Vermicelli And Meat Ball Soup

500 gms. cabbage, shredded
60 gms. vermicelli
3 cups each of chicken stock and tomato juice
salt and pepper to taste.
For Meat Balls :
250 gms. minced mutton
3 tbsp. minced onion
tsp. minced ginger
1 egg
1 tsp. brandy
salt to taste.

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Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden colour.
Bring stock and tomato juice to boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately. 

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Chicken Noodle Soup

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles

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Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. 

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Carrot And Coriander Soup

650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
68 cloves of garlic
1200 mls of water
1 packed cup of green coriander
1 tspn of white pepper powder
2 tblspns of butter
Salt to taste

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Wash, peel and roughly chop carrots. Peel and chop onion and garlic.
Wash and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain.
Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again.
Add white pepper powder dissolved in a little water.
Add salt to taste. Stir in finely chopped fresh coriander leaves. 

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Mushroom Soup

Chopped button mushrooms 200 gms
Onion 1 big
Butter 1 1/2 tbsp
Ginger 1 inch piece
Green chili 1
Wheat flour 1 tbsp
Milk 1 1/2 cups
Salt as required
Sugar 2 tsp
Pepper Powder little
After frying reserve few mushroom pieces. Add little ajinomoto. While reheating the soup add fried mushroom pieces. Add white stock while cooking. Add little fresh cream while serving.

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Heat butter in pressure pan and fry sliced onions for 2 to 3 minutes in reduced flame.
Add mushroom pieces and continue stirring for few minutes.
Sprinkle wheat flour and fry for another one minute.
Pour one cup of milk and half cup of water.
Add ginger and whole green chili to that.
Pressure cook till one whistle in reduced flame.
Cool down and discard ginger and chili piece.
Grind to smooth paste in a mixie and pass through a sieve.
Dilute with rest of the milk and water.
Add salt, sugar and reheat in reduced flame till boiling point stirring in between for even heating.
Sprinkle pepper powder just before serving.
Serve hot with grated cheese on top.

Note :

Mushrooms retain its delicate flavor when lightly cooked.
So do not overcook it.

Noodle and Mushroom Soup:


Omit milk.
Add 1/2 cup cooked noodles to the soup while reheating.
Dot with fresh cream while serving. 

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Lentil Soup With Herbs And Lemon

1 cup lentils
(soaked overnight in 1 cup water)
6 cups nonfat chicken broth
1 yellow onion thinly sliced
2 Tbs. olive oil
1 Tsp. dried tarragon
1/2 tsp. dried oregano
Salt and pepper to taste (optional)
1 Tbs. lemon juice
4 thin slices of lemon

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This is a simple, delicious and nutritious soup.
Soaking the lentils overnight helps them cook very quickly.
The preparation time is under 10 minutes and the cooking time is about 20 minutes.
Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not presoaked the lentils, increase your cooking time by about 15 more minutes).
While the lentils are cooking, saut the onions in oil for 8 minutes or until they are golden brown.
Remove from heat and set aside. When the lentils are tender, add the onions, herbs, salt and pepper. 

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Creamy Carrot Soup

3 cups water
1/2 cup chopped onions
2 tbsp brown sugar
1 tsp curry powder
1 1/2 cup milk
4 cups carrots, thinly sliced
2 garlic cloves, minced
1/8 tsp ground ginger
green onions orchives, chopped (for garnish)

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In a large sauce pan bring water to boil.
Add all the ingredients, except green onions and milk.
Reduce heat and simmer for 40-45 minutes, or until carrots and onions are very tender.
Remove from heat and pour mixture into food processor or blender to puree; return to sauce pan.
Reduce to low heat and stir in milk, heating until warm but not boiling.
Serve warm.
If desired garnish with chopped green onions orchives. 

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Classic Chicken Corn Soup

2 cups chicken boiled and shredded
2 cups corns boiled and slightly grinded
ajino moto 1 tsp
2 tsp salt
2 tsp pepper
eggs nos 2
cornflour in water 2 cups

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boil chicken and corn then add ajinomoto, salt and pepper.
Cook for 10 to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce. 

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Chicken Noodle Soup

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles


Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. 

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Creamy Mushroom Soup

200 gms fresh mushrooms
2 medium sized onions
300 ml milk
2 bay leaves
5-6 peppercorns
4 cloves
2 tbsp butter
1 tbsp refined flour (maida)
1 cup fresh cream
Salt to taste
1 tsp white pepper powder
A pinch nutmeg powder


Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms and onions.
Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the milk. In a pan melt the butter. Add chopped onions and chopped mushrooms and cook till they are soft.
Add the flour and saute till there is no raw flavour coming from flour, taking care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when a little cold.

(Note: Do not puree it to a very thin consistency.)

The soup should have a smooth texture. Bring it to a boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. Stir well, serve hot, garnished with mushroom slices and cream. 

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Carrot And Coriander Soup

650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
68 cloves of garlic
1200 mls of water
1 packed cup of green coriander
1 tspn of white pepper powder
2 tblspns of butter
Salt to taste


Wash, peel and roughly chop carrots. Peel and chop onion and garlic.
Wash and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain.
Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again.
Add white pepper powder dissolved in a little water.
Add salt to taste. Stir in finely chopped fresh coriander leaves. 

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Chicken Corn Soup

• Ingredients
• 
  
• Chicken 1 kg (boiled and de-boned)
• Chicken stock 3 glass
• Cream of corn 1 tin
• White pepper 1 tsp, powdered
• Corn flour 3 tbsp (dissolved in 3/4 cup stock)
• Sugar 1 tsp
• Egg whites 2 (beaten)
• White flour with chicken bouillon cube 1 tbsp (dissolved in 1/4 cup stock)
• Salt to taste
• Chinese salt 1/4 tsp
• Sesame seed oil few drops
• Oil 2 tbsp
• 
  
• Direction To Cook

1. In a large pan bring the chicken stock and cream of corn to a boil.
2. When it comes to a rolling boil, add while flour mixture, sugar, white pepper, salt, Chinese salt and chicken pieces, stir to mix and pour in the oil.
3. Bring to a boil again.
4. Now gradually add in corn flour mixture while stirring slowly in one direction.
5. Cook till the soup thickens. Remove pan from heat.
6. Now gradually add in beaten egg whites while stirring to form strings.
7. Drizzle in sesame seed oil in the end.
8. Serve hot with soya sauce, vinegar and hot sauce.

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