Wednesday, May 25, 2011


Veggie Broth

2 leeks coarsely chopped
3 celery sticks coarsely chopped
1 large onion unpeeled & chopped
2 pieced fress root of ginger chopped
1 yellow bell pepper, seeded and chopped
1 parsnip chopped
mushroom stalks
tomato peelings
3 Tb light soy sauce
3 bay leaves
bunch of parsley stalks
3 sprigs fresh thyme
1 sprig fresh rosemary
2 tsp salt ( I omit)
freshly ground black pepper
15 Cups water

  • Put all ingredients into a very large pan.  Gradually bring to boil then lower heat and simmer 30 minutes, stirring occasionally.
  • Leave to cool. Strain & discard veggies.  The stock is ready to use or freeze.     Printed from Soups, Starters & Salads

Genoese Minestrone

7.5 C Veggie broth
1 lg onion chopped
3 celery stalks chopped
2 carrots, finely diced
2 large floury potatoes, finely diced
1/2 head cabbage, very finely diced
8 0z green beans diagonally sliced
2 x 14 oz cans cannellini beans, drained and rinsed
4 Tb ready-made pesto sauce
salt and black pepper
rustic bread and greshly grated Parmesan cheese to serve

1.  Pour the stock into a large pan.  Add onion, celery and carrots.  Simmer for
    10 minutes.
2.  Add the potatoes, cabbage, and green beans and simmer gently for 10-12
     minutes or until potatoes are tender
3.  Stir in the cannellini beans and pesto and gradually bring mixture to a
     boil.   Season with salt and pepper.  Ladel into bowls and serve with rustic
     bread and grated Parmesan cheese.
Printed in  Soups, Starters, and Salads

North African Spiced Soup

1 large onion chopped
5 Cups Veggie stock
1 tsp ground cinnamon
1 tsp ground turmeric

1 Tbs grated fresh root ginger
pinch of cayenne pepper
2 carrots diced
2 celery sticks diced
14 oz can chopped tomatoes
1 lb foury potatoes diced
5 saffron threads
14 oz can chickpeas, drained
2 Tb cilantro fresh chopped (I omit)
1 Tb lemon juice
salt and pepper to taste

1.  Place the onion in a large pan with 1 1/4 C veggie stock. Simmer gently for
     about 10 min.
2.  Meanwhile, mix together the cinnamon, turmeric, ginger, cayenne pepper
     and 2 Tbs of stock to form a paste.  Stir into th eonion mixture with the
     carrots, celery and remaining stock.
3.  Bring the mixture to a boil, reduce the heat, then cover and simmer gently 
     for 5 minutes.
4.  Add the tomatoes and potatoes, cover again and simmer gently for 20
     minutes.  Add the saffron, chickpeas, cilantro, and lemon juice.  Season
     with salt and pepper and serve hot.
Printed from Soups, Salads, and Starters.

Garlicky Lentil Soup

1 Cup red lentils, rinsed and drained
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 carrot, finely chopped
2 TB olive oil
2 bay leaves
a generous pinch of dried marjoram or oregano
6 1/4 Cups Veggie Broth
2 Tbs red wine vinegar
salt and pepper to taste
celery leave to garnish
rustic bread rolls to serve

1.  Put all the ingredients except for the red wine vinegar, seasoning and
     garnish in a large heavy pan.  Bring to boil over medium heat, then lower
     the heat and simmer for 1 1/2 hours, stirring the soup occasionally to
     prevent the lentils from sticking to the base of the pan.
2.  Remove the bay leaves and add the red wine vinegar, with salt and pepper
     to taste.  If the soup is too thick, think it with a litte extra veggie stock or
     water. Label soup into bowls, garnish and serve with rustic rolls.
Printed in Soups, Salads, and Starters

Avgolemono  (It must mean smooth and yummy!)

7 1/2 Cups chicken or veggie stock
4 oz orzo pasta
3 eggs
juice of 1 large lemon
salt and black pepper to taste
lemon slices to garnish

1.  Pour the stock into a large pan and bring to a boil over medium heat.  Add 
     the pasta and cook for 5 minutes.
2.  Beat the eggs until frothy, then add the lemon juice and 1 Tbs. cold water
3.  Remove the pan from heat.  Stir a ladle full of the hot broth into the egg
     and lemon mixture, then stir in 1-2 more.  Return this mixture to the pan
     and stir well.  Season and serve immediately, garnished with lemon slices.
Printed in Soups, Salads and Starters

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