Denmark Orange Soup
Serves 4
Ingredients
• 6 oranges
• 8 tbsp sugar
• 2 cups water
• 1 stick cinnamon
• 1 cup orange juice
• 1 cup green grape juice
Directions
1. Peel oranges and divide into sections. Remove any seeds and place the fruit in a soup tureen.
2. Cook the sugar, water and stick cinnamon to a syrup.
3. Add the orange and grape juice, belnding well.
4. Chill briefly, then pour over the orange sections, after removing the cinnamon stick.
Dutch Berry Soup
Serves 5
Ingredients
• 1/2 cup barley
• 6 cups water
• 1/2 cup white sugar
• 1 cup frozen raspberries
• 1/2 cup raisins
• 1 cup pitted cherries
Directions
1. In a large bowl, soak the barley in the water overnight; do not drain.
2. In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes.
3. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick.
4. Allow to chill in the refrigerator and serve cold.
Hungarian Chilled Sour Cherry Soup
Ingredients
• 500 g sour cherries (ripe and pitted)
• 150 g sugar
• grated peel of half a lemon
• pinch of salt
• ground cinnamon
• 1 tbsp flour
• 100 ml sour cream
Directions
1. In a large pan put 1 and half litres of water, the sugar, salt, lemon peel, and cinnamon. Boil for 3-4 minutes and taste to see if the liquid is well-flavoured. If not, let it boil and reduce for another few minutes.
2. Add the cherries to the boiling water and simmer 4-5 minutes.
3. Mix the cream and the flour then stir in slowly a ladle of hot cherry juice. Pour into the soup and boil until it thickens.
4. Leave to cool, serve chilled.
West Africa Avocado Soup
Ingredients
• 2 ripe avocados
• 4 cups cold chicken broth
• 2 tablespoons freshly squeezed lime juice
• 1/2 tsp. cayenne pepper
• salt and freshly ground black pepper to taste
Directions
1. Peel the avocados and mash them in a food processor or blender until they are a smooth paste.
2. Add the paste to the chicken broth, stirring well so the soup is homogeneous.
3. Add the remaining ingredients, mix thoroughly, and chill in the refrigerator for at least one hour before serving.
4. Garnish with fresh chives and diced avocado bits and serve cold.
Tanzania’s Banana Soup
Serves 8
Ingredients
• 1 kg chicken
• 1/2 cup onions
• 3 medium potatoes
• 4 medium bananas
• 4 tbsp butter
• 1 cup coconut milk
• 8 cups water
• salt, black and red pepper to taste
Directions
1. Simmer chicken and onions with water, salt and peppers for about one hour.
2. After an hour, add potatoes and bananas and simmer until everything is completely tender.
3. Remove chicken and set aside.
4. Now cool, blend and sieve the remaining soup.
5. Add butter and coconut milk, bring to a boil and serve.
Chinese Cantonese Seafood Soup
Serves 4
Ingredients
• 4 sole fillets save bones and trimmings from fish
• 1 onion
• 1/2 large carrot chopped
• 1 chicken bouillon cube
8 button mushrooms halved
• 1 tbsp olive oil
• 10 shrimp prawns
• 1/2 cup grape juice
• 2 tbsp lemon juice or juice of 1 lemon
• salt
• spinach leaves
• bean sprouts
Directions
1. Place the bones and trimmings together with onion, carrot and chicken stock cube in 1200 ml water. Bring to boil and cook for 30 minutes. Strain and put aside.
2. Cut each fillet of sole in half by slicing lengthwise. Tie each fillet loosely into a knot and poach in stock until tender.
3. Cook the mushrooms in the oil until tender, add the prawns and stir for 2 minutes.
4. Add the grape juice and lemon and take from the heat. Add the spinach and bring the stock again to boil. Add the rest of the ingredients.
5. Serve hot garnished with bean sprouts.
Chinese Four Treasure Soup
Serves 9
Ingredients
• 1cup Sliced water chestnuts drained
• 120 gm boned, skinned chicken breast ground
• 1/2 cup Chopped Green Onions
• 2 tsp Soy Sauce
• 1 tsp Flour
• 1 tsp Chinese Hot Mustard
• 1/2 cup Julienned Carrot Strips
• 2 cup Chicken Broth
• 1 tsp Garlic Powder
• 1/4 cup Dry Sherry
• Pkg. Frozen Chinese Pea Pods
Directions
1. Mince half of the water chestnuts & combine with chicken, Onions, soy sauce, mustard & flour. Make small balls of this mixture. Reserve remaining water chestnuts & onions.
2. In a large saucepan mix broth, sherry & garlic powder; Boil. Drop chicken balls into broth. Add carrots & simmer until meatballs are cooked. Add remaining water chestnuts, green onions & pea pods.
3. Heat through & serve immediately.
Chinese Ginger-Meatball and Watercress Soup
Serves 10
Ingredients
Meatballs
1 cup water chestnuts
500 gm Finely ground lean pork
4 1/2 tsp Peeled and minced fresh ginger
1 1/2 tsp Soy sauce
2 1/8 tsp Cornstarch
Salt and Ground white pepper to taste
Soup
5 cup Vegetable Stock
5 cup Chicken stock
Salt and freshly ground black pepper
2 Bunches watercress, chopped
3 Green onion, finely chopped
Directions
For Meatballs
Finally chop 12 of the water chestnuts. Reserve the remaining ones for garnish. Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper. Mix well and form into balls 3/4 inch in diameter. These may be made in advance and frozen. Be sure to thaw completely in refrigerator before poaching.
For Soup
1. Bring the vegetable stock and chicken stock to a simmer in a large pot. Put a fourth of the meatballs in the broth and poach until they rise to the top. Remove and keep warm. Repeat with the remaining meatballs. About 20 minutes prior to serving, return stock to a boil and add the meatballs. Cook 10-15 minutes.
2. Season with salt and black pepper to taste. Turn heat to medium low. Add the watercress and green onions. Cook uncovered, for a few minutes until watercress is slightly wilted and bright green in color.
3. Add the remaining water chestnuts and cook for 1 minute so that they remain crisp. Serve immediately.
4. Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.
Note
Meatballs will be slightly pink in the center even after the second cooking.
Chinese Chicken Soup Stock
Ingredients
• 2.5 kg chicken backs and necks
• 2 slices fresh ginger, each the size of a 25-cent piece
• 2 Chinese preserved turnip or preserved radish (coarsely chopped and )
rinsed with fresh water
Directions
1. Place the bones in a large pot and cover with water. On high heat bring the bones barely to a simmer. Foam and scum will form on the top of the pot. Don’t boil the soup, just drain the bones, discarding the water, and rinse well with cold water.
2. Add 4 cups of fresh water for 500 gm of bones, along with the ginger and rinsed dried turnip. Bring to a simmer and cook 1 hour, uncovered.
3. Strain the soup stock and discard the solids.
4. Chill the stock overnight and remove the fat when it has congealed.
5. Freeze the stock and use as desired.
Chinese Egg Drop Soup I
Serves 4
Ingredients
• 3 cups chicken stock
• 2 eggs (beaten well)
• 5 spinach leaves
Directions
1. Put chicken stock in a saucepan. Cook over medium-high heat until it boils.
2. Dribble egg slowly into boiling stock while stirring constantly.
3. Slice spinach to strips. Add spinach.
4. Heat thoroughly.
5. Serve hot.