Creamy Potato Carrot Soup

Creamy Potato and Carrot Soup

Serves approximately 6

Ingredients:
2 tbsp butter
2 medium onions, chopped
1 clove of garlic, minced
5 cups vegetable or chicken broth
3 cups diced carrots
3 cups diced potatoes
1 tsp Italian seasoning
1 bay leaf
Salt and pepper
Flaked almonds to garnish

Instructions
Melt butter in a large saucepan and sauté onions and garlic until cooked.

Add the broth, vegetables, Italian spice and bay leaf. Bring to a quick boil, then lower temperature and simmer until the vegetables are tender, about 20 minutes.

Remove the bay leaf and blend the soup until smooth. Season with pepper and salt and sprinkle with flaked almonds.

Serve immediately with crusty bread.

Cold Cucumber Soup

Cold Cucumber Soup
Serves 4

Ingredients:
2 large cucumbers, peeled and seeded
1 small onion, chopped
16 fl oz milk, heated
8 fl oz vegetable stock, heated
½ tsp nutmeg
1 tbsp plain flour
Salt and pepper to taste
1 tbsp butter

Instructions:
Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.

In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.

Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.

Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning.

Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.

Fish Soup for a Crowd

Fish Soup for a Crowd
Serves 10 or more

Ingredients:
1 green pepper, chopped
1 red pepper, chopped
1 cup carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
4 medium potatoes, cubed
2 tsp garlic, minced
8 oz clam juice
1 cup white wine
1 cup water
2 (28oz) cans chopped tomatoes
½ tsp basil
½ tsp oregano
½ tsp pepper
Salt
2 tbsp olive oil
3 tbsp fresh parsley
2 lb fresh white fish fillets, broken into big chunks

Instructions:
In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir. Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes. Add the fish chunks for the last 3 minutes. Adjust seasoning.

Let the soup stand for a little while, then serve with crusty French bread.

Next Page »