[Nida_Shaaz]

Creamy Ginger Carrot Soup with Lemon Cream

Ingredients:

600g carrots - peeled and cut into bite size cubes.
1 large onion - chopped
1 tablespoon fresh ginger - finely chopped
25g unsalted butter
2 cloves garlic - minced
675 ml stock
finely grated zest of one lemon
55ml sour cream
fresh chives - chopped

Method:

Melt butter in a large heavy pot. Add the onions and cook for a few minutes until soft. Put in the ginger and garlic and cook for a further 2 to 3 minutes.

Add the chopped carrots to the pot and sauté for a few minutes. Pour in the stock and bring to the boil. Reduce heat and simmer for about 20 minutes until carrots are tender.

In a small bowl combine the sour cream and the grated lemon rest. Cover and cool in the fridge.

Allow the soup to cool, then pureé the soup. Return the soup to the heat and season with salt and pepper. Bring to a quick boil. Just before serving add some more fresh ginger.

Pour the soup in bowls and place a dollop of the lemon cream in the middle of the soup. Garnish with chives.

[Nida_Shaaz]

Chestnut Potato Soup

Ingredients

200g onions - finely chopped
1 kg potatoes - cut into small cubes
200 g parsnip - cu into small cubes
400 g chestnuts, pre-prepared in vacuum packed boxes - 200 g coarsely chopped, 200 g halved
75 g butter
Handful of marjoram
1 3/4 l vegetable or chicken stock
Salt and pepper
2 apples - cubed
250 g cream
1/2 bunch of chives - chopped

Method

In a large pot melt about 60g of butter, add the onions and sauté until transparent. Add the potato and parsnip cubes and sauté for about 2 minutes. Stir in the halved chestnuts and continue to sauté for another 2 minutes.

Sprinkle in the marjoram and pour in the stock. Bring to a boil on a medium heat. Allow to simmer for 30 minutes then finely puree the soup using a pureeing machine or the blender. Season the soup with salt and pepper. Keep warm.

Melt the remaining butter in a separate pot and add the apples and the remaining chopped chestnuts. Sauté for about 3-4 minutes. Season with salt and pepper and add to the soup. Gently bring the soup to a boil.

Whisk the cream until frothy and half stiff. Mix into the soup gently. Serve soup in pre-warmed bowls with a dollop of cream and a sprinkling of chopped chestnuts.

[Nida_Shaaz]

Goulash Soup

Ingredients:

500g Beef rump - cut into small cubes.
20g dried Porcini mushrooms.
2 onions - finely chopped
1 garlic clove - finely chopped
1 small kohlrabi - cut into small cubes
4 tablespoons - butter
1 tablespoon paprika powder
1 tablespoon tomato puree
salt and pepper
1/2 teaspoon coriander seeds
1 1/4 liter beef stock
500g button mushrooms - sliced
juice and 1 teaspoon lemon zest
chives

Method:
Soak the dried Porcini mushrooms in 125 ml hot water.

In a large heavy pot melt 2 tablespoons of butter and sauté the onions and garlic until they just start to take on color. Remove from heat and mix in the paprika powder. Replace back on the heat and add the meat and the kohlrabi cubes. Fry this well, until the meat has turned a nice brown color.

Mix the tomato puree and cook for just a couple of minutes. Add salt, pepper and cracked coriander seeds into the pot. Pour in 1 liter of the stock.

Strain the Porcini, retaining the water. Chop the Porcini coarsely and together with the water add to the pot. Allow this to simmer for at least 1 hour.

What you will notice as the cooking time passes that the soup takes on a gorgeous deep brown color.

In the meantime, pour the lemon juice on the sliced button mushrooms. In a pan melt the rest of the butter and fry the mushrooms until lightly browned. Add to the soup towards the last 15 minutes. Salt and pepper to taste.

Serve steaming, sprinkled with chives in large bowls.

[umair_pak]

2nd wala soup ziada acha hoga

[Nida_Shaaz]

Red Bell Pepper Soup


Ingredients

4 red bell peppers - de-seeded and coarsely chopped
2 red onions - finely chopped
2 tablespoons olive oil
1 tablespoon paprika powder
500 ml tomato juice
1 teaspoon maple syrup
Dash of cayenne pepper
Salt
Freshly cracked black pepper


Method

Heat the olive oil in a saucepan.

Sauté the pepper and onions for 2-3 minutes, then sprinkle with paprika powder. Allow to cook for another 2-3 minutes.

Pour in the tomato juice and maple syrup. Add the dash of cayenne pepper, salt and pepper and simmer covered for 20 minutes.

With a puree machine puree the soup finely. If you find it too thick add some more tomato juice, however my recommendation is that this soup tastes best thick and creamy.

Serve on pre-warmed soup plates with a splodge of sour cream

[Nida_Shaaz]

Originally Posted by umair_pak

2nd wala soup ziada acha hoga

Yups the second one is on a heavy side i believe

[Nida_Shaaz]

SweetCorn Vegetable Soup

Ingredients:

Cream style or steamed corn- 1 cup
Baby carrots- 6 (finely chopped)
Beans- 10 (finely chopped)
onion- 1/4 (finely chopped)
garlic- 1 tsp(minced)
water - 4 cups
cornflour- 1 1/2 tbsp
sugar- 1/2 tsp (according to taste)
salt- as required

Procedure:
Saute onion and all other vegetables for 5 mins. Mix water and cornflour. Add required salt and sugar. Add cornflour mixture to vegetables and bring to a boil. Simmer to required consistency. Sprinkle spring onions on top.

[winter]

all r very nice i ll try dat................

[Khu$h!]

I'm not really a soup person...but they all sound good:)

[Nida_Shaaz]

Thanks for liking