Recipes - SOUPS

Coconut Prawn Soup

Ingredients

500 gm raw, shelled prawns (500gm meat), 1 Tbsp roasted coriander seed, 1 Tbsp grated ginger, 1 Tbsp cut dried lemongrass, 1 Tbsp crushed garlic, zest of 1 lime, hot or mild chilli to your taste, 600 ml coconut milk, 600 ml chicken stock, 1 sprig fresh basil - finely chopped.

Combine all ingredients except for the prawns & basil in a large pot. Bring to the boil. Simmer 15 min, then add the prawns & cook til pink.

Garnish with the basil..

Serves 4 

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Ham & Pea Soup


Ingredients

1 1/2 C green or yellow split peas, 1 large onion - diced, 1 large carrot - diced, 1 celery stalk - diced, 2 bay leaves, 1 large smoked ham hock, chicken or veggie stock

In a large stock pot, saute` onion, carrot & celery in a little butter or oil, add peas which have been soaking in water over night. Drain water first before adding to stock pot.
Now if you have a pressure cooker, you can eliminate the over night soaking & just add the peas during the saute` stage.
Add the bay leaves & ham hock and enough stock to cover the hock.
Cover with lid & simmer gently 1 1/2 - 2 hrs, til peas start to break down & ham comes away from bone easily.
Remove from heat and allow to cool. Remove ham hock and bay leaves.

At this stage I blend the rest of the soup. Remove ham from bone and break into bite size pcs. Return to soup, reheat & serve with croutons.


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Chicken Asparagus Soup


Ingredients

6 C chicken stock, 2 chicken breast fillets, 1 leek - cleaned & thinly sliced, 1 bunch asparagus - sliced down the middle lengthwise, handful Italian parsley - chopped, salt flakes, cracked black pepper

In a stock pot, add stock, chicken breasts, and sliced leek & cook gently til chicken is cooked. Remove chicken from stock. When chicken has cooled enough to handle, shred and set aside.

Add asparagus, parsley, pinch of salt  & cracked pepper to taste. Simmer til asparagus is tender, 5 - 10 min.

Place some shredded chicken into soup bowl. Ladle soup over chicken.

Serve with some chewy sour dough bread.


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Slow Cooker Tomato Soup - Moroccan Style


Ingredients

2 onions - finely diced, 2 garlic cloves - crushed, 1 tsp smoked paprika, 1 1/2 tsp grd cumin, 4 large roasted capsicums - red is great for colour, 1 kg large fleshy tomatoes - dip in boiling water for a few seconds to remove skin & stem, 2 1/2 - 3 C veg or chicken stock.

Saute` onions & garlic in a little oil in fry pan. Add paprika & cumin. Fry off til fragrant, less than a minute. Remove from heat and scrap mixture from pan into slow cooker.

Dice the capsicums & tomatoes and add to slow cooker. Add stock, give a good stir & turn cooker on Low for 6-8 hrs.  Add a handful torn basil & serve up chunky or puree in a blender first.  Serve with croutons.


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