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Healthy Creamy Vegetable Soups...

 
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Stefanie
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PostPosted: Fri Feb 17, 2006 10:43 am    Post subject: Healthy Creamy Vegetable Soups... Reply with quote

You can use cauliflower,broccoli,mushroom,watercress,asparagus even...go and experiment!
The celery and leek remain,no matter what veg you use. No cream here as the potatoes thicken the soup when you blend it.
When you use different veggies,take note of cooking time. Don't overcook the life out of the veg.

CREAM OF CAULIFLOWER AND LEEK (for 6 to 8 ):
1 large head of cauliflower
1 white onion
1 leek,chop off the top half and use to boil stock
1 fat stick of celery
2 Russet (or any floury) potatoes
Splash of vermouth or any dry white wine
2 cups chicken stock,see recipe below,or make your own,or use canned ones.
1/2 cup milk
salt and ground white pepper
Fresh grated nutmeg

HOW:
Dice onion,leek and celery up.
Trim the cauliflower and separate into florets
Peel the taters and cube them up.
In a pot,heat up 1 tbsp olive oil with a small knob of butter.
Fry onion,celery and leek till softened,about 5 minutes,with a pinch of salt and sugar.
Splash in the vermouth,bubble away and then stir in the cauliflower and potatoes.
Pour in the chicken stock,there should be enough to just cover...if not top up with water or more stock.
Simmer till the cauliflower and potatoes are a little more cooked than they should be.
Turn off the heat,stir in the milk,which should be cold,to cool the soup down a little before blending.
In batches,puree or blend till very smooth.
If too thick,stir in water or stock. Check seasoning,stir in nutmeg.
Keep warm till ready to serve.
Serve with a sprinkling of chopped spring onions and crumbled crisp bacon.

MY HOME MADE CHICKEN STOCK:
-a whole bunch of chicken bones,and a chicken breast
-1 small carrot,sliced into chunks
-1 stick of celery,sliced into chunks
-the leafy part of the leek that you've hacked off,sliced into chunks
-a large onion,wedged
-2 cloves garlic,crushed
-1 slice ginger
-1 tbsp peppercorns
-splash of sherry
-pinch of rosemary,pinch of thyme
-salt to taste

HOW:
Heat up a deep pot with a tsp of oil. Fry the veggies with the garlic and onion and ginger,add the peppercorns,herbs and the sherry.
Fry the bones for a while,add enough water to cover,and the chicken breast.
Season to taste,simmer away for 2 hours at least,topping water up as needed.
Strain the stock,reserve the chicken breast to shred for sandwiches or salad..it will be very flavourful,and not at all tough.
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PostPosted: Fri Feb 17, 2006 3:07 pm    Post subject: Reply with quote

Hi Stefanie, I like creamy veg soup ! Thank you very much for sharing the recipe.

jc
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Stefanie
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PostPosted: Fri Feb 17, 2006 9:15 pm    Post subject: Reply with quote

Hope you enjoy it jc...let us know if you've made some!

Just to let you know:
The nutmeg should only be there to perfume the soup,so just a pinch or two will do!

Smile
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PostPosted: Sat Feb 18, 2006 3:23 am    Post subject: Reply with quote

Stefanie, thanks.. will sure revert once I made the soup.

jc
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coxiella
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PostPosted: Wed Mar 01, 2006 9:05 pm    Post subject: Reply with quote

Stef, made your soup today. I halved the recipe and used broccoli in place of cauliflower, also didn't add the white wine.



It's super delicious, very complete meal, I finished one bowl, kept the other for tomorrow Very Happy Thanks for this fantastic recipe Stef!
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Stefanie
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PostPosted: Wed Mar 01, 2006 10:04 pm    Post subject: Reply with quote

Angie...the white wine is optional,it lends an extra sweetness to the soup but you can leave it out.

I made watercress with mine today...an acquired taste,but you can do spinach too,great way of hiding veggies for people who don't like to eat them.
My brothers drink it up and think nothing of it!
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coxiella
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PostPosted: Wed Mar 01, 2006 10:38 pm    Post subject: Reply with quote

Stefanie wrote:
Angie...the white wine is optional,it lends an extra sweetness to the soup but you can leave it out.


I see.. I didn't have wine in the house, so left it out.

O ya, my hubby doesn't take broccoli/cauliflower too, next time I'll try to get him to take a bowl Wink I hope to be able to make mushroom soup with this recipe too coffee
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Stefanie
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PostPosted: Thu Mar 02, 2006 9:16 pm    Post subject: Reply with quote

Don't tell him it's the veg,Angie!
See if he can taste it... =)

Mushroom is good,just don't use white button mushrooms,they are black underneath which makes the soup a disgusting shade of grey..ugh... island

Use fresh brown mushrooms instead,get them from Carrefour,excellent and not that expensive.
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coxiella
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PostPosted: Thu Mar 02, 2006 9:32 pm    Post subject: Reply with quote

Stefanie wrote:
Don't tell him it's the veg,Angie!
See if he can taste it... =)

Mushroom is good,just don't use white button mushrooms,they are black underneath which makes the soup a disgusting shade of grey..ugh... island

Use fresh brown mushrooms instead,get them from Carrefour,excellent and not that expensive.


Hee, good idea, just cook and serve to him Wink

Okie, taken note, will remember to get fresh brown mushrooms, thanks ya! Very Happy
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Stefanie
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PostPosted: Fri Mar 03, 2006 9:12 pm    Post subject: Reply with quote

If you feel extravagant,buy white button mushrooms too!
Slice up,fry in butter with minced shallots,pinch of thyme,salt,pepper and a bit of brandy.
Top your soup with it...yum!!

Tip: mushrooms must be dry,the pan must be very hot,keep tossing,or the mushrooms will stew and exude liquid...you want them brown and slightly crisp.
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coxiella
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PostPosted: Fri Mar 17, 2006 3:04 pm    Post subject: Reply with quote

Stef, just to check with you, if I were to make mushroom soup, how much brown mushrooms should I use? Also, do I slice them up, then add them to fry after the onions/leeks are softened?
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Stefanie
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PostPosted: Fri Mar 17, 2006 10:19 pm    Post subject: Reply with quote

Angie,you will need about 500g of mushrooms for a nice thick soup,but it is the potatoes that thicken up the soup anyway.

Yes,slice them up to fry with the softened veg...it will taste nice.
Tip: splash in some cognac or brandy,about 1 tbsp will do...a world of difference!!
Very Happy
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coxiella
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PostPosted: Fri Mar 17, 2006 10:24 pm    Post subject: Reply with quote

Got it, Stef, thanks. Will revert on the results tomorrow, will prob do without the liquor, coz we basically have no alcohol in stock, except for a bottle of Baileys Mr. Green
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Stefanie
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PostPosted: Sat Mar 18, 2006 3:09 pm    Post subject: Reply with quote

Aiyoh..Baileys in mushroom soup,better not... Wink

If you can next time,try it with the cognac...you will love it I promise you.

Tell us how the soup goes anyway!
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coxiella
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PostPosted: Sat Mar 18, 2006 10:10 pm    Post subject: Reply with quote

Stef, I got a weird grey color for the soup. I could get brown mushrooms from the nearby NTUC, so used fresh shitake. I saw Gina's soup using shitake too but her's is a nice creamy color. But then, tastewise, it's great Very Happy


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PostPosted: Sun Mar 19, 2006 4:53 pm    Post subject: Reply with quote

Angie...it's not fresh shiitake that you should use,but the fresh brown button mushrooms!
Very Happy

If it is unavailable however,you can use fresh shiitake but less of it,because it has a darker colour,and also,a stronger taste.
Glad you liked it anyways!
Very Happy
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coxiella
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PostPosted: Sun Mar 19, 2006 6:12 pm    Post subject: Reply with quote

Stef, I see, although the color is darker, but the taste is very nice. Next time I'll use the brown button mushrooms. Thanks for the recipe ya Very Happy
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PostPosted: Mon Mar 20, 2006 9:13 pm    Post subject: Reply with quote

Angie...I am trying with roasted tomatoes and roasted capsicum on wednesday,will let you know how it turns out.
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coxiella
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PostPosted: Mon Mar 20, 2006 9:22 pm    Post subject: Reply with quote

Stefanie wrote:
Angie...I am trying with roasted tomatoes and roasted capsicum on wednesday,will let you know how it turns out.


Please do, Stef, it sound yummy. I have a capsicum sitting in my fridge coffee

Btw, (tum pang on this thread), Stef, do you have a recipe for a not-too-complicated minestrone soup?
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PostPosted: Tue Mar 21, 2006 8:31 pm    Post subject: Reply with quote

Sure Angie...will let you know how it turns out.

Will share with you a minestrone recipe...extremely good and easy too!
Have to go find the recipe...will post on another thread.
Very Happy
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PostPosted: Wed Mar 22, 2006 8:56 pm    Post subject: Reply with quote

Angie..the soup was very more-ish and actually,a meal in itself! Beautiful rich red colour.
Roasting the capsicum and the tomatoes really concentrated the flavours and added extra sweetness..
I added chopped bacon and fresh corn kernals in the soup for more bite.

Please try it!
1 red capsicum
4 large red tomatoes
1 leek,chop off the top half and use to boil stock
1 fat stick of celery
2 Russet (or any floury) potatoes
Splash of vermouth or any dry white wine
2 cups chicken stock,see recipe below,or make your own,or use canned ones.
1/2 cup milk
salt and ground white pepper
1 can fresh corn kernals,drained and rinsed
100g bacon,chopped and pan fried in a little oil till crispy.

HOW:
Preheat oven to 200C. Halve capsicum,cut off seeds and stem...wash and pat dry insides with a paper towl.
Halve tomatoes.
Rub all exposed areas with a little salt,pepper and olive oil. Roast at about 15 minutes,turn over and roast 15 minutes more. Let cool,peel skins off,it should slide off easily.
Dice onion,leek and celery up.
Peel the taters and cube them up.
In a pot,heat up 1 tbsp olive oil with a small knob of butter.
Fry onion,celery and leek till softened,about 5 minutes,with a pinch of salt and sugar.
Splash in the vermouth,bubble away and then stir in potatoes.
Pour in the chicken stock,there should be enough to just cover...if not top up with water or more stock.
Simmer till cooked. Stir in capsicum and tomatoes,no need to chop up,it will be blended anyway.

Turn off the heat,stir in the milk,which should be cold,to cool the soup down a little before blending.
In batches,puree or blend till very smooth.

If too thick,stir in water or stock. Check seasoning,should not be toosalty as bacon is salty too.. Stir in bacon and corn,check seasoning again. Reheat.
Keep warm till ready to serve.
Serve with a sprinkling of chopped spring onions.
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coxiella
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PostPosted: Wed Mar 22, 2006 10:24 pm    Post subject: Reply with quote

Stef, thanks for sharing, will definitely give it a try Smile
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