CHICKEN SOUP WITH TINY MEATBALLS

Ingredients

2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves

Method

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

Ingredients for Meatballs

1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper

Method

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

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Cucumber Soup

Ingredients

Cucumbers - 2
Onion - 1
Potato - 1
Low Fat Milk - 1 Cup
Butter - 1 tbsp
Black Pepper Powder - 1 tbsp
Salt - to taste
Sugar - to taste
Finely chopped corainder leaves for garnishing

Preparation

1.	Peel off onion, potato, cucumber and cut into small pieces.
2.	Heat butter in a pan. Add cucumber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
3.	Add 3 cups water and bring it to boil. Reduce the heat and cook till tender.Add sugar and salt.
4.	On cooling, blend it in an electric blender with milk.
5.	Pour soup in individual bowls garnished with coriander leaves.
6.	Serve hot or Keep it in freezer and serve chilled. Both taste good.

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Potato Leek Turnip Soup

Ingredients

• 3 T butter
• 2 medium leeks (white and green parts), thinly sliced
• 1 t salt
• 4 cloves garlic, minced
• 1 T caraway seeds
• 6 c water or vegetable stock
  
• 1 pound small turnips, diced
• 1 pound small red potatoes, diced
• 1 bunch Swiss chard or turnip greens, chopped
• black pepper

Preparation

Melt butter over medium heat, add leeks and a dash of salt, and sauté about 3 minutes, until soft.

Add garlic and caraway seeds, saute 1 minute, then add water, turnips, and potatoes, increase heat to high, and bring to a boil. Stir in 1 t salt, lower heat, cover, and simmer 10-15 minutes, until turnips and potatoes are cooked.

Add chard and simmer 2-3 minutes, until wilted. Add pepper, taste, and adjust seasonings.

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Creamy Spinach Soup

Ingredients

• 4 cups onion & potato stock
• 2 bunches spinach
• 1 onion (chopped)
• 100 gms fresh cream
• 1 1/2 tbsp corn flour
• 1 1/2 cups milk
• 1 tbsp butter
• Salt & pepper to taste

Method

1. For making the stock, cut 2 onions & 2 potatoes into large cubes. Then pressure cook in four cups of water and once done, strain the water and reserve as stock.
2. Wash and grind the spinach to a fine paste and keep aside.
3. In a pan heat butter, add the chopped onion and sauté till they turn soft. Now add the spinach paste, sauté till it turns soft, then add the salt, pepper, stock and boil for a while.
4. Take off the soup from the heat, strain it and keep on the gas again. Mix the corn flour with the milk and add to the soup.
5. Simmer for few minutes then serve hot decorated with swirls of fresh cream.

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Spicy Carrot Soup

Ingredients

8 carrots, roughly chopped.

5 celery sticks, cut into pieces.

2 cloves of garlic, chopped.

1 large onion, chopped.

4 cups of water.

1 tablespoon of olive oil

1 teaspoon of curry powder.

Salt.

Preparation Method

Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes. Add a teaspoon of curry powder, then stir. Add all of the remaining ingredients except the salt and cook until the vegetables are tender. Mix in a blender until the soup is smooth. Add salt to taste and serve.

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