Archive for the ‘Soup Recipes’

4 Sep 2007

Cream of Pumpkin Soup

Written by Caribbean Recipe Blogger in Soup Recipes

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Ingredients:

25 g (1 oz) margarine
1 tomato, peeled and chopped
1 onion, peeled and chopped
1 small carrot, peeled and chopped
500 g (1lb 2 oz) pumpkin, peeled, deseeded and chopped
500ml (1pt) water or chicken stock
salt and pepper
15 ml spoon (1 tbsp) four
65 ml (2,5 fl.oz) milk

Method:

Melt margarine in a large saucepan. Add vegetable and cook gently until softened but not browned.Add water, or stock, and seasoning. Bring to the boil, then reduce heat and simmer, covered, for about 20 minutes.Cool slightly, then put vegetable though a sieve or put in a blender. Return soup to saucepan.

Mix flour to smooth paste with a little water. Add to soup and stir well. Simmer for another 5 minutes then remove soup from heat.

Pour soup on to milk, and then return to saucepan. Reheat gently for about 5 minutes – do not boil.

Serve at once.

Serves 3-4.

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3 Sep 2007

Dumplings

Written by Caribbean Recipe Blogger in Soup Recipes

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Ingredients:

100 g (4 0z) plain flour
1 ml spoon (Â¼ teasp) salt
5 ml spoon (1 teasp) baking powder
25 g (1 oz) margarine
cold water to bind

Method:

Sift the flour, salt and baking powder into a bowl. Add the margarine and rub into the dry ingredients with the fingertips until the mixture resembles fine breadcrumbs.Add just enough cold water to make a fairly stiff dough. Turn out dough on to a floured board and knead until smooth. Divide dough into 8-10 equal portions. Gently shape each one into a ball, and then flatten slightly.

Drop dumplings into a saucepan of boiling water to cover. Cook for about 10 about minutes or add to soup or stew 15 minutes before end of cooking.

Serves 4-6

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2 Sep 2007

Chicken Broth

Written by Caribbean Recipe Blogger in Soup Recipes

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Ingredients:

500 g (1 lb 2 oz) chicken wings
1 litre (1 3/4pt) water or chicken stock
1 onion, peeled and chopped
250g (10 oz) mixed vegetables (carrot, turnip, green pawpaw), peeled and sliced
25 g (1 oz) rice or barley, washed
bouquet garni
salt and pepper to taste
chopped parsley, to garnish

Method:

Put chicken in large saucepan. Add water or stock and bring to the boil. Skim off foam and scum as the rise to the surface with a large spoon. Reduce heat, then simmer, covered, for 20 -30 minutes. Skim surface againAdd onion, mixed vegetables, rice, bouquet garni and salt and pepper. Bring to the boil again, then reduce heat and simmer, covered, for another 20-25 minutes, or until chicken and vegetables are tender.

Small dumplings (see recipes) may be added in the last 15 minutes of cooking.

Serve at once, garnished with chopped parsley.

Serves 3-4