You Will Need

* 2 Tbsp extra virgin olive oil
* 2 Tbsp butter
* 1 medium white onion, diced
* 2 cloves of garlic, chopped
* 3 bacon rashers, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, sliced
* 16 oz whole peas
* 3 1⁄8 pt vegetable stock
* 24 ½ oz frozen peas
* salt to taste
* crème fraiche to serve
* 1 large saucepan with a lid
* 1 wooden spoon
* 1 hand blender
* 1 strainer
* 1 bowl
* 1 liquidizer or food processor
* 1 ladle
* 1 medium bowl

Step 1:
Thaw the frozen peas
Put the frozen peas into a medium-sized bowl to let them thaw naturally while you make the base of the soup.
Step 2:
Heat the oil and butter
Pour the olive oil into the saucepan and add the butter. Place the pan over a low temperature to heat.
Step 3:
Add the vegetables and the bacon
When the butter has melted, add the onions, garlic, bacon, carrots and celery. Stir the ingredients together well and leave them to sweat for about 10 minutes.
Step 4:
Add the peas and stock
When the onions are more or less translucent stir in the peas and then continue stirring as you pour in the stock.
Step 5:
Leave to cook
Cover the pan and leave the soup to cook for 35 minutes.
Step 6:
Slightly blend the soup
35 minutes later when the soup is well-cooked blend it slightly. Take the hand blender and buzz it briefly four to five times in different parts of the pan.
Step 7:
Pass through a strainer
Pass the soup through a strainer into a large bowl pressing as much out as possible.
Step 8:
Liquidize in batches
Now pour the soup into a liquidizer, add the peas and liquidize into a purée. When finished, pour this into a separate bowl.
Step 9:
Season with salt
Season with some salt to taste.
Step 10:
Serve and garnish with crème fraiche
The pea soup is ready to serve. Ladle it into the soup bowls and pop a spoon of crème fraiche on top to garnish.

You Will Need

* 3 Tbsp olive oil
* 1 1⁄3 oz butter
* 2 large onions, finely chopped
* 1 ¾ oz bacon, chopped
* 1 leek, halved lengthways and sliced
* 8 ¾ oz potatoes, peeled and finely diced
* 5 1⁄3 oz cabbage, quartered and shredded
* 4 ¼ pt vegetable or beef stock
* 14 oz can of chopped tomatoes
* salt and pepper
* 1 large saucepan
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil and butter
Take a large saucepan and add the olive oil and butter. Heat over a moderate temperature.
Step 2:
Add the onions and bacon
When the butter has melted, add the onions and bacon to the saucepan. Fry them for about 5 minutes or until the onions start to soften.
Step 3:
Add the leek, potatoes and celery
When the onions are softened add the remaining leek, potatoes and celery. Stir all the ingredients together and let the mixture cook for a few more minutes.
Step 4:
Pour in the stock and tomatoes
Pour in the stock followed by the can of tomatoes and stir together generously.
Step 5:
Add the cabbage
Immediately add the cabbage and bring the soup to a boil.
Step 6:
Season with salt and pepper
When the soup has broken into a boil, season it with salt and pepper and then leave to simmer gently for about 30 minutes
Step 7:
Taste and season
Once the soup has cooled taste it to see if more salt and pepper are needed and if so season again.
Step 8:
Serve with crusty ciabatta bread
Using a ladle serve the soup into soup bowls and present with crusty, warmed ciabatta bread and butter.

How visitors found this page:

• minestrone recipie

Step 1:
You will need:

* ¼ oz dried seaweed (wakame)
* 4 ¼ oz fresh soft tofu or long life silken tofu
* 13 ½ fl oz dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
* 1 ½ Tbsp miso paste
* 2 medium spring onions
* 1 measuring jug
* 1 saucepan
* 1 small bowl
* 1 cup
* 1 tablespoon
* 1 teaspoon
* 1 sharp knife
* 1 chopping board

Step 2:
Heat the Dashi
Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high
Step 3:
Soak the wakame
Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.
Step 4:
Melt the miso
Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.
Step 5:
The tofu
Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.
Step 6:
Add the wakame
Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.
Step 7:
Serve the Miso Soup
Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.

How visitors found this page:

• authentic miso soup recipe
• authentic miso soup
• recepie miso soup
• miso soup with tofu and seaweed recipe
• miso soup recipe seaweed
• miso soup recipe
• miso filipino recipe
• filipino soup recipe ingredients
• filipino recipes MISO SOUP
• filipino recipe soup

Step 1:
You will need

* 4 ¼ fl oz olive oil
* 3 leeks , cleaned and sliced
* 2 cloves of garlic , minced
* 1 onion , peeled and chopped
* 2 celery stalks , chopped
* 8 ¾ oz mushrooms , sliced
* 2 1⁄8 pt fish stock
* 8 ¾ oz tinned tomatoes
* 5 fl oz dry white wine
* 1⁄8 fl oz cayenne pepper , to taste
* 16 oz white boneless fish , cod, sea bass or monkfish, cut into small chunks
* 30 oz mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
* fresh parsley , chopped
* salt , to taste
* freshly ground black pepper , to taste
* 1 large pot
* 1 wooden spoon
* 1 ladle

Step 2:
Gently fry the vegetables
Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms. Cook until the onions are clear and soft.
Step 3:
Add the stock
Next, add the stock, tinned tomatoes and white wine. Bring it all to simmering point, add the cayenne pepper and season according to taste.
Step 4:
Add the fish to the pot
Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about fifteen to twenty minutes.
Step 5:
Garnish and serve
Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish. You could also serve this soup poured over pasta.

Step 1:
You will need…

* 17 ½ oz potatoes
* 17 ½ oz tomatoes
* 4 leeks
* 1 bunch of parsley
* 5 1⁄3 oz butter
* 1 Tbsp olive oil
* 1 2⁄3 fl oz cream , optional
* 2 1⁄8 pt water
* salt and pepper
* 1 colander
* 1 medium pan with lid
* 1 wooden spoon
* 1 chopping board
* 1 large knife
* 1 small knife
* vegetable peeler
* 1 electric blender

Step 2:
Prepare the vegetables
Peel and dice the potatoes. Core and dice the tomatoes. Halve the leeks and slice them into rings. Rinse the leeks in the colander under running water.
Step 3:
Prepare the parsley
Rinse the parsley under a running tap of cold water. Shake to remove excess water and chop finely.
Step 4:
Cook the vegetables
Place the pan over a medium heat, add the butter and olive oil and melt. Add the leek rings and stir. Allow them to wilt, which takes around 5 minutes. Then add the tomatoes, turning up the heat to high and allow them to stew. Add the potatoes and stir. Leave to cook for a further 5 minutes.
Add enough water to cover the ingredients, season with salt and pepper and cover with a lid.
Step 5:
Bring to the boil
Bring to the boil, and then reduce to a simmer. Allow to cook for half an hour, or until the potatoes are soft. After approximately half an hour, you can add some more water to the soup if you prefer a more liquid consistency. Finally, add the parsley and the cream.
Step 6:
Season to taste
Taste the soup and adjust the seasoning if necessary.
A quick tip – use the electric blender to make the soup more creamy.
Step 7:
Serve
Add a drizzle cream if you wish, garnish with a leaf of parsley and serve hot with some crusty bread.

Step 1:
You will need

* 4 Tomatoes
* 4 tsp split yellow lentils
* ¼ tsp Cumin seeds
* 6 Peppercorns
* 4 Cloves Garlic
* ¼ tsp Red chilli powder
* ¼ tsp Turmeric powder
* to taste Salt
* 1 bunch of Coriander
* 1 Tbsp Vegetable oil
* ¼ tsp Mustard seeds
* 1 pinch of Asafoetida
* 4 sprigs of curry leaves
* ½ tsp tomato paste
* 25 fl oz cold water
* 1 sharp knife
* 2 non-stick pans
* 1 sieve
* 1 cup
* 1 wooden spoon
* 1 pestle and mortar

Step 2:
Lentils
The lentils will form a stock for the tomato soup

Put 4 teaspoons of split yellow lentils, also known as Toor Dal, into a bowl, and pour in some cold water. Swirl them around. This will wash any dust from the lentils. Repeat this a couple of times. Rinse and add to the large saucepan

Add 800ml of cold water, and bring to the boil over a medium heat. Leave to simmer for 20 minutes.
Step 3:
Garlic
Crush 4 cloves of garlic with the flat part of a knife.
Step 4:
Grind
Put the garlic into a mortar. Add a sprinkle of peppercorns and a sprinkle of cumin seeds. Use the pestle and mortar to roughly grind the mix.
Step 5:
Add ingredients
Add 1 tablespoon of oil to a large saucepan over a high heat. Add the garlic, peppercorns, and cumin seeds to the pan and stir for 1 minute. Turn down the heat and leave to simmer.
Step 6:
Coriander
Chop the leaves using a sharp knife, and put the stems to one side.
HANDY HINT
Wash the coriander after you’ve chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. The freshest leaves will float to the top. Remove these from the bowl and leave to drain.
Step 7:
Curry leaves
Turn the heat up. Add three sprigs of curry leaves to the saucepan.
Step 8:
coriander stems
Add the small bunch of coriander stems
Step 9:
Tomatoes
Use a sharp knife to chop 4 tomatoes up into small chunks. Add to the pan. Stir for 30 seconds then reduce heat.
Step 10:
Add lentil stock
Sieve the lentil stock into the pan
Step 11:
Chilli powderand turmeric
Add 1/2 a teaspoon of red chilli powder

Then add 1/2 a teaspoon of turmeric powder, and stir again.

Bring to the boil, then turn it down to simmer for 10 mins.
Step 12:
Simmer
Cover the pan, and leave to simmer for 15 minutes over a low heat, until the tomatoes are soft. Check the pan occasionally, and stir to stop burning.
Step 13:
Tempering
In a separate non-stick pan, heat up 1 tablespoon of vegetable oil on a high flame to start to make a tempering.

Temperings are a combination of spices in oil, added to soups or sauces at the end of cooking to add a final boost of flavour.

After about a minute, when the oil is very hot, add 1/2 of a teaspoon of mustard seeds.

When they start to crackle, add one sprig of curry leaves, and a pinch of asafoetida.

Keep stirring.
Step 14:
Strain
Strain the soup into the tempering. Press down well with a spoon to ease out all the soup. Bring to the boil over a very hot flame.
Step 15:
Tomato Paste
Add half a teaspoon of tomato paste to add some colour
Step 16:
Salt
Add half a teaspoon of salt
Step 17:
Garnish
Sprinkle the chopped coriander leaves onto the soup.
And Serve

How visitors found this page:

• rasam video recipe
• tomato rasam recipe video
• tomato rasam video
• rasam vedio
• tomato rasam recipe videos
• RASAM VIDIYO
• rasam video
• how to make tomato paste rasam video
• dal rasam video
• asafoetida soup recipes

You Will Need

* 1 tsp unsalted butter
* 3 large cucumbers, peeled, seeded and chopped
* 17 fl oz chicken stock
* 4 ¼ fl oz white wine
* 1 Tbsp fresh dill
* ½ tsp ground nutmeg
* 6 ¾ fl oz sour cream
* 4 ¼ fl oz yoghurt
* ½ tsp salt
* freshly ground black pepper
* 1 saucepan
* 1 blender
* 1 bowl
* 1 wooden spoon
* 1 whisk

Step 1:
Brown the cucumber
Heat the butter in a frying pan. Add the cucumber and fry for 10 minutes or until it is slightly brown in colour.
Step 2:
Add the stock
Pour in the chicken stock and increase the heat to a medium high temperature. Bring it to boiling point, stirring occasionally and then add the white wine.
Step 3:
Lower the heat
Reduce the heat to medium and let it simmer for about 10 minutes, still stirring occasionally. Add the dill, nutmeg, salt and pepper and let it simmer for a few more minutes.
Step 4:
Blend
Pour the soup into a blender and purée until smooth. Transfer to a bowl and let it cool.
Step 5:
Whisk in the yoghurt and sour cream
Once cooled, add the yoghurt and half of the sour cream and whisk until thoroughly combined. Cover and place in the fridge to chill.
Step 6:
Garnish and serve
Once it is thoroughly chilled, serve out into bowls and garnish with a dollop of the remaining sour cream, cucumber slices and fresh dill.

Step 1:
You will need…

* 3 1⁄8 pt chicken stock
* 3 boneless chicken breasts
* 4 1⁄3 oz long grain rice
* 2 large eggs
* juice from 2 lemons
* salt and pepper
* a few leaves of coriander to garnish
* for the toasted feta spread:
* 3 slices of brown bread
* 3 Tbsp feta cheese and a drizzle of olive oil to mix
* 1 Tbsp black olives, finely chopped
* black pepper
* chopped parsley
* 1 sharp knife
* 1 cutting board
* 1 deep non-stick pot
* 1 wooden spoon
* 1 whisk
* 2 small bowls
* 1 ladle

Step 2:
Prepare the chicken
Cut the chicken breasts into bite sized cubes.
Step 3:
Get started
In the deep pot, slowly bring the stock and chicken pieces to a boil, on a medium temperature.
Step 4:
Make the accompaniment
Meanwhile, toast the bread slices. In a bowl, make the cheese spread by mixing all the feta cheese, olive oil, black olives and pepper together. When this is mixed leave aside and return to the soup.
Step 5:
Add the rice
When the soup is boiling skim the surface to remove the impurities. Stir in all the rice, and bring it back to the boil. Partially cover the pot and simmer until both the chicken and rice are cooked. This takes about 10 minutes.
Step 6:
Prepare the rest of the ingredients
Whilst the rice is cooking, whisk the eggs thoroughly. Beat in the lemon juice, until well blended.
Step 7:
Put it all together
Add 1 cup of the hot soup to the egg mixture until thoroughly blended then turn off the heat. Pour the egg mixture back into the soup pot, stirring constantly, until the soup is slightly thickened. Add salt and pepper if necessary.
It is vital you do not let the soup come to a simmer or the eggs will curdle.
Step 8:
Finish the toast
Finish off the toasted bread accompaniment by spreading the feta cheese mix evenly onto the toast.
Step 9:
Garnish the soup
Spoon the soup into bowls and garnish with coriander.

How visitors found this page:

• greek chicken fennel soup
• greek gaspaccio

Step 1:
You will need…

* 1 tsp fennel seeds , toasted and ground
* 2 garlic cloves , peeled and chopped
* 3 ½ oz butter
* 24 ½ oz fennel bulbs , sliced
* 2 1⁄8 pt chicken stock (approx)
* 3 1⁄3 fl oz cream
* salt and pepper
* some feathery fennel leaves , reserved for garnishing
* 1 chopping board
* 2 knives, 1 large 1 small
* 1 medium cooking pan with lid
* 1 wooden spoon
* 1 spatula
* 1 electric blender

Step 2:
Melt the butter
Heat the pan over a medium to low temperature and add the butter. Give it a quick stir around so that it melts evenly.
Step 3:
Add the garlic
Put the garlic in the pan and stir it into the melted butter. Cook for about a minute.
Step 4:
Cook the fennel
Carefully put the fennel into the pan, followed by the fennel seeds. Season with salt and pepper, cover with the lid and then leave to cook over a low heat for 30 minutes, stirring from time to time.
Step 5:
Add the stock
Remove the lid from the saucepan then, while stirring, slowly pour in the chicken stock. Season with salt and pepper, give it one more stir, then replace the lid, bring it to a boil and simmer for 15 minutes.
Step 6:
Blend the soup
Spoon the soup out into the blender and gently pulsing to start with, blend until very smooth. Be warned not to do this too fast as you may end up having a soup shower! When you finish, pour it back into the saucepan.
Step 7:
Add cream and adjust seasoning
Pour the cream into the soup, swirl it all together and finally, season with salt and pepper to taste.
Step 8:
Serve
As a final touch, garnish with the fennel leaves. This soup can be served hot, or in summer serve chilled if you prefer.

How visitors found this page:

• greek chicken fennel soup

You will need…

* 8 oz crusty white bread, without crust
* water to soak the bread
* 3 7⁄8 oz raw, peeled almonds
* 2 cloves of garlic
* 23 ½ fl oz cold water
* 8 ½ fl oz olive oil
* vinegar (red wine or sherry)
* salt
* 1 blender
* 1 spoon

Step 1:
Soak the bread
Place the bread in a bowl of water and soak thoroughly.
Step 2:
Ground the almonds
In a blender, purée the almonds, salt and garlic. Lightly squeeze the soaked bread and add to the blender. Blend until it forms a white paste.
Step 3:
Add the oil and vinegar
Slowly add the oil then a dash of vinegar.
Step 4:
Add the water
Gradually add the water to create a smooth, thick soup. If you add the water too fast the mixture will curdle.
Step 5:
Taste and add salt
Adjust the seasoning if needed after tasting.
Step 6:
Garnish and serve
Pour the soup into the serving bowls and garnish. In Andalusia the traditional garnish for this soup is peeled and seeded grapes but you could also use slices of apple or melon.

How visitors found this page:

• almond and garlic soup
• gaspaccio almonds
• recipe for almond and garlic soup