world's food recipes: Soups

Saturday, January 22, 2011

Tomato Soup with Parmesan Cheese Croutons

This delicious homemade herb-flavoured tomato soup is healthy, creamy and easy to put together. It is best enjoyed with some cheesy croutons. The recipe calls for the canned tomato, so pick the best quality canned tomatoes you can find, for example, Roma, San Marzano.

Garlic Parmesan Croutons	Soup
3 Hard rolls, cubed 2 Garlic cloves, minced Freshly ground black pepper to taste 2 tbsp Olive oil 1 tbsp Italian flat leaf parsley, chopped 3 tbsp Parmesan cheese, grated	2 tbsp Olive oil 1 Onion, chopped 2 clove Garlic, finely chopped 1 stalk Celery, chopped 1 Small carrot, chopped 1 can / 400 g Diced tomatoes 1-2 tbsp Tomato paste 250 ml Vegetable broth 1 Bay leaf Pinch of clove 1/3 tsp Dried basil Salt and pepper to taste 120 ml Soya cream, room temperature Some shaved Parmesan, optional 1 tbsp Chives, chopped, optional

Preheat oven to 180C/350F. Place the cubed bread in a large bowl, add in minced garlic, 2 tablespoons of the grated Parmesan, black pepper and olive oil, and toss until the bread is evenly coated.
Pour the mixture onto a baking sheet and bake for 15 minutes. Remove, and stir the croutons. Return to oven, and cook for 20 more minutes or until browned and crunchy. Remove and toss thoroughly with the rest of grated Parmesan and chopped parsley.
In a large pot, heat olive oil over medium heat. Add onion, celery and carrot and cook until tender, about 10 minutes. Add tomatoes, tomato paste, vegetable broth, bay leaf, a pinch of clove and dried basil. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, about 30 minutes.
Discard the bay leaf. With an immersion blender, puree soup until smooth or puree in batches in a food processor fitted with knife blade. Season to taste with salt and pepper. Whisk in soya cream and heat through over the low heat.
Ladle into bowls and place a few pieces of croutons in each, topped with a slice of shaved Parmesan cheese. Place under broiler until cheese is melted. Sprinkle the chopped chives on top if used.

Happy Lunar New Year 2011! 祝福大家龙年行大运，行运一条龙！Happy Dragon Year 2011!

Fennel Potato Soup with Saffron

Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.

Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.

Fennel bulb is an excellent source of vitamin C, which is the body's primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.

300 g Fennel bulb, trimmed and diced
100 g Potatoes, peeled and diced
2 Small shallots, finely diced
2 tbsp Olive oil
350 ml Vegetable stock
1/8 tsp Saffron threads
1 Bay leaf
60 ml Soya cream (or heavy cream)
Salt and pepper to taste

Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.

Saturday, January 22, 2011

Tomato Soup with Parmesan Cheese Croutons

Friday, January 14, 2011

Fennel Potato Soup with Saffron