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SWEET PEPPERED
TOMATO SOUP
1 tablespoon (15ml) oil
2 cloves garlic, crushed
2 leeks, sliced
41.5oz (2 x 410g ) canned tomatoes, mashed
2 teaspoons (10ml) chicken stock powder
1 tablespoon (15ml) tomato paste
2 teaspoons brown sugar
1 bay leaf
1
⁄4 teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon (5ml) chopped fresh cilantro
1
⁄4 teaspoon (1ml) ground cloves
Pinch cayenne pepper
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan, add garlic
and leeks, cook over a medium heat for
2-3 minutes or until leeks are soft.
2. Combine tomatoes, chicken stock
powder, tomato paste, brown sugar,
bay leaf, thyme, mint, cilantro, cloves
and pepper.
3. Pour into pan with leek mixture, bring to
a boil, then reduce heat and simmer,
uncovered for 20 minutes or until liquid
has reduced by one third.
4. Transfer mixture in batches into
Blender pitcher, using speed 3, blend
until smooth.
Ladle soup into serving bowls, sprinkle with
parsley and serve.
SWEET CORN AND
BACON SOUP
1 tablespoon (15ml) oil
1 onion, chopped
4 cloves garlic, crushed
2 teaspoon ground coriander
1 teaspoon Cajun seasoning
3 cups (345g) frozen corn kernels, thawed
3 cups (750ml) chicken stock
1 cup (250ml) milk
3 slices bacon, chopped
1
⁄2 cup (125ml) cream
2 tablespoons snipped chives
1. Heat oil in a large saucepan, add onion,
garlic, cilantro and Cajun seasoning.
2. Cook over a medium heat, stirring
constantly until onion is soft. Add corn,
stock and milk. Bring to a boil, then
reduce heat and simmer, covered for
30 minutes.
3. Cook bacon in a separate pan until crisp,
drain on paper towels.
4.
Transfer mixture in batches into Blender
pitcher, using speed 3, blend until smooth.
5. Return soup to pan, add cream, bacon
and chives.
Heat through gently and serve immediately.
SLICK SOUPS cont’d
19
SPICY LENTIL AND
TOMATO SOUP
1 tablespoon (15ml) vegetable oil
1 large Spanish onion, chopped
2 cloves garlic, crushed
3
⁄4 cup (175g) red lentils
14.5oz (2 x 425g) canned Mexican
Style tomatoes
8 cups (2 liter) chicken stock
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon turmeric
1 teaspoon ground cumin
1
⁄2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1. Heat oil in a large saucepan, add onion
and garlic, cook over a medium heat
until onion is soft.
2. Stir in lentils, tomatoes, stock, parsley,
cilantro, turmeric, cumin, cayenne and
black pepper. Bring to a boil, then reduce
heat and simmer uncovered for 1
1
⁄2 hours
or until lentils are tender.
3.
Place mixture in batches in Blender
pitcher, using speed 3, blend until smooth.
Serve immediately.
PUMPKIN APPLE AND BLUE
CHEESE SOUP
500g (2 cups or 1
1
⁄4lb) pumpkin, peeled
and chopped
1 large carrot, peeled and chopped
1 green cooking apple, peeled and chopped
1 tablespoon chopped fresh cilantro
1
⁄2 teaspoon ground cardamom
1
⁄2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
2 cups (500ml) chicken stock
1oz (30g) butter
2oz (60g) crumbled blue vein cheese
1. Place pumpkin, carrot, apple, coriander,
cardamom, nutmeg, pepper and stock
in a large saucepan. Dot with butter,
cover and cook over a medium heat for
20 minutes or until pumpkin is tender.
2.
Transfer mixture in batches to Blender
pitcher, using speed 3, blend until smooth.
Ladle into serving bowls, top with cheese
and serve immediately.
SLICK SOUPS
18
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 18
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