Soup of the day

Soup of the Day Recipes by Chef Reno

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Introduction Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make.

Soups

have been made since ancient times.

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavoured liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A common type of broth is consommé, which are crystal clear broths or stock that has a full flavours, aroma, and body.

Soup became portable as science advanced. “Pocket soup” was popular with colonial travellers because it could easily be mixed up with a little water. Canned and dehydrated soups came along in the 19th century and later, soups could be tailored to meet diet restrictions, such as low salt and high fibre. Some soups are served only cold, and other soups can optionally be served cold.

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Chicken Noodle Soup Ingredients serve 4 2 litres Chicken Stock 2 (120g) skinless, boneless chicken thighs 1 (350g) skinless, chicken breast half 450g sliced carrot 300g sliced celery 200g chopped onion 150g uncooked medium egg noodles Sea Salt Black pepper Celery leaves (optional)

Method Combine the first 3 ingredients in a thick bottom pot over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken; cut meat into bite-sized pieces.

Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for another 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

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Chicken Soup

Ingredients serve 6 2 tablespoons butter 2 medium onions 3 garlic clove 1 leek Seasoning to taste 200g Potatoes 4 boneless skin off chicken breasts x 110g each 750ml chicken stock 70ml fresh cream 2 tbsp fresh chopped baby spinach leaves

Method Slice the onions, garlic, and leek Slice the potato Heat the butter in the pot Add the onion, garlic, leek and seasoning to the pot cook until soft.

Add the potatoes, chicken, and stock to the pot Bring the soup to a simmer and gently cook until the chicken and vegetables are cooked.

Take the pot off the heat and allow cooling Remove the chicken meat and cut into small cubes Place the soup in a liquidizer and puree Add the chopped meat back into the purĂŠed soup.

Reheat and add fresh cream and chopped spinach leaves, serve with toasted garlic bread.

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Easy Pumpkin Soup Ingredients serve 4 1 kg pumpkin flesh 1 onion, sliced 2 garlic cloves, peeled whole 750ml vegetable stock [use 1 vegetable cube boiled in 750ml water] 250 ml water Salt and pepper

Method Cut the pumpkin into 3cm slices. Cut into chunks.

Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.

Remove from heat and use a stick blender to blend until smooth Adjust seasoning with salt and pepper, stir in cream [never boil the soup after adding the soup with cream, cream will split] Ladle soup into bowls, drizzle over a bit of cream, and sprinkle with pepper and chopped parsley if desire, serve with crusty French stick slices.

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Mushroom Soup Ingredients serve 4 75 g butter 1 small onion, thinly sliced 340g button mushrooms 900ml chicken stock 1 sprig of flat parsley Salt and pepper Freshly ground black pepper 56 ml good sherry

Method In the medium pot, melt 28g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, and then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown colour.

Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth.

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. If desire garnishes the soup with few sliced sautĂŠed mushrooms scattered on top. Serve the soup with stone baked crusty bread or another bread of your choice.

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Beef Barley Soup serves 4

Ingredients 1kg boneless short rib of beef cut into 11/2–inch cubes Sea salt and freshly ground black pepper 15ml vegetable oil 280g carrots diced 340g onion, diced 170g celery stalks diced 4 medium cloves garlic, roughly chopped 3litres chicken stock 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns 200g pearled barley Chopped fresh parsley, for garnish

Method Season the beef with salt and pepper. In a large pot, heat oil over high heat until lightly smoking. Add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a dish.

Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.

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Add beef chunks to the pot and herbs. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.

Discard thyme sprigs bay leaves and pepper corns from the soup with a perforated spoon. Add barley, reserved vegetables, and simmer until barley and vegetables are tender, about 30 minutes. Adjust seasoning with salt and pepper if needed. If soup is too dry, top up with water to achieve desired consistency. Serve garnished with fresh chopped parsley. ==================================================

Beef barley soup should be deeply beefy, loaded with chunks of tender meat, plump grains of barley, and aromatic vegetables. The secret to those results is to make it much like a beef stew, choosing the right cut of beef.

Using rich chuck roast or short ribs guarantees flavourful beef that stays tender even after long cooking. Sunday dinner is a great time to enjoy a tasty meal that includes beef.

Boneless short rib of beef

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Creamy Cauliflower and Potato Soup with Bacon

Ingredients 4 tablespoon vegetable oil 250g bacon, finely chopped 3 garlic cloves, chopped 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 500g potatoes, peeled, diced 1.5 litre chicken style liquid stock 60ml fresh cream Toasted multigrain bread, to serve

Method Heat up 2 teaspoons oil in a medium pot over medium-high heat. Add bacon.

Cook stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.

Add remaining 2 teaspoons oil, garlic and leek to pan. Cook stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover.

Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.

Blend soup, until smooth. Return to the pot over low heat. Stir in cream. Heat the soup without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with chopped parsley Serve with toasted multigrain bread.

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Creamy Tomato Soup with orzo Ingredients 1 tablespoon olive oil 125g chopped onion 2 cloves garlic, minced 2 bay leaves 450g can dice tomatoes 450ml vegetable or chicken broth 1 teaspoon brown sugar 50g chopped fresh basil Dash of crushed red pepper flakes Salt and freshly ground black pepper, to taste 125ml plain yogurt

259g cooked Orzo pasta

[Orzo is Italian dried pasta. Each piece of the pasta is the size and shape of an unprocessed grain of barley]

Method In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves.

Add the tomatoes and broth. Stir in the brown sugar and fresh basil. Adjust Seasoning with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes.

Remove the bay leaves from the pot. Use a blender to blend the soup .Stir in the yogurt until well combined. Stir in the orzo pasta. Serve hot with toasted garlic bread of your choice.

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Broccoli Soup

Ingredients serve 4 2 bunches broccoli 1 tablespoon olive oil 1 medium onion - chopped 1litre vegetable stock Sea Salt Fresh Ground Pepper

Method Wash broccoli. Cut off tough, chewy lower part of the stalk and throw away. Peel remaining stalk. Chop all broccolis into very small pieces. Put aside.

In a medium size pot, heat olive oil over medium heat. Add onion - cook for about 10 minutes.

Add vegetable stock and bring to a boil.

Reduce heat and simmer for about 10 minutes.

Stir in the chopped broccoli and simmer until tender - about 10 minutes.

Remove soup from heat and pour into blender, puree until smooth.

Adjust seasoning to your taste with sea salt and fresh ground pepper.

You may add other vegetables like carrots or potatoes for added flavour. Peel and put in with the onions, then follow the recipe.

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Sheepherder's Soup Ingredients serve 8 3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 500g chopped celery 5 carrots, sliced 500mlchicken broth 500ml water 1 litre tomato sauce 250g canned kidney beans, drained 400g green beans 400g baby spinach, rinsed 3 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil Salt and pepper to taste 125g seashell pasta 2 tablespoons grated Parmesan cheese for topping

Method In a large pot, over medium-low heat, heat olive oil and sautĂŠ garlic for 2 to 3 minutes. Add onion and sautĂŠ for 4 to 5 minutes. Add celery and carrots, sautĂŠ for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add pasta shells and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle with Parmesan cheese and chopped parsley on top.

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Pasta and Bean Soup 4-6 servings

Ingredients serve 4 259g dry cannellini beans, soaked over night 2 tablespoons olive oil 1 onion, chopped 1 stalk celery, chopped 1 carrot, finely chopped 250g cooked chopped ham 2 cloves garlic, chopped 600g can chopped tomatoes 1 litre beef stock 1 tablespoon chopped fresh thyme 1 bay leaf 1 pinch ground black pepper 150g seashell pasta

Method Drain the beans and set aside.

In a large pot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.

Transfer 125g of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta.

Simmer until pasta is tender, about 6 minutes.

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Fresh Pea Soup serve 4

Ingredients 4 tablespoons butter 6 shallots, finely chopped 1.5kg shelled fresh peas or frozen peas 1 litre chicken broth Salt Pepper 125ml fresh whipping cream Small dollop of fresh cream…or Dash of Sherry Method Melt the butter in a large pot.

Add the shallots and cook over medium high heat for about 3 minutes, stirring constantly.

Add the peas and the broth and season with salt and pepper.

Cover and simmer over medium high heat for about 15 minutes or until peas are cooked tender but still fairly firm not mushy. Do not over-cook the peas.

Remove pot from heat and allow cooling slightly.

Ladle the peas and a little liquid into a food processor and pulse until very smooth.

Pour the pea-chicken broth that is still left in the pot in a measuring cup in case you need more of the broth later on to thin the soup.

Return the blended soup to the pot on the stove and cook over low heat to heat the soup through.

Add the whipping cream, stirring to completely incorporate.

Add salt and freshly ground pepper to taste if needed.

Serve with a small dollop of fresh cream or a dash of sherry. Serve separately slices of toasted crusty bread.

Using shelled fresh peas would be best… however; frozen peas make a good soup too. Make sure you thaw them first… if you cook them frozen… the soup will not be as flavourful.

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Sausage and Tortellini Soup 13

Ingredients 450g Italian Sausage 1 onion, diced 2 cloves garlic, chopped 250g sliced carrots 1 tablespoon aromatic seasoning 1.5ml Chicken stock 400g diced tomatoes 60ml dry white wine (optional) 500g cheese tortellini 750g fresh spinach leaves

Method In a large pot brown the bulk sausage over medium high heat… crumbling it as it cooks. Remove all but about a tablespoon of the rendered sausage fat. Add the onions, garlic and carrots. Cook until the onions are soft, stirring often. Sprinkle the seasoning over the mixture and stir well.

Add the chicken broth, canned tomatoes and white wine. Simmer for 20 minutes or until the carrots are almost done cooking. Add the tortellini and cook for the amount of time listed on the package directions.

When the tortellini has a couple of minutes left to cook, add the spinach. Cook until tender about 2-3 minutes.

Serve in bowls with shaved or grated Parmesan cheese.

Aromat seasoning is a finely balanced blend of herbs and spices.

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Potato leek soup Ingredients 4 servings 1 leek 1 sweet apple 2-3 potatoes 14

3 celery stalk 500ml chicken broth 250ml milk Salt Vegetable oil Pepper

Method Chop the top of the leek off. Slice the leek and celery. Peel and slice the potatoes and apple. Measure out the milk and the chicken broth and make sure you have all the ingredients.

Add about 2 teaspoons of oil in a pot. Turn the stove to high heat. Add the sliced leek and cook for about 3 min, add the chicken broth and the rest of the vegetables. Add salt and mix. Cover the soup with a lid and let it simmer on low to medium heat for 20 min until the potatoes are tenderly cooked. Turn off the heat, remove the lid and let the soup cool down to room temperature.

With a soup ladle, transfer the contents of the soup into a blender. Add the blended soup back into the pot. Add the milk. Warm up the soup by turning the stove on medium heat and stir the soup for about 5 min.

Serve with freshly chopped parsley and salted crackers if desire.

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Chicken Rice Soup 4 seves

Ingredients 60g brown rice 1litre chicken stock 1-2 inch piece of ginger 2 cloves garlic, chopped 450g skinless and boneless chicken thighs Salt 250g diced carrots 250g diced celery Chopped parsley

Method In a large pot, bring the rice, stock, ginger and garlic to a boil. Lower heat to medium and cook for about 15 minutes.

Add in the chicken, salt, carrots and celery bring back to a boil, lower to a simmer, cover the pot and cook for 20 minutes.

Remove chicken from the pot and put aside until cool enough to handle.

Continue to cook the rice and vegetables in the broth until rice is fully cooked, about 20 more minutes.

Meanwhile, dice the chicken into bite-size pieces. Once the rice is fully cooked, return the chicken to the pot and cook long enough to heat the chicken through. Serve sprinkled with the parsley.

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Cream of Courgette Soup

Ingredients 4 serves 1 small onion 1 small potato 500g courgettes 2 Tbs butter 1/2 tsp chopped fresh tarragon (if available) 500ml chicken stock Salt and pepper to taste 60ml fresh cream or plain Yogurt

Method Peel and chop onion and potato. Slice the marrow finely. Heat the butter in a pot. Add the vegetables and tarragon, gently sautĂŠ for few minutes. Add the stock and simmer until the vegetables are tender. Put through a blender. Return to pot, check seasoning and reheat. Serve with a teaspoon of cream or yoghurt in the centre of each bowl and garnish with sautĂŠed marrow finely julienne cut.

The most important health benefits of marrow include weight loss, improved vision, cancer prevention, lower cholesterol levels, reduced risk of diabetes and cardiovascular diseases. It also helps build strong bones, improve energy levels and circulation, and increase the health and responsiveness of the immune system.

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Farmer’s Soup Ingredients 2 onions sliced 1 tablespoon tomato paste 1 turnip diced 2 carrots diced 1 stick of celery sliced 1 small cauliflower cut in florets 2 potatoes diced 100g of both shelled peas and broad beans 6 poached eggs 250g ricotta

Method Fry the onions in some vegetable oil. Add the tomato puree mixed with a glass of water, and stir it into the frying onions. Add the turnip, the carrots, the celery, the cauliflower and the potatoes. These should all be sliced and diced. Also add the peas and beans. Pour in enough water to cover, season, bring to the boil and reduce the heat. Simmer for about an hour or until vegetables are cooked.

Add poached eggs. Cut the ricotta into pieces and add to the soup. Cook for a further 5 minutes. Serve hot.

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Creamy Celery Soup Ingredients Serves: 4 60g butter 250g onion, finely chopped 500g finely chopped celery 1 chopped large clove garlic 16g flour 750ml chicken stock 750ml whole milk Salt ½ teaspoon sugar Freshly ground pepper

Method Melt the butter in a pot on medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute.

Add the chicken stock and milk and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste. It can be served topped with diced fried bacon, croutons and a drizzle of lemon olive oil.

Celery Benefits Celery lowers cholesterol levels and arthritis pain, helps in weight loss, detoxifies the body, reduces high blood pressure, and promotes overall health in a vast number of ways. It is rich in vitamin C and hence extremely beneficial for health.

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Fish Soup with Leeks and Fennel Ingredients serve 4 1 tablespoon of butter 1 tablespoon of olive oil 1/2 head of fennel, medium dice with the fennel leaves reserved for garnish 2 medium leeks, white and light green parts only, washed well and thinly sliced 4 medium carrots, peeled and sliced 450g potatoes, washed and cut into chunks 1 to 1.5 litres of fish stock 125 white wine 450g of fish ( firm white fish, Salmon, king prawns, scallops or a combination of your choice) skinned and cut into chunks Salt and freshly ground white pepper

Method In a medium pot melt the butter with the olive oil. Add the leeks and fennel and sautĂŠ over medium low heat for five or so minutes or until they are translucent but not brown. Add the carrots and the potatoes, season with salt and white pepper and sautĂŠ for a minute or two more. Add the stock and white wine and raise the heat to medium high. Cover and cook until the potatoes are tender.

Season the chunks of fish with salt and pepper and add to the simmering soup. Cook, uncovered over medium heat until the fish is cooked through.

Ladle into soup bowls squeeze lemon juice and garnish with sprig of fennel leaves.

Serve with lots of crusty bread.

Absolutely I love this soup

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Soup of the Day Nazzareno Casha F

Soup is a wonderful food. It is comforting, easy to prepare, and filling. It can warm the chill of a cool winter day and fill your kitchen with an inviting aroma. Soup is a terrific way to use leftovers.

You can prepare a simple soup in minutes, and while it cooks you will be free to do other things while the flavours blend. Also, many quickly-made soups can still be healthy and delicious.

Decades of research have linked vegetable intake with health benefits.

Although soup consumption has not been investigated extensively, the available research suggests that it’s certainly a good dish to have on your table. . .

Enjoy your soup

“To feel safe and warm on a cold winter day, all you really need is soup.”

Chef Nazzareno Casha 21