Friday, November 6, 2009

World Classics : Soups

Healthy and nutritious, soups are always ordered by those keeping a tab on thier diet. Soups are not necessarily boring... they can also be amazingly yummy!!!
Here are some soup recipes from all over the world
Do try them...
Buon Souppetito!!!

Fruit Soup of Denmark
Ingredients:
• 250 gm mixed fruit, dried
• 125 gm dried apples
• ¼ cup currants
• ½ cup seeded raisins
• 8 cups cold water
• 2 cups tapioca
• 1 stick cinnamon
• 2 tbsp sugar
• 1 tbsp lemon rind, grated
• ½ tsp salt
• ½ cup heavy cream
• Slivered almonds
Directions:
1. Wash the dried fruits and drain. Add enough water to cover. Reserve the balance. Let stand overnight.
2. In the morning add the tapioca (or red sago), cinnamon and the remainder of the water. Bring slowly to the boiling point, cover with a lid, reduce the heat and simmer very slowly for 2 hours.
3. Add sugar, lemon rind and salt. Simmer a few minutes more. Chill.
4. Serve cold, topped with dabs of whippped cream and slivers of almonds.


Prune and Sago Soup of Denmark
Ingredients:
• 18 large prunes
• ½ cup seedless raisins
• 6 tbsp sago
• 8 cups water
• 1 stick cinnamon
• 1 cup grapefruit juice
• Sugar to taste
• ½ cup green grape juice
• Heavy cream
Directions:
1. Wash the prunes, cover with water and cook until tender. Remove pits. Wash the raisins and drain. Cover with hot water and let stand until soft and plump.
2. Simmer sago slowly in the 8 cups of water with the cinnamon stick until soft, about 1 hour.
3. Add the prunes, raisins and juice. Taste, and add sugar according to your taste. Simmer slowly for 1 hour more.
4. Add ½ cup of grape juice and blend while the soup is warm. Top with whipped cream if you wish.
5. Serve immediately.


Plum Soup of Denmark
• 750 gm plums
• ½ cup sugar
• 1 stick cinnamon
• 8 cups water
• 5 tbsp cornstarch
• 3/8 cup green grape juice
Directions
1. Cut plums in half and remove seeds; do not skin.
2. Boil with sugar and cinnamon. When soft, push through coarse sieve.
3. Reheat. Add cornstarch, boil 5 minutes. Add grape juice.
4. Serve garnished with whipped cream and cookies


Warm Fruit Soup of Denmark
Ingredients:
• ½ cup dried pears
• ½ cup dried peaches
• ½ cup dried apricots
• ½ cup dried prunes
• ½ cup dried apples
• ½ cup raisins
• ¼ cup sago
• ½ cup sugar
• 2 cups water
• 1 stick cinnamon
• ½ cup lemon juice
• 2 drops oil of cloves
• ½ cup grape jelly
Directions:
1. Soak dried fruits in separate bowls over night, using 1½ cups of water for each variety of fruit.
2. Drain the fruit, saving all the juices. Cut soaked fruit into small pieces. Simmer the fruit in the fruit juices until soft.
3. Drain again and into the juice put the tapioca, sugar, the 2 cups of water and the stick of cinnamon. Let boil until the sago is clear, 30 to 35 minutes.
4. Stir in the lemon juice, oil of cloves and the jelly. Cook until the jelly dissolves. Add the fruits and heat through.


Berry Soup of Netherlands
Ingredients:
• 1/2 cup barley
• 6 cups water
• 1/2 cup white sugar
• 1 cup frozen raspberries
• 1/2 cup raisins
• 1 cup pitted cherries
Directions:
1. In a large bowl, soak the barley in the water overnight; do not drain.
2. In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes.
3. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick.
4. Allow to chill in the refrigerator and serve cold.


Chicken Clear Soup of Japan
Ingredients:
• 6 cups Chicken Broth
• 1/3 cup Dry Sherry
• 1/2 tsp Soy Sauce
• Thinly Sliced Lemon

Garnishes
• 6 Sliced Fresh Mushrooms
• 2 Green Onions and tops (Sliced diagonally)
• 1 Very Thinly Sliced Carrot
• a little butter

Directions:
1. Bring broth to a boil. Add sherry and soy sauce; simmer 2 to 3 minutes.
2. Ladle soup into small bowls; float a lemon slice in each bowl.
3. Saute the garnishes with little butter in a pan arrange them on tray to add to the soup as desired.


Danish Cauliflower Soup
Ingredients:
• 1 medium cauliflower
• boiling water
• salt
• 6 tbsp butter
• 4 tbsp flour
• 10 cups stock/bouillon
• 1 cup cauliflower water
• 3 egg yolks — beaten
• 1 tbsp cold water
• ¼ tsp white pepper
• 2 tbsp Parmesan cheese
Directions:
1. Cook cauliflower covered with salted boiling water until tender, not too soft. Drain; save cooking water. Separate into flowerettes and keep for tureen.
2. Stir butter and flour together in pan. Add liquids and boil 3-5 minutes.
3. Add egg, water, pepper and cheese. Pour over cauliflower in tureen.


Mushroom Soup Danish Style
Ingredients:
• 6 tbsp butter
• 4 tbsp flour
• Salt to taste
• ½ tsp white pepper
• 4 cups chicken stock
• 500 gm mushrooms
• 8 tbsp cream
• Parsley
Directions:
1. Heat the butter in a pan; add the flour and seasonings.
2. Gradually stir in the stock, stirring until thick.
3. Add the chopped mushrooms and simmer 20 minutes. Add the cream slowly, and sprinkle with minced parsley.
4. Serve immediately.


French Onion Soup
Ingredients:
• 2 large yellow onions, quartered and sliced very thin
• 1/2 cube butter
• 2 tbsp olive oil
• 3 cups chicken broth
• 1 tsp. nutmeg, freshly grated
• 2/3 cup grated white cheddar
• ½ cup Gruyere cheese, grated
• 1 tsp. fresh ground pepper
• salt to taste
Directions:
1. Melt butter in a pan and saute the onions.
2. Add the chicken broth and bring to a simmer. Add the white cheddar, the nutmeg, and the pepper and then adjust salt to taste. Simmer for 5 minutes.
3. Ladle soup into oven-proof bowls, and divide the gruyere cheese on the top of the soup. Place under the broiler until cheese bubbles.


Greek Lemon Chicken Soup
Ingredients:
• 3 cups chicken & rice soup(broth of chicken and rice cooked together)
• 2 cups water
• 1 Egg, well beaten
• 2 medium Lemons

Directions
1. In a pan, combine the chicken rice soup and water. Boil for 5-6 minutes.
2. In the meanwhile, add some of the hot soup mixture to the well-beaten egg; stir until completely combined.
3. Add this egg-soup mixture to the hot soup; stir to combine.
4. Simmer for 2 minutes or until soup thickens slightly.
5. Slice one of the two lemons into thin circles and squeeze the other lemon.
6. Just before serving, add the lemon slices and juice to the soup.
7. Serve hot.


Garlic Soup of Spain
Ingredients:
• 200 gm white bread
• 2 cloves of garlic
• 2 eggs
• olive oil
• 1 tsp paprika
• salt
Directions:
1. Bring just over 4 cups of water to the boil in a pan. Add a pinch of salt. Now add the crushed garlic, the paprika and pieces of bread and the beaten eggs.
2. Simmer for 5 minutes. Place the mixture in a blender and then add about 4 tbsp of olive oil during the blending. Blend well.
3. Serve immediately or re-heat if necessary.


Osh - Healthy Soup from Persia
Aash-E-Sholeh-Ghalamkar
Ingredients:
• 500 grams vegetables: parsley, dill, coriander, spinach, spring-onion
• 100 grams long-grain or basmati rice
• 100 grams peas
• 100 grams beans
• 100 grams lentils
• 500 grams lamb
• 3 large onions and 2 tomatoes
• 1/2 tsp turmeric and red chilly powder(if you want spicy)
• cooking oil
• ginger, garlic paste
• black pepper and salt to taste
Directions:
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces and fry with onions and ginger and garlic until it changes colour.
Add peas, beans, lentils, tomatoes, turmeric, red chilly powder, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the aash. Cook for another 20-30 minutes.
Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary.


Russian Soup - Borscht
Ingredients:
• 2 medium Beetroots (scrubbed & cut into chunks)
• 1 medium Carrot; sliced
• 1 medium cucumber, cut into chunks
• 1 medium potato
• 1/2 cup Spinach leaves
• 1/2 cup sprouts
• 1/2 cup Chopped fresh dill
• 2 tbsp lemon juice
• 1/8 tsp Freshly ground black pepper
• 2 cup Vegetable stock

Directions
1. In a food processor, puree the beetroots, carrot, cucumber, potato.
2. Add the spinach, sprouts, dill, lemon juice, and pepper. With the machine running, gradually add the vegetable stock and process until smooth.
3. Transfer the borscht to a bowl, cover, and refrigerate until chilled, atleast 2 hours.
4. Serve the soup in individual bowls, garnishing each one with sprouts.
Alternatively if you wanna have it hot, cook the borscht and serve hot!

-Khate Raho!!!
Amrutha Langs

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