HOT SOUP: Please add this recipe to the collection of leek soups which are good to try out.

CURRY LEEK SOUP WITH SAFFRON:

1 lb. leeks, white part, sliced                                       

2 tbsp. butter + 2 tbsp. all purpose flour                                             

1 tbsp. curry powder, or to taste

4-5 cups hot chicken stock                                         

½ tsp. saffron threads

½ cup 10% cream                                                       

1-2 tbsp. oil

1 leek, white part only, julienne for garnish

Take care to wash leeks as mentioned in previous leek recipes.

Heat butter in a large heavy saucepan over medium-low heat, add leeks and cook gently to soften, at least 10 minutes. Add flour and curry powder and cook gently over low heat for a few minutes, stirring frequently.

Add stock gradually, whisking continuously to blend in well without lumps. Bring to a boil over high heat; then cover pot, reduce heat and simmer 15 minutes.  Leave to cool slightly; then puree soup in a blender or food processor, or by means of using a hand blender. Return pureed soup to a clean pan. 

Meanwhile, add 1 tbsp. of boiling water to saffron thread in a bowl and let it infuse. Then drain the saffron liquid into soup, stirring in well. Set saffron threads aside

Heat the oil in another pan and fry the leek juliennes for 2 minutes. Add saffron threads and cook for 1 minute more, stirring constantly.

Reheat the soup gently and ladle into heated bowls. Drizzle 1 tbsp. cream over each bowl and scatter some saffron-leek strips over the top to serve.

HOT SOUP: The curry flavour goes well with zucchini which is rather not a usual vegetable for soup. Enjoy.

CURRIED ZUCCHINI SOUP:

1 cup chopped onion                                                  

3 zucchini, peeled, trimmed and chopped

½ cup cubed potatoes, preferably Yukon Gold          

4 cups hot chicken stock

1-2 tsp. or to taste, of curry paste or powder                                                  

½ cup yogurt, optional

2 tbsp. chopped coriander or mint                              

salt and freshly ground pepper

1 tbsp. melted butter

In a large saucepan, toss zucchini, potatoes, onion, and curry paste/powder together in the melted butter over medium-high heat. Add in chicken stock. Cover pot and bring mixture to the boil. Reduce heat to medium-low and simmer mixture for 15 minutes, or until vegetables are tender. Stir in yogurt if using and the mint/coriander.

Puree mixture using a hand blender, or put mixture in a food processor or blender to do so. Return mixture to saucepan, and add in seasoning to taste. Reheat soup but do not boil, as yogurt will curdle.

HOT SOUP: This is the first of a few recipes calling for a touch of curry powder to enhance the flavour of soups.

CURRIED PUMKIN SOUP:

16 oz. cooked pumpkin, preferably fresh and not canned                                                      

½ lb. fresh, sliced mushrooms

½ cup finely-chopped onion                                       

1 garlic clove, finely chopped

2 tbsp. butter +  2 tbsp. flour

1 to 2 tsp. or to taste, of curry powder                                                   

3-4 cups hot chicken stock, see recipe

1/2 to 1 tbsp. brown sugar or honey                                     

freshly grated nutmeg

1 cup 10% or 18% cream                                           

croutons as garnish

In a heavy saucepan, melt butter and sauté onion, garlic and mushrooms over medium heat until onion is soft. Stir in flour and curry powder and cook over low heat, stirring continuously, for about 5 minutes. Take pan off the heat and carefully whisk in chicken stock gradually, whisking continuously to mix in to prevent lumps.

Stir in pumpkin, brown sugar or honey and nutmeg. Bring mixture to a boil over high heat. Cover pot, reduce heat to simmer for 10-15 minutes. Add cream and reheat gently, taking care not to boil mixture.

Pour into warmed hollow-out pumpkin shells or a large soup tureen. Sprinkle croutons on individual servings to serve.

HOT SOUP: Cream of mushroom soup had been an old family favourite since my children were young. It is still a must-have item on the menu whenever we have a family dinner.

CREAM OF MUSHROOM SOUP:                  

6 cups coarsely chopped button mushrooms              

1/2 cup butter

½ cup + 1-2 tbsp. all purpose flour                             

8-10 cups hot chicken or vegetable stock

1-2 cups milk  + ½ cup 10% cream (or 1/4 cup left-over sweetened whipped cream)

bouquet garni--- tied up in several layers of cheesecloth:

    10 white peppercorns                                             

    4-5 parsley stalks

    1 piece dry mace                                        

    2 bay leaves                        

salt and white pepper                                                  

sprigs of parsley to garnish

In a large heavy saucepan over moderate heat, melt butter. Add flour and cook at low heat, stirring constantly, for 3 minutes. Remove from heat, add hot stock gradually,  whisking vigorously with each addition to prevent lumps. Return to high heat and add mushrooms.  Bring soup to a gentle simmer and add in bouquet garni bag. Cover pot, reduce heat to medium-low and cook for 15 minutes.

Add milk, uncover pot and simmer 5 minutes more. Remove bouquet garni. Add cream and salt and pepper to taste. Heat through without boiling.

Serve in heated bowls, garnish with parsley sprigs.

HOT SOUP: Leek is a good vegetable to use in making tasty soup. Here are 2 versions of soup using leeks.

CREAM OF LEEKS SOUP:

3 large leeks, white parts only, sliced thinly                

3 tbsp. butter    +  2 tbsp. all purpose flour                                          

2 tbsp. finely chopped onion                                                  

1/8 tsp. pepper + 1 tsp salt                                          

3-4 cups hot chicken stock

1 ½ cups milk + ½ cup half and half cream                

ground nutmeg

2 tbsp. chopped parsley to garnish

To prepare leeks:  Leeks are usually very muddy or sandy between the layers, so careful washing is necessary. Trim away the top end and the roots. Strip off the coarse outer leaves and cut open the leek from the bottom up, to about ½-inch from the top. Leaving the top end intact will make it easier to slice the leeks. Soak in cold water for 10 minutes; then wash between the leaves under running water.

In a large saucepan melt butter over medium heat. Add leeks and onion. Cook until tender, but not browned. Sprinkle in the flour and cook over low heat, stirring constantly, for a few minutes. Whisk in hot chicken stock gradually, whisking continuously with each addition to avoid lumps. Turn heat to high, add milk, and bring to a boil, stirring constantly. Add salt and pepper and adjust for taste. Cover pot, reduce heat and simmer soup for 30 minutes.

Transfer soup to blender or food processor and puree, in batches if necessary, until smooth. Alternately, use a hand-blender to puree the soup. Keep it hot.

In another saucepan, heat cream to scalding over medium heat; then add it into soup and stir in well.

Ladle soup into heated serving bowls. Sprinkle each serving lightly with nutmeg and parsley to serve.

LEEK & POTATO SOUP:

3-4 large leeks

2-3 tbsp. butter or oil

                                                                               

4-5 medium potatoes, diced or thinly sliced

2 tbsp. finely chopped onion                                                  

8-10 cups of chicken stock

1/8 tsp. pepper + salt to taste                                       

2 cups milk (or 1½ C milk + ½ cup half and half cream)                    

chopped parsley to garnish

Prepare leeks in the same way.

In a large pot, melt butter or heat oil over medium heat. Add leeks and onion. Cook until tender, but not browned. Add potatoes & stir together to cook for a few minutes. Add chicken stock, cover pot & bring to a boil over high heat. Reduce heat to medium-low & and simmer soup for 20-30 minutes. Add milk or milk mixture & bring soup to a boil again, without covering pot to avoid boiling over. Cook 5-10 minutes more, or until vegetables are tender. Add seasoning to taste. Soup can be served like that, or if a creamy soup is preferred, use a hand blender to blend soup before serving. 

HOT SOUP: The taste of endive is not for every one. But for those who like it, this recipe offers a difference from the usual vegetable as ingredient for soup.

CREAM OF ENDIVE SOUP:

1 lb Belgium endives, about 6                                                

2 tbsp. butter

3-4 cups chicken stock, see recipe                                          

2 tbsp. all purpose flour

1 cup 18% cream                                                                    

1 tsp. salt + ¼ tsp. fresh ground pepper                                                          

minced chives or parsley

Trim one inch from the top of each endive and remove any brown-tinged leaves. Quarter each endive lengthwise, remove and discard cores, and cut into 2 x ½-inch julienne strips.

In a heavy saucepan, melt butter over medium heat. Add endives and sauté until wilted, about 5 minutes.  Add 1 cup stock and bring to a boil.  Cover and reduce heat to simmer and cook for 15 minutes.

Puree mixture in a blender or food processor until smooth. Return mixture to saucepan. Add remaining stock, heat to boiling, then reduce heat to low. Put flour in a large bowl; then gradually whisk in enough hot soup to form a smooth paste. Gradually whisk this  paste back into the soup in the pan. Cook, stirring constantly, over medium-high heat until mixture thickens and bubbles. Cook for 1-2 minutes; then gradually whisk in cream. Add salt and pepper, and adjust to taste, continue cooking to heat through until hot.

Ladle into warm bowls to serve, garnished with chives or parsley.

HOT SOUP: If you like the taste of dill, you will be delighted with this soup recipe.

DILLED SHRIMP CHOWDER:

¼ lb. mushrooms, sliced                                             

2 onions, chopped                  

2 tbsp. butter                                                               

1 cup dry white wine  

2 tbsp. snipped fresh dill                                            

1 cup 18% cream

8 cups fish or chicken stock                                       

salt and white pepper

½ lb. shrimp, shelled, de-veined and diced                 

1 tbsp. brandy

snipped dill to garnish

In a large saucepan, melt butter over moderate heat. Add onions and mushrooms and cook for 8-10 minutes, or until soft. 

Add white wine and dill and bring liquid to a boil. Add cream and stock. Cover pot, reduce heat and simmer mixture for 20 minutes. Add shrimp and cook over low heat for 5 minutes more.

Ladle soup into 8 heated serving bowls. Add a dash of brandy to each serving, and garnish with snipped dill to serve.

HOT SOUP: This is another easy recipe that can be put together in a hurry.

CREOLE SOUP:

½ cup ground pork                                         

¼ cup all purpose flour

dash of chilli powder, or to taste                     

4-6 cups hot chicken stock

1 each small green sweet pepper & onion, chopped               

1 cup cooked rice                                           

1 x 12-oz can tomatoes

2 tbsp. butter + 1 tbsp. cooking oil

salt and pepper

Heat 1 tbsp. oil in a heavy saucepan and cook pork until no longer pink. Drain off excess oil. Add chilli powder and mix in well. Remove pork and set aside.

Melt butter in pan and cook pepper and onion together for 5 minutes. Stir in flour; cook a few minutes over low heat, stirring constantly. Whisk in hot stock gradually, whisking well to avoid lumps. Stir in tomatoes. Bring to a simmer. Add pork, cover pot, reduce heat to medium low, and simmer soup for 20 minutes.

Add cooked rice and simmer 5 minutes more. Add salt and pepper to taste. Serve hot.

HOT SOUP: This soup must be one of the simplest thing to whip up when you are in a hurry to get dinner on the table.

CRAB AND CORN SOUP:

¼ cup finely chopped onion                                       

2 tbsp. vegetable oil

1 x 14-oz. can cream-style corn                                  

2 to 3 cups chicken stock

1 cup milk                                                                  

salt and fresh-ground white pepper                                                                 

1 pkg. (6 oz) frozen crab meat, thawed in fridge        

chopped parsley

In a heavy saucepan over medium-low heat, cook onion in oil until soft but not browned. Stir in corn, chicken stock and milk. Bring to a boil and simmer gently 2 minutes.  Add crab meat and heat through.

Ladle soup into heated bowls and garnish each serving with chopped parsley.

HOT SOUP: This is a dressed-up version of consomme that might be more pleasing to the palate than the plain one.

CONSOMME WITH TOMATOES:

1 lb. red ripe tomatoes                                                

1 quantity consommé, see recipe

½ oz vermicelli, cooked                                              

pinch chervil

salt and pepper to taste

Chop tomatoes roughly and cook them with a little water, if necessary, until tomatoes are pulpy.

Make consommé. Add tomatoes 15 minutes before the cooking time is complete. Strain soup and keep warm.

Place a little cooked vermicelli and pinch of chervil in each serving bowl. Pour in hot consommé. Serve immediately.

HOT SOUP: This traditional recipe for consomme was given to me in England by a good friend who was an excellent cook. Consomme is a type of concentrated soup, mostly made with beef and beef stock, that used to be standard fare in the English cuisine.

CONSOMME:

5 cups beef stock                                                        

2 egg whites

2 washed egg shells, crushed                                      

4 oz. lean shin beef, finely chopped

4 peppercorns                                                             

½ tsp. salt

3 tbsp. sherry                                                              

meat extract-optional                                                  

Chill beef stock until cold; then remove any fat from the stock. Whisk egg white slightly.

Place the stock in a large saucepan and heat it slowly until nearly boiling.  Add the meat, egg white, egg shells, peppercorns and salt. Bring to a boil, whisking constantly with a wire whisk. Simmer very gently, without whisking, for 1 hour.

Strain soup, through a triple thickness of cheesecloth, into a scalded bowl. Add sherry.

The consommé should be a clear deep amber colour.  A little meat extract can be used to adjust colouring if necessary. 

Reheat consommé; then add the chosen garnish to serve. Serve very hot.

VARIATIONS OF GARNISHES:

Consommé Brunoise:  Add 1 tbsp. each of finely diced and cooked carrots, turnips, leeks and celery to each of 4 serving bowls. Top with hot consommé

Consommé a la julienne:  Add 1 tbsp. each of cooked and julienne strips of same ingredients as above to each of 4 serving bowls. Top with hot consommé.

Consommé au vermicelli: Cook ¼ oz. of vermicelli until soft and drain well. Add a little of vermicelli in each of 4 serving bowls. Add hot consommé to serve.

Consommé en gelee:  Make the consommé using a stock made with beef bones and veal bones. Strain soup and chill. The consommé should gel on its own with no added gelatine. Serve cooled but not chilled, garnish with slices of lemon.

HOT SOUP: Here are 2 versions of the popular clam chower.

CLAM CHOWDER WITH VEGETABLES AND "FRESH" CLAMS:

36 medium-sized hard-shelled clams                          

vegetables:

    1 onion, thinly sliced

    1/3 cup thinly-sliced leeks, white part only             

    ¼ cup each minced carrots & celery                                                           

    3 shallots, minced

1 cup dry white wine                                                  

1½ tsp. dried thyme

grated rind of 1 lemon                                                

1 bay leaf

5-6 cups hot chicken stock, see recipe                        

2 tbsp. canola oil

1 cup 18% cream                                                        

2 egg yolks, lightly beaten

chopped parsley for garnish

beurre manie--knead together: 3 tbsp. soft butter & 1 ½ tbsp. flour    

Soak the clams in cold salted water for 3 hours, draining and changing water twice. Scrub the clams using a stiff brush or nylon scouring pad. Set aside.

In a heavy saucepan over medium-high heat, heat oil until hot and sauté vegetables for 5 minutes; or until soft and lightly coloured. Add white wine, thyme, grated rind and bay leaf. Bring to a simmer and cook for 10 minutes.

Add chicken stock and clams. Cook the mixture, covered, over moderately high heat for 5 minutes, or until the shells have opened.  Remove clams from the pot with a slotted spoon, discarding half the shells, and dividing the clams among 6 soup bowls.  Keep them covered and warm.

Into the simmering pot, add the beurre manie and gently mix in. Add the cream and cook the soup over medium heat for 2 to 3 minutes, or until heated through.                                                                 

In a bowl, gradually whisk ½ cup of the soup into the egg yolks, and then add the yolk mixture back to the soup. Heat the soup over moderately low heat, stirring, until it is thickened, but do not let it boil. Ladle the soup over the clams and garnish it with chopped parsley to serve.

CLAM CHOWDER WITH CANNED CLAMS:

2 slices bacon, diced                                       

½ cup chopped onion + 1 cup diced, raw potatoes                             

½ cup boiling water                                        

4 cups milk

2 ½ tbsp. all purpose flour                              

two 7 ½- oz. cans clams

seasoning:

    1 tsp. salt

    ¼ tsp. each celery salt & oregano

In a large heavy saucepan, cook bacon with very little oil over medium-high heat until almost crisp. Add onion and sauté until tender. Add potatoes, seasoning and water. Cover and simmer over low heat until potatoes are cooked, about 10 to 15 minutes. Combine milk and flour. Stir into potato mixture. Cook over medium heat, stirring constantly, until smoothly thickened and mixture coming to the boil. Add un-drained clams and heat through without boiling. Serve hot.     

HOT SOUP: This is more an entree of fish stew than a soup. Enjoy!

CIOPPIN—ITALIAN FISH SOUP:

3 tbsp. olive oil                                               

1 each onion, celery & carrot, cut into ¼-inch dice, or coarsely chopped

4 cloves garlic, thinly sliced                            

1 cup each dry white wine & tomato sauce                                        

fish mixture:

    ½ lb. each of grouper, red snapper, halibut & cod fillets, cut into 1-inch cubes     

salt and pepper

1 to 2 cups water                                                        

¼ cup chopped Italian parsley

4 slices Italian bread

In a large heavy saucepan over medium heat, heat oil until hot. Add onion, celery, carrots and garlic. Cook until softened and lightly coloured. Add white wine, tomato sauce and fish. Bring mixture to a boil; then reduce heat, cover pot, and simmer for 20 minutes.

Add salt and pepper to taste. Adjust with adding boiling water if soup becomes too thick. Add parsley and stir through.

Toast bread and place one slice in the bottom of  4 serving bowls. Divide fish between servings. Add soup and serve at once. 

HOT SOUP: This simple no fuss soup could easily become a family staple..

CARROT SOUP:

3 tbsp. butter                                                   

1 small onion, chopped

4 cups sliced carrots                                       

1 clove garlic, finely chopped

½ tsp. ground cumin                                       

¼ tsp. ground ginger

1 cup peeled and diced potato                        

5-6 cups hot chicken soup

½ cup half and half cream                              

salt and pepper

chopped parsley or orange zest to garnish

In a large saucepan, melt butter over moderate heat. Cook onion and garlic for 5 minutes. Stir in cumin and ginger. Add carrots and potato. Cook together 5 minutes. Add hot stock. Cover pan & bring to a boil over high heat. Reduce heat to medium-low and simmer soup for 15 to 20 minutes, or until carrots and potatoes are tender.

Transfer soup to blender or food processor to puree until smooth. Or use a hand-blender to puree soup.

Return soup to saucepan and add salt and pepper to taste. Stir in cream and heat through but do not boil.

Serve in heated bowls. Garnish each serving with either chopped parsley or orange zest.

HOT SOUP: This simple recipe was given to me by a friend long time ago. It is pretty exotic and quite delicious.

CARIBBEAN CALALOO SOUP:

2 lbs. spinach                                                              

3 tbsp. butter

1 large onion, chopped                                               

1 clove garlic, chopped

1 dozen okra, fresh, canned or frozen                        

2 potatoes, peeled and diced

6-7 cups chicken stock                                                           

1 tsp. thyme                                        

1 cup canned coconut milk****       

2 tsp. salt + pepper to taste

                                                                  

1 lb. frozen crab meat, thawed

Wash and chop spinach. In a heavy saucepan, melt butter over moderate heat and cook onion and garlic until transparent. Add spinach and cook until wilted and limp. Add okra and potatoes. Stir in stock, coconut milk, salt and pepper. Simmer mixture, uncovered, for 15 minutes, or until potatoes are soft. Add crab meat and thyme. Simmer for 1 to 2 minutes or until heated through.          

****Instead of canned coconut milk, soak 1 cup shredded coconut in warm milk for 1 hour. Strain and discard coconut (or use it in other recipe) while reserving the liquid.****

HOT SOUP: This is a version of the famous Russian soup that is more like a stew than soup.

BORSCH--RUSSIAN BEET SOUP-- WITH MEAT:

¼ cup butter + 1 tbsp. oil                                                                    

2 large Spanish onion, sliced

1 lb. potatoes, peeled, cut into chunks            

2 cloves garlic, crushed

1 medium cabbage, coarsely shredded                       

4lb.beef shank, cut into 2-inch cubes                         

3 large raw beets                                                         

1 each turnip & leek, chopped

2 large carrots, chopped                                              

1 cup chopped parsnips                                              

4 large tomatoes, peeled, seeded and chopped           

½ tsp. sugar + salt and pepper to taste

¼ cup red wine vinegar                                               

1 bay leaf

good bunch of mixed herbs                                        

hot beef stock as needed

2/3 cup sour cream

In a large heavy saucepan, melt half the butter in the oil over moderate-high heat. Cook onions and garlic for 2-3 minutes. Add beef and brown meat on both sides. Add salt, pepper, mixed herbs, bay leaf and thyme. Cover with water to about ½-inch above the meat. Simmer for 2 hours, or until meat is tender.

Melt rest of butter in another large heavy saucepan over medium heat.  Add vegetables and cooked uncovered for 10 minutes. Using a large slotted spoon, transfer beef from the  other pot to the vegetables in the pan. Strain the stock and add it to the meat and vegetables, adding more beef stock if necessary to cover everything. Bring to the boil then simmer for 2 hours.

Shred the beets with a coarse grater and add to the soup. Add sugar, vinegar, and adjust seasoning. Reheat soup long enough for it to go ruby red in colour.

Ladle soup into heated bowls and serve with sour cream.  

HOT SOUP: This is a nice soup that is made withoout special stock, with the black beans and ham giving it wonderful flavour and nutrition.

BLACK BEAN SOUP:

2 cups dried black beans                                            

12 cups cold water

2 leeks, white part, minced                                         

1 stalk celery, minced+ 1/3 cup minced celery leaves

1 carrot, minced                                                          

3 tbsp. butter+ 1 tbsp. all purpose flour

1 lb. smoked ham hocks                                             

¼ cup minced parsley

bouquet garni—in a cheesecloth bag, put in:

    1/8 tsp. mustard seed                                              

    2 bay leaves

    10 peppercorns, cracked                             

    4 cloves

1/3 cup medium-dry sherry                                        

1 tbsp. salt

pepper and cayenne pepper to taste                            

garnish ingredients:  ¼ cup each chopped green onion, sauté bacon pieces, sieved hard-boiled egg yolk and egg white, minced parsley, 8 thin slices of lemon

In a large saucepan, cover dried black beans with 6 cups of water and let stand overnight. Add 4 cups water and bring mixture to a boil over high heat. Cover pot, reduce heat to medium low to simmer beans for 1 ½ hours.

In another large heavy saucepan, melt butter over moderate heat and cook leeks, onion, celery, celery leaves and carrot until vegetables are softened. Add flour and cook the mixture, stirring, for 2 minutes over low heat.  Stir in, ham hocks, minced parsley, the bouquet garni bag, the beans and water mixture and 2 additional cups of water. Increase heat to high and bring liquid to a boil; then simmer the mixture, covered, for 3 to 4 hours, adding more water if necessary, until the beans are very tender.

Remove and discard bouquet garni bag.  Transfer ham hocks with a slotted spoon to a bowl. Let cool, then remove meat from the bones, and set aside.

Use a hand blender to puree the soup coarsely. If necessary, thin soup by adding more water, until desired consistency. Stir in reserved meat and the sherry. Add salt, pepper and cayenne pepper to taste. Heat through until it is very hot. Transfer to a heated tureen and add garnish ingredients to serve.