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Soup

 

  • 1 swede
  • 2 onions
  • 3 carrots
  • 1 piece pumpkin, fist sized
  • 2 tsp oil for frying
  • 3 Tbs raw mince
  • 1 tsp salt
  • 2 sticks celery
  • 3 cups water, or more
  • 1 tsp curry powder
  • 2 medium potatoes cubed
  • 3 Tbs macaroni
  • 1 can of baked beans 400g
  • 2 tsp beefstock powder or a beef cube
  • 3 Tbs frozen peas

Peel vegetables and chop finely, by hand or in food processor. Fry onion till golden but not brown. With damp hands form mince into small balls and put all ingredients in large saucepan. Bring to boil and simmer 1 hour.

Or microwave on 100% for 12 minutes, then down to 30% for 30 minutes. Leave to stand 10 minutes before serving.

 
  • 2 14-Oz Can Chicken Broth
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Soy Sauce
  • 1/2 Cup Cooked Ham -- In Thin Strips
  • 1/2 Cup Snow Peas
  • 3 Green Onions -- Sliced
  • 2 Eggs -- Beaten

In a 2-qt microwave-safe casserole,stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas, and onions. Cover with a lid; microwave on HI for 10 minutes or until boiling, stirring twice during cooking.

With a fork, stir broth in swirling motion. Without stirring, slowly pour eggs into swirling broth; then stir just until eggs are set in long strands.

Serving Size: 4

 
  • 1/2 cup chopped onions
  • 1/4 cup margarine
  • 1/4 cup flour
  • 1 1/2 TBS cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp white pepper
  • 1/2 tsp paprika
  • 4 cups chicken broth
  • 4 cups milk
  • 3/4 cup carrots
  • 3/4 cup celery
  • 1/4 cup chopped parsley
  • 1 cup cheddar cheese

Saute onion in melted butter until transparent but not brown, add flour and cornstarch, paprica, salt, pepper. Cook for about 5 - 10 min. In chicken broth cook vegetables until tender, add onion and flour mixture, milk. Cook stirring constantly until thickened. Add cheese and parsley. You could also add cooked poatatoes and crisply fried bacon.

 
  • 2 onions finely chopped
  • 2 rashers of bacon
  • 3 potatoes
  • 1 tsp sugar
  • 2 tsp chicken stock powder
  • 3 cups water, or more
  • 2 tsp oil for frying

Peel onion and chop finely. Chop bacon small. Fry onion and bacon in oil till golden but not brown. Peel potato and cut in small pieces. Put all ingredients in large saucepan. Bring to boil and simmer 15 minutes.

Or microwave on 100% for 12 minutes, then down to 30% for 10 minutes. Leave to stand 10 minutes before serving.

 
  • 3 onions
  • 1 pumpkin, about 1kg
  • 1 cup water
  • 500mls milk
  • 1/2 tsp curry powder
  • 1/2 tsp cinnamon
  • 1 and 1/2 tsp salt
  • 3 Tbs cornflour
  • 1/4 tsp pepper
  • 1/2 tsp curry powder
  1. Peel vegetables and chop onion finely. Cut pumpkin into several small pieces. Simmer pumpkin and onion 30 minutes in 1 cup water in saucepan.
  2. Or microwave on 100% for 12 minutes, then down to 30% for 20 minutes.
  3. Put pumpkin, onion and water through sieve or food processor till smooth.
  4. In large saucepan heat milk, curry powder, cinnamon, salt and pepper. Take off the heat when nearly boiling and stir in cornflour mixed with 3 Tbs water. Return to heat and stir till thickened.
  5. Add pumpkin puree and stir till hot. Do not allow to boil or it will curdle and go lumpy. Add water to thin soup to desired consistency for serving.
 

Instead of using milk, use a 400g can of evaporated unsweetened milk with 1 can of water.

 
  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • Medium size pumpkin cut into cube chunks
  • 1 tsp parsley
  • 1 onion chopped
  • 1/2 tsp thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns
  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the mix in a blender or use a hand blender in the pot.
  3. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered.
  4. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
 

If using fresh herbs, chop them first. Can use dried mixed herbs also.

 
  • 2 cups cooked diced potatoes
  • 1 cup cooked diced carrots
  • 1 cup cooked peas
  • 1 cup cooked sweetcorn kernals
  • 1 tsp salt
  • 300g can smoked fish
  • 3 cups milk
  • 1/4 tsp curry powder
  • 2 Tbs cornflour mixed with 2 Tbs water

Heat milk and curry powder in large saucepan till almost boiling. Remove from heat and stir in cornflour mixture. Return to heat and stir continually till thickened.

Break fish into smaller pieces with fork and add to milk with vegetables and salt. Heat till hot and serve.

Instead of using milk, use a 400g can of evaporated unsweetened milk with 1 and 1/2 cans of water.

 
  • 2 onions
  • 2 carrots
  • 6 tomatoes or 400g can of tomatoes
  • 1 turnip
  • 2 parsnips
  • 4 tsp chicken or beef stock powder
  • 2 sticks of celery
  • 1 tsp salt
  • 1/2 tsp curry powder
  • 3 cups water, or more
  • 2 tsp oil for frying

Peel vegetables and chop finely. Fry onion till golden but not brown. Put all ingredients in large saucepan, adding more water if needed to cover vegetables. Bring to boil and simmer 45 minutes.

Or microwave on 100% for 12 minutes, then down to 30% for 30 minutes. Leave to stand 10 minutes before serving.

© 2003–2021 The Redmond Family. All rights reserved.
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