Soups

Mulligatawny Soup

Ingredients:

Directions:

1 lb boneless beef stew meat, cut in pieces
7 1/2 cups water
1 piece ginger (2-inch/ 5 cm), peeled
2 bay leaves
1 medium-size onion, chopped
1 teaspoon turmeric
1/2 teaspoon chili powder
2 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
8 black peppercorns, crushed
1 small cooking apple, peeled, cored, chopped
1 carrot, sliced
2 tablespoons red lentils
2 cloves garlic, chopped
salt to taste
1 tablespoon lemon juice

In a large saucepan, cover beef with water.
Bring to a boil.
Skim surface and add remaining ingredients except lemon juice.
Simmer very gently 2-1/2 to 3 hours or until beef is tender.
Prepare croutons, see below.
Remove beef and set aside.
Pour stock through a sieve set over a bowl,
pressing vegetables through.
Discard pulp.
Cool, then refrigerate meat and stock until chilled.
Remove solidified fat from surface of soup.
Pour into a pan and reheat.
Cut beef in small pieces.
Add beef and lemon juice to soup and season again with salt, if necessary.
Simmer 5 minutes.
Garnish with prepared croutons.
Makes 4 servings.

GARLIC CROUTONS for Mulligatawny Soup
Ingredients:	Directions:
2 slices bread 1/4 cup vegetable oil, plus 2 tablespoons (additional) vegetable oil 3 cloves garlic, crushed	Cut off crusts from bread and dice bread. Heat oil in a medium-size skillet. Fry diced bread and garlic, turning bread constantly until crisp and golden. Remove with a slotted spoon and drain on a paper towel.

Tomato Soup
Ingredients:	Directions:
2 T. chopped onion 2 T. butter 1 t. salt 1/2 t. pepper 2 t. sugar 1 T. flour 2 cups canned tomatoes in juice, cut up 2 cups milk	In a large saucepan, saute the onion in the butter. Add the salt, pepper, sugar and flour. Remove from the heat. Add tomatoes. Return to heat. Boil 1 minute. Add milk. Heat through. Be careful, however, not to reboil after adding the milk. Enjoy!

"It is MUCH better than the canned variety.
Hope you enjoy it as much as we did.
Goes great with homemade bread."
-Joanne

Note: Do not allow soup to boil after you add cheese or it will become stringy.

Broccoli & Cheese Soup

Ingredients:

Directions:

8 oz broccoli
1 tablespoon sunflower oil
1 leek, thinly sliced
6 oz potatoes, diced
salt
freshly ground black pepper
2 1/4 cups chicken stock
2/3 cup dry white wine
1 cup grated cheddar cheese

Cut the stems from broccoli flowerets and cut into 1/2-inch pieces.
Heat oil in a Dutch oven.
Add leek, potatoes and broccoli and cook, stirring occasionally, for 5 minutes.
Season with salt and pepper.
Add stock and white wine and bring to a boil.
Simmer 20 minutes, or until vegetables are tender.
Puree in a blender or food processor and return to pan.
Add cheese, reserving a little for garnish,
and cook over low heat, stirring,
until cheese is thoroughly melted into soup.
Garnish with reserved cheese and serve.
Makes 4 servings.