Hunter Organic Growers Society Inc.


	SOUPS Basic Stock Cabbage Quickie Corn and Sunflower Soup Carrot Chowder Pumpkin Soup Hearty Meatball soup Lentil Soup Potato and Marjoram Soup Jerusalem Artichoke Soup Split Pea and Ham Soup Basic Stock INGREDIENTS: Soup bones of any kind A few celery stalks Carrot Onion 1 tbsp vinegar Parsley and a bay leaf METHOD: Cover all with plenty of water and simmer for 1 hour. Refrigerate and remove fat from surface. Cabbage Quickie INGREDIENTS: 3 onions (sauteed) 8 cabbage leaves – previously cooked 3 carrots - previously cooked. ½ cup green beans – previously cooked (The above ingredients can all be leftovers) 1 tin peeled tomatoes 3 cups stock 1 cup leftover cooking water from potatoes a pinch each of basil and thyme. METHOD: Blend the first 5 ingredients with a little stock. Pour into a saucepan with remaining stock and potato water. Heat the soup, add salt, pepper and herbs. Serve with buttered rye bread. Corn & Sunflower Soup INGREDIENTS: 1 cup corn kernels 1 cup diced potatoes ½ cup chopped celery ½ cup diced carrots 1 cup sunflower kernels 2 cups water 1 cup stock salt & pepper to taste. METHOD: Combine and bring to the boil. Reduce heat and simmer for 45 minutes. Add one cup of milk and heat through. If desired, serve with a dollop of plain yoghurt. Carrot Chowder INGREDIENTS: 1 kg sliced carrots 1 sliced onion 2 sliced potatoes 1 clove crushed garlic 6 chopped shallots chopped mint, parsley, METHOD: Coat the above ingredients in 90 grams butter in a large saucepan. Cover pan and cook gently without browning (approx. 5 mins.). Add 4 cups water or stock, 2 tspn sugar, 2 tblspn chopped parsley, 2 tspn chopped mint. Cover and simmer for 15 mins. Blend one cup of the mixture at a time. Return the soup to the pan, stir in half a cup of cream and reheat. Pumpkin Soup INGREDIENTS: 2 ozs (60g) butter 1 large white onion, (finely chopped) 1 pint chicken stock or water and chicken stock cube 1 lb (500g) pumpkin 1 pint (20 mls) hot milk Pinch of allspice Salt & Pepper Chopped parsley for garnish METHOD: Melt 1 oz (30g) butter in a large saucepan and gently fry onion for 10 mins. or until soft. Add chicken stock and bring to the boil. Peel pumpkin and cut into 2 inch chunks, add to stock and simmer until tender (about 30 mins.). Cool. Rub through a sieve or puree in an electric blender. Return to pan, add hot milk, allspice, salt & pepper to taste and heat gently. Stir in 1 oz (30g) butter at the last minute and lightly sprinkle croutons and parsley over soup. Hearty Meatball Soup Make a stock from beef bones, carrot and celery and 6 cups water. Combine 500g mince (or vegetarian substitute), 1 lightly beaten egg and half a cup of fresh breadcrumbs. Take tspns of mixture and form into small balls. Put meatballs in single layer in a small baking dish (1 tblspn of oil in dish). Bake in a mod. Oven for 45 mins. Remove and drain on a paper towel. In a large saucepan, combine the strained stock with chopped carrots and celery and 1 can undrained mashed tomatoes. Bring to boil, reduce heat & simmer 15 mins. Cook a cup of small pasta in boiling water for 10 mins., strain and rinse under cold water. Add to the soup with meatballs and cook 15 mins. Season with salt & pepper. Serve with thickly sliced wholemeal loaf. Lentil Soup INGREDIENTS: 8 ozs (240g) brown lentils 5 cups cold water 1 cup chopped leek (optional) half cup chopped onion 1 carrot, chopped 1 green pepper, chopped 1 large tomato, peeled and chopped 3 tblspn oil 3 tblspn butter or margarine 3 tblspn flour (white or wholemeal) 1and half cups stock (made with yeast extract e.g. promite or vegemite & water) 2 tblspn vinegar 2 tspn salt (preferably sea salt) METHOD: Bring lentils and cold water to the boil in a large heavy pan. Simmer, covered for 1 hour. Saute onion, leek, carrot, pepper and tomato in oil in a large frying pan for 5 mins. Add to the cooked lentils. Melt butter or margarine in the same pan, remove from heat, stir in the flour and mix until smooth. Return to heat, gradually stir in the stock. Add salt and vinegar and bring to the boil, stirring continuously. Pour into the lentil soup and cook very slowly for about 30 mins. Stir occasionally. Potato and Marjoram soup INGREDIENTS: 2 Potatoes ½ pint (20 mls) water ½ pint milk 1 oz (30g) butter 1 tblspn flour Salt, chopped marjoram Quarter pint (10 mls) milk and water extra METHOD: Peel potatoes, cut into small pieces. Simmer, uncovered in combined milk and water until soft. When completely soft, puree or rub through a sieve with the liquid. In another pan, melt butter, stir in flour, cook 1 minute. Remove from heat. Gradually add quarter pint milk and quarter pint water extra. Return to heat, bring to boil and simmer until smooth and thickened, stirring constantly. Add potato puree and marjoram, finely chopped. Reheat gently. Jerusalem Artichoke Soup INGREDIENTS: 500g Jerusalem artichokes, well washed 60g butter 200 g finely chopped onion 1 stick celery half tspn each dried oregano, sweet basil, caraway seeds, salt. Pinch cayenne pepper, finely ground black pepper 3 cups chicken stock (made with cubes if necessary) or vegetable stock 2 cups milk 2 tblspn plain flour METHOD: Fry onion in butter gently until absorbed oil is given out again and before browning. Meantime, blend in blender artichokes, garlic, celery with 5 cups of liquid. When onions are cooked, add to pan seasonings and herbs and blend in flour. Cook several minutes gently. Remove from hot plate, put aside for about a minute to cool a little. Stirring all the time, gradually blend in the vegetable – liquid mixture. Return to heat, and stirring, bring to boil and simmer for 7-10 mins. Serve hot – garnish with cream if liked. Split Pea & Ham Soup INGREDIENTS: ½ lb (250g) split peas 1 chopped onion 1 carrot few bacon pieces and bones 2 ½ pints (50mls) stock or water Salt, pepper METHOD: Wash peas well. Put into saucepan with onion, carrot, bacon bones and pieces and stock or water. Bring slowly to the boil, skim well. Cover, cook gently for about 2 hours (or until peas are tender). Take bones out and large bacon pieces. Tear meat from the bones and place back in pot. Discard bones. Mash with potato masher, or blend before putting meat pieces back in. Dilute according to taste. Add small amount of salt & pepper if desired. A little finely chopped mint or parsley can be added to each individual bowl before serving. Freezes well. [ back to Recipe Book ] [ Home ] [ News ] [ Magazine ] [ Hints & Tips ] [ Recipe Book ] [ Join H.O.G.S ] [ Links ] [ Email Me ]

SOUPS

Basic Stock

Cabbage Quickie

Corn and Sunflower Soup

Carrot Chowder

Pumpkin Soup

Hearty Meatball soup

Lentil Soup

Potato and Marjoram Soup

Jerusalem Artichoke Soup

Split Pea and Ham Soup

Basic Stock

INGREDIENTS:

Soup bones of any kind
A few celery stalks
Carrot
Onion
1 tbsp vinegar
Parsley and a bay leaf

METHOD: Cover all with plenty of water and simmer for 1 hour. Refrigerate and remove fat from surface.

Cabbage Quickie

INGREDIENTS:

3 onions (sauteed)
8 cabbage leaves – previously cooked
3 carrots - previously cooked.
½ cup green beans – previously cooked
(The above ingredients can all be leftovers)
1 tin peeled tomatoes
3 cups stock
1 cup leftover cooking water from potatoes
a pinch each of basil and thyme.

METHOD: Blend the first 5 ingredients with a little stock. Pour into a saucepan with remaining stock and potato water. Heat the soup, add salt, pepper and herbs. Serve with buttered rye bread.

Corn & Sunflower Soup

INGREDIENTS:

1 cup corn kernels
1 cup diced potatoes
½ cup chopped celery
½ cup diced carrots
1 cup sunflower kernels
2 cups water
1 cup stock
salt & pepper to taste.

METHOD: Combine and bring to the boil. Reduce heat and simmer for 45 minutes. Add one cup of milk and heat through. If desired, serve with a dollop of plain yoghurt.

Carrot Chowder

INGREDIENTS:

1 kg sliced carrots
1 sliced onion
2 sliced potatoes
1 clove crushed garlic
6 chopped shallots
chopped mint, parsley,

METHOD: Coat the above ingredients in 90 grams butter in a large saucepan. Cover pan and cook gently without browning (approx. 5 mins.). Add 4 cups water or stock, 2 tspn sugar, 2 tblspn chopped parsley, 2 tspn chopped mint. Cover and simmer for 15 mins. Blend one cup of the mixture at a time. Return the soup to the pan, stir in half a cup of cream and reheat.

Pumpkin Soup

INGREDIENTS:

2 ozs (60g) butter
1 large white onion, (finely chopped)
1 pint chicken stock or water and chicken stock cube
1 lb (500g) pumpkin
1 pint (20 mls) hot milk
Pinch of allspice
Salt & Pepper
Chopped parsley for garnish

METHOD: Melt 1 oz (30g) butter in a large saucepan and gently fry onion for 10 mins. or until soft. Add chicken stock and bring to the boil. Peel pumpkin and cut into 2 inch chunks, add to stock and simmer until tender (about 30 mins.). Cool. Rub through a sieve or puree in an electric blender. Return to pan, add hot milk, allspice, salt & pepper to taste and heat gently. Stir in 1 oz (30g) butter at the last minute and lightly sprinkle croutons and parsley over soup.

Hearty Meatball Soup

Make a stock from beef bones, carrot and celery and 6 cups water. Combine 500g mince (or vegetarian substitute), 1 lightly beaten egg and half a cup of fresh breadcrumbs. Take tspns of mixture and form into small balls. Put meatballs in single layer in a small baking dish (1 tblspn of oil in dish). Bake in a mod. Oven for 45 mins. Remove and drain on a paper towel. In a large saucepan, combine the strained stock with chopped carrots and celery and 1 can undrained mashed tomatoes. Bring to boil, reduce heat & simmer 15 mins. Cook a cup of small pasta in boiling water for 10 mins., strain and rinse under cold water. Add to the soup with meatballs and cook 15 mins. Season with salt & pepper. Serve with thickly sliced wholemeal loaf.

Lentil Soup

INGREDIENTS:

8 ozs (240g) brown lentils
5 cups cold water
1 cup chopped leek (optional)
half cup chopped onion
1 carrot, chopped
1 green pepper, chopped
1 large tomato, peeled and chopped
3 tblspn oil
3 tblspn butter or margarine
3 tblspn flour (white or wholemeal)
1and half cups stock (made with yeast extract e.g. promite or vegemite & water)
2 tblspn vinegar
2 tspn salt (preferably sea salt)

METHOD: Bring lentils and cold water to the boil in a large heavy pan. Simmer, covered for 1 hour. Saute onion, leek, carrot, pepper and tomato in oil in a large frying pan for 5 mins. Add to the cooked lentils. Melt butter or margarine in the same pan, remove from heat, stir in the flour and mix until smooth. Return to heat, gradually stir in the stock. Add salt and vinegar and bring to the boil, stirring continuously. Pour into the lentil soup and cook very slowly for about 30 mins. Stir occasionally.

Potato and Marjoram soup

INGREDIENTS:

2 Potatoes
½ pint (20 mls) water
½ pint milk
1 oz (30g) butter
1 tblspn flour
Salt, chopped marjoram
Quarter pint (10 mls) milk and water extra

METHOD: Peel potatoes, cut into small pieces. Simmer, uncovered in combined milk and water until soft. When completely soft, puree or rub through a sieve with the liquid. In another pan, melt butter, stir in flour, cook 1 minute. Remove from heat. Gradually add quarter pint milk and quarter pint water extra. Return to heat, bring to boil and simmer until smooth and thickened, stirring constantly. Add potato puree and marjoram, finely chopped. Reheat gently.

Jerusalem Artichoke Soup

INGREDIENTS:

500g Jerusalem artichokes, well washed
60g butter
200 g finely chopped onion
1 stick celery
half tspn each dried oregano, sweet basil, caraway seeds, salt.
Pinch cayenne pepper, finely ground black pepper
3 cups chicken stock (made with cubes if necessary) or vegetable stock
2 cups milk
2 tblspn plain flour

METHOD: Fry onion in butter gently until absorbed oil is given out again and before browning. Meantime, blend in blender artichokes, garlic, celery with 5 cups of liquid. When onions are cooked, add to pan seasonings and herbs and blend in flour. Cook several minutes gently. Remove from hot plate, put aside for about a minute to cool a little. Stirring all the time, gradually blend in the vegetable – liquid mixture. Return to heat, and stirring, bring to boil and simmer for 7-10 mins. Serve hot – garnish with cream if liked.

Split Pea & Ham Soup

INGREDIENTS:

½ lb (250g) split peas
1 chopped onion
1 carrot
few bacon pieces and bones
2 ½ pints (50mls) stock or water
Salt, pepper

METHOD: Wash peas well. Put into saucepan with onion, carrot, bacon bones and pieces and stock or water. Bring slowly to the boil, skim well. Cover, cook gently for about 2 hours (or until peas are tender). Take bones out and large bacon pieces. Tear meat from the bones and place back in pot. Discard bones. Mash with potato masher, or blend before putting meat pieces back in. Dilute according to taste. Add small amount of salt & pepper if desired. A little finely chopped mint or parsley can be added to each individual bowl before serving. Freezes well.

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