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Pumpkin and bacon soup
I got this recipe from charlie trotter , he passed away , but he was a chef with michelin star
Ingredients
- 1 kg Pumpkin or butternut , boiled and mashed
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
Directions
- saute the diced onion and bacon
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
Notes
You will fly away after eating this creamy , velvety soup
And it won' t make a hole in your pocket
Prep Time: 30 minutesAnd it won' t make a hole in your pocket
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 5
Yield:
Style: American, Mountain
Chunky Pea n Ham Soup
A tasty filling healthy soup
Ingredients
1 Ham Shank
4 medium carrots
2 sticks of celery
2 large onions
olive oil
500g split peas
Packet Lentils
sea salt
Black pepper
coarsely chopped flat-leaf parsley to garnish
4 medium carrots
2 sticks of celery
2 large onions
olive oil
500g split peas
Packet Lentils
sea salt
Black pepper
coarsely chopped flat-leaf parsley to garnish
Directions
Place the ham in a large pan or casserole and cover with water.
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper
Notes
This soup can be made chunky or you can blend if prefer smooth
*remember that the stock might be quite salty already from the ham*
Adding lentils to the pan makes it thicker
Serve in warm bowls dressed with chopped parsley. With chunky slices of bread or crusty bread rolls
The soup can be successfully frozen and reheated (it sets thickly as it cools, so reheat gently, stirring with a wooden spoon).
Prep Time: 10 minutes*remember that the stock might be quite salty already from the ham*
Adding lentils to the pan makes it thicker
Serve in warm bowls dressed with chopped parsley. With chunky slices of bread or crusty bread rolls
The soup can be successfully frozen and reheated (it sets thickly as it cools, so reheat gently, stirring with a wooden spoon).
Cook Time: 1 hours, 25 minutes
Total Time: 1 hours, 35 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, UK and Ireland
My own variation Miso Soup
Suppose to used palette mouth cleanse but in our family we use it like use it for Keep warm and lunch time meal you have with rice and fish? Sometimes you skip rice and have mochi with it and Occassional fish in can.
Tastes good when your feeling down, also is good way to make people who feeling sad, feels you up, I used to make people in my family good. Its crowd pleaser for those who loves veggies.
Ingredients
Miso paste, Red, white, (I seen new kinds) depends on how much water, Normally half pot, because water from vegetables will add to pot.
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Directions
1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
Notes
Depending type equipment sometimes if family feeling eh so my mom normally makes big pot. So there we use big tall pot kind too..so that be one half pot water you have to taste test.
I realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Prep Time: 5 minutesI realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Cook Time: 20 minutes
Total Time: 25 minutes
Number of Servings: 5
Yield: 7 servings on normal day
Style: American, West Coast
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Broccoli Soup
A filling healthy tasty easy recipe
Ingredients
2 Leeks chopped .. .1large onion chopped ......head of broccoli........celery sticks chopped optional .......1 large potatoe diced .... half cup of lentils ......Butter for frying .......1 vegetable cube ..........1 litre of boiling water ........grated cheddar cheese .......
Directions
1 Fry onion in butter til soft . 2 add leeks fry for 5 mins .....3 ....add diced potato celery and broccoli fry for 5 mins ....... 4 .add lentils ....5.....add vegetable cube dissolved in boiling water enough to cover veg......6 bring to boil then simmer til veg all softened .......7.remove from heat and liquidize with hand held blender 8 ...serve with grated cheese added to the soup and some nice fresh bread ....
Notes
You may omit lentils but are source of iron for vegetarians ....you may omit celery ......you may add carrot ....or 1 parsnip optional .... .adding grated cheese makes this a fliling healthy vegetarian meal thats got protein in form of lentils and cheese........broccoli has also got iron and is great way to get children to eat their greens ..... you may remove cup full of soup before liquidizing add back in if you like "chunky "soup .....enjoy next day just reheat.
Prep Time: 16 minutesCook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6 servings
Style: European
Bacon soup
In replacement for chicken soup for people who have sick people its good remedy.
Ingredients
2(1/4 c.) Vegetable rotini pasta
One Zucchini sliced
2 carrots(small side)(sliced how you bite sized)
1 Bacon chopped up how you want and added to soup,
water depending how many ppl your serving if just you 1/2 cup
salt based on taste
Herbs:
Oregano
Fennel
Flaked Parsley
One Zucchini sliced
2 carrots(small side)(sliced how you bite sized)
1 Bacon chopped up how you want and added to soup,
water depending how many ppl your serving if just you 1/2 cup
salt based on taste
Herbs:
Oregano
Fennel
Flaked Parsley
Directions
Use sauce pan, add water, use wooden spoon to keep everything happy.
add chopped bacon, some salt, put burner on.
getting hot add sliced carrots, now when boiling add zucchini reason why zucchini should boil after you added herbs reason being that zucchini easy food cook and it gets rather soggy.
add herbs, why I chose these three, because Oregano is good for immune system, Fennel good for stomach, and Parsley is good combo with these two herbs it like mint for your mouth.
take off heat your done, after you added enough salt to taste preference. if tastes good then your ready for eating.
add chopped bacon, some salt, put burner on.
getting hot add sliced carrots, now when boiling add zucchini reason why zucchini should boil after you added herbs reason being that zucchini easy food cook and it gets rather soggy.
add herbs, why I chose these three, because Oregano is good for immune system, Fennel good for stomach, and Parsley is good combo with these two herbs it like mint for your mouth.
take off heat your done, after you added enough salt to taste preference. if tastes good then your ready for eating.
Notes
If your truly sick this soup will help you recover, nose, mouth and pretty much make you feel better, what would been better, if you added some onions, and some celery. I couldn't get any because I don't have any money.
This would chicken soup re-placer, recommended to use turkey if you don't like bacon.
Prep Time: 5 minutesThis would chicken soup re-placer, recommended to use turkey if you don't like bacon.
Cook Time: 15 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield: 6
Style: American, West Coast
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