Category Archives: Soups

Quick Chicken Soup

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Ingredients

  • 4 cups chick broth
  • 1 onion, chopped small
  • 3 cloves garlic, minced
  • 2 large carrots, diced, sliced, or cut in strips
  • 1-2 chicken breasts, skinned and de-boned
  • 1 cup rice or pasta
  • 2 cups kale, spinach, or lettuce leaves

Steps

  • Pour the chicken broth into a large saucepan to heat.
  • Add the onions and carrots and bring to a boil
  • Slice the chicken into short, thin strips and add to the boiling broth. Let simmer for 5 minutes.
  • Return to boil and add the pasta and kale.
  • Reduce heat and simmer for 10 minutes or until the pasta is soft.
  • Serve immediately

Makes 4 servings.

Notes

You can make your own broth by cooking the bones of a chicken or turkey in simmering water. Boiling draws out the marrow which is the basis of the broth. Store-bought chicken broth is often high in sodium so check the carton before you buy. Organic chicken broth is also available at a good price.

Almond Soup with Orange Zest

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Ingredients

  • 6 oz ground blanched almonds
  • 12 oz chicken stock, preferably homemade
  • 2 onions, chopped fine
  • 4 tsp ground coriander
  • 2 cups plain yogurt
  • 1 cup whipping cream
  • 1 cup light cream
  • 3/4 cup sliced almonds, toasted
  • 1/3 cup fresh chives or green onions (green parts only), chopped very fine
  • 1/4 cup orange rind, coarsely grated

Comments

This is an unusual cold cream soup that surprises guests. The fact that it is served cold means you can prepare it up to 2 days in advance. Keep it chilled. You may prefer to make up the body of the soup in advance and leave out the yogurt and cream until you are ready to serve.

Save a little of the cream to swirl into the soup tureen before serving.

Makes 20 servings

Step 1 In large stockpot, combine ground almonds, stock, onions and coriander. Cover and bring to boil. Then reduce heat and simmer for 30-40 minutes or until the onions are tender.

Step 2 Strain stock through a fine sieve, pressing out as much of the liquid as possible. Refrigerate until cold.

Store the stock in the fridge for up to 2 days if needed. It must be cold before you add the cream to prevent curdling.
Step 3 Before serving, toast almonds on a baking sheet at 350°F for 5 minutes, or until golden.

Toasting the almonds changes their flavour.
Step 4 Just before serving, stir in yogurt , whipping cream and light cream.

Use a small spoon to taste the soup at this stage and adjust the seasonings to suit your palate.
Step 5 Serve soup in chilled soup tureen. Garnish with sliced almonds, chopped chives and the grated orange rind.

Place more almonds, chives and orange rind in separate bowls for guests to add as they please.