pan; add in garlic and yellow mustard seed.
Cook briskly and stirring occasionally until the garlic brown and the seeds start to pop and splutter.
Remove the pan from heat.

Ladle the soup into warmed soup bowls.
Pour a little garlic and yellow mustard seeds mixture over each and ready to serve.

Corn & Shellfish Chowder Recipe

2 tbsp butter
1 small onion, chopped
350 gram corn in can, drained
600 ml milk
2 spring onions, finely chopped
115 gram prawns, peeled and cooked
175 gram white crab meat, drained and flaked
150 ml light cream
Pinch of cayenne pepper
Salt and ground pepper to taste
4 whole prawns in shell to garnish

Melt butter in a large pan over medium heat.
Add onion and cook.
Stir occasionally for 5 minutes until soften.

Reserve 2 tbsp of corn for garnish and add the remainder to the pan.
Pour in milk.
Boil the soup and reduce the heat to low.
Cover the pan with tight fitting lid and simmer gently for 5 minutes.

Ladle the soup into a blender or food processor and process until smooth.

Return the soup to the pan and stir in the spring onions, prawns, crab meat, cream and cayenne pepper. Reheat gently over low heat.
Stir occasionally.
Do not let the soup to boil.

Meanwhile, placed reserve corn kernel in a small frying pan without oil, dry-fry over medium heat until golden and toasted.

When the soup is hot, add salt and pepper to taste.
Ladle the soup into soup bowls.
Garnish each bowl with corn kernel and whole prawn ready to serve.

Zone Diet Recipe ~ Tomato & Basil Soup Recipe

2 tbsp olive oil
1 onion chopped
0.5 tsp castor sugar
1 carrot, finely chopped
1 potato, finely chopped
1 garlic clove, crushed
675 gram ripe tomatoes, coarsely chopped
1 tsp tomato paste
1 bay leaf
1 thyme sprig
1 oregano sprig
4 fresh basil leaves, coarsely torn
1.25 cups light chicken or vegetable stock
3 pieces sun-dried in oil, drained
2 tbsp shredded fresh basil leaves
Salt and ground black pepper to taste

Heat olive oil in a large pan over low heat.
Add onion, sprinkle with sugar and cook gently for 5 minutes.

Add in carrot and potato. Stir well.
Cover the pan with a tight-fitting lid and cook gently for further 10 minutes until the vegetables are just beginning to soften but do not let them color.

Stir in garlic, tomatoes, tomato paste, bay leaf, thyme, oregano, torn basil leaves, stock, salt and pepper to taste.
Cover the pan again with the lid and simmer gently for 30 minutes, or until the vegetables are tender.

Remove the pan from the heat and press the soup through a strainer or food mill to extract all the skins and seeds.
Taste the soup and season again with salt and pepper if necessary.

Return the soup to the pan and reheat gently.
Then ladle into four warmed soup bowls.
Finely chop the sun-dried tomatoes and mix with a little oil from the jar.
Add a spoonful to each serving. Sprinkle the shredded basil over the top and ready to serve.

Zone Diet Recipe ~ Leek, Potato and Rocket Soup Recipe

(Serve for 4)

4 tbsp butter
3 leeks, chopped
1 onion, chopped
2 potatoes, diced
900 ml light chicken stock
2 large handfuls rocket (arugula), coarsely chopped
150 ml double (heavy) cream
1 garlic bread, cut into 1 cm cube, fry or bake in a roasting pan until golden and crunchy

Melt the butter in a large pan over low heat.
Add leeks, onion and potatoes. Stir well.

Cover the pan with a tight fitting lid and cook for about 15 minutes until the vegetables are just beginning to soften but do not let them color.
Pour in chicken stock; bring to boil and cover again with lid.
Simmer further 20 minutes until the vegetables are tender.

Press the soup through a strainer or food mill and return to the rinsed-out pan. Do not use a blender because it will give the soup a gluey texture.
Add chopped rocket, stir in and cook gently about 5 minutes.
Stir in cream, season to taste with salt and pepper. Reheat gently but do not boil. Ladle the soup into warmed soup bowls, sprinkle a few garlic bread into each one and ready to serve.

Zone Diet Recipe ~ Carrot & Coriander Soup

(Serve for 4)

4 tbsp butter
2 leeks, sliced
450gram carrots, sliced
1 tbsp ground coriander
5 cups chicken stock
150 ml yogurt
Salt and ground pepper to taste
2-3 tbsp chopped fresh coriander to garnish

Melt the butter in a large pan over low heat.
Add leeks and carrots. Stir well.
Cover the pan with a tight fitting lid and cook for about 10 minutes until the vegetables are just beginning to soften but do not let them color.

Stir in ground coriander and cook for about 1 minute.
Pour in the stock and season to taste with salt and pepper.
Bring to the boil, cover and simmer for about 20 minutes until the leeks and carrots are tender.

Leave to cool slightly, and then ladle the soup into a blender, in batches if necessary, process until smooth.
Return the soup into the pan and add about 2 tbsp yogurt.
Taste the soup and adjust the seasoning again to taste.
Reheat gently but do not boil.

Ladle the soup into bowls and put a spoonful of the remaining yogurt in the centre of each. Sprinkle with the coriander and serve immediately.

Note :
For vegetarian, substitute chicken stock with vegetable sock.