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Thread: SUMPTUOUS SOUPS

  1. #11
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    MINESTRONE



    canned beans - 1 can (any beans of ur choice)
    4 cups chicken stock
    2 tomatoes, peeled and seeded , chopped
    2 tbsp cabbage, shredded
    1 carrot, scraped, sliced into long pieces
    1 large potato, peeled and diced
    1/4 cup string beans, cut in pieces
    1 Tbsp chopped fresh parsley
    salt, pepper to taste
    3 Tbsp extra virgin olive oil
    1 onion, coarsely chopped
    1 clove garlic, chopped
    1 tbsp celery, chopped
    1 small zucchini, sliced thin
    1 large ripe tomato, peeled, seeded, and coarsely chopped
    1/4 cup cooked rice/ cooked small size pasta
    freshly grated Parmesan cheese
    parsley, chopped


    1. Bring stock to a boil . add the beans .
    2. Puree the tomatoes in a blender.
    Add to the beans, along with cabbage, carrots, potato, string beans , and parsley.
    3. add salt to taste.Cook for 30 minutes/ till done.
    4. Heat the 3 tablespoons oil in a saucepan and cook the onion and garlic on low heat until golden.
    5. add the celery, zucchini, and chopped tomato and cook .
    6. Add the bean mixture and simmer .

    To serve hot, bring soup to a boil, add the rice / pasta and serve garnished with freshly grated Parmesan and chopped parsley.

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  3. #12
    Senior Member Seasoned Hubber ssanjinika's Avatar
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    Nice thread ayesha..I love soups

  4. #13
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    Quote Originally Posted by ayeshasadique
    Chinese Egg Soup

    butter - 1 tsp
    garlic-ginger paste - 1/2 tsp
    cooked green peas - 1 tbsp
    julienned carrot - 1 tbsp
    julienned mushroom - 1 tbsp
    chicken stock - 2 cups
    egg - 1, beaten
    salt, pepper
    spring onions, chopped - garnish


    1. saute veggies in butter and add stock.
    2. add salt and pepper, reduce heat.
    3. add the beaten eggs continuously stirring, taking care not to curdle the egg.
    4. remove from heat.
    5. serve garnished with spring onions.

    note:
    using the same base , u can add cooked chicken pieces or shrimps/prawns, etc.
    Hi, what is julienned?

  5. #14
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    Hi Sakthi,
    Julienness is nothing but cutting the vegetables into desired shape.

  6. #15
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    hi shakti
    "julienne" is a way of cutting veggies into thin long strips....something like match sticks

  7. #16
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    Quote Originally Posted by ayeshasadique
    hi shakti
    "julienne" is a way of cutting veggies into thin long strips....something like match sticks
    Hi Shakti
    Ayesha is correct.In the following link u could know about different ways of cutting the vegetables like
    Brunoise , Chiffonade , Chop , Dice , Julienne , etc.

    http://www.foodnetwork.com/food/ck_dm_knife_skills

  8. #17
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    Thanks for the explanantion everyone! The website was very informative, thanks Orange

  9. #18
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    COCONUT MILK AND CHICKEN SOUP

    vegetable stock - 500 ml
    ginger - 1 small piece
    coconut milk - 300 ml
    lemon leaves - 2
    onion - 1 ,cut into 4
    tomato - 1 , cut into 2
    lemon juice - 2 tsp
    salt, pepper
    combine all the above and simmer for 20 minutes.
    strain.

    To the strained soup, add chicken strips and thinly sliced button mushrooms and simmer till done.
    garnish with fresh chopped coriander leaves.

  10. #19
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    How many cubes(Maggie Veg.) required to make 500ml vegetable stock?

  11. #20
    Senior Member Senior Hubber
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    1 cube to make 500 ml

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