Pea and pancetta soup

Ingredients

1 litre/1¾ pints chicken stock
500g/1lb 2oz frozen peas
10g/½oz fresh tarragon leaves
pinch salt
4 very thin slices pancetta (cut on the thinnest possible setting)

Method

• Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.
• Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.
• Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)
• To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.

Quick hot and sour noodle soup

Ingredients

For the soup
1 tbsp groundnut oil
2.5cm/1in piece fresh root ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced
1 red chilli, de-seeded, finely chopped
1 tbsp Shaoxing rice wine or dry sherry
700ml/1 pint 5fl oz vegetable stock
220g/8oz canned bamboo shoots, drained and rinsed
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
pinch ground white pepper
1 tbsp cornflour mixed with 2 tbsp cold water

For the noodle 'pot'
200g/7oz cooked egg noodles
2 small handfuls beansprouts
8 baby sweetcorn, sliced
1 spring onion, sliced
100g/3½oz cooked chicken, shredded

Method

• For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
• For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

Garlic Soup

INGREDIENTS

¼ cup olive oil
6 cloves garlic, peeled
4 cups chicken stock
1 ½ tablespoons sweet Spanish paprika
12 to 16 slices quality white bread, crust removed (about 12 ounces)
 Salt
2 egg whites

PREPARATION

• Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
• Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
• Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
• Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
• In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.

Mushroom Soup Gratinée

INGREDIENTS

3 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, very finely minced, as for duxelles
1 large red onion, sliced thin
4 cloves garlic, sliced
1 ½ pounds shiitake mushrooms, stems discarded, sliced thin
 Salt
5 cups mushroom or vegetable stock
1 cup dry red wine
2 tablespoons red miso
 Ground black pepper to taste
½ teaspoon ground cloves
½ teaspoon ground ginger
6 slices sourdough bread, about 3 inches in diameter
6 ounces Gruyère, shaved thin

PREPARATION

• Heat oil in a large sauté pan. Add minced mushrooms and sauté on low until they glisten with moisture, about 5 minutes. Remove 1/3 cup and set aside. Add onion and garlic to pan and cook, stirring, until the onion wilts. Add shiitakes and a dusting of salt, increase heat to medium and sauté, stirring, until mushrooms have softened, 5 minutes or so. Stir in stock and wine, bring to a simmer and cook 15 minutes.
• Place miso in a dish and dissolve in a few tablespoons of the cooking liquid, then stir back into the pan. Add pepper to taste, cloves and ginger. Simmer, partly covered, about 30 minutes. Check consistency, adding a little water if needed. Adjust salt and pepper. Soup can be finished and served at once, or set aside, then reheated and finished.
• To serve, heat broiler. Transfer soup to a 3-quart ovenproof dish or casserole. Toast bread. Spread reserved minced mushrooms on each slice and cover with cheese. Float slices on top of soup. Place dish under the broiler long enough to melt and lightly brown the cheese, then bring to the table and serve into bowls. Alternatively, the soup can be divided into individual oven-proof bowls, each topped with toast, mushrooms and cheese, and broiled.

Slow-cooker Recipe: Smoky Pea Soup

Ingredients

2 ham hocks (about 1 1/2 pounds)*
1 pound green split peas
2 large carrots, coarsely chopped (2 cups)
2 large celery stalks, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
2 garlic cloves, chopped
2 32-ounce cans chicken broth
1 bay leaf
1 teaspoon dried thyme leaves

Preparation

Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.

*A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.

Slow-Cooker Tomato Soup

Ingredients

1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste

Preparation

1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.

2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.

3. Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.

Slow-Cooker Creamy Tomato Soup

Ingredients

2 tablespoons unsalted butter
1 onion, finely chopped
1 tablespoon all-purpose flour
2 28-oz. cans diced tomatoes with juice
1 cup low-sodium vegetable or chicken broth
3/4 cup heavy cream, warmed
1/4 teaspoon cayenne pepper
Salt and pepper

Preparation

1. Melt butter in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Transfer to slow cooker.

2. Stir tomatoes with juice, broth and 1/2 cup water into cooker. Cover and cook on low until tomatoes are very soft, 5 to 6 hours. Puree with an immersion blender, then stir in cream and cayenne. Season with salt and pepper and serve.

Slow-Cooker Beer-Braised Pork and Black Bean Soup

Ingredients

2 12-ounce bottles of beer (preferably lager)
1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 large onion, chopped
1 pound dried black beans, rinsed
1 1/2 pounds boneless pork butt (pork shoulder)
Kosher salt
1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup fresh cilantro

Preparation

In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 to 5 1/2 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

If You Don't Have a Slow Cooker: Heat oven to 300° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the pork pulls apart easily, 4 hours.

Chochoyones in Black Bean Soup

Ingredients

SOUP:
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons aniseed
1 teaspoon cumin seeds
3 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups water
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
DUMPLINGS:
1 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
3/4 cup boiling water
1/4 cup minced fresh cilantro
1 tablespoon white wine vinegar

Preparation

To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.

To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.

Black Bean Soup with Avocado, Orange, and Cucumber

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
3 cups vegetable broth
2 cans (15 oz. each) black beans, rinsed
2 jars (4 oz. each) pimientos, drained
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
2 teaspoons hot sauce, such as Tapatío
1 avocado, cubed
Juice of 1 lime
1 orange, peeled and chopped
1/2 English cucumber, chopped
1/4 cup crumbled cotija cheese

Preparation

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.

2. Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.

Pumpkin-Black Bean Soup

Ingredients

1 1/2 cups drained diced canned tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 teaspoon olive oil
Cooking spray
1 1/2 cups finely chopped onion
1 teaspoon ground cumin
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can pumpkin
2 tablespoons dry sherry
1 cup (4 ounces) crumbled queso fresco
1/2 cup sliced green onions
Pumpkinseed kernels (optional)

Preparation

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Black Bean Soup

Ingredients

1 1/4 cups dried black beans
1 tablespoon olive oil
3 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
4 garlic cloves, minced
2 cups organic vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion (optional)
1/4 cup light sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)

Preparation

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.

2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; sauté 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.

3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.

Smoky Black Bean Soup with Avocado-Lime Salsa

Ingredients

1 (15-ounce) can black beans, rinsed and drained
1 cup water
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
Avocado-Lime Salsa
Reduced-fat sour cream (optional)

Preparation

1. Place beans in a medium saucepan. Mash beans slightly with a potato masher. Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream.

Meatball Minestrone Soup

Ingredients:
Meatballs:
1 Cup Fresh Breadcrumbs
1/3 Cup Milk
1 Pound Ground Turkey Sausage, Remove Meat From Casings (See Notes Above)
Salt & Pepper
1 Egg
2 Tablespoons Finely Chopped Parsley
Soup:
6 Tablespoons Olive Oil, Divided
1 Small Onion, Finely Chopped
3 Medium Carrots, Chopped
2 Celery Stalks, Chopped
1 Medium Zucchini, Chopped
1 (3 Ounce) Can Tomato Paste
1 (15 Ounce Can Chopped Tomatoes)
5 Cups Beef or Chicken Broth
3 Cups Finely Chopped Kale or Swiss Chard
1/4 Cup Chopped Fresh Parsley Leaves
1 Teaspoon Dried Oregano
Salt & Pepper To Taste
1 (15 Ounce) Can Pinto or Cannellini Beans, Drained
1 1/2 Cups Small Dried Pasta (I Used Orecchiette)
To Serve:
Grated Pecorino Romano Cheese


Directions:
Soak the breadcrumbs in the milk until soft, then squeeze out most of the milk.
Place the breadcrumbs in a bowl along with the ground meat, salt, pepper, egg, and parsley.
Use your fingers to blend the mixture together.
Heat 3 tablespoons of the oil in a frying pan over medium heat.
Roll the meat into 1 1/2 inch balls, and drop into the hot frying pan.
Lightly brown the meatballs on all sides, then set aside until needed.
In a large stockpot, heat the remaining oil over medium heat, and cook the onion, carrot, and celery for about 5 minutes, stirring often.
Add the zucchini, tomato paste, chopped tomatoes, and chicken broth and bring to a boil.
Reduce the heat to a simmer, and add the meatballs, kale, parsley, oregano, salt and pepper.
Cook for 10 minutes until the meatballs have cooked through and the vegetables are tender.
Add the pasta and beans, and continue to cook until the pasta is “al dente”.
Serve hot, topped with a sprinkling of grated cheese.

Sicilian Seafood Soup With Couscous

Ingredients:
1/3 Cup Olive Oil
1 Celery Stalk, Finely Chopped
1 Medium Onion, Finely Chopped
1 Carrot, Finely Chopped
1 Cup White Wine
3 Tablespoons Tomato Paste
2 Medium Ripe Tomatoes, Cored, Seeded, & Finely Chopped
2 Garlic Cloves, Minced
1 Zucchini, Halved Lengthwise And Cut Into 1/4 Inch Slices
4 Cups Seafood Stock
1/4 Teaspoon Saffron Threads
2 Tablespoons Finely Chopped Fresh Parsley Leaves
Red Chili Pepper, Finely Minced
Sea Salt & Black Pepper To Taste
8 Ounces Swordfish, Cut Into 1 Inch Cubes
8 Ounces Small Shrimp (Peeled)
1 Pound Cleaned Mussels
1 Pounds Cleaned Calamari, Cut Into 1/2 Inch Rings
1 Pound Small Clams
To Serve:
2 Tablespoons Chopped Fresh Parsley
6 Cups Cooked Couscous (Cook Following Package Directions)

Directions:
In a large stockpot, heat the oil over medium heat, then cook the celery, onion, and carrot until softened, about 10 minutes.
Add the wine, and cook over high heat until the wine has reduced by half, about 7 minutes.
Add the tomato paste, tomatoes, garlic, and zucchini, and cook for 4 to 5 minutes until the tomatoes have broken down.
Pour in the stock, saffron, parsley, chili pepper, salt and pepper, and bring to a boil.
Reduce the heat to a simmer, then add the seafood in the order it is listed, cover the pan and let cook through for about 10 minutes, shaking the pan from time to time.
Spoon the couscous into individual bowls, then ladle the hot soup on top.
Serve immediately.

Italian Wedding Soup

INGREDIENTS
1⁄2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1⁄2 teaspoon dried basil
1⁄2 teaspoon onion powder
5 3⁄4 cups chicken broth
2 cups chopped escarole or 2 cups chopped spinach
1⁄2 cup orzo pasta, uncooked
1⁄3 cup finely chopped carrot
grated parmesan cheese

DIRECTIONS

In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
Return to boil;reduce heat to medium.
Cook at slow boil for 10 minutes or until orzo is tender.
Stir frequently to avoid sticking.
Serve with additional Parmesan cheese sprinkled on top.

Crab & sweetcorn chowder

Ingredients

1 onion
, finely chopped
1 leek
, green and white parts separated and sliced
2 carrots
, chopped
850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
1 large potato
, diced
175g/ 6oz frozen sweetcorn
170g can white crabmeat, drained
4 tbsp light crème fraîche
1 tsp chopped chives

Method

• Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
• Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

Lamb Shorba

Ingredients:
1 medium onion, chopped
1 large clove garlic, chopped
dried red pepper flakes to taste.
3/4 pound lamb or goat shoulder,
Trimmed of as much fat as possible
and cut into small (1/2-inch) cubes
2 fresh tomatoes, skinned, seeded
and roughly chopped
1 can 12 oz. garbanzo
2 cups water or more if you like
1/2 cup yogurt
Spices
1 teaspoon cumin
1/2 teaspoon dry mint
1/2 teaspoon cinnamon
1 cardamom
1/2 teaspoon salt
few sprigs saffron

Method:
Heat the oil in a pot and fry the onions for a few seconds.
Add the crushed garlic, chilli flakes and lamb. Fry again for a few seconds. Add spices and sauté for few more moments.
Add all ingredients except the yogurt. Simmer till the lamb is very well done and
has absorbed all the flavours.
Before serving bring the heat to low add yogurt and serve hot.

Gobhi Shorba (Cauliflower Soup)

Ingredients:
Serves: 4-6
1 Quart/litre milk
10 cashews finely chopped
1 tsp. butter
2 cups water
8 oz/1/4 kg cauliflower flowerets cut into cubes
1 tsp. sugar
salt to taste
freshly ground pepper to taste
a pinch of roasted and ground cumin as the garnish

Method:
1. Heat cauliflower, cashews, water and milk over low flame for 15-20 min. Let it
cool.
2. Blend the mixture.
3. Add salt, sugar and pepper.
4. Boil the mixture. Stir in the butter near boiling point.
5. Serve immediately garnished with coriander leaves and roasted cumin.

Dal Shorba (Punjab)

Ingredients:
Serves: 4-5
1 cup masoor dal
3 onions, sliced
4 cloves crushed garlic
1/2 teaspoon chilli powder (optional)
3 teaspoons curry powder
3 tomatoes, cut into big pieces
6 tablespoons chopped spinach leaves
1 tablespoon oil
salt and lime juice to taste

Method:
Heat the oil in a pot and fry the onions for a few seconds.
Add the crushed garlic, chilli and curry powders. Fry again for a few seconds.
Add 6 teacups of water, the tomatoes and washed masoor dal and cook in a
pressure cooker.
When cooked, blend in a blender.
Boil for 15 minutes. Add salt.
Just before serving, add the spinach and boil for a few seconds. Serve hot with a
slice of lemon.