Archive for the 'Non-vegetable Soups' Category
Nicaragua Chayote Soup from Latin America
Chayotes are a pale green vegetable. They are sort of shaped like a pear. This soup is also common in Morelos, Mexico, without the chicken.
Serves 4-6
Ingredients
• 2 large chayotes, peeled and sliced
• pinch of salt
• 1 medium onion, finely chopped
• 1 clove garlic, chopped
• 2 tbsp butter
• 1 tbsp flour
• 4 cups of chicken stock
• 1 cup of cooked shredded chicken
• white pepper
Directions
1. Using enough […]
Chile Cabbage Soup
Serves 6
Ingredients
• 1 small green cabbage
• 1 large potato
• 1 large leek
• 3 tbsp of butter
• 4 cups chicken stock
• salt & pepper to taste
• 1 cup coarsely chopped queso fresco or Munster cheese
Directions
1. Finely shredded the cabbage. Peel the potato and cut into small shoestring type strips. Cut the leek thinly.
2. Heat the butter in a pan large enough to hold all the […]
Mexican Chicken Soup
Ingredients
• 500 gm skinless, boneless chicken breasts, cut into cubes
• 1 cup coarsely chopped green pepper (or to taste)
• 2 tsp chili powder (or to taste)
• 1 tsp garlic powder
• 2 cans clear chicken broth
• 1 3/4 cups frozen whole kernel corn
• 1 cup cooked rice
• 1 tsp chopped fresh cilantro or parsley
• 5 lime wedges
Directions
2. Spray large saucepan with cooking spray and heat over […]
Aash-e Aab Leemoo (Irani or Persian)
Ingredients
Serves 4
• 200 gm basmati or long-grain rice
• 1 kg herbs (parsley, mint, coriander, spring-onion ends)
• 500 grams ground lamb
• 3 tbsp split peas
• 3-4 tbsp fresh lime juice
• 2-3 tbsp sugar
• 2 tbsp marjoram
• one tbsp mint
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and […]
Aash-e Sholeh-Ghalamkar (Irani or Persian)
Ingredients
Serves 4
• 500 grams vegetables: parsley, dill, coriander, spinach, spring-onion ends
• 100 grams long-grain or basmati rice
• 100 grams peas
• 100 grams beans
• lentils, 100 grams
• 500 grams lamb
• 3 large onions
• 1/2 tsp turmeric
• cooking oil
• salt
• black pepper
Directions
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces […]
Aash-e Aaloo (Irani or Persian)
Serves 4
Ingredients
• 100 gm basmati or long-grain rice
• 500 gm herbs (parsley, mint, coriander, spring-onion ends)
• 250 gm ground lamb
• 300 gm pitted prunes
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Soak prunes in warm water for two hours.
2. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until colour […]
Aash-e Anaar (Irani or Persian)
Serves 4
Ingredients
• 200 gm basmati or long-grain rice
• 1 kg herbs (parsley, mint, coriander, spring-onion ends)
• 500 gm ground lamb
• 3 tbsp split peas
• one glass pomegranate paste
• 2 tbsp marjoram
• one tbsp mint
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over […]
Aash-e Gojeh-Farangi (Irani or Persian)
Serves 4
Ingredients
• 200 gm basmati or long-grain rice
• 1 kg herbs (parsley, mint, coriander, spring-onion ends)
• 500 gm ground lamb
• 3 tbsp split peas
• 5-6 tbsp tomato paste
• 2 tbsp marjoram
• 1 tbsp mint
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over […]
Aash-e Shalgham (Irani or Persian)
Serves 4
Ingredients
• 500 gm turnip
• 100 gm long grain or basmati rice
• 200 gm ground lamb
• 2 large onions
• 50 gm split peas
• 1/2 tsp turmeric
• 100 gm mint fresh or 2 tsp dried
• cooking oil
• salt
• black pepper
Directions
1. Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until colour changes. Add 4-5 glasses of hot water […]
Turkish Garbanzo Bean, Tomato, Carrot & Pasta Soup
Serves 4
Ingredients
2 tbsp olive oil
1½ Spanish onions, finely diced
2 Large carrots, finely diced
2 Stalks celery, finely diced
4 cups chicken broth
½ tbsp ground cumin
½ tbsp ground coriander
1 cup garbanzo beans (chick peas)
1 cup diced tomatoes
½ Cup short uncooked pasta
Directions
1. Heat olive oil and saute onions, carrots and celery until soft.
2. Add chicken broth and seasoning and simmer over […]