Categories
Beef Soup

Hearty Beef and Vegetable Soup

Hearty Beef and Vegetable Soup
Ingredients
  • 500 gm Chuck Steak
  • 2 heaped tspns Paprika
  • 2 tblspns Vegetable Oil
  • 8 sprigs fresh Thyme
  • 1 chopped Onion
  • 2 Bay Leaves
  • 2 Carrots, chopped coarsely
  • 2 tblspns Tomato Puree
  • 2 cloves Garlic, chopped
  • 300 gr chopped Potatoes
  • 1 tbsp Cumin Seed
  • 2 sticks sliced Celery
  • 1.5 L Beef Stock
  • 1 cup Sour Cream
Instructions
  1. Brown meat in batches - remove. Add onion and carrot, cook for 5 minutes. Add garlic and cumin seed and cook for 2 minutes return meat to pan, add paprika, toss for 3 minutes to coat beef. Add stock, bay leaves, thyme and tomato paste. Bring to boil, reduce heat and simmer for 1 hour - till meat is tender. Add more stock if required. Add potatoes and celery and cook for 15 minutes. Cook lightly, add sour cream, season to taste. Garnish and serve.

 

Categories
Soup

Gazpacho

Gazpacho
Ingredients
  • 4 tomatoes
  • 1 cucumber
  • 1 onion
  • 1 capsicum
  • 2 cups vegetable stock
  • ¼ cup tomato paste
  • 2 tablespoons fresh basil
  • 1 teaspoon minced garlic
  • 1 teaspoon finely chopped chilli.
Instructions
  1. Chop 4 tomatoes and 1 of each cucumber, onion and capsicum. Put in a food processor and process until well chopped. Tip veges into a bowl.
  2. Stir in stock, tomato paste, and herbs and spices. Chill until serving.
  3. Total time: 1 hour 20 min

 

Categories
Soup

French Onion Soup

French Onion Soup
Ingredients
  • 5 medium onions, sliced
  • 40gr butter
  • 5 cups stock
  • 1 teaspoon salt
Instructions
  1. Cook onions slowly in butter until soft but not brown, about 20 minutes. Add stock and salt. Simmer at least 30 minutes. Adjust seasoning. Makes about 5 cups

 

Categories
Beef Soup

Easy Beef Soup

Easy Beef Soup
Author:
Ingredients
  • 4 cups of beef stock
  • 1 onion
  • 2 carrots
  • 2 parsnips
  • 4 celery sticks
  • 5 cloves
  • Salt and pepper
Instructions
  1. Bring stock to the boil and then add everything else. Cover and simmer the soup for 20 minutes or the veges are tender.

 

Categories
Soup

Cream Of Parsnip Soup

Cream Of Parsnip Soup
Ingredients
  • 3 large parsnips, diced
  • 3 onions, diced
  • 5 cups water
  • 5 chicken stock cubes
  • 1 teaspoon curry powder
  • 2 tablespoons butter
  • 150ml cream.
Instructions
  1. Dice 3 large parsnips and 3 onions. Cook until quite tender with 5 cups water, 5 chicken stock cubes, 1 teaspoon curry powder and 2 tablespoons butter. Puree. Just before serving add 150ml cream.

 

Categories
Poultry Soup

Cream Of Chicken Soup With Vegetables

Cream Of Chicken Soup With Vegetables
Ingredients
  • 1.5 L Chicken Stock
  • ¼ cup Rice
  • ¾ cup chopped Onion
  • 1 tblsp Butter
  • ¾ cup Celery cut in thin strips
  • 3 tblsps Flour
  • ½ cup Carrots, cut in thin strips
  • ½ cup Cream
  • Salt and Pepper to taste
Instructions
  1. Bring chicken stock to boil adding rice, vegetables and seasoning. Cook for 15 minutes or until rice and vegetables are tender. Heat butter in a small pan, stir in flour, remove from heat and slowly add little of chicken stock mixture, stirring until well blended. Stir into the hot soup. Bring soup to the boil and boil for 2 minutes stirring constantly. Add cream just before serving.

 

Categories
Soup Vegetables and Salads

Celery Soup

Celery Soup
Ingredients
  • ½ large head of celery
  • 2½ cups milk
  • 2½ cups water
  • 30g butter
  • ¾ teaspoon salt
  • pepper
  • 1 tablespoon sago
Instructions
  1. Chop celery into small pieces. Simmer in water and salt until nearly tender, about 20 minutes. Soak sago in the milk. Add to the celery with the butter and simmer until sago is clear, about 15 minutes. Add pepper to taste and adjust seasoning. Makes about 5 cups.

 

Categories
Pork Soup

Bacon cheese and noodle soup

Bacon cheese and noodle soup
Ingredients
  • 4 rashers of bacon chopped or two handfuls of bacon bits bought commercially
  • 1 egg
  • 1.5 cups grated cheese
  • Chicken stock
  • 1 tabs chopped parsley
  • 2 cups of very fine vermicelli like noodles
  • 2 tabs tomato sauce
Instructions
  1. Fry bacon in large soup pot. Add stock. I used a large saucepan say 3 or 4 litres. Best to use water and stock cubes OR vegeta to taste. Add tomato sauce. Bring to boil and add noodles. When noodles are cooked, add cheese and stir through. Turn heat off and then beat egg with a fork.. add to soup and stir.