Easy Recipe

Archive for the ‘Soup Recipes’ Category

Hot pepper soup from the Niger Delta in Nigeria is usually prepared with the original goat meat, but you can also use mutton, lamb or beef. Since I did not get dried and ground shrimp and crabs, I alternatively used to flavor dashi. Tamarind seeds were replaced with Worcester sauce. Tendons and white skins of sheep meat removed, cut the meat into cubes and place in a soup pot.

Peel onions and chop coarsely and add. In Nigeria, this soup is eaten very hot, so are the white seeds of the chili pepper used. Chili pepper cut into small rings and add to the meat. Not quite cover meat with water, put on a lid and bring to a boil. Reduce heat to low and let simmer about 30 minutes pepper soup until the meat is tender. Add broth and pepper soup with anise, coriander, cloves, cumin seeds (cumin), ginger, ground fennel, allspice, and Worcestershire sauce (or tamarind seeds) to taste. Read the rest of this entry »

Oven with lamb soup tastes very strong, if you auskocht the bones of the leg of lamb in the soup. Since lamb is usually offered only in larger pieces, you best prepared to order two dishes and used the remains of the lamb soup for the oven. The amounts of the lamb refers to the lamb meat without bones. The meat with a sharp carving knife loosen from the bone and cut into bite-size pieces. Peel carrots and cut into thick slices, as previously seen in the picture.

Leeks and cut into rings. Peel onion and cut into cubes. Bacon cut into small cubes. Heat oil in a roasting pan or ovenproof soup pot corn germ oil and fry bacon in it. Add the lamb and sear on high temperature until it begins to brown. Carrots, leeks and onions mix with the lamb and saute briefly. Stir in tomato paste, sprinkle flour and mix well.Add a fruity red Burgundy or Pinot Noir and fill with broth. The oven with lamb soup with pepper, salt and a bay leaf seasoning, add the bones and put a lid on the pot. Read the rest of this entry »

Cheese soup with leeks can also be found in greater amounts than party soup prepared quickly and easily. Very aromatic cheese with leek soup tastes when they are cooked with fresh mushrooms. To the best of fresh baguette. Heat a nonstick pan initially neutral oil like corn oil, soybean oil or sunflower oil. Add ground beef and sear. This shred the meat with a wooden spoon or spatula until it is fine crumbling.

Meanwhile, fresh mushrooms with a soft cloth, wipe dry and cut off any brown interfaces from the stalk.Slice the mushrooms and minced give. An onion peel, halve and cut into small cubes. Onions to the pan along with the mushrooms and how to see in the picture above, light brown roast. Turn the heat back to medium. Leeks / leeks, cut into rings and thicker mitsch tumors in the pan until the onion rings are soft. For the cheese soup with leeks to pan contents into a saucepan and heat to fill a medium temperature. Add dry or semi-dry white wine and top with soup. At best, the cheese with leek soup tastes when using self-cooked beef broth (see recipe). Stir cheese, to taste cream cheese, herbs, cheese or any other variety, the cheese soup with leeks and let it melt. Read the rest of this entry »

Cheese soup is a traditional recipe from Switzerland and is also known as Swiss Cheese Soup. This soup tastes like cheese fondue, and obtained by the bread a slightly thicker consistency. It is especially good as leftovers for stale white bread, which as of Sunday breakfast is left over. The white bread with crust cut into thicker slices into small cubes. Who does not like so much, of course, can also remove the bark. Emmentaler or Gruyere cheese like another tasty cut it into small cubes and mix with the bread cubes.

The bread and cheese mixture into a soup tureen, as shown in the picture above, or fill directly distribute to soup bowls. Broth, as desired meat broth, chicken broth or vegetable broth, pour into a soup pot and bring to a boil. Pour the broth still boiling over the bread and cheese mixture and may take several minutes to swell the bread cubes to melt and the emmental. Then the bread and cheese mixture on top crush with a fork to mash the cheese soup and thicken while stirring it. Dry white wine pour into the soup and stir in cheese. When children eat with, omit the white wine and replace it with broth. Read the rest of this entry »

Vegetable soup can also be very good cook in larger quantities. You can freeze it in portions, and thus has always quick vegetable soup ready. Soup meat, rinse under running water. The meat in a large soup pot and cover with cold water, lay. Celery, peel and halve the soup meat. A lid on the soup pot and boil the soup once.

The foam that forms, skim off foam with a spoon. Temperature switch back to medium and season the soup with instant broth. Let the soup simmer for about 45 minutes. Peel carrots and cut with a sharp knife into slices not too thick. Peel turnips and cut into small cubes. Clean beans and depending on the length can be cut in half or whole. Read the rest of this entry »

Vegetable soup with salmon is a low-calorie light soup, you can quickly and easily cook. By the salmon, the vegetable soup tastes very aromatic. If you do not receive fresh salmon, you can also use frozen salmon, but then you should thaw out in time.

The garden vegetables need not be thawed and frozen can be used. For the vegetable soup with salmon and half an onion peel and cut into fine dice. Heat the butter in a soup pot, but do not let brown. Add the onions and fry on medium heat and add mixed vegetables. Read the rest of this entry »

Vegetable soup with tortellini is a strong clear soup with fresh vegetables of the season is particularly tasty. If you use dried tortellini, you should cook them separately in salted water and add just before serving, in the vegetable soup, the soup is clear. Fresh tortellini in the refrigerated section need only 2 minutes before end of cooking time to be heated in the soup. Roots, peel and cut into thin slices. Peel the celery into bite-sized pieces and then cut into thin slices.

Clean leeks and cut into rings. Broccoli into small florets, as previously seen in the picture. Heat oil in a soup pot corn oil. Add celery and stir-fry, and roots. Add onion and leek and stir-fry briefly.A vigorous pour vegetable stock and season with juniper berries and black peppercorns. A lid, bring the vegetable soup to boil, add broccoli, switch back to medium and simmer the vegetables in about 10 minutes even. Add tortellini and heat them in the soup. Just before serving, remove juniper berries and peppercorns from the vegetable soup with tortellini.

Ingredients:

*100 g Root
*40 g Celery
*60 g Leek
*120 g Broccoli
*1 Onions
*1 tbsp corn oil
*3 / 4 L Vegetable stock
*1 tsp Juniper berries
*1 / 2 tsp Black peppercorns
*200 g Tortellini .

2 servings – 442 calories per serving
** – 15 mins Prep – 30 mins Total .

Ratatouille is a classic French vegetable stew, cooked with a variety of fresh seasonal vegetables. This season, different types of vegetables are used. Peel this ratatouille first a mild onion, halved and cut with a sharp kitchen knife into thin slices. Peel garlic and chop as small as possible. Heat olive oil in a soup pot. Saute onion and garlic in it light while stirring with a wooden spoon over medium heat. Red and yellow peppers in half, freeing of white skins and seeds and dice the peppers. Peel carrots, cut the stem and root approaches and cut the carrots into slices.

The carrots to the onions to the pan. add peppers and stir-fry the vegetables stirring slightly. assorted fresh seasonal herbs such as thyme, rosemary and oregano or parsley give the ratatouille. Some herbs for decoration, as seen above in the picture aside. Peel the cucumber and zucchini, halved lengthwise and scrape out the seeds with a spoon. The flesh of the zucchini and cucumber cut into cubes and give the ratatouille. The pods of fresh green peas break apart and herauspulen the peas. Give peas Ratatouille. Clean green beans, break into bite-size pieces and add to the pot. Read the rest of this entry »

Midnight soup can be prepared well in larger quantities. Beef stew and pork stew may still throw a little smaller. Heat oil in a pan and fry the corn oil mixed stew in it strongly. Dice the onion peel, small and short mitsch tumors. Stir in tomato paste and deglaze with red wine.

Temperature to lowest level and top up the soup with meat broth. Season with freshly ground pepper, salt, paprika, a pinch of cayenne pepper, chili powder and chili sauce. Midnight soup can simmer about 40 minutes. Pour mushrooms in a colander, rinse, shake dry and cold. Slice the mushrooms. Green peppers in half, freeing of white skins and seeds and cut into cubes. Read the rest of this entry »