CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE

haydar demir — Wed, 11 Jun 2014 12:11:09 +0000

CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE

WARNING!; This has to be one of the prettiest soups you will ever make. If you’re not into cold soups, try serving it over ice in a glass and drinking it as a savoury smoothie.

Serves : 6

Ingredients:

50 g (2 oz) butter
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 tsp caraway seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
350 g (12 0z) carrots, peeled and copped
450 g (1 lb)
1.5 L vegetable stock
150 ml (5 fl oz) sour cream
Small beetroot leaves, to garnish

Preparation:

1. Melt the butter in a large saucepan and add the onion, garlic and spices. Cook, stirring, for about 5 minutes until softened but not browned. Add the carrots and remove from the heat. Set aside.

2. Wash the beetroot well, then carefully peel ( You may want to wear later gloves because the juice will stain your fingers) abd cut into small pieces. Stir into the saucepan and return to the heat. Cook, stirring, for 1 minute until well incorporated into the oniony butter..

3. Pour over the stock, bring to the boil, half-cover and simmer for about 1 hour until very tender. Set aside to cool completely.

4. Put the cooled soup mix in a blender or food processor with the sout cream and blend until smooth. Taste and season, then cover and chill for at least 2 hours.

5. Serve in small soup bowls and garnish with small beetroot leaves. Serve with griddled bread.

* Freezeing: Not suitable

The post CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE first appeared on Women Platform.

Leek and Potato Soup

haydar demir — Sat, 27 Apr 2013 13:35:01 +0000

2 leeks, cleaned and chopped
2 potatoes, chopped
2 carrots, chopped
½ cup celery, chopped
2 Tbsp flour
3 cups water
2- 2 ½ cups milk
1 chicken bouillon
1 Tbsp salt to taste
3 Tbsp butter
1 Tbsp fresh parsley, chopped
1 egg
2 Tbsp lemon juice

Leek and Potato Souppreparation:

Melt the butter in a big pot and stir in flour. Over medium heat, sauté flour until changes color. Add carrots and sauté for about 2 minutes. Then, stir in potatoes and cook for 2 minutes stirring occasionally. Finally, add chopped leek, celery and parsley; sauté for 2-3 minutes. Add hot water, salt and chicken bouillon. Bring to a boil and cook over low heat covered until the vegetables are cooked or for about 20-25 minutes. Then, add milk and bring to a boil stirring occasionally. Lower the heat and simmer for about 5 minutes.

In a small bowl, whisk the egg and lemon juice. Let the soup rest for a while and then, add some soup into it stirring constantly. Add the egg mixture into the soup stirring rapidly.

ENJOY

The post Leek and Potato Soup first appeared on Women Platform.

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CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE