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Leek and Potato Soup1 carrot1 stalk celery1 medium onion200 g leeks800 mL chicken or vegetable stock1 clove garlic200 g potatoesolive oilsalt and pepperPeel and slice carrotSlice the celeryPeel and chop onionsCut ends of leeks, quarter them lengthwise and wash under running water, cut into slicesPeel and slice garlicPut the broth in a large saucepan and heat until boilingPlace a large saucepan on high heat and add 2 tbsp olive oilAdd all chopped, sliced ingredients and stir with wooden spoonCook for about 10 minutes, lid askew until carrots are softened and onions and leeks are lightly goldenPeel potatoes and cut into small diceAdd boiling broth to the vegetablesAdd the potatoesStir and bring to a boilReduce heat and simmer for 10 minutes with lid onRemove from heat, season with salt and pepperUse a blender and puree until smoothGarnish and servePea and Mint Soup1 carrot1 stalk celery1 medium onion1 clove of garlic800 mL chicken or vegetable brotholive oil2 ? cups frozen peassmall bunch fresh mintsalt and pepper to tasteoptional: cooked hamPeel and slice the carrotSlice the celeryPeel and chop onionsPeel and slice garlicPut the broth in a large saucepan and heat until boilingPlace a large saucepan on high heat and add 2 tbsp olive oilAdd all chopped, sliced ingredients and stir with wooden spoonCook for about 10 minutes, lid askew until carrots are softened and onions are lightly goldenAdd boiling broth to the vegetablesAdd the frozen peasStir and bring to a boilReduce heat and simmer for 10 minutes with lid onRemove from heat, season with salt and pepperAdd the mint leavesUse a blender and puree until smoothAdd chopped ham if desiredGarnish and serveTomato Soup1 carrot1 stalk celery1 medium onion1 clove of garlic800 mL chicken or vegetable stockolive oil400 mL canned plum tomatoes3 large ripe tomatoessmall bunch fresh basilsalt and pepperPeel and slice the carrotSlice the celeryPeel and chop onionsPeel and slice garlicPut the broth in a large saucepan and heat until boilingPlace a large saucepan on high heat and add 2 tbsp olive oilAdd all chopped, sliced ingredients and stir with wooden spoonCook for about 10 minutes, lid askew until carrots are softened and onions are lightly goldenAdd boiling broth to the vegetablesAdd the canned and whole fresh tomatoes (including green stalks – trust Jamie Oliver!)Stir and bring to a boilReduce heat and simmer for 10 minutes with lid onRemove from heat, season with salt and pepperAdd the basil leavesUse a blender and puree until smoothGarnish and serveCauliflower and Cheese Soup1 carrot1 stalk celery1 medium onion1 clove garlic4 cups cauliflower floretsolive oil800 mL chicken or vegetable stocksalt and pepper? cup cheddar cheese (approximate)? teaspoon prepared mustardOptional: nutmegPeel and slice the carrotSlice the celeryPeel and chop onionsPeel and slice garlicPut the broth in a large saucepan and heat until boilingPlace a large saucepan on high heat and add 2 tbsp olive oilAdd all chopped, sliced ingredients and stir with wooden spoonCook for about 10 minutes, lid askew until carrots are softened and onions are lightly goldenAdd boiling broth to the vegetablesStir and bring to a boilReduce heat and simmer for 10 minutes with lid onRemove from heat, season with salt and pepperAdd the basil leavesUse a blender and puree until smoothGarnish and serveParsnip and Ginger Soup1 carrot1 stalk celery1 medium onion400 g parsnipssmall piece of fresh ginger root1 clove of garlic800 mL chicken or vegetable stockolive oilfresh cilantrosalt and pepperPeel and slice the carrotSlice the celeryPeel and chop onionsPeel and slice garlic and gingerPeel and slice the parsnipsPut the broth in a large saucepan and heat until boilingPlace a large saucepan on high heat and add 2 tbsp olive oilAdd all chopped, sliced ingredients and stir with wooden spoonCook for about 10 minutes, lid askew until carrots are softened and onions are lightly goldenAdd boiling broth to the vegetablesStir and bring to a boilReduce heat and simmer for 10 minutes with lid onRemove from heat, season with salt and pepperUse a blender and puree until smoothGarnish with cilantro and serveCarrot Soup250 g carrots1 stalk of celery1 medium onion, diced30 g butter2 tsp flour2 ? cups chicken broth1/3 cup milk or creamSalt and pepper? to 1 tbsp Herbes de Provence OR fresh or dried dillPeel and slice the carrotsSlice the celeryPeel and chop onionsPut the broth in a large saucepan and heat until boilingPlace a large saucepan on high heat and add butterAdd all chopped, sliced ingredients and stir with wooden spoonCook for about 10 minutes, lid askew until carrots are softened and onions are lightly goldenAdd flour and stir to evenly coat the vegetablesAdd boiling broth to the vegetablesStir and bring to a boilReduce heat and simmer for 15 minutes with lid onRemove from heat, season with salt and pepperAdd the Herbes de Provence or dillUse a blender and puree until smoothAdd milk or creamGarnish and serveTortilla Soupwith Chicken and Avocado1 medium onion2 cloves garlicfresh cilantro1 can plum tomatoes? teaspoon cumin1 cup chicken stock1 chicken breastsalt and pepper4 corn tortillas1 avocado? cup Monteray Jack Cheese2 teaspoons fresh lime juicePreheat the oven to 400°FCut the tortillas into stripsPlace on baking sheet and bake until crisp and start to brown about 7-8 minutesRemove and let coolPeel and chop the onionPeel and slice the garlicChop 2 teaspoons cilantroHeat 1 tbsp olive oil in a large saucepanAdd the onion, garlic, cilantro and sauté until soft and lightly golden, about 10 minutesAdd the sautéed mixture and tomatoes to a blender and process until smoothAdd pureed mixture back to saucepan and add the cuminCook, stirring frequently until thickened and it begins to darken, about 5 minutesAdd the stock and cover, simmering, stirring occasionally until soup is slightly thickened, about 20 minutesAdd the thinly sliced chicken strips and cook until opaqueSeason with salt and pepperTo serve, ladle soup into bowls and garnish with tortilla strips, diced avocado, cheese and lime juice. Serve immediately.Tomato and Corn Soup with Basil2 tablespoons olive oil2 leeks, white part only, chopped4 large tomatoes, seeded and chopped2 tbsp flour2 ? cups corn kernels8 fresh basil leaves1 tbsp plus 1 tsp tomato paste3 cups chicken stocksalt and pepper? cup sour creamHeat the olive oil in a large saucepanAdd the leeks and sauté until softened, about 5 minutesAdd the tomatoes and cook until slightly softened, about 3 minutesAdd the flour and cook while stirring constantly, for 2 minutesAdd the corn kernels, basil leaves, tomato paste and chicken stock.Bring to a boil, reduce to a simmer for 25 minutesRemove from heat and blend until smoothStrain through a fine sieve and season with salt and pepperGarnish and serveAlternatively this soup can be chilled for 4 hours and served in chilled bowls with croutons, sour cream and fresh basil.Curried Corn Soup1 tbsp olive oil1 leek, green and white parts, diced1 small red potato, peeled and chopped2 ? cups corn kernels (save ? cup for garnish)2 teaspoons curry powder3 cups chicken stock1 tablespoons fresh lemon juicesalt and pepperthin lemon slices? cup sour cream2 tbsp finely chopped parsleyHeat the olive oil in a large saucepanAdd the leeks and sauté until softened, about 5 minutesAdd the potatoes and all BUT ? cup of the corn kernels and cook for two minutes longerAdd the curry powder and cook for another minuteAdd the stock and lemon juice and bring to a boilReduce heat, cover partially and simmer until potatoes are soft, about 20 minutesRemove from heat and blend until smoothStrain through a fine sieve and season with salt and pepperGarnish and serveAlternatively this soup can be chilled for 4 hours and served in chilled bowls with corn kernels, lemon slices, sour cream and parsley. ................
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