Broccoli Soup (Warm food to appease the soul)

Ingredients:

• 2 tablespoons of butter
• 1 onion (chopped)
• 2 tablespoons of flour
• 1/4 teaspoon of pepper
• pinch of salt
• 1/4 teaspoon of tabasco
• 2 tablespoon of dill, parsley or chives
• 1 1/2 cup of chicken stock -- ?? That's a lot, Mom... are you sure??
• 1 package (300 g) of frozen and chopped broccoli OR 3 cups of chopped broccoli
• 1 1/2 cup of milk
• 1 1/2 cup of grated cheddar (175 g or 6 oz.)

• Melt butter in a large sauce pan, cook onions until tender, but not browned
• Stir in flour and cook for 3 minutes
• Whisk in stock and broccoli. Bring to a boil
• Reduce heat and let simmer for 15-20 minutes
• Puree mixture in a blender, return to medium heat
• Add pepper, salt, milk, cheese, and tabasco
• Let simmer at low-medium heat
• Serve with a dash of grated cheese and parsley to garnish

Potato Leek Chowder (Just like mommy used to make)

Ingredients:

• 4 large leeks (white and green parts)
• 6 potatoes (diced and peeled)
• 4 tablespoon butter
• 1 cup of gratted cheddar
• 4 cups of chicken stock -- ?? Diluted ??
• Pepper / salt
• 2 cups of milk
• 4 tablespoon parsley

• Wash leeks and slice to 1/2 inch
• Saute potatoes and leeks in butter in a deep cooking pan(DO NOT brown)
• Add broth, pepper, and salt
• Bring to a boil, reduce heat, cover pan
• Simmer for 20-30 minutes
• Add milk, gradually heat chowder (not boil)
• Serve with a dash of grated cheese and parsley to garnish

Tuscan Creamy Sweet Pepper Soup

Ingredients:

• 4 Large Red Sweet Peppers
• 2 tbs Butter
• 1 Cup Chopped Yellow Onion
• 1 Large Baking Potato, Peeled and Chopped
• 4 Cups of Vegetable Stock or Chicken Stock
• 2 Fresh Thyme Sprigs
• 2 Bay Leaves
• 1 Cheesecloth
• Salt and ground white pepper
• Freshly Grated Parmesan Cheese for serving

• Preset the oven to "Grill". Cut the sweet peppers in quarts. Remove seeds, membranes, and stems. Place peel side up on a baking sheet. Leave to charcoal (about 5 mins).
• When charcoal, place in a paper bag for 10 mins to simplify peeling.
• Using fingertips or a sharp knife, remove the burnt peels from the peppers.
• Chop skinless peppers. Set aside.
• In a soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring frequently, until soft but not browned, about 5 mins.
• Add the potato and the stock. Bring to a boil and cook for 15 minutes.
• Reduce the heat to achieve a simmer. Enclose the thyme and bay leaves in a cheesecloth (tie closed with string). Add the pouch to the simmering soup.
• Add the chopped peppers and simmer until the potatoes are falling apart and creamy -- about 45 mins longer. Add more stock if the soup becomes too thick.
• Discard the bag of herbs. Puree the mixture in a food processor / blender until the soup is smooth. Season with salt and pepper, as necessary.
• When serving, sprinkle grated parmesan on top.

Gingered Carrot Soup (Very, very zingy!)

Ingredients:

• 3 tbs Butter
• 1 Cup Sliced Leek, including pale green portion
• 3 tbs Minced Fresh Ginger
• 1 1/2 Pounds Carrots, peeled and cut into 1" lengths
• 2 Cups Vegetable Stock or Chicken Stock
• 1 1/2 Cups Freshly Squeezed Orange Juice
• 1/4 Cup Chopped Fresh Mint
• Shredded Fresh Orange Zest for garnish (optional)

• In a soup pot, melt the butter over medium-high heat. Add the leek and ginger and cook, stirring frequently until soft but not browned.
• Add the carrots and stir until coated with butter.
• Stir in the stock and bring to a boil, then reduce heat to a simmer for 30 mins (until carrots are very tender)
• Puree the mixture in a food processor / blender until the soup is smooth.
• To serve hot, pour the soup back into the soup pot and stir in the orange juice and simmer. Then ladle into warm bowls and sprinkle with mint and orange zest.
• To serve cold, cool completely, then refrigerate for at least two hours. Stir in the chilled orange juice and serve, with sprinkles of orange zest and mint.

Cambodian Red Chicken Soup with Pineapple

Ingredients:

• 2 tbs Tamarind Paste or 1/2 Cup Concentrated Tamarind Liquid
• 2 Boned and Skinned Chicken Breast
• 2 Cups of Chicken Stock
• 2 Cups Coconut Milk
• 2 tbs Red Curry Paste
• 1 1/2 Cups Coarsely Chopped Pinneapple
• 1 tbs Fish Sauce
• 2 tsp Sugar
• 1 tsp Minced Fresh Hot Chili (Preferably red Thai bird)
• 1 tsp Ground Cayenne
• 1/2 Cup of Small Fresh Mint Leaves

• Quickly rinse the chicken under cold running water and pat dry with paper toweling. Cut into bite-sized pieces and set aside.
• In a soup pot, combine the stock and coconut milk and place over medium-high heat. Bring to a boil, then reduce the heat to achieve a simmer.
• Stir the curry paste into the simmering liquid until well blended.
• Add the tamarind liquid or paste, pineapple, fish sauce, sugar, and fresh and ground chile. Simmer for about 4 mins.
• Add the chicken and simmer just until the chicken turns opaque throughout, about 5 mins (to check for doneness, cut into a piece with a small sharp knife.)
• Do not allow the soup to boil or the chicken will be overcooked and tough.
• To serve, stir the mint into the hot soup, just before serving.

Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients:

• 2 Boned and Skinned Chicken Breast
• 2 Cups of Chicken Stock
• 4 Cups Coconut Milk
• 1 tbs Canola
• 6 oz. Mushrooms (Shiitake or Portobello), sliced or chopped
• 1 Slim Green Onion / Chive, Chopped (including green tops)
• 3 tbs Ginger
• 2 tbs Minced Fresh Lemongrass (tender bulb portion only)
• 3 tbs Fish Sauce
• 1 tbs Slivered Kaffir Lime Leaves (optional)
• 1 tbs Lime Juice
• 2 tsp Sugar
• 2 tsp Minced Fresh Hot Chili (Preferably red Thai bird)

• If using fresh mushrooms, stir fry the sliced mushrooms for 3-5 min until tender.
• In a soup pot, combine the stock, coconut milk, ginger, lime leaves, chile, lemongrass and place over medium-high heat. Bring to a boil, then reduce the heat to achieve a simmer for 10 mins.
• Quickly rinse the chicken under cold running water and pat dry with paper toweling. Cut into bite-sized pieces and set aside.
• Add the chicken and simmer just until the chicken turns opaque throughout, about 5 mins (to check for doneness, cut into a piece with a small sharp knife.)
• Do not allow the soup to boil or the chicken will be overcooked and tough.
• Stir the reserved mushrooms, fish sauce, lime juice, and sugar into the simmering soup. Continue to simmer for 3 mins longer. Remove from the heat, taste, and adjust with fish sauce (makes it more salty), sugar, and/or lime juice to achieve a good balance of sweet, salty and sour.
• Serve with slivered green onions.

Sichuan Hot and Sour Soup (Suan-La Tang)

Ingredients:

• 8 oz. Boneless Lean Pork
• 1 tsp Cornstarch
• 2 tbs Soy Sauce
• 1 tsp Rice Wine or Dry Sherry
• 1 tsp Minced Fresh Ginger
• 1 1/2 tsp Sesame Oil
• 1 1/2 Cup Dried Lily Buds (optional)
• 1/4 Cup of Small Cloud Fungus (dried black fungus - tastes like mushrooms), sliced
• 6 medium-sized shiitake or dried Chinese black mushrooms
• 6 Cups of Chicken Stock
• 1/2 Cup of Slivered Canned Bamboo Shoots
• 1/2 Lb Drained Firm Tofu, diced into small cubes
• 3 tbs Cornstarch dissolved in 1/4 cup of water
• 1/2 Cup Rice Vinegar
• 2 tsp Freshly Ground Pepper (Sichuan, if possible)
• 1 Egg, lightly beaten
• 1 Slim Green Onion / Chive, Chopped (including green tops)
• Asian Chili Sauce and Rice Vinegar Available for Serving

• In separate bowls, cover the lily buds, cloud ears, and dried mushrooms (if using) with water and soak for 30 mins until softened. Drain and rinse well. Cut off and discard the hard stem ends from the lily buds, and any hard sections from the cloud ears and mushrooms. Slice the lily buds in half lengthwise and thinly slice the mushrooms and cloud ears.
• Quickly rinse the pork under cold running water and pat dry with paper toweling. Slice the pork in bite-sized 1/4" (wide) x 1 1/2" (long) pieces and set aside.
• In a large bowl combine the 1 tsp cornstarch, soy sauce, wine or sherry, ginger, and 1/2 tsp of the sesame oil and mix well. Add the pork and stir to coat evenly with the marinade. Cover and let stand at room temperature for about 25 mins.
• In a soup pot, bring the stock to a simmer over medium-high heat. Add the marinated pork. Adjust the heat to achieve a simmer for 5 mins. Skim off any foam that rises to the top.
• Add the lily bulbs, cloud ears, mushrooms, bamboo shoots and tofu. Cover and simmer for a bout 2 mins longer.
• Add the dissolved cornstarch to the simmering soup and stir until slightly thickened for about a minute. Add 1/2 cup of rice vinegar and the pepper and simmer for another minute. Remove from the heat and slowly pour in the egg, stirring gently to distribute. Stir in the remaining 1 tsp of sesame oil and the green onion. Taste and add more vinegar, salt, and pepper as needed.
• To serve, offer vinegar and chile sauce for diners to add as desired.

Gazpacho Soup

• 2 1/2 pounds of ripe tomatoes (best fresh!), peeled, seeded and coarsely chopped
• 1/3 Cup of chopped red onion
• 1 Cup Coarsely chopped sweet pepper
• 1 Cup Peeled, seeded and coarsely chopped cucumber
• 3/4 Cup Fresh or canned tomato juice
• 1/4 cup Chopped shallots
• 1 1/2 tsp Chopped garlic
• 1/4 Cup Sherry vinegar or red wine vinegar
• 3 tbsp Extra-Virgin Olive Oil
• Salt
• Freshly Ground Black Pepper
• Garnish Options : Croutons and/or Minced fresh Chives, basil, dill, oregano or thyme

• In a bowl, combine the tomatoes, onion, sweet pepper and cucumber. Stir in the tomato juice, shallot, garlic, vinegar and oil.
• Working in batches if necessary, transfer the mixture to a food processor or blender and puree until the mixture is fairly smooth yet still has some small chunky bits.
• Transfer to a bowl and season to taste with salt and pepper.
• Cover and refrigerate for at least 4 hours or for up to overnight.
• Let stand at room temperature for about 15 mins before serving.
• To serve, stir the soup, ladle it into chilled bowls or goblets, and add a sprinkling of each garnish, or pass the garnishes for adding to taste at the table.
• Serving Size: Makes 6 Servings.

Curried Parsnip & Lentil Soup

Ingredients:

• 1 tbsp Light Olive Oil
• 1 Onion Finely Chopped
• 4 Celery Stalks, Finely Chopped
• 1 1/2 tbsp Curry Powder
• 2 Garlic Cloves, Crushed
• 3 Parsnips, Cubed in 1cm
• 400g Can of Chopped Tomatoes
• 400g Brown Lentils, rinsed and drained
• 1L (4 Cups) Chicken Stock
• 2 tbsp Chopped Coriander, plus extra to garnish
• 1/3 Cup Natural Yoghurt

• Heat oil in a large saucepan over medium-low heat.
• Add onion and celery and cook, stirring, for 5 minutes or until onion is soft.
• Add curry powder, garlic and parsnips, and cook, stirring, for 1 minute or until fragrant.
• Increase heat to high.
• Add the tomatoes, lentils and chicken stock, and bring to boil.
• Reduce heat to medium and simmer rapidly, stirring occasionally, for 20 minutes or until parsnip is tender.
• Meanwhile, combine the yoghurt and coriander.
• Season soup to taste and serve with yoghurt and extra coriander.
• Serves 6-8

Eastern European Borscht Beetroot Soup

Ingredients:

• 5 Beets, 4 diced and 1 grated
• 1/2 Head of Cabbage, coarsely chopped
• 2 Waxy potatoes, diced
• 1 medium-large tomato, peeled, seeded and diced
• 1/2 Carrot, Chopped
• 1/4 Small onion, Chopped
• 6 Cups (1.5 L) Chicken or Vegetable Stock
• 3-4 Dill Sprigs
• 2 tbsp Sugar
• 2 tbsp Red Wine Vinegar
• Salt & Black Pepper
• Sour Cream and Dill Sprigs to garnish

• Put the diced beets, cabbage, potatoes, tomatoes, carrots, and onion into a large pan with the stock.
• Bring to a boil, then simmer for 30-40 minutes, until the vegetables are very tender.
• Add extra stock if necessary.
• Add the dill, sugar and vinegar, and simmer for 10 minutes to let the sweet sour flavours develop.
• Add the grated beets, salt and pepper to taste, and more sugar and vinegar if necessary.
• Serve at once, garnished with dollops of sour cream and sprigs of dill.