Monday, 23. August 2010

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Soups and Stocks.

Soups

Asian Chicken Soup

Cut the chicken into small pieces, place in a large pot with 1 teaspoon salt and just cover with water. Boil the chicken slowly, skimming all the while until no more scum appears—about 20 mins. Peel and slice the ginger, add to the chicken and boil covered for another 30-40 minutes. Add the soy, coriander leaves and the snow peas. Cook for a few more minutes, stir well and then serve. Serve on boiled rice in Chinese bowls, add sweet chilli sauce and/or light soy sauce. 4

Asian Chicken soup (2).

Soup                                                                   Meatballs

Meatballs:     Mix all ingredients together, shape into meatballs about the size of a 10¢ coin.

Soup:     Pour stock into a saucepan, bring to the boil, stir in the ginger, add the meatballs and simmer for 3 minutes. Add remainder of ingredients, simmer and stir until meat-balls are cooked—about 5-8 minutes. Ladle soup into 6 serving bowls, sprinkle top of each bowl with coriander.     6

Bacon and vegetable soup.

Soak soup mix in water for at least 4 hours before cooking, preferably overnight. Place bacon bones in a pressure cooker with 3 cups water, cook for 30 minutes, remove bones, allow to cool, remove all meat from bones, chop and place in cooker with water from cooking bones. Disregard bones. Add all other ingredients, bring to boil, simmer for 40 minutes, stirring often. Serve with fresh bread.     6

Bean and vegetable soup.

Cut meat into large pieces, heat 30 grams butter in large pan, add meat and brown well on all sides. Add water and salt and bring to the boil, reduce heat, cover, and simmer for 1 hour. Add beans, simmer covered for additional 1 hour. Strain liquid, remove meat pieces from strainer, return peas to liquid, stand aside. Discard meat. Add remainder of butter to pan, add onion and bacon and cook until onions are golden brown. Add remainder of vegetables apart from cabbage, and boil for 2 minutes, add beef stock, stir well, cover, simmer for 30 minutes. In last 5 minutes, add cabbage, stir well.     8

Carrot and coriander soup.

Roughly chop 500grams carrots and coarsely grate the remainder. Melt the butter in a large pan, add the onion and the garlic and with the lid on, heat slowly until the onion is opaque. Add the stock, chopped carrot and nutmeg, cover, bring to the boil and simmer until veg is soft. Remove from heat and puree with a wand blender, return to the heat, add the grated carrot, coriander and cream, stir, add salt and pepper to taste. Remove from heat after about 3 minutes. Serve garnished with a swirl of yoghurt and a sprinkling of chopped coriander.     6

Cauliflower and prawn soup.

In a large saucepan, gently heat the butter until it starts to melt. Add the finely chopped leeks and sweat (Cook without allowing the leek or butter to brown or burn). Add the cauliflower and potato. Stir through and then add the stock and the milk and gently bring to the boil. Reduce the mix to a simmer and gently cook until all the ingredients are thoroughly cooked and soft. Puree the mixture. Return the pureed soup to the saucepan and season with salt and pepper. To serve, pour the soup into bowls and finish with a prawn (served whole or sliced) with a drizzle of olive oil.

Cheese and onion soup with mustard toasts.

Melt 1 tablespoon butter in a large pan, dice onions into small pieces and add to pan along with garlic. Cook gently for 10-15 mins until onions are soft and transparent. Ad the flour and mustard powder and cook further 2-3 minutes, stirring continuously. Remove from heat, add milk and chicken stock, return to heat and bring to the boil, stirring continuously. When soup thickens, reduce heat and simmer for 5 mins. Stir in cheese, remove from heat and serve immediately.

Toast one side of bread, butter untoasted side, spread generously with whole grain mustard, place under medium grill until crisp and golden. Cut into fingers and serve with soup.

Chicken and corn soup.

Place chicken pieces and 2 cups of lightly salted water in a large pot, bring to the boil, simmer for 30 minutes. Combine stock, creamed corn, stock cubes, ginger, 5 shallots, sesame oil and salt and pepper. Mix cornflour in 4 tablespoons water to a smooth paste, add to soup, stir until soup boils and thickens, reduce heat and simmer for 2 minutes. Beat egg whites with 2 tablespoons water, add to soup. Add thinly sliced ham, simmer for 15 minutes. Pour soup into bowls, add chopped shallots to top of soup.     6

Chicken and pork wonton soup

Soup                                                                Wontons

Wonton filling:   Mix together the egg and milk. Combine finely shredded cabbage with pork mince, soy sauce,  and grated ginger, mix well. Place a teaspoon of prepared filling slightly below the centre of the wonton wrapper. Brush around the edges of the wrapper with lightly beaten egg mix. Fold the wrapper diagonally in half to form a  triangle. Press edges to seal, press out any air pockets around the filling.  Brush a dab of egg mix on the front right hand corner of each triangle, and on the back left corner. With a twisting action, bring the two moistened surfaces together. Pinch to seal.

Soup:   Place drumsticks in a large pot or pressure cooker with 3 litres of water, salt and stock. Cover and bring to the boil, 30 mins in pressure cooker, 45 mins in pot. Remove from heat, allow to cool, remove all bones and skins and discard, chop up chicken into small pieces. Finely chop shallots, add to the soup along with sesame oil, return to heat and simmer for 5 mins.

Wontons:   Drop wontons into vigorously boiling salted water in large pan, cook until they float to the top, about 15 minutes. Remove and drop into soup simmer for 5 mins, place 3-5 wontons in the bottom of each bowl, top with hot soup. 8

Chicken and veg soup

Soak soup mix in water for at least 1 hour.  Place chicken in pressure cooker, add 1 litre of water, boil for 30 minutes. (If you do not have a pressure cooker, chop up chicken, place in large boiler cover with water, and boil for 45 minutes). Remove boiler from heat, allow to cool, Remove chicken from water (keep water), remove all bones from meat, chop meat into small pieces and return to water. Add all other ingredients, cover with water, at least 2 cms over ingredients, bring to boil, simmer for at least 45 mins, stirring occasionally, taste after 30 mins, add salt and pepper to taste.     10-12

Chicken Dumplings in coconut broth

Cook noodles as per instructions on packet. Cut the roots and most of the green stalk from the coriander, set aside, wrap leaves in plastic and store in fridge. Wash the roots and stalks, discard any brown skin, then finely chop. Combine the mince, 1 tablespoon curry paste, ginger, garlic, and coriander root in a bowl. Scoop out a dessertspoon of mixture, roll into a ball (about 10-15cm diameter), place on baking tray, continue until all mince mixture is rolled into balls. Store in fridge.

Place 1 tablespoon curry paste in a heavy based pan and stir over low heat for 1-2 minutes, add the stock, coconut milk, fish sauce and lemongrass and stir to combine. Bring to the boil, then simmer for 5-6 minutes. Add the dumplings and cook for further 10-15 minutes or until chicken is cooked through. Spoon small amount of noodles into a bowl then ladle over broth and dumplings.     4

Chinese long soup.

Peel the shallot, cut in thin diagonal slices, slice pork into fine shreds, shed cabbage finely. Heat oil in a large pan or wok, add the pork and cabbage, fry quickly for a few minutes, stir constantly. Add the stock, salt and pepper, crumbled stock cubes, soy sauce and  ginger. Bring slowly to the boil, reduce heat, add shallots and simmer for 10 minutes.

Chinese Short Soup

Wonton filling:   Place mushrooms in small bowl; cover with hot water, leave to soak 30 minutes. Drain, squeeze out excess liquid. Remove stems, chop caps finely. Thoroughly combine mushrooms, pork, cabbage, prawn meat, salt, soy, sesame oil, shallots, ginger and water chestnuts, mix well. Place a teaspoon of prepared filling slightly below the centre of the wonton wrapper. Mix together the egg and milk. Brush around the edges of the wrapper with egg mix. Fold the wrapper diagonally in half to form a  triangle. Press edges to seal, press out any air pockets around the filling.  Brush a dab of egg mix on the front right hand corner of each triangle, and on the back left corner. With a twisting action, bring the two moistened surfaces together. Pinch to seal.  Place on a plate dusted with flour.

Wontons:   Drop wontons into vigorously boiling salted water in large pan, cook until they float to the top, about 15 minutes.

Soup:   Bring stock to the boil in a large pan, add cooked wontons and simmer for 4-5 minutes, place 2-3 wontons in a serving bowl, ladle soup over wontons, garnish with chopped shallots. Serve.     6

Cream of Chicken

Cut the chicken into small pieces, immerse in chicken stock, bring to boil, turn down heat and simmer slowly for 10-15 mins, until chicken is cooked though. Remove from heat, set aside. When cooled, remove chicken from stock and shred into small pieces—use a fork. Keep the broth. Heat oil in a large saucepan over medium heat. Add leek, celery and carrot. Cook for 6 to 7 minutes or until vegetables are soft. Transfer to a plate. Melt margarine in saucepan over medium heat until foaming. Stir in flour. Cook for 1 minute. Remove from heat. Gradually whisk in cream and stock. Return to heat. Stir until mixture comes to the boil. Return vegetables to saucepan. Add chicken. Stir until warmed through. Stir in parsley. Ladle soup into bowls and serve. 6

Creamy Chicken Laksa.

Cut chicken into small pieces. Heat oil in a large saucepan and stir fry chicken strips until browned, remove and set aside. Add carrot to pan and stir until soft, return chicken to pan, add Laksa paste, stir for 2 minutes. Add capsicum, coconut milk and boiling water to the pan and bring to the boil.  Stir in the noodle flavour sachets (not the noodles), spring onions, corn, peas and chopped bok choy or silver beet, simmer 3 minutes.  Add cracked pepper and salt to taste. Add the noodles to the pan, simmer for 2-3 minutes. Serve topped with coriander leaves.      10

Curried pea soup.

Boil peas in salted water, cook for about 7 minutes until tender, drain, blend in blender. Heat butter in pan, add flour and curry powder, stir until combined, remove pan  from heat, gradually add 4 cups of water, stirring all the time until combined. Return pan to heat, add stock cubes, stir until soup thickens, reduce heat, add peas, cream or milk and mint. Simmer uncovered for 5 minutes, season with salt and pepper.     4-6

Ham and bean soup (1).

Mix beef stock with 2 cups boiling water, set aside. Heat 2 tablespoons oil in deep pan, add onion, garlic, zucchini, celery and ham and stir until vegetables are soft. Stir in stock and contents of tomato and bean mix cans, bring to boil, reduce heat, simmer for 20 minutes. Stir in chopped parsley, cook further 2 minutes, top with fresh parsley, serve with chunky fresh bread.     4

Ham and bean soup (2).

Soak the chickpeas and haricot beans in plenty of water overnight, drain, add to boiler with 8 cups water and bring to the boil. Remove any skin from ham hocks, add to boiler . Add wine, onion, leeks, celery, carrots, thyme, parsley and garlic and simmer for 2 hours, skimming occasionally. Remove ham hocks, scrape meat from bones, chop meat into small pieces and return to pan. Simmer for additional 20 minutes, adding salt and pepper to taste.     6

Harira

1 cup dried chick peas

500 gram diced lamb

20 gram butter

3 large tomatoes, seeded, chopped coarsely

3 brown onions, chopped finely

2 litres hot water

2 celery stalks, chopped finely

½ cup brown lentils

2 teaspoons crushed garlic

2 tablespoons plain flour

4cm fresh ginger

½ cup white long grain rice

1 teaspoon ground cinnamon

½ cup packed coriander leaves

Teaspoon cracked black pepper

2 tablespoons lemon juice

Pinch saffron threads

Place chickpeas in medium bowl, cover with water, let stand overnight. Rince under cold water, drain. Heat the butter in a large sauce pan, cook the onion, celery and garlic, stirring until the onion softerns. Add the ginger, cinnamon pepper and saffron, cook for 2 minutes, stirring all the while. Add the lamb, cook stirring for about 6 mins until lamb is browned. Add the chickpeas and tomato, cook for about 5 minutes, stirring, until tomato softens.

Stir in the water, bring to the boil, reduce heat, simmer, covered for 45 mins. Add the lentils, cover and simmer for 1 hour. Blend the flour with ½ cup of the slightly cooled mixture, stir into the soup with the rice. Cook, stirring, until the mixture thickens. Stir the coriander and lemon juice into soup just before serving.     8

Laksa

In a small frying pan, dry-fry the curry powder for 1 minute to release the natural oil and flavour. In a medium saucepan, heat the vegetable oil. Sauté the garlic, ginger and chilli for 30 seconds. Stir in the lime leaves, coconut milk, chicken stock cube and toasted curry powder. Gently bring to the boil. Reduce the heat and simmer for 4-5 minutes. Stir in the remaining ingredients until the pak choi wilts, then serve.      4

Leek, onion and potato soup.

Trim off the tops and the roots of the leeks, discard the tough outer layer. Split them in half lengthways then chop into small pieces. Wash thoroughly then drain. In a large thick base saucepan, gently melt the butter, add the leeks, potatoes and onion, stirring them all around so they get a good coating of butter. Season with salt and pepper, then cover and allow the veg to sweat under low heat for 15-20 minutes. Add the stock and milk, reheat but do not boil, cover and let lightly simmer for additional 20 minutes. Remove from heat and puree with a wand blender. Return to heat, add the chives, test for flavour and add more salt and pepper as necessary. Serve with dollop of cream.     4-6

Mexican soup with chicken dumplings.

Place coriander leaves in  strainer, run under cold water for about 15 seconds, strain, set aside. Place stock powder in 4 cups boiling water, mix well, set aside. Combine chicken, egg yolk, breadcrumbs, coriander and salt and pepper in a large bowl, mix well. Roll 1 tablespoon of mixture into a ball, continue until all mixture is used up, place chicken-mix balls on tray, cover, store in refrigerator for minimum 2 hours.

Heat 2 tablespoons oil in a deep pan, add onion and zucchini and stir until onions are soft, add chicken stock, Tabasco sauce and contents of cans of 3 bean mix and corn kernels. Stir until mixture boils, add chicken balls, reduce heat, cover and simmer for 12 minutes.     4

Minestrone soup

Heat 2 tablespoons oil in deep pan, add bacon and cook till browned, add garlic and onion, stir until onion is transparent, add celery, carrots and  zucchini and stir until vegetables are tender, stir in contents of canned beans and tomatoes, Tabasco, salt, green beans, stock, herbs, pepper, tomato sauce and Worcestershire sauce to taste and simmer covered for 10 minutes. Add pasta, green beans, cover and simmer for further 15 mins.    8

Mushroom soup

Mix the béchamel with 1 tablespoon of butter, 1 tablespoon flour, and 900ml of hot milk in a saucepan. Season with salt, pepper and nutmeg, bring to the boil and then simmer for at least 15 minutes. Wash the mushrooms, chop them up very small, and cook them gently in 1 tablespoon butter for about 10 minutes, add crushed garlic, chopped parsley, salt, pepper, and the marsala, stir over heat for 2-3 minutes. Add the béchamel and chicken stock, continue to simmer for further 10 minutes stirring continuously. Thin soup with stock or milk if necessary.     4

Oriental Chicken Noodle Soup.

Slice chicken into small pieces. In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.

Pea and ham soup.

Place peas in bowl, cover with water and let stand for at least 6 hours, preferably overnight. Drain, set aside. Combine all ingredients in large pan, add peas, bring to boil, then simmer, covered, for 1 hour. Strain mixture though large colander, remove bones and set aside to cool. When cool, remove all meat from bones, shred finely and add to soup mixture. Return half the soup mixture to heat, when near to oil, puree mixture with wand blender, add un-pureed soup, return all mixture to heat, stir until boiling, remove and serve.     6

Pea and Ham soup (2)

Place the peas in a large bowl and cover with cold water. Cover and set aside overnight to soak. The next day, drain the peas and transfer them to a large saucepan or stockpot. Add the onion, carrot, celery, dried herbs, stock and 1 litre (4 cups) of water. Stir to combine, then add the bacon bones. Bring to the boil, skimming any scum that may appear on the surface, then reduce heat to low, cover and simmer for 1-1½ hours, stirring occasionally. Remove the bones, shred any meat left on the bones and add to the soup. Allow the soup to cool slightly, then blend in batches. Return to the heat and add the milk. Taste and season with salt and pepper (taste before seasoning as the bones may have made the soup salty).

Potato and bacon soup.

Heat 1 tablespoon olive oil in large heavy based pan, add onion and bacon and cook for 1 minute until onion is soft. Add potato and cook for a further 3 minutes over a low heat. Add stock and celery to potato mixture, bring to the boil, then reduce heat and simmer covered for 10-15 minutes or until potato is tender. Blend flour in ½ cup of milk until smooth, pour into potato mix. Add remaining milk, increase heat and stir until soup boils and thickens. Remove from heat, stir in cheese and half the chives, season to taste with cracked black pepper. Serve in bowls with rest of chives sprinkled over top, accompanied by warm crusty bread.

Pumpkin Soup.

Peel pumpkin, onion, potato and carrot, cut into small pieces. Place small amount of oil in deep pan, fry bacon and onions until onions are browned, add all vegetables then stock and water, nutmeg, sugar, salt and pepper, stir. Boil then simmer until all vegetables are tender, stirring occasionally. Puree with wand blender. Add Carnation milk, simmer for further 10 mins. Puree again and serve.

Sea-food laksa.

Heat a pan. Brush the squid with a little oil and then chargrill for 30-45 seconds on each side. Transfer to a plate and leave to cool. Add the fish and prawns to the plate. Squeeze over the lemon juice and set aside to marinate. Heat a large pan. Place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and sesame oil and blend together to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute. Then pour in the coconut milk and stock and bring this to the boil. Simmer for 10 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally. Place the noodles in a large pan of boiling salted water and immediately remove from the heat. Set aside for 3-4 minutes, then drain and refresh under cold running water. Set aside. Blanch the snow peas in a small pan of boiling water. Set aside.

Add the fish sauce and the monkfish to the coconut milk mixture and stir gently for just a few seconds. Add the char grilled squid and the prawns and stir gently for another few seconds until the prawns are just cooked and opaque in colour. Divide the noodles between serving bowls and scatter the snow peas on top. Ladle over the coconut broth and sprinkle the mint and basil leaves and the spring onions on top to serve.     4

Scotch broth.

(This soup is best made the day before so that the fat can be lifted off the surface easily). Soak the barley in water for at least 2 hours, remove and rinse, set aside. Place the meat in a large saucepan, add the water, bring to the boil and let boil for 15-20 mins. Remove any scum that appears on the surface, then add the barley and a little salt and pepper, partially add a lid and gently simmer for 1 hour. Peel the carrot, turnip and onion and cut into small pieces. Cut of  the leek roots and the green tops, leaving about 5cm of green. Halve the leeks lengthways, cut them into small pieces, wash thoroughly, then drain. Slice the cabbage thinly, wash and drain well. Add all the veg to the broth after it has cooked for 1 hour, bring to the boil again, half cover the pan and simmer gently for an additional hour, remove from heat, pour into a large bowl and allow to cool.

Using a draining spoon, remove the meat and place it on a plate. Separate the meat from the bones, disregard the bones and any fat and gristle then return the meat to the soup and stir. Store in fridge overnight, remove the layer of fat then reheat to serve. Serve with chunky bread.     6-8

Spanish chorizo soup.

Cook the mushrooms in 1 tablespoon of margarine until soft, set aside, add small amount of margarine and very lightly brown the sausage for about a minute, stirring often, remove and set aside. Add  a small amount of oil to the pot, sauté the onion, garlic and parsley for about 5 minutes. Add spices and allow to cook for another few minutes. Pour in tomatoes, beans, lentils and stock. Cover and simmer for 30 minutes. Add the mushrooms, peas and sausage and simmer for another 10 minutes. Serve with a garnish of parsley. 6.

Sweet corn and bacon chowder.

Melt the butter in a large saucepan over medium heat. Add the bacon, cook for two minutes. Add the onion and garlic and cook, stirring occasionally, until softened, about six minutes. Stir in the celery, bay leaf and thyme and cook for a few minutes. Add the potatoes and chicken stock, bring to the boil, then reduce heat and simmer for 15 minutes. Add all contents of both cans of corn and continue to cook until the potatoes are tender, about another 10 minutes. Just prior to serving, whisk in the Worcestershire sauce, salt, pepper and sour cream. (You can thin the sour cream with a little of the soup liquid first, to make it easier to incorporate.) Taste and adjust the seasoning. Serve immediately in warm bowls and garnish with thyme sprigs.     6

Sweet potato and avocado soup (cold).

Peel and dice the sweet potato then simmer it and the onion in salted water for 20 minutes. Allow to cool a little, then add the flesh from 2 avo's and puree with a wand blender. Stir in the lemon and orange juice and the orange rind and half the rind from the lemon. Add the nutmeg and salt and pepper to taste, place in refrigerator and allow to chill. Serve cold garnished with avo flesh and lemon an dorange rind.     6

Sweet potato and pear Thai soup.

Heat a small amount of olive oil in a large pan, add the onion, ginger and garlic and heat until onion is transparent, stirring all the time. Chop the chillies into small pieces and add to pan. Peel the potatoes and the carrot, chop into small pieces and add to pan along with 6 cups of water. Chop the pears into small pieces and add to pan along with nutmeg and coriander. Bring to the boil, simmer for 25 mins then blend with wand blender. Add the milks, stir and simmer for further 2-3 mins.  Salt and pepper to taste. Serve with bread.     8

Thai Chicken Soup.

Heat the oil in a large frying pan (or wok) and quickly cook the garlic, ginger, coriander, turmeric and chilli for 1 minute. Stir in the soup, coconut milk and water and simmer for about 5 minutes. Cook or soak the noodles in boiling water until soft and then drain and add to the pan, along with the vegetables, and simmer for 3-4 minutes until hot.  Serve in deep bowls, garnished with chopped mint and coriander.     4

Thai pumpkin and prawn soup.

Heat the peanut oil in a large saucepan and add the onion, garlic, ginger and curry paste. Stir-fry for a few minutes until very fragrant and add the pumpkin, carrot and lemongrass. Cook, stirring one minute to coat pumpkin and carrot with spices. Add the stock and bring to a boil. Simmer, covered about 15 minutes or until the pumpkin/carrot is tender. Remove the lemon grass and blend the soup with a hand blender. Add the coconut milk, bring back to a boil and add the prawns. Remove from the heat. Stand 5 minutes to allow prawns to heat through; season to taste with lime or lemon juice (about ½ lemon). Serve topped with chopped coriander and crusty bread.

Thai spiced pumpkin and sweet potato soup.

Sauté onion and garlic in oil. Add chilli paste and half the coriander, stir until fragrant. Add cumin, turmeric, sweet potato, pumpkin and stock, then bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes until pumpkin and sweet potato are soft. Puree mixture until smooth. Return mixture to pan, stir in evaporated milk and heat gently. Garnish with remaining coriander and sliced chilli.     6

Tomato soup.

Boil potato and chicken stock cube in 1 cup water until potato is well cooked, puree ingredients using wand mixer, set aside. In heavy pan, sauté onions, celery and mushrooms in 1 tablespoon oil until onions are transparent. Add 1 cup water and simmer until onions are tender. Add pureed potatoes, canned tomatoes, soy sauce, malt, basil, salt and pepper, puree with wand mixer. Simmer for 15 minutes, uncovered. Do not boil. Allow to cool slightly before serving.     6

Tomato and bean soup.

Mix stock powder with 4 cups boiling water, set aside. Heat 2 tablespoons oil in a large pan, add onion, garlic, celery, ½ teaspoon salt and carrot, stir until carrot is tender, add stock mix, peas, tomato puree and contents of tomato and bean mix cans, stir well, bring to boil, reduce heat and simmer covered for 15 minutes. Season with salt and pepper, serve with chunky bread.     4

Tomato and veg soup.

Chop all vegetables into small pieces. Add all ingredients to a large pot, bring to the boil, stirring continuously. Simmer for 20 minutes.     6

Vegetable soup.

(As a cost saver, use generic canned soup and veg)   Drain liquid from cans of corn and 3 bean mix—discard. Empty contents of soup can into large pan, break up, add all other ingredients, stir well. Bring to the boil, cover, and simmer for 20 minutes, stirring occasionally.     6

Vegetable Soup (2).

Cook bacon in microwave oven for 2 minutes. Slice all vegetables and place in a large saucepan with cooked bacon and 1 teaspoon cayenne pepper and 1 teaspoon salt. Cover with water and bring to the boil, simmer until all vegetables are soft.  Puree with hand blender. Slice bread into small cubes, heat 4 tablespoons olive oil in pan over medium heat, add bread and toss until browned, coat bread with cumin. Serve soup with browned bread on top.     4

Winter soup.

Place 3/4 cup soup mix in a bowl, cover with water, let stand at least 1 hour, stirring occasionally. Cover bacon bones and onions with water in a large covered pan (or pressure cooker). Bring to the boil, and simmer for about 90 mins (30 mins in a pressure cooker). Allow to cool, remove bones from liquid and set aside. Place liquid in refrigerator for 2-3 hours—remove and skim and discard fat from the top. Return liquid to the stove, pull meat from the bones and chop into small pieces and add to the liquid, discard bones. Strain the soup mix and flush with water to remove roughage, then add the mix to the pot. Add all other ingredients including contents of sachets from noodles, salt and pepper to taste. Add sufficient water to make consistency to your liking. Bring to the boil and let simmer, covered, for 40 mins, stirring often. Serve with chunky bread.

Stocks

Beef Stock.

Wash the bones well, then place in large saucepan with sufficient water to cover them by about 1 inch. Cover and bring to the boil, reduce heat and slowly simmer. After about  40 mins skim off any scum, then partially replace lid, and simmer for a further 1½ hours, skimming from time to time. In another pan, heat the oil and sauté the onions until browned, careful not to burn them. After the bones have simmered for the 1½ hours, add the onion and all other ingredients to the bones and simmer gently for another 2 hours with the lid partially off, skimming off scum from time to time. Allow to cool then strain, careful not to force any ingredients through the sieve as this will cloud the stock. Store in fridge.     3 litres

Chicken Stock.

Place all ingredients in a large pan, add water to cover ingredients by about 3 inches, cover and bring slowly to the boil. Reduce heat and simmer. After about  40 mins skim off any scum. Partly remove lid and simmer for a further 2½ hours, skimming from time to time. Allow to cool then strain, careful not to force any ingredients through the sieve as this will cloud the stock. Store in fridge. Skim off any fat before use.     2 litres

Fish stock.

Break up fish pieces, wash well then place in large pan along with all other ingredients. Cover with water to about 1 inch then bring to the boil. Reduce heat and simmer. After about  20 mins skim off any scum, then partially replace lid, and simmer for a further 30 minutes, skimming from time to time.  Allow to cool then strain, careful not to force any ingredients through the sieve as this will cloud the stock. Store in fridge.     2 litres

Vegetable stock.

Place all ingredients in a saucepan, cover with water to about 1 inch above ingredients, add lid and bring to the boil. Reduce heat to a simmer. After about  20 mins skim off any scum, then partially replace lid, and simmer for a further 1 hour, skimming from time to time. Allow to cool then strain, careful not to force any ingredients through the sieve as this will cloud the stock. Pour into container and store in fridge.     3 litres

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