Category Archives: Soups

Pumpkin Soup


20 ml olive oil

2 tbsp s chopped celery

2 bay leaves

5 fresh peppercorns

20 ml white wine

20 ml fresh cream

1/4 tsp ground pepper

5 tbsps chopped onions

2 tbsps chopped garlic

200 gms red pumpkin Cleaned and diced

Salt to taste

4 cups vegetable stock

For the Garnish

20 ml olive oil

4 tsps fresh cream


Heat the oil in a very bottomed pan. Add the onion, celery, garlic and bay leaves, and saute till the onions are light brown in colour.

Add the diced pumpkin and fresh peppercorns, and saute till the vegetables are soft.

Add the white wine and the vegetable stock and cook for 25 minutes till the pumpkins are soft and pulpy.

Remove from the heat and puree till the soup is of a smooth consistency.

Return to the heat, add the fresh cream and pepper powder, and simmer it for 5 minutes.

Serve hot, garnished with a dash of olive oil and a swirl of fresh cream.


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Posted by on September 21, 2012 in Soups, Vegetarian


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Chinese Chiken Rice Soup

Chop a quarter pound white meat of chicken with a little celery and onion. Boil until half done.

Add a half a cup of steamed rice to the chopped chicken meat, then two teaspoons of soya bean sauce.

Salt and pepper to taste. Add Stock as you desire.

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Posted by on December 27, 2011 in Chicken, Chinese foods, Quick Recipes, Soups


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Chinese Stock

Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.


Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.


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Posted by on December 26, 2011 in Chicken, Chinese foods, Soups, Stocks


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Lettuce and Fish Soup (saang choy gnee tong)

1 head lettuce

1/4 lb. fillet of fish

2 thin slices of ginger

2 teaspoons of soya bean sauce

1 teaspoon cornflour

1/2 teaspoon sugar

1 teaspoon oil

salt and paper


Cut and wash fillet of fish. Pour a little oil into pan, fry ginger, then toss fish in pan and fry for 10 minutes. pour in boiling water, bring to the boil, toss in lettuce leaves cut into pieces and simmer for ten minutes. Season to taste, add sauce etc and chicken gravy with cornflour.

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Posted by on December 24, 2011 in Chicken, Chinese foods, Fish, Seafood, Soups


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Vegetable and Fried Bean Curd Soup (Noppei – Jiru)

serves 4

4 dried Japanese mushrooms (shiitake)

1/2 medium carrot, using thick end, scraped

250 g (8 oz) Japanese white radish (daikon), peeled

250 g (8 oz) taro, peeled

125 g (4 oz) salsify or scorzonera, scraped and dropped into cold water

2 pieces froed bean curd (aburaage)

125 g (4 oz) cooked, packaged fernbrake, bracken (warabi), optional

175 g (6 oz) devil’s-tongue noodles (shirataki)

800 ml (1 1/3 paints) first soup stock

1 teaspoon salt, or to taste

1 teaspoon salt, or to taste

pinch MSG

1 teaspoon arrowroot

1 tablespoon flat parsley, finely chopped


Soak the mushrooms in warm water for 30 minutes. drain, squeeze out, remove the hard stems and cut into quarters. Thinly slice the carrot and radish. Stack the slices and cut into quarters. Thinly Slice the taro. If the slices and cut into quarters. Chop the salsify ot scorzonera and return it to the cold water as it discolours very quickly. Rinse the fried bean curd in hot water, halve and cut into 1cm (1/2 in) slices. If using the fernbrake or bracken, rinse it and cut into 2.5 cm (1 in) slice.

Combine all the vegetable in a saucepan of boiling water, and simmer for 2 minutes. Drain and set aside. Drop the noodles into boiling water and cook for 2 minutes. Drain and cut into 2.5cm (2 in ) pieces.

Pour the stock into a saucepan, add the vegetables, bean curd and noodles and simmer, covered, until all the vegetables are soft, 10 or 15 minutes. Season to taste with salt, add the soy sauce and pinch of MSG, and the arrowroot mixed with a teaspoon of cold water. Stir to mix and cook until lightly thickened, about 1 to 2 minutes. Pour the soup into 4 bowls and sprinkle with the parsley.

If fern brake, bracken (warabi) is not available use 250g (8 oz) spinach, cooked in boiling salted water for 4 minutes, drained, squeezed dry, formed into a roll and cut into 2.5 cm (1 in) slices. Put the spinach into the soup bowls just before adding the hot soup.

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Posted by on December 17, 2011 in Japanese foods, Soups, Vegetarian


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Noodle and cucumber soup (somen to kyuri No Suimono)

This summer soup is appealing in its fresh simplicity. The clear, amber – coloured soup is garnished with thin wheat noodles and delicate green-edged cucumber slices.

Serves 4

25g somen (wheat noodles)

50g sliced, unpeeled cucumber

800ml first soup stock

1 teaspoon salt, or to taste

1 teaspoon light soy sauce( usukuchi shoyu)

1 tablespoon sake (optional)

Drop the noodles into a saucepan of briskly boiling water and cook, uncovered , for 5 minutes.

Add 300 ml cold water and bring back to a boil over high heat.

Drain, refresh quickly in cold water, drain and set aside.

Using a small spoon, scrape the seeds out of the cucumber , then slice thinly.

In a saucepan, combine the soup stock, salt and soy sauce with the sake, if liked, and bring to simmer.

Divide the noodles among 4 soup bowls, pour on the stock and float the cucumber slices on top.

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Posted by on December 12, 2011 in Japanese foods, Soups


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Zuppa Inglese (English soup)

Serves 6

3 eggs and 1 extra yolk

4 tablespoons sugar

2 tablespoons cornflour

900ml (1 1/2 pints) milk

a strip of lemon rind

a small piece of cinnamon stick

1 tablespoon cocoa mixed with 1 tablespoon caster sugar

6 trifle sponge cakes or 12 sponge fingers

3 tablespoons Marsala and 2 tablespoons Amaretto or just over 3 tablespoons Alchermes


Beat the eggs and the extra yolk with the sugar. In a basin dissolve the cornflour in 2-3 tablespoons of the milk, then mix it with the eggs and while mixing, gradually add the remaining milk, lemon rind and cinnamon stick.

Place in a saucepan over moderate heat and mix continuously while it gradually comes to the boil and thickens.

It should only just boil, before you remove it from the heat.

Discard the lemon and cinnamon.

Pour half of the custard into a basin and gradually add to it the cocoa and sugar mixed together.Blend well, making sure there are no lumps.

Line the bottle of an oval serving dish with the sponge cakes. If your using the trifle sponge cakes, cut them in half .

With the spoon, sprinkle the Marsala and Amaretto on the cakes. Pour some of the yellow custard over them,  then some of the mixture with the chocolate. Alternate the two until they are both used up. Refrigerate and serve when cool.

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Posted by on November 17, 2011 in Italian foods, Soups