Posted on

Roasted Cauliflower Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 large head cauliflower, broken into pieces
  • 3 cups chicken stock
  • 1 cup cream
  • salt and pepper to taste

Directions

  • Preheat oven to 380F.
  • Place onion and cauliflower in a large oven proof dish and drizzle with olive
  • Sprinkle with some salt and
  • Roast until
  • Place the cauliflower and onions in a large pot and add
  • Bring to a
  • Let it boil 5 minutes, add cream and season with salt and papper
  • Pure in a blender and serve with a little ol- ive oil and some pepper.

 

Posted on

Peanut Mushroom soup

Ingredients

  • ½ yellow onion
  • 225 g mushrooms
  • 60 g butter
  • ½ teaspoon dried thyme
  • 25 ml vinegar
  • 100 g cream cheese
  • 250 ml water
  • ½ teaspoon salt
  • 1⁄8 teaspoon ground black pepper
  • 2 egg yolks
  • 125 ml heavy whipping cream
  • 50 g peanuts
  • Olive oil 

Directions

  • Roast the peanuts in oven until they are dark brown. Chop them coarsely
  • Fry onions and mushrooms in a pot until they turn golden. Add salt and pepper and sprinkle thyme on top.
  • Add cheese, and water. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
  • Add vinegar, oil, parsley, salt and pepper in to it and keep it simmering until the oil is merged in it.
  • Whisk the heavy cream until soft peaks form. Add yolks and mix.
  • Fold in the egg cream into the soup without boiling it further. Serve with a spoonful of ol- ive oil and roasted peanuts.
Posted on

Mulligatawny soup

Ingredients

  • 10 cups chicken broth
  • 1 1/2 Tbsp curry powder
  • 5 cups chopped chicken, cooked
  • 3 cups celery root, riced or chopped finely
  • 1/4 cup apple cider or juice
  • 1 Tbsp Stevia
  • 1/2 cup sour cream
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Directions

  • Combine the broth, curry powder, turkey or chicken, celery root rice, and apple ci- der in a large soup pot.
  • Bring to a boil and simmer for 30 minutes.
  • Add the sweetener, sour cream, and fresh parsley and stir well.
  • Taste and season with salt and pepper as necessary.
  • Serve hot.
Posted on

Egg drop Soup

Ingredients

  • 1 ½ cups chicken broth
  • 1 tablespoon butter
  • 2 large eggs
  • 1 teaspoon chili garlic paste
  • Salt
  • Chili flakes

Directions

  •  Put a pan on the stove and turn it to medium-high heat. Add the chicken broth, and butter to the pan.
  •  Bring the broth to a boil, add the chili garlic paste and salt and stir. Turn the stove off.
  • Beat the eggs and pour into the steaming broth, stirring and letting sit for a moment. Sprinkle chili flakes on top and Serve.
Posted on

Cream of Mushroom soup

Ingredients

  • 300 grams Mushrooms (Better use a variety of mushrooms)
  • 10 grams Garlic
  • 100 ml cream
  • Salt
  • Pepper
  • Cayenne Pepper
  • Paprika
  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil

Directions

  • Separate the mushrooms tops and the stalks and slice the mushrooms and set aside.
  • Rough chop 250 grams mushrooms and pan fry in butter and olive oil with salt, pepper and cayenne till brown and crispy
  • In a large saucepan heat some olive oil and butter and fry the garlic.
  • Once the garlic starts to brown add the mushroom stalks and a handful of the sliced mushrooms
  • Season with a stock cube, pepper, paprika and cayenne. Mix well
  • Once the mushrooms release their water add about 300 ml of water
  • Blend the mixture in a blender till smooth
  • In the same pan heat 1 tbsp of butter and fry the rest of the 50 grams mushrooms
  • Once they release their water add in the blended mixture through a fine sieve.
  • Bring the mixture to a simmer and once the mushrooms are cooked through add the cream and turn off the stove
  • Garnish with cheese, the fried mushrooms and fresh basil.