28 easy to make nutritious soups 58 delightful recipes 237

“Bouquet Garni’s Soup-er Recipe Book” ----------------------------------------------------------------------------------------------------------------

___________________________________________________________________________ Copyright © 2005 All Rights Reserved www.herb.co.za

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BBoouuqquueett GGaarrnnii’’ss

SSoouupp‐‐eerr RReecciippee BBooookk

28 Easy to Make Nutritious Soups 58 Delightful Recipes 237 Soup‐er Variations

Compiled by

Teresa Hoffman

Soup‐er Variations by Ria and Di‐Di Hoffman

“Soup is the song of the hearth….and the home.”



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Foreword ..................................................................................................................................6

Soup‐er Ideas… Be Creative..................................................................................................7

Must Have Soup Herbs and Spices ......................................................................................8

3 Easy to Make Nutritious Soups .........................................................................................9

Potassium broth by Vicki Pitman .....................................................................................9

Subzee by Yogi Bhajan .....................................................................................................10

Fluorescent Soup by Robyn Landis................................................................................10

How to Use the Soup‐er Variations....................................................................................11

Traditional Soup Accompaniments....................................................................................12

Noodles...............................................................................................................................12

Dumplings .........................................................................................................................12

Croutons .............................................................................................................................13

Stock........................................................................................................................................14

Meat Stock..........................................................................................................................14

All soups.................................................................................................................................16

Asparagus Soups...................................................................................................................17

Cream of Potato and Asparagus Soup...........................................................................17

Raw Asparagus Soup .......................................................................................................17

Asparagus and Burnet Soup............................................................................................18

Beef Soups ..............................................................................................................................19

Farmhouse Soup................................................................................................................19

Goulash Soup.....................................................................................................................20

Beef and Pepper Soup ......................................................................................................21

Beef and Vegetable Soups....................................................................................................23

Hearty Vegetable Beef Soup............................................................................................23

Beetroot Soups.......................................................................................................................24

Chilled blender beetroot soup.........................................................................................24

Beetroot soup with chervil...............................................................................................25

Borsch......................................................................................................................................26



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Iced borsch .........................................................................................................................26

Broths ......................................................................................................................................28

Scotch Broth .......................................................................................................................28

Peanut Butter Broth ..........................................................................................................29

Cabbage Soups ......................................................................................................................30

Sausage and Cabbage Soup.............................................................................................30

Cauliflower Soups.................................................................................................................31

Cauliflower, Ginger and Barley Soup............................................................................31

Cauliflower Soup ..............................................................................................................32

Celery Soups ..........................................................................................................................33

Seductive Celery Cream...................................................................................................33

Chicken Soups .......................................................................................................................34

Chicken Coriander Soup..................................................................................................34

Chicken and Rosemary Soup ..........................................................................................35

Chicken Noodle Soup.......................................................................................................36

Consommè or Clear Soups ..................................................................................................37

Consomme/Brown Stock..................................................................................................37

Consomme or Clear Soup................................................................................................38

Court Bouillons .....................................................................................................................39

Bouillon (Meat Stock) .......................................................................................................39

Court Bouillon ...................................................................................................................40

Dried Bean Soups..................................................................................................................41

Outydse Boontjiesop.........................................................................................................41

Bean Soup...........................................................................................................................42

Dried Pea Soup......................................................................................................................43

Pea Soup .............................................................................................................................43

Indian‐Style Split Pea Soup .............................................................................................44

Fish Soups ..............................................................................................................................45

Finnish Fish Soup..............................................................................................................45

Cream of Fish Soup with Aniseed..................................................................................46



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Green Pea Soups....................................................................................................................47

Pea and Coriander Soup ..................................................................................................47

Leek Soups .............................................................................................................................48

Leek and Potato Soup.......................................................................................................48

Lentil Soups ...........................................................................................................................49

Lentil Soup with Lovage..................................................................................................49

Curried Cream of Lentil Soup.........................................................................................50

Minestrone Soups..................................................................................................................51

Minestrone .........................................................................................................................51

Mixed Vegetable Soups........................................................................................................53

Hearty Vegetable Soup.....................................................................................................53

Mulligatawny Soups.............................................................................................................55

Mulligatawny Soup 1 .......................................................................................................55

Mulligatawny Soup 2 .......................................................................................................56

Mushroom Soups ..................................................................................................................58

Mushroom Soup................................................................................................................58

Barley Mushroom Soup ...................................................................................................58

Onion Soups...........................................................................................................................60

French Onion Soup ...........................................................................................................60

Onion Soup with Marjoram.............................................................................................61

Blissful French Onion Soup .............................................................................................61

Oxtail Soups...........................................................................................................................63

Oxtail Soup.........................................................................................................................63

Pea Soups ...............................................................................................................................65

Raw Pea Soup ....................................................................................................................65

Potato Soups ..........................................................................................................................66

Potato Soup ........................................................................................................................66

Potato Creamy‐Wine Soup ..............................................................................................67

Potato Spring Soup ...........................................................................................................67

Potato‐Vegetable Soup .....................................................................................................68



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Potato‐Curry Soup ............................................................................................................68

Creamy Potato Soup.........................................................................................................69

Quick Potato‐and‐Leek Soup ..........................................................................................70

Potato and Mushroom Soup............................................................................................70

Spinach Soups........................................................................................................................72

Spinach and Chervil Soup ...............................................................................................72

Spinach Soup .....................................................................................................................73

Tomato Soups ........................................................................................................................74

Tomato Soup with Dill .....................................................................................................74



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Foreword The saying goes ‘variety is the spice of life’ and that is what the culinary herbs and spices are all about. Adding effortless variety to your daily cooking.

Being a herb lover I donʹt enjoy the winter months. But even I am comforted by the thought of curling up by a blazing fire with a bowl of hot, hearty, nutritious soup and a slab of crusty bread and herb butter. And if I can have a glass of gluhwein on the side ‐ even the better.

See if you agree with the Staff at Allrecipes.com who said the following about the culinary characteristics of soup:

ʺSoup is a many‐splendored thing; as soup, more than any other food, invite you to innovate and experiment, making something fabulous with what youʹve already got on your shelves.

Soup is the most improvisation‐friendly food in the world. You can substitute, increase, decrease, exclude and include ingredients to your hearts content without fear of disaster.

Whatʹs more...

A bowl of soup can be a stick‐to‐your‐ribs kind of meal with a wonderful array of flavours, textures and nutrients from every food group. And soup can be hearty, healthy, and filling without being fattening.ʺ

I especially like their descriptions of soup being a ʺstick‐to‐your‐ribs kind of mealʺ and it being ʺthe most improvisation‐friendly food in the world.ʺ Many a time, when making soup, I felt like a toddler in a candy store. Not knowing what to put in and what to leave out of the bowl.

But thereʹs a lot more to soup than just being a ʺstick‐to‐your‐ribs kind of mealʺ. In the 12th century the great physician and philosopher Maimonides prescribed herbal baths and chicken soup as remedies for the common cold.

More than 800 years later, the New England Journal of Medicine confirmed that Maimonides was right. Researches found that chicken soup was a mild antibiotic and decongestant. Chinese healers to this day also use chicken soup to treat colds, though they do add some herbs, like ginseng, to their brew.

I am sure that the 36 herbs, 58 basic soup recipes and 237 variations in this publication will make you the soup talk of the town.

If it does not, start making your own blends – bouquets garnis. At least one of the more than 300 000 possible mathematical permutations should do the trick.



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Soup-er Ideas… Be Creative • Soup is one of the oldest, most nutritious, varied and international of dishes.

• Soups can help to stretch your food budget by using perfectly good leftover foods in a new tasty dish.

• A cup of soup makes a delicious, nutritious snack.

• A cup or bowl of soup plus a sandwich or salad makes a light meal.

• In a hurry? Use your favourite condensed soup. Add extra frozen or canned vegetables and leftover cooked meat or cooked dry beans.

• Ingredients for soup can include foods from several of the food groups.

• Soups can provide high quality protein, fibre, and vitamins needed for good health.

• Homemade soups can be lower in salt than canned soups if you use herbs for flavouring instead of salt.

• Try your soups as starters, main dishes and side dishes with a healthy home‐made salad.

• If you wonʹt be eating the soup right after you have prepared it, or you have leftover soup, chill by setting pot of hot soup in a sink filled with ice and water. Stir often until soup stops steaming. Put soup in smaller containers and store in refrigerator right away. Use within 3‐4 days.

• Freeze soup for longer storage. Leave 2‐3 cm head space at top of container, because liquids expand as they freeze. Seal and label with relevant information.

• Thaw frozen soups in the refrigerator or microwave. Do not thaw on the kitchen counter.

• To reheat soup, cook over low heat to a boil. Add water if the soup is too thick.

• Garnishes greatly enhance the appearance and taste of a soup – particularly if you insist on using instant and canned soups. Apart from herbs and spices try the following:

o Crisp bacon: remove the rind, cut the bacon into small pieces and fry until crisp. This is delicious on bean, tomato and potato soups.

o Crisp fried onion rings for flavour and texture.

o Add a dollop of yoghurt, cream or sour cream just before serving.

o Serve crushed ice in cold soups.



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o Grated cheese – cheddar, parmesan or blue cheese – can change the character of your soup dramatically.

Garnishes will make your soup look beautiful, and the perfect garnish will add a whole new dimension to each mouthful. It does wonders for any kind of soup.

Must Have Soup Herbs and Spices If you can buy only one soup herb or spice you should buy parsley as it’s such an excellent garnish for all your soups.

If you can buy three you should include chives, for the same reason, and lovage because it makes an excellent stock for all soups.

If you can buy five you should include savory and thyme because they are good all rounders and make nice additions to bouquets garnis.

If you can extend your list to ten you can add basil, bay leaf, celery, cloves and marjoram as you would then have at least one variation for all the basic soups listed in the recipe section.

If you don’t have any limits on your budget and space here’s a list of the 36 herbs and spices we recommend in this publication. You will note that we use the classification system we developed for making your own bouquets garnis. If you need more information on this system and how it will improve your cooking study the Master Cooking with Bouquet Garni Herbs manual.

Fusion Soup Herbs:

Bay leaf, chervil, chives, marjoram, parsley.

Mild Soup Herbs:

Anise, basil, borage, dill, fennel, celery, coriander, salad burnet.

Robust Soup Herbs:

Garlic, ginger, hyssop, lemon balm, lovage, mint, oregano, savory, sorrel, tarragon, thyme.

Other Soup Flavourings:

Allspice, cardamom, cayenne, cloves, coriander seeds, cumin, juniper, mace, nutmeg, paprika, rosemary, sage, turmeric.

“Once you get the hang of it you simply can’t help but make a good soup.” –

Leslie Kenton



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3 Easy to Make Nutritious Soups When treating acute illnesses herbalists will often recommend a cleansing diet. This often entails taking freshly pressed fruit and vegetable juices or vegetable broths (soups.)

Years ago I came across a recipe by Vicki Pitman (author of Herbal Medicine) which she called ʺPotassium brothʺ. Iʹve ‐ very respectfully ‐ renamed it to ʺPitman Poweradeʺ, as it wreaks havoc on colds, infectious and feverish illnesses.

The next one from my collection is called ʺSubzeeʺ and the original recipe was copyrighted by Yogi Bhajan in 1980. According to Bhajan this Ayurvedic soup (the name Subzee refers to a vegetable stew) is a wonderful digestive and intestinal tonic and nerve soother.

And it should be as the spices are all excellent tonics for inflammation, nerves, indigestion, nausea and flatulence; and the other ingredients are immune‐boosting and nutritious as well. Be warned, apart from being a therapeutic hearty meal, “Subzee” is pungent and fragrant.

The last nutritious soup I would like to share with you should get you sitting up. This recipe by Robyn Landis called ʺPreparation Bʺ is used, believe it or not, to treat hemorrhoids. Fortunately Iʹve never had any reason to try this recipe, so I canʹt testify to its success. It does however make a lot of sense. Beets alone are a classic hemorrhoid remedy and as a bonus the recipe also utilizes the cleansing and healing properties of several root vegetables.

Robyn later renamed the recipe to ʺFluorescent Soupʺ because she says the beets, radish, red cabbage and carrots give the soup a glowing pink, red, purple and orange colour. If you give this recipe a bash please let me know. I would love to hear if it sits well ‐ on the palate I mean.

Potassium broth by Vicki Pitman ʺTo 2 pt (I use 1liter) of water add unpeeled, and preferably organic, vegetables: 2 potatoes, 2 carrots, 2 stalks celery, 1 onion and a handful of fresh parsley.

Cover, bring to the boil and simmer until gently cooked.

Season with 1 tsp each of fresh herbs such as fresh or dried ginger, fennel, cayenne or black pepper, and cumin and 3‐4 cloves of garlic to taste.

Strain the vegetables and serve.



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For a thicker soup add 1 cup of oats, brown rice or millet that has been soaked overnight then cooked.

Puree the whole before serving.ʺ

Subzee by Yogi Bhajan In a heavy‐bottomed pot, heat the following in about 3 tablespoons almond oil (I use olive oil) and 1 tablespoon water: 1/2 tablespoon each ground black pepper, turmeric, ground cinnamon and ground ginger; and 1 teaspoon ground cardamom.

When this is thoroughly blended, sauté 1 bulb garlic, sliced and 2 large onions, sliced. When garlic and onions are soft and lightly browned, add a little water at a time as you bring to a boil, until the vegetables are covered.

To the boiling water add 8 ounces of assorted vegetables (carrots, broccoli, zucchini, etc.) and 1 ounce slivered raw almonds. Add enough water to cover added vegetables. Cook until vegetables are very tender.

Serve with warm whole‐grain bread or toast, or spoon over cooked rice.

Fluorescent Soup by Robyn Landis Ingredients: 1 large onion diced; 1 bulb garlic sliced; 2 tablespoons coriander; 1 teaspoon dried basil and/or fresh to taste; 5 large carrots sliced; 1 28‐ounce tin organic stewed tomatoes (diced, crushed or whole); 15 to 20 radishes, sliced thin; 1/2 large head red cabbage, chopped; 10 large organic beets, steamed, trimmed and sliced or cubed; black pepper to taste.

Sauté onion and garlic in coriander, dried basil and olive oil over medium heat in the bottom of a large soup pot until soft. Add carrots and cook for another 5 minutes. Add tinned tomatoes and radish, cabbage and beets. Stir till mixed.

Fill the pot with water and bring to a boil. Add black pepper and turn down to simmer until all the vegetables are cooked, up to an hour.

Add fresh basil before serving with bread on the side. Or mix in cooked rice or other grains. Grated parmesan cheese can be lightly sprinkled on top.

Tip: If your soup came out too salty try adding either raw potato – which will absorb the excess salt – or a little sugar.



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How to Use the Soup-er Variations For each of the soups in this recipe book you’ll find a selection of “Soup‐er Variations” that will add endless variety to your soup recipes.

Simply add one or more of the fresh herbs and spices listed under the “Soup‐er Variations” to every four cups (1000 ml) of your basic soup recipe.

If you do not have fresh herbs available, dried herbs will do, but as the flavour of these are much stronger than fresh herbs use only a third of the quantities indicated.

The quantities may appear to be quite precise because I have refrained, when possible, from using measurements such as pinches, sprigs, a little bit of this, just enough of that, and the like.

Please do not view the quantities indicated as precise. View them as guidelines of what the minimum would be to satisfy most palates. If you are unsure, always start with less and add more to taste.

If you are not familiar with the tastes and aromas of herbs, avoid including as many herbs as possible. You do not want to end up with a great tasting soup and not being able to tell which one or two herbs actually did the trick. Try to limit yourself to about three or four at any given time.

The exception being the bouquets garnis, of which I have included at least one recipe for each basic soup. They will give you an indication of how different herbs can complement each other, and the soup they are flavouring. Use them as ideas for your own creations.

The following recipes for soups are not intended to exhaust the list of delightful soups that may be made. They are intended, rather, to serve as models or guides by which you may make your own soups.

Herbs and spices can bring delicacy, harmony, and complexity to your soup



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Traditional Soup Accompaniments A bowl of soup can be a meal on its own. Especially if you can add an accompaniment to make your soup tastier and more interesting. Here’s three traditional soup accompaniments to get your creative juices flowing.

Noodles Cake flour

2 ml salt

1 egg, slightly beaten

1. Stir salt and enough flour into egg to form a very stiff dough.

2. Knead and roll out the dough very thinly.

3. Leave the dough for 20 minutes.

4. Cut into narrow strips.

5. Boil in soup for 15 minutes.

Dumplings 250 ml cake flour

5 ml baking powder

12,5 ml soft butter or oil

125 ml milk or 1 egg mixed with 50ml milk

2 ml salt

1. Sift together the flour, baking powder and salt, and rub in butter or oil.

2. Add the milk or egg and milk to make a stiff batter.

3. Drop teaspoonfuls into hot boiling soup.

4. Cover and simmer with soup for the last 15 minutes.

Soup‐er Variations:



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Instead of 1 cup cake flour use ½ cup cake flour plus ½ cup wholewheat flour Substitute sour cream or yoghurt for the butter or oil Add fresh chopped parsley or chives or 1 teaspoon dried mixed herbs

Croutons Cut white bread into small cubes (10mm cubes). Sprinkle with pepper or garlic salt and bake in the oven 200˚C until crisp and brown.

Cut bread into small cubes, deep‐fry in oil and drain well. Sprinkle with Aromat.

Cut bread into slices 2cm thick, remove crusts and butter lightly. Sprinkle with cheddar cheese and paprika. Cut into small squares and bake in the oven at 200˚C until crisp and brown, stirring occasionally.

Cut slices of bread into strips. Mix one of the following: mixed herbs, barbecue spice, celery salt, garlic or onion salt with margarine or butter and spread over bread strips. Bake in oven at 200˚C until crisp and brown. Cut into cubes.

Croutons, crisp and crunchy cubes of bread, are tasty accompaniments to soups



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Stock Today few housewives maintain a stockpot, including me. People tend to eat more simply. To save time, stock cubes or powder dissolved in boiling water often provide the basis for soups.

The basis of most soups is stock, the liquid flavoured by the juices of various ingredients extracted during long, slow cooking.

To make your own stock, the first essential is a large, deep, heavy bottomed saucepan with a lid. The basic ingredients are meat, poultry or fish, bones, vegetables, water and seasoning.

To extract all the nutriment and flavour, simmer the ingredients in water. Your results depend on the quality and kind of ingredients and how long the stock is cooked.

Meat Stock 1 kg shin or neck of beef

25 ml butter or fat

1,5 litres cold water

10 ml salt

3 each of carrots, turnips, leeks, celery stalks, onions

5 peppercorns

3 cloves

Bouquet garni: 3 sprigs parsley

1 sprig thyme

1 bay leave

1. Cut the meat off the bone and cut into small pieces.

2. Melt butter or fat in large, deep, heavy bottomed saucepan and brown the meat.

3. Add salt, peppercorns, cloves and water. Cover the lid and simmer for 3 to 4 hours.

4. Chop vegetables, add to stock with bouquet garni and simmer another hour.

5. Top up with water.

Meat stock are used as a base for various other soups



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6. Strain and when stock is cold, skim fat off the top.

Note:

A pressure cooker may be used Freeze stock if not using within 3 days

“There is nothing like a plate or a bowl of hot soup, it’s wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a gruelling day at the office or the shop, rain or snow in the streets, or bad news in the papers.”

Louis P. De Gouy, The Soup Book (1949)



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All soups Soup-er Variations:

• Chives ‐ 1 tablespoon chopped leaves as a garnish.

• Lovage ‐ Use fresh leaves to make basic stock.

• Parsley – Add finely chopped leaves just before serving.

• Savory – 2 teaspoons chopped leaves to basic stock.

• Bouquet Garni 1 – 2 sprigs parsley, 1 sprig thyme, 1 bay leaf, 3 pepper corns, 1 clove.

• Bouquet Garni 2 – 2 sprigs each of parsley, thyme, basil, marjoram, and 1 bay leaf, 6 pepper corns, 2 cloves, 1blade mace.

• Bouquet Garni 3 – 1 teaspoon each of chopped chives, chopped parsley, chopped lovage, ½ teaspoon each of chopped savory, celery, basil, marjoram, thyme and rosemary.



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Asparagus Soups Soup-er Variations:

• Celery – ½ cup chopped leaves.

• Lemon Balm – 1 tablespoon chopped leaves. Add before serving.

• Marjoram – 1 teaspoon chopped leaves.

• Paprika – Sprinkle ground dried herb as a garnish.

• Salad Burnet – 2 tablespoons chopped leaves.

• Bouquet Garni – 2 teaspoons each of salad burnet and celery, 1 teaspoon marjoram and a dash of nutmeg.

Cream of Potato and Asparagus Soup 6 medium potatoes, roughly chopped

1 leek, chopped

1 carrot, chopped

2 litres water

125 g mushrooms

1 tin asparagus

½ cup cream

2 sticks celery, chopped

1 teaspoon herbal salt

1. Place all the ingredients in a large pot (except the asparagus and cream)

2. Bring to the boil and simmer for 30 minutes. Potatoes must be soft.

3. Blend in food processor, and return to the pot.

4. Add chopped asparagus with liquid and cream.

5. Heat, but do not boil, and serve.

Raw Asparagus Soup ¾ cup cashew nuts



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3 cups water

1 bunch fresh raw asparagus (tips only)

10 ml vegetable powder

Bouquet garni: 3 sticks celery

30 ml fresh lovage, chopped finely

30 ml minced parsley

1. In a food processor blend cashew nuts with a little hot water to a cream.

2. Add the rest of the ingredients, except parsley.

3. Heat thoroughly but do not boil.

4. Serve with a sprinkle of parsley.

Asparagus and Burnet Soup 500 g fresh asparagus

Bunch salad burnet

1 peeled, sliced onion

1 peeled, diced potato

2 cups, chicken stock

2 tablespoons butter

½ cup cream

½ cup milk

Salt, pepper and nutmeg

Burnet to garnish

1. Chop asparagus.

2. Strip burnet leaves from stems

3. Cook asparagus, burnet, onion and potato in chicken stock until vegetables are tender.

4. Remove from heat and blend, return to saucepan.

5. Add butter, cream and milk and reheat but do not boil.

6. Season with salt, pepper and nutmeg.

7. Garnish with burnet leaves.



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Beef Soups Soup-er Variations:

• Allspice – 4 berries.

• Basil – 2 teaspoons chopped leaves. Add before serving.


• Cloves – 4 whole cloves.

• Coriander – 2 teaspoons coarsely ground seeds.

• Cumin – ¼ teaspoon ground seeds.

• Ginger – a dash ground root powder.

• Juniper – 6 crushed berries.


• Oregano – 2 teaspoons chopped leaves.

• Rosemary – ½ teaspoon chopped leaves.

• Sage – 1 teaspoon chopped leaves.

• Savory – 2 teaspoons chopped leaves.

• Bouquet Garni 4 – 1 teaspoon each of chopped thyme, parsley and oregano, ½ teaspoon crushed allspice, 4 whole cloves and 1 bay leaf.

Farmhouse Soup 1 teaspoon fresh garlic

30 ml butter or margarine

4 bacon rashers, chopped

1 onion, finely chopped

1,5 litres (6 cups) chicken stock

250 g shin or soup meat

Bouquet garni: 3 celery sticks, sliced or chopped

5 ml mixed herbs or marjoram

10 ml fresh parsley chopped

1 leek, thinly sliced



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2 carrots, coarsely grated

1 turnip, coarsely grated

1 small bunch of green beans, chopped

4 tomatoes, peeled and cubed

Aromat and coarsely ground black pepper

1. Heat butter in a large saucepan and sauté bacon, onion and garlic.

2. Simmer meat in stock for 1 ½ to 2 hours or until meat is tender.

3. Cube meat and return to soup.

4. Add vegetables, seasonings and herbs and simmer for 30 minutes.

5. Sprinkle with parsley before serving.

Goulash Soup 1 kg boneless beef chuck, cubed

2 tablespoons each salad oil and butter

2 large onions, chopped

1 small clove garlic, minced

1 tablespoon paprika

5 cups water

1 large green pepper, seeded and cut in strips

2 teaspoons salt

1/8 teaspoon pepper

1 teaspoon caraway seed

2 tomatoes, peeled, and chopped

1 small, dried chile pepper, crushed (optional)

2 medium‐sized potatoes, diced

1. Brown meat in heated oil, remove and reserve meat.

If you have time, it’s best to make this soup a day or two ahead. Refrigerate, skim, then reheat it.



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2. Melt butter in same pan, add onions and garlic and cook until onions are soft and golden, blend in paprika.

3. Stir in meat and juices, water, green pepper, salt, pepper, caraway seed, chopped tomatoes and chile.

4. Bring to boil, reduce heat and simmer for 2 hours.

5. Cool the soup, cover and refrigerate.

6. The next day, skim off fat, bring soup to simmer again.

7. Add potatoes and cook 20 to 30 minutes more.

8. Serve soup steaming hot.

Beef and Pepper Soup 250 g beef, chopped

1 sliced red pepper

1 sliced onion

1 tablespoon oil

2 tablespoons tomato puree

Bouquet garni: 1 tablespoon caraway seeds

2 tablespoons chopped parsley or caraway leaves

1 ½ tablespoons paprika

25 g flour

Salt and pepper

1,5 litres hot beef stock or water mixed with red wine

Grated rind of 1 lemon

2 crushed garlic cloves

4 tablespoons soured cream

1. Soften the red pepper and onion in oil.

2. Add beef and brown lightly.

3. Mix in the tomato puree, paprika, caraway seeds, flour and seasoning.

4. Cook and stir for 10 minutes.



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5. Add stock and boil, cover and simmer for 1 hour.

6. Add parsley or caraway leaves, lemon rind and garlic just before serving.

7. Stir soured cream into each bowl.



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Beef and Vegetable Soups Soup-er Variations:

• Anise – ¼ teaspoon bruised aniseed (in muslin bag). Remove before serving.

• Fennel – ½ teaspoon seeds (in muslin bag). Remove before serving.

• Thyme – 2 teaspoons chopped leaves.

• Bouquet Garni 4 – See beef soup

Hearty Vegetable Beef Soup 2 cups broth

2 cups mixed vegetables

1 can tomatoes, cut up

1 cup cooked beef, diced

1 teaspoon salt

Dash pepper

1 bay leaf

1 ¼ cups noodles or macaroni, uncooked

1. Heat broth.

2. Add vegetables, meat and seasonings.

3. Bring to boil, reduce heat, and boil gently, uncovered, for 15 minutes.

4. Add noodles. Cook 10 minutes or until noodles are tender.

5. Remove bay leaf and serve.



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Beetroot Soups Soup-er Variations:

• Allspice ‐ 3 berries to 5 cups.

• Borage – 2 teaspoons young chopped leaves.

• Fennel – 2 teaspoons chopped leaves

• Bouquet Garni – 4 cloves, 2 sprigs parsley and 1 teaspoon each chopped fennel leaves and chopped chives.

Chilled blender beetroot soup 200 g cooked beetroot

60 ml hot water

Juice of 1 lemon

½ onion, sliced

30 ml red wine

2 eggs

5 ml salt

75 ml soured cream

Pepper to taste

4 slices of lemon

1. Cut beetroot into pieces.

2. Put into blender with all remaining ingredients, except pepper and lemon slices.

3. Blend until smooth.

4. Pour into a bowl, and season to taste with pepper.

5. Chill thoroughly before serving.

6. Transfer to serving bowls and place a lemon slice on the rim of each.



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Beetroot soup with chervil 3 beetroots

1 onion

1 small head celery, chopped

50 g butter

1 teaspoon salt

1 teaspoon sugar

6 cups chicken stock

Fresh chervil to garnish

1. Peel beetroot and onion and cut into strips.

2. Cook beetroot, onion and chopped celery until tender in a covered saucepan with butter, salt and sugar.

3. Add chicken stock and simmer for 20 to 30 minutes further.

4. Add finely chopped chervil to taste and serve.



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Borsch Characterised by its use of beetroot – there are thick and thin versions as well as hot and cold – all are served with a sour cream garnish.

Soup-er Variations: • Bay Leaf – 1 dried leaf.

• Cloves – 1 large pinch ground dried herb.

• Fennel – 2 teaspoons chopped leaves.

• Lemon Balm – 1 tablespoon minced leaves. Add before serving.

• Oregano – 1 ½ teaspoons chopped leaves.

• Parsley – 2 tablespoons chopped leaves and stalks.


• Bouquet Garni – Same as beetroot soup.

Iced borsch 4 beetroots

1 litre beef stock

1 onion, chopped

1 chopped carrot

1 teaspoon caraway seeds

Lemon juice

4 tablespoons soured cream

Bouquet garni: 1 chopped stick of celery

1 small bunch of parsley and fresh dill

2 tablespoons finely chopped fresh dill, chives and tarragon

1. Salt and pepper

2. Roughly chop 3 beetroots.

3. Simmer beetroots, onion, carrot, celery, bunch of herbs and caraway seeds for 1 hour in stock.



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4. Strain, pressing the vegetables to extract all the juices.

5. Bring the liquid to boil, with the 4th beetroot, peeled and grated, and simmer for 10 minutes.

6. Allow to cool and season with lemon juice, salt and pepper.

7. Serve cold and sprinkle with chopped herbs and with soured cream separately.



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Broths Soup-er Variations:


• Mace – 1 pinch ground dried herb.

• Nutmeg – 1 pinch ground dried herb.


• Tarragon – 2 teaspoons chopped leaves.

• Bouquet Garni 2 – See All soups.

“From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call them, the ‘dessertes de la table’ (leftovers), or ‘les parties interieures de la bete’, such as head, tail, lights, liver, knuckles and feet.”

Louis P. De Gouy, The Soup Book (1949)

Broths consist of stock to which has been added:

Finely cut‐up vegetables 200 ml to 1 litre stock

And barley 25 ml to 1 litre stock

Or rice 25 ml to 1 litre stock

Or vermicelli 25 ml to 1 litre stock

Or a mixture of any of these ingredients, allowing 25 ml of mixed cereals to each litre of stock.

Scotch Broth 250 g neck of mutton – cut into slices

60 g pearl barley

1 leek, chopped

3 stalks celery, diced

1 carrot, peeled and cubed

1 turnip, peeled and cubed



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Salt and pepper

1. Place the meat in a deep pot and add 2 litres of water.

2. Rinse the barley and add to the meat.

3. Simmer until barley is nearly tender.

4. Add rest of vegetables and season to taste.

5. Continue to simmer until vegetables are cooked.

Peanut Butter Broth 25 ml butter

3 slices bacon, cut into small pieces

120 ml onion, grated

1 large tomato, sliced

120 ml carrot, grated

500 ml chicken stock

50 g peanut butter

Seasoning to taste

1. Melt butter in saucepan and fry bacon for 3 minutes.

2. Add onion and sauté until soft.

3. Stir in tomato, carrots and chicken stock and bring to boil, then simmer for 1 hour.

4. Place in food processor to make a puree.

5. Measure off puree and make up to 750 ml with water, if necessary.

6. Place the creamy peanut butter in the top half of a double boiler.

7. Gradually add the puree, stirring to keep smooth.

8. Season to taste.

9. Keep over hot water until required.



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Cabbage Soups Soup-er Variations:

• Allspice ‐ 3 berries to 5 cups.



• Fennel – 1 tablespoon chopped leaves or ½ teaspoon ground seeds.




• Bouquet Garni 1 or 4 – See all soups and beef soup.

Sausage and Cabbage Soup 1 small cabbage, cored and shredded

4 tablespoons unsalted butter

225 g sausages, your choice

6 cups chicken or beef stock, or water

Salt and pepper

450 g zucchini, diced

1 cup sour cream

1. Bring a large pot of water to the boil.

2. Add the cabbage and cook the cabbage for 1 minute and drain.

3. Return the cabbage to the pot along with the butter, stock or water and sausages.

4. Bring to boil then reduce the heat and simmer covered for 1 hour.

5. Add zucchini and cook for 30 minutes longer.

6. Remove the sausages and cut into bite sized pieces.

7. Return to the soup, which by this point will be very thick.

8. Pass the sour cream separately.



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Cauliflower Soups Soup-er Variations:

• Celery – ½ cup chopped leaves or ¼ teaspoon seeds.

• Dill – 2 teaspoons chopped leaves. Add before serving.



• Bouquet Garni 3 – See all soups.

Cauliflower, Ginger and Barley Soup ½ cup pearl barley

2 tablespoons vegetable stock paste or powder

7 cups hot water

3 spring onions, chopped

1 cup diced carrots

1 teaspoon grated ginger

½ teaspoon turmeric

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds

1 cup small cauliflower florets

¼ cup chopped fresh coriander or celery leaves

2 tablespoons tomato pesto

1 tablespoon vegetable oil

1. Heat water and vegetable stock in a large pot.

2. Add spring onions, ginger, barley, carrots and spices, and bring to boil, simmer for 50 minutes.

3. Add the cauliflower, tomato pesto and coriander leaves, and cook for a further 10 minutes.

4. Stir in the oil and serve hot. Sprinkle with celery or coriander.



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Cauliflower Soup 1 large cauliflower, broken into florets

3 medium potatoes

2 teaspoons stock powder

1 ½ litres water

½ cup soured cream

Chopped fresh herbs to garnish

1. Cook the cauliflower and potatoes.

2. Using the cooking liquid, puree the potatoes and cauliflower stalks in a food processor. Leave the florets whole, or puree completely if you prefer a smoother soup.

3. Boil the water and add vegetable stock, cauliflower and potato puree, heat through.

4. Remove, and stir in the soured cream.

5. Garnish with chopped fresh herbs.



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Celery Soups Soup-er Variations:

• Bay Leaf – 1 dried leaf.

• Coriander – ½ teaspoon ground seeds or a couple of fresh leaves.

• Mint – 2 tablespoons chopped leaves.

• Nutmeg – 1 pinch powder.



Seductive Celery Cream 1 litre water

½ cup celery leaves and tops, chopped

¾ cup cashews

1 medium onion, chopped finely

2 cups chopped celery bottoms

2 medium carrots, diced

1 cup fresh or frozen peas (optional)

15 ml olive oil


1. Blend half the water, celery tops and leaves and cashews thoroughly in a blender.

2. Sauté onion, celery bottoms, carrots and peas in olive oil.

3. Add together with rest of water and vegetable powder and bring to boil, simmer for 10 minutes.

4. Serve warm.



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Chicken Soups Soup-er Variations:

• Chives – 2 teaspoons chopped leaves. Add before serving.

• Cloves – 4 whole cloves.

• Dill – 1 teaspoon chopped leaves or ¼ teaspoon ground seeds. Add before serving.

• Garlic – 1 crushed clove.

• Lemon Balm – 1 tablespoon to 6 cups. Add before serving.







• Bouquet Garni – 2 sprigs each parsley and thyme, a small bunch chives and 4 cloves.

“And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.”

John Steinbeck, East of Eden

Chicken Coriander Soup 4 chicken breast fillets

2 teaspoons oil

2 teaspoons curry powder

1 clove garlic, crushed

1 tablespoon chopped fresh coriander

2 teaspoons chopped fresh basil

1 green shallot, chopped

This soup can be made two days ahead. Or freeze for up to a month



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1 medium tomato, peeled, chopped

2 cups water

1 chicken stock cube, crumbled

400 ml can coconut cream

1. Cut chicken into strips

2. Heat oil in a saucepan, add curry powder, garlic, coriander, basil and shallot, stir over medium heat for about 1 minute.

3. Add chicken and stir over medium heat until chicken is almost cooked.

4. Add tomato, water and stock cube and bring to boil, simmer for 10 minutes.

5. Stir in coconut cream.

6. Reheat mixture without boiling.

Chicken and Rosemary Soup 1 litre chicken stock

1 cup minced chicken

Bouquet garni: 12 spring onions, chopped

1 sprig thyme

1 sprig finely chopped rosemary leaves

Salt and pepper

2 tablespoons cornflour

¼ cup cold water

3 beaten eggs

1. Bring to boil chicken stock, minced chicken, spring onions, thyme, rosemary, salt and pepper.

2. Mix cornflour with water and add some hot soup to make a paste.

3. Add to the soup, stirring all the time.

4. Whisk in beaten eggs, allowing to fall into soup in a thin stream so that it cooks in thin strips as it meets the hot liquid.



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5. Serve.

Chicken Noodle Soup 150 g cooked chicken, diced

2 carrots, peeled, diced

2 stalks celery, finely chopped

3 spring onions, chopped

150 g mushrooms, thinly sliced

50 g raw egg noodles

1,5 litres chicken stock

5 ml salt

2 ml pepper

1. Boil stock in a large saucepan

2. Add carrots, celery, spring onions, salt, pepper and simmer, covered for 15 minutes.

3. Stir the mushrooms and noodles in with a wooden spoon.

4. Add the chicken and simmer for 10 minutes.

5. Serve at once.

To make the chicken noodle soup lower in fat, remove the skin before cooking or skim fat off the top after it’s been refrigerated



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Consommè or Clear Soups Soup-er Variations:

• Bay leaf – 1 dried leaf.

• Celery – 1 teaspoon chopped leaves or ¼ teaspoon celery seed.

• Cloves – 3 whole or 1 large pinch.




• Sorrel – 1 ½ tablespoons chopped leaves.


• Bouquet Garni – 1 celery stick, 2 sprigs parsley, 1 sprig thyme, 1 bay leaf.

“I believe I once considerably scandalized her by declaring that clear soup was a more important factor in life than a clear conscience.”

‘Saki’ (Hector Hugh Munro), Scottich writer (1870‐1916)

Consommes or clear soups are prepared from stock flavoured with various meats, poultry, game, fish, vegetables, herbs and seasoning.

Consommes have a transparent appearance and vary in colour from pale amber to deep brown.

Consomme/Brown Stock 1 kg meat and bone of lamb, veal, mutton, chicken or fish


5 ml salt

1 clove garlic


1 sprig thyme

1 bay leaf



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3 carrots

2 leeks

2 cloves

4 peppercorns

1. Trim meat of excess fat, break the bones and cut meat into small pieces.

2. In a large saucepan add water, salt, peppercorns and cloves and bring to boil.

3. Simmer for at least 1 hour with the water barely bubbling and skim the scum from the surface frequently.

4. Add the leeks, carrots, bouquet garni and garlic and continue simmering for another 1 ½ to 2 hours.

5. Strain, and cool, remove layer of fat.

Consomme or Clear Soup 500 g lean beef

500 g veal

1 veal knuckle

1 white of egg

1 egg shell

1. Prepare a stock from the beef, veal and veal knuckle.

2. Use the same method as for brown stock, cool and chill until it is jellied.

3. To clarify: Use all the stock except sediment at the bottom of the bowl. Allow white of egg and 1 egg shell to each litre of stock. Wash egg well and separate white and yolk. Crush the egg shell and add it to the slightly beaten white.

4. Heat the stock sufficiently to liquefy it, and stir in the egg shell and white.

5. Bring slowly to the boil, stirring constantly, and then boil 5 minutes without stirring.

6. Remove from heat and add 125 ml cold water, and leave undisturbed.

7. Strain once or twice through a double layer of cheesecloth.



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Court Bouillons Soup-er Variations:


• Chervil – 1 teaspoon chopped leaves.

• Dill – 1 teaspoon chopped leaves.

• Lovage – 2 tablespoons chopped leaves.

• Oregano – 2 teaspoons chopped leaves.


Bouillon (Meat Stock) 1 kg shin or neck of beef

25 ml butter or fat


10 ml salt

3 carrots, turnips, leeks, celery stalks, onions

5 peppercorns

3 cloves


1 sprig thyme

1 bay leaf

1. Cut meat off the bone and cut into small pieces. Chop the bone as well.

2. Brown the meat with butter or fat in a saucepan.

3. Add salt, peppercorns, cloves and water. Simmer for 3 to 4 hours, skimming when necessary.

4. Chop vegetables and add to stock with the bouquet garni and continue to simmer for 1 hour.

5. Top up with water.

6. Strain and cool.



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7. Remove the layer of fat that forms on top, and strain again if necessary.

Court Bouillon 250 ml water

250 ml white wine

1 carrot, sliced

1 small onion


1 sprig thyme

1 bay leaf

3 peppercorns

2 slices lemon or 10 ml vinegar

2 ml salt

1. Bring all the ingredients to boil.

2. Cover and simmer for 15 minutes.

3. Strain and cool before adding fish.

4. Poach fish in simmering court bouillon for 5 to 10 minutes.

5. Drain.



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Dried Bean Soups Soup-er Variations:


• Cloves – 2 whole or a pinch ground.






• Turmeric – ¼ teaspoon ground herb.

• Bouquet Garni 1 or 2 – See all soups.

Outydse Boontjiesop 250 ml sugar beans, soaked overnight

3 medium potatoes, peeled and cubed

1 onion, chopped or 15 ml onion flakes soaked in water for 10 minutes

5 ml white pepper

125 g bacon, chopped

1 litre beef stock

2 ml turmeric

250 ml thin cream or milk

10 ml vinegar or lemon juice

1. Combine beans, potatoes, onion, pepper, bacon, turmeric and stock.

2. Simmer until beans are tender.

3. With a potato‐masher mash the vegetables in the pot.

4. Stir cream or milk into the soup.

5. Heat, but do not boil.

6. Add vinegar or lemon juice and serve with croutons.



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Bean Soup 750 g mutton or pork shanks

3 rashers bacon, finely chopped

450 g kidney or sugar beans, soaked overnight

1 medium onion, chopped

2 celery stalks, chopped

1 carrot, sliced

25 ml butter or margarine

25 ml flour (optional)

2 litres cold water

12,5 ml salt

2 ml pepper

1. In a large saucepan, add meat, bacon and water.

2. Bring to boil and simmer until meat is tender – about 2 hours.

3. Sauté carrot, onion and celery for 3 minutes in butter or margarine.

4. When meat is tender, add vegetables and beans to saucepan and simmer, uncovered for 20 to 30 minutes.

5. Remove the meat and bones, cut meat into small pieces.

6. Put the remaining contents in a food processor to form a puree.

7. Return puree and the meat to the saucepan, add salt and pepper and bring to the boil.

8. Serve at once.



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Dried Pea Soup Soup-er Variations:

• All spice – A small pinch ground berries.


• Cardamom – 2 ground seeds.



• Parsley – 1 teaspoon chopped leaves.


• Bouquet Garni – 6 peppercorns, 2 whole cloves, 1 teaspoon each chopped parsley and tarragon, and 2 teaspoons chopped celery leaves.

Pea Soup 250 ml dried split peas

2 pork shanks

2‐4 smoked pork sausages, skinned and thickly sliced

4 medium leeks, thickly sliced

125 ml celery, chopped

2 litres water

10 ml salt

Freshly ground black pepper

1. Soak the peas overnight in the water.

2. In a large saucepan, add peas, pork shanks and bring to boil. Simmer covered, for 3 hours.

3. If liquid boils away quickly add more water.

4. Add leeks, celery and salt and simmer, covered for 30 minutes.

5. Remove bones and cut meat into smaller pieces. Return to the soup.

6. Add sausages and bring soup to boil.

Good garnishes for pea soup are croutons, cheddar cheese, cream or yogurt



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7. Serve the soup in warm bowls.

Indian-Style Split Pea Soup 1 ham hock, cracked

Water

1 ½ cups green or yellow split peas

1 small onion, chopped

1 teaspoon each ground coriander and ground cumin

¼ teaspoon ground turmeric

1 teaspoon lemon juice

4 teaspoons sugar

Salt and pepper

2 tablespoons chopped fresh coriander or parsley

Chopped salted peanuts

1. Place ham hock in a pan with water and cover. Bring to boil and simmer for 10 minutes. Drain.

2. Rinse split peas and add to the ham hock with water and onion.

3. Cover and simmer for about 1 ½ hours or until peas mash readily.

4. Remove ham hock, discard bone and fat and cut meat into small pieces and return to pan.

5. Add ground coriander, cumin, turmeric, lemon juice, sugar, salt and pepper.

6. Simmer 10 minutes. Serve with fresh coriander or parsley and chopped peanuts.



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Fish Soups Soup-er Variations:



• Fennel – 1 tablespoon chopped leaves or ½ teaspoon ground seeds.








• Bouquet Garni – 4 peppercorns, 1 teaspoon each chopped lovage, parsley and dill, and 1 sprig rosemary.

“Soup and fish explain half the emotions of human life.”

Sydney Smith

Finnish Fish Soup Potatoes

Onions

1 bay leaf

½ ‐ 1 teaspoon whole allspice

Mixed fish in whole chunks

Butter

Flour

Chopped dill and chives

1. Peel and dice potatoes and onions.

2. In a large saucepan add water, bay leaf and whole allspice.



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3. Simmer until vegetables are almost done. Add fish and several dabs of butter.

4. Cook until fish is tender.

5. Thicken by stirring in a little flour mixed with water and boil for another 5 minutes.

6. Serve with sprinkled chopped chives and dill leaves.

Cream of Fish Soup with Aniseed 350 g filleted white fish

2 teaspoons of bruised aniseed

1 sliced shallot

Salt and white peppercorns

100 g almonds, blanched or ground

300 ml cream

1 heaped tablespoon of finely chopped anise leaves or parsley to garnish

1. In 1 litre water, poach the fish with 1 teaspoon aniseed, the shallot, salt (pinch) and a few crushed peppercorns for 10 minutes.

2. Strain off the stock and liquidize fish and almonds.

3. Mix puree back into the stock and heat through.

4. Remove from heat and stir in the cream, rest of aniseed and the chopped anise or parsley leaves.

5. Serve this soup with rye bread.



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Green Pea Soups Soup-er Variations:



• Celery – 2 teaspoons chopped leaves.

• Mint – 1 tablespoon chopped leaves.


• Bouquet Garni – Same as dried pea soup.

Pea and Coriander Soup 15 g butter

3 green shallots, chopped

350 g peas

1 medium potato, chopped

1 litre water

1 ½ chicken stock cubes, crumbled

1 tablespoon chopped fresh coriander

2 tablespoons sour cream

1. Melt butter in saucepan and stir shallots over medium heat for 2 minutes.

2. Add peas, potato, water and stock cubes, and bring to boil. Cover and simmer for 10 minutes.

3. Blend soup, and return to saucepan, bring to boil.

4. Remove from heat, stir in coriander and cream.



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Leek Soups Soup-er Variations:


• Celery – 2 teaspoons chopped leaves.


• Lemon Balm – 1 teaspoon chopped leaves. Add before serving.




Leek and Potato Soup 1 large onion, sliced

3 medium‐sized leeks, sliced lengthwise, washed and chopped into fine pieces

3 large potatoes, peeled and sliced

15 ml olive oil

570 ml water

10 ml vegetable stock or powder

2,5 ml freshly grated nutmeg or ground pepper

1. Brown onion, leeks and potatoes in olive oil for 10 minutes.

2. Take boiling kettle water and pour over browned vegetables.

3. Boil and add vegetable powder and simmer for 10 – 15 minutes.

4. Liquidize and serve hot with grated nutmeg sprinkled on top of each bowl.



49

Lentil Soups Soup-er Variations:



• Cloves – 1 whole clove or a pinch ground.

• Coriander – ½ teaspoon ground seeds.

• Fenugreek – ½ teaspoon ground seeds or 2 teaspoons chopped leaves.


• Mint – 2 teaspoons chopped leaves. Add before serving or as a garnish.






Lentil Soup with Lovage 3 tablespoons oil

1 sliced onion

1 sliced carrot

3 sprigs lovage

3 cups lentils

4 cups water

2 cups, chopped tomatoes

Salt and pepper to taste

250 g frankfurters (optional)

1. In a large saucepan heat oil and fry onion and carrot for 10 minutes.

2. Add chopped lovage and lentils, and sauté

3. Stir in water and tomatoes, cover and simmer for 30 minutes.



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4. If a cream soup is wanted, liquidize the soup, otherwise season. Cut frankfurters into rounds, add, reheat and serve.

Curried Cream of Lentil Soup 1 cup yellow lentils

2 teaspoons curry powder

1 ‐2 teaspoons garlic and herb salt

1 stick celery, finely chopped

8 cups water

2 ‐3 tablespoons olive oil or 1 cup fresh cream

1. In a large pot simmer all ingredients together until lentils are soft and mushy, about 30 minutes.

2. Blend in a food processor and either stir in 2 ‐3 tablespoons olive oil or 1 cup fresh cream.

3. Serve with a crisp green salad.



51

Minestrone Soups Soup-er Variations:





• Bouquet Garni – 1 teaspoon each chopped basil, thyme, lovage and garlic chives, 4 peppercorns and 4 whole cloves.

Minestrone 500 g sugar beans, soaked in water overnight

25 ml rindless bacon, chopped

1 onion, chopped

1 small cabbage, finely shredded

4 leeks, sliced

4 baby marrows, diced

2 cloves garlic, crushed

4 stalks celery, diced

4 carrots, diced

2 tomatoes, diced

1,5 litres boiling water

Bouquet garni: ¼ teaspoon fresh basil

1 bay leaf

12,5 ml parsley, chopped

1 sprig fresh rosemary

75 ml oil

125 ml raw elbow macaroni

12,5 ml salt

Pinch freshly ground black pepper

Note: This soup may also be frozen before the macaroni is added



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Garnish: grated Parmesan cheese

1. Cook beans in water for 1 – ½ hours or until tender.

2. Cool beans slightly and liquidize half of the beans to form a puree. Drain remaining beans.

3. Sauté garlic, onion, celery, carrots, rosemary and bacon in oil until golden brown.

4. Add tomatoes and sauté a few minutes longer.

5. Add cabbage, leeks, baby marrows, bouquet garni, salt and pepper.

6. Add the whole and pureed beans together with the boiling water.

7. Add macaroni, simmer covered, about 50 minutes.

8. Serve and garnish with Parmesan cheese.



53

Mixed Vegetable Soups Soup-er Variations:

• Allspice – 3 berries to 5 cups.

• Anise – 2 teaspoons fresh chopped leaves.





• Ginger – a pinch ground root powder.

• Hyssop – 4 chopped leaves.

• Mace – 1 pinch.




• Bouquet Garni – Same as minestrone.

Hearty Vegetable Soup 2 medium zucchini, thinly sliced

2 medium carrots, sliced

10 mushrooms, sliced

2 stalks celery, sliced

1 can corn, drained

1 potato, peeled, cut into chunks

225 g green beans cut in half

4 cups vegetable broth

3 cups canned crushed tomatoes, drained

½ cup fresh parsley, chopped

½ cup fresh cilantro, chopped

1 tablespoon chopped garlic



54

¼ cup fresh basil, chopped

¼ cup fresh oregano, chopped

Salt and freshly ground black pepper

1. In a heavy large soup pot combine zucchini, carrots, mushrooms, celery, corn, potatoes and green beans.

2. Add vegetable broth, tomatoes, parsley, cilantro, garlic, basil and oregano.

3. Bring the mixture to boil.

4. Cover and simmer for 20 minutes or until vegetables are tender.

5. Take 3 cups of vegetables from pot and ¼ cup cooking liquid and liquidize.

6. Stir puree into rest of soup and season to taste.

7. Heat through and serve.



55

Mulligatawny Soups A highly spiced dish – not quite a soup – served with rice.

Soup-er Variations: • Bay Leaf – 1 dried leaf.

• Cayenne – A pinch or more to taste.


• Ginger – 1/8 teaspoon ground root powder.




Mulligatawny Soup 1 2 – 3 beef shin bones with meat

50 ml butter

1 onion, sliced

5 – 10 ml curry powder

1 carrot, sliced

1 stalk celery, chopped

1 green pepper, seeded and chopped

10 ml parsley, chopped

250 ml tomato soup

1 potato, chopped

2 ml mixed herbs

50 ml flour

Salt and pepper



56

1. Place shin bones with meat in saucepan, cover with 1 litre of water, bring to the boil and simmer to make meat stock.

2. Fry onion in butter until golden brown.

3. Add curry powder and fry for a further 1 minute.

4. Add the rest of the ingredients except flour, together with the meat stock.

5. Simmer until vegetables are tender.

6. Liquidize vegetables and return to saucepan.

7. Mix flour with water and stir into soup, simmer further for 10 minutes.

8. Serve hot.

Mulligatawny Soup 2 125 ml cooked chicken, diced

125 ml onion, diced

1 carrot, diced

2 stalks celery, chopped

1 Granny Smith apple, diced

125 ml boiled rice

62,5 ml (5 tablespoons) butter or margarine

15 ml flour

1 litre chicken stock

125 ml cream, heated

10 ml curry powder

½ teaspoon thyme

5 ml salt

2 ml pepper

1. Sauté onion, carrot and celery in butter or margarine until lightly browned.

2. Remove from stove and stir in flour and curry powder. Cook for 3 minutes, stirring all the time.

3. Add chicken stock and simmer, covered for 30 minutes.



57

4. Add apple, rice, chicken, salt, pepper and thyme and simmer for 15 minutes.

5. Stir in hot cream and serve immediately.



58

Mushroom Soups Soup-er Variations:


• Ginger – a dash ground root powder.



• Bouquet Garni 1 – See all soups + 1 teaspoon garlic chives.

Mushroom Soup 1 kg chopped soup greens (carrots, potatoes, turnips, leeks and celery)

4 teaspoons vegetable stock or powder

500 g mushrooms, sliced

1 ‐2 tablespoons rice or flour

Vegetable or herbal salt to taste

Pinch of nutmeg

Cream to taste (optional)

1. Simmer soup greens and stock in 1 – 1 ½ litres water for 30 minutes.

2. Strain soup, setting the liquid aside, and puree vegetables in a food processor.

3. Cook mushrooms in pot until the juices run. Add flour, until thicken.

4. Add pureed vegetables, stirring all the time.

5. Return the reserved liquid to the pot and add a further 1 – 2 cups water, stirring continually.

6. Add salt, nutmeg and some chopped parsley.

7. Swirl in a little cream just before serving.

Barley Mushroom Soup ½ cup barley



59

1 litre water

45 ml olive oil

3 cloves of garlic, minced

2 large onions, chopped finely

450 g fresh mushrooms, sliced thinly


1 avocado

½ cup dry white wine


1. Cook barley in half of the water until tender, then add remaining water.

2. Sauté garlic and onions in olive oil.

3. When soft add mushrooms, add to barley and cook for 35 minutes.

4. Add vegetable powder.

5. Mash avocado and stir into the soup with the dry white wine just before serving.

6. Add a generous grinding of black pepper.



60

Onion Soups Soup-er Variations:









French Onion Soup 4 large onions, finely sliced

25 ml oil

10 ml flour

2 litres chicken stock or vegetable stock

12,5 ml lemon juice

2 cloves garlic, crushed

Bouquet garni: 37,5 ml (3 tablespoons) parsley, chopped

½ teaspoon thyme, chopped

½ teaspoon tarragon, chopped

6 slices French bread

5 ml salt

Pinch freshly ground black pepper

Garnish: 125 ml cheese, grated and chopped parsley

1. Saute onions in oil until tender.



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2. Sprinkle flour, salt and pepper over the onions and add the garlic, parsley, thyme, tarragon and lemon juice, stirring gently.

3. Add the chicken or vegetable stock, stirring all the time.

4. Simmer, uncovered, until soup has been reduced to 1,5 litres.

5. Place a slice of French bread in the bottom of each bowl.

6. Fill bowls with soup and serve at once.

7. Garnish with cheese and parsley.

Onion Soup with Marjoram 2 – 3 onions, finely sliced

50 g butter

4 cups chicken stock

Salt and pepper

2 ‐3 teaspoons finely chopped marjoram

Grated cheese

1. Cook onions gently in butter for 10 minutes until soft and brown.

2. Add stock, cover and simmer for 20 – 30 minutes.

3. Season to taste.

4. Serve with marjoram, sprinkled on each bowl of soup with a little grated cheese melting on top.

Blissful French Onion Soup 1 ½ cups onion, thinly sliced

2 tablespoons butter

1 tablespoon flour

3 ½ cups stock, chicken or beef

Salt to taste




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2 superb rolls

30 g butter

60 g cheese

1. After this soup has finished simmering, preheat oven to 180˚C.

2. Have ready a lightly buttered, ovenproof earthenware soup bowl or deep casserole dish.

3. Heat 4 tablespoons butter in a heavy, medium saucepan.

4. Add onions and cook until translucent.

5. Add the flour and broth and stir.

6. Simmer for about 30 minutes and season with salt and freshly ground pepper.

7. Put the soup in the bowls.

8. Thinly slice the superb rolls and toast the slices in a toaster oven.

9. Butter the slices and put them on top of the soup and sprinkle with cheese on top.

10. Do not cover.

11. Put the bowls in the oven for about 15 minutes until the cheese and roll slices look crusted over and slightly browned.

12. Serve at once.



63

Oxtail Soups Soup-er Variations:

• Allspice – 3 berries to 5 cups.






• Mace – 1 pinch.




Oxtail Soup 1 oxtail

12,5 ml butter

3 carrots, diced

1 large onion, chopped

1 turnip, sliced

2 tomatoes, chopped

37,5 ml (3 tablespoons) celery, chopped

2 litres water

250 ml sherry (optional)

125 ml flour


1 sprig thyme

1 bay leaf

3 peppercorns

2 cloves



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5 ml salt

1 ml cayenne pepper

1. Melt butter in saucepan and fry meat and onion until golden brown.

2. Ad vegetables, peppercorns, cloves, water and bouquet garni and simmer covered for 3 hours.

3. Remove meat and strip from the bones.

4. Remove bouquet garni and strain soup, reserving the stock.

5. Liquidize vegetables in a blender, and add to stock.

6. Return saucepan to stove.

7. Mix flour with little water and add to soup.

8. Stir until thickened.

9. Add sherry, salt and cayenne pepper.

10. Add meat and serve at once.



65

Pea Soups Soup-er Variations:


• Cloves – 1 whole clove or a pinch ground.




• Ginger – 1/8 teaspoon ground root powder.




• Bouquet Garni – 1 teaspoon each chopped parsley, chervil, mint, celery, and 6 whole peppercorns.

Raw Pea Soup 2 cups peas

½ English cucumber

1 medium avocado

2 spring onions

Juice of ½ a lemon

Vegetable or herbal salt to taste

1. Blend all the ingredients together in a food processor.

2. Dilute with a little water if too thick.

3. To garnish, sprinkle with grated carrot.



66

Potato Soups Soup-er Variations:


• Chervil – 1 tablespoon chopped leaves.

• Lovage – 2 teaspoons chopped leaves.

• Nutmeg – A light sprinkle on each plate just before serving.





Potato Soup 6 medium potatoes

1,5 litres water or stock

1 teaspoon vegetable powder

1 cup sliced or diced vegetables (such as leek, celery, carrot, green beans, peas)

Bouquet garni: marjoram

Winter savory

Basil

Garnishes: spring onions, chopped hard boil egg, chives, watercress or grated hard cheese

1. Scrub potatoes and cut them into medium‐sized chunks.

2. Cover potatoes with water or stock, add vegetable powder and boil until tender.

3. Remove from heat and blend in a food processor.

4. Sauté vegetables and add to potato mixture along with the herbs, and cook for 5 minutes.



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5. Sprinkle with garnishes and serve.

Potato Creamy-Wine Soup 8 medium potatoes

125 g bacon, chopped

3 onions, chopped

5 ml salt

200 ml dry white wine

300 ml thin cream

Fresh parsley, chopped

1. Peel and cut potatoes into small chunks.

2. Cover potatoes with water and cook until soft.

3. Drain potatoes but keep 500 ml of the liquid.

4. Mash the potatoes

5. Meanwhile fry bacon and onion until soft then add mashed potatoes, liquid, salt, wine and cream.

6. Heat soup while stirring. Sprinkle with parsley and serve.

Potato Spring Soup 500 g small potatoes, slightly cooked and peeled

1 bay leaf

12 spring onions, halved


150 ml milk

1 small cauliflower florets

600 g fish chunks (hake)

Salt and black pepper

30 ml fresh parsley, chopped



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1. Put potatoes, bay leaf and spring onions in a large pot and add the stock.

2. Boil and then simmer covered for 5 minutes.

3. Add cauliflower florets and simmer a further 5 minutes.

4. Add fish chunks, salt and pepper and simmer for 10 ‐15 minutes or until fish is cooked and vegetables soft.

5. Garnish soup with parsley and serve as a light meal with salad, crusty bread and herb butter.

Potato-Vegetable Soup 4 large potatoes, cooked and mashed

25 ml oil

200 ml celery, chopped

2 tomatoes, peeled and diced

2 x 410 g cans chicken soup

50 ml fresh parsley, chopped

5 ml salt

500 ml cooked mixed vegetables

1. Heat oil in saucepan and sauté celery until soft.

2. Add tomatoes, soup, parsley and salt.

3. Cover and simmer for 20 minutes.

4. Stir the potatoes and mixed vegetables into soup.

5. Heat and serve hot.

Potato-Curry Soup 4 potatoes

25 ml butter

1 onion, chopped



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1 apple, grated

10 ml curry powder

1 garlic clove

5 ml salt


250 ml milk

Garnish: hard boiled egg, grated

1. Melt butter in saucepan and sauté onion, apple and curry powder for 3 minutes.

2. Crush garlic clove in salt and add to onion mixture.

3. Wash, peel and dice potatoes and add to onion mixture.

4. Add chicken stock and simmer for 25 – 30 minutes.

5. Mash potatoes and add milk.

6. Heat soup, garnish and serve.

Creamy Potato Soup 3 raw potatoes, diced

¼ cup shredded carrots

¼ cup chopped celery

¼ cup chopped onion

1 tablespoon butter

3 cups lowfat milk

Salt and pepper

1. Put potatoes, carrots, celery and onions in a pot with just enough water to cover. Cook until tender.

2. Add butter and milk and heat until very hot (but not to boiling).

3. Add salt and pepper or other seasonings to taste.



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Quick Potato-and-Leek Soup 250 g potatoes

2 leeks

1 medium onion

25 ml butter

750 ml – 1 litre chicken stock

Salt and pepper

200 ml milk or

100 ml cream

15 ml parsley, chopped

1. Cook potatoes, peel and mash.

2. Fry leeks and onion in butter until soft.

3. Stir mashed potatoes into chicken stock. The soup will be thicker when less chicken stock is used.

4. Add leeks and onions and season.

5. Bring the soup to boil and simmer for 15 minutes.

6. Add milk and heat soup for 2 – 3 minutes.

7. Garnish with chopped parsley.

Potato and Mushroom Soup 6 medium potatoes, cooked and mashed

1 litre chicken stock

1 medium onion

Rind and juice of a lemon

2 ml salt

2 ml black pepper

7 ml fresh, rosemary

65 ml butter



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300 g mushrooms, sliced

15 ml flour

25 ml fresh mint or parsley, chopped

250 ml cream

1. Boil chicken stock and add mashed potatoes, onion, lemon juice and rind, salt, pepper and rosemary and simmer for 10 minutes.

2. Stir often.

3. Melt butter and sauté mushrooms for about 2 minutes. Reduce heat and simmer for 5 minutes.

4. Through flour over mushrooms, stir well and add to soup mixture.

5. Heat and stir frequently.

6. Add mint or parsley and cream and stir well.

7. Serve.



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Spinach Soups Soup-er Variations:







Spinach and Chervil Soup 30 g butter

2 medium onions, chopped

500 g potatoes, chopped

1 ¾ litres water

2 small chicken stock cubes, crumbled

1 cup fresh chervil leaves

10 large spinach leaves, chopped

½ cup cream

1. Melt butter in saucepan, add onions and fry until soft.

2. Stir in potatoes, and stir for 3 minutes.

3. Stir in water and stock cubes, boil, reduce heat, cover and simmer for 20 minutes or until potatoes are soft.

4. Stir in chervil and spinach, simmer for 5 minutes.

5. Blend mixture in liquidizer until smooth.

6. Return to saucepan, stir in cream, and reheat mixture without boiling.



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Spinach Soup 225 g cooked spinach, chopped

50 g raw pasta rings

2 egg yolks, beaten

1 litre meat stock

5 ml salt

Garnish: 25 ml grated Parmesan cheese, sprinkled on 4 slices of buttered, toasted bread

1. In a large saucepan bring stock to boil. Add pasta rings and simmer for 7 minutes

2. Add spinach and salt and simmer further for 7 minutes.

3. Boil, then remove from stove.

4. Beat a little of the hot soup into the egg yolks and then stir the egg mixture into the soup.

5. Serve immediately, topped with squares of cheese‐toasted bread.



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Tomato Soups

• Allspice – 4 berries.



• Celery – ½ cup chopped leaves or ¼ teaspoon seeds.



• Lemon Balm – 2 teaspoons chopped leaves. Add before serving.

• Lovage – 1 dessertspoon chopped leaves.









• Bouquet Garni – 4 whole peppercorns, 1 bay leaf, 2 teaspoons chopped basil, 1 teaspoon chopped oregano.

Tomato Soup with Dill ½ litre of fresh or canned tomato soup

1 small onion, grated

1 tablespoon fresh, chopped dill leaves

2 – 4 tablespoons cream if liked

1. Heat soup with onion and dill gently for 5 minutes.

2. Stir in cream before serving.



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“Beautiful soup, so rich and green

Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful soup!

Beautiful soup! Who cares for fish

Game, or any other dish?

Who would not give all else for two

Pennyworth of beautiful soup?”

Lewis Carroll, Alice in Wonderland

28 easy to make nutritious soups 58 delightful recipes 237

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