Chicken and Cheese Soup

Chicken and Cheese Soup

Ingredients

• 1 tbsp Oil
• 1 Onion, finely chopped
• 4 Garlic Cloves, finely chopped
• 1 teasp ground Cumin
• 50g/2oz freshly chopped Coriander
• 2 Chicken Breasts, cubed
• 1.5L/50fl.oz. Water
• 3 Potatoes, peeled and diced
• Salt
• 1 x 275g/13oz tin Sweet Corn Kernels, drained
• 240ml/8fl.oz. Milk
• 175g/6oz Mozzarella Cheese, cubed

Instructions

1. Heat the oil in a large saucepan, add the onions, garlic, cumin and half of the coriander and fry until browned.
2. Add the chicken and fry for 5 minutes, stirring from time to time.
3. Add the water, season with salt and cook over a medium heat for 15 minutes.
4. Remove the chicken with a slotted spoon, shred it into very small pieces then return to the pan together with the potatoes, bring to the boil then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
5. Add the corn and the remaining coriander and milk, mix well adding more salt if necessary. Bring back to simmering point.
6. Remove from the heat, add the cheese and serve immediately.

Beetroot and Orange Soup

Beetroot and Orange Soup

Ingredients

• 450g/1lb Fresh Beetroot with the tops
• 1.1L/2pts Fresh Chicken Stock
• 2 teasp Red Wine Vinegar
• ½ teasp Ground Coriander
• Salt and Pepper
• 240ml/8fl.oz. Fresh Orange Juice
• Orange Slices and Fresh Coriander to garnish

Instructions

1. Cut the tops of the beetroot, chop them and place in a large saucepan.
2. Grate the beetroot and add them to the pan together with the chicken stock. Bring to a boil, cover, and simmer 25 minutes.
3. Strain well and discard the pulp.
4. Return the soup to the pan together with the vinegar, coriander,  orange juice, through.
5. To serve hot - transfer to soup bowls or plates and garnish with orange slices and  fresh coriander sprigs. To serve cold - allow to cool then refrigerate until well chilled. Serve garnished as above.

Quick Chicken Soup

Quick Chicken Soup

Ingredients

• 75g/3oz cooked Chicken, shredded
• 1L/35fl.oz. Fresh Chicken Stock
• 1 Large Carrot, coarsely grated
• 1 Medium Swede or Turnip, coarsely grated
• 2 Leeks, finely shredded
• 100g/4oz firm Cabbage, finely shredded
• 2 tbsp Fresh Parsley, chopped
• Salt and Pepper

Instructions

1. Bring the stock to the boil and add the carrot, turnip or swede, leeks and cabbage. Simmer for 15 minutes.
2. Add the chicken and parsley and simmer for another 5 minutes or until the vegetables are cooked.
3. Season to taste and serve in deep soup bowls.

Mexican Chicken Soup

Mexican Chicken Soup

Ingredients

• 1 Large Boneless Chicken Breast
• 900ml/30fl.oz. Fresh Chicken stock
• 1/2 Onion, sliced
• Salt and Pepper
• 4 tbsp Tomato Puree
• 2 tbsp Double Cream
• 6 tbsp Cottage Cheese, to serve
• 1/2 Avocado pear, peeled and diced
• 2 tbsp Freshly chopped Chives

Instructions

1. Place the chicken breast in a large saucepan together with the chicken stock, sliced onion, salt and pepper. Bring to the boil then simmer for about 15 minutes or until the chicken is tender, then drain the stock through a colander into a bowl. Discard the onion and slice the chicken into thin slivers.
2. Heat the oil in a pan and stir in the tomato puree. Add the strained stock, salt and pepper and simmer for 10 minutes then add the chicken and simmer for a further 5 minutes.
3. When ready to serve, remove from the heat and stir in the cream. Transfer to a soup tureen, garnish with crumbled cottage cheese, diced avocado and chopped chives and serve immediately.

Rice and Tomato Soup

Rice and Tomato Soup

Ingredients

• 450g/1lb Fresh Tomatoes, chopped
• 400g/14oz tin Chopped Tomatoes
• 1 tbsp Tomato Puree
• 150ml/5 fl.oz. Water
• Salt and Pepper
• 50g/2oz. Long Grain Rice
• 3 tbsp Medium Sherry
• Freshly chopped Parsley to garnish

Instructions  

1. Put the fresh tomatoes, tinned tomatoes, tomato puree, water, salt and pepper in a pan, bring to the boil, stirring then simmer for 30 minutes.
2. Leave to cool slightly, then either pass through a sieve or blend in a food processor until smooth.
3. Return to the saucepan, bring back to the boil and stir in the rice. Reduce the heat and simmer for 15 -20 minutes, or until the rice is tender.
4. To serve - stir in the sherry, transfer to individual soup bowls, sprinkle with chopped parsley and serve immediately.

Chilled Raspberry Soup

Chilled Raspberry  Soup

Ingredients

• 375g/13oz Fresh Raspberries
• 180ml/6fl.oz. Water
• 2 tbsp Lemon juice
• 2 tbsp Grated Lemon Zest
• 120ml/4fl.oz. Maple Syrup
• 2 tbsp Arrowroot
• 480ml/16fl.oz. Strawberry Wine
• 4 tbsp Sour Cream
• Fresh Raspberries to garnish

Instructions

1. Place the raspberries in a blender or food processor and puree until smooth. Strain into a saucepan through a sieve and discard the seeds.
2. In a small mixing bowl, mix together the lemon juice, lemon rind and arrowroot until well combined. Add to raspberry juice in the pan together with the maple syrup and wine and mix well.
3. Simmer over low heat, stirring constantly,  until thickened. Set aside to cool.

4. Refrigerate for 2 hours.
5. To serve - transfer to individual soup plates or  bowls, place a dollop of sour cream in the centre of each bowl and decorate with whole fresh raspberries. Serve cold.

Sweetcorn Soup

Sweetcorn Soup

Ingredients

• 25g/1oz Butter
• 25g/1oz Flour
• 300ml/10 fl.oz. Water
• 1 Vegetable Stock Cube
• 600ml/20 fl.oz. Milk
• 275g/10 oz Cooked Sweetcorn
• Salt and Pepper
• Freshly chopped Chives to garnish

Instructions

1. Melt the butter in a pan, add the flour and cook for 1-2 minutes, stirring.
2. Gradually add the water and milk, stirring all the time, then sprinkle in the stock cube and cook until thickened.
3. Add the sweet corn, salt and pepper and heat through for 5 minutes.
4. Serve hot garnished with chopped chives.