GROENTESOP:
Sopvleis/-bene
Halwe pak gort of sopmengsel
Genoeg water (2 liter)
Sout en peper na smaak
Groente in bokkies gesny of gerasper (wortels, aartappels, raap, uie, ens.)
1 pakkie soppoeier (voorstel was sampioensop, maar beesstert en dik groentesop doen ook die ding)
Kook sopvleis in stoompot vir so 20 minute andersins kook op stoof vir so 45 min tot ‘n uur.
Voeg dan meer water by en sit die gort of sopmengsel, sout en pepper by – kook vir nog 15 min in stoompot of andersins.
VINNIGE MAALVLEIS EN GROENTESOP:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:38pm.
Braai ongeveer 500g maalvleis en twee medium uie gekap in bietjie olie totdat die uie en maalvleis lekker bruin is.
Voeg by 2 blikke sop - minestrone (gemeng met 4 blikke water)
Voeg by 2 blikke tamatie en uie smoor
Voeg by 2 pakkies soppoeier (minestrone) gemeng met dubbeld hoeveelheid water soos op pakkie aangedui. Laat dit so 5 minute vinnig kook.
Neem 2 pakkies 2-minute noedels (nie die speserye nie) en breek in stukkies met hande en voeg by sop. Laat dit lekker kook vir so 10 - 15 minute.
As die sop te dik is na jou smaak, kan jy water byvoeg (voordat jy die tamatiepaste, bisto en w.sous byvoeg.)
Neem 1 blikkie 115g tamatiepasta, 1 eetl Bisto en 10ml Worcestor-sous en meng alles met 'n koppie water en voeg by sop. Geur na smaak met sout en swart peper.
Kook dit vir ongeveer nog 10 minute en bedien dit met vars brood en botter.
KAASSOP:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:33pm.
( 6 porsies )
100 g gerasperde wortels ( 125 ml )
100 g gerasperde seldery ( 125 ml )
40 g gekapte uie ( 50 ml )
30 g botter ( 37,5 ml )
12 g koekmeelblom ( 25 ml )
625 ml melk
2 hoenderblokkies opgelos in 500 ml kookwater
200 g gerasperde Cheddarkaas ( 500 ml )
Sout en peper
Gekapte selderyblare
Paprika
50 ml droë witwyn
Kook wortels en seldery 10 min lank in kookwater.
Soteer uie in botter.
Voeg koekmeelblom by en roer tot goed gemeng.
Roer nou melk bietjiesgewys by en hou sous glad.
Voeg hoenderekstrak by en bring tot kookpunt terwyl u gedurig roer.
Voeg groente by.
Laat weer opkook.
Voeg res van bestanddele, behalwe wyn, by en roer totdat kaas gesmelt is.
Toets vir smaak, voeg wyn by en sit voor.
BEESSTERTSOP:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:30pm.
Beessterte, 2
Water, 16 koppies
Ui, 1 fyngesny
Wortels, 2 fyngesny
Seldery, 1 loot
Pieterselie, handvol
Raap, 1 klein fyngesny
Naeltjies, 4
Rooipeper, paar korrels
Worcestersous, 1/2 teelepel
Suurlemoensap, 1 eetlepel
Sny die vleis in stukke, en braai saam met die uie effens bruin in `n bietjie vet.
`n Stuk vet varkvleis kan hiervoor gebruik word, indien gewens.
Voeg water by, en stowe saggies totdat die vleis waarlik baie sag is.
Plaas die groente en smaakmiddels behalwe worcestersous en suurlemoensap nou in die kastrol, en kook net totdat dit ook gaar is.
Syg deur.
Sny die vleis in netjiese stukke indien te groot, gooi die helder sop daaroor en geur met sous en suurlemoensap.
TRADISIONELE BOONTJIESOP:
by Kos vir kampeerders met idees vir kampering on Wednesday, May 25, 2011 at 1:25pm
200 g droëbone (250 ml)
500 g sopvleis
1 ui, gekap
28 g varkspek, in blokkies gesny
2 ℓ koue water
3 groot aartappels, grof gerasper
115 g tamatiepasta (1 blikkie)
sout en peper na smaak
Kluitjies:
140 g koekmeelblom (250 ml)
10 ml bakpoeier
2,5 ml sout
15 ml botter of margarien
125 ml melk
1. Week die bone oornag in koue water.
2. Kook die bone, sopvleis, ui, spek en water 1 uur lank.
3. Voeg die aartappels en tamatiepasta by en kook dit totdat alles sag is – ongeveer 2 uur lank.
4. Versap die sop, of druk die groente fyn en sny die vleis fyn.
5. Voeg sout en peper na smaak by.
6. Laat prut die sop nog ʼn rukkie. Voeg nog ʼn bietjie water by as dit te dik word.
KLUITJIES:
Meng die droë bestanddele.
Vryl die botter of margarien by die droë bestanddele in.
Voeg die melk by en vermeng dit totdat dit ʼn stywe deeg vorm.
Skep teelepelsvol van die deeg in die sop wat stadig prut.
Maak die kastrol dig toe en laat prut dit totdat die kluitjies gaar is.
VINNIGE GROENTESOP:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 1:30pm.
(4 porsies)
■20 ml olyfolie
■150 g klein wortelblokkies (koop bevrore)
■4 klein preie, in dun skywe gesny
■1 aartappel, geskil en in klein blokkies gesny
■1 knoffelhuisie, fyngekap
■2 blikke (400 g elk) gekapte tamaties
■500 ml groente-aftreksel
■2 blikke (400 g elk) borlotti-bone, gedreineer
■sout en varsgemaalde swartpeper na smaak
■50 g pecorino-kaas, gerasper
Verhit olyfolie in 'n diep kastrol.
Voeg wortels en preie by.
Braai vir sowat 2 minute.
Voeg res van bestanddele by (behalwe die kaas) en geur met sout en swartpeper.
Laat oop prut totdat groente sag is.
Gebruik 'n aartappeldrukker en druk sop effens fyn sodat van die bone dit lekker dik maak.
Sit voor met gerasperde pecorino-kaas.
Wenk:
As jy lus is vir 'n bietjie vleis, kan jy 'n gerookte kasslertjop in blokkies sny en saam met die wortels en preie braai.
MOSSELSOP:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 16, 2011 at 12:58pm.
Uie
Garlic
Mossels
Room
1 x Royco (Gourmet Soup) Seafood a la cream
1 x pakkie Dik Wit Uie Sop
Was mossels in bak water – gooi suurlemoen sap ook oor.
Dreineer laat dit bietjie droog word – anders as jy dit by die uie en garlic gaan braai gaan dit te waterrig wees.
As dit is, is dit ook nie doodsake nie.
1. Braai uie en garlic met botter.
2. Gooi mossels by en braai vir so 5 min.
3. Gooi suurlemoen sap by – na smaak.
4. Meng die room en Royco Pakkie sop en dik wit uie sop saam.
5. Meng in by uie, garlic en mossels sop te maak.
As die gekook vir jou te dik is – kan jy nog room of melk by gooi – hang af hoe jy van jou sop se dikte hou.
Jy kan sout en peper ook na smaak bysit as jy dink dis nodig.
Laat prut vir so halfuur of so – jy sal proe as dit reg is (na jou smaak.)
VULLENDE SOP MET PESTOBROOD:
by Kos vir kampeerders met idees vir kampering on Friday, March 11, 2011 at 11:37am
2 blikke (410 g elk) kekerertjies of botterbone, gedreineer
1 blik (410 g) gekapte tamaties
1 groot ui, gekap
2 stele seldery, met blare en ál gekap
45 ml botter
5 ml borrie
5 ml varsgemaalde swartpeper
Groot handvol vars koljander of pietersielie, gekap
1,5 liter hoender- of groente-aftreksel (verkieslik tuisgemaak)
250 ml lensies
Sout na smaak
Spoel die kekerertjies of bone af, dreineer en hou eenkant.
Braai die ui en seldery in die botter tot sag.
Voeg die borrie en peper by en braai vir drie minute.
Voeg die tamaties, kekerertjies, koljander of pietersielie, aftreksel en lensies by en verhit tot kookpunt.
Prut sowat 1 uur tot die lensies baie sag gekook is en dit die sop begin verdik.
Geur met sout na smaak.
Sit voor met pestobrood (resep hieronder).
Genoeg vir 6 mense.
Jy kan die geblikte kekerertjies of bone met droë ertjies of bone vervang om die koste te verlaag. Week dit dan net oornag voor jy met die resep begin.
PESTO-ROERBROOD:
Meng 500 ml bruismeel 10 ml bakpoeier saam.
Klits 6 eiers, 250 ml melk en 125 ml pesto saam.
Roer 250 ml gerasperde cheddarkaas en 1 wiel gekrummelde fetakaas by.
Voeg by die meelmengsel en skep in ’n uitgevoerde, gesmeerde broodpan.
Bak in ’n voorverhitte oond by 150 °C vir ongeveer 1 uur tot deurgaaR OF soos jy potbrood sou bak, baktyd net korter.
Laat effens in die pan afkoel, keer uit en sit louwarm voor met botter.
BLIKKIESSOP:
:by Kos vir kampeerders met idees vir kampering on Monday, March 14, 2011 at 11:32am
1 blikkie gladde ertjiesop
1 blikkie gladde tamatiesop
1 blikkie tuna in soutwater(gedreineer en gevlok)
1 blikkie water afgemeet van die tamatiesop blikkie (ekstra indien die sop te dik is vir jou smaak)
Opsioneel: - doen nie veel vir die smaak nie maar lyk pragtig in die sop en so jok die oog vir die maag.
1 blikkie mossels gedreineer en/of gaar vars mossels (20-30) met of sonder skulp
Verhit al die bestanddele saam en bedien met 'n lekker broodjie.
Kooktyd is die tydperk wat dit neem om alles te verhit.
COLD WEATHER CHICKEN SOUP:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 3:12pm
I am always on the lookout for great soup recipes. Soup is just a perfect way to get everything your body needs in one cozy bowl. This particular recipe uses sweet potatoes, a much healthier alternative to grains, especially if you have wheat or gluten sensitivity. It can be made in the crock pot and frozen for a month afterward. This serves six, but can easily be doubled.
Ingredients:
• 6 all-natural bone-in chicken thighs, no skin and trimmed
• ½ lb. white mushrooms, button-type, sliced thin
• 2 lbs. peeled sweet potatoes, cut into strips
• 1 cup. white wine, dry
• 4 peeled garlic cloves
• 6 shallots, cut in half and peeled
• 2 tsp. fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp Celtic sea salt
• 1 ½ Tbs white wine vinegar
• ½ tsp ground pepper
•1. Layer all the ingredients, except the vinegar, in a crock pot.
2. Cover and set on low for about 5 hours, until potatoes are tender and chicken is fully cooked.
3. Prior to serving, de-bone the chicken and add the vinegar.
BEST EVER LENTIL SOUP:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 12, 2011 at 2:36pm
3 tbs. olive oil
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
1 can tomato paste
1 cup red wine
1 cup lentils (brown or green Le Puy), sorted and rinsed
3 cups water
2 vegetable bouillon cubes
2 tbs. thyme or oregano
2 tbs. Dijon mustard
pepper to taste
1 cup leaf spinach (frozen or fresh), slightly chopped.
Using a large soup pot, heat the oil and add the onions and celery.
Saute until they are golden.
Add bay leaves and garlic.
After two minutes add the tomato paste and wine.
Add the lentils and enough broth to cover with a couple inches of liquid.
Simmer uncovered, stirring from time to time to keep the lentils from sticking on the bottom.
Add water, wine or vegetable bouillon as needed.
The soup should cook for about 40 minutes or until the lentils are tender.
Add a couple tablespoons of thyme or oregano, and season to taste with pepper.
Add the spinach and cook gently until the spinach is cooked.
At the last minute stir in 2 tablespoons of Dijon mustard and serve immediately.
HOENDER EN GROENTESOP.........VINNIGE EN LEKKER MAKLIKE RESEP MET MIN MOEITE:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 19, 2011 at 12:25pm
Hierdie resep is 1 Lt of 4 koppies.
2 kop Bevrore groentemengsel
2 E Botter/margarien
2 E Mielieblom
3 kop Melk [of 1 kop room en 2 kop melk]
2 blokkies Hoenderekstrak [of hoenderpoeier 2 E - Ina Paarman sin]
1 kop Gaar, fyngesnyde hoendervleis
Roerbraai die groente in die botter/margarien tot sag.
Maak die mielieblom aan met bietjie van die melk en hou eenkant.
Voeg die res van die melk by die gebraaide groente en verhit tot kookpunt.
Verkrummel die hoenderblokkies hierby in en roer tot opgelos.
Kook totdat dit effens verdik en voeg dan die gesnyde hoendervleis hierby en laat dit warm word.
Jy kan hierby ook 'n pakkie hoenderoomsop voeg, maar los dan die room uit.
Pas die resep aan na jou smaak, ivp hoendervleis, kan jy maalvleis byvoeg en braai dit dan saam met die groentemengsel.
Jy kan ook noedels byvoeg, blokkies aartappels, lensies en gort.
OUMA SE DIK GROENTESOP:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 19, 2011 at 2:05pm
500ml haricotbone
water
25ml olie
2 uie of preie gekap
3 wortels, gekap
3 selderystingels, met blare gekap
2 aartappels, in blokkies gesny
625ml kool, gerasper
150ml groenbone, in stukkies gesny
4 Beesvleisskenkels
3 biefekstrakblokkies
500ml kookwater
4 middelslag tamaties, in blokkies
12.5ml sout
2 ml peper
2 liter water (ongeveer)
Week die haricotbone oornag in water.
Dreineer dit en bedek dit met 1 liter vars water.
Kook die boontjies en beesskenkels tot sag.
Verpulp die bone of druk dit fyn en sny die vleis in kleiner stukkies en hou ook die murg.
Verhit die olie en soteer die groente, behalwe die tamaties ongeveer 15 minute lank daarin totdat dit sag is.
Roer dit aanhoudend sodat dit nie aanbrand nie.
Los die biefekstrakblokkies op in die kookwater en voeg dit saam met die tamaties en geurmiddels by die groente.
Voeg ook die bone en vleis by.
Plaas die deksel op en laat prut ongeveer 30 minute lank.
Vul die vloeistof aan as dit wegkook.
Daar moet ongeveer 2 liter sop wees.
HOKAAI VISSERMANSOP:
.by Kos vir kampeerders met idees vir kampering on Friday, June 17, 2011 at 1:35pm.
400 g stokvis
15 ml suurlemoensap
sout en peper na smaak
15 ml olie
1 goot ui, in ringe gesny
1 groen soetrissie, ontpit en gekap
1 knoffelhuisie, gekneus
100 g sampioene, gekerf (200 ml)
410 g tamaties (1 blik)
45 ml tamatiepuree
2 vis – of hoenderekstrakblokkies, opgelos in 500 ml kookwater
15 ml asyn
10 ml bruinsuiker
1 lourierblaar
25 ml mielieblom
250 ml melk
1. Trek die vel van die vis af en sny dit in klein stukkies.
2. Gooi die suurlemoensap oor en geur dit met sout en peper.
3. Verhit die olie en soteer die ui, soetrissie en knoffel tot ligbruin.
4. Voeg die sampioene by en roerbraai dit 'n paar minute lank.
5. Roer die tamaties, tamatiepuree, aftreksel, asyn en bruinsuiker by.
6. Voeg die lourierblaar en vis by.
7. Plaas die deksel op en laat prut dit 10 minute lank.
8. Maak die mielieblom aan met ? bietjie melk, en voeg dit en die res van die melk by die vismengsel.
Laat dit 15 minute lank prut.
9. Verwyder die lourierblaar net voor bedieing.
WORTEL EN AARTAPPELSOP:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:41pm.
2 koppies rou aartappels (blokkies)
2 gekookte wortels (in blokkies gesny)
I ui
2 koppies kookwater
4 eetlepels botter
1 teelepel suiker
2 koppies melk
1 eetlepel meelblom
1 teelepel sout
peper na smaak
Maal die ui en braai in helfte van botter totdat dit 'n ligte goudkleur het.
Voeg aartappels en kookwater by en kook vir 15 minute of totdat die aartappels sag is.
Meng meelblom met res van botter.
Voeg die wortels, melk en meelblom by en kook vir 5 minute totdat dit dik is.
Bedien met gekapte pietersielie.
FRANSE UIESOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:08pm.
Seker een van die goedkoopste soppe, maar ook een van die lekkerste!
(4 porsies)
■50 g botter
■2 knoffelhuisies, fyngekap
■4 (600 g) bruin-uie, in dun ringe gesny
■60 ml meel
■250 ml witwyn
■2 liter goeie beesaftreksel
■5 takkies tiemie
■2 lourierblare
■sout en varsgemaalde swartpeper
■1 Franse baguette
■100 g gruyère-kaas, gerasper
Smelt botter in 'n groot kastrol.
Braai knoffel tot lig en deurskynend.
Voeg uie by en verlaag hitte.
Braai nou oor lae hitte vir 15 - 20 minute of totdat die uie bruin en sag is.
Dis belangrik om nie haastig te raak terwyl jy die uie braai nie, want dis wat die smaak gee.
Voeg die meel by en meng goed, gevolg deur die wyn wat jy laat wegkook.
Voeg aftreksel, tiemie en lourierblare by.
Verlaag hitte en laat prut stadig vir sowat 30 minute of totdat die vloeistof met die helfte verminder het en die sop begin verdik.
Geur goed met sout en swartpeper.
Gooi sop in 'n oondvaste opdienbak.
Plaas baguettesnye bo-op sop en strooi die kaas oor.
Sit onder warm oondrooster en rooster totdat kaas gesmelt is en brood begin verbruin.
Sit warm voor met ekstra brood.
BLOMKOOL-SOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:15pm.
Rys, 1/ 4 koppie
Vleisekstrak, 2 koppies
Blomkool, middelslag
Ui, 1 eetlepel, fyngekap
Sout, 1 teelepel
Aangemaakte mosterd, 2 eetlepels
Melk, 3 koppies
Botter, 1 eetlepel
Rooipeper, paar korrels
Kook die rys sag in die vleisekstrak.
Breek die blomkool in stukke en kook sag in kokende soutwater.
Neem 1/ 2 – koppie blomkool en druk dit deur `n sif.
Voeg hierby die ekstrak, rys, ui, sout en mosterd.
Voeg melk by, en kook saggies totdat die geure meng en die sop effens dikker is.
Voeg botter en rooipeper by, asook res van blomkool in stukkies gebreek.
GRONDBOONESOP [LEKKER KOUE SOP]:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:18pm.
( 6 porsies )
450 g grondbone ( 750 ml )
1 gerasperde ui
1 hoenderblokkie, opgelos in
500 ml kookwater
Melk
Suurroom
Paprika
Plaas grondbone in `n plastieksakkie en rol baie fyn.
Meng met uie en aftreksel.
Prut 30 min lank en gooi kookwater by as dit te dik is.
Roer af en toe.
Voeg nou genoeg melk by om `n dunnerige sop te maak.
Geur goed.
Maak yskoud en skep in yskoue bakkies op.
Klits suurroom dik en spuit `n roomrosie op elke bakkie sop.
Strooi paprika net oor room en sit voor.
SUIKERMIELIESOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:25pm.
125 g ontbytspek
2 hoenderblokkies – opgelos in
2 L kookwater
1 blik ( 410 g ) geroomde suikermielies
1 blik ( 410 g ) heelpit suikermielies
6 g mielieblom ( 12,5 ml ) – Gemeng met 50 ml melk
2 eierwitte
25 ml medium room sjerrie
Snipper spek en braai tot bros.
Haal uit.
Plaas hoenderekstrak en suikermielies in soppot.
Bring tot kookpunt.
Bring weer tot kookpunt.
Verwyder van stoofplaat en laat 3 min lank afkoel.
Breek eierwitte met vurk, maar moenie klits nie.
Giet in `n dun straaltjie by warm sop terwyl u sop klits.
Geur met sout en peper en sjerrie.
Skep op en strooi gekrummelde spek oor.
DUITSE AARTAPPEL EN BRATWURSTSOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:34pm.
Daar's 'n wêreld se smake in 'n bakkie sop! Kom reis saam en proe weer 'n paar gunstelinge - Herman
(4 porsies)
■30 ml olyfolie
■1 ui, gekap
■4 grasuie, grofgekap
■1 knoffelhuisie, fyngekap
■5 (500 g) aartappels, geskil en grofgekap
ka■3 takkies tiemie, gekap
■375 ml groenteaftreksel
■250 ml room
■sout en varsgemaalde swartpeper
■30 ml botter
■2 bratwurst-worse, in ringe gesny
Verhit olyfolie in 'n groot pot tot warm.
Braai ui, grasuie en knoffel tot lig en deurskynend.
Voeg aartappels by, verlaag die hitte en braai verder vir 10 minute.
Voeg tiemie en aftreksel by en laat stadig prut totdat die aartappels sag en gaar is.
Haal pot van plaat af en gooi room by.
Verwerk tot 'n gladde puree en geur goed met sout en peper.
Smelt botter in 'n warm pan en braai wors tot goudbruin en gaar.
Sit warm sop voor saam met gebraaide wors en tuisgebakte rogbrood.
Bratwurst is tradisionele Duitse varkwors. As jy dit nie in die hande n kry nie, kan jy ook iets soos chorizo-wors gebruik.
SAMPIOEN EN FETA SOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:15pm
1-2 knoffelhuisies, fyngedruk
1 koppie ongesoute botter
1 ui gekap
2 eetlepels sprietuie
3 x 50g vars sampioene in skyfies gesny
1/2 koppie koekmeelblom
1 blikkie bier
2 koppies hoenderaftreksel
1 koppie melk
1 blik "evaporated milk"
Fetakaas gekrummel
1/2 koppie gerasperde Parmesaankaas
5 ml tiemie
5 ml basielie [ook vir garnering]
15 ml Worcestersous
Sout en varsgemaalde peper
Rooi peper
1. Soteer knoffel in botter en voeg dan uie en sampioene by. Kook tot sag. Hou eenkant.
2. Smelt botter in groot kastrol en braai dan botter en meel tot goudbruin. Klop bier daarin tot mengsel lekker dik word.
3. Meng hoenderaftreksel en en melk en giet stadig in biermengsel in. Voeg res van bestanddele by behalwe die feta en parmesaankaas.
4. Geur die sop en laat kook vir 10 tot 15 minute.
5. Garneer met Feta en Parmesaankaas.
6. Bedien 8 - 10 mense.
WARM KNOFFELSOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:18pm.
4-6 knoffelhuisies, gekap
2 preie [kap die wit gedeeltes]
30 ml olyfolie
1 liter groente aftreksel
4 aartappels in blokkies gekap
150 ml room
grasuie
100 ml wit wyn
sout en peper
1. Roerbraai knoffel en uie in olie en voeg dan die aftreksel en aartappels by. Kook tot sag. 'n Lourierblaar kan daarby ingegooi word en verwyder word na die kookproses.
2. Versap die sop, geur en voeg die room by. Herverhit die sop, maar moet dit nie laat kook nie.
3. Strooi gekapte sprietuie oor en bedien met 'croutons'.
OUMA SE BOONTJIE EN MIELIESOP:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:26pm.
Die geheim van my Ouma se boontjiesop, wat verhoed dat myne net soos hare lyk en smaak, is die outydse rooiboontjie wat hulle daardie tyd self geplant en gedroog het. Vandag se boontjies is sulke vales, van buite en binne. Enigste rooiboontjie is in 'n blik en ek het dit al probeer, maar dis ook nie dieselfde nie, omrede dit reeds gaar is.
Ouma het 2 koppies van die rooi boontjies- wat Oupa self gewen het en wat sy deeglik deursoek het vir enige stokkies of stingeltjies - saam met 'n koppies gebreekte mielies - droë kopmielies, ook self gewen en gestamp- (samp) oornag in 'n klomp water laat week om uit te swel. Die volgende oggend het dit die hele enamel-bak vol gelê.
Op die sopdag het sy 'n groot ui lekker bruin gebraai in harde skaapvet, dit eenkant gehou en toe 'n varkpoot in dieselfde kastrol ook lekker bruin gebraai. As daar bees- of skaapskenkel was, het sy twee daarvan ook bygesit.
Sy het nie op hierdie stadium sout en peper gebruik nie, want dit het glo 'n manier om die sagkook van die boontjies en vleis te vertraag.
Die boontjies en mielies met die water waarin dit geweek het, is in die kastrol geplaas en wanneer dit weer begin kook het, het sy die uie en 'n eetlepel asyn bygegooi, glo om die wind uit die boontjies te trek. (Vandag se vaalboontjies word blykbaar in asynwater gekook en daardie water dan weggegooi voordat die boontjies in die soppot kom)
Hierdie pot het dan vir ure op die stoof gestaan en prut. Die oumense het geglo aan stadig kosmaak en glo my, mens kon dit proe. Alles in daardie soppot het gemeng en gekarameliseer sodat jy op die ou einde so 'n lekker lymerige sop het.
Op laas het sy sommer 'n bos pieterselie gekap en bygevoeg, anders 2 selderystingels en blare. Die sout en peper het heel laaste bygekom.
Dis die boontjie-en mieliesop wat ek ken - net dit, sonder enige ander groentes of byvoegsels. En die vollgende dag se oorstaansop was éérs lekker!
KONINKLIKR KERRIESOP:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:31pm.
Bedien 4 mense
2 koppies bevrore ertjies
1 middelmatige groot ui gekap
2 Wortels in skywe gesny
2 stokkies seldery
2 tamaties (sonder skil) fyngekap
2 middelmatige aartappels in skywe gesny
1 knoffelhuisie fyn gekap
1 teelepel sout
3 teelepels kerrie poeier of na smaak
4 koppies hoender aftreksel
koppie room of bulgaarse yoghurt
Braai uie tot amper bruin is, voeg kerrie en knoffel by en roer saam sodat die geure kan loskom.
Voeg die res van die groente by met 2 koppies hoenderaftreksel en laat dit stadig vir 15 minute prut.
Druk deur sif of verpulp in 'n menger en voeg dan die ander twee koppies aftreksel by en meng goed.
Bêre tot nodig vir gebruik.
Die room/yoghurt word na herverwarming of net voor bediening bygevoeg en ingemeng.
KERRIE BOTTERPAMPOENSOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 12:40pm.
1 kg botterpampoen, geskil en in blokkies gesny
1 liter hoenderaftreksel
30g botter
1 fyngekapte groot ui
2 koppies opgesnyde knopiesampioene
1 eetlepel matige tot medium kerriepoeier
20ml koekmeelblom
2 teelepels sagte bruinsuiker
Knippie borrie
1 maat brandewyn
150g natuurlike joghurt
Stowe botterpampoen in hoenderaftreksel tot gaar.
Smelt botter in 'n pan en braai die ui & sampioen daarin to sag.
Voeg meel & kerriepoeier by die ui-mengsel & roer oor lae hitte vir ongeveer 4 minute.
Voeg die ui-mengsel by die botterpampoen & bring sagkens tot kook.
Purée as jy 'n gladde sop wil hê.
Voeg sout, swartpeper & bruinsuiker by.
Roer die joghurt en brandwyn by, maar moenie laat kook nie.
Bedien warm.
(Genoeg vir 4 - 6)
SOP MET FRIKKADELLE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 12:44pm.
500 g droë ertjies, oornag geweek in water
375 ml gekapte seldery
1 groot ui, gekap
1 huisie knoffel, gekap
45 ml kookolie
3 middelslag-wortels, in
skywe gesny
3 groot aartappels, in blokkies gesny
3 liter groenteaftreksel, gemaak van 2 ekstrakblokkies
sout en peper na smaak
45 ml gekapte vars pietersielie
Frikkadelle:
1 middelslag-ui, fyn gekap
60 ml kookolie
450 g gemaalde varkvleis
375 ml sagte broodkrummels
30 ml asyn
5 ml sout
2,5 ml gedroogde salie
1 eier, geklits
Dreineer die ertjies (moenie die water vir die sop gebruik nie).
Soteer die seldery, ui en knoffel in die olie.
Voeg die groente en aftreksel by en verhit tot kookpunt.
Laat prut sowat 30 minute of tot gaar.
Geur met sout, peper en die pietersielie.
Vir die frikkadelle:
Meng al die bestanddele, behalwe die helfte van die kookolie. (Die res van die olie word gebruik om die frikkadelle in te braai.)
Vorm balletjies en braai mooi bruin.
Verlaag die hitte en laat prut tot feitlik gaar.
Voeg by die sop en laat prut nog 15 minute.
HOENDERPASTASOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 12:51pm.
(6 - 8 porsies)
■30 ml sonneblomolie
■2 uie, gekap
■3 wortels, in skywe gesny
■3 selderystingels, in skywe gesny
■1 heel hoender
■2 liter hoenderaftreksel
■sowat 750 ml koue water
■5 takkies vars pietersielie
■3 ml droë tiemie
■1 lourierblaar
■sout en varsgemaalde swartpeper na smaak
■250 ml kort pasta
■gekapte pierersielie om boop te sprinkel
Verhit olie in 'n groot kastrol en braai die uie, wortels en seldery oor 'n lae hitte tot sag.
Sny die hoender in stukke en voeg by die groente, saam met die hoenderaftreksel.
Voeg net genoeg water by tot dit die hoenderstukke bedek.
Bring tot kookpunt en skep enige skuim af wat bo-op vorm.
Voeg die pietersielie, tiemie en lourierblaar by.
Verlaag die hitte en laat oop prut vir 2 uur.
Haal die hoender en die kruie uit.
Verwyder vel en bene van hoender.
Laat sop afkook vir 1 uur.
Voeg hoendervleis saam met die pasta terug by die sop en kook tot die pasta gaar en sag is.
Voeg nog water by as jy voel die sop is te dik.
KAAS EN WILDSBILTONGSOP:
.by Kos vir kampeerders met idees vir kampering on Thursday, 29 September 2011 at 13:31.
• 100g botter
• 2 uie, gerasper
• 75ml meel
• 500ml hoenderekstrak
• 125ml droë witwyn
• 125ml Bulgaarse jogurt
• 230g gerasperde cheddarkaas
• 150g gesnyde wildsbiltong
Souteer die uie in botter en sodra dit sag is, voeg die meel by om ‘n roux te maak.
Voeg die verhitte hoender ekstrak stadig by terwyl daar aanhoudend geroer word.
Voeg die wyn by en prut vir omtrent 5 minute.
Voeg die kaas by en roer goed deur, kap die biltong in kleiner stukkies en voeg ook by.
Prut vir omtrent 3 minute.
Sit voor met varsgebakte brood en garner die sop met ‘n paar stukkies biltong.
KERRIE SAMPIOENSOP:
500g sampioene, vars
4 eetlepels botter/margarine
1 teelepel kerriepoeier
1 eetlepel koekmeelblom
1 pakkie beesvleissop en 4 k water
2k melk
sout en peper, na smaak
Metode:
1. Smelt 3 eetlepels botter en braai die kerriepoeier daarin.
2. Voeg die sampioene by en braai vir ?n paar sekondes tot ligbruin.
3. Skep sampioene uit en hou eenkant
4. Voeg res van die botter by die sous.
5. Meng die water en soppoeier saam en meng die meel by. Voeg by botter en roer tot gemeng.
6. Voeg melk geleidelik by en kook vir so 8 minute. Roer aanhoudend.
7. Skep sampioene by net voor opdiening.
VINNIGE MAALVLEIS EN GROENTESOP:
Braai ongeveer 500g maalvleis en twee medium uie gekap in bietjie olie totdat die uie en maalvleis lekker bruin is.
Voeg by 2 blikke sop - minestrone (gemeng met 4 blikke water)
Voeg by 2 blikke tamatie en uie smoor
Voeg by 2 pakkies soppoeier (minestrone) gemeng met dubbeld hoeveelheid water soos op pakkie aangedui. Laat dit so 5 minute vinnig kook.
Neem 2 pakkies 2-minute noedels (nie die speserye nie) en breek in stukkies met hande en voeg by sop. Laat dit lekker kook vir so 10 - 15 minute.
As die sop te dik is na jou smaak, kan jy water byvoeg (voordat jy die tamatiepaste, bisto en w.sous byvoeg.)
Neem 1 blikkie 115g tamatiepasta, 1 eetl Bisto en 10ml Worcestor-sous en meng alles met 'n koppie water en voeg by sop. Geur na smaak met sout en swart peper.
Kook dit vir ongeveer nog 10 minute en bedien dit met vars brood en botter
VISSERMANSOP: [ONBEKEND]
400 g stokvis
15 ml suurlemoensap
sout en peper na smaak
15 ml olie
1 goot ui, in ringe gesny
1 groen soetrissie, ontpit en gekap
1 knoffelhuisie, gekneus
100 g sampioene, gekerf (200 ml)
410 g tamaties (1 blik)
45 ml tamatiepuree
2 vis – of hoenderekstrakblokkies, opgelos in 500 ml kookwater
15 ml asyn
10 ml bruinsuiker
1 lourierblaar
25 ml mielieblom
250 ml melk
METODE:
1. Trek die vel van die vis af en sny dit in klein stukkies.
2. Gooi die suurlemoensap oor en geur dit met sout en peper.
3. Verhit die olie en soteer die ui, soetrissie en knoffel tot ligbruin.
4. Voeg die sampioene by en roerbraai dit ? paar minute lank.
5. Roer die tamaties, tamatiepuree, aftreksel, asyn en bruinsuiker by.
6. Voeg die lourierblaar en vis by.
7. Plaas die deksel op en laat prut dit 10 minute lank.
8. Maak die mielieblom aan met ? bietjie melk, en voeg dit en die res van die melk by die vismengsel. Laat dit 15 minute lank prut.
9. Verwyder die lourierblaar net voor bedieing.
CREAMED SPINACH SOUP: HEERLIK!!!
45ml butter
45ml flour
2 cups milk
2 cups vegetable stock
5ml salt
Dash cayenne pepper to taste
5ml grated onion
2 cups finely chopped spinach
Squeeze of lemon juice
Method:
1.In a pot melt the butter over a medium heat and add the flour and stir until smooth.
2.Whisk in the milk then stir in the stock, salt and as much cayenne pepper as you like.
3.Continue stirring while the liquid warms, but do not allow to boil.
4.Stir in the grated onion and the shredded spinach and simmer gently for 15 – 20 minutes.
5.Add the lemon juice and stir through.
KERRIEBOTTERSKORSIESOP MET ROOM: [uit MAAK 'N LAS]
(8 porsies)
45 ml (3 e) botter
2 hoenderborsies, ontvel en in repe gesny
2 ui, gekap
5 ml (1 t) gekapte knoffel
25 ml Olof Bergh Solera Brandewyn
10 ml (2 t) kerriepoeier
5 ml (1 t) borrie
2,5 ml (1/2 t) neutmuskaat
2 hoenderekstrakblokkies
1 liter kookwater
750 g botterskorsieblokkies
2 aartappels, geskil en blokkies gesny
1 groen appel, geskil en gekap
5 ml (1 t) gemengde gedroogde kruie
sout en peper na smaak
250 ml (1 k) vars rom
vars, gekapte pieter sielie
Metode:
Verhit die botter en roerbraai die hoenderrepies en uie 5 minute lank. Voeg die knoffel, bransewyn, kerriepoeier, borrie en neutmuskaat by en roerbraai dit 1 minute lank Los die hoenderekstrakblokkies, aartappels, appel, kruie, sout en peper by. Bedek dit en laat prut dit 45 minutes lank oor matige hitte. Laat dit voeg die room by en roer dit deur, Strooi gekapte pietersiellie oor voor bediening.
OUTYDSE BOONTJIESOP SOOS OUMA DIT GEMAAK HET:
BOONTJIESOP:
100 g spekvleis, in kleiner stukke gesny
1 pak (500 g) droëbone, geweek3 liter (12 k) water
500 g beesskenkelvleis, in stukke gesaag
1 ui, grof gekap
1 beesvleisaftrekselblokkie
2 ml neutmuskaat
125 ml fyn gekapte vars pietersielie of 2 teelepes gedroog
Sout en vars gemaalde swartpeper na smaak
Braai die spekvleis in 'n groot kastrol tot gaar. Dreineer die bone en voeg saam met die koue water en skenkelvleis by die spek. Bedek en laat prut tot die bone sag is. Voeg dan die ui, aftrekselblokkie, neutmuskaat en pietersielie by en laat nog ongeveer 'n uur prut. Geur met sout en peper
BUTTER BEAN SOUP: [Recipe Courtesy of Paula Deen]
Servings: 4
Prep Time: 15 min
Cook Time: 45 min2 (16 oz.) bag frozen butter beans [of blikkies]
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced [500g]
In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.
TANNIE KIEP SE SKOTSE SOP:
Tannie Kiep Bekker, 'n bekende gesig by De Farmstead tuismark by die Warmbad Waterfront, se Skotse sop (hotch potch) is genoeg om enige boertjie sy vingers te laat afeet.
Die groot geheim van dié resep is om nie die gort saam met die sop te kook nie, anders sal dit te veel sop absorbeer. Dit moet apart gaargemaak word en dan net bygevoeg word.
Bestanddele:
Ongeveer 1 kg skaapskenkels
10 koppies koue water
½ teelepel sout
¼ teelepel peper
1 raap (gerasper)
1 ui
1 wortel (gerasper)
4 eetlepels meelblom
1 koppie gort
Metode:
• Sny vleis in blokkies, voeg water by en kook saggies vir twee uur lank. Ná 'n uur, voeg die sout, peper, raap en ui by.
• Ná 2 uur, syg deur en laat afkoel.
• Verwyder vet bo-laag, verhit weer en maak dik met meelblom, gemeng met ½ koppie water.
• Kook intussen die wortel en gort apart tot sag.
• Verhit alles goed saam en geniet dit met broodrolletjies.
DIK HOENDERSOP:
60ml ui, gekap
750ml hoenderaftreksel
5ml matige kerriepoeier
250g gaar oorskiethoender
5 aartappels, geskil en in blokkies gesny
250ml groenboontjies, kekap
2 wortels, in blokkies gesny
5ml droë gemengde kruie
2 stele seldery, gekap
7ml droë pietersielie
250ml melk
15ml mielieblom
Verhit die margarine en sorteer die ui daarin tot sag. Voeg die kerriepoeier by en braai 1 minuut. Roer die aartappels, wortels, seldery en aftreksel by en verhit tot kookpunt. Laat prut 15-20 minute of tot die groente sag is. Sny die hoender, groenboontjies en kruie by die ander groente by en laat prut nog 15 minute. Meng die melk mielieblom en roer by die sop. Verhit weer tot kookpunt en laat prut tot die sop effens verdik het. Pas geurmiddels aan en sit voor met vars brood.
SAMPIOENSOP MET CROUTONS:
Bestanddele
2 koppies geskilde uie (in blokkies gesny) of uie en preie gemeng
1 pakkie wit sampioene (gesny)
2 koppies geskilde aartappels (in blokkies gesny)
2 eetlepels olie
2 eetlepels botter
3 koppies water waarin een hoendersopblokkie opgelos is
1 teelepel sout
1 eetlepel meel
3 eetlepels room
Vir die CROUTONS:
2 koppies broodblokkies 2 eetlepels botter Metode
Verhit die botter en olie in ’n kastrol en braai eers die uie (en preie) totdat hulle glaserig is. Voeg die sampioene by en roerbraai dit vir 5 minute. Voeg laastens die aartappels en meel by en braai dit vir 2 minute.
Giet die aftrekselwater en sout bo-oor die groente en bedek dit met ’n deksel. Laat dit rustig prut vir ongeveer 20 minute of totdat die aartappelblokkies sag is. Roer die room by en bedien.
Meng die broodblokkies met die botter en plaas dit in ’n oondbak. Bak tot goudbruin. Sprinkel van die kroetons bo-oor elke bakkie sop en versier dit met gekapte uielowwe of ’n knippie marjolein
As jy van ’n dik sop hou, kan jy dubbel die hoeveelheid meel gebruik. Die kroetons kan jy ook in ’n pan braai, maar hou dit fyn dop, want dit brand baie vinnig aan. Dis beter om ’n witbrood met ’n los tekstuur te gebruik.
DIK GROENTESOP: (1 groot Kastrol)
½ kg 'Lean' Maalvleis
½ kg 'Chuck' - blokkies gesny
¾ Pakkie of Boksie 4 in 1 sopmengsel
1 kop fyn gesnyde seldery
½ kop fyn gesnyde pietersielie
1 groot gerasperde ui
2 groot gerasperde aartappels
1 groot gerasperde tamatie
1 kg gerasperde wortels
1 Blikkie boontjies in tamatiesous 'Bakebeans' (Om te verdik)
1 Pakkie groentesoppoeier aangemaak in 1 kop water (Om te verdik)
sout en peper na smaak.
Metode:
1. Kook 'chuck', maalvleis, sopmengsel, seldery, pietersielie, uie, tamatie en wortels totdat die vleis sag gekook is. Die vleis kan vooraf ook sag gekook word vir 'n rukkie. Hou die kastrol sowat ¾ vol met water soos jy kook. (Sowat 'n uur tot 'n uur en half)
2. Gooi gerasperde aartappel by en kook tot sag saam met die res van die sop.
3. 'Mash' die 'bakebeans' fyn en gooi by die res van die sop en ook die soppoeier wat aangemaak is met 1 kop water - kook vir nog so 20 min totdat alles deurgekook is. Gooi sout en peper by na smaak.
4. Die sop vries ook baie lekker en dit smaak altyd baie lekkerder as dit gevries was - weet nie hoekom nie.
SMAAKLIKE AARTAPPEL EN SELDERYSOP:
7 selderystingels
¾ liter water
6 middelslag aartappels
Sout na smaak
25g margarien
Kap seldery in klein stukkies en soteer in gesmelte margarien. Skil en kap of rasper die aartappels enm voeg by seldery en water. Bring tot kookpunt en laat prut totdat al die groente gaar is, voeg sout by. Kan in voedselverweker nog fyner gemaal word. Dien warm op met pietersielie of strooi paprika bo-oor gestrooi, of koud met ‘n bietjie joghurt.
ZUURKOOLSOEP: [EG HOLANDSE SOEP VIR 4 PERSONE]
Ingredienten
3 el olie
1 grote ui, zeer fijn gesnipperd
1 rookworst, in blokjes
150 gram salami, in blokjes
1 blikje tomatenpuree
1 liter runderbouillon [beesaftreksel]
400 gram zuurkool, uitgelekt en fijngesneden
2 grote aardappels, geschild en in kleine blokjes
peper en zout naar smaak
2 tl paprikapoeder
1 tl karwijzaad (zaadjes bij voorkeur even pletten in een vijzel)
1 potje zure room
Bereiding
Verhit de olie in een grote pan en fruit daarin de ui glazig. Doe de rookworst en salami erbij en bak die even mee. Voeg de tomatenpuree toe en bak ook even mee. Voeg nu de rest toe (behalve de zure room) en laat het geheel afgedekt 30 minuten koken. Voeg voor een dunnere soep eventueel nog wat heet water toe.
Serveer met op iedere portie een flinke dot zure room.
MOSTERDSOEP MET SPEKJES: LEKKER!!!!!
Eens een andere soep op het menu, maar wel erg lekker!!
Bereidingstijd:30-60 minuten 6 personen
1,5 eetl olijfolie
* 1,5 prei in stukjes
* 2 aardappelen in blokjes
* 4 eetl. grove mosterd
* 1 liter kruidenbouillon (van blokjes)
* 1 pakje room culinair
* 1 ons gerookt ontbijtspek in hele kleine blokjes
* peper en zout van de molen
* wat strooikaas (bijv. parmenzaanse)
Bereidingswijze
Smoor de prei en aardappelen even in de hete olie met reeds 2 van de eetlepels mosterd. Voeg er nu de bouillon bij en laat het geheel zacht trekken tot de aardappelstukjes gaar zijn. Bak intussen de spekblokjes lekker knapperig en laat ze goed uitlekken op keukenpapier. Warmhouden!
Maak de soep nu fijn met de staafmixer. Breng op smaak met peper en zout en nog twee eetlepels mosterd. Roer nu de room culinair door de hete soep en laat dit nog enkele minuutjes zacht warmworden.
Opdienen in mooie soepkommen of borden. In elk bord een kleine hoeveelheid spekjes doen; strooi er vlak voor het serveren wat strooikaas overheen.
Mmmmmmzalig!!!!Smakelijk eten!
KERRIE-EN-SOETRISSIE-ROOMSOP:
1 Ui Gekap
½ Teel Droë soet basiliekruid
Klontjie botter
2 Rooi Soetrissies, ontpit en gekap
2 Teel Matige kerriepoeier
2 Eetl Bruinsuiker
Knippie sout en gemaalde swartpeper
2 Koppies Melk
2 Koppies Water
1 ½ Koppie Dikroom
2 Eetl Maizena
Vars basiliekruidblare, vir garnering
Soteer ui en basiliekruid in botter tot ui sag en deurskyend is. Roer soetrissie by en soteer tot sag. Roer kerrie, suiker, sout en melk by en kook 5 minute. Giet in versapper en versap tot glad. Giet inhoud terug in kastrol. Voeg water en room by en verhit weer. Maak maizena met bietjie koue water aan tot ‘n pasta. Giet terug by sop en kook oor lae hitte tot sop begin verdik. Garneer met vars basiliekruidblare en swartpeper en sit warm voor.
GEROOSTERDE SOETRISSIE-EN-PEERSOP: [VROUEKEUR]
3 Eetl Olie
1 Ui Gekap
1 Wortel Geskil en grof gekap
2 Groot Rooi soetrissies, ontpit en grof gekap
3 Koppies Hoenderaftreksel
2 Pere Geskil, ontpit en grof gekap
2 Takkies Vars tiemie
Sout en gemaalde swartpeper
Stel oond op 200C. Verhit olie in ‘n groot genoeg kastrol en soteer ui, wortel en soetrissies vir 5 minute. Plaas soetrissiemengsel in ‘n oondpan en bak vir 20 minute op hoogste oondrak. Skep soetrissiemengsel terug in kastrol, voeg aftreksel by en bring tot kookpunt. Voeg peper en tiemie by en prut vir 15 tot 20 minute tot groente heeltemal sag is. Verwyder tiemie en verpulp sop tot glad. Geur na smaak met sout en peper en sit warm voor.
ERTJIESOP: [VROUEKEUR]
1 Koppie Droë ertjies
500 G Lamskenkels
2 Liter Water
1 Ui Fyn gekap
1 Geelwortel Gerasper
1 Aartappel Gerasper
1 Selderystingel Gekap
1 Pakkie Spek, gekap
Sout en gemaalde swartpeper na smaak
1 Eetl Vars pietersielie, gekap
1 Eetl Botter
1 Eetl Koekmeel
1 Koppie Melk
Prut ertjies, skenkels en water vir 1 uur in drukkoker. Voeg ui, wortel, aartappel, seldery en spek by. Laat 1 uur lank met gewone deksel kook (moenie drukkook nie).
Proe en geur met sout, peper en pietersielie. Smelt botter in aparte kastrol en roer koekmeel by tot ‘n pasta. Voeg melk stadig by en roer heeltyd tot glad en dik. Voeg soveer as wat nodig is by sop om dit te bind en laat 10 minute kook tot sop begin verdik. Voeg nog by indien nodig. Sit warm voor.
BOONTJIESOP: [VROUEKEUR]
1 Pakkie Wit nierboontjies
2 Liter Water
2 Skaaptjops
½ Pakkie Spek, in blokkies gesny
1 Eetl Sout
½ Teel Swartpeper
2 Uie Gekap
2 Teel Vars pietersielie, gekap
Was boontjies en week oornag in genoeg water. Dreineer boontjies en gooi water weg. Plaas 2 liter water in groot kastrol en voeg tjops en geweekte boontjies daarby.
Kook oor matige hitte tot boontjies sag is, ongeveer 2 ure of sowat 1 uur in drukkoker. Voeg spek, sout, peper en uie by. Kook nog 30 tot 40 minute in drukkoker. Roer pietersielie by en kook nog 5 minute. Sit warm saam met broodjies voor.
LENSIESOP MET WORSIES:
Lensies, 500 ml
Ui, 1 groot
Wortel, 1
Seleryloot, 1
Botter of vet, 2 eetlepels
Spek, 125gm in blokkies gesny
Meelblom, 2 eetlepels
Vleisekstrak, 12 koppies
`n Hambeen
Aartappels, 2 middelslag
Weense worsies, 12.
Week die lensies oornag in water.
Die volgende dag, stowe die fyngekapte groente (met uitsondering van aartappels) met die botter en spek 15 minute lank oor lae hitte.
Roer die meel glad daarin en voeg dan die geweekte lensies by.
Meng goed, en voeg vleisekstrak en hambeen by. Stowe `n uur lank en voeg dan die aartappels by, en kook nog `n halfuur.
Voeg gekookte worsies, in skywe gesny, by en dis op.
TACO SOUP: [Chef Meg's]
Chef Meg cut the sodium on this hearty soup by swapping taco seasoning for three spices you already have on hand. There's a secret ingredient (garbanzo beans) that helps add fiber and thicken our Taco Soup! Minutes to Prepare: 5
Minutes to Cook: 20
Number of Servings: 6
Ingredients
16 oz lean ground beef
1/2 C yellow onion, chopped
1 recipe taco seasoning
14 oz tomato sauce
14 oz diced tomatoes with green chilies
14 oz kidney beans, dark, drained
1 C water
1 C corn, frozen
4 oz green chilies, chopped
1/2 C garbanzo beans, smashed
Directions
Brown ground beef and chopped onion over medium heat in a saucepan, stirring occasionally. Drain mixture and blot away excess grease. Add spices cook for 1 minute. Add tomato sauce and cook additional minute while stirring. Add diced tomatoes, kidney beans, and water. Simmer for 10 minutes. Add corn, green chilies, and mashed garbanzo beans, simmer an additional 5 minutes.
Garnish with chopped cilantro, chips, cheese, or sour cream.
BIERSOP:
Bestanddele
¼ Koppie Botter
8 Rooi Uie, gekerf
2 Huisiesknoffel, fyn gesny
3 Koppies beesaftreksel
1 (341ml) Botteltjie Bier
1 Eetlepel Tamatiepasta
1 Spruitjie Vars Tiemie
Sout en Peper
4 Snye Rooster brood,
1 Koppie Cheddar Kaas, gerasper
Metode
Smelt botter in `n kastrol oor medium hitte en braai die uie tot dit begin verkleur. 10 tot 15 min.
Voeg knoffel by en braai 1 min langer.
Voeg nou aftreksel, bier, tamatie pasta en tiemie by. Roer goed en bring weer tot kookpunt. Plaas `n deksel op en laat vir `n verdere 15 minute kook oor lae hitte.
Voeg sout en peper na smaak by en skep uit in 4 sopbakkies. Plaas roosterbrood bo-op elke bakkie en verdeel kaas bo-op brood.
SLAAIBLAARSOP: [Onbekend]
Die enigste resep van sy aard in die Wêreld
Bestanddele
2 Groot Slaaiblare
2 g Margarien
1 Middelmatigge ui
2 Hoender OXO blokkies
2 k Kookwater
1 k Witsous
Sout
Peper
Suiker
2 e Room
Metode
Kerf die slaaiblare fyn.
Sny die ui fyn.
Smelt die botter oor matige hitte.
Gooi ui en slaaiblare in die pot.
Laat stadig prut vir 10 minute.
Los die Hoender OXO blokkies op in die warm water.
Gooi nou die warm water in die pot.
Kook nou vir 15 minute.
Geur met sout peper en suiker (baie min suiker).
Gooi die sop in 'm versapper en versap.
Gooi nou die witsous in die sop en kook vir 10 minute.
Net voor opdiening gooi 2 Eetlepels dik room in die sop.
Bedien warm en garneer met pietersielie.
Wenk
Jou huismense en of gaste sal nie weet hulle eet slaaiblaarsop nie.
Die sop is heerlik.
SWEET POTATO SOUP: [YUMMY!]
Ingredients:
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups milk
1 can (15 oz.) whole kernel corn, drained
1/4 cup minced onions
1/4 cup minced celery
2 cups milk1/8 teaspoon salt
pepper to taste
3 cans (15 oz.) sweetpotatoes, drained & diced
Preparation:
In stockpot melt butter or margarine; add flour and blend. Gradually add 3 cups milk and cook over low heat, stirring constantly, until thickened.
In another pot, combine corn, onions, celery and 2 cups milk; cook over low heat until milk is scalded.
Add vegetable mixture to the white sauce in stockpot; season with salt and pepper. Add sweetpotatoes. Heat to serving temperature, stirring occasionally.
Makes 8-10 servings
AARTAPPEL EN WYNROOMSOP: [Geskryf deur: jpetro]
Bestanddele:
8 middelslag aartappels
10ml olie
125g spekvleis, swoerd verwyder en gesnipper
3 middelslag uie, fyngekap
5ml sout
varsgemaalde swartpeper na smaak
200ml droë wit wyn
250ml room
gekapte pietersielie
So gemaak:
Skil en sny aartappels in dun skywe. Plaas aartappelskywe in 'n groot kastrol, bedek met water en laat toe om te kook tot sag. Dreineer aartappels en behou 500-600ml van die vloeistof. Druk die aartappels fyn en plaas eenkant. Verhit die olie en braai die spek en uie daarin tot gaar.
Voeg die fyngemaalde aartappels, 500ml vloeistof, sout, peper, wit wyn en room by die uiemengsel. Voeg nog vloeistof by indien nodig. Laat toe om deurwarm te word, terwyl dit geroer word. Strooi pietersielie oor.
Bedien 4 porsies.
BOTTERSKORSIE SOP:
2 Groot Botterskorsies
3 groot wortels
3 groot aartappels
2 groot uie
4 stingels Seldery (met blare)
2 Granny Smith appels
Sap van een lemoen
2 teelepels medium Kerrie-poeier
2 Eetlepels vars gesnipperde koljander-blare
Sout en peper na smaak
1 Eetlepel suiker
3 liter water
2 koppies melk
Skil en sny al die groente en vrugte in kleiner blokkies, behalwe die koljander-blare.
Kook in water tot baie sag.
Voeg koljander-blare by asook al die geurmiddels en lemoensap. Kook vir nog 3 minute.
Verpulp alles.
Voeg melk by en roer goed deur.
Gebruik meer of minder water na gelang van die dikte van die sop wat u verkies.
Roer n halwe teelepel vars room, in die middel van n opgeskepte bord, in n sirkeltjie deur, vir effek.
SOP MET FRIKKADELLE:
500 g droë ertjies, oornag
geweek in water
375 ml gekapte seldery
1 groot ui, gekap
1 huisie knoffel, gekap
45 ml kookolie
3 middelslag-wortels, in
skywe gesny
3 groot aartappels, in blokkies gesny
3 liter groenteaftreksel,
gemaak van 2 ekstrakblokkies
sout en peper na smaak
45 ml gekapte vars pietersielie
Frikkadelle
1 middelslag-ui, fyn gekap
60 ml kookolie
450 g gemaalde varkvleis
375 ml sagte broodkrummels
30 ml asyn
5 ml sout
2,5 ml gedroogde salie
1 eier, geklits
Metode
Dreineer die ertjies (moenie die water vir die sop gebruik nie). Soteer die seldery, ui en knoffel in die olie. Voeg die groente en aftreksel by en verhit tot kookpunt. Laat prut sowat 30 minute of tot gaar. Geur met sout, peper en die pietersielie.
Vir die frikkadelle: Meng al die bestanddele, behalwe die helfte van die kookolie. (Die res van die olie word gebruik om die frikkadelle in te braai.) Vorm balletjies en braai mooi bruin. Verlaag die hitte en laat prut tot feitlik gaar. Voeg by die sop en laat prut nog 15 minute.
CHINESE HOENDERSOP:
1 liter water
25 ml gekapte salotte
25 ml gkapte waterkastaiings
1 hoenderaftrekselblokkie
5 ml sesame-olie
25 ml gekapte seldery
25 ml gekapte sampioene
2 soetrissies, in blokkies gesny
sout
125 ml skulpiesnoedels
Plaas al bogenoemde bestanddele behalwe noedels in 'n braaipan en bring tot kookpunt. Verminder na pruthitte en laat sop vir 30 minute prut. Voeg nodels 15 minute voor opdiening by. Moenie noedels te lank laat kook nie, aangesien hulle sal taai word.
MACARONI KAASSOP:
30 ml kookolie
250 ml gekapte seldery
1 middelslag-ui, gekap
1 groen soetrissie, ontpit en gekap
1 groot wortel, gekap
1,5 liter hoenderaftreksel,
gemaak van 3 ekstrakblokkies
250 ml rou elmboogmacaroni
Witsous
125 ml margarien
90 ml koekmeel
750 ml melk
500 ml gerasperde sterk kaas
50 ml gekapte vars pietersielie
sout en peper na smaak
Metode
Verhit die olie en soteer die groente tot sag. Voeg die hoenderaftreksel en macaroni by en kook tot sag. Hou eenkant.
Vir die witsous: Smelt die margarien en roer die meel geleidelik by. Voeg die melk by om ´n gladde witsous te vorm. Voeg die kaas en pietersielie by. Roer tot die kaas gesmelt is.
Voeg die witsous by die sop en geur met sout en peper.
Laat prut sowat vyf minute en dien op.
MOSSEL EN AARTAPPELSOP:
410g ingedampte melk (1 blik) of 375ml melk
375ml water
1 ui, gekap
5ml sout
1 selderystingel, gekap
1ml neutmuskaat
1ml rooipeper
30ml botter
30ml meel
300g aartappels, gaar en fyn gemaak
125ml wit wyn
1 blik mossels, gedreineer
gekapte pietersielie vir garnering.
Verhit die eerste 7 bestanddele tot kookpunt. Syg hierdie vloeistof
deur 'n doek en giet die vloei stof terug in die kastrol. Voeg die botter by. Meng die meel met 'n bietjie water en roer dit by die vloeistof in.
Voeg die aartappels by, meng en verhit goed. Voeg die oorblywende bestanddele by en verhit deur. Garneer soos verkies en sit warm voor. Die sop moenie kook nadat die wyn bygevoeg is nie.
SPEK EN LENSIESOP:
6 repe swoerdlose strepiespek, gekap
4 snye witbrood, korsies afgesny
30ml botter
2 groot uie, fyngekap
4 groot wortels, gerasper
500ml oranje lensies, afgewas
3 selderystingels , punte verwyder, gekap
2 liter hoenderaftreksel
2 lourierblare
2ml gedroogde basiliekruid
15ml pietersielie, vars gekap
15ml suurlemoensap
Braai die spek vir 3 minute oor lae hitte. Haal uit die pan en hou eenkant. Sny die brood in blokkies en sit by die vet in die braaipan.
Braai die brood tot goudbruin aan albei kante en hou eenkant. Verhit die botter in 'n groot kastrol. Soteer die uie vir 2 minute. Voeg die seldery en wortels by en kook vir 4 minute. Roer 2 keer. Voeg die lensies, hoenderaftreksel, geurmiddels, lourierblare en basiliekruid by.
Bring tot kookpunt, verlaag die hitte en laat vir ongeveer 2 uur lank stadig prut. Roer af en toe. Roer die spek en pietersielie net voor opdiening by. Laat 2 minute prut en sit dan voor met bereide croutons bo-op.
Lewer 6 porsies.
CORN CHOWDER:
Preparation Time 15 minutes Cooking Time 30 minutes Serves 3-4
30 ml Rama margarine
1 onion, peeled and finely chopped
3 potatoes, peeled and cut into 1 cm dice
2,5 ml curry powder
1 packet ROYCO Chicken Noodle Soup
600 ml boiling water
250 ml milk
1 x 340 g can whole kernel corn, drained
salt & pepper, to taste
chopped parsley, optional
Sauté onion in margarine. Add potato and curry powder and fry gently for a few minutes.
Stir in soup powder, then add boiling water and milk. Bring to the boil, reduce heat and add corn.
Simmer for 30 minutes, or until potatoes are cooked.
Season to taste and garnish with chopped parsley.
SAMPIOENROOMSOP:
250 g Sampioene
5 e Botter
3 e Meelblom
1 k Melk
2 k Hoenderaftreksel
Sap van klein suurlemoen
½ k Room
Sout en Peper
Kap 200g sampioene fyn.
Smelt Botter.
Voeg meel by, kook vir 'n paar minute en roer gedurig.
Voeg hoenderaftreksel geleidelik by.
Bring tot kookpunt.
Voeg melk, gekate sampioene en suurlemoensap by.
Bedek en prut viur 5 minute.
Roer room in en voeg sout en peper na smaak by.
Sny res van sampioene in dun skywe.
Braai in botter en garneer die sop daarmee.
HOLLANDSE BOONJIESOP: [SNERT]
250 g rooi gespikkelde suikerbone
1 klein gerookte Hollandse wors
500 g sopvleis en – bene
2 groot uie, in skywe gesny
15 ml sout
30 ml alfabet – of nommernoedels
2 lt water (ongeveer)
5 groot aartappels
METODE:
1. Week die bone in kookwater ongeveer 8 uur lank met die deksel op.
2. Sny die wors in dun skyfies.
3. Plaas die bone, wors en die res van die bestanddele in ʼn drukkastrol met die aartappels heel bo-op.
4. Kook dit 1½ uur lank oor matige hitte. Skakel die plaat af en laat dit afkoel.
5. Verwyder die aartappels en druk dit fyn. Skep dit terug in die kastrol en roer dit goed deur.
Porsies: 10
HELENA SE VISSOP: [uit BOEREKOS - DINE VAN ZYL]
1 ui
2 knoffelhuisies, opgekap
½ k grasuie
500 g vis, in stukkies gesny
2 aartappels
1 l visaftreksel
1 k melk
1 E meel
Braai die uie en knoffel saam.
Voeg grasuie, stukkies vis en opgekapte aartappels by. Bedek met visaftreksel en kook tot die vis gaar is.
Meng die melk en meel en roer by die vissop in om dit bietjie te verdik.
ROOMKAAS EN TAMATIESOP:
Verwelkom die winter met hierdie ietwat anders tamatiesop.
Bestanddele:
40g botter
1 gesnyde ui
1 fyngedrukte knoffelhuisie
410g geblikte heel tamaties
450ml water
25ml tamatiepuree
50g vermicelli
75g roomkaas
5ml suiker
1 blokkie hoenderekstrak
geurmiddels na smaak
Metode:
• Smelt botter in pan. Voeg uie en knoffel by en braai vir 4 minute.
• Voeg geblikte tamaties, suiker, ekstrakblokkie, geurmiddels, water en tamatiepuree by. Verhit tot kookpunt en laat vir 30 minute prut.
• Voeg pasta by en prut vir nog 5-6 minute. Roer om te keer dat pasta nie vasklou nie.
• Voeg roomkaas bietjie vir bietjie by en roer totdat dit opgelos het.
• Bedien onmiddellik.
MOSSELSOP:
Bestanddele:
185g mossels (1 blik)
2 swoerdlose spekvleisrepies, fyn gesny
1 groen soetrissie, gekap
1 middelslag ui, gekap
60ml grasui, in ringetjies gesny
sout en vars gemaalde swartpeper na smaak
knippie gedroogde tiemie
450g sampioenroomsop (1 blik)
30ml vars, fyn gekapte pietersielie
185g klein pienk garnale, gedreineer (1 blik)
Metode:
• Dreineer die mossels en behou die vloeistof.
• Soteer die spekvleis, soetrissie, ui en grasui ongeveer 4 minute lank.
• Voeg sout, peper en tiemie by.
• Voeg die sampioenroomsop en gedreineerde mosselvloeistof by.
• Verhit die mengsel tot kookpunt.
• Voeg die pietersielie en pienk garnale by en bedien dadelik.
AARTAPPELSOP: [BAIE YUMMY]
Skil en sny 5 aartappels in stukke
1 medium ui, in stukke gesny
1 pakkie spek, gesnipper
1 hoenderaftrekselblokkie
1 houer room (opsioneel)
fyn gekapte vars pietersielie (opsioneel)
'n bietjie olie/ botter vir braaidoeleindes
sout en peper na smaak
Braai die ui tot deurskynend. Voeg dan die spek by en braai totdat die spek gaar is (moenie die spek bros braai nie!).
Voeg dan jou aartappels by die spek/ui mengsel en bedek die hele spul met water.
Gooi die hoenderblokkie by. Kook die aartappels tot gaar. Laat 'n bietjie afkoel en verwerk daarna tot glad en romerig in die voedselverwerker.
Verhit weer die sop tot kookpunt. As room gebruik gaan word, roer dit in net voor bediening, maar die sop moet dan nie weer kook nie anders sal dit skei.
Toets vir sout en peper en versier met vars pietersielie.
LENSIESOP; [ONBEKEND]
Lensies, 500 ml
Ui, 1 groot
Wortel, 1
Seleryloot, 1
Botter of vet, 2 eetlepels
Spek, 125gm in blokkies gesny
Meelblom, 2 eetlepels
Vleisekstrak, 12 koppies
`n Hambeen
Aartappels, 2 middelslag
Weense worsies, 12.
Week die lensies oornag in water.
Die volgende dag, stowe die fyngekapte groente (met uitsondering van aartappels) met die botter en spek 15 minute lank oor lae hitte.
Roer die meel glad daarin en voeg dan die geweekte lensies by.
Meng goed, en voeg vleisekstrak en hambeen by.
Stowe `n uur lank en voeg dan die aartappels by, en kook nog `n halfuur.
Voeg gekookte worsies, in skywe gesny, by en dis op.
SNOEKSOP:
Genoeg vir 4 persone
30g botter
1 ui fyngekap
½ groen soetrissie, fyn gekap
25g knopiesampioene, fyn gekap
Sout en swartpeper na smaak
30ml mielieblom
50ml koue water
400g gaar of gerookte snoek, gevlok
750ml hoenderaftreksel
250ml cheddarkaas, gerasper [of mozzarella]
250ml suurroom
Skil van 1 suurlemoen
Pietersielie, gekap vir versiering
Ekstra kaas
Verhit botter in kastrol en braai, ui, rissie en sampioene tot sag.
Geur met sout en peper.
Meng mielieblom [maizina] met koue water en roer by uiemengsel.
Voeg die snoek en hoenderaftreksel by en bring tot kookpunt.
Roer goed en verlaat hitte en prut vir 10 minute.
Roer kaas en suurroom by en geur weer indien nodig.
Laat goed deurwarm en bedien met ekstra kaas, pietersielie en suurlemoenskil.
Lekker brood met konfyt gaan lekker saam met die sop.
KITS ERTJIESOP MET RUSSIANS:
Maak 2 liter sop - 8 koppies.
2 blikke [425g] ertjiesop
750ml melk
4 russians in dus skyfies gesny
30ml fyn gesnyde grasuie
Verhit die ertjiesop en melk tot kookpunt en roer goed.
Voeg die worsies en grasuie by.
Verhit tot vuurwarm.
Eet saam met vars rogbrood of broodrolletjies.
GRIEKSE VISSOP: [Deur Huisgenoot]
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 30-40 minute
1 L (4 k) hoenderaftreksel
500 ml (2 k) droë witwyn
250 ml (1 k) olyfolie
2 vars lourierblare
1 ui, grof gekap
4 knoffelhuisies, grof gekap
2 wortels, skoongeskraap en in skywe gesny
3 selderystingels, grof gekap
4 aartappels, geskil en in blokke gesny
4 ryp tamaties, ontvel en in blokkies gesny
250 ml (1 k) fyn gekapte Italiaanse pietersielie
gerasperde skil en sap van 2 groot suurlemoene
sout en vars gemaalde swartpeper
400 g klein steurgarnale (skoongemaak)
400 g mossels met skulpe
600 g witvisfilette, in stukke gesny
pietersielie vir garnering
Bring die aftreksel, wyn en olyfolie tot kookpunt en voeg die lourierblare, ui, knoffel, wortels, seldery, aartappels, tamaties, pietersielie, suurlemoensap en -skil by die vloeistof.
Laat prut sowat 20 minute en geur met sout en peper indien nodig.
Voeg die steurgarnale, mossels en vis by en laat prut nog sowat 15 minute. (Verwyder enige mossels wat nie oopgegaan het nie.)
Garneer met pietersielie.
WENK: Vervang die hoenderaftreksel met visaftreksel. Maak dit self: Gebruik die grate en kop van die vis, meng dit met vars suurlemoenskil en -sap, gekapte uie, knoffel, Italiaanse pietersielie, wortels, seldery, sout en peper en kook dit omtrent ’n uur in 2 liter water.
BOETA SE SEEKOS SOP/SOUS:
Bestandele:
2 fyngekapte uie
5 ml gemengde kruie
2 huisies knoffel, gekneus
50 ml botter
melk
125 ml droë witwyn
2 pakkies ontwaterde sampioenroomsop
500 ml room
Seekos [mossels, garnale, vis, fyngemaalde geblikte gerookte oesters of gemaalde perlemoen of sommer ‘n mengsel van alles]
Mielieblom indien nodig om te verdik.
Braai uie bruin in pan en voeg kruie en knoffel by.
Voeg dan botter, seekos en melk by om te bedek. Prut tot amper sag. Voeg wyn en soppoeier by en roer deeglik. Verhit tot kookpunt. Voeg room by.
Hou die basiese beslag netso vir sop. Maak seker dat die seekos baie sag gekook is. Bedien met vars brood.
Verduk die basiese beslag met mielieblom.
Dis veral gepas as sous.
Die seekos moet net gaar wees.
‘n Wenner is om net 1 blikkie gerookte oesters fyngedruk by die sous / sop te voeg.
ROMERIGE SAMPIOEN EN BILTONGSOP MET TIEMIE: [ROBERT-SONS RESEPTE]
Bereidingstyd 15 minute
Gaarmaaktyd 20 minute
Genoeg vir 4
2 e olyfolie
2 middelslag-uie, fyngekap
2 preie, fyngesny
500 g knopiesampioene, gesny
2 t ROBERTSONS THYME
1 koppie biltongpoeier
4 koppies ligte
hoenderaftreksel
Robertsons Atlantic Sea
Salt en Robertsons Freshly
Ground Black Pepper
Vars grasuie
1 koppie room
Oondvars brood, vir voorsit
1 Verhit die olyfolie in ’n groot kastrol oor matige hitte.
2 Soteer die uie en preie vir sowat 5 minute of tot sag.
3 Voeg die sampioene en ROBERTSONS THYME by en braai vir nog 5 minute – terwyl jy heeltyd roer – tot bruin.
4 Roer die biltongpoeier deur.
5 Voeg die hoenderaftreksel by en prut vir sowat 10 minute.
6 Maak die helfte van die sop fyn en skep dit terug in die kastrol by die res van die sop.
7 Geur met Robertsons Freshly Ground Black Pepper.
8 Meng varsgekapte grasuie met fyn Robertsons Atlantic Sea Salt.
9 Voeg die room by, maak deurwarm, geur na smaak met die grasuie-sout en sit dadelik voor.
MARLEEN SE GEMMER, KLAPPERMELK MOSSELSOP:[HUISKOK]
10 g Fyn gesnyde knoffel
70 g Fyn gerasperde vars gemmer
2 uie grof gekap
250 g botter
250 ml meel
6 blikkies klappermelk
500 ml melk
500 ml Durbanville Hills Sauvignon Blanc
1 kg mossels sonder skulp
1 kg mossels met halwe skulp
4 opgesnyde preie
Sout en peper na smaak
Braai knoffel, gemmer en uie in die botter tot deurskynend en roer dan die meel by.
Voeg die klappermelk, melk en wyn by en laat dit kook.
Voeg al die mossels by en kook 5 minute of tot gaar.
Braai 4 opgesnyde preie eenkant en voeg dan by die sopmengsel.
WATERBLOMSOP:
2,5 liter/6 - 8 porsies
1 kg waterblomme
1 ui - gekap
2 blokkies hoenderekstrak
1 liter warm water
botter of margarien
sout & peper na smaak
250 ml suurroom (Smetena)
bietjie suurroom en grasuie vir garnering
Spoel die waterblomme af en dreineer. Smoor die ui in ’n bietjie smeer. Voeg die water en hoenderekstrak by, verhit dit tot kookpunt en voeg dan die waterblomme by. Kook dit 10 minute lank en laat afkoel. Verpulp die mengsel en verhit dit tot goed warm. (Verdun die sop met ekstra hoenderaftreksel indien dit te dik is.) Geur dit met sout en peper en roer die suurroom net voor opdiening by. Garneer elke bakkie sop met ’n bietjie suurroom en gekapte grasuie.
BUTTER BEAN SOUP: [PAULA DEEN]
Servings: 4
Prep Time: 15 min
Cook Time: 45 min
2 (16 oz.) bag frozen butter beans or tins or the dry one's
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced
In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.
BEETSOP MET KOLJANDERPESTO: [onbekend]
4 groot bete, goed afgewas
2 uie, fyn gekap
olyfolie
250 ml witwyn
500 ml groenteaftreksel
sout en peper
125 ml natuurlike jogurt
Pesto:
2 pakkies (30 g elk) vars koljander
1 pak (100 g) kasjoeneute of dennepitte
knippie sout
60-90 ml olyfolie
Plaas die beet in `n kastrol en giet genoeg water bo-oor om te bedek. Verhit die water tot kookpunt en laat kook tot die beet sag is. Laat afkoel in die kookvloeistof. Trek die skille af en sny die beet in klein blokkies. Hou eenkant. Soteer die uie stadig in `n bietjie olyfolie tot sag. Voeg die wyn by en laat vinnig kook tot die wyn met die helfte afgekook is. Voeg die groenteaftreksel asook die beetblokkies by en kook goed deur. Geur met sout en peper, laat effe afkoel en verpulp in die voedselverwerker tot nog effens grof. Roer die jogurt by. Giet in bakkies en rond af met die koljanderpesto.
Vir die pesto:
Spoel die koljander goed af en druk droog. Verwerk in `n voedselverwerker saam met die neute tot fyn. Voeg die olyfolie deur die tuit by en verwerk tot `n dik, gladde sous. Geur met sout. Bêre in die yskas.
Genoeg vir 6 mense.
OUTYDSE GORTSOP: [Landbouweekblad-Deur ARINA DU PLESSIS]
1 kg sopbene
500 g stowebeesvleis, in klein blokkies gesny
3 uie, fyn gekap
5 wortels, gekap
6 selderystele, gesnipper
2 lourierblare
Handvol vars pietersielie, fyn gekap
4 liter water
Sout en peper na smaak
1 x 410 g blik gekapte tamaties
250 ml (1 k) gort
10 ml (2 t) suiker
Ekstra vars pietersielie en fyn gerasperde suurlemoenskil, om af te rond Verhit die bene, vleis, uie, die helfte van die wortels, die helfte van die seldery, lourierblare, pietersielie, water en ’n bietjie sout en peper saamin ’n groot kastrol tot kookpunt. Bedekenprut stadig vir sowat drie uur, of tot die vleis sag is.
Verwyder die bene en sit die vleis terug in die pot. Voeg die res van die bestanddele by en prut vir sowat een uur, of tot die gort lekker sag is. Geur na smaak. (Voeg ekstra water of ’n bietjie vleisaftreksel by as die sop te veel afkook.)
Lewer 10 porsies.
WATERBLOM SOP:
2,5 LITER SOP - 6 - 8 PERSONE
1 kg waterblomme
1 ui - gekap
2 blokkies hoenderekstrak
1 liter warm water
botter of margarien
sout & peper na smaak
250 ml suurroom (Smetena)
bietjie suurroom en grasuie vir garnering
Spoel die waterblomme af en dreineer. Smoor die ui in ’n bietjie
smeer. Voeg die water en hoenderekstrak by, verhit dit tot
kookpunt en voeg dan die waterblomme by. Kook dit 10 minute
lank en laat afkoel. Verpulp die mengsel en verhit dit tot goed
warm. (Verdun die sop met ekstra hoenderaftreksel indien dit te
dik is.) Geur dit met sout en peper en roer die suurroom net voor
opdiening by. Garneer elke bakkie sop met ’n bietjie suurroom
en gekapte grasuie.
KOUE TAMATIESOP: [GAZPACHO]
Lewer 6 – 8 porsies
Gazpacho is ’n Spaanse-styl, koue tamatiesop. Dis baie verfrissend en kan selfs as voorgereg voorgesit word. Verkoel al die groentes en tamatiesap vooraf om dit so vinnig as moontlik koud te maak. Die sop smaak die volgende dag nog lekkerder.
½ klein komkommer, in stukke gesny
1 selderystingel met blare, gekap
1 knoffelhuisie, gekneus
1 rooi soetrissie, ontpit en gekap
2 sprietuie, gekap
1 x 410 g-blik heel geskilde tamaties, grof gekap
1 x 2 cm sny wit- of bruinbrood, in stukke geskeur
500 ml tamatiesap
10-15 ml balsamiese asyn
2,5-5 ml Worcestershiresous
15 ml olyfolie
5 ml fyngerasperde suurlemoenskil
sout en varsgemaalde swartpeper
Tabascosous na smaak
basiliekruidblare om mee voor te sit
ongegeurde jogurt of suurroom om mee voor te sit (indien verkies)
METODE:
1.Plaas al die groente in ‘n voedselverwerker of versapper en meng dit tot glad. Voeg die brood en tamatiesap by en meng tot ’n gladde mengsel.
2.Roer die geurmiddels by en verdun met ’n bietjie yswater indien verkies. Verkoel vir ’n paar uur of oornag of sit sommer dadelik met ysblokkies of gebreekte ys, in glase voor.
3.Garneer met basiliekruidblare of nog gekapte sprietuie. Indien dit as voorgereg gebruik word, kan ’n teelepel jogurt of suurroom bo-op geskep word. Geur met ’n lekker draai swartpeper.
Wenke:
1.’n Gebraaide garnaal per persoon kan op ’n kebabstokkie geryg en oor die rand van die glas of bakkie geplaas word.
2.Voeg ’n skeut jenewer of vodka by elke glas sop en sit as ‘n skemerkelkie voor.
MAKLIKE ERTJIESOP: [Deur Aletta Lintvelt ]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 45 minute
Uie wat in heuning en suurlemoensap gekaramelliseer het, gee aan dié sop ’n besonderse geur.
Jy benodig
•2 uie, gekap
•olyfolie
•2 koppies splitertjies
•5 koppies water
•sout
•sap en gerasperde skil van
•½ suurlemoen
VIR DIE GEKARAMELLISEERDE UIE (OPSIONEEL)
•1 rooiui, in dun ringe gesny
•olyfolie vir braai
•1 teelepel heuning
•sap van ½ suurlemoen
Só maak jy
1.Braai die uie in olyfolie in ’n groot pot totdat dit sag en deurskynend is. Voeg die ertjies en 4 koppies water daarby en laat dit vir ongeveer 45 minute prut totdat die ertjies heeltemal gaar is.
2.Versap die sop of druk die helfte van die ertjies fyn, verdun dit met nog water as jy dit so verkies, en verhit alles weer tot kookpunt.
3.Geur die sop na smaak met sout en voeg dan die suurlemoensap en -skil daarby.
4.Maak die gekaramelliseerde uie: Braai die rooiui in olyfolie sag en voeg dan die heuning en suurlemoensap daarby. Skep dit bo-op elke porsie sop en sit dit met ’n ekstra skeut olyfolie voor.
Wenk
Vir ekstra lekkerte, braai ook sampioene en spek om oor die sop te bedien, soos op die foto regs.
BLOMKOOLSOP MET GERROOKTE HOENDER: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 20 minute
Ek maak gereeld hierdie sop sonder vleis en gooi dan ’n hand vol geurige kaas (soos bloukaas) bo-oor.
Jy benodig
•1 ui, gekap
•2 knoffelhuisies, gekap
•1 teelepel komynsaad
•2 eetlepels botter of olyfolie
•1 hele blomkoolkop, in blokkies gesny
•1 koppie melk
•1 blokkie hoenderekstrak
•200 g gerookte hoenderborsie, in repies gesny
Só maak jy
1.Smelt die botter in ’n pot en laat “sweet” die uie, knoffel en komynsaad oor lae hitte totdat dit sag is – moenie dit bruin braai nie. Hoe langer dit vat, hoe beter.
2.Gooi die res van die bestanddele by, maar hou die helfte van die hoender eenkant. Laat die sop kook en prut dit met die deksel op vir 10 minute of totdat die blomkool gaar is. Pasop vir oorkook!
3.Versap die sop en gooi ’n bietjie water by indien jy van ’n dunner sop hou. Geur dit na smaak met sout en swartpeper en ’n skeut suurlemoensap indien jy dit verkies.
4.Sit die sop voor met repies gerookte hoender.
Wenk
Jy kan die gerookte hoenderborsie ook met ’n gerookte varktjoppie of spek vervang.
GEROOKTE BOTTERSKORSIESOP: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 30 minute
Gaarmaaktyd 15 minute
Die geroosterde soetrissie gee dié sop ’n romerige tekstuur wat baie lekker saam met die botterskorsie werk. Moenie bekommerd wees as jy nie chorizo het nie – die sop is net so geurig daarsonder.
Jy benodig
•1 middelslag-botterskorsie, in skywe gesny
•2 soetrissies
•4 knoffelhuisies, heel olyfolie of botter
•1 rooiui, gekap
•5 cm chorizowors of salami, gekap (opsioneel)
•1 blokkie hoenderekstrak
•1 teelepel gerookte paprika
•1 eetlepel droë groen kruie (soos die Italiaanse mengsel)
•sap van 1 suurlemoen
•1 koppie water, plus ekstra
Só maak jy
1.Smeer die botterskorsie, soetrissie Gerooktebotterskorsiesop en knoffel met olyfolie en rooster dit oor die kole (of in ’n oond van 180 °C) vir 20 minute totdat dit sag is. Trek die soetrissie se skilletjie af en sny dit saam met die botterskorsie in blokkies.
2.Braai die uie en die chorizowors in ’n potjie. Druk die knoffelhuisies uit hulle skille en voeg dit saam met die geroosterde groente en die res van die bestanddele by die pot. Laat dit prut vir 15 minute.
3.Druk die sop fyn en voeg nog water by totdat die tekstuur reg is. Voeg sout en peper na smaak by, verhit die sop weer tot kookpunt en sit dit dan voor.
Wenk
Gooi 1 blikkie (410 g) borlottibone by om die sop meer lyf te gee.
BOONTJIESOP MET BILTONGKLUITJIES: [Deur Aletta Lintvelt]
Vir 8
Voorbereityd 10 minute plus weektyd oornag
Gaarmaaktyd 2 uur
Dié dik, outydse boontjiesop is net wat jy nodig het as jy op ’n koue aand voor ’n kaggelvuur sit.
Jy benodig
•olyfolie of botter vir braai
•1 groot ui, gekap
•2 knoffelhuisies, fyngedruk
•2 selderystingels, gekap
•500 g gerookte varkskenkel, aan die been
•500 g beesvleissopbene
•2 groot wortels, gekap
•2 koppies suikerbone, oornag geweek
•4-6 koppies water
•1 eetlepel droë origanum
•1 blik tamatiepuree (410 g)
•2 blikkies (410 g) gekapte tamaties
•1 blokkie beesvleisekstrak
VIR DIE KLUITJIES
•¾ koppie koekmeel
•1 eetlepel mieliemeel
•1½ teelepels bakpoeier
•50 g biltongpoeier
•1 eetlepel botter
•½ koppie melk
•1/3 koppie pikantrissies, fyngekap
Só maak jy
1.Verhit die olie in ’n groot swartpot of swaarboomkastrol en braai die uie, knoffel en seldery daarin sag. Voeg die vleis en wortels by.
2.Spoel die geweekte bone goed af en voeg dit by die vleis. Bedek dit met 4 koppies water, verhit dit tot kookpunt en laat dit dan vir ongeveer 90 minute met die deksel op prut.
3.Voeg die res van die bestanddele by en laat die sop vir nog ’n halfuur prut, of totdat die bone sag is en die vleis van die been afval. Voeg nog water by, indien nodig, en geur die sop met sout en peper.
4.Maak die kluitjies: Meng al die droë bestanddele saam, vryf die botter daarby in en meng dan die melk en pikantrissie deur tot gebind.
5.Verhit die sop weer tot by kookpunt en skep rondvol lepels deeg daarin. Verlaag die hitte en laat dit vir 10 minute met die deksel op oor baie lae hitte prut – dit moenie weer kook nie.
OUTYDSE GORTSOP: [Landbouweekblad -deur ARINA DU PLESSIS]
Ek lief hierdie sop!!!!
1 kg sopbene
500 g stowebeesvleis, in klein blokkies gesny
3 uie, fyn gekap
5 wortels, gekap
6 selderystele, gesnipper
2 lourierblare
Handvol vars pietersielie, fyn gekap
4 liter water
Sout en peper na smaak
1 x 410 g blik gekapte tamaties
250 ml (1 k) gort
10 ml (2 t) suiker
Ekstra vars pietersielie en fyn gerasperde suurlemoenskil, om af te rond
SO MAAK JY:
Verhit die bene, vleis, uie, die helfte van die wortels, die helfte van die seldery, lourierblare, pietersielie, water en ’n bietjie sout en peper saamin ’n groot kastrol tot kookpunt. Bedek en prut stadig vir sowat drie uur, of tot die vleis sag is.
Verwyder die bene en sit die vleis terug in die pot. Voeg die res van die bestanddele by en prut vir sowat een uur, of tot die gort lekker sag is. Geur na smaak. (Voeg ekstra water of ’n bietjie vleisaftreksel by as die sop te veel afkook.)
Lewer 10 porsies.
CATCHUPA RICA:
[Baie lekker! Ek het dit gemaak en 'n paar van die goed wat ek nie eet of kon kry nie uitgelaat.]
It's a traditional dish from Cape Verde and I believe almost all cape-verdeans love it. Below the recipe, I hope you try it and find it delicious.
4 cup. samp (hominy)
1 cup. kidney beans
1 cup. large lima beans
1/2 cup. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
l blood sausage, when avallable,
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander
HOW TO COOK:
Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.
KERRIE AARTAPPELSOP:
4 med aartappels gewas en geskil
3 kop hoenderaftreksel
1 knoffelhuisie gekneus
2e botter
1 ui
1 appel
2t kerriepoeier
1 kop melk
METODE :
Kook aartappels in hoenderaftreksel tot gaar en maak dan fyn.
Smelt botter en braai ui, knoffel, appel en kerriepoeier.
Voeg nou by die aartappelmengsel.
Voeg die melk, sout ens. by en meng goed.
Laat hierdie prut vir 2 minute en bedien warm.
SAMP AND BEAN SOUP: [ Portia Deepnaain]
Ingredients
1kg soup meat or equivalent
3 litres water
2 cups samp
1 cup sugar beans or samp
1 cinnamon
2 bay leaves
Few strands saffron or tumeric
Tbs finely grated ginger
2 large carrots (whole)
2 stalks celery
Salt
For the sauce :
1 large onion
2 green chillies (whole)
2 spring onions
1 tsp ground ginger
1 tsp ground garlic
2 tomatoes grated
1 tsp sugar
100ml tomato paste
1 cup water
Saffron or tumeric
1 tbs curry powder
1 tsp jeers seeds [cumin seeds]
Method
1.After cooking the meat stock and sauce bring it all together and simmer.
2.Top with chopped celery and serve with crusty rolls.
BEAT THE BLUES CHILLED PEA SOUP: [KNORR RECIPES]
This dish is the easiest, tastiest and most affordable in the history of cooking. Try it - you won't be sorry.
Serves 4-6 | Preparation Time: 5 mins | Cooking Time: 5 mins
Ingredients
- 4 cups Frozen peas
- 750 millilitres water
- 2 KNORR Chicken Stock Cube
- 15 millilitres Chopped fresh mint
- 250 millilitres Plain yoghurt
- 1 pinch Salt & Pepper to taste
Instructions
1. Heat a large pot on the stove and cook the peas, water and stock by simmering for 5 minutes.
2. Puree the mixture with a hand blender.
3. Chill until ice cold and stir in the yoghurt just before serving.
4. Season with salt and pepper.
TRADISIONELE BOONTJIESOP MET KLUITJIES OF FRIKKADEL-LETJIES: [BOEREKOS]
200 g droëbone (250 ml)
500 g sopvleis
1 ui, gekap
28 g varkspek, in blokkies gesny
2 ℓ koue water
3 groot aartappels, grof gerasper
115 g tamatiepasta (1 blikkie)
sout en peper na smaak
KLUITJIES:
140 g koekmeelblom (250 ml)
10 ml bakpoeier
2,5 ml sout
15 ml botter of margarien
125 ml melk
METODE:
1. Week die bone oornag in koue water.
2. Kook die bone, sopvleis, ui, spek en water 1 uur lank.
3. Voeg die aartappels en tamatiepasta by en kook dit totdat alles sag is – ongeveer 2 uur lank.
4. Versap die sop, of druk die groente fyn en sny die vleis fyn.
5. Voeg sout en peper na smaak by.
6. Laat prut die sop nog ʼn rukkie. Voeg nog ʼn bietjie water by as dit te dik word.
KLUITJIES:
7. Meng die droë bestanddele.
8. Vryl die botter of margarien by die droë bestanddele in.
9. Voeg die melk by en vermeng dit totdat dit ʼn stywe deeg vorm.
10. Skep teelepelsvol van die deeg in die sop wat stadig prut.
11. Maak die kastrol dig toe en laat prut dit totdat die kluitjies gaar is. Dit sal bo-op dryf.
FRIKKADELLETJIES IN BOONTJIESOP:
Bestanddele:
200 g beesmaalvleis
200 g varkmaalvleis
⅓ k gerasperde ui
2 snye brood, korsies af
¼ t fyn koljander
¼ t droë tiemie
sout en peper
Metode:
Meng die bees- en varkmaalvleis en gooi die gerasperde ui by.
Verkrummel die brood en gooi dit by die vleis saam met koljander, tiemie, sout en peper.
Meng liggies en rol dit in frikkadelletjies.
Kook vir agt minute in voorafbereide boontjiesop.
AT SE BOONTJIESOP: [DIS NOU AT BOTHA DIE AKTEUR/SKILDER ENS. uit ROER PROGRAM]
1. Week 3 soorte bone oornag in water-bv suikerbone, botterbone en enige ander soort.
2. Gooi dan die water af en kook met vars water tot lekker sag.
3. Braai nou Kasslerrib, uie en spek in die kastrol waarin jy die sop gaan kook.
4. Verpulp ongeveer die helfte van die sag gekookte bone -vir lekker dikte- voeg by ander bestanddele, geur net met sout en peper, en jy het 'n heerlike boontjiesop!
GARDEN GAZPACHO IN A JAR: [SALADS IN A JAR]
4 parts diced tomatoes
2 parts diced cucumber
1 part diced bell pepper (I used yellow)
1/2 part thinly sliced green onions
1/2 part extra virgin olive oil
1 handful cilantro leaves
A few cloves of garlic
WHAT TO DO:
Place ingredients in a jar in pretty layers.
Blend in a blender with tomato juice as desired for taste and consistency and seasonings to taste as desired: salt, pepper, lime or lemon juice, cayenne pepper sauce.
TOMATO AND LENTIL SOUP WITH SPICY MEATBALLS:
Ingredients
500gr sausage
2 tbsp olive oil
1 tsp smoked paprika
2 tins of red lentils - rinsed
2 tins of canned cherry tomatoes
1 small sachet tomato paste
1 medium onion - chopped
1-2 cloves garlic - crushed
fresh basil or parsley
salt and pepper
about 2 tsp sugar.
1 tbsp red wine vinegar
more fresh basil or parsley for garnishing
creme fraiche or yogurt(optional)
Method
Take the sausage meat out of the casings and form into small meatballs. Heat the olive oil in a heavy based pot and fry the meatballs until they are golden brown. Remove from the pot and keep one side. In the same sausage flavored oil, add the paprika and saute the onion and garlic. When the onion is soft and translucent, add all the ingredients except the creme fraiche and some of the fresh herbs. Bring to the boil and add the meatballs. Turn the heat right down and allow the soup to simmer and for the sausage flavors to infuse all the other ingredients. When ready to serve, drizzle some creme fraiche over the top and sprinkle with the fresh herbs. Serve with a crusty farm loaf!
KARRINGMELK PATAT EN BOTTERSKORSIESOP: [HUSGENOOT]
Lewer 2 L sop
Bereiding: 10 min
Gaarmaaktyd: 30 min
SOP
olyfolie
2 knoffelhuisies, fyngedruk
1 ui, gekap
1 groen brandrissie, gekap
10 ml (2 t) fyn komyn
3 wortels, in ringe gesny
1 kg patat- en botterskorsieblokkies
1,5 L (6 k) groenteaftreksel
30 ml (2 e) gekapte pietersielie
sout en peper na smaak
500 ml (2 k) karringmelk
AFRONDING
patatskaafsels
grasuie
SOP
Verhit die olie en roerbraai die knoffel, ui en brandrissie tot sag. Roer die komyn by.
Voeg die groente by en meng deur.
Voeg die aftreksel by, bring tot kookpunt. Verlaag die hitte en laat prut sowat 20 minute tot die groente sag is.
Verpulp met ’n staafmenger, voeg die pietersielie by en geur na smaak met sout en peper.
Roer die karringmelk by. Moenie weer kook nie.
AFRONDING
Sny lang, dun skaafsels patat met ’n aartappelskiller en braai in verhitte olie tot goudbruin.
Dreineer op kombuispapier.
Skep die sop in bakkies en rond af met patatskaafsels en grasuie.
HOENDERSOP: [BRON ONBEKEND]
Bestanddele:
6 hoenderdye, met of sonder vel
1 pak klaar voorbereide fyn gesnyde sopgroente
3 aartappels, in klein blokkies gesny
3 selderystingels, in klein stukkies gesny
1 blik gekapte tamaties
1 blik klappermelk
500 ml vars room (of vervang met Bulgaarse joghurt)
2 knoffelhuisies, gekap
½ pakkie bruinuiesoppoeier
½ pakkie chakalaka-soppoeier
½ pakkie songedroogde tamaties in olyfolie
Sout
Kookwater
Metode:
1.Braai die hoender tot lekker bruin.
2.Sit die hoender saam met al die ander bestanddele in ʼn stoompot en kook onder druk vir so 1 ½ uur.
3.Vis die hoender uit, verwyder die bene en sny in fyn stukkies.
4.Gooi die hoender net so terug by die sop vir growwe hoendersop, of maak die sop sonder die hoender fyn in ʼn voedselverwerker en gooi dan die hoenderstukkies terug.
5.Maak weer deurwarm en bedien.
HOENDER-PASTA-SOP: [LEKKER SOP RESEPTE]
Prep time: 15 mins
Totale time: 3 hours 45 mins
Bedien: 6
Die ou mense het altyd geglo ‘n lekker bak hoendersop kan enige siekte vinnig reg sien.
Bestandele
30 ml sonneblomolie
2 uie, gekap
3 wortels, in skywe gesny
3 selderystingels, in skywe gesny
1 heel hoender
2 liter hoenderaftreksel
sowat 750 ml koue water
5 takkies vars pietersielie
3 ml droë tiemie
1 lourierblaar
sout en varsgemaalde swartpeper na smaak
250 ml kort pasta
gekapte pierersielie om boop te sprinkel
Instruksies
Verhit olie in ‘n groot kastrol en braai die uie, wortels en seldery oor ‘n lae hitte tot sag.
Sny die hoender in stukke en voeg by die groente, saam met die hoenderaftreksel.
Voeg net genoeg water by tot dit die hoenderstukke bedek.
Bring tot kookpunt en skep enige skuim af wat bo-op vorm.
Voeg die pietersielie, tiemie en lourierblaar by.
Verlaag die hitte en laat oop prut vir 2 ure.
Haal die hoender en die kruie uit.
Verwyder vel en bene van hoender.
Laat sop afkook vir 1 uur.
Voeg hoendervleis saam met die pasta terug by die sop en kook tot die pasta gaar en sag is.
Voeg nog water by as jy voel die sop is te dik.
SPINASIE SOP MET ROOM: [LEKKER SOP RESEPTE]
Kook tyd: 30 mins
Totale time: 30 mins
Bedien: 4
Die pragtige spinasie blare in hierdie resep maak vir ‘n geurige en interessante helder-groen sop.
Bestanddele50g botter
1 medium ui, fyn gekap
2 knoffelhuisies, fyngekap
1 medium aartappel, geskil en in stukke gekap
450ml hoender- of groente-aftreksel
600ml melk
450g vars spinasie, gewas, indien nodig, en grof gekap
fyn gerasperde skil van ‘n halwe suurlemoen
vars gerasperde neutmuskaat na smaak
3 eetlepels room, om te dien
Instruksies
Smelt die botter in ‘n groot kastrol, voeg die ui en knoffel by en braai liggies vir 5-6 minute tot sag.
Voeg die aartappel en kook tot sag vir 1 minuut.
Gooi die aftreksel by en prut vir 8-10 minute totdat die aartappels begin kook.
Gooi die melk by en verhit tot dit prut.
Roer die helfte van die spinasie en die suurlemoenskil by.
Bedek en prut vir 15 minute tot die spinasie heeltemal verlep is.
Los vir sowat 5 minute om af te koel.
Gooi die sop in ‘n voedsel verwerker, voeg die oorblywende spinasie by (dit sal die sop helder groen maak en vars laat proe).
Verwerk tot sag – dit mag dalk nodig wees om dit bietjie vir bietjie te doen, afhangende van die grootte van jou voedsel verwerker.
Sit die sop terug in die kastrol en verhit.
Geur met sout, peper en neutmuskaat na smaak.
Jy kan die sop te verdun met ‘n bietjie ekstra aftreksel indien dit te dik is.
Skep die sop in bakkies en roer die room by.
Notas
Die geheim van ‘n vars-gegeurde, helder groen sop is die helfte van die spinasie kortliks in die sop te kook vir die diepte van geur, en voeg dan die res van rou spinasie wanneer liquidising.
Die sop kan gevries word vir tot 1 maand. Ontdooi in die mikrogolf of oornag in die yskas. Die sop verloor van sy voedingswaarde wanneer dit gevries word, maar die smaak sal nie benadeel word nie.
STRETCHED CREAM OF CHICKEN SOUP: [QUICK AND EASY]
1 X 400gm can of cream of chicken soup
400mls water
400mls milk
1 cup of macaroni
1 cup of frozen mixed vegetables
1 chicken stock cube
HOW TO MAKE:
Mix tin of soup, water, stock cube and milk over moderate heat.
Add the cup of frozen vegetables and heat until almost to the boil. Add the cup of macaroni and cook over moderate heat until pasta is cooked.
Approx 10 minutes, serves 4.
PATATSOP: [BRON ONBEKEND]
Jy benodig:
500 g Patats, geskil en in stukke gesny
1 medium aartappel, geskil en in stukke gesny
1 ui, gekap
4 koffel huisies, fyngemaak
1 hoender of groenteekstrakblokkie met 1 liter water.
1/2 tl Peper
1/2 tl Gemmer
1/2 tl Kerriepoeier
4 E Heuning.
SO MAAK JY:
Braai ui in olie tot deurskynend. Voeg knoffel by en braai nog 1 min lank.
Voeg patats, aartappel,ekstrak en sout na smaak by by en laat kook tot sag.
Verpulp en voeg heuning, peper, gemmer, kerriepoeier by en verhit.
Bedien met strepie warm heuning bo-oor.
Genoeg vir so 4 - 6 persone.
PERSKESOP MET KAAPS-MALEISE SPESERYE:
In hierdie sop kombineer die vars geure van perskes met die kompleksiteit van eksotiese speserye. Die sop is ʼn klassieke voorbeeld van die subtiele balans van sout en soet eie aan die kookkuns van die Kaapse Maleiers.
Die sop kan warm of koud bedien word.
(bedien 6-8)
2 e olyfolie
4 heel rooi rissies
4 heel knoffelhuisies
6 kaneelstokkies
klein stukkie gemmer, in repies gesny
150 g droëperskes
1 kg ryp geel perskes, geskil, ontpit en in blokkies gesny
150 g ongesoute botter, gesmelt
200 ml room
SO MAAK JY:
Verhit die olyfolie en braai die rissies, knoffel, kaneel en gemmer in ʼn pan vir 2-3 minute oor lae hitte en hou dan eenkant. Kook die droëperskes in ʼn ander pot in 1 liter water tot sag, voeg dan die vars perskes by en kook 20 minute oor medium hitte. Verpulp die perskemengsel tot glad en romerig. Plaas terug op die stoof en voeg die gebraaide speserye by. Prut 10 minute. Haal van die hitte af en laat staan ten minste 5 ure of oornag in die yskas.
Gooi deur ʼn sif om die speserye en ander soliede stukkies perske te verwyder. Meng die gesmelte botter en room by voor bediening.
RICH CHICKEN NOODLE SOUP:
Serves 6
Prep time: 15 minutes
Cooking time: 30 minutes
This soup is a meal in itself. Serve with hot buttered toast for a really comforting winter meal.
Ingredients:
1 tablespoon olive oil
1kg chicken thigh fillets, trimmed and sliced
2 brown onions, finely diced
2 cloves garlic, finely chopped
2 medium carrots, diced
3 celery stalks, halved lengthwise then sliced
¼ cup plain flour
2 litres chicken stock
salt and pepper to taste
1 cup risoni pasta
Chopped parsley to serve
Method:
Heat oil in a large heavy-based saucepan over medium- high heat. Add chicken and cook, stirring, for 2 minutes. Stir in onion, garlic, carrot and celery and cook a further 2-3 minutes or until vegetables begin to soften. Add flour and stir to coat the contents of the pot.
Slowly add stock, ½ cup at a time, until all flour is incorporated and there are no lumps. Stir in remaining stock and bring to the boil; reduce heat to medium and simmer for 15 minutes. Taste and adjust seasoning. Add risoni and cook for another 10 minutes or until pasta is tender. Ladle soup into large soup bowls and top with chopped parsley.
BOONTJIESOP: [Deur SONJA JORDT – foto DONNA LEWIS]
Goeie ou boontjiesop… maak sommer ’n groot pot hiervan, want môre is hy nóg lekkerder,
en boonop kan jy dan rustig agteroor sit.
Jy benodig (vir 4-6 mense)
• ¼ koppie olyfolie
• 1 groot ui, fyngekap
• 2 preie, gekap
• 2 middelslag-aartappels, geskil en in blokkies gesny
• 2 wortels, geskil en in klein blokkies gesny
• 200-250 g beesskenkels
• 3 eetlepels vars pietersielie, gekap
• ’n goeie hand vol (of twee) seldery met blare, fyngekap
• 1 blik (410 g) gekapte tamaties
• 2 blikke (410 g elk) boontjies, gedreineer en afgespoel (gebruik nier-, cannellini-, suiker- of botterbone)
• 1½-2 liter hoenderaftreksel
• basiliepesto en parmesaanskaafsels vir garnering
Só maak jy
1 Blink Stefaans. Verhit die olyfolie in ’n groot kastrol en braai die uie en preie daarin totdat dit sag en glansend is. Gooi die aartappelblokkies en wortels by en roerbraai dit vir nog ’n paar minute.
2 Ek soek vleis! Voeg nou die skenkels, pietersielie en seldery by.
3 Gaan maak solank ’n koppie tee. Gooi die tamaties, boontjies en hoenderaftreksel in die kastrol en verhit die sop tot kookpunt.
Draai die hitte laer en laat prut die sop dan totdat die aartappels en vleis gaar en sag is – ongeveer 1½ uur.
4 O vlok! Skep die vleis uit en vlok dit met twee vurke (hou die bene vir Walter die worshond). Druk die aartappels en boontjies effens fyn met ’n aartappeldrukker, sommer so in die kastrol. Dit sal die sop ook laat dikker word. Gooi die vleis terug by die sop en roer alles tot dit mooi deurwarm is.
5 Dis die klein dingetjies… Proe die sop en geur dit met sout en swartpeper. Skep ’n teelepel pesto in elke bakkie wanneer jy dit voorsit en sprinkel parmesaanskaafsels bo-oor.
GROENTESOP: [BRON ONBEKEND]
3 groot shins (bees) of kookvleis/of wildsvleis bene – enige vleis wat jy wil ingooi
300gr maalvleis / of net maalvleis so 500gr
7 wortels gerasper
4 uie gekap of gerasper
5 aartappels gerasper
Paar stukkies seldery gekap
3 tamaties (geskil en gekap
Opsioneel, ek gooi sommer groenbone en pitmielies ook by – so 2 kop elk
Bietjie garlic
1 kop (4 in 1 sop mengsel)
MAAK DAN SO:
Sit die shins onder in jou stoompot
Gooi al die groente en maalvleis bo-op
Heel laaste jou 3 in 1 sopmengsel.
Gooi nou water in tot dat dit net bo die vleis en groentemengsel le
Stoom vir 1 uur
Los dat die stoompot self afstoom
Maak oop en roer deur en verwyder bene
Vat nou enige geur soppoeir , ek vat sommer die Oxtail met Kerrie of oxtail met chutney
Maak aan met bietjie water en gooi by sopmengsel
Kook lekker deur
Proe nou of daar nog sout en peper kort. Ek doen dit gewoonlik heel laaste want dit hang af wat se sop jy gebruik. Partykeer is die sop genoeg vir smaak
OPSIONEEL:
WAT ONS DOEN OM DIE RESEP TE REK IS OM APART SPAGETTI TE KOOK – BREEK SPAGETTI IN KLEIN STUKKIES, KOOK TOT PAP SAG – DREINEER EN GOOI BY SOP MENGSEL HEEL LAASTE EN KOOK NET DEUR.
As jou sop nog te dun is, gooi bietjie soppoeir by of bietjie bisto.
Hierdie resep vries baie lekker. Skep in jou bakkies, laat afkoel en vries.
Indien jy nie ‘n stoompot het nie, kook stadig op stoof tot alles sag en fyn is.
CHICKEN FOOT SOUP:
Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 4 - 6
I don't know how many people actually use the feet of the chicken in their cuisine but many of my people do. The only way I will eat it is if it makes a soup. There are other methods of cooking chicken feet but I must admit I don't like them much at all. Some people curry the feet, stew them or add them to stewed peas but not me.
In my household, we only make this dish one in a while, maybe every four os six months or so. The only reason why we use it is because it adds a nice richness to the soup and it does taste like chicken.
The only different with making the chicken feet soup (called chicken foot soup in Jamaica) and making the beloved chicken soup is that you cook the chciken foot first by boiling for a while. You use the same water it was cooked in to make the soup.
WHAT TO DO:
1.Partially cook the chicken feet then add veges and let finish cooking.
2.Cook chicken feet until very soft and it falls apart then remove bones. Use stock to cook soup.
INGREDIENTS:
•1 1/2 lbs chicken feet, cleaned and trimmed
•1 lb pumpkin, cut into chunks
•2 medium, chopped
•2 large white potatoes, cut into chinks
•1 medium chayote, cut into chunks
•1 lb yellow yam, cut into chunks
•1 green scotch bonnet pepper
•2 stalks scallion
•1 bunch fresh thyme
•1 packet of soup flavoring/soup mix
•4 garlic cloves
•1/2 teaspoon pimento seed
•Salt and pepper to taste
•Water
•2 cups whole wheat flour, for dumplings
•1 cup plain flour, for dumplings
Prepping
You can reuce cooking time by using a pressure cooker for you chicken feet but before youi start you have to decide on your approach. If you are using the pressure cooker it will cut your cooking time in half, you your would need to prepare your vegetables before.
You don't need to peel the pumpkin or the potatoes. Leaving the skin on will add more nutrients to the dish. So just use a soft bristle brush ( I sometimes use a scotch bite pad) to scrub the potato. You can rinse wash the pumpkin skin thoroughly before cutting.
Chop and cut your veges and set aside. Lets start cooking!
FOR DUMPLINGS:
Combine both fours and add a pinch of salt. Add water a little at a time and use the fingers to form the dough. When the dough is formed use heel of palm to kneed for two minutes. Dough should not be too sticky or dry.
To make dumplings, pinch off a golf ball size amount and make a ball with hands, slightly flatten the ball with the fingers and add them to your soup!
INSTRUCTIONS:
1.In your favorite stock/soup pot place 8 cups of water with your pimento seed and smashed garlic cloves. If you are opting for the pressure cooker, use 4 cups water and pressure for 10 minutes.
2.Bring water to a boil then add chicken feet that have been cleaned and prepped OR after pressuring the add 4 more cups water and bring to a boil.
3.When chicken feet are tender add pumpkin and cook for 15 minutes or until the soup starts to get the color of the pumpkin
4.Add your other vegetables and dumplings and cook on medium, covered for 20 minutes.
5.Add soup mix, scallion and scotch bonnet pepper (this will not be spicy). Salt and pepper to taste.
6.Cover and let simmer on medium low until soup starts to thicken and all vegetables are cooked.
ISOPHU [VARS MIELIE EN BOONTJIESOP:] YUMMY!!!!
Sibahle Mtongana, kosredakteur van die tydskrif Drum, het besluit om hierdie resep uit haar kinderdae met Pasella te deel.
(Bedien 4)
1½ k vars mielies
1½ k gedroogde suikerboontjies, oornag geweek
1 t sout
4 k water
2 e olie of botter
1 ui, fyngekap
2 aartapels, geskil en gekap
2 t kerrie poeier
SO MAAK JY:
Plaas die mielies en boontjies in ‘n groot kastrol en bedek met water. Bring tot kookpunt en voeg die sout by. Prut ‘n uur oor lae hitte met die deksel half toe of totdat die water halfpad afgekook het (voeg nog water by indien nodig). In ‘n ander kastrol, verhit die olie of botter en braai die ui 3 minute tot sag. Voeg die aartappels en kerrie by. Voeg hierdie mengsel by die mielies en boontjies en prut nog ‘n uur of totdat alles sag is.
ISOPHU: [FRESH CORN AND BEAN SOUP]
Sibahle Mtongana, the food editor of the Drum magazine, decided to share her favourite recipe from her childhood days with Pasella. This soup is a traditional Xhosa soup.
(Serves 4)
1½ c fresh corn
1½ c dried sugar beans, soaked overnight
1 t salt
4 c water
2 T oil or butter
1 onion, finely chopped
2 potatoes, peeled and chopped
2 t curry powder
WHAT TO DO:
Place the corn and beans in a large saucepan and cover with water. Bring to the boil and add the salt. Simmer over low heat with the lid half on for an hour or until half-cooked (add more water if needed). In another pot, heat the oil or butter and sauté the onion for 3 minutes until soft. Add the potatoes and curry. Add this mixture to the corn and bean mixture and simmer for another hour or until all the ingredients are soft.
ITALIAN CHEESE BALL SOUP:"This can be made with stock or bouillon, which I do most of the time, but since Gram made this during Lent or on meatless Fridays, she used buttered water in place of the stock. Either way, is good."
FOR THE CHEESE BALLS:
1 lb fresh ricotta cheese (goat ricotta is the best)
1 cup finely grated Parmesan cheese (or very dry goat cheese)
2 cups fine dry bread crumbs (or more, as needed)
1 egg
salt and pepper (to taste)
1 or 2 dashes garlic salt
1 good handful of dry, crushed basil
FOR THE SOUP:
1 stick (1/2 cup) butter or margarine
1 medium size onion, finely chopped
3 to 4 stalks celery, finely chopped
a little dry parsley
2 cups chicken stock (or bouillon)
about 4 cups water (may need more, I don't really measure this)
Additional boiling water (if needed)
TO PREPARE THE CHEESE BALLS:
Mix all the ingredients for the cheese balls together. The mixture should be fairly hard, not soft as you make the mixture for ravioli. (If it is soft, when you add them to the hot soup they will come apart and the cheese will just spread all over the soup, no cheese balls. Add more bread crumbs if it seems too soft.) Roll into small balls about 1-inch in diameter. Set aside in refrigerator.
TO PREPARE SOUP:
In an 8-quart stock pot, melt the butter.
Saute onion and celery in the butter on medium high heat until they are translucent. Add the parsley and the stock and about 4 cups water. Bring to a hard boil.
Remove the cheese balls from the refrigerator and gently drop them in the boiling soup. When they are done they will pop to the surface of the soup. Add more boiling water if the cheese balls are not covered. This takes just a few minutes, not more than 10. The soup becomes quite thick and hearty especially if you add some cooked pastine (small specialty macaroni, like Acini de Pepe)
NOTES:
I like to serve this soup with a thick slice of Vienna bread or homemade bread and butter, and a nice green salad with tomatoes. A delicious meatless meal.
The only trick to this soup, as I said before, is to make sure that the cheese balls are very hard.
VINNIGE BOONTJIESOP: [Deur Elma Holt]
Jy benodig (genoeg vir 4)
• 1 pakkie spek, gekap
• 2 uie, fyngekap
• 2 blikke sousboontjies in tamatiesous
• 1 pakkie bruinuiesop
• 850ml warm water
Só maak jy
1. Tsss... Braai die spek. Gooi die uie by en braai dit in die spekvet tot glasig.
2. Waar’s die blikoopmaker? Gooi die boontjies by. Jy kan dit fyndruk of heel hou.
3. Nog uie. Meng die soppoeier met warm water en gooi dit by. Laat dit 10 minute prut en sit voor.
BARLEY AND SAGE SOUP: [Adapted from Deborah Madisons Vegetable Soups] [EEN VAN MY FAVOURITE SOPPE….ABSOLUUT HEERLIK!]
Serves 6 – 8
Ingredients
200g pearl barley, soaked in cold water for 2 hours
40g butter
1 tablespoon olive oil
2 bay leaves
10 – 12 sage leaves, chopped
1 onion, finely sliced
1 carrot, grated
2 cloves garlic, crushed
1 teaspoon tomato paste
Salt and pepper to taste
1 small can of sweetcorn, drained and rinsed
1 x 400g can of kidney bean, drained and rinsed
Method
Melt the butter wit the oil, bay leaves and sage in a wide pot. Add the onion and carrot, cook over medium heat, stirring occasionally until onions begin to soften. Add the garlic and the tomato paste.
Drain the barley, add it to the pot with 2 pints of vegetable stock and salt to taste. Bring to the boil, reduce the heat to simmer, then cover ad cook until the barley is tender about 35 minutes. Taste and adjust seasoning if necessary.
Then stir in sweetcorn and kidney beans and simmer for a few minutes to heat through, before serving.
NOTE:
If you leave this soup overnight, you will see that the stock will have been absorbed by the thirsty barley, so you will have to top off with more stock on reheating.
KAASSOP: [ONBEKEND]
( 6 porsies )
BESTANDDELE
100 g gerasperde wortels ( 125 ml )
100 g gerasperde seldery ( 125 ml )
40 g gekapte uie ( 50 ml )
30 g botter ( 37,5 ml )
12 g koekmeelblom ( 25 ml )
625 ml melk
2 hoenderblokkies opgelos in
500 ml kookwater
200 g gerasperde Cheddarkaas ( 500 ml )
Sout en peper
Gekapte selderyblare
Paprika
50 ml droë witwyn
METODE
Kook wortels en seldery 10 min lank in kookwater. Soteer uie in botter. Voeg koekmeelblom by en roer tot goed gemeng. Roer nou melk bietjiesgewys by en hou sous glad. Voeg hoenderekstrak by en bring tot kookpunt terwyl u gedurig roer. Voeg groente by. Laat weer opkook. Voeg res van bestanddele, behalwe wyn, by en roer totdat kaas gesmelt is. Toets vir smaak, voeg wyn by en sit voor.
KLUITJIESOEP: [ONBEKEND]
Bestanddele:
2 pond Beesvleis
4 – 6 pinte koue Water
2 blaartjies Foelie
6 Naeltjies
1 bossie Suring
Omtrent ½ - ¾ pond Meelblom vir die maak van die kluitjies, asook 1 eetlepel sagte vet en ‘n weinig droë tiemie. Sout na smaak
Metode:
Sny die vleis in stukkies, sit op in die koue water, voeg nou al die ander bestanddele by, behalwe die kluitjies, laat goed kook omtrent 3 – 4 uur lank. ‘n Gesmoorde ui kan ook bygevoeg word.
Meng nou die meelblom met die tiemie en sout na smaak, maak ‘n holte in die middel en gooi die vet daarin. Skep nou van die kokende vloeistof uit die soeppot en maak die kluitjies daarmee aan. Kluitjies moet ‘n “slap deeg” wees. So vinnig as moontlik moet nou gewerk word. Vorm kluitjies met twee teelepeltjies en gooi dadelik in die soep. Maak teelepeltjies af en toe nat in die kokende soep. Sodra kluitjies opkom, is hulle gaar en moet soep dadelik opgedis en bedien word.
MASHED POTATO SOUP: [VIVA POTATO]
This recipe is from Goldie Anderson, a 98‐year‐old woman who lived through the Great Depression and the Dust Bowl of the 1930s. During those tough times she learned to use all of her leftovers. She often turned leftover mashed potatoes into yet another meal – soup!
Ingredients:
2 Tablespoons olive oil or butter
1/2 medium onion, finely diced
2 small bay leaves
3 cups low fat milk
3 cups mashed potatoes
Salt and pepper
2 Tablespoons chopped parsley, if desired
2 Tablespoons grated sharp cheddar cheese, if desired
Directions:
•Heat oil in a heavy soup pot over medium heat.
•Add onions and bay leaves and cook slowly until onions are tender.
•Add milk and bring to a simmer.
•Add mashed potatoes. Mix well with a large spoon.
•Cook until soup becomes smooth.
•Remove bay leaves.
•Season with salt and pepper to taste.
To Serve:
•Garnish with chopped parsley or sprinkle with grated cheese.
SAUSAGE BREAD SOUP: [adapted from a Nick Stellino recipe]
Total Time:2 hrs 5 mins
Prep Time:20 mins
Cook Time:1 hrs 45 mins
Maito's Note:
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe. It is a little labor.
•1/2 tablespoon olive oil
•1/2 onion, diced
•1 carrot, sliced
•1 celery rib, sliced
•3 garlic cloves, minced
•1/16 teaspoon red pepper flakes
•1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
•1/2 teaspoon sugar
•2 tablespoons fresh basil, chopped
•4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
•1 (15 1/2 ounce) can chicken broth
•1 (15 1/2 ounce) can beef broth
•5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
•fresh grated parmesan cheese
•chopped fresh Italian parsley
Directions:
In a large pot, saute onion in oil over medium-high heat for a few minutes.
Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
Add sugar and basil and cook 3 more minutes, stirring frequently.
Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
HAMBURGER SOUP: [ Adapted from a recipe my friend sent me fromAllrecipes]
Ingredients:
1kg ground beef
1 med onion, dived
1 celery stalk, diced
1 carrot, diced
1 14oz can diced tomatoes
5 beef bouillon cubes
4 cups water
2 tbs Worcestershire sauce
1 teas Montreal Steak Seasoning
½ teas garlic salt
¼ teas freshly ground black pepper
Salt to taste
½ cup frozen corn
Shredded cheddar cheese for topping
Preparation:
In a skillet over medium heat, brown the ground beef and drain.
Combine the ground beef with the next 10 ingredients in a slow cooker and cook on low for 5 to 6 hours.
Spoon out in bowls and top with cheddar cheese.
Handsome suggested adding orzo or another tiny pasta to this dish the next time I make it.
CHEESEBURGER SOUP: [ TASTE OF HOME]
A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out.
8 Servings
Prep: 45 min.
Cook: 10 min.
Ingredients
1/2kg ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
•In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the
cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.
ROMERIGE SAMPIOENSOP MET KRAAKBRODE: [Kosredakteur: Vickie de Beer]
Winter warmer kos
Genoeg vir 4
60 ml (4 e) botter
1 ui, gekap
250 g portobellini-sampioene, middeldeur gesny
sout en gemaalde swartpeper
1 liter (4 k) hoenderaftreksel
250 ml (1 k) melk
¼ ui met 2 naeltjies ingedruk
1 lourierblaar
6 peperkorrels
60 ml (4 e) meel
5 ml (1 t) sojasous
’n knypie neutmuskaat
15 ml (1 e) olyfolie
100 g gemengde sampioene, soos sjiitake, sjimeji en enoki
METODE:
Voorverhit die oond tot 200 °C.
1 Smelt helfte van die botter (2 e) in ’n middelslagkastrol en braai die ui en portobellini-sampioene daarin tot goudkleurig. Geur na smaak met sout en gemaalde swartpeper.
2 Voeg die hoenderaftreksel by en kook vir 15 min.
3 Verhit die melk, ui, lourierblaar en peperkorrels in ’n ander kastrol. Haal van die hitte af enlaat vir 20 min. eenkant staan. Gooi die melk deur ’n sif en verwyder die geurmiddels.
4 Smelt die res van die botter en voeg die meel by. Braai vir 1-2 min. en voeg die gegeurde melk bietjie vir bietjie by en roer met ’n draadklopper. Kook vir 5-7 min. tot gaar en roer deurentyd.
5 Voeg die sampioenmengsel by die melkmengsel en geur met die sojasous en neutmuskaat.Verwerk tot glad met ’n stokmenger of in ’n voedselverwerker.
6 Verhit die olyfolie in ’n pan en braai die sampioene daarin tot goudkleurig. Geur met sout en gemaalde peper. Dien die sop in bakkies op en strooi van die gebraaide sampioene bo-oor.
KRAAKBRODE:
Genoeg vir 4-6 dun brode
500 g klaarbereide brooddeeg (vra by die supermark se bakkery)
100 g okkerneute
’n hand vol salieblare
20 ml (4 t) Maldon-sout
60 ml (4 e) olyfolie
METODE:
1 Verhit ’n bakplaat in die oond. Verdeel die deeg in 2 dele en rol elk op ’n skoon, meelbestrooide werkvlak uit.
2 Verf met die olyfolie, strooi die okkerneute en salie oor en geur met Maldon-sout.
3 Sit op die warm bakplaat en bak vir 5-7 min. tot goudbruin. Sit met die warm sop voor.
BAKED POTATO SOUP: [MR FOOD]
1 bag of frozen cubed hashbrowns
1 cup. of frozen, chopped onion, carrot and celery mix (I get this at Dillons. Walmart doesn't have it. If you don't want to use frozen, just chop up 1 cup. worth of the veggies)
32 oz. chicken broth
1 cup. water
3 T. chicken noodle base (you should keep this on hand for soup making, I add it in almost any time I use chicken broth and it adds a lot of flavor)
3 T. flour
1 cup. milk
2 cup. shredded cheddar cheese
1/2 pkg. of ready cooked bacon, chopped
HOW TO COOK:
Add the veggies, broth, water and chicken base to your crock pot. Cook on low for 6-8 hours. In a separate bowl, whisk milk into the flour. To avoid lumps, add the milk to the flour slowly. Don't add the flour to the milk. Then stir the milk mixture into the soup. Then stir in the cheese and bacon. Season with salt and pepper. Serve when the cheese is melted and the soup is thickened.
BEST POTATO SOUP EVER: [TIPS FROM TYPICAL MOM]
Ingredients:
2½kg baby red potatoes, sliced into small bite sized pieces
½ regular package uncooked bacon, finely diced
1 medium onion, diced
¼ bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***FOR GARNISH:***
Shredded cheese
fried bacon bits
chopped green onions
DIRECTIONS:
In large pot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large pan that you boiled the potatoes in, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
BUFFALO CHICKEN CHOWDER:
A hearty and creamy chowder with all of the flavours of buffalo chicken wings!
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
2 tablespoons butter
1- 2kg chicken, cut into bite sized pieces
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
¼ cup flour (rice flour for gluten free)
3 cups chicken broth or chicken stock
hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
salt and pepper to taste
1 cup heavy cream
¼ cup blue cheese, crumbled
Directions
1.Melt the butter in a large sauce pan over medium heat, add the chicken and saute until golden brown, about 8-10 minutes.
2.Add the onion, carrots and celery and cook until tender, about 10-15 minutes.
3.Add the garlic and cook until fragrant, about a minute.
4.Mix in the flour and let it cook for 2-3 minutes.
5.Add the chicken broth and deglaze the pan.
6.Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
7.Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
CREAMY MACARONI AND CHICKEN LIVER SOUP:
Ingredients:
½kg Macaroni Pasta
1 tin Evaporated Milk
1 tin Cream of Mushroom Soup
3 – 4 Chicken breasts cubed
1 x 250g Chicken Liver
3 medium Potatoes cubed
Knorr Chicken Cubes
Pepper
Water
1 Onion chopped
1 – 2 Garlic gloves finely chopped
1 – 2 tbsp Butter
Fish Sauce to taste
HOW TO COOK:
Boil chicken en livers separately until tender. Reserve the chicken stock.
Fry onions, garlic and potatoes in butter untill tender.
Add the chicken-, liver cubes and pasta.
Add about 1 liter of chicken stock and stir. [top up with water if not enough]
Add the chicken soup en let it simmer for 5 – 7 minutes until potatoes and macaroni are cooked.
Then add the milk en season to taste with peper and fish sauce and let it cook through for another 5 – 7 minutes.
I like my soup thick, but you can add more water if that’s what you prefer.
Happy Eating!
MEKSIKAANSE CHILI CON CARNE SOP: [HUISKOS]
Hierdie Meksikaanse gemengde bone en rissiesop met tortilla tjips het behoorlik winterstewels aan. In die styl van chilli con carne sit jy dit voor met goed beleë cheddar, tamatie- en koljander salsa, gebreekte tortilla tjips vir kraak en suurroom vir lafenis.
45 ml olyfolie
350 g beesvleis, in blokkies gesny
2 uie, fyn gekap
2 knoffelhuisies, fyn gekap
2 vars groen brandrissies, fyn gesny
5 ml rooipeper
10 ml gemaalde komyn
2 lourierblare
1 blik gekapte tamaties
900 ml goeie biefaftreksel
2 x blikkies gemengde bone
Bossie vars koljanderblare
Sout en vars gemaalde swartpeper
Tortilla skyfies, gerasperde kaas en suurroom vir opdiening
Metode:
Verhit die olie in ‘n groot kastrol en braai die beesvleis tot goudbruin.
Voeg die uie, knoffel en rissies by en braai vir nog 5 minute.
Voeg die rooipeper en komyn by en braai vir nog ‘n paar minute.
Gooi die aftreksel, lourierblare en blik tamaties by, prut vir ongeveer 1 uur tot die vleis baie sag is.
Voeg die bone by en prut vir nog 30 minute.
Roer die vars koljander by net voor opdiening en sit voor met tortilla skyfies, gerasperde kaas en suurroom.
MARTIE SE KONINKLIKE KERRIESOP: [TJAILATYD RESEPTE]
Bedien 4 mense
2 koppies bevrore ertjies
1½ middelmatige groot ui gekap
2 Wortels in skywe gesny
2 stokkies seldery
2 tamaties (sonder skil) fyngekap
2 middelmatige aartappels in skywe gesny
1 knoffelhuisie fyn gekap
1 teelepel sout
3 teelepels kerrie poeier of na smaak
4 koppies hoender aftreksel
½ koppie room of bulgaarse yoghurt
SO MAAK JY:
Braai uie tot amper bruin is, voeg kerrie en knoffel by en roer saam sodat die geure kan loskom.
Voeg die res van die groente by met 2 koppies hoenderaftreksel en laat dit stadig vir 15 minute prut.
Druk deur sif of verpulp in 'n menger en voeg dan die ander twee koppies aftreksel by en meng goed.
Bêre tot nodig vir gebruik.
Die room/yoghurt word na herverwarming of net voor bediening bygevoeg en ingemeng.
THAI PUMPKIN SOUP: [VEGGIFULL.COM]
Ingredients (serves 4)
1kg butternut pumpkin, peeled, cut into 1.5cm pieces
2 tablespoons red curry paste
270ml can coconut cream
¼ cup roughly chopped fresh coriander leaves
Method
1.Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
2.Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
3.Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.
BASILIE PAMPOENSOP:
Genoeg vir 4 persone
‘n Interessante variasie op die gewone pampoen sop resep
BESTANDDELE:
3 klein uie, geskil en gekap
olie
30-125 ml koekmeel
1 liter hoenderaftreksel
1 kg pampoen of botterskorsies, geskil en in stukke gesny
sout en peper na smaak
1 gekneusde knoffelhuisie
125 ml (½ k) witwyn
45-60 ml (3-4 e) gekapte vars basiliekruid
MAAK DAN SO:
Soteer die uie in ’n bietjie olie tot sag.
Roer die koekmeel by en roer tot glad, voeg dan die hoender-aftreksel by en bring tot kookpunt terwyl jy roer.
Voeg die pampoen by en geur na smaak met sout en peper.
Verlaag die hitte en laat prut tot die pampoen sag is.
Voeg die res van die bestandele by.
Bring tot kookpunt en laat prut sowat 15 minute tot geurig. Verpulp in ’n voedselverwerker.
Kap 2 takkies basilie fyn in ’n voedselverwerker en giet 125 ml (½ k) olie by.
Giet die sop in bakkies en roer ’n bietjie basielolie by.
WENK:
Hierdie sop kan maklik gevries word en ontdooi word wanneer nodig.
TAMATIESOP: [KOOK SUID-AFRIKAANS]
6 persone
500g tamaties, geskil en gekap
250g steurgarnale, uitgedop
25ml botter of margarien
1 ui fyngekap
2 middelslag aartappels in dun skyfies gesny
10ml gekapte dragon
250ml tamatiesap
125ml lemoensap
Sout en peper na smaak
5ml gerasperde lemoenskil
250ml room
METODE :
Verhit botter in kastrol en soteer uie en aartappels.
Voeg tamaties, dragon, knoffel en tamatiesap by en prut vir 15 minute met deksel op.
Puree sop en voeg lemoensap by.
Geur na smaak met sout en peper en verhit stadig.
Voeg lemoenskil, room en steurgarnale by en sit dadelik voor.
WILDSVLEISSOP: [KOOK SUID-AFRIKAANS]
6 persone
Gekapte wildsbene of oorskietvoëlwildsvleis of bene
2 naeltjies
Lourierblaar
1 ui
125ml grofgekapte seldery
1 geelwortel grofgekap
1 raap in dun skyfies gesny
2 liter water
5ml sout
2ml peper
25ml sjerrie of rooiwyn
1 dik sny bruinbrood, gerooster en in blokkies gesny vir garnering
METODE:
Sit wildsvleis, groetnte en speserye [behalwe sout, peper, sjerrie] in kastrol en prut vir 3 ure met deksel op.
Giet deur fyn sif en geur met sout en peper na smaak.
Voeg die sjerrie by en skep uit oor geroosterde broodblokkies en bedien dadelik.
CHICKEN SOUP: [EVERYTHING IN MODERATION]
You will need:
1 chicken-
3 chicken bouillon cubes
2 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1/4- 1/2 cup onions
2 cups COOKED rice
16 oz. Velveeta, cubed
HOW TO COOK:
Boil chicken, then remove from pot. (Remove skin and bones, shred meat and set aside) Strain broth. Add bouillon cubes to boiling broth, then add the vegetables. Bring to a boil, then cover and simmer till veges are tender. Add cooked rice, chicken and Velveeta and stir until cheese is melted. Add salt and pepper to taste and remove from heat.
Serve warm with Crusty bread.
CREAMY PEA AND ASPSRAGUS SOUP: [FOOD IN A FLASH]
Makes 6 cups
Ingredients
cooked pulp of 3 gem squash
700g (1.5 lbs – 24 oz) asparagus
1 red onion
45ml (3 T) olive oil
10ml (2 t) medium curry powder
2.5ml (½ t) minced chilli (optional)
1 litre (4 cups) chicken or vegetable stock (3 T stock powder)
500g (8 oz) baby frozen peas
125ml (½ cup) plain yoghurt (optional)
Method
1.Pre-cook the gem squash by boiling them in halves, then remove the pulp. Set aside. Clean and coarsely chop the asparagus. Set aside.
2.Finely chop the red onion. In a large pot, sauté the onion in the olive oil until softened.
3.Stir in the curry powder and the minced chilli.
4.Simmer for a few minutes.
5.Then add the stock, frozen peas, squash and asparagus.
6.Simmer covered for about 10 minutes or until the asparagus is just cooked.
7.Remove from heat and liquidize until smooth.
8.Leave to cool for a few minutes before adding the yoghurt.
9.Serve warm or cold.
GROENTESOP: [SARIE]
2 uie, in skywe gesny
3 huisies knoffel, fyngekap
30 ml botter
50 ml olyfolie
8 wortels, in blokkies gesny
4 selderystokke, gekap
2 groot aartappels, geskil en in blokkies gesny
1 blik gekapte tamaties
2 lourierblare
10 ml droë gemengde kruie
20 g tamatiepasta
2 ½ liter water
sout en vars gemaalde swartpeper na smaak
SO MAAK JY:
Verhit die botter en olie in 'n groot kastrol. Braai die uie en knoffel saam tot sag, maar nie bruin nie. Voeg die wortels, seldery en aartappels by. Braai die groente saam vir so 10 minute. Voeg die geblikte tamatie, tamatiepasta, lourierblare, gemengde kruie en water by. Geur met sout en vars gemaalde swartpeper. Bring tot kookpunt en laat stadig kook vir minstens 6 ure. Vul aan met water indien nodig.
My persoonlike probleem met die resep hierbo is dat daar geen vleis in die sop is nie, ek sou 'n paar stukke beesnek of skeen bietjie bruinbraai saam met die uie en knoffel, en dan die res van die bestandele byvoeg, en dan lank kook, kook tot die vleis los van die been is, en kry 'n lekker broodjie reg om saam met die sop te eet.
As jy nie 6 ure het om sop te kook nie, gebruik 'n druk koker, en jaag hom aan, soms wil mens darm sop in die week ook kook.
Lekker eet
Potjie.
HEARTY BEEF AND NOODLE SOUP: [PAULA DEEN]
Servings: 4-6
1½kg beef short ribs
26 ounces chicken stock
1 cup red table wine
1 cup water
1 (14.5 oz.) can stewed tomatoes
1 bag parsnips (about 6) course chopped
1 large onion (sliced)
1 tablespoon olive oil
4 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
Salt and pepper to taste
1 (12 ounce) bag extra-wide egg noodles
WHAT TO DO:
Season short ribs liberally with salt, pepper and garlic. In a large soup pot with 1 tablespoon of olive oil brown short ribs on all side until no red is showing (about 15 minutes). Once browned remove and wrap in foil. Turn heat on high and add 1 cup red wine and deglaze the pan. While liquid is still boiling add butter and flour stirring constantly. Slowly add chicken stock and water. Return short ribs to pot. Cover and cook about 3 hours until meat pulls away from bone easily. Remove bones and save to make beef stock for a later use.
Preheat oven to 400º F.
In a 9 x 13 baking pan add parsnips, onions and 1 tablespoon olive oil and toss. Roast for 30 minutes stirring two to three times. While vegetables are roasting cook egg noodles as directed on package. Add vegetables and noodles to soup and simmer on low another 15 minutes. For a thinner soup add water or chicken stock as desired.
HEAVY CREAM ~If you need heavy cream for a recipe, make your own by combining mix 2/3 cup whole milk with 1/3 cup melted unsalted butter.
This will give you 1 cup of heavy cream....good to know!
GARDEN GAZPACHO IN A JAR: [FOOD IN A JAR]
4 parts diced tomatoes
2 parts diced cucumber
1 part diced bell pepper (I used yellow)
1/2 part thinly sliced green onions
1/2 part extra virgin olive oil
1 handful cilantro leaves
A few cloves of garlic
WHAT TO DO:
Place ingredients in a jar in pretty layers. Give with written instructions to the lucky recipient to blend in a blender with tomato juice as desired for taste and consistency and seasonings to taste as desired: salt, pepper, lime or lemon juice, cayenne pepper sauce.
BUTTERNUTSOP:
30 ml olie
2 uie gekap
15 ml kerriepoeier
1.2 kg "butternut" gekap
1 liter hoenderaftreksel
1 appel geskil en gerasper (opsioneel)
sout en peper
250 ml melk
15ml maizena
250 ml room (opsioneel)
SO MAAK JY:
1. Braai kerriepoeier en uie in olie.
2. Voeg butternut by en kook vir 5 minute.
3. Giet hoenderaftreksel oor, roer appel in en geur.
4. Kook tot die groente sag is Laat effens afkoel, versap en herverhit weer vir 5 minute.
5. Meng melk en maizena en gooi in sop. Verhit verder. Voeg room by indien verkies.
6.Bedien met broodrolletjies.
THE FAMOUS SENATE RESTAURANT BEAN SOUP:
½ - 1 pk dried navy beans [you can use tin butter beans for a quicker soup]
four quarts hot water
1½kg. smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
WHAT TO DO:
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.
QUICK CARROT AND BUTTER BEAN SOUP:
IN A POT I PUT:
1.Can of drained butter beans
2.One onion chopped
3.Grated carrots
4.Chicken stock cube
5.Coriander or parsley to flavour
6.Water
4 - 6 sliced bacon pieces
salt and pepper to taste
WHAT TO DO:
Bring to the boil and simmer covered for about 20 minutes.
The amount of ingredients may sound a bit vague, use them as a guide.
You'll know it's right, it'll taste right!
LENSIESOP MET WORSIES:
Lensies, 500 ml
Ui, 1 groot
Wortel, 1
Seleryloot, 1
Botter of vet, 2 eetlepels
Spek, 125gm in blokkies gesny
Meelblom, 2 eetlepels
Vleisekstrak, 12 koppies
`n Hambeen
Aartappels, 2 middelslag
Weense worsies, 12.
MAAK SO:
Week die lensies oornag in water.
Die volgende dag, stowe die fyngekapte groente (met uitsondering van aartappels) met die botter en spek 15 minute lank oor lae hitte.
Roer die meel glad daarin en voeg dan die geweekte lensies by.
Meng goed, en voeg vleisekstrak en hambeen by. Stowe `n uur lank en voeg dan die aartappels by, en kook nog `n halfuur.
Voeg gekookte worsies, in skywe gesny, by en dis op.
LENTIL AND BACON SOUP: [ BY SUZIE STEVENS]
This is a variation of pea and ham soup – not much of a variation because ham hocks are used in each. Rather than using split peas, this recipe uses brown and red lentils.
A real winter favourite, it is basically a lentil soup with the bacon adding to the flavour.
1 smoked ham hock
2 litres water
2 bay leaves
1 brown onion
1 carrot
3 sticks celery
2 cloves garlic
1.5 cups brown lentils
1/2 cup red lentils
1 tablespoon extra virgin olive oil
salt and pepper to taste
parsley or coriander for garnish
WHAT TO DO:
Cover the ham hock with water in a large pot – this is usually about two litres but more is OK. Bring to boil, reduce heat and simmer for two hours. Remove from heat. Put in the refrigerator overnight and skim fat from the top in the morning.
Soak brown lentils overnight. You can soak in boiling water for a couple of hours on the day you make the soup if you prefer.
In a second pot, saute chopped onions, crushed garlic, celery and carrot. Add stock made the previous day. Add drained brown lentils and red lentils (these don’t need to be soaked) and bring to boil. Reduce heat and cook for a couple of hours.
Before serving, remove the ham from the hock. Break up into small pieces and add to the soup. Garnish with chopped parsley. For something a bit unusual but great, sprinkle with chopped coriander.
COOKING TIP
If the soup is too thick, you can add more water. If too runny, add a half cup of more red lentils. These don’t take long to mush up and don’t need to be soaked beforehand.
LENTIL AND PASTA SOUP:
Hot, hearty and packed with cholesterol-lowering fibre, this soupy broth is perfect for those evenings when you just can’t be bothered making an effort with dinner.
Did I mention it takes a maximum of just 20 minutes? And it dirties just 1 cooking pan?
Quick pointer: just make sure you have some tasty crusty bread to go with this lentil pasta, cos it's one juicy beast…
Serves 2-3
(200g/7oz of tiny ditali pasta (OR macaroni)
1 clove of garlic
400g/14oz tin brown lentils
5 stalks of fresh parsley
Extra virgin olive oil
Salt
Pepper
Equipment:
One deep cooking pan/skillet (ideally non-stick)
STEP 1 - Quick preparation first:
- Wash and de-stalk the parsley, then tear up the leaves.
- Peel the garlic clove, chop off its ends, and cut into quarters.
- Boil a kettle (for future pan top-up!)
STEP 2 - Cover the base of your pan in olive oil and heat on a medium/high hob.
- When the oil’s hot (not smoking!), turn down to medium, add the garlic and fry for 2-3 mins until it begins to brown.
Choice! If you don’t want to fish it out of your dish later, scoop out and trash the garlic now. Otherwise, leave in for a stronger flavor.
STEP 3 - Now the garlic is browning, throw in the can of lentils, then a second can’s worth of hot water from the kettle.
- Also add a half-teaspoon of salt, half the parsley leaves, and as much pepper as you like (if in doubt, a quick pinch).
- Stir regularly until the water is boiling.
STEP 4 - If it’s boiling, throw in your pasta and cook as per its packet’s instructions (probably 10 minutes).
- Stir continuously yet gently, as lentils can stick to the pan but they are a bit fragile.
Important: If most of the water evaporates before the pasta is cooked (taste it to test), add half a cup more boiling water from the kettle – better too liquidy than too dry and sticky.
- When the pasta is cooked, add to bowls and serve by add the remaining parsley on top.
Done!
Eat with: Big chunky handfuls of your favorite crusty bread.
POOR MAN SOUP: [EVERYTHING IN MODERATION]
It's close to a Poor Boy Soup, and it's very economical and most ingredients are staples so I didn't even have to shop for this recipe.
If you want to give it a try, here's what you'll need:
1/2 onion (minced)
3 tsp. minced garlic
2 Tbsp. butter
250g ground beef [mince]
Cook onion and garlic in butter until onion is transparent.
Brown ground beef and mix with garlic and butter and all to a large soup pot.
Add: 3 cans chicken broth and 2 bouillon cubes (That have been dissolved in boiling water), 1 can stewed tomatoes, 1 small can (8 oz.) tomato sauce, 1/2 can sweet corn.
Bring to a boil then simmer on low for at least 30 minutes. Add cooked pasta (I used spaghetti) and heat through.
Serve with crusty bread.
OUTYDSE BOONTJIESOP SOOS OUMA DIT GEMAAK HET:
100 g spekvleis, in kleiner stukke gesny
1 pak (500 g) droëbone, geweek
3 liter (12 k) water
500 g beesskenkelvleis, in stukke gesaag
1 ui, grof gekap
1 beesvleisaftrekselblokkie
2 ml neutmuskaat
125 ml fyn gekapte vars pietersielie of 2 teelepes gedroog
Sout en vars gemaalde swartpeper na smaak
SO MAAK JY:
Braai die spekvleis in 'n groot kastrol tot gaar. Dreineer die bone en voeg saam met die koue water en skenkelvleis by die spek. Bedek en laat prut tot die bone sag is. Voeg dan die ui, aftrekselblokkie, neutmuskaat en pietersielie by en laat nog ongeveer 'n uur prut. Geur met sout en peper.
MOROCCAN PEANUT AND TOMATO SOUP:
1 onion, finely chopped
4 cloves of garlic, minced
2 Tbsp margarine
1 (28oz) can tomatoes, crushed or diced
1 cup peanut butter
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water
WHAT TO DO:
In a large pot, sautè onion and garlic in margarine until translucent. Add remaining ingredients, except water. Bring to a boil, stirring constantly, being careful not to burn the mixture. Add water slowly. Reduce heat to simmer and cook uncovered for 10-15 minutes. Stir occasionally.
BOTTERSKORSIE EN BILTONGSOP: [RADIO LAEVELD RESEPTE]
Gooi die volgende in ‘n pot.
2 Gekapte Uie,
2 Gekapte Knoffelhuisies,
3 Granny Smith appels geskil en in blokkies gesny,
2 Meduim geskilde aartappels in blokkies gesny,
2 Botterskorsies, geskil en in blokkies gesny,
½ teelepel Kerriepoeier, sout en peper en
2 Hoenderaftrekselblokkies opgelos in 750ml water.
Biltong vir garnering en om bietjie in die sop te voeg.
MAAK DAN SO:
Kook alles saam tot gaar en sag. Jy kan die sop fynmaak met jou kapokaartappelmaker indien jy van ‘n van ‘n fyner sop hou.
Voeg 100ml Bulgaarse Jogurt by net voor opdiening.
Geniet !!!
SAUSAGE BREAD SOUP: [NICK STELLINO RECIPE]
Total time :1 hrs 45 mins
Maito's Note:
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe.
•1/2 tablespoon olive oil
•1/2 onion, diced
•1 carrot, sliced
•1 celery rib, sliced
•3 garlic cloves, minced
•1/16 teaspoon red pepper flakes
•1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
•1/2 teaspoon sugar
•2 tablespoons fresh basil, chopped
•4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
•1 (15 1/2 ounce) can chicken broth
•1 (15 1/2 ounce) can beef broth
•5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
•fresh grated parmesan cheese
•chopped fresh Italian parsley
Directions:
In a large pot, saute onion in oil over medium-high heat for a few minutes.
Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
Add sugar and basil and cook 3 more minutes, stirring frequently.
Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
MARTIE SE KONINKLIKE KERRIESOP: [TJALATYD - RSG]
Bedien 4 mense
2 koppies bevrore ertjies
1½ middelmatige groot ui gekap
2 Wortels in skywe gesny
2 stokkies seldery
2 tamaties (sonder skil) fyngekap
2 middelmatige aartappels in skywe gesny
1 knoffelhuisie fyn gekap
1 teelepel sout
3 teelepels kerrie poeier of na smaak
4 koppies hoender aftreksel
½ koppie room of bulgaarse yoghurt
SO MAAK JY:
Braai uie tot amper bruin is, voeg kerrie en knoffel by en roer saam sodat die geure kan loskom.
Voeg die res van die groente by met 2 koppies hoenderaftreksel en laat dit stadig vir 15 minute prut.
Druk deur sif of verpulp in 'n menger en voeg dan die ander twee koppies aftreksel by en meng goed.
Bêre tot nodig vir gebruik.
Die room/yoghurt word na herverwarming of net voor bediening bygevoeg en ingemeng.
AZTEC SOUP: [CLOSET COOKING]
Ingredients:
1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
4 jalapeno peppers (chopped)
1 tablespoon chili powder
1 tablespoon ground cumin
1 butternut squash (cut into bite sized cubes)
8 cups of vegetable stock
1 28 ounce can diced tomatoes
1 19 ounce can black beans
1 cup salsa verde
1 cup quinoa
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
1 cup corn kernels
1/2 cup chopped cilantro
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic and the jalapeno peppers and saute until fragrant, about 1 minute.
4. Add the chili and cumin and saute for a minute.
5. Add the squash, stock, tomatoes, salsa verde, quinoa, oregano, bay leaf, salt and pepper.
6. Simmer until the squash is tender, about 20-30 minutes.
7. Turn off the heat and stir in the corn and cilantro.
TOMATO SOUP: [BY CHRISTINE CAN COOK]
There is nothing more comforting than tomato soup and grilled cheese sandwiches on a cold winter day. I'm not sure why I never made my own tomato soup before - my husband loves tomatoes. We both really enjoyed this soup - I enjoyed it more than I thought I would. I don't think I would like it as much on its own - it's more of a dip for my sandwich than anything else. This is a cream-less version of tomato soup - which is a great way to cut calories - but I think I would prefer it with the extra richness that the cream provides.
Ingredients
4 tbsp. extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
pinch of hot red pepper flakes (optional)
1 bay leaf
2 (28 oz) cans whole tomatoes
1 tbsp. brown sugar
3 large slices good quality sandwich bread, cubed
2 cups low sodium chicken broth
Directions
1. Prep your sandwich bread by removing the crusts and cube into bite sized pieces.
2. Heat oil in a Dutch oven over medium-high heat then add onion, garlic, red pepper flakes and bay leaf.
3. Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.
4. Stir in the tomatoes and their juice, brown sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally with a potato masher, until bread is completely saturated and starts to break down. Remove and discard bay leaf.
5. Transfer the soup to blender or use a immersion blender in the pot and process until soup is smooth and creamy.
6. Return the soup into the dutch oven (if you transferred it to a blender) and stir in the chicken broth. Bring the soup to boil and season to taste with salt and pepper. Sprinkle each portion with pepper and drizzle with a garnish of olive oil.
VEGGIE SOUP WITH SWEET BASIL: [(adapted from Simply]
Serves 6
Ingredients
6 tablespoons olive oil, divided
3 tablespoons water
1/2 large red onion, chopped
2 leeks, white part only, sliced
1 large Russet or sweet potato, peeled and cubed
2 stalks celery, sliced
2 medium carrots, peeled and sliced into rounds
1 medium-sized zucchini, cubed
12 fresh green beans, cut into 1 inch pieces
2 quarts vegetable or chicken stock
4-6 ripe tomatoes, seeded
4 garlic cloves
30 fresh basil leaves, washed and dried
1/2 teaspoon black pepper
salt to taste
hot sauce to taste
Directions
1) In a large stockpot, combine 3 tablespoons of the olive oil with the water.
2) Add the onion, leeks, potato, celery, carrots, zucchini and green beans; sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.
3) Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
4) Meanwhile, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil in a food processor or blender. Pulse until pureed.
5) Stir the tomato-basil puree into the cooked soup. Allow soup to warm, but do not return to a boil. Season with 1/2 teaspoon pepper, and salt and hot sauce to taste. Enjoy!
* Vegetable Bean Soup with Sweet Basil Variation: To make the soup a bit heartier (and to please my husband), add 1 can (15 ounces) drained and rinsed white beans in Step 5 when adding the tomato puree.
CREAMY CURRIED CAULIFLOWER SOUP:
Serves 4
Curry powder and almondmilk conspire here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth.
¼ cup raw sunflower kernels
3½ cups unsweetened almondmilk, divided
3 teaspoons mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets
WHAT TO DO:
Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
PESTO BEAN SOUP: [adapted from Food Network magazine]
Olive Oil
4 cloves garlic, sliced thin
Pinch of red pepper flakes
2/3 cup celery, finely chopped
2 cans cannellini beans, drained
1 cup water
3 tbsp pesto (click here & scroll down for my basil pesto recipe)
2 cups chicken broth or stock
1/2 cup roasted red peppers, chopped
2/3 cup ham, diced
Salt & Pepper to taste
METHOD:
Heat about 2 tbsp of olive oil in a medium/large saucepan, and add the garlic, celery and red pepper flakes. Saute on medium heat for about 2 minutes. Add the beans and water, and simmers for about 15 minutes or until it begins to thicken. Add the pesto and chicken stock, stirring to combine, and cook for 15 minutes. Add the roasted red peppers and ham, salt & pepper to taste, and simmer for another 15 minutes before serving.
Serves 4.
PUMPKIN BASIL SOUP: [AMY’S NUTRITARIAN KITCHTEN]
Ingredients:
1 medium onion, coarsely chopped
1 lb roasted pumpkin (how to)
3 1/2 c vegetable broth
1-16 oz can white beans, drained and rinsed
2 T fresh basil, finely chopped
salt and pepper to taste
Directions:
In a large soup pot, water saute onions (or with a very small amount oil) over medium-low heat until tender, stirring occasionally (5-10 minutes). Stir in pumpkin, broth, beans, and basil. Simmer for eight minutes, covered, stirring occasionally. Turn off heat and let stand for ten minutes to cool. In a blender, process soup in batches until smooth. To serve, ladle soup into bowls and top each with 1 tablespoon of grated parmesan cheese if desired.
Amy's notes:
I used fresh roasted pumpkin for my recipe, but it could easily be substituted for canned pumpkin, around 15-16 ounces. Make sure to use canned pumpkin, and not canned pumpkin pie filling.
BEESSKENKEL EN GROENTESOP:
500 g rooi gespikkeide suikerbone (625 ml)
25 ml olie
1 ui, gekap
1 kg beesskenkels
500 ml beesvleisaftreksel
4 wortels, gerasper
2 preie, in ringetjies gesny
3 rape, gerasper
3 selderystingels, gekap
100 ml vars pletersielie, gekap (1/2 bossie)
sout en peper na smaak
405 g tamatieroomsop (1 blik)
MAAK DAN SO:
Verwyder die stokkies en dowwe pitte uit die bone, was dit en week dit oornag in koue water.
Verhit die olie in `n swaarboomkastrol en braai die ui en vleis tot bruin.
Voeg die bone, weekvloeistof en aftreksel by en kook dit 3 uur. Voeg nog aftreksel by indien nodig.
Skep die vleis uit voordat dit te sag kook en van die bene loskom. Sny dit in blokkies en hou dit eenkant.
Voeg die groente en pietersielie by en kook die sop totdat al die groente sag is.
Skep van die groente uit en versap dit, of druk dit deur `n sif. (Die hoeveelheid groente wat versap of fyn gedruk word, sal bepaal hoe dik die sop uiteindelik sal wees.)
Voeg die fyn groente en vleisblokkies, wat eenkant gehou is, by die res van die sop.
Voeg sout en peper by.
Laat kook die sop goed deur en roer dit om voordat dit opgeskep word.
CHAKALAKA SOUP WITH BOEREWORS MEATBALLS: [SOUP TUESDAY]
FOR THE SOUP:
2 Carrots
1 Red Pepper
1 Green Pepper
2 Onions
1 Red Chili
1tsp Minced Garlic
2tsp Minced Ginger
3 Tomatoes (Peeled)
1 Tin Chopped Tomatoes
1 Tin Canellini Beans
1.2l Stock
2tbsp Tomato Puree
1tsp Curry Powder
1tsp Cumin
Handful of Chopped Fresh Coriander
FOR THE MEATBALLS:
250g Boerewors Sausage
1 Onion
1tsp Cayenne Pepper
1tsp Turmeric
METHOD:
1. Make the meatballs. Chop the onion very finely and combine with the de-skinned boerewors (Or you could use another type of sausage if you can't get the proper stuff). Add the spices and mix everything together and then roll out into small balls, about 3cm across. Put these in an airtight container and then refrigerate for about an hour.
2. Slice the onion, red and green pepper, carrot and chili.
3. In your soup pan, heat some oil, then add the vegetables, as well as the curry powder, cumin, ginger and garlic. Fry for 5 minutes, until the vegetables start to soften and are thoroughly coated with the spices.
4. Add the tinned tomatoes, beans, puree and stock then bring to the boil and simmer for 30 minutes.
5. After 20 minutes, heat some oil in a frying pan and then cook the meatballs until they are nice and brown.
6. Add these, as well as the skinned chopped fresh tomatoes to the soup and cook for 5 minutes, then serve.
7. Garnish with a handful of chopped coriander or flat leaf parsley.
4 INGREDIENT PEA SOUP: [Alli from An Open Cookbook]
Making healthy soup recipes at home may seem like a daunting task, but this 4 Ingredient Pea Soup recipe from Alli from An Open Cookbook shows you just how easy it really is. This is one of the best low calorie soup recipes for those who don't have lots of spare time and money. Alli says, "This super simple recipe with keep you warm on a cold winter evening. You can whip it up quickly on those busy week nights. Serve with a nice salad and slice of bread."
4 cups
INGREDIENTS:
2 tablespoons olive oil
1 whole shallot, minced
4 cups peas, frozen and defrosted or made from scratch
1 cup vegetable broth
Salt and black pepper, to taste
METHOD:
In a medium pot, heat the olive oil on medium heat.
Add in the shallots and cook until softened.
Pour in the peas and vegetable broth and bring to a boil.
Reduce heat to a simmer for about 10 minutes.
Turn off heat and allow to cool a bit.
Transfer to a food processor or blender.
Puree until smooth.
Pour back into the pot to warm.
Season with salt and pepper and serve immediately.
CARROT AND BUTTER BEAN SOUP: [QUICK AND EASY RECIPES]
1 Can of drained butter beans
One onion chopped
2 Grated carrots
Chicken stock cube
Coriander or parsley to flavour
Water
METHOD:
Bring to the boil and simmer covered for about 20 minutes
The amount of ingredients may sound a bit vague, use them as a guide. You'll know it's right, it'll taste right!
CARROT SOUP: [QUICK AND EASY RECIPES]
This soup is easy to make and can be frozen. Made with leeks, ginger and carrots rich in vitamin B, it makes a hearty meal served with crisp bread, any day of the week.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 30 mins
Ingredients
• 1 Tbs olive oil
• 1 leek, halved lengthways, thinly sliced
• 6 carrots, peeled, chopped
• 4 cm piece ginger, peeled, grated
• 500 ml water
• 2 KNORR Vegetable Stock Cubes
• 2 cups water
• Sour cream, dill, and toast, to serve
Instructions
Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften. Add water and Knorr Vegetable Stock Cubes to saucepan. Cover and bring to the boil. Reduce
heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender. Remove from heat. Set aside to cool slightly. Liquidise soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper. Ladle soup into bowls. Top with sour cream and dill. Serve with toast.
CHICKEN AND KALE SOUP: [adapted from Eating Well]
2 boneless & skinless chicken breasts, cut into bite size pieces
8 cups kale, chopped or sliced thin [spinach will do to]
20 oz chicken stock
1 cup of a dry white wine
1 tbsp olive oil
1 cup onion, sliced thin
2 tbsp garlic, chopped
1 tbsp fresh rosemary, chopped
¼ cup water
2 tbsp Dijon mustard
1 tbsp cornstarch
¼ tsp salt
¼ tsp pepper
METHOD:
Add olive oil to a medium saucepan heat on medium low. Add onion, garlic and rosemary and cook for about 2 minutes stirring occasionally. Add the wine, cover and bring to a boil. Uncover and cook for about 5 minutes or until the wine is almost evaporated. Add the chicken broth, chicken and kale and simmer for about 5 minutes or until chicken is cooked through.
In a separate small bowl, whisk together the water, cornstarch and Dijon together until smooth. Add it to the soup and stir well to combine. Bring to a boil for 1 minute, then turn off heat. Season with salt & pepper.
Makes 3 servings.
OXTAIL MUSHROOM SOUP: [FOOD MAYHEM.COM]
1 - 1½kg beef oxtails
12 cups of water, divided
1 (28 oz) can crushed tomatoes
2½ cups sliced onions
2 cups diced carrot
½ cup sa cha sauce [chinese fish sauce]
8 ounces crimini mushrooms, sliced
7 ounces enoki mushrooms, bottom cut and broken apart
5 ounces beech mushrooms, bottom cut and broken apart
kosher salt and pepper to taste
METHOD:
1. Cut any large chunks of white fat (usually only on the large pieces)off the oxtails.
2. Put the oxtails, 8 cups of water, crushed tomatoes, and onions in a large pot. Throw in some salt and pepper. Cover and bring to a boil on hight heat.
3. Stir, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally. Skim oil off the top with a spoon ( I got about 3/4 cup out). This will take about 10 minutes.
4. Stir in carrots and sa cha sauce and continue simmering for another 4o minutes, stirring occasionally. Add 4 cups of water and bring back to a boil. Bring down to a simmer and cook for another 30 minutes. Taste and adjust seasoning.
5. Stir in the mushrooms and simmer for another 10 minutes. Taste and adjust seasoning as necessary. Serve.
MEALIE SOUP - CORN SOUP:
4 Tablespoons butter
1 cup onions, finely chopped
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken broth (about 1½ cans)
1 Tablespoon salt
1 teaspoon black pepper.
WHAT TO DO:
In a large saucepan, melt the butter over moderate heat.
Add the onions and sauté for 5 minutes.
Stir in the tomatoes and cook for a few more minutes.
Add the corn, milk, chicken broth, salt, and pepper. Simmer for 15 minutes.
Serve with crackers.
Serves 6 to 8.
SEAFOOD CHOWDER:
Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon
Add and cook over low heat until yellow: 4 tbsp. minced onion
Add: Liquor from 2 (7 oz.) cans minced or whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water
Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.) cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper
Heat to boiling, stirring occasionally. Serve immediately.
Makes 6 servings.
Note: butter may be used in place of pork or bacon.
LAMSVLEIS BOONTJIESOP: [IDEES]
Hierdie is die kosspan se gunsteling-Suid-Afrikaanse sopresep. Dit is ’n heerlike dik, vleiserige sop, en iets waarsonder ’n mens in die winter nie kan klaarkom nie.
Genoeg vir: 4-6
Bereidingstyd: 20 minute, plus weektyd
Gaarmaaktyd: ongeveer 2 uur
• 30 ml olyfolie
• 250 g strepiespek
• 2 groot uie, gekap
• 2 groot wortels, geskil en in blokkies gesny
• 1 kg aartappels, geskil en in blokkies gesny
• 800 g lamskenkels
• 500 ml suikerboontjies, oornag geweek
MAAK DAN SO:
1 Verhit ’n bietjie van die olie en braai die spekvleis daarin. Skep die helfte uit sodra dit gaar is, en laat die res bros braai. Hou albei apart eenkant. Sny dit in kleiner stukkies.
2 Gooi nog ’n bietjie olie in die kastrol en soteer die ui, wortel en aartappel tot dit goudbruin is. Skep dit uit en hou dit eenkant.
3 Verhit die res van die olie en braai die vleis bruin. Voeg die boontjies en twee liter kookwater by. Verhit die mengsel tot kookpunt. Verlaag die hitte, sit die deksel op en laat dit kook vir twee uur of tot die vleis baie sag is.
4 Voeg die sagte spekvleis en uiemengsel by en laat dit vir nog 30-60 minute prut tot al die bestanddele saggekook het.
5 Skep ’n kwart van die mengsel uit en maak seker daar is niks bene oor nie. Maak dit fyn in ’n versapper en gooi dit terug in die kastrol. Geur dit na smaak.
6 Sit die sop voor met stukkies brosgebraaide spekvleis bo-op.
OXTAIL MUSHROOM SOUP: [FOOD MAYHEM.COM]
This soup has some of my favorite stuff, beef oxtails, sa cha sauce, and a plethora of mushrooms. Obviously, Lon was not home for dinner tonight. (Lon is slowly easing them into his diet though.) This big pot of soup will store well in the fridge and reheat well any time. It’s comforting and diverse, good for any family. Serve with rice, noodles, rice cake (the Asian one, not the styrofoam stuff), or even bread.
OXTAIL MUSHROOM SOUP:
3.4 pounds beef oxtails [3 -4 groot stukke of klompie klein stukkies]
12 cups of water, divided
1 (28 oz) can crushed tomatoes
2 1/2 cups sliced onions
2 cups diced carrot
scant 1/2 cup sa cha sauce
8 ounces crimini mushrooms, sliced
7 ounces enoki mushrooms, bottom cut and broken apart
5 ounces beech mushrooms, bottom cut and broken apart
kosher salt and pepper to taste
WHAT TO DO:
1. Cut any large chunks of white fat (usually only on the large pieces)off the oxtails.
2. Put the oxtails, 8 cups of water, crushed tomatoes, and onions in a large pot. Throw in some salt and pepper. Cover and bring to a boil on hight heat.
3. Stir, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally. Skim oil off the top with a spoon ( I got about 3/4 cup out). This will take about 10 minutes.
4. Stir in carrots and sa cha sauce and continue simmering for another 4o minutes, stirring occasionally. Add 4 cups of water and bring back to a boil. Bring down to a simmer and cook for another 30 minutes. Taste and adjust seasoning.
5. Stir in the mushrooms and simmer for another 10 minutes. Taste and adjust seasoning as necessary. Serve.
PASTA E FAJOILI SOUP: [STICK A FORK IN IT]
INGREDIENTS:
1kg ground beef
1 small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
28 oz can diced tomatoes
15 oz can tomato sauce
15 oz can beef broth (plus more for heating)
15 oz can red kidney beans (with liquid)
15 oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
8 oz dry ditalini pasta [sien foto]
DIRECTIONS:
In a large stockpot, brown the ground beef over medium heat until cooked through. Drain and return to the pot. Add the onions, carrots, celery, garlic and saute for 10 minutes, stirring occasionally. Add the remainaing ingredients, except for the pasta, then simmer for 1 hour.
Just before the soup is done, cook the pasta in boiling water until al dente. Drain the pasta, add to the soup and simmer for 5-10 minutes more. Serve with grated parmesan cheese and a nice big hunk of french bread.
*Freezer Friendly Tip* – this soup makes a ton, and freezes beautifully, but I would suggest freezing it without the pasta in it, since sometimes pasta does not hold up well in the freezer and gets mushy. Just make fresh pasta before you eat.
RIBOLLITA: [UNKNOW SOURCE]
Kan deurgaan vir 'n baie dik tipe sop [stew]
2 onions finely chopped
2 carrots chopped
2 celery sticks finely chopped
1 large clove garlic crushed
Palm of chopped parsley
1 potato chopped
2 large baby marrows chopped
250g spinach washed and chopped
1 tin chopped peeled tomatoes
½ lt water
1 packet tomato soup (powdered)
3 slices bread
Salt and pepper
Oil for frying
WHAT TO DO:
Chop up the vegetables that need chopping into 2 cm pieces.In a pot on a medium heat add the finely chopped onion and garlic, cook until the onion is soft.Add the rest of the vegetables and cook for about 3 minutes stirring constantly.Add the water, tomato soup and tin of tomatoes, stir and simmer for about 20 minutes until the vegetables are soft.Taste and season with salt and pepper, break up the bread, add it to the mixture and simmer on low for another 30 minutes with the lid off stirring occasionally.Serve straight away with warm crispy bread.
SOMERSET SAMPIOENSOP: [IDEES]
Judy Pearce het uit Somerset, ’n graafskap in Engeland, vir my dié sampioensop-resep gestuur.
Genoeg vir: 4
Bereidingstyd: 15 minute
Gaarmaaktyd: 30 minute
• 30 g botter
• 1 klein ui, fyngekap
• 1 knoffelhuisie, fyngedruk
• 500 g sampioene, gekerf
• 1,25 liter groente- of hoenderaftreksel
• 150 ml droë witwyn
• 10 ml gekapte vars origanum
• 10 ml gekapte vars tiemie
• room (opsioneel) en melbaroosterbrood, om voor te sit
SO MAAK JY:
1 Smelt die botter in ’n groot kastrol, voeg die ui en knoffel by en braai dit stadig terwyl jy dit af en toe roer. Dit moet sag wees, maar nie verkleur nie.
2 Voeg die sampioene by en roer die mengsel af en toe. Laat dit vir 10 minute oor lae hitte prut.
3 Gooi die aftreksel en wyn in die kastrol, voeg dan die origanum en die helfte van die tiemie by, en geur dit na smaak.
4 Verhit die mengsel tot kookpunt, sit die deksel op en laat dit prut vir 10 minute of tot die sampioene sag is. Sit dit voor met die orige tiemie bo- oor en ’n bietjie room, indien verkies. Bedien dit met melbaroosterbrood of korserige brood.
Kok se wenk Indien jy ’n roomsop verkies, gooi die sop in ’n versapper en pols dit tot glad. Óf versap net die helfte en meng dit met die res.
FIFTEEN MINUTE BBQ CHICKEN PIZZA SOUP: [TIDY MOM]
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn with peppers, drained
2 12 oz cans Swanson’s Chicken, drained
1 1/2 Cups Chicken Broth
1/2 Cup BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt
1/2 Cup fresh cilantro leaves, chopped
WHAT TO DO:
1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro.
4-6 servings
BLACK BEAN SOUP: [Recipe by Lou]
Ingredients
1-2 tbsp olive oil
1 stalk celery (chopped)
1 carrot (chopped)
1/2 an onion (chopped)
2 cloves garlic chopped
3/4 tsp cumin
1/2 tsp oregano
4 cups water (or 2 cups water/2 cups vegetable stock)
1/2 cup crushed tomato
2 19 oz cans black beans, rinsed and drained
salt & pepper to taste
Directions
Chop celery, carrot, onion and garlic.
Heat 1 tbsp of oil over medium heat in a large pot, add celery, carrot, onion, garlic and spices. Cook over medium heat for 4-6 minutes, until vegetables have softened.
Add the crushed tomatoes and cook for a minute before adding the water (or the water/stock). Add in the two cans of black beans and bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Then remove some of the black beans (about 1/2-3/4 cup). Using an immersion blender, or regular blender puree the soup. Once the soup is pureed, add the black beans back in.
Serve with a dollop of sour cream on top!
CABBAGE SOUP:[favehealthyrecipes.com]
This is the easiest way to make cabbage soup from scratch. This cabbage soup diet recipe is tomato-based with extra vegetables for variety. On top of that, it's one of the best recipes to try if you're looking to lower your calorie intake. Did you know that cabbage is very low in calories?
Ingredients
46 ounces tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned, skinned, and shredded
1 cup celery, finely diced
Instructions
Mix everything together and bring to a boil. Reduce heat and simmer for 30 minutes. Refrigerate until cool. Serve chilled with sour cream.
4 INGREDIENT PEA SOUP: [Alli from an open cookbook]
Making healthy soup recipes at home may seem like a daunting task, but this 4 Ingredient Pea Soup recipe from Alli from An Open Cookbook shows you just how easy it really is. This is one of the best low calorie soup recipes for those who don't have lots of spare time and money. Alli says, "This super simple recipe with keep you warm on a cold winter evening. You can whip it up quickly on those busy week nights. Serve with a nice salad and slice of bread." Yields: 4 cups
Ingredients:
2 tablespoons olive oil
1 whole shallot, minced
4 cups peas, frozen and defrosted or made from scratch
1 cup vegetable broth
Salt and black pepper, to taste
Instructions:
In a medium pot, heat the olive oil on medium heat. Add in the shallots and cook until softened. Pour in the peas and vegetable broth and bring to a boil. Reduce heat to a simmer for about 10 minutes. Turn off heat and allow to cool a bit. Transfer to a food processor or blender. Puree until smooth. Pour back into the pot to warm. Season with salt and pepper and serve immediately.
BILTONG SOP: [IDEES]
Bedien met Melba Toast!!
Biltongsop
125ml (1/2 k) botter
2 Beesvleisaftrekselblokkies
2 t gemaalde swartpeper
½ t neutmuskaat
½ t koljander
250ml koekmeelblom
500ml melk
1,5L kookwater
1 k gerasperde cheddar kaas
200g fyngekerfde biltong
Room en port (opsioneel)
100g bloukaas, gerasper of gekummel
METODE:
Smelt botter in kastrol, krummel aftrekselblokkies oor en voeg die speserye by.
Roer die meel in, meng water en melk, voeg dit by die meelmengsel, roer aanhoudend, jy soek nie klonte nie!!!!
Verwyder sop van die stoof, en roer die chedderkaas en helfte van die biltong in.
Moenie die mengsel weer laat kook nie, hou net warm.
Roer ‘n bietjie room en port in net voor opdiening.
Skep sop in borde, sprinkel orige biltong oor, en krummel bloukaas oor.
CORN AND BACON CHOWDER/STEW: [CREATIVELY DELISH]
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
INGREDIENTS:
•2 cans sweet corn, drained
•2 small potatoes, peeled and diced
•1 small sweet potato, peeled and diced
•1 small onion, diced
•4 garlic cloves, minced
•1 tsp thyme
•1 TBS paprika
•14 oz low sodium chicken broth
•½ C skim milk
•6 bacon slices, cooked and chopped
•5 tsp flour
•1 TBS olive oil
WHAT TO DO:
1.In a large pot, heat oil, garlic, onions, thyme, ½ tsp salt and ¼ tsp pepper until onions soften over medium high heat.
2.Add flour and mix to combine.
3.Pour broth and milk into pot and whisk frequently until sauce is boiling.
4.Add bacon, potatoes, corn and paprika. Cover and let simmer, stirring occasionally until potatoes soften (about 5 minutes)
5.In a food processor, pulse 1 cup of soup until combined. Mixture should be a thicker substance.
6.Return to pot. If you want it thicker, pulse another ½ cup of the soup.
7.Combine soup again and serve with fresh chives or a little shredded cheese.
8.Add more salt, pepper or paprika as you wish.
SPILT PEA SOUP: [CLOSET COOKING]
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6
A bowl of a good split pea soup is pure comfort food and a great way to enjoy that leftover ham bone!
INGREDIENTS:
•1 tablespoon oil
•1 onion, diced
•2 carrots, diced
•2 stalks celery, diced
•2 cloves garlic, chopped
•1 teaspoon thyme, chopped
•6 cups ham broth or chicken broth or vegetable broth
•1 pound split peas, picked over
•1 ham bone
•2 bay leaves
•salt, pepper and cayenne to taste
•1 tablespoon grainy mustard
•1 tablespoon lemon juice
WHAT TO DO:
1.Heat the oil in a large pot over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
2.Add the garlic and thyme and cook until fragrant, about a minute.
3.Add the liquid, split peas, ham bone and bay leaves, bring to a boil, reduce the heat and simmer until the spit peas are soft and just starting to fall apart, about 1-2 hours.
4.Remove the ham bone and bay leaves, season with salt, pepper and cayenne to taste, mix in the mustard and lemon juice and optionally puree with hand blender to desired consistency.
Option: Slow cooker method: Optionally implement steps 1 & 2 and then place everything into the slow cooker and cook on low for 8+ hours.
Option: Add a parmesan rind to simmer in the soup and remove before serving.
Option: Add two cups diced ham at the end and cook for 5 more minutes.
Option: Add one cup fresh or frozen peas at the end and cook for 5 more minutes.
Option: Add 1 teaspoon smoked paprika.
Option: Serve garnished with grainy mustard, sour cream, paprika, ham, etc.
Option: For vegetarian use vegetable broth and omit the ham bone.
BEEF BARLEY SOUP: [MR FOOD]
Serves: 8
Cooking Time: 1 hr 10 min
What You'll Need:
•2 tablespoons vegetable oil
•1kg beef stew meat, cut into 1/2-inch chunks
•1 onion, chopped
•8 ounces sliced fresh mushrooms
•3 carrots, coarsely diced
•1 (14.5-ounce) can diced tomatoes, not drained
•8 cups beef broth
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•3/4 cup quick-cooking pearl barley
WHAT TO DO:
1.In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.
2.Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
NOTES:
•This is great to serve after a bone-chilling barn-raising, or any day you could go for some real hardy soup-slurping goodness!
MA FRANCIS SE LENSIESOP: [KOSKENADES]
Braai 2 gekapte uie, 1,5 kg bees skenkel en 1 pakkie opgesnyde spek saam in bietjie olie totdat die vleis bruin is. Rasper en kap al die groente in ‘n pakkie vars groentesop mengsel(seldery,prei,raap,wortel,aartappel,pietersielie) tot fyn - jy koop dit by ‘n groentewinkel of by Pick&Pay/SPAR/Checkers – rasper 4 ekstra aartappels by en gooi alles by die gebraaide vleismengsel.
Gooi 1 pakkie droee rooilensies en 1 blikkie gekapte tamaties by. Gooi +-2 liter water by en kook vir so 2 ure totdat alles sag is. Geur met sout en peper na smaak.
MAAK DAN SO;
Braai 2 gekapte uie, 2 gekneusde knoffelhuisies en 1 kg bees of lamskenkels totdat die vleis bruin is. Voeg 500g rooi lensies, 3 cm geskilde gekapte vars gemmer, 2 eetlepels wit asyn, 2 eetlepels suurlemoensap, 2 liter kookwater (+- 8koppies), 1 teelepel sout en ‘n kwart teelepel kerriepoeier by. Kook vir +- 2 ure totdat die vleis van die bene afval.
BEETROOT LEAVES POTATO SOUP: [Shilpa]
INGREDIENTS:
2 cups chopped beetroot leaves and stems
1/2 cup onion
1 tea spn chopped garlic
1/2 cup lentils (I used 16 bean mix with barley) soaked
1 cup chopped potatoes
1/2 tea spn cumin powder
4 cups vegetable broth
1/2 tea spn lemon pepper seasoning (or use lemon juice and pepper)
Oil
Salt
WHAT TO DO:
Heat oil and add onion, garlic, a little salt. Fry till onions are soft.
Add the beetroot leaves and stems and let them cook down a bit.
Add potatoes, lentils, cumin powder, broth. Cook till lentils are soft (I cook in either rice cooker or pressure cooker).
When done, add lemon pepper seasoning (or lemon juice and pepper).
Serve hot with some grated cheese (optional).
Serves : 3-4
Preparation time : 30 mins
ERTJIESOP: [WEGRY SE BOSKOS]
Hoekom sal ’n mens nou die winkel se ertjiesop eet as dit so maklik is om self hierdie heerlike, vullende en gesonde sop te maak?
Jy het nodig (vir 6-8 porsies):
•1 x 250 g-pak swoerdlose spek (in blokkies gesny)
•1 x 500 g-pak droë-ertjies
•1 klein ui, geskil en fyngekap
•2 wortels, geskil en in blokkies gesny
•1 aartappel, geskil en in blokkies gesny
•1 blokkie biefekstrak, opgelos in 1 koppie kookwater
•7 koppies kookwater
sout en peper na smaak
MAAK DAN SO:
Spekvet en gesond.
Braai die spek, sonder botter of olie, in ’n groot kastrol en roer gereeld sodat dit nie aanbrand nie.
Roer sy sake.
Gooi al die bestanddele buiten die sout en peper by die spek sodra dit gaar is. Prut oor stadige hitte vir ’n uur en roer kort-kort om te keer dat dit aanbrand.
Stamp fyn.
Dreineer die ertjiemengsel deur ’n vergiettes (of hou sommer die deksel van die kastrol skeef as jy nie ’n vergiettes het nie), en hou die vloeistof. Druk die ertjies fyn met ’n aartappeldrukker. Die spekblokkies sal natuurlik nie heel fyndruk nie, maar dit gee die sop ’n lekker tekstuur.
Maak dik weer dun.
Gooi die gedreineerde water by die sopmengsel en meng dit deur. Voeg ’n bietjie water by as die sop te dik lyk. Geur met sout en peper na smaak.
Maggies, is daar seconds?
Sit dit terug op die plaat of kole om deurwarm te word. Sit voor met brood en ’n bakkie biltong as die sop die hoofmaal is.
VARIASIE:
Om tyd te spaar kan jy die droë-ertjies vervang met 500 g bevrore ertjies (verminder dan die water na 4 koppies). Die sop sal baie vinniger gaar wees omdat die ertjies nie so lank neem om sag te kook nie.
CHICKEN SOUP: [posted by Daily Dose of Fresh]
Can Chicken soup cure a common cold or flu? I don’t know, what I do know is that it really makes you feel better! Chicken soup is comfort food it heats you right up from the inside, sooth all aces and pains and simply just lift your spirits. I wonder if anyone had Chicken soup to mend a broken heart, Neh just a thought I believe Ice cream still works for that!
So what is your comfort food when live don’t look so bright?
INGREDIENTS:
1 Onion chopped
1 tsp chopped garlic
5 ml Robertson’s veggie spices
Olive oil for frying
4 -6 pieces of chicken (Breast, thighs with skin and bones)
1.5 liter water
5 carrots peeled and chopped
1/2 bunch of celery stalks and leaves chopped
1 potato cubed
HERE'S HOW:
In a large pot fry the onions, garlic and veggie spice with a little olive until soft. Add the Chicken pieces and fry for another minute. Add the carrots, celery and potato with the water. Cook with lid on until the potatoes are soft. Remove the Chicken from the pot and remove all bones and skins. Flake the chicken meat and transfer back to the pot, cook with the lid until the carrots are soft. Remove some of the oil floating on top with spoon and season with Salt and pepper.
SWEET POTATO, RED PEPPER AND COCONUT MILK SOUP: [averie cooks]
Yield: about 32 to 36 ounces (4 to 4 1/2 cups)
Prep Time: 5 minutes
Cook Time: 10 minutes, microwave
Total Time: 15 minutes
INGREDIENTS:
1 extra-large sweet potato (or 2 to 3 smaller sweet potatoes), peeled and diced into 1-inch cubes
about 3/4 cup water
1 large red bell pepper, de-seeded and chopped into large pieces
one 14-ounce can coconut milk (I used Trader Joe's Light Coconut Milk)
optional seasonings - any included should be seasoned to taste : salt and pepper; red pepper flakes, cayenne pepper, chili powder; cinnamon, ground ginger, ground nutmeg; garlic powder, onion powder, curry powder
optional additional vegetables - while steaming the sweet potato, steam carrots, squash, zucchini, or other vegetables on hand
WHAT TO DO:
Place sweet potato cubes in a large microwave-safe bowl or baking dish, add 3/4 cup water or until the water comes up about 1-inch high in the base bowl (the cubes do not need to be fully submerged in water; water simply needs to be present to create steam), cover bowl with plastic wrap, and heat on high-power for 13 to 15 minutes, or until sweet potatoes are very fork-tender (microwave temperatures and strengths vary and so will cooking times). Transfer cooked potatoes to a high-speed blender or food processor, add the red pepper, coconut milk, and blend on high power until very smooth and creamy.
Taste the soup and wait five minutes before seasoning it, and if desired season to taste (Note: I tasted the soup and thought it was bland and that it needed salt and pepper but did nothing and got sidetracked. After going back to it five minutes later, my palate had adjusted and I realized I preferred the pure flavors of potatoes, peppers, and coconut milk and added nothing; however, season to your taste preferences. Adding a pinch of salt and pepper to each individual's bowl before serving works fine).
Optionally, garnish with finely diced red peppers, a drizzle of coconut milk, coconut oil, coconut butter, or olive oil; fresh herbs, nuts or seeds, dollop of sour cream or yogurt; a dash of salt, pepper, cinnamon, nutmeg, ginger. Store soup in an airtight container in the refrigerator and reheat in the microwave or on the stovetop. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.
CHICKEN GNOCCHI SOUP: [Recipe adapted from Freida Loves Bread and Allrecipes]
Time: 30-40 minutes total
Yield: 12 servings
INGREDIENTS:
1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 T olive oil
1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container
7 C water
8 chicken bullion cubes
1 (16 ounce) package Potato Gnocchi
4 C half and half
1 1/2 C spinach, chopped
1 t thyme
1/8 t nutmeg
1 T sugar
1/4 C cold water
5 T cornstarch
salt and pepper
2 T butter
WHAT TO DO:
1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.
2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.
3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.
4. Take the lovely rotisserie chicken out of the package and set it on a plate.
5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.
6. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.
7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir.
8. Add the chopped chicken and bring the soup to a boil.
9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast.
10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot.
11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil.
12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.
13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.
14. Taste it and season it to your liking with salt and pepper.
Enjoy!
GARBANZO [CHICKPEA] HEARTY SOUP WITH POTATOES: [by Rkapoor]
My grand-ma would make this soup and fill the home with aroma of cinnamon and spices.
Happy to share and hope you enjoy this recipe.
Can be enjoyed with bread, steamed rice or just a bowl of it by itself.
INGREDIENTS:
1 cup raw garbanzo (wash and soak for 6 hours minimum - garbanzo will double in size,
alternative is to use canned garbanzo and would not need to soak for 6 hours)
2 medium potatoes peeled and cut (soak in water after cutting to avoid browning)
1.5 cups vegetable/chicken stock or water
1 table spoon clarified butter or olive oil
pinch of asafoetida
1 teaspoon cumin seeds
2 cloves
1 or 2 bayleaves
1 cinnamon stick (or powder)
1 medium onion chopped
salt to taste
1 tablespoon grated ginger root
1 tablespoon minced garlic
1 medium tomato cut
1 green chili chopped
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon cumin powder
1 teaspoon garam masala
black pepper to taste
handful of chopped cilantro
Lemon juice to taste
LETS COOK:
* Drain the garbanzo water and give it a fresh rinse.
* Heat oil on medium heat in pressure cooker.
* When the oil is hot add asafoetida, cumin seeds, cloves, bayleaf and cinnamon stick. Stir in for one second.
* Add chopped onions, salt and cook till onions are transparent.
* Add garlic and ginger and cook for one minute
*Add chopped tomatoes, green chilies, red chili powder, turmeric powder, cumin powder and cook for 2 mins
* Add cut potatoes, garbanzo beans and water (or stock).
* Close the pressure and cook on medium heat for 30mins (3 whistle).
* Once all the pressure escape open and add garam masala, pepper powder. Should taste for how spicy it is before adding these two ingredients.
* Add lemon juice to taste.
* Garnish with chopped cilantro and enjoy!!
ALTERNATIVE:
If using pot to cook then use the canned garbanzo. Drain and wash the garbanzo. Canned garbanzo cooks faster. Cook in pot covered until the garbanzo and potatoes are soft.
CHAKALAKA SOUP WITH LITTLE BOEREWORS BALLS: [This recipe was originally published on Scrumptious]
Serves 8
INGREDIENTS:
•3 Tbsp (45 ml) sunflower oil
•4 carrots, peeled
•3 small green peppers, finely sliced lengthways
•4 onions, peeled and finely chopped
•1 stick celery, finely chopped
•1 green or red chilli, deseeded and finely chopped (or more, to taste)
•4 cloves garlic, peeled and crushed
•2 Tbsp (30 ml) grated fresh ginger
•6 large, ripe tomatoes
•4 cups (1 litre) tomato juice (the sort you’d use for a tomato cocktail)
•3 cups (750 ml) water or vegetable stock
•2 tins baked beans in tomato sauce
•2 tsp (10 ml) medium-strength curry powder
•1½ tsp (7.5 ml) cumin
•salt and milled black pepper
•½ cup (125 ml) finely chopped fresh parsley or coriander
BOEREWORS BALLS:
•500 g slim boerewors, or similar sausage
•½ cup (125 ml) channa [chickpea] flour
•1 tsp (5 ml) paprika
•½ tsp (2.5 ml) turmeric
HERE'S HOW:
Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.
For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the channa flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley.
HADDOCK CHOWDER: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 25 minutes
An easy to prepare chowder using onion soup mix with the addition of some smoked haddock and sweet potato to make it rich and satisfying.
INGREDIENTS: [Serves: 6]
•20 ml SPAR canola or olive oil or margarine
•1 small onion, chopped or 2 small leeks, well rinsed and sliced
•2 stalks celery, chopped
•1 medium sweet potato, peeled and cubed finely
•1 litre hot water
•55g packet SPAR white onion soup powder
•1 chicken stock cube
•2 boxes frozen haddock in cheese sauce (400 g), thawed in the fridge
HERE'S HOW:
1.Gently sauté the onion, celery and sweet potato together in the heated oil or margarine.
2.Mix the soup powder to a thick paste with a little cold water. Add in the hot water and pour it all into the vegetables, stirring until it thickens. Crumble and stir in the stock cube. Cover and simmer for 10 minutes until the potato is soft.
3.Slide the contents of the fish pouches into the soup. Loosely break up the fish pieces into chunks, and stir in the sauce, cooking gently until the fish is cooked through.
4.Check seasoning and serve.
HAM AND BEAN SOUP: [CLOSET COOKING]
Ham and beans are perfect companions and they truly shine in this soup which is pure comfort food!
Servings: 4-6
Prep Time: 15 minutes
Soak Time: 8 hours
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
INGREDIENTS:
•1 tablespoon oil
•1 onion, diced
•2 cups carrots, diced
2 stalks celery, diced
•2 cloves garlic, chopped
•1 teaspoon thyme, chopped
•6 cups ham broth or chicken broth or chicken stock
•1 pound dried white beans such as navy, great northern, cannellini, picked over and soaked over night in water
•1 ham bone (or 2 ham hocks)
•salt, pepper and cayenne to taste
2 cups cooked ham, diced (omit if you are using ham hocks)
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 7-10 minutes.
2.Add the garlic and thyme and cook until fragrant, about a minute.
3.Add the broth, white beans and ham bone, bring to a boil, reduce the heat and let simmer, covered, until the beans are tender, about 1-2 hours.
4.Remove the bone or ham hocks and if you are using the ham hocks, strip the meat from them and dice or shred it.
5.Optionally puree some or all of the soup with a blender, add the ham and simmer for 30 minutes.
6.Season with salt, pepper, and cayenne to taste.
OPTION:
Green beans are an amazing addition; add them near the end and let them cook until just tender.
JAMAICAN CHICKEN NECK SOUP: [JAMAICAN'S RECIPE - Photo by Therese Edwards]
INGREDIENTS:
•3lt water
•500g chicken necks
250g carrots, cubed
•6 Pimento Seeds/Berries (Allspice)
•250g turnips, cubed
•3 Garlic pegs crushed
•250g Pumpkin/Squash (cut up into 1 inch pieces)
•250g cho cho/Christophine (cut up into 1 inch pieces)
•250g yellow yam, cut up
•3 sprig thyme
•2 stalks escallion
•1 tablespoon salt
•1 packet Jamaican Chicken Noodle or Cock Soup
•1 Medium Irish Potato (optional)
WHAT TO DO:
1.Boil chicken necks in 3lt water for 15 minutes with pumpkin, cho cho, pimentos, garlic and salt
2.Cut up vegetables, yam and cho cho and add with the other ingredients to the pot
3.Dumplings/spinners may be added if desired.
4.Simmer for ½ hour until yam is cooked (soft but not mushy) and the soup is of a medium consistency.
5.Serves 6
MJ’s SEA FOOD CHOWDER: [CAPE COOK]
INGREDIENTS:
1 onion finely chopped
Mussels in shell or half shell
Deveined headless prawns
Calamari steak cut into fingers
Hake cat into bite size pieces
1 cup cream
Oil for frying
WHAT TO DO:
In a little oil fry the onions until soft and remove from the oil. Fry the hake quickly in the oil and remove, add the calamari to the pot and fry quickly, add the cream to the pot and then the mussels, cook for about 5 minutes, add the prawns and the onions, once the prawns are done, add the fried hake and heat through, serve with the bread and a Signal Gun Chardonnay.
After a whole day of MJ cooking, I had to bring something to the party as well. The other day I found some nice fat harders at Checkers, in my opinion one of the most underrated fish in South Africa. I decided to braai the harders wrapped in vine leaves, it acts as a second skin to the harders, ensuring that the flesh stays nice and moist, and at the same time it flavours the fish.
EASY POTATO AND BACON SOUP: [COOKING LIGHT]
INGREDIENTS:
•1 tablespoon butter
•1/2 cup chopped onion (time saver: buy chopped onion in the container at the grocery store)
•2 1/2 tablespoons all-purpose flour
•3 cups chopped red potato (about 1 pound)
•1 1/4 cups 1% low-fat milk
•3/4 cup fat-free, lower-sodium chicken broth
•1/2 cup water
•1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
•2 tablespoons chopped green onions
OPTIONAL:
•5 strips cooked center cut bacon, crumbled
•Salt and pepper to taste
WHAT TO DO:
1.Melt butter in a medium saucepan over medium-high heat. Add onions to pan; sauté 3-4 minutes or until onion is tender.
2.Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
3.Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.
4.Cover, reduce heat, and simmer 10 minutes.
5.Add 1/2 cup reduced-fat sharp cheddar cheese; cook 2 minutes or until cheese melts, stirring frequently.
You can decide to top each serving evenly with 1 1/2 teaspoons chopped green onions and bacon. Add salt and pepper if desired.
This is a great recipe to eat while bundled in blankets on the couch reading your favorite blog!
PARSNIP AND SWEET ONION SOUP:
INGREDIENTS:
1 white sweet onion
2 medium shallots
1 very large parsnip or 2 smaller parsnips (about 500g total)
2 tablespoons uncooked white rice
1/2 cup cream (or skip for a vegan recipe; it will still be good)
1+ cups chopped mushrooms (the good kind, ideally: shiitake or trumpet or elephant ear, rather than button but button if you must)
water
olive oil
salt
chives
special equipment: hand blender, food mill, or regular blender
WHAT TO DO:
Chop the onion and shallots and sauté them in a little olive oil. Peel the parsnip, and chop it also. Anything from 5 mm to 15 mm cubes is fine, but the smaller you chop, the faster the soup will cook.
Add the parsnip to the onions; sauté a few more minutes. Add water to cover the vegetables by about 15 mm. Add the rice. Bring the soup to a boil, and then lower the heat to a simmer.
Meanwhile, clean the mushrooms and slice them vertically. Sauté them in a little olive oil and cook until they soften, release their liquid, and begin to brown. Set aside.
When the parsnips in the soup are soft, use a hand blender to puree the soup in the pan. Stir in the cream. Taste, and add salt and/or water as-needed.
Ladle into bowls, and add some mushrooms to each serving. Snip chives over the top and serve.
GROWWE GROENTESOP MET SPEK: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
BENODIG:
olie vir braai
250 g spek of gerookte varkvleis, grof gesny
1, 5 L (6 k) groenteaftreksel
4 selderystingels, fyn gekap
1 ui, in blokkies gesny
2 wortels, in blokkies gesny
1 patat, gerasper en in blokkies gesny
1 blik (400 g) botterbone, gedreineer
sout en vars gemaalde swartpeper
60 ml vars kruie (pietersielie, tiemie, koljander en basiliekruid) fyn gekap
100 ml gerasperde parmesaankaas
MAAK DAN SO:
Verhit die olie en braai die spek of varkvleis ’n paar minute tot gaar en geurig in ’n groot kastrol.
Giet die groenteaftreksel by die spek of varkvleis.
Voeg die seldery, ui, wortels en patat by en bring tot kookpunt.
Verlaag die hitte, plaas ’n deksel op en laat prut sowat 20 minute.
Voeg die botterbone by en laat prut nog 10 minute.
Geur met sout en peper.
Maak die sop gedeeltelik fyn met ’n staafmenger sodat dit steeds ’n growwe tekstuur het.
Roer die vars kruie by die sop.
Skep teelepels vol van die gerasperde kaas in klein hopies op ‘n gesmeerde bakplaat.
Verprei die kaas effens en rooster dit onder die roosterelement.
Laat rus die koekies ‘n minuut en trek dit van die bakpapier af.
Skep die sop in bakkies en sit ‘n paar parmensaankoekies bo-op die sop.
BEEF AND BARLEY SOUP: [ROBERTSONS RECIPES]
3 hr 20 min cooking time
Serves 6
INGREDIENTS:
•500 g Lean Soup Meat (soft shin, brisket or stewing steak on the bone, cut into small pieces)
•3 ltr Water
•1 Onion peeled and chopped
•4 Carrots sliced
•2 Baby Marrows sliced
•3 Celery Stalks chopped
•3 Potatoes peeled and quartered
•250 ml Pearl Barley
•15 ml Robertsons Origanum
•30 ml Robertsons Steak & Chops Spice
•Robertsons Atlantic Sea Salt and Robertsons White pepper to taste
WHAT TO DO:
1.Put the water in a large pot with the meat and bring to the boil.
2.Add the onion, carrots, baby marrow, celery, potatoes, and barley, Oreganum and Steak and Chops Spice. Reduce the heat.
3.Cover, and simmer gently for about 3 hours. Allow to cool and remove all bones.
4.Reheat and season to taste with salt and pepper.
5.Cheese toast: Take slices of crusty bread and toast on one side, spread the other side with grated cheese. Sprinkle with Robertsons Paprika and grill until it bubbles. Serve with the hot soup.
BEENSOP: [Deur Huisgenoot Digitaal]
Lewer 8 groot porsies.
BENODIG:
1 kg beesskenkels met baie vleis aan, in 4 cm dik skywe gesaag
1 kg murgbene (sonder vleis en vet), in skywe gesaag
50 ml olie
5 L water
2 uie, gehalveer en in dik skywe gesny
2 selderystingels, met blare, gewas, gehaar en grof gekap
4 geelwortels, geskil en in dik skywe gesny
1 – 2 rape, geskil, in kwarte gesny en met suurlemoensap bedek
6 kruienaeltjies
1 klein stukkie pypkaneel
2 – 3 lourierblare
6 takkies pietersielie, goed gewas
6 wonderpeperkorrels
15 ml swartpeperkorrels
sout na smaak
MAAK DAN SO:
Vee die skenkels skoon af en maak seker daar is geen saagsels aan die bene en vleis nie.
Verhit water in ’n groot kastrol tot kookpunt.
Skep die vleis en bene daarin, verhit weer tot kookpunt en skep uit.
Druk die skenkels en bene droog met ’n skoon vadoek.
Gooi die blansjeerwater weg.
Verhit die olie in ’n groot ysterpot of sopkastrol en braai die skenkels aan weerskante lank en stadig oor matige hitte tot bruin.
Skep uit en giet die oortollige vet af.
Giet 250 ml van die water in die kastrol waarin die vleis gebraai is en roerskraap sodat al die vaste deeltjies op die boom oplos.
Skep die skenkels en murgbene in die kastrol terug en voeg die res van die water by.
Verhit tot kookpunt en skep die skuim af.
Voeg die res van die bestanddele by en laat stadig 2 – 3 uur onbedek prut.
Vul die water aan indien nodig.
Die skenkelvleis behoort nou sag te wees en die sop moet ’n geurige vleissmaak hê.
Geur met meer sout en peper indien nodig.
Verwyder die murgbene en skep die murg versigtig uit.
SPICY ROAST RED PEPPER SOUP: [ROBERTSONS SPICE RECIPES]
25 min cooking time
Serves 4
INGREDIENTS:
•4 Red Peppers seeded and cut into quarters
•10 ml Olive Oil
•1 Onion chopped
•5 ml Robertsons Garlic Flakes
•2 Leeks sliced
•15 ml Robertsons Crushed Chillies
•425 g Can of Tomatoes
•125 ml Vegetable Stock
•5 ml Balsamic Vinegar
WHAT TO DO:
1.Place the peppers, skin side up in a baking tray under a hot grill, and grill the skins until they blacken.
2.Cool in a plastic bag and then peel away the skin and roughly chop the flesh.
3.Heat the olive oil in a small saucepan, and sauté the onion, garlic flakes, leeks and chilli.
4.Transfer the pepper and onion mix to a blender and add the tomato and stock.
5.Blend until smooth and then add the vinegar.
6.Season to taste with black pepper.
7.Serve chilled.
ROAST BUTTERNUT SOUP: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4 - 6
Culinary Tip:
Don’t discard your pumpkin or butternut seeds when preparing pumpkin or butternut. Rather keep them aside, wash under running water to remove any clinging squash then spice them, drizzle with a little olive oil and roast in the oven at a low heat for about 15 minutes. Use the roasted seeds to garnish a salad or any dish that has pumpkin or butternut in it.
INGREDIENTS:
•Oil
•2 Onions
•1.5 Cubed kg Butternut
•4 Celery Stalks
•10 ml Robertsons Garlic Flakes
•750 ml Vegetable Stock
•3.5 ml Robertsons Cinnamon
•Salt and Black Pepper to taste
WHAT TO DO:
1.Place the cubed butternut in a roasting pan, sprinkle with salt and pepper and drizzle with oil.
2.Place in a preheated oven (180°C) and roast until soft.
3.In a pan, fry the onion until tender, add the celery and Garlic Flakes and fry till soft.
4.Add the vegetable stock and Cinnamon.
5.Lastly add the roasted butternut, draining off any oil.
6.Bring to the boil.
7.Remove from heat, cool and blend till smooth.
8.Adjust seasoning if necessary and add some cream.
BLACK BEAN NOODLE SOUP: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 4-6
INGREDIENTS:
•30 ml Olive Oil
•1 Onion chopped
•Garlic Cloves crushed
•5 ml Robertsons Rosemary
•5 ml Robertsons Sage
•Tin of Chopped Tomatoes peeled
•750 ml Vegetable Stock
•410 g Canned Black Beans drained
•125 g Small Shell Pasta
•65 g Parmesan Cheese grated
•250 g Croutons
WHAT TO DO:
1.Heat oil and sauté onion until it is translucent. Add garlic, rosemary and sage and sauté for a further minute.
2.Stir in tomatoes and simmer about 10 minutes, stirring occasionally, until sauce begins to thicken. Stir in stock and black beans and simmer 5 minutes. Transfer soup to a blender or food processor and purée.
3.Return soup to saucepan over medium high heat and bring to a boil. Stir in pasta and simmer 8-10 minutes until al dente.
4.Season with salt and pepper to taste. Sprinkle soup with Parmesan and serve with croutons.
ERTJIESOP MET SPEK: [IDEES]
(4 porsies)
BENODIG:
125g strepiespek gekap
30ml botter
1 ui gekap
500ml groenteaftreksel
500g bevrore ertjies
100ml melk of room
1ml neutmuskaat
Vars brood om mee voor te sit
MAAK DAN SO:
Rooster die helfte van die spek onder ‘n warm element tot bros. Hou dit eenkant vir garnering. Smelt die botter in ‘n groot kastrol en braai die uie tot sag. Voeg die res van die spek by en braai vir 2 min. Voeg die aftreksel by en verhit tot kookpunt. Voeg die ertjies by en laat kook vir 5min of tot ertjies sag en gaar is. Laat effens afkoel, gooi in voedselverwerker of pols met handmenger tot glad. Voeg die melk/room en neutmuskaat by en sit terug op die stoof tot deurwarm. Geur dit met swart peper. Sprinkel die bros spek oor en sit voor met vars brood
Bron: Idees
RINA'S HEARTY BEEF AND BEAN SOUP: [KOO RECIPES]
Serves 4 – 6
INGREDIENTS:
1 large onion (chopped),
15 ml oil,
4 to 6 beef soup bones or shins,
2 cups warm water,
1 x 35 g KOO Concentrated Wet Stock Beef Flavour sachet,
1 medium potato (chopped),
1 medium carrot (chopped),
1 celery stalk (chopped),
1 x 410 g KOO Whole Peeled Tomatoes,
½ cup red lentils,
½ cup pearl barley, dry chilli to taste,
1 x 410 g KOO Baked Beans in Tomato Sauce,
1 x 410 g KOO Butter Beans,
1 x 65 g KOO Tomato Paste Garlic Flavour,
1 x 410 g KOO Mixed Vegetables, fresh mixed herbs
WHAT TO DO:
1.Fry the chopped onion in a small amount of oil until translucent.
2.Fry up the beef soup bones/shins until well browned.
3.Add 2 cups warm water and the KOO Concentrated Wet Stock Beef Flavour sachet and simmer for 5 minutes.
4.Add chopped potato, carrot, celery, KOO Whole Peeled Tomatoes, lentils, barley, dry chilli, KOO Baked Beans in Tomato Sauce, KOO Butter Beans and KOO Tomato Paste Garlic Flavour.
5.Lastly, add KOO Mixed Vegetables and some mixed herbs to season.
6.Simmer for an hour.
7.Serve with sweetcorn and onion bread.
MAKLIKE BILTONG-SOP: [ONBEKENDE BRON]
BESTANDDELE:
125 ml (½ k) Botter
2 Beesvleis aftreksel blokkies
2 t Gemaalde swartpeper
½ t Neutmuskaat
½ t Koljander
250 ml Koekmeelblom
500 ml Melk
1½ Liter Kookwater
1 k Gerasperde cheddar
200 g Fyn gekerfde biltong
Room & port (Opsioneel)
100 g Bloukaas, gerasper of gekrummel
MAAK DAN SO:
Smelt botter in kastrol, krummel vleis aftreksel blokkies oor en voeg die speserye by.
Roer die meel in, meng water en melk, voeg dit by die meel-mengsel, hou aan met roer, jy soek nie klonte nie!
Verwyder sop van die stoof en roer die cheddar en helfte van die biltong in.
Moenie die mengsel weer laat kook nie, hou net warm.
Roer ‘n bietjie room en port in net voor opdiening.
Skep sop in bord, sprinkel orige biltong oor en krummel bloukaas oor.
SHRIMP GUMBO: [MR FOOD] BAIE LEKKER!
Turn it into a seafood style gumbo by simply alternating the shrimp for other seafood or fish.
Serves: 6
Cooking Time: 20 min
INGREDIENTS:
•1/2 cup (1 stick) butter
•1 cup chopped onion
•1 cup sliced celery
•1 medium-sized green bell pepper, chopped
•1 teaspoon chopped garlic
•2 tablespoons all-purpose flour
•1 teaspoon chili powder
•1 teaspoon salt
•1/4 teaspoon cayenne pepper
•2 (14.5-ounce) cans diced tomatoes, undrained
•1 cup frozen okra, thawed
•1 cup water
•1 packet large shrimp, peeled, deveined, and tails removed
WHAT TO DO:
1.In a soup pot, melt butter over medium heat.
2.Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
3.Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
4.Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.
NOTES:
Served over rice or with some crusty bread for dunking and you've got a complete meal. We've got a great recipe for Cheesy Herbed Onion Bread that will be a great go-along with this!
VINNIGE FRIKKADELSOP: [Deur Huisgenoot Digitaal]
Jy kan dié Italiaans-geïnspireerde gereg ’n ryker smaak gee deur fyn gerasperde parmesaankaas by te roer.
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 10 minute
BENODIG:
30 ml (2 e) olyfolie
1 ui, grof gekap
2 knoffelhuisies, fyn gekap
2 blikke (410 g elk) kersietamaties
10 ml (2 t) worcestersous
15 ml (1 e) sagte bruinsuiker
sout en vars gemaalde swartpeper
300 g wors
250 ml (1 k) basilieblare
broodstokkies vir voorsit (opsioneel)
MAAK SO:
1.Verhit ’n bietjie olie in ’n kastrol en braai die ui en knoffel sowat ’n minuut.
2.Voeg die kersietamaties by en bring tot kookpunt. Voeg die worcestersous, sagte bruinsuiker, sout en peper by. Laat prut ’n paar minute tot lekker geurig.
3.Druk die vleis uit die wors, rol in klein frikkadelle en braai liggies in ’n bietjie olie.
4.Voeg by die sop, kook liggies deur, garneer met basilieblare en sit voor met broodstokkies indien verkies.
DIK SAMPIOENSOP: [Deur Huisgenoot Digitaal]
Gedroogde sampioene is oral in supermarkte te kry en so ook pakke klaargesnyde sampioene.
Lewer 1,3 Liter
Bereiding: 10 min
Gaarmaaktyd: 25 min
BENODIG:
250 ml (1 k) kookwater
1 pakkie (30 g) gedroogde sampioene
15 ml (1 e) botter
30 ml (2 e) olyfolie
2 uie, gekap
1 pak (400 g) vars gekapte gemengde sampioene
125 ml (½ k) sjerrie
1 L (4 k) groenteaftreksel
30 ml (2 e) gekapte grasuie
10 ml (2 t) gerasperde
suurlemoenskil
sout en peper na smaak
60 ml (¼ k) Griekse jogurt
gebraaide sampioene en grasuie vir afronding (opsioneel)
MAAK SO:
1.Giet die kookwater oor die droë sampioene en laat 20 minute staan.
2.Verhit intussen die botter en olyfolie en braai die uie daarin tot sag.
3.Voeg die vars sampioene by en braai liggies bruin.
4.Dreineer die gedroogde sampioene, maar behou die vloeistof. Kap dié sampioene, voeg dit by die gebraaide vars sampioene en meng dit deur.
5.Voeg die gedreineerde vloeistof, sjerrie en aftreksel by en bring tot kookpunt. Laat goed kook, sowat 10 minute.
6.Geur met die grasuie, suurlemoenskil en sout en peper. Verwyder van die hitte en roer die jogurt by.
7.Skep die sop in bakkies en rond af met die gebraaide sampioene (indien verkies) en grasuie.
AFIKA SAFARIESOP: [SPOG SOPRESEPTE]
12 groot porsies
BENODIG:
1 x 410 g-blik gekapte tamaties
1 x 410 g-blik tamatie-en-uiesmoor
1 x 410 g-blik heel pitmielies, gedreineer
1 x 420 g-blik geroomde suikermielies (opsioneel)
1 x 400 g-blik keker-ertjies, gedreineer
1 x 400 g-blik gemengde bone, gedreineer
15 ml (1 e) gedroogde origanum
10 ml (2 t) gedroogde gemengde kruie
1 liter (4 k) hoenderaftreksel
‘n paar druppels Worcestersous
15 ml (1 e) gedroogde of vars pietersielie
1 x 400 g-blik klappermelk of 250 ml (1 k) langlewe- of vars room.
MAAK SO:
1. Meng al die bestanddele, behalwe die klappermelk of room, in ‘n groot kastrol en verhit dit oor lae hitte tot kookpunt.
2. Verlaag die hitte en prut stadig vir 2 minute. Roer gereeld.
3. Voeg die klappermelk of room by en voeg ‘n bietjie water by indien sop te dik is.
Geur na smaak en sit dit warm voor.
Sopvleis/-bene
Halwe pak gort of sopmengsel
Genoeg water (2 liter)
Sout en peper na smaak
Groente in bokkies gesny of gerasper (wortels, aartappels, raap, uie, ens.)
1 pakkie soppoeier (voorstel was sampioensop, maar beesstert en dik groentesop doen ook die ding)
Kook sopvleis in stoompot vir so 20 minute andersins kook op stoof vir so 45 min tot ‘n uur.
Voeg dan meer water by en sit die gort of sopmengsel, sout en pepper by – kook vir nog 15 min in stoompot of andersins.
VINNIGE MAALVLEIS EN GROENTESOP:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:38pm.
Braai ongeveer 500g maalvleis en twee medium uie gekap in bietjie olie totdat die uie en maalvleis lekker bruin is.
Voeg by 2 blikke sop - minestrone (gemeng met 4 blikke water)
Voeg by 2 blikke tamatie en uie smoor
Voeg by 2 pakkies soppoeier (minestrone) gemeng met dubbeld hoeveelheid water soos op pakkie aangedui. Laat dit so 5 minute vinnig kook.
Neem 2 pakkies 2-minute noedels (nie die speserye nie) en breek in stukkies met hande en voeg by sop. Laat dit lekker kook vir so 10 - 15 minute.
As die sop te dik is na jou smaak, kan jy water byvoeg (voordat jy die tamatiepaste, bisto en w.sous byvoeg.)
Neem 1 blikkie 115g tamatiepasta, 1 eetl Bisto en 10ml Worcestor-sous en meng alles met 'n koppie water en voeg by sop. Geur na smaak met sout en swart peper.
Kook dit vir ongeveer nog 10 minute en bedien dit met vars brood en botter.
KAASSOP:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:33pm.
( 6 porsies )
100 g gerasperde wortels ( 125 ml )
100 g gerasperde seldery ( 125 ml )
40 g gekapte uie ( 50 ml )
30 g botter ( 37,5 ml )
12 g koekmeelblom ( 25 ml )
625 ml melk
2 hoenderblokkies opgelos in 500 ml kookwater
200 g gerasperde Cheddarkaas ( 500 ml )
Sout en peper
Gekapte selderyblare
Paprika
50 ml droë witwyn
Kook wortels en seldery 10 min lank in kookwater.
Soteer uie in botter.
Voeg koekmeelblom by en roer tot goed gemeng.
Roer nou melk bietjiesgewys by en hou sous glad.
Voeg hoenderekstrak by en bring tot kookpunt terwyl u gedurig roer.
Voeg groente by.
Laat weer opkook.
Voeg res van bestanddele, behalwe wyn, by en roer totdat kaas gesmelt is.
Toets vir smaak, voeg wyn by en sit voor.
BEESSTERTSOP:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:30pm.
Beessterte, 2
Water, 16 koppies
Ui, 1 fyngesny
Wortels, 2 fyngesny
Seldery, 1 loot
Pieterselie, handvol
Raap, 1 klein fyngesny
Naeltjies, 4
Rooipeper, paar korrels
Worcestersous, 1/2 teelepel
Suurlemoensap, 1 eetlepel
Sny die vleis in stukke, en braai saam met die uie effens bruin in `n bietjie vet.
`n Stuk vet varkvleis kan hiervoor gebruik word, indien gewens.
Voeg water by, en stowe saggies totdat die vleis waarlik baie sag is.
Plaas die groente en smaakmiddels behalwe worcestersous en suurlemoensap nou in die kastrol, en kook net totdat dit ook gaar is.
Syg deur.
Sny die vleis in netjiese stukke indien te groot, gooi die helder sop daaroor en geur met sous en suurlemoensap.
TRADISIONELE BOONTJIESOP:
by Kos vir kampeerders met idees vir kampering on Wednesday, May 25, 2011 at 1:25pm
200 g droëbone (250 ml)
500 g sopvleis
1 ui, gekap
28 g varkspek, in blokkies gesny
2 ℓ koue water
3 groot aartappels, grof gerasper
115 g tamatiepasta (1 blikkie)
sout en peper na smaak
Kluitjies:
140 g koekmeelblom (250 ml)
10 ml bakpoeier
2,5 ml sout
15 ml botter of margarien
125 ml melk
1. Week die bone oornag in koue water.
2. Kook die bone, sopvleis, ui, spek en water 1 uur lank.
3. Voeg die aartappels en tamatiepasta by en kook dit totdat alles sag is – ongeveer 2 uur lank.
4. Versap die sop, of druk die groente fyn en sny die vleis fyn.
5. Voeg sout en peper na smaak by.
6. Laat prut die sop nog ʼn rukkie. Voeg nog ʼn bietjie water by as dit te dik word.
KLUITJIES:
Meng die droë bestanddele.
Vryl die botter of margarien by die droë bestanddele in.
Voeg die melk by en vermeng dit totdat dit ʼn stywe deeg vorm.
Skep teelepelsvol van die deeg in die sop wat stadig prut.
Maak die kastrol dig toe en laat prut dit totdat die kluitjies gaar is.
VINNIGE GROENTESOP:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 1:30pm.
(4 porsies)
■20 ml olyfolie
■150 g klein wortelblokkies (koop bevrore)
■4 klein preie, in dun skywe gesny
■1 aartappel, geskil en in klein blokkies gesny
■1 knoffelhuisie, fyngekap
■2 blikke (400 g elk) gekapte tamaties
■500 ml groente-aftreksel
■2 blikke (400 g elk) borlotti-bone, gedreineer
■sout en varsgemaalde swartpeper na smaak
■50 g pecorino-kaas, gerasper
Verhit olyfolie in 'n diep kastrol.
Voeg wortels en preie by.
Braai vir sowat 2 minute.
Voeg res van bestanddele by (behalwe die kaas) en geur met sout en swartpeper.
Laat oop prut totdat groente sag is.
Gebruik 'n aartappeldrukker en druk sop effens fyn sodat van die bone dit lekker dik maak.
Sit voor met gerasperde pecorino-kaas.
Wenk:
As jy lus is vir 'n bietjie vleis, kan jy 'n gerookte kasslertjop in blokkies sny en saam met die wortels en preie braai.
MOSSELSOP:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 16, 2011 at 12:58pm.
Uie
Garlic
Mossels
Room
1 x Royco (Gourmet Soup) Seafood a la cream
1 x pakkie Dik Wit Uie Sop
Was mossels in bak water – gooi suurlemoen sap ook oor.
Dreineer laat dit bietjie droog word – anders as jy dit by die uie en garlic gaan braai gaan dit te waterrig wees.
As dit is, is dit ook nie doodsake nie.
1. Braai uie en garlic met botter.
2. Gooi mossels by en braai vir so 5 min.
3. Gooi suurlemoen sap by – na smaak.
4. Meng die room en Royco Pakkie sop en dik wit uie sop saam.
5. Meng in by uie, garlic en mossels sop te maak.
As die gekook vir jou te dik is – kan jy nog room of melk by gooi – hang af hoe jy van jou sop se dikte hou.
Jy kan sout en peper ook na smaak bysit as jy dink dis nodig.
Laat prut vir so halfuur of so – jy sal proe as dit reg is (na jou smaak.)
VULLENDE SOP MET PESTOBROOD:
by Kos vir kampeerders met idees vir kampering on Friday, March 11, 2011 at 11:37am
2 blikke (410 g elk) kekerertjies of botterbone, gedreineer
1 blik (410 g) gekapte tamaties
1 groot ui, gekap
2 stele seldery, met blare en ál gekap
45 ml botter
5 ml borrie
5 ml varsgemaalde swartpeper
Groot handvol vars koljander of pietersielie, gekap
1,5 liter hoender- of groente-aftreksel (verkieslik tuisgemaak)
250 ml lensies
Sout na smaak
Spoel die kekerertjies of bone af, dreineer en hou eenkant.
Braai die ui en seldery in die botter tot sag.
Voeg die borrie en peper by en braai vir drie minute.
Voeg die tamaties, kekerertjies, koljander of pietersielie, aftreksel en lensies by en verhit tot kookpunt.
Prut sowat 1 uur tot die lensies baie sag gekook is en dit die sop begin verdik.
Geur met sout na smaak.
Sit voor met pestobrood (resep hieronder).
Genoeg vir 6 mense.
Jy kan die geblikte kekerertjies of bone met droë ertjies of bone vervang om die koste te verlaag. Week dit dan net oornag voor jy met die resep begin.
PESTO-ROERBROOD:
Meng 500 ml bruismeel 10 ml bakpoeier saam.
Klits 6 eiers, 250 ml melk en 125 ml pesto saam.
Roer 250 ml gerasperde cheddarkaas en 1 wiel gekrummelde fetakaas by.
Voeg by die meelmengsel en skep in ’n uitgevoerde, gesmeerde broodpan.
Bak in ’n voorverhitte oond by 150 °C vir ongeveer 1 uur tot deurgaaR OF soos jy potbrood sou bak, baktyd net korter.
Laat effens in die pan afkoel, keer uit en sit louwarm voor met botter.
BLIKKIESSOP:
:by Kos vir kampeerders met idees vir kampering on Monday, March 14, 2011 at 11:32am
1 blikkie gladde ertjiesop
1 blikkie gladde tamatiesop
1 blikkie tuna in soutwater(gedreineer en gevlok)
1 blikkie water afgemeet van die tamatiesop blikkie (ekstra indien die sop te dik is vir jou smaak)
Opsioneel: - doen nie veel vir die smaak nie maar lyk pragtig in die sop en so jok die oog vir die maag.
1 blikkie mossels gedreineer en/of gaar vars mossels (20-30) met of sonder skulp
Verhit al die bestanddele saam en bedien met 'n lekker broodjie.
Kooktyd is die tydperk wat dit neem om alles te verhit.
COLD WEATHER CHICKEN SOUP:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 3:12pm
I am always on the lookout for great soup recipes. Soup is just a perfect way to get everything your body needs in one cozy bowl. This particular recipe uses sweet potatoes, a much healthier alternative to grains, especially if you have wheat or gluten sensitivity. It can be made in the crock pot and frozen for a month afterward. This serves six, but can easily be doubled.
Ingredients:
• 6 all-natural bone-in chicken thighs, no skin and trimmed
• ½ lb. white mushrooms, button-type, sliced thin
• 2 lbs. peeled sweet potatoes, cut into strips
• 1 cup. white wine, dry
• 4 peeled garlic cloves
• 6 shallots, cut in half and peeled
• 2 tsp. fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp Celtic sea salt
• 1 ½ Tbs white wine vinegar
• ½ tsp ground pepper
•1. Layer all the ingredients, except the vinegar, in a crock pot.
2. Cover and set on low for about 5 hours, until potatoes are tender and chicken is fully cooked.
3. Prior to serving, de-bone the chicken and add the vinegar.
BEST EVER LENTIL SOUP:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 12, 2011 at 2:36pm
3 tbs. olive oil
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
1 can tomato paste
1 cup red wine
1 cup lentils (brown or green Le Puy), sorted and rinsed
3 cups water
2 vegetable bouillon cubes
2 tbs. thyme or oregano
2 tbs. Dijon mustard
pepper to taste
1 cup leaf spinach (frozen or fresh), slightly chopped.
Using a large soup pot, heat the oil and add the onions and celery.
Saute until they are golden.
Add bay leaves and garlic.
After two minutes add the tomato paste and wine.
Add the lentils and enough broth to cover with a couple inches of liquid.
Simmer uncovered, stirring from time to time to keep the lentils from sticking on the bottom.
Add water, wine or vegetable bouillon as needed.
The soup should cook for about 40 minutes or until the lentils are tender.
Add a couple tablespoons of thyme or oregano, and season to taste with pepper.
Add the spinach and cook gently until the spinach is cooked.
At the last minute stir in 2 tablespoons of Dijon mustard and serve immediately.
HOENDER EN GROENTESOP.........VINNIGE EN LEKKER MAKLIKE RESEP MET MIN MOEITE:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 19, 2011 at 12:25pm
Hierdie resep is 1 Lt of 4 koppies.
2 kop Bevrore groentemengsel
2 E Botter/margarien
2 E Mielieblom
3 kop Melk [of 1 kop room en 2 kop melk]
2 blokkies Hoenderekstrak [of hoenderpoeier 2 E - Ina Paarman sin]
1 kop Gaar, fyngesnyde hoendervleis
Roerbraai die groente in die botter/margarien tot sag.
Maak die mielieblom aan met bietjie van die melk en hou eenkant.
Voeg die res van die melk by die gebraaide groente en verhit tot kookpunt.
Verkrummel die hoenderblokkies hierby in en roer tot opgelos.
Kook totdat dit effens verdik en voeg dan die gesnyde hoendervleis hierby en laat dit warm word.
Jy kan hierby ook 'n pakkie hoenderoomsop voeg, maar los dan die room uit.
Pas die resep aan na jou smaak, ivp hoendervleis, kan jy maalvleis byvoeg en braai dit dan saam met die groentemengsel.
Jy kan ook noedels byvoeg, blokkies aartappels, lensies en gort.
OUMA SE DIK GROENTESOP:
by Kos vir kampeerders met idees vir kampering on Tuesday, April 19, 2011 at 2:05pm
500ml haricotbone
water
25ml olie
2 uie of preie gekap
3 wortels, gekap
3 selderystingels, met blare gekap
2 aartappels, in blokkies gesny
625ml kool, gerasper
150ml groenbone, in stukkies gesny
4 Beesvleisskenkels
3 biefekstrakblokkies
500ml kookwater
4 middelslag tamaties, in blokkies
12.5ml sout
2 ml peper
2 liter water (ongeveer)
Week die haricotbone oornag in water.
Dreineer dit en bedek dit met 1 liter vars water.
Kook die boontjies en beesskenkels tot sag.
Verpulp die bone of druk dit fyn en sny die vleis in kleiner stukkies en hou ook die murg.
Verhit die olie en soteer die groente, behalwe die tamaties ongeveer 15 minute lank daarin totdat dit sag is.
Roer dit aanhoudend sodat dit nie aanbrand nie.
Los die biefekstrakblokkies op in die kookwater en voeg dit saam met die tamaties en geurmiddels by die groente.
Voeg ook die bone en vleis by.
Plaas die deksel op en laat prut ongeveer 30 minute lank.
Vul die vloeistof aan as dit wegkook.
Daar moet ongeveer 2 liter sop wees.
HOKAAI VISSERMANSOP:
.by Kos vir kampeerders met idees vir kampering on Friday, June 17, 2011 at 1:35pm.
400 g stokvis
15 ml suurlemoensap
sout en peper na smaak
15 ml olie
1 goot ui, in ringe gesny
1 groen soetrissie, ontpit en gekap
1 knoffelhuisie, gekneus
100 g sampioene, gekerf (200 ml)
410 g tamaties (1 blik)
45 ml tamatiepuree
2 vis – of hoenderekstrakblokkies, opgelos in 500 ml kookwater
15 ml asyn
10 ml bruinsuiker
1 lourierblaar
25 ml mielieblom
250 ml melk
1. Trek die vel van die vis af en sny dit in klein stukkies.
2. Gooi die suurlemoensap oor en geur dit met sout en peper.
3. Verhit die olie en soteer die ui, soetrissie en knoffel tot ligbruin.
4. Voeg die sampioene by en roerbraai dit 'n paar minute lank.
5. Roer die tamaties, tamatiepuree, aftreksel, asyn en bruinsuiker by.
6. Voeg die lourierblaar en vis by.
7. Plaas die deksel op en laat prut dit 10 minute lank.
8. Maak die mielieblom aan met ? bietjie melk, en voeg dit en die res van die melk by die vismengsel.
Laat dit 15 minute lank prut.
9. Verwyder die lourierblaar net voor bedieing.
WORTEL EN AARTAPPELSOP:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:41pm.
2 koppies rou aartappels (blokkies)
2 gekookte wortels (in blokkies gesny)
I ui
2 koppies kookwater
4 eetlepels botter
1 teelepel suiker
2 koppies melk
1 eetlepel meelblom
1 teelepel sout
peper na smaak
Maal die ui en braai in helfte van botter totdat dit 'n ligte goudkleur het.
Voeg aartappels en kookwater by en kook vir 15 minute of totdat die aartappels sag is.
Meng meelblom met res van botter.
Voeg die wortels, melk en meelblom by en kook vir 5 minute totdat dit dik is.
Bedien met gekapte pietersielie.
FRANSE UIESOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:08pm.
Seker een van die goedkoopste soppe, maar ook een van die lekkerste!
(4 porsies)
■50 g botter
■2 knoffelhuisies, fyngekap
■4 (600 g) bruin-uie, in dun ringe gesny
■60 ml meel
■250 ml witwyn
■2 liter goeie beesaftreksel
■5 takkies tiemie
■2 lourierblare
■sout en varsgemaalde swartpeper
■1 Franse baguette
■100 g gruyère-kaas, gerasper
Smelt botter in 'n groot kastrol.
Braai knoffel tot lig en deurskynend.
Voeg uie by en verlaag hitte.
Braai nou oor lae hitte vir 15 - 20 minute of totdat die uie bruin en sag is.
Dis belangrik om nie haastig te raak terwyl jy die uie braai nie, want dis wat die smaak gee.
Voeg die meel by en meng goed, gevolg deur die wyn wat jy laat wegkook.
Voeg aftreksel, tiemie en lourierblare by.
Verlaag hitte en laat prut stadig vir sowat 30 minute of totdat die vloeistof met die helfte verminder het en die sop begin verdik.
Geur goed met sout en swartpeper.
Gooi sop in 'n oondvaste opdienbak.
Plaas baguettesnye bo-op sop en strooi die kaas oor.
Sit onder warm oondrooster en rooster totdat kaas gesmelt is en brood begin verbruin.
Sit warm voor met ekstra brood.
BLOMKOOL-SOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:15pm.
Rys, 1/ 4 koppie
Vleisekstrak, 2 koppies
Blomkool, middelslag
Ui, 1 eetlepel, fyngekap
Sout, 1 teelepel
Aangemaakte mosterd, 2 eetlepels
Melk, 3 koppies
Botter, 1 eetlepel
Rooipeper, paar korrels
Kook die rys sag in die vleisekstrak.
Breek die blomkool in stukke en kook sag in kokende soutwater.
Neem 1/ 2 – koppie blomkool en druk dit deur `n sif.
Voeg hierby die ekstrak, rys, ui, sout en mosterd.
Voeg melk by, en kook saggies totdat die geure meng en die sop effens dikker is.
Voeg botter en rooipeper by, asook res van blomkool in stukkies gebreek.
GRONDBOONESOP [LEKKER KOUE SOP]:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:18pm.
( 6 porsies )
450 g grondbone ( 750 ml )
1 gerasperde ui
1 hoenderblokkie, opgelos in
500 ml kookwater
Melk
Suurroom
Paprika
Plaas grondbone in `n plastieksakkie en rol baie fyn.
Meng met uie en aftreksel.
Prut 30 min lank en gooi kookwater by as dit te dik is.
Roer af en toe.
Voeg nou genoeg melk by om `n dunnerige sop te maak.
Geur goed.
Maak yskoud en skep in yskoue bakkies op.
Klits suurroom dik en spuit `n roomrosie op elke bakkie sop.
Strooi paprika net oor room en sit voor.
SUIKERMIELIESOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:25pm.
125 g ontbytspek
2 hoenderblokkies – opgelos in
2 L kookwater
1 blik ( 410 g ) geroomde suikermielies
1 blik ( 410 g ) heelpit suikermielies
6 g mielieblom ( 12,5 ml ) – Gemeng met 50 ml melk
2 eierwitte
25 ml medium room sjerrie
Snipper spek en braai tot bros.
Haal uit.
Plaas hoenderekstrak en suikermielies in soppot.
Bring tot kookpunt.
Bring weer tot kookpunt.
Verwyder van stoofplaat en laat 3 min lank afkoel.
Breek eierwitte met vurk, maar moenie klits nie.
Giet in `n dun straaltjie by warm sop terwyl u sop klits.
Geur met sout en peper en sjerrie.
Skep op en strooi gekrummelde spek oor.
DUITSE AARTAPPEL EN BRATWURSTSOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 21, 2011 at 1:34pm.
Daar's 'n wêreld se smake in 'n bakkie sop! Kom reis saam en proe weer 'n paar gunstelinge - Herman
(4 porsies)
■30 ml olyfolie
■1 ui, gekap
■4 grasuie, grofgekap
■1 knoffelhuisie, fyngekap
■5 (500 g) aartappels, geskil en grofgekap
ka■3 takkies tiemie, gekap
■375 ml groenteaftreksel
■250 ml room
■sout en varsgemaalde swartpeper
■30 ml botter
■2 bratwurst-worse, in ringe gesny
Verhit olyfolie in 'n groot pot tot warm.
Braai ui, grasuie en knoffel tot lig en deurskynend.
Voeg aartappels by, verlaag die hitte en braai verder vir 10 minute.
Voeg tiemie en aftreksel by en laat stadig prut totdat die aartappels sag en gaar is.
Haal pot van plaat af en gooi room by.
Verwerk tot 'n gladde puree en geur goed met sout en peper.
Smelt botter in 'n warm pan en braai wors tot goudbruin en gaar.
Sit warm sop voor saam met gebraaide wors en tuisgebakte rogbrood.
Bratwurst is tradisionele Duitse varkwors. As jy dit nie in die hande n kry nie, kan jy ook iets soos chorizo-wors gebruik.
SAMPIOEN EN FETA SOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:15pm
1-2 knoffelhuisies, fyngedruk
1 koppie ongesoute botter
1 ui gekap
2 eetlepels sprietuie
3 x 50g vars sampioene in skyfies gesny
1/2 koppie koekmeelblom
1 blikkie bier
2 koppies hoenderaftreksel
1 koppie melk
1 blik "evaporated milk"
Fetakaas gekrummel
1/2 koppie gerasperde Parmesaankaas
5 ml tiemie
5 ml basielie [ook vir garnering]
15 ml Worcestersous
Sout en varsgemaalde peper
Rooi peper
1. Soteer knoffel in botter en voeg dan uie en sampioene by. Kook tot sag. Hou eenkant.
2. Smelt botter in groot kastrol en braai dan botter en meel tot goudbruin. Klop bier daarin tot mengsel lekker dik word.
3. Meng hoenderaftreksel en en melk en giet stadig in biermengsel in. Voeg res van bestanddele by behalwe die feta en parmesaankaas.
4. Geur die sop en laat kook vir 10 tot 15 minute.
5. Garneer met Feta en Parmesaankaas.
6. Bedien 8 - 10 mense.
WARM KNOFFELSOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:18pm.
4-6 knoffelhuisies, gekap
2 preie [kap die wit gedeeltes]
30 ml olyfolie
1 liter groente aftreksel
4 aartappels in blokkies gekap
150 ml room
grasuie
100 ml wit wyn
sout en peper
1. Roerbraai knoffel en uie in olie en voeg dan die aftreksel en aartappels by. Kook tot sag. 'n Lourierblaar kan daarby ingegooi word en verwyder word na die kookproses.
2. Versap die sop, geur en voeg die room by. Herverhit die sop, maar moet dit nie laat kook nie.
3. Strooi gekapte sprietuie oor en bedien met 'croutons'.
OUMA SE BOONTJIE EN MIELIESOP:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:26pm.
Die geheim van my Ouma se boontjiesop, wat verhoed dat myne net soos hare lyk en smaak, is die outydse rooiboontjie wat hulle daardie tyd self geplant en gedroog het. Vandag se boontjies is sulke vales, van buite en binne. Enigste rooiboontjie is in 'n blik en ek het dit al probeer, maar dis ook nie dieselfde nie, omrede dit reeds gaar is.
Ouma het 2 koppies van die rooi boontjies- wat Oupa self gewen het en wat sy deeglik deursoek het vir enige stokkies of stingeltjies - saam met 'n koppies gebreekte mielies - droë kopmielies, ook self gewen en gestamp- (samp) oornag in 'n klomp water laat week om uit te swel. Die volgende oggend het dit die hele enamel-bak vol gelê.
Op die sopdag het sy 'n groot ui lekker bruin gebraai in harde skaapvet, dit eenkant gehou en toe 'n varkpoot in dieselfde kastrol ook lekker bruin gebraai. As daar bees- of skaapskenkel was, het sy twee daarvan ook bygesit.
Sy het nie op hierdie stadium sout en peper gebruik nie, want dit het glo 'n manier om die sagkook van die boontjies en vleis te vertraag.
Die boontjies en mielies met die water waarin dit geweek het, is in die kastrol geplaas en wanneer dit weer begin kook het, het sy die uie en 'n eetlepel asyn bygegooi, glo om die wind uit die boontjies te trek. (Vandag se vaalboontjies word blykbaar in asynwater gekook en daardie water dan weggegooi voordat die boontjies in die soppot kom)
Hierdie pot het dan vir ure op die stoof gestaan en prut. Die oumense het geglo aan stadig kosmaak en glo my, mens kon dit proe. Alles in daardie soppot het gemeng en gekarameliseer sodat jy op die ou einde so 'n lekker lymerige sop het.
Op laas het sy sommer 'n bos pieterselie gekap en bygevoeg, anders 2 selderystingels en blare. Die sout en peper het heel laaste bygekom.
Dis die boontjie-en mieliesop wat ek ken - net dit, sonder enige ander groentes of byvoegsels. En die vollgende dag se oorstaansop was éérs lekker!
KONINKLIKR KERRIESOP:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:31pm.
Bedien 4 mense
2 koppies bevrore ertjies
1 middelmatige groot ui gekap
2 Wortels in skywe gesny
2 stokkies seldery
2 tamaties (sonder skil) fyngekap
2 middelmatige aartappels in skywe gesny
1 knoffelhuisie fyn gekap
1 teelepel sout
3 teelepels kerrie poeier of na smaak
4 koppies hoender aftreksel
koppie room of bulgaarse yoghurt
Braai uie tot amper bruin is, voeg kerrie en knoffel by en roer saam sodat die geure kan loskom.
Voeg die res van die groente by met 2 koppies hoenderaftreksel en laat dit stadig vir 15 minute prut.
Druk deur sif of verpulp in 'n menger en voeg dan die ander twee koppies aftreksel by en meng goed.
Bêre tot nodig vir gebruik.
Die room/yoghurt word na herverwarming of net voor bediening bygevoeg en ingemeng.
KERRIE BOTTERPAMPOENSOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 12:40pm.
1 kg botterpampoen, geskil en in blokkies gesny
1 liter hoenderaftreksel
30g botter
1 fyngekapte groot ui
2 koppies opgesnyde knopiesampioene
1 eetlepel matige tot medium kerriepoeier
20ml koekmeelblom
2 teelepels sagte bruinsuiker
Knippie borrie
1 maat brandewyn
150g natuurlike joghurt
Stowe botterpampoen in hoenderaftreksel tot gaar.
Smelt botter in 'n pan en braai die ui & sampioen daarin to sag.
Voeg meel & kerriepoeier by die ui-mengsel & roer oor lae hitte vir ongeveer 4 minute.
Voeg die ui-mengsel by die botterpampoen & bring sagkens tot kook.
Purée as jy 'n gladde sop wil hê.
Voeg sout, swartpeper & bruinsuiker by.
Roer die joghurt en brandwyn by, maar moenie laat kook nie.
Bedien warm.
(Genoeg vir 4 - 6)
SOP MET FRIKKADELLE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 12:44pm.
500 g droë ertjies, oornag geweek in water
375 ml gekapte seldery
1 groot ui, gekap
1 huisie knoffel, gekap
45 ml kookolie
3 middelslag-wortels, in
skywe gesny
3 groot aartappels, in blokkies gesny
3 liter groenteaftreksel, gemaak van 2 ekstrakblokkies
sout en peper na smaak
45 ml gekapte vars pietersielie
Frikkadelle:
1 middelslag-ui, fyn gekap
60 ml kookolie
450 g gemaalde varkvleis
375 ml sagte broodkrummels
30 ml asyn
5 ml sout
2,5 ml gedroogde salie
1 eier, geklits
Dreineer die ertjies (moenie die water vir die sop gebruik nie).
Soteer die seldery, ui en knoffel in die olie.
Voeg die groente en aftreksel by en verhit tot kookpunt.
Laat prut sowat 30 minute of tot gaar.
Geur met sout, peper en die pietersielie.
Vir die frikkadelle:
Meng al die bestanddele, behalwe die helfte van die kookolie. (Die res van die olie word gebruik om die frikkadelle in te braai.)
Vorm balletjies en braai mooi bruin.
Verlaag die hitte en laat prut tot feitlik gaar.
Voeg by die sop en laat prut nog 15 minute.
HOENDERPASTASOP:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 19, 2011 at 12:51pm.
(6 - 8 porsies)
■30 ml sonneblomolie
■2 uie, gekap
■3 wortels, in skywe gesny
■3 selderystingels, in skywe gesny
■1 heel hoender
■2 liter hoenderaftreksel
■sowat 750 ml koue water
■5 takkies vars pietersielie
■3 ml droë tiemie
■1 lourierblaar
■sout en varsgemaalde swartpeper na smaak
■250 ml kort pasta
■gekapte pierersielie om boop te sprinkel
Verhit olie in 'n groot kastrol en braai die uie, wortels en seldery oor 'n lae hitte tot sag.
Sny die hoender in stukke en voeg by die groente, saam met die hoenderaftreksel.
Voeg net genoeg water by tot dit die hoenderstukke bedek.
Bring tot kookpunt en skep enige skuim af wat bo-op vorm.
Voeg die pietersielie, tiemie en lourierblaar by.
Verlaag die hitte en laat oop prut vir 2 uur.
Haal die hoender en die kruie uit.
Verwyder vel en bene van hoender.
Laat sop afkook vir 1 uur.
Voeg hoendervleis saam met die pasta terug by die sop en kook tot die pasta gaar en sag is.
Voeg nog water by as jy voel die sop is te dik.
KAAS EN WILDSBILTONGSOP:
.by Kos vir kampeerders met idees vir kampering on Thursday, 29 September 2011 at 13:31.
• 100g botter
• 2 uie, gerasper
• 75ml meel
• 500ml hoenderekstrak
• 125ml droë witwyn
• 125ml Bulgaarse jogurt
• 230g gerasperde cheddarkaas
• 150g gesnyde wildsbiltong
Souteer die uie in botter en sodra dit sag is, voeg die meel by om ‘n roux te maak.
Voeg die verhitte hoender ekstrak stadig by terwyl daar aanhoudend geroer word.
Voeg die wyn by en prut vir omtrent 5 minute.
Voeg die kaas by en roer goed deur, kap die biltong in kleiner stukkies en voeg ook by.
Prut vir omtrent 3 minute.
Sit voor met varsgebakte brood en garner die sop met ‘n paar stukkies biltong.
KERRIE SAMPIOENSOP:
500g sampioene, vars
4 eetlepels botter/margarine
1 teelepel kerriepoeier
1 eetlepel koekmeelblom
1 pakkie beesvleissop en 4 k water
2k melk
sout en peper, na smaak
Metode:
1. Smelt 3 eetlepels botter en braai die kerriepoeier daarin.
2. Voeg die sampioene by en braai vir ?n paar sekondes tot ligbruin.
3. Skep sampioene uit en hou eenkant
4. Voeg res van die botter by die sous.
5. Meng die water en soppoeier saam en meng die meel by. Voeg by botter en roer tot gemeng.
6. Voeg melk geleidelik by en kook vir so 8 minute. Roer aanhoudend.
7. Skep sampioene by net voor opdiening.
VINNIGE MAALVLEIS EN GROENTESOP:
Braai ongeveer 500g maalvleis en twee medium uie gekap in bietjie olie totdat die uie en maalvleis lekker bruin is.
Voeg by 2 blikke sop - minestrone (gemeng met 4 blikke water)
Voeg by 2 blikke tamatie en uie smoor
Voeg by 2 pakkies soppoeier (minestrone) gemeng met dubbeld hoeveelheid water soos op pakkie aangedui. Laat dit so 5 minute vinnig kook.
Neem 2 pakkies 2-minute noedels (nie die speserye nie) en breek in stukkies met hande en voeg by sop. Laat dit lekker kook vir so 10 - 15 minute.
As die sop te dik is na jou smaak, kan jy water byvoeg (voordat jy die tamatiepaste, bisto en w.sous byvoeg.)
Neem 1 blikkie 115g tamatiepasta, 1 eetl Bisto en 10ml Worcestor-sous en meng alles met 'n koppie water en voeg by sop. Geur na smaak met sout en swart peper.
Kook dit vir ongeveer nog 10 minute en bedien dit met vars brood en botter
VISSERMANSOP: [ONBEKEND]
400 g stokvis
15 ml suurlemoensap
sout en peper na smaak
15 ml olie
1 goot ui, in ringe gesny
1 groen soetrissie, ontpit en gekap
1 knoffelhuisie, gekneus
100 g sampioene, gekerf (200 ml)
410 g tamaties (1 blik)
45 ml tamatiepuree
2 vis – of hoenderekstrakblokkies, opgelos in 500 ml kookwater
15 ml asyn
10 ml bruinsuiker
1 lourierblaar
25 ml mielieblom
250 ml melk
METODE:
1. Trek die vel van die vis af en sny dit in klein stukkies.
2. Gooi die suurlemoensap oor en geur dit met sout en peper.
3. Verhit die olie en soteer die ui, soetrissie en knoffel tot ligbruin.
4. Voeg die sampioene by en roerbraai dit ? paar minute lank.
5. Roer die tamaties, tamatiepuree, aftreksel, asyn en bruinsuiker by.
6. Voeg die lourierblaar en vis by.
7. Plaas die deksel op en laat prut dit 10 minute lank.
8. Maak die mielieblom aan met ? bietjie melk, en voeg dit en die res van die melk by die vismengsel. Laat dit 15 minute lank prut.
9. Verwyder die lourierblaar net voor bedieing.
CREAMED SPINACH SOUP: HEERLIK!!!
45ml butter
45ml flour
2 cups milk
2 cups vegetable stock
5ml salt
Dash cayenne pepper to taste
5ml grated onion
2 cups finely chopped spinach
Squeeze of lemon juice
Method:
1.In a pot melt the butter over a medium heat and add the flour and stir until smooth.
2.Whisk in the milk then stir in the stock, salt and as much cayenne pepper as you like.
3.Continue stirring while the liquid warms, but do not allow to boil.
4.Stir in the grated onion and the shredded spinach and simmer gently for 15 – 20 minutes.
5.Add the lemon juice and stir through.
KERRIEBOTTERSKORSIESOP MET ROOM: [uit MAAK 'N LAS]
(8 porsies)
45 ml (3 e) botter
2 hoenderborsies, ontvel en in repe gesny
2 ui, gekap
5 ml (1 t) gekapte knoffel
25 ml Olof Bergh Solera Brandewyn
10 ml (2 t) kerriepoeier
5 ml (1 t) borrie
2,5 ml (1/2 t) neutmuskaat
2 hoenderekstrakblokkies
1 liter kookwater
750 g botterskorsieblokkies
2 aartappels, geskil en blokkies gesny
1 groen appel, geskil en gekap
5 ml (1 t) gemengde gedroogde kruie
sout en peper na smaak
250 ml (1 k) vars rom
vars, gekapte pieter sielie
Metode:
Verhit die botter en roerbraai die hoenderrepies en uie 5 minute lank. Voeg die knoffel, bransewyn, kerriepoeier, borrie en neutmuskaat by en roerbraai dit 1 minute lank Los die hoenderekstrakblokkies, aartappels, appel, kruie, sout en peper by. Bedek dit en laat prut dit 45 minutes lank oor matige hitte. Laat dit voeg die room by en roer dit deur, Strooi gekapte pietersiellie oor voor bediening.
OUTYDSE BOONTJIESOP SOOS OUMA DIT GEMAAK HET:
BOONTJIESOP:
100 g spekvleis, in kleiner stukke gesny
1 pak (500 g) droëbone, geweek3 liter (12 k) water
500 g beesskenkelvleis, in stukke gesaag
1 ui, grof gekap
1 beesvleisaftrekselblokkie
2 ml neutmuskaat
125 ml fyn gekapte vars pietersielie of 2 teelepes gedroog
Sout en vars gemaalde swartpeper na smaak
Braai die spekvleis in 'n groot kastrol tot gaar. Dreineer die bone en voeg saam met die koue water en skenkelvleis by die spek. Bedek en laat prut tot die bone sag is. Voeg dan die ui, aftrekselblokkie, neutmuskaat en pietersielie by en laat nog ongeveer 'n uur prut. Geur met sout en peper
BUTTER BEAN SOUP: [Recipe Courtesy of Paula Deen]
Servings: 4
Prep Time: 15 min
Cook Time: 45 min2 (16 oz.) bag frozen butter beans [of blikkies]
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced [500g]
In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.
TANNIE KIEP SE SKOTSE SOP:
Tannie Kiep Bekker, 'n bekende gesig by De Farmstead tuismark by die Warmbad Waterfront, se Skotse sop (hotch potch) is genoeg om enige boertjie sy vingers te laat afeet.
Die groot geheim van dié resep is om nie die gort saam met die sop te kook nie, anders sal dit te veel sop absorbeer. Dit moet apart gaargemaak word en dan net bygevoeg word.
Bestanddele:
Ongeveer 1 kg skaapskenkels
10 koppies koue water
½ teelepel sout
¼ teelepel peper
1 raap (gerasper)
1 ui
1 wortel (gerasper)
4 eetlepels meelblom
1 koppie gort
Metode:
• Sny vleis in blokkies, voeg water by en kook saggies vir twee uur lank. Ná 'n uur, voeg die sout, peper, raap en ui by.
• Ná 2 uur, syg deur en laat afkoel.
• Verwyder vet bo-laag, verhit weer en maak dik met meelblom, gemeng met ½ koppie water.
• Kook intussen die wortel en gort apart tot sag.
• Verhit alles goed saam en geniet dit met broodrolletjies.
DIK HOENDERSOP:
60ml ui, gekap
750ml hoenderaftreksel
5ml matige kerriepoeier
250g gaar oorskiethoender
5 aartappels, geskil en in blokkies gesny
250ml groenboontjies, kekap
2 wortels, in blokkies gesny
5ml droë gemengde kruie
2 stele seldery, gekap
7ml droë pietersielie
250ml melk
15ml mielieblom
Verhit die margarine en sorteer die ui daarin tot sag. Voeg die kerriepoeier by en braai 1 minuut. Roer die aartappels, wortels, seldery en aftreksel by en verhit tot kookpunt. Laat prut 15-20 minute of tot die groente sag is. Sny die hoender, groenboontjies en kruie by die ander groente by en laat prut nog 15 minute. Meng die melk mielieblom en roer by die sop. Verhit weer tot kookpunt en laat prut tot die sop effens verdik het. Pas geurmiddels aan en sit voor met vars brood.
SAMPIOENSOP MET CROUTONS:
Bestanddele
2 koppies geskilde uie (in blokkies gesny) of uie en preie gemeng
1 pakkie wit sampioene (gesny)
2 koppies geskilde aartappels (in blokkies gesny)
2 eetlepels olie
2 eetlepels botter
3 koppies water waarin een hoendersopblokkie opgelos is
1 teelepel sout
1 eetlepel meel
3 eetlepels room
Vir die CROUTONS:
2 koppies broodblokkies 2 eetlepels botter Metode
Verhit die botter en olie in ’n kastrol en braai eers die uie (en preie) totdat hulle glaserig is. Voeg die sampioene by en roerbraai dit vir 5 minute. Voeg laastens die aartappels en meel by en braai dit vir 2 minute.
Giet die aftrekselwater en sout bo-oor die groente en bedek dit met ’n deksel. Laat dit rustig prut vir ongeveer 20 minute of totdat die aartappelblokkies sag is. Roer die room by en bedien.
Meng die broodblokkies met die botter en plaas dit in ’n oondbak. Bak tot goudbruin. Sprinkel van die kroetons bo-oor elke bakkie sop en versier dit met gekapte uielowwe of ’n knippie marjolein
As jy van ’n dik sop hou, kan jy dubbel die hoeveelheid meel gebruik. Die kroetons kan jy ook in ’n pan braai, maar hou dit fyn dop, want dit brand baie vinnig aan. Dis beter om ’n witbrood met ’n los tekstuur te gebruik.
DIK GROENTESOP: (1 groot Kastrol)
½ kg 'Lean' Maalvleis
½ kg 'Chuck' - blokkies gesny
¾ Pakkie of Boksie 4 in 1 sopmengsel
1 kop fyn gesnyde seldery
½ kop fyn gesnyde pietersielie
1 groot gerasperde ui
2 groot gerasperde aartappels
1 groot gerasperde tamatie
1 kg gerasperde wortels
1 Blikkie boontjies in tamatiesous 'Bakebeans' (Om te verdik)
1 Pakkie groentesoppoeier aangemaak in 1 kop water (Om te verdik)
sout en peper na smaak.
Metode:
1. Kook 'chuck', maalvleis, sopmengsel, seldery, pietersielie, uie, tamatie en wortels totdat die vleis sag gekook is. Die vleis kan vooraf ook sag gekook word vir 'n rukkie. Hou die kastrol sowat ¾ vol met water soos jy kook. (Sowat 'n uur tot 'n uur en half)
2. Gooi gerasperde aartappel by en kook tot sag saam met die res van die sop.
3. 'Mash' die 'bakebeans' fyn en gooi by die res van die sop en ook die soppoeier wat aangemaak is met 1 kop water - kook vir nog so 20 min totdat alles deurgekook is. Gooi sout en peper by na smaak.
4. Die sop vries ook baie lekker en dit smaak altyd baie lekkerder as dit gevries was - weet nie hoekom nie.
SMAAKLIKE AARTAPPEL EN SELDERYSOP:
7 selderystingels
¾ liter water
6 middelslag aartappels
Sout na smaak
25g margarien
Kap seldery in klein stukkies en soteer in gesmelte margarien. Skil en kap of rasper die aartappels enm voeg by seldery en water. Bring tot kookpunt en laat prut totdat al die groente gaar is, voeg sout by. Kan in voedselverweker nog fyner gemaal word. Dien warm op met pietersielie of strooi paprika bo-oor gestrooi, of koud met ‘n bietjie joghurt.
ZUURKOOLSOEP: [EG HOLANDSE SOEP VIR 4 PERSONE]
Ingredienten
3 el olie
1 grote ui, zeer fijn gesnipperd
1 rookworst, in blokjes
150 gram salami, in blokjes
1 blikje tomatenpuree
1 liter runderbouillon [beesaftreksel]
400 gram zuurkool, uitgelekt en fijngesneden
2 grote aardappels, geschild en in kleine blokjes
peper en zout naar smaak
2 tl paprikapoeder
1 tl karwijzaad (zaadjes bij voorkeur even pletten in een vijzel)
1 potje zure room
Bereiding
Verhit de olie in een grote pan en fruit daarin de ui glazig. Doe de rookworst en salami erbij en bak die even mee. Voeg de tomatenpuree toe en bak ook even mee. Voeg nu de rest toe (behalve de zure room) en laat het geheel afgedekt 30 minuten koken. Voeg voor een dunnere soep eventueel nog wat heet water toe.
Serveer met op iedere portie een flinke dot zure room.
MOSTERDSOEP MET SPEKJES: LEKKER!!!!!
Eens een andere soep op het menu, maar wel erg lekker!!
Bereidingstijd:30-60 minuten 6 personen
1,5 eetl olijfolie
* 1,5 prei in stukjes
* 2 aardappelen in blokjes
* 4 eetl. grove mosterd
* 1 liter kruidenbouillon (van blokjes)
* 1 pakje room culinair
* 1 ons gerookt ontbijtspek in hele kleine blokjes
* peper en zout van de molen
* wat strooikaas (bijv. parmenzaanse)
Bereidingswijze
Smoor de prei en aardappelen even in de hete olie met reeds 2 van de eetlepels mosterd. Voeg er nu de bouillon bij en laat het geheel zacht trekken tot de aardappelstukjes gaar zijn. Bak intussen de spekblokjes lekker knapperig en laat ze goed uitlekken op keukenpapier. Warmhouden!
Maak de soep nu fijn met de staafmixer. Breng op smaak met peper en zout en nog twee eetlepels mosterd. Roer nu de room culinair door de hete soep en laat dit nog enkele minuutjes zacht warmworden.
Opdienen in mooie soepkommen of borden. In elk bord een kleine hoeveelheid spekjes doen; strooi er vlak voor het serveren wat strooikaas overheen.
Mmmmmmzalig!!!!Smakelijk eten!
KERRIE-EN-SOETRISSIE-ROOMSOP:
1 Ui Gekap
½ Teel Droë soet basiliekruid
Klontjie botter
2 Rooi Soetrissies, ontpit en gekap
2 Teel Matige kerriepoeier
2 Eetl Bruinsuiker
Knippie sout en gemaalde swartpeper
2 Koppies Melk
2 Koppies Water
1 ½ Koppie Dikroom
2 Eetl Maizena
Vars basiliekruidblare, vir garnering
Soteer ui en basiliekruid in botter tot ui sag en deurskyend is. Roer soetrissie by en soteer tot sag. Roer kerrie, suiker, sout en melk by en kook 5 minute. Giet in versapper en versap tot glad. Giet inhoud terug in kastrol. Voeg water en room by en verhit weer. Maak maizena met bietjie koue water aan tot ‘n pasta. Giet terug by sop en kook oor lae hitte tot sop begin verdik. Garneer met vars basiliekruidblare en swartpeper en sit warm voor.
GEROOSTERDE SOETRISSIE-EN-PEERSOP: [VROUEKEUR]
3 Eetl Olie
1 Ui Gekap
1 Wortel Geskil en grof gekap
2 Groot Rooi soetrissies, ontpit en grof gekap
3 Koppies Hoenderaftreksel
2 Pere Geskil, ontpit en grof gekap
2 Takkies Vars tiemie
Sout en gemaalde swartpeper
Stel oond op 200C. Verhit olie in ‘n groot genoeg kastrol en soteer ui, wortel en soetrissies vir 5 minute. Plaas soetrissiemengsel in ‘n oondpan en bak vir 20 minute op hoogste oondrak. Skep soetrissiemengsel terug in kastrol, voeg aftreksel by en bring tot kookpunt. Voeg peper en tiemie by en prut vir 15 tot 20 minute tot groente heeltemal sag is. Verwyder tiemie en verpulp sop tot glad. Geur na smaak met sout en peper en sit warm voor.
ERTJIESOP: [VROUEKEUR]
1 Koppie Droë ertjies
500 G Lamskenkels
2 Liter Water
1 Ui Fyn gekap
1 Geelwortel Gerasper
1 Aartappel Gerasper
1 Selderystingel Gekap
1 Pakkie Spek, gekap
Sout en gemaalde swartpeper na smaak
1 Eetl Vars pietersielie, gekap
1 Eetl Botter
1 Eetl Koekmeel
1 Koppie Melk
Prut ertjies, skenkels en water vir 1 uur in drukkoker. Voeg ui, wortel, aartappel, seldery en spek by. Laat 1 uur lank met gewone deksel kook (moenie drukkook nie).
Proe en geur met sout, peper en pietersielie. Smelt botter in aparte kastrol en roer koekmeel by tot ‘n pasta. Voeg melk stadig by en roer heeltyd tot glad en dik. Voeg soveer as wat nodig is by sop om dit te bind en laat 10 minute kook tot sop begin verdik. Voeg nog by indien nodig. Sit warm voor.
BOONTJIESOP: [VROUEKEUR]
1 Pakkie Wit nierboontjies
2 Liter Water
2 Skaaptjops
½ Pakkie Spek, in blokkies gesny
1 Eetl Sout
½ Teel Swartpeper
2 Uie Gekap
2 Teel Vars pietersielie, gekap
Was boontjies en week oornag in genoeg water. Dreineer boontjies en gooi water weg. Plaas 2 liter water in groot kastrol en voeg tjops en geweekte boontjies daarby.
Kook oor matige hitte tot boontjies sag is, ongeveer 2 ure of sowat 1 uur in drukkoker. Voeg spek, sout, peper en uie by. Kook nog 30 tot 40 minute in drukkoker. Roer pietersielie by en kook nog 5 minute. Sit warm saam met broodjies voor.
LENSIESOP MET WORSIES:
Lensies, 500 ml
Ui, 1 groot
Wortel, 1
Seleryloot, 1
Botter of vet, 2 eetlepels
Spek, 125gm in blokkies gesny
Meelblom, 2 eetlepels
Vleisekstrak, 12 koppies
`n Hambeen
Aartappels, 2 middelslag
Weense worsies, 12.
Week die lensies oornag in water.
Die volgende dag, stowe die fyngekapte groente (met uitsondering van aartappels) met die botter en spek 15 minute lank oor lae hitte.
Roer die meel glad daarin en voeg dan die geweekte lensies by.
Meng goed, en voeg vleisekstrak en hambeen by. Stowe `n uur lank en voeg dan die aartappels by, en kook nog `n halfuur.
Voeg gekookte worsies, in skywe gesny, by en dis op.
TACO SOUP: [Chef Meg's]
Chef Meg cut the sodium on this hearty soup by swapping taco seasoning for three spices you already have on hand. There's a secret ingredient (garbanzo beans) that helps add fiber and thicken our Taco Soup! Minutes to Prepare: 5
Minutes to Cook: 20
Number of Servings: 6
Ingredients
16 oz lean ground beef
1/2 C yellow onion, chopped
1 recipe taco seasoning
14 oz tomato sauce
14 oz diced tomatoes with green chilies
14 oz kidney beans, dark, drained
1 C water
1 C corn, frozen
4 oz green chilies, chopped
1/2 C garbanzo beans, smashed
Directions
Brown ground beef and chopped onion over medium heat in a saucepan, stirring occasionally. Drain mixture and blot away excess grease. Add spices cook for 1 minute. Add tomato sauce and cook additional minute while stirring. Add diced tomatoes, kidney beans, and water. Simmer for 10 minutes. Add corn, green chilies, and mashed garbanzo beans, simmer an additional 5 minutes.
Garnish with chopped cilantro, chips, cheese, or sour cream.
BIERSOP:
Bestanddele
¼ Koppie Botter
8 Rooi Uie, gekerf
2 Huisiesknoffel, fyn gesny
3 Koppies beesaftreksel
1 (341ml) Botteltjie Bier
1 Eetlepel Tamatiepasta
1 Spruitjie Vars Tiemie
Sout en Peper
4 Snye Rooster brood,
1 Koppie Cheddar Kaas, gerasper
Metode
Smelt botter in `n kastrol oor medium hitte en braai die uie tot dit begin verkleur. 10 tot 15 min.
Voeg knoffel by en braai 1 min langer.
Voeg nou aftreksel, bier, tamatie pasta en tiemie by. Roer goed en bring weer tot kookpunt. Plaas `n deksel op en laat vir `n verdere 15 minute kook oor lae hitte.
Voeg sout en peper na smaak by en skep uit in 4 sopbakkies. Plaas roosterbrood bo-op elke bakkie en verdeel kaas bo-op brood.
SLAAIBLAARSOP: [Onbekend]
Die enigste resep van sy aard in die Wêreld
Bestanddele
2 Groot Slaaiblare
2 g Margarien
1 Middelmatigge ui
2 Hoender OXO blokkies
2 k Kookwater
1 k Witsous
Sout
Peper
Suiker
2 e Room
Metode
Kerf die slaaiblare fyn.
Sny die ui fyn.
Smelt die botter oor matige hitte.
Gooi ui en slaaiblare in die pot.
Laat stadig prut vir 10 minute.
Los die Hoender OXO blokkies op in die warm water.
Gooi nou die warm water in die pot.
Kook nou vir 15 minute.
Geur met sout peper en suiker (baie min suiker).
Gooi die sop in 'm versapper en versap.
Gooi nou die witsous in die sop en kook vir 10 minute.
Net voor opdiening gooi 2 Eetlepels dik room in die sop.
Bedien warm en garneer met pietersielie.
Wenk
Jou huismense en of gaste sal nie weet hulle eet slaaiblaarsop nie.
Die sop is heerlik.
SWEET POTATO SOUP: [YUMMY!]
Ingredients:
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups milk
1 can (15 oz.) whole kernel corn, drained
1/4 cup minced onions
1/4 cup minced celery
2 cups milk1/8 teaspoon salt
pepper to taste
3 cans (15 oz.) sweetpotatoes, drained & diced
Preparation:
In stockpot melt butter or margarine; add flour and blend. Gradually add 3 cups milk and cook over low heat, stirring constantly, until thickened.
In another pot, combine corn, onions, celery and 2 cups milk; cook over low heat until milk is scalded.
Add vegetable mixture to the white sauce in stockpot; season with salt and pepper. Add sweetpotatoes. Heat to serving temperature, stirring occasionally.
Makes 8-10 servings
AARTAPPEL EN WYNROOMSOP: [Geskryf deur: jpetro]
Bestanddele:
8 middelslag aartappels
10ml olie
125g spekvleis, swoerd verwyder en gesnipper
3 middelslag uie, fyngekap
5ml sout
varsgemaalde swartpeper na smaak
200ml droë wit wyn
250ml room
gekapte pietersielie
So gemaak:
Skil en sny aartappels in dun skywe. Plaas aartappelskywe in 'n groot kastrol, bedek met water en laat toe om te kook tot sag. Dreineer aartappels en behou 500-600ml van die vloeistof. Druk die aartappels fyn en plaas eenkant. Verhit die olie en braai die spek en uie daarin tot gaar.
Voeg die fyngemaalde aartappels, 500ml vloeistof, sout, peper, wit wyn en room by die uiemengsel. Voeg nog vloeistof by indien nodig. Laat toe om deurwarm te word, terwyl dit geroer word. Strooi pietersielie oor.
Bedien 4 porsies.
BOTTERSKORSIE SOP:
2 Groot Botterskorsies
3 groot wortels
3 groot aartappels
2 groot uie
4 stingels Seldery (met blare)
2 Granny Smith appels
Sap van een lemoen
2 teelepels medium Kerrie-poeier
2 Eetlepels vars gesnipperde koljander-blare
Sout en peper na smaak
1 Eetlepel suiker
3 liter water
2 koppies melk
Skil en sny al die groente en vrugte in kleiner blokkies, behalwe die koljander-blare.
Kook in water tot baie sag.
Voeg koljander-blare by asook al die geurmiddels en lemoensap. Kook vir nog 3 minute.
Verpulp alles.
Voeg melk by en roer goed deur.
Gebruik meer of minder water na gelang van die dikte van die sop wat u verkies.
Roer n halwe teelepel vars room, in die middel van n opgeskepte bord, in n sirkeltjie deur, vir effek.
SOP MET FRIKKADELLE:
500 g droë ertjies, oornag
geweek in water
375 ml gekapte seldery
1 groot ui, gekap
1 huisie knoffel, gekap
45 ml kookolie
3 middelslag-wortels, in
skywe gesny
3 groot aartappels, in blokkies gesny
3 liter groenteaftreksel,
gemaak van 2 ekstrakblokkies
sout en peper na smaak
45 ml gekapte vars pietersielie
Frikkadelle
1 middelslag-ui, fyn gekap
60 ml kookolie
450 g gemaalde varkvleis
375 ml sagte broodkrummels
30 ml asyn
5 ml sout
2,5 ml gedroogde salie
1 eier, geklits
Metode
Dreineer die ertjies (moenie die water vir die sop gebruik nie). Soteer die seldery, ui en knoffel in die olie. Voeg die groente en aftreksel by en verhit tot kookpunt. Laat prut sowat 30 minute of tot gaar. Geur met sout, peper en die pietersielie.
Vir die frikkadelle: Meng al die bestanddele, behalwe die helfte van die kookolie. (Die res van die olie word gebruik om die frikkadelle in te braai.) Vorm balletjies en braai mooi bruin. Verlaag die hitte en laat prut tot feitlik gaar. Voeg by die sop en laat prut nog 15 minute.
CHINESE HOENDERSOP:
1 liter water
25 ml gekapte salotte
25 ml gkapte waterkastaiings
1 hoenderaftrekselblokkie
5 ml sesame-olie
25 ml gekapte seldery
25 ml gekapte sampioene
2 soetrissies, in blokkies gesny
sout
125 ml skulpiesnoedels
Plaas al bogenoemde bestanddele behalwe noedels in 'n braaipan en bring tot kookpunt. Verminder na pruthitte en laat sop vir 30 minute prut. Voeg nodels 15 minute voor opdiening by. Moenie noedels te lank laat kook nie, aangesien hulle sal taai word.
MACARONI KAASSOP:
30 ml kookolie
250 ml gekapte seldery
1 middelslag-ui, gekap
1 groen soetrissie, ontpit en gekap
1 groot wortel, gekap
1,5 liter hoenderaftreksel,
gemaak van 3 ekstrakblokkies
250 ml rou elmboogmacaroni
Witsous
125 ml margarien
90 ml koekmeel
750 ml melk
500 ml gerasperde sterk kaas
50 ml gekapte vars pietersielie
sout en peper na smaak
Metode
Verhit die olie en soteer die groente tot sag. Voeg die hoenderaftreksel en macaroni by en kook tot sag. Hou eenkant.
Vir die witsous: Smelt die margarien en roer die meel geleidelik by. Voeg die melk by om ´n gladde witsous te vorm. Voeg die kaas en pietersielie by. Roer tot die kaas gesmelt is.
Voeg die witsous by die sop en geur met sout en peper.
Laat prut sowat vyf minute en dien op.
MOSSEL EN AARTAPPELSOP:
410g ingedampte melk (1 blik) of 375ml melk
375ml water
1 ui, gekap
5ml sout
1 selderystingel, gekap
1ml neutmuskaat
1ml rooipeper
30ml botter
30ml meel
300g aartappels, gaar en fyn gemaak
125ml wit wyn
1 blik mossels, gedreineer
gekapte pietersielie vir garnering.
Verhit die eerste 7 bestanddele tot kookpunt. Syg hierdie vloeistof
deur 'n doek en giet die vloei stof terug in die kastrol. Voeg die botter by. Meng die meel met 'n bietjie water en roer dit by die vloeistof in.
Voeg die aartappels by, meng en verhit goed. Voeg die oorblywende bestanddele by en verhit deur. Garneer soos verkies en sit warm voor. Die sop moenie kook nadat die wyn bygevoeg is nie.
SPEK EN LENSIESOP:
6 repe swoerdlose strepiespek, gekap
4 snye witbrood, korsies afgesny
30ml botter
2 groot uie, fyngekap
4 groot wortels, gerasper
500ml oranje lensies, afgewas
3 selderystingels , punte verwyder, gekap
2 liter hoenderaftreksel
2 lourierblare
2ml gedroogde basiliekruid
15ml pietersielie, vars gekap
15ml suurlemoensap
Braai die spek vir 3 minute oor lae hitte. Haal uit die pan en hou eenkant. Sny die brood in blokkies en sit by die vet in die braaipan.
Braai die brood tot goudbruin aan albei kante en hou eenkant. Verhit die botter in 'n groot kastrol. Soteer die uie vir 2 minute. Voeg die seldery en wortels by en kook vir 4 minute. Roer 2 keer. Voeg die lensies, hoenderaftreksel, geurmiddels, lourierblare en basiliekruid by.
Bring tot kookpunt, verlaag die hitte en laat vir ongeveer 2 uur lank stadig prut. Roer af en toe. Roer die spek en pietersielie net voor opdiening by. Laat 2 minute prut en sit dan voor met bereide croutons bo-op.
Lewer 6 porsies.
CORN CHOWDER:
Preparation Time 15 minutes Cooking Time 30 minutes Serves 3-4
30 ml Rama margarine
1 onion, peeled and finely chopped
3 potatoes, peeled and cut into 1 cm dice
2,5 ml curry powder
1 packet ROYCO Chicken Noodle Soup
600 ml boiling water
250 ml milk
1 x 340 g can whole kernel corn, drained
salt & pepper, to taste
chopped parsley, optional
Sauté onion in margarine. Add potato and curry powder and fry gently for a few minutes.
Stir in soup powder, then add boiling water and milk. Bring to the boil, reduce heat and add corn.
Simmer for 30 minutes, or until potatoes are cooked.
Season to taste and garnish with chopped parsley.
SAMPIOENROOMSOP:
250 g Sampioene
5 e Botter
3 e Meelblom
1 k Melk
2 k Hoenderaftreksel
Sap van klein suurlemoen
½ k Room
Sout en Peper
Kap 200g sampioene fyn.
Smelt Botter.
Voeg meel by, kook vir 'n paar minute en roer gedurig.
Voeg hoenderaftreksel geleidelik by.
Bring tot kookpunt.
Voeg melk, gekate sampioene en suurlemoensap by.
Bedek en prut viur 5 minute.
Roer room in en voeg sout en peper na smaak by.
Sny res van sampioene in dun skywe.
Braai in botter en garneer die sop daarmee.
HOLLANDSE BOONJIESOP: [SNERT]
250 g rooi gespikkelde suikerbone
1 klein gerookte Hollandse wors
500 g sopvleis en – bene
2 groot uie, in skywe gesny
15 ml sout
30 ml alfabet – of nommernoedels
2 lt water (ongeveer)
5 groot aartappels
METODE:
1. Week die bone in kookwater ongeveer 8 uur lank met die deksel op.
2. Sny die wors in dun skyfies.
3. Plaas die bone, wors en die res van die bestanddele in ʼn drukkastrol met die aartappels heel bo-op.
4. Kook dit 1½ uur lank oor matige hitte. Skakel die plaat af en laat dit afkoel.
5. Verwyder die aartappels en druk dit fyn. Skep dit terug in die kastrol en roer dit goed deur.
Porsies: 10
HELENA SE VISSOP: [uit BOEREKOS - DINE VAN ZYL]
1 ui
2 knoffelhuisies, opgekap
½ k grasuie
500 g vis, in stukkies gesny
2 aartappels
1 l visaftreksel
1 k melk
1 E meel
Braai die uie en knoffel saam.
Voeg grasuie, stukkies vis en opgekapte aartappels by. Bedek met visaftreksel en kook tot die vis gaar is.
Meng die melk en meel en roer by die vissop in om dit bietjie te verdik.
ROOMKAAS EN TAMATIESOP:
Verwelkom die winter met hierdie ietwat anders tamatiesop.
Bestanddele:
40g botter
1 gesnyde ui
1 fyngedrukte knoffelhuisie
410g geblikte heel tamaties
450ml water
25ml tamatiepuree
50g vermicelli
75g roomkaas
5ml suiker
1 blokkie hoenderekstrak
geurmiddels na smaak
Metode:
• Smelt botter in pan. Voeg uie en knoffel by en braai vir 4 minute.
• Voeg geblikte tamaties, suiker, ekstrakblokkie, geurmiddels, water en tamatiepuree by. Verhit tot kookpunt en laat vir 30 minute prut.
• Voeg pasta by en prut vir nog 5-6 minute. Roer om te keer dat pasta nie vasklou nie.
• Voeg roomkaas bietjie vir bietjie by en roer totdat dit opgelos het.
• Bedien onmiddellik.
MOSSELSOP:
Bestanddele:
185g mossels (1 blik)
2 swoerdlose spekvleisrepies, fyn gesny
1 groen soetrissie, gekap
1 middelslag ui, gekap
60ml grasui, in ringetjies gesny
sout en vars gemaalde swartpeper na smaak
knippie gedroogde tiemie
450g sampioenroomsop (1 blik)
30ml vars, fyn gekapte pietersielie
185g klein pienk garnale, gedreineer (1 blik)
Metode:
• Dreineer die mossels en behou die vloeistof.
• Soteer die spekvleis, soetrissie, ui en grasui ongeveer 4 minute lank.
• Voeg sout, peper en tiemie by.
• Voeg die sampioenroomsop en gedreineerde mosselvloeistof by.
• Verhit die mengsel tot kookpunt.
• Voeg die pietersielie en pienk garnale by en bedien dadelik.
AARTAPPELSOP: [BAIE YUMMY]
Skil en sny 5 aartappels in stukke
1 medium ui, in stukke gesny
1 pakkie spek, gesnipper
1 hoenderaftrekselblokkie
1 houer room (opsioneel)
fyn gekapte vars pietersielie (opsioneel)
'n bietjie olie/ botter vir braaidoeleindes
sout en peper na smaak
Braai die ui tot deurskynend. Voeg dan die spek by en braai totdat die spek gaar is (moenie die spek bros braai nie!).
Voeg dan jou aartappels by die spek/ui mengsel en bedek die hele spul met water.
Gooi die hoenderblokkie by. Kook die aartappels tot gaar. Laat 'n bietjie afkoel en verwerk daarna tot glad en romerig in die voedselverwerker.
Verhit weer die sop tot kookpunt. As room gebruik gaan word, roer dit in net voor bediening, maar die sop moet dan nie weer kook nie anders sal dit skei.
Toets vir sout en peper en versier met vars pietersielie.
LENSIESOP; [ONBEKEND]
Lensies, 500 ml
Ui, 1 groot
Wortel, 1
Seleryloot, 1
Botter of vet, 2 eetlepels
Spek, 125gm in blokkies gesny
Meelblom, 2 eetlepels
Vleisekstrak, 12 koppies
`n Hambeen
Aartappels, 2 middelslag
Weense worsies, 12.
Week die lensies oornag in water.
Die volgende dag, stowe die fyngekapte groente (met uitsondering van aartappels) met die botter en spek 15 minute lank oor lae hitte.
Roer die meel glad daarin en voeg dan die geweekte lensies by.
Meng goed, en voeg vleisekstrak en hambeen by.
Stowe `n uur lank en voeg dan die aartappels by, en kook nog `n halfuur.
Voeg gekookte worsies, in skywe gesny, by en dis op.
SNOEKSOP:
Genoeg vir 4 persone
30g botter
1 ui fyngekap
½ groen soetrissie, fyn gekap
25g knopiesampioene, fyn gekap
Sout en swartpeper na smaak
30ml mielieblom
50ml koue water
400g gaar of gerookte snoek, gevlok
750ml hoenderaftreksel
250ml cheddarkaas, gerasper [of mozzarella]
250ml suurroom
Skil van 1 suurlemoen
Pietersielie, gekap vir versiering
Ekstra kaas
Verhit botter in kastrol en braai, ui, rissie en sampioene tot sag.
Geur met sout en peper.
Meng mielieblom [maizina] met koue water en roer by uiemengsel.
Voeg die snoek en hoenderaftreksel by en bring tot kookpunt.
Roer goed en verlaat hitte en prut vir 10 minute.
Roer kaas en suurroom by en geur weer indien nodig.
Laat goed deurwarm en bedien met ekstra kaas, pietersielie en suurlemoenskil.
Lekker brood met konfyt gaan lekker saam met die sop.
KITS ERTJIESOP MET RUSSIANS:
Maak 2 liter sop - 8 koppies.
2 blikke [425g] ertjiesop
750ml melk
4 russians in dus skyfies gesny
30ml fyn gesnyde grasuie
Verhit die ertjiesop en melk tot kookpunt en roer goed.
Voeg die worsies en grasuie by.
Verhit tot vuurwarm.
Eet saam met vars rogbrood of broodrolletjies.
GRIEKSE VISSOP: [Deur Huisgenoot]
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 30-40 minute
1 L (4 k) hoenderaftreksel
500 ml (2 k) droë witwyn
250 ml (1 k) olyfolie
2 vars lourierblare
1 ui, grof gekap
4 knoffelhuisies, grof gekap
2 wortels, skoongeskraap en in skywe gesny
3 selderystingels, grof gekap
4 aartappels, geskil en in blokke gesny
4 ryp tamaties, ontvel en in blokkies gesny
250 ml (1 k) fyn gekapte Italiaanse pietersielie
gerasperde skil en sap van 2 groot suurlemoene
sout en vars gemaalde swartpeper
400 g klein steurgarnale (skoongemaak)
400 g mossels met skulpe
600 g witvisfilette, in stukke gesny
pietersielie vir garnering
Bring die aftreksel, wyn en olyfolie tot kookpunt en voeg die lourierblare, ui, knoffel, wortels, seldery, aartappels, tamaties, pietersielie, suurlemoensap en -skil by die vloeistof.
Laat prut sowat 20 minute en geur met sout en peper indien nodig.
Voeg die steurgarnale, mossels en vis by en laat prut nog sowat 15 minute. (Verwyder enige mossels wat nie oopgegaan het nie.)
Garneer met pietersielie.
WENK: Vervang die hoenderaftreksel met visaftreksel. Maak dit self: Gebruik die grate en kop van die vis, meng dit met vars suurlemoenskil en -sap, gekapte uie, knoffel, Italiaanse pietersielie, wortels, seldery, sout en peper en kook dit omtrent ’n uur in 2 liter water.
BOETA SE SEEKOS SOP/SOUS:
Bestandele:
2 fyngekapte uie
5 ml gemengde kruie
2 huisies knoffel, gekneus
50 ml botter
melk
125 ml droë witwyn
2 pakkies ontwaterde sampioenroomsop
500 ml room
Seekos [mossels, garnale, vis, fyngemaalde geblikte gerookte oesters of gemaalde perlemoen of sommer ‘n mengsel van alles]
Mielieblom indien nodig om te verdik.
Braai uie bruin in pan en voeg kruie en knoffel by.
Voeg dan botter, seekos en melk by om te bedek. Prut tot amper sag. Voeg wyn en soppoeier by en roer deeglik. Verhit tot kookpunt. Voeg room by.
Hou die basiese beslag netso vir sop. Maak seker dat die seekos baie sag gekook is. Bedien met vars brood.
Verduk die basiese beslag met mielieblom.
Dis veral gepas as sous.
Die seekos moet net gaar wees.
‘n Wenner is om net 1 blikkie gerookte oesters fyngedruk by die sous / sop te voeg.
ROMERIGE SAMPIOEN EN BILTONGSOP MET TIEMIE: [ROBERT-SONS RESEPTE]
Bereidingstyd 15 minute
Gaarmaaktyd 20 minute
Genoeg vir 4
2 e olyfolie
2 middelslag-uie, fyngekap
2 preie, fyngesny
500 g knopiesampioene, gesny
2 t ROBERTSONS THYME
1 koppie biltongpoeier
4 koppies ligte
hoenderaftreksel
Robertsons Atlantic Sea
Salt en Robertsons Freshly
Ground Black Pepper
Vars grasuie
1 koppie room
Oondvars brood, vir voorsit
1 Verhit die olyfolie in ’n groot kastrol oor matige hitte.
2 Soteer die uie en preie vir sowat 5 minute of tot sag.
3 Voeg die sampioene en ROBERTSONS THYME by en braai vir nog 5 minute – terwyl jy heeltyd roer – tot bruin.
4 Roer die biltongpoeier deur.
5 Voeg die hoenderaftreksel by en prut vir sowat 10 minute.
6 Maak die helfte van die sop fyn en skep dit terug in die kastrol by die res van die sop.
7 Geur met Robertsons Freshly Ground Black Pepper.
8 Meng varsgekapte grasuie met fyn Robertsons Atlantic Sea Salt.
9 Voeg die room by, maak deurwarm, geur na smaak met die grasuie-sout en sit dadelik voor.
MARLEEN SE GEMMER, KLAPPERMELK MOSSELSOP:[HUISKOK]
10 g Fyn gesnyde knoffel
70 g Fyn gerasperde vars gemmer
2 uie grof gekap
250 g botter
250 ml meel
6 blikkies klappermelk
500 ml melk
500 ml Durbanville Hills Sauvignon Blanc
1 kg mossels sonder skulp
1 kg mossels met halwe skulp
4 opgesnyde preie
Sout en peper na smaak
Braai knoffel, gemmer en uie in die botter tot deurskynend en roer dan die meel by.
Voeg die klappermelk, melk en wyn by en laat dit kook.
Voeg al die mossels by en kook 5 minute of tot gaar.
Braai 4 opgesnyde preie eenkant en voeg dan by die sopmengsel.
WATERBLOMSOP:
2,5 liter/6 - 8 porsies
1 kg waterblomme
1 ui - gekap
2 blokkies hoenderekstrak
1 liter warm water
botter of margarien
sout & peper na smaak
250 ml suurroom (Smetena)
bietjie suurroom en grasuie vir garnering
Spoel die waterblomme af en dreineer. Smoor die ui in ’n bietjie smeer. Voeg die water en hoenderekstrak by, verhit dit tot kookpunt en voeg dan die waterblomme by. Kook dit 10 minute lank en laat afkoel. Verpulp die mengsel en verhit dit tot goed warm. (Verdun die sop met ekstra hoenderaftreksel indien dit te dik is.) Geur dit met sout en peper en roer die suurroom net voor opdiening by. Garneer elke bakkie sop met ’n bietjie suurroom en gekapte grasuie.
BUTTER BEAN SOUP: [PAULA DEEN]
Servings: 4
Prep Time: 15 min
Cook Time: 45 min
2 (16 oz.) bag frozen butter beans or tins or the dry one's
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced
In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.
BEETSOP MET KOLJANDERPESTO: [onbekend]
4 groot bete, goed afgewas
2 uie, fyn gekap
olyfolie
250 ml witwyn
500 ml groenteaftreksel
sout en peper
125 ml natuurlike jogurt
Pesto:
2 pakkies (30 g elk) vars koljander
1 pak (100 g) kasjoeneute of dennepitte
knippie sout
60-90 ml olyfolie
Plaas die beet in `n kastrol en giet genoeg water bo-oor om te bedek. Verhit die water tot kookpunt en laat kook tot die beet sag is. Laat afkoel in die kookvloeistof. Trek die skille af en sny die beet in klein blokkies. Hou eenkant. Soteer die uie stadig in `n bietjie olyfolie tot sag. Voeg die wyn by en laat vinnig kook tot die wyn met die helfte afgekook is. Voeg die groenteaftreksel asook die beetblokkies by en kook goed deur. Geur met sout en peper, laat effe afkoel en verpulp in die voedselverwerker tot nog effens grof. Roer die jogurt by. Giet in bakkies en rond af met die koljanderpesto.
Vir die pesto:
Spoel die koljander goed af en druk droog. Verwerk in `n voedselverwerker saam met die neute tot fyn. Voeg die olyfolie deur die tuit by en verwerk tot `n dik, gladde sous. Geur met sout. Bêre in die yskas.
Genoeg vir 6 mense.
OUTYDSE GORTSOP: [Landbouweekblad-Deur ARINA DU PLESSIS]
1 kg sopbene
500 g stowebeesvleis, in klein blokkies gesny
3 uie, fyn gekap
5 wortels, gekap
6 selderystele, gesnipper
2 lourierblare
Handvol vars pietersielie, fyn gekap
4 liter water
Sout en peper na smaak
1 x 410 g blik gekapte tamaties
250 ml (1 k) gort
10 ml (2 t) suiker
Ekstra vars pietersielie en fyn gerasperde suurlemoenskil, om af te rond Verhit die bene, vleis, uie, die helfte van die wortels, die helfte van die seldery, lourierblare, pietersielie, water en ’n bietjie sout en peper saamin ’n groot kastrol tot kookpunt. Bedekenprut stadig vir sowat drie uur, of tot die vleis sag is.
Verwyder die bene en sit die vleis terug in die pot. Voeg die res van die bestanddele by en prut vir sowat een uur, of tot die gort lekker sag is. Geur na smaak. (Voeg ekstra water of ’n bietjie vleisaftreksel by as die sop te veel afkook.)
Lewer 10 porsies.
WATERBLOM SOP:
2,5 LITER SOP - 6 - 8 PERSONE
1 kg waterblomme
1 ui - gekap
2 blokkies hoenderekstrak
1 liter warm water
botter of margarien
sout & peper na smaak
250 ml suurroom (Smetena)
bietjie suurroom en grasuie vir garnering
Spoel die waterblomme af en dreineer. Smoor die ui in ’n bietjie
smeer. Voeg die water en hoenderekstrak by, verhit dit tot
kookpunt en voeg dan die waterblomme by. Kook dit 10 minute
lank en laat afkoel. Verpulp die mengsel en verhit dit tot goed
warm. (Verdun die sop met ekstra hoenderaftreksel indien dit te
dik is.) Geur dit met sout en peper en roer die suurroom net voor
opdiening by. Garneer elke bakkie sop met ’n bietjie suurroom
en gekapte grasuie.
KOUE TAMATIESOP: [GAZPACHO]
Lewer 6 – 8 porsies
Gazpacho is ’n Spaanse-styl, koue tamatiesop. Dis baie verfrissend en kan selfs as voorgereg voorgesit word. Verkoel al die groentes en tamatiesap vooraf om dit so vinnig as moontlik koud te maak. Die sop smaak die volgende dag nog lekkerder.
½ klein komkommer, in stukke gesny
1 selderystingel met blare, gekap
1 knoffelhuisie, gekneus
1 rooi soetrissie, ontpit en gekap
2 sprietuie, gekap
1 x 410 g-blik heel geskilde tamaties, grof gekap
1 x 2 cm sny wit- of bruinbrood, in stukke geskeur
500 ml tamatiesap
10-15 ml balsamiese asyn
2,5-5 ml Worcestershiresous
15 ml olyfolie
5 ml fyngerasperde suurlemoenskil
sout en varsgemaalde swartpeper
Tabascosous na smaak
basiliekruidblare om mee voor te sit
ongegeurde jogurt of suurroom om mee voor te sit (indien verkies)
METODE:
1.Plaas al die groente in ‘n voedselverwerker of versapper en meng dit tot glad. Voeg die brood en tamatiesap by en meng tot ’n gladde mengsel.
2.Roer die geurmiddels by en verdun met ’n bietjie yswater indien verkies. Verkoel vir ’n paar uur of oornag of sit sommer dadelik met ysblokkies of gebreekte ys, in glase voor.
3.Garneer met basiliekruidblare of nog gekapte sprietuie. Indien dit as voorgereg gebruik word, kan ’n teelepel jogurt of suurroom bo-op geskep word. Geur met ’n lekker draai swartpeper.
Wenke:
1.’n Gebraaide garnaal per persoon kan op ’n kebabstokkie geryg en oor die rand van die glas of bakkie geplaas word.
2.Voeg ’n skeut jenewer of vodka by elke glas sop en sit as ‘n skemerkelkie voor.
MAKLIKE ERTJIESOP: [Deur Aletta Lintvelt ]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 45 minute
Uie wat in heuning en suurlemoensap gekaramelliseer het, gee aan dié sop ’n besonderse geur.
Jy benodig
•2 uie, gekap
•olyfolie
•2 koppies splitertjies
•5 koppies water
•sout
•sap en gerasperde skil van
•½ suurlemoen
VIR DIE GEKARAMELLISEERDE UIE (OPSIONEEL)
•1 rooiui, in dun ringe gesny
•olyfolie vir braai
•1 teelepel heuning
•sap van ½ suurlemoen
Só maak jy
1.Braai die uie in olyfolie in ’n groot pot totdat dit sag en deurskynend is. Voeg die ertjies en 4 koppies water daarby en laat dit vir ongeveer 45 minute prut totdat die ertjies heeltemal gaar is.
2.Versap die sop of druk die helfte van die ertjies fyn, verdun dit met nog water as jy dit so verkies, en verhit alles weer tot kookpunt.
3.Geur die sop na smaak met sout en voeg dan die suurlemoensap en -skil daarby.
4.Maak die gekaramelliseerde uie: Braai die rooiui in olyfolie sag en voeg dan die heuning en suurlemoensap daarby. Skep dit bo-op elke porsie sop en sit dit met ’n ekstra skeut olyfolie voor.
Wenk
Vir ekstra lekkerte, braai ook sampioene en spek om oor die sop te bedien, soos op die foto regs.
BLOMKOOLSOP MET GERROOKTE HOENDER: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 20 minute
Ek maak gereeld hierdie sop sonder vleis en gooi dan ’n hand vol geurige kaas (soos bloukaas) bo-oor.
Jy benodig
•1 ui, gekap
•2 knoffelhuisies, gekap
•1 teelepel komynsaad
•2 eetlepels botter of olyfolie
•1 hele blomkoolkop, in blokkies gesny
•1 koppie melk
•1 blokkie hoenderekstrak
•200 g gerookte hoenderborsie, in repies gesny
Só maak jy
1.Smelt die botter in ’n pot en laat “sweet” die uie, knoffel en komynsaad oor lae hitte totdat dit sag is – moenie dit bruin braai nie. Hoe langer dit vat, hoe beter.
2.Gooi die res van die bestanddele by, maar hou die helfte van die hoender eenkant. Laat die sop kook en prut dit met die deksel op vir 10 minute of totdat die blomkool gaar is. Pasop vir oorkook!
3.Versap die sop en gooi ’n bietjie water by indien jy van ’n dunner sop hou. Geur dit na smaak met sout en swartpeper en ’n skeut suurlemoensap indien jy dit verkies.
4.Sit die sop voor met repies gerookte hoender.
Wenk
Jy kan die gerookte hoenderborsie ook met ’n gerookte varktjoppie of spek vervang.
GEROOKTE BOTTERSKORSIESOP: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 30 minute
Gaarmaaktyd 15 minute
Die geroosterde soetrissie gee dié sop ’n romerige tekstuur wat baie lekker saam met die botterskorsie werk. Moenie bekommerd wees as jy nie chorizo het nie – die sop is net so geurig daarsonder.
Jy benodig
•1 middelslag-botterskorsie, in skywe gesny
•2 soetrissies
•4 knoffelhuisies, heel olyfolie of botter
•1 rooiui, gekap
•5 cm chorizowors of salami, gekap (opsioneel)
•1 blokkie hoenderekstrak
•1 teelepel gerookte paprika
•1 eetlepel droë groen kruie (soos die Italiaanse mengsel)
•sap van 1 suurlemoen
•1 koppie water, plus ekstra
Só maak jy
1.Smeer die botterskorsie, soetrissie Gerooktebotterskorsiesop en knoffel met olyfolie en rooster dit oor die kole (of in ’n oond van 180 °C) vir 20 minute totdat dit sag is. Trek die soetrissie se skilletjie af en sny dit saam met die botterskorsie in blokkies.
2.Braai die uie en die chorizowors in ’n potjie. Druk die knoffelhuisies uit hulle skille en voeg dit saam met die geroosterde groente en die res van die bestanddele by die pot. Laat dit prut vir 15 minute.
3.Druk die sop fyn en voeg nog water by totdat die tekstuur reg is. Voeg sout en peper na smaak by, verhit die sop weer tot kookpunt en sit dit dan voor.
Wenk
Gooi 1 blikkie (410 g) borlottibone by om die sop meer lyf te gee.
BOONTJIESOP MET BILTONGKLUITJIES: [Deur Aletta Lintvelt]
Vir 8
Voorbereityd 10 minute plus weektyd oornag
Gaarmaaktyd 2 uur
Dié dik, outydse boontjiesop is net wat jy nodig het as jy op ’n koue aand voor ’n kaggelvuur sit.
Jy benodig
•olyfolie of botter vir braai
•1 groot ui, gekap
•2 knoffelhuisies, fyngedruk
•2 selderystingels, gekap
•500 g gerookte varkskenkel, aan die been
•500 g beesvleissopbene
•2 groot wortels, gekap
•2 koppies suikerbone, oornag geweek
•4-6 koppies water
•1 eetlepel droë origanum
•1 blik tamatiepuree (410 g)
•2 blikkies (410 g) gekapte tamaties
•1 blokkie beesvleisekstrak
VIR DIE KLUITJIES
•¾ koppie koekmeel
•1 eetlepel mieliemeel
•1½ teelepels bakpoeier
•50 g biltongpoeier
•1 eetlepel botter
•½ koppie melk
•1/3 koppie pikantrissies, fyngekap
Só maak jy
1.Verhit die olie in ’n groot swartpot of swaarboomkastrol en braai die uie, knoffel en seldery daarin sag. Voeg die vleis en wortels by.
2.Spoel die geweekte bone goed af en voeg dit by die vleis. Bedek dit met 4 koppies water, verhit dit tot kookpunt en laat dit dan vir ongeveer 90 minute met die deksel op prut.
3.Voeg die res van die bestanddele by en laat die sop vir nog ’n halfuur prut, of totdat die bone sag is en die vleis van die been afval. Voeg nog water by, indien nodig, en geur die sop met sout en peper.
4.Maak die kluitjies: Meng al die droë bestanddele saam, vryf die botter daarby in en meng dan die melk en pikantrissie deur tot gebind.
5.Verhit die sop weer tot by kookpunt en skep rondvol lepels deeg daarin. Verlaag die hitte en laat dit vir 10 minute met die deksel op oor baie lae hitte prut – dit moenie weer kook nie.
OUTYDSE GORTSOP: [Landbouweekblad -deur ARINA DU PLESSIS]
Ek lief hierdie sop!!!!
1 kg sopbene
500 g stowebeesvleis, in klein blokkies gesny
3 uie, fyn gekap
5 wortels, gekap
6 selderystele, gesnipper
2 lourierblare
Handvol vars pietersielie, fyn gekap
4 liter water
Sout en peper na smaak
1 x 410 g blik gekapte tamaties
250 ml (1 k) gort
10 ml (2 t) suiker
Ekstra vars pietersielie en fyn gerasperde suurlemoenskil, om af te rond
SO MAAK JY:
Verhit die bene, vleis, uie, die helfte van die wortels, die helfte van die seldery, lourierblare, pietersielie, water en ’n bietjie sout en peper saamin ’n groot kastrol tot kookpunt. Bedek en prut stadig vir sowat drie uur, of tot die vleis sag is.
Verwyder die bene en sit die vleis terug in die pot. Voeg die res van die bestanddele by en prut vir sowat een uur, of tot die gort lekker sag is. Geur na smaak. (Voeg ekstra water of ’n bietjie vleisaftreksel by as die sop te veel afkook.)
Lewer 10 porsies.
CATCHUPA RICA:
[Baie lekker! Ek het dit gemaak en 'n paar van die goed wat ek nie eet of kon kry nie uitgelaat.]
It's a traditional dish from Cape Verde and I believe almost all cape-verdeans love it. Below the recipe, I hope you try it and find it delicious.
4 cup. samp (hominy)
1 cup. kidney beans
1 cup. large lima beans
1/2 cup. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
l blood sausage, when avallable,
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander
HOW TO COOK:
Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.
KERRIE AARTAPPELSOP:
4 med aartappels gewas en geskil
3 kop hoenderaftreksel
1 knoffelhuisie gekneus
2e botter
1 ui
1 appel
2t kerriepoeier
1 kop melk
METODE :
Kook aartappels in hoenderaftreksel tot gaar en maak dan fyn.
Smelt botter en braai ui, knoffel, appel en kerriepoeier.
Voeg nou by die aartappelmengsel.
Voeg die melk, sout ens. by en meng goed.
Laat hierdie prut vir 2 minute en bedien warm.
SAMP AND BEAN SOUP: [ Portia Deepnaain]
Ingredients
1kg soup meat or equivalent
3 litres water
2 cups samp
1 cup sugar beans or samp
1 cinnamon
2 bay leaves
Few strands saffron or tumeric
Tbs finely grated ginger
2 large carrots (whole)
2 stalks celery
Salt
For the sauce :
1 large onion
2 green chillies (whole)
2 spring onions
1 tsp ground ginger
1 tsp ground garlic
2 tomatoes grated
1 tsp sugar
100ml tomato paste
1 cup water
Saffron or tumeric
1 tbs curry powder
1 tsp jeers seeds [cumin seeds]
Method
1.After cooking the meat stock and sauce bring it all together and simmer.
2.Top with chopped celery and serve with crusty rolls.
BEAT THE BLUES CHILLED PEA SOUP: [KNORR RECIPES]
This dish is the easiest, tastiest and most affordable in the history of cooking. Try it - you won't be sorry.
Serves 4-6 | Preparation Time: 5 mins | Cooking Time: 5 mins
Ingredients
- 4 cups Frozen peas
- 750 millilitres water
- 2 KNORR Chicken Stock Cube
- 15 millilitres Chopped fresh mint
- 250 millilitres Plain yoghurt
- 1 pinch Salt & Pepper to taste
Instructions
1. Heat a large pot on the stove and cook the peas, water and stock by simmering for 5 minutes.
2. Puree the mixture with a hand blender.
3. Chill until ice cold and stir in the yoghurt just before serving.
4. Season with salt and pepper.
TRADISIONELE BOONTJIESOP MET KLUITJIES OF FRIKKADEL-LETJIES: [BOEREKOS]
200 g droëbone (250 ml)
500 g sopvleis
1 ui, gekap
28 g varkspek, in blokkies gesny
2 ℓ koue water
3 groot aartappels, grof gerasper
115 g tamatiepasta (1 blikkie)
sout en peper na smaak
KLUITJIES:
140 g koekmeelblom (250 ml)
10 ml bakpoeier
2,5 ml sout
15 ml botter of margarien
125 ml melk
METODE:
1. Week die bone oornag in koue water.
2. Kook die bone, sopvleis, ui, spek en water 1 uur lank.
3. Voeg die aartappels en tamatiepasta by en kook dit totdat alles sag is – ongeveer 2 uur lank.
4. Versap die sop, of druk die groente fyn en sny die vleis fyn.
5. Voeg sout en peper na smaak by.
6. Laat prut die sop nog ʼn rukkie. Voeg nog ʼn bietjie water by as dit te dik word.
KLUITJIES:
7. Meng die droë bestanddele.
8. Vryl die botter of margarien by die droë bestanddele in.
9. Voeg die melk by en vermeng dit totdat dit ʼn stywe deeg vorm.
10. Skep teelepelsvol van die deeg in die sop wat stadig prut.
11. Maak die kastrol dig toe en laat prut dit totdat die kluitjies gaar is. Dit sal bo-op dryf.
FRIKKADELLETJIES IN BOONTJIESOP:
Bestanddele:
200 g beesmaalvleis
200 g varkmaalvleis
⅓ k gerasperde ui
2 snye brood, korsies af
¼ t fyn koljander
¼ t droë tiemie
sout en peper
Metode:
Meng die bees- en varkmaalvleis en gooi die gerasperde ui by.
Verkrummel die brood en gooi dit by die vleis saam met koljander, tiemie, sout en peper.
Meng liggies en rol dit in frikkadelletjies.
Kook vir agt minute in voorafbereide boontjiesop.
AT SE BOONTJIESOP: [DIS NOU AT BOTHA DIE AKTEUR/SKILDER ENS. uit ROER PROGRAM]
1. Week 3 soorte bone oornag in water-bv suikerbone, botterbone en enige ander soort.
2. Gooi dan die water af en kook met vars water tot lekker sag.
3. Braai nou Kasslerrib, uie en spek in die kastrol waarin jy die sop gaan kook.
4. Verpulp ongeveer die helfte van die sag gekookte bone -vir lekker dikte- voeg by ander bestanddele, geur net met sout en peper, en jy het 'n heerlike boontjiesop!
GARDEN GAZPACHO IN A JAR: [SALADS IN A JAR]
4 parts diced tomatoes
2 parts diced cucumber
1 part diced bell pepper (I used yellow)
1/2 part thinly sliced green onions
1/2 part extra virgin olive oil
1 handful cilantro leaves
A few cloves of garlic
WHAT TO DO:
Place ingredients in a jar in pretty layers.
Blend in a blender with tomato juice as desired for taste and consistency and seasonings to taste as desired: salt, pepper, lime or lemon juice, cayenne pepper sauce.
TOMATO AND LENTIL SOUP WITH SPICY MEATBALLS:
Ingredients
500gr sausage
2 tbsp olive oil
1 tsp smoked paprika
2 tins of red lentils - rinsed
2 tins of canned cherry tomatoes
1 small sachet tomato paste
1 medium onion - chopped
1-2 cloves garlic - crushed
fresh basil or parsley
salt and pepper
about 2 tsp sugar.
1 tbsp red wine vinegar
more fresh basil or parsley for garnishing
creme fraiche or yogurt(optional)
Method
Take the sausage meat out of the casings and form into small meatballs. Heat the olive oil in a heavy based pot and fry the meatballs until they are golden brown. Remove from the pot and keep one side. In the same sausage flavored oil, add the paprika and saute the onion and garlic. When the onion is soft and translucent, add all the ingredients except the creme fraiche and some of the fresh herbs. Bring to the boil and add the meatballs. Turn the heat right down and allow the soup to simmer and for the sausage flavors to infuse all the other ingredients. When ready to serve, drizzle some creme fraiche over the top and sprinkle with the fresh herbs. Serve with a crusty farm loaf!
KARRINGMELK PATAT EN BOTTERSKORSIESOP: [HUSGENOOT]
Lewer 2 L sop
Bereiding: 10 min
Gaarmaaktyd: 30 min
SOP
olyfolie
2 knoffelhuisies, fyngedruk
1 ui, gekap
1 groen brandrissie, gekap
10 ml (2 t) fyn komyn
3 wortels, in ringe gesny
1 kg patat- en botterskorsieblokkies
1,5 L (6 k) groenteaftreksel
30 ml (2 e) gekapte pietersielie
sout en peper na smaak
500 ml (2 k) karringmelk
AFRONDING
patatskaafsels
grasuie
SOP
Verhit die olie en roerbraai die knoffel, ui en brandrissie tot sag. Roer die komyn by.
Voeg die groente by en meng deur.
Voeg die aftreksel by, bring tot kookpunt. Verlaag die hitte en laat prut sowat 20 minute tot die groente sag is.
Verpulp met ’n staafmenger, voeg die pietersielie by en geur na smaak met sout en peper.
Roer die karringmelk by. Moenie weer kook nie.
AFRONDING
Sny lang, dun skaafsels patat met ’n aartappelskiller en braai in verhitte olie tot goudbruin.
Dreineer op kombuispapier.
Skep die sop in bakkies en rond af met patatskaafsels en grasuie.
HOENDERSOP: [BRON ONBEKEND]
Bestanddele:
6 hoenderdye, met of sonder vel
1 pak klaar voorbereide fyn gesnyde sopgroente
3 aartappels, in klein blokkies gesny
3 selderystingels, in klein stukkies gesny
1 blik gekapte tamaties
1 blik klappermelk
500 ml vars room (of vervang met Bulgaarse joghurt)
2 knoffelhuisies, gekap
½ pakkie bruinuiesoppoeier
½ pakkie chakalaka-soppoeier
½ pakkie songedroogde tamaties in olyfolie
Sout
Kookwater
Metode:
1.Braai die hoender tot lekker bruin.
2.Sit die hoender saam met al die ander bestanddele in ʼn stoompot en kook onder druk vir so 1 ½ uur.
3.Vis die hoender uit, verwyder die bene en sny in fyn stukkies.
4.Gooi die hoender net so terug by die sop vir growwe hoendersop, of maak die sop sonder die hoender fyn in ʼn voedselverwerker en gooi dan die hoenderstukkies terug.
5.Maak weer deurwarm en bedien.
HOENDER-PASTA-SOP: [LEKKER SOP RESEPTE]
Prep time: 15 mins
Totale time: 3 hours 45 mins
Bedien: 6
Die ou mense het altyd geglo ‘n lekker bak hoendersop kan enige siekte vinnig reg sien.
Bestandele
30 ml sonneblomolie
2 uie, gekap
3 wortels, in skywe gesny
3 selderystingels, in skywe gesny
1 heel hoender
2 liter hoenderaftreksel
sowat 750 ml koue water
5 takkies vars pietersielie
3 ml droë tiemie
1 lourierblaar
sout en varsgemaalde swartpeper na smaak
250 ml kort pasta
gekapte pierersielie om boop te sprinkel
Instruksies
Verhit olie in ‘n groot kastrol en braai die uie, wortels en seldery oor ‘n lae hitte tot sag.
Sny die hoender in stukke en voeg by die groente, saam met die hoenderaftreksel.
Voeg net genoeg water by tot dit die hoenderstukke bedek.
Bring tot kookpunt en skep enige skuim af wat bo-op vorm.
Voeg die pietersielie, tiemie en lourierblaar by.
Verlaag die hitte en laat oop prut vir 2 ure.
Haal die hoender en die kruie uit.
Verwyder vel en bene van hoender.
Laat sop afkook vir 1 uur.
Voeg hoendervleis saam met die pasta terug by die sop en kook tot die pasta gaar en sag is.
Voeg nog water by as jy voel die sop is te dik.
SPINASIE SOP MET ROOM: [LEKKER SOP RESEPTE]
Kook tyd: 30 mins
Totale time: 30 mins
Bedien: 4
Die pragtige spinasie blare in hierdie resep maak vir ‘n geurige en interessante helder-groen sop.
Bestanddele50g botter
1 medium ui, fyn gekap
2 knoffelhuisies, fyngekap
1 medium aartappel, geskil en in stukke gekap
450ml hoender- of groente-aftreksel
600ml melk
450g vars spinasie, gewas, indien nodig, en grof gekap
fyn gerasperde skil van ‘n halwe suurlemoen
vars gerasperde neutmuskaat na smaak
3 eetlepels room, om te dien
Instruksies
Smelt die botter in ‘n groot kastrol, voeg die ui en knoffel by en braai liggies vir 5-6 minute tot sag.
Voeg die aartappel en kook tot sag vir 1 minuut.
Gooi die aftreksel by en prut vir 8-10 minute totdat die aartappels begin kook.
Gooi die melk by en verhit tot dit prut.
Roer die helfte van die spinasie en die suurlemoenskil by.
Bedek en prut vir 15 minute tot die spinasie heeltemal verlep is.
Los vir sowat 5 minute om af te koel.
Gooi die sop in ‘n voedsel verwerker, voeg die oorblywende spinasie by (dit sal die sop helder groen maak en vars laat proe).
Verwerk tot sag – dit mag dalk nodig wees om dit bietjie vir bietjie te doen, afhangende van die grootte van jou voedsel verwerker.
Sit die sop terug in die kastrol en verhit.
Geur met sout, peper en neutmuskaat na smaak.
Jy kan die sop te verdun met ‘n bietjie ekstra aftreksel indien dit te dik is.
Skep die sop in bakkies en roer die room by.
Notas
Die geheim van ‘n vars-gegeurde, helder groen sop is die helfte van die spinasie kortliks in die sop te kook vir die diepte van geur, en voeg dan die res van rou spinasie wanneer liquidising.
Die sop kan gevries word vir tot 1 maand. Ontdooi in die mikrogolf of oornag in die yskas. Die sop verloor van sy voedingswaarde wanneer dit gevries word, maar die smaak sal nie benadeel word nie.
STRETCHED CREAM OF CHICKEN SOUP: [QUICK AND EASY]
1 X 400gm can of cream of chicken soup
400mls water
400mls milk
1 cup of macaroni
1 cup of frozen mixed vegetables
1 chicken stock cube
HOW TO MAKE:
Mix tin of soup, water, stock cube and milk over moderate heat.
Add the cup of frozen vegetables and heat until almost to the boil. Add the cup of macaroni and cook over moderate heat until pasta is cooked.
Approx 10 minutes, serves 4.
PATATSOP: [BRON ONBEKEND]
Jy benodig:
500 g Patats, geskil en in stukke gesny
1 medium aartappel, geskil en in stukke gesny
1 ui, gekap
4 koffel huisies, fyngemaak
1 hoender of groenteekstrakblokkie met 1 liter water.
1/2 tl Peper
1/2 tl Gemmer
1/2 tl Kerriepoeier
4 E Heuning.
SO MAAK JY:
Braai ui in olie tot deurskynend. Voeg knoffel by en braai nog 1 min lank.
Voeg patats, aartappel,ekstrak en sout na smaak by by en laat kook tot sag.
Verpulp en voeg heuning, peper, gemmer, kerriepoeier by en verhit.
Bedien met strepie warm heuning bo-oor.
Genoeg vir so 4 - 6 persone.
PERSKESOP MET KAAPS-MALEISE SPESERYE:
In hierdie sop kombineer die vars geure van perskes met die kompleksiteit van eksotiese speserye. Die sop is ʼn klassieke voorbeeld van die subtiele balans van sout en soet eie aan die kookkuns van die Kaapse Maleiers.
Die sop kan warm of koud bedien word.
(bedien 6-8)
2 e olyfolie
4 heel rooi rissies
4 heel knoffelhuisies
6 kaneelstokkies
klein stukkie gemmer, in repies gesny
150 g droëperskes
1 kg ryp geel perskes, geskil, ontpit en in blokkies gesny
150 g ongesoute botter, gesmelt
200 ml room
SO MAAK JY:
Verhit die olyfolie en braai die rissies, knoffel, kaneel en gemmer in ʼn pan vir 2-3 minute oor lae hitte en hou dan eenkant. Kook die droëperskes in ʼn ander pot in 1 liter water tot sag, voeg dan die vars perskes by en kook 20 minute oor medium hitte. Verpulp die perskemengsel tot glad en romerig. Plaas terug op die stoof en voeg die gebraaide speserye by. Prut 10 minute. Haal van die hitte af en laat staan ten minste 5 ure of oornag in die yskas.
Gooi deur ʼn sif om die speserye en ander soliede stukkies perske te verwyder. Meng die gesmelte botter en room by voor bediening.
RICH CHICKEN NOODLE SOUP:
Serves 6
Prep time: 15 minutes
Cooking time: 30 minutes
This soup is a meal in itself. Serve with hot buttered toast for a really comforting winter meal.
Ingredients:
1 tablespoon olive oil
1kg chicken thigh fillets, trimmed and sliced
2 brown onions, finely diced
2 cloves garlic, finely chopped
2 medium carrots, diced
3 celery stalks, halved lengthwise then sliced
¼ cup plain flour
2 litres chicken stock
salt and pepper to taste
1 cup risoni pasta
Chopped parsley to serve
Method:
Heat oil in a large heavy-based saucepan over medium- high heat. Add chicken and cook, stirring, for 2 minutes. Stir in onion, garlic, carrot and celery and cook a further 2-3 minutes or until vegetables begin to soften. Add flour and stir to coat the contents of the pot.
Slowly add stock, ½ cup at a time, until all flour is incorporated and there are no lumps. Stir in remaining stock and bring to the boil; reduce heat to medium and simmer for 15 minutes. Taste and adjust seasoning. Add risoni and cook for another 10 minutes or until pasta is tender. Ladle soup into large soup bowls and top with chopped parsley.
BOONTJIESOP: [Deur SONJA JORDT – foto DONNA LEWIS]
Goeie ou boontjiesop… maak sommer ’n groot pot hiervan, want môre is hy nóg lekkerder,
en boonop kan jy dan rustig agteroor sit.
Jy benodig (vir 4-6 mense)
• ¼ koppie olyfolie
• 1 groot ui, fyngekap
• 2 preie, gekap
• 2 middelslag-aartappels, geskil en in blokkies gesny
• 2 wortels, geskil en in klein blokkies gesny
• 200-250 g beesskenkels
• 3 eetlepels vars pietersielie, gekap
• ’n goeie hand vol (of twee) seldery met blare, fyngekap
• 1 blik (410 g) gekapte tamaties
• 2 blikke (410 g elk) boontjies, gedreineer en afgespoel (gebruik nier-, cannellini-, suiker- of botterbone)
• 1½-2 liter hoenderaftreksel
• basiliepesto en parmesaanskaafsels vir garnering
Só maak jy
1 Blink Stefaans. Verhit die olyfolie in ’n groot kastrol en braai die uie en preie daarin totdat dit sag en glansend is. Gooi die aartappelblokkies en wortels by en roerbraai dit vir nog ’n paar minute.
2 Ek soek vleis! Voeg nou die skenkels, pietersielie en seldery by.
3 Gaan maak solank ’n koppie tee. Gooi die tamaties, boontjies en hoenderaftreksel in die kastrol en verhit die sop tot kookpunt.
Draai die hitte laer en laat prut die sop dan totdat die aartappels en vleis gaar en sag is – ongeveer 1½ uur.
4 O vlok! Skep die vleis uit en vlok dit met twee vurke (hou die bene vir Walter die worshond). Druk die aartappels en boontjies effens fyn met ’n aartappeldrukker, sommer so in die kastrol. Dit sal die sop ook laat dikker word. Gooi die vleis terug by die sop en roer alles tot dit mooi deurwarm is.
5 Dis die klein dingetjies… Proe die sop en geur dit met sout en swartpeper. Skep ’n teelepel pesto in elke bakkie wanneer jy dit voorsit en sprinkel parmesaanskaafsels bo-oor.
GROENTESOP: [BRON ONBEKEND]
3 groot shins (bees) of kookvleis/of wildsvleis bene – enige vleis wat jy wil ingooi
300gr maalvleis / of net maalvleis so 500gr
7 wortels gerasper
4 uie gekap of gerasper
5 aartappels gerasper
Paar stukkies seldery gekap
3 tamaties (geskil en gekap
Opsioneel, ek gooi sommer groenbone en pitmielies ook by – so 2 kop elk
Bietjie garlic
1 kop (4 in 1 sop mengsel)
MAAK DAN SO:
Sit die shins onder in jou stoompot
Gooi al die groente en maalvleis bo-op
Heel laaste jou 3 in 1 sopmengsel.
Gooi nou water in tot dat dit net bo die vleis en groentemengsel le
Stoom vir 1 uur
Los dat die stoompot self afstoom
Maak oop en roer deur en verwyder bene
Vat nou enige geur soppoeir , ek vat sommer die Oxtail met Kerrie of oxtail met chutney
Maak aan met bietjie water en gooi by sopmengsel
Kook lekker deur
Proe nou of daar nog sout en peper kort. Ek doen dit gewoonlik heel laaste want dit hang af wat se sop jy gebruik. Partykeer is die sop genoeg vir smaak
OPSIONEEL:
WAT ONS DOEN OM DIE RESEP TE REK IS OM APART SPAGETTI TE KOOK – BREEK SPAGETTI IN KLEIN STUKKIES, KOOK TOT PAP SAG – DREINEER EN GOOI BY SOP MENGSEL HEEL LAASTE EN KOOK NET DEUR.
As jou sop nog te dun is, gooi bietjie soppoeir by of bietjie bisto.
Hierdie resep vries baie lekker. Skep in jou bakkies, laat afkoel en vries.
Indien jy nie ‘n stoompot het nie, kook stadig op stoof tot alles sag en fyn is.
CHICKEN FOOT SOUP:
Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 4 - 6
I don't know how many people actually use the feet of the chicken in their cuisine but many of my people do. The only way I will eat it is if it makes a soup. There are other methods of cooking chicken feet but I must admit I don't like them much at all. Some people curry the feet, stew them or add them to stewed peas but not me.
In my household, we only make this dish one in a while, maybe every four os six months or so. The only reason why we use it is because it adds a nice richness to the soup and it does taste like chicken.
The only different with making the chicken feet soup (called chicken foot soup in Jamaica) and making the beloved chicken soup is that you cook the chciken foot first by boiling for a while. You use the same water it was cooked in to make the soup.
WHAT TO DO:
1.Partially cook the chicken feet then add veges and let finish cooking.
2.Cook chicken feet until very soft and it falls apart then remove bones. Use stock to cook soup.
INGREDIENTS:
•1 1/2 lbs chicken feet, cleaned and trimmed
•1 lb pumpkin, cut into chunks
•2 medium, chopped
•2 large white potatoes, cut into chinks
•1 medium chayote, cut into chunks
•1 lb yellow yam, cut into chunks
•1 green scotch bonnet pepper
•2 stalks scallion
•1 bunch fresh thyme
•1 packet of soup flavoring/soup mix
•4 garlic cloves
•1/2 teaspoon pimento seed
•Salt and pepper to taste
•Water
•2 cups whole wheat flour, for dumplings
•1 cup plain flour, for dumplings
Prepping
You can reuce cooking time by using a pressure cooker for you chicken feet but before youi start you have to decide on your approach. If you are using the pressure cooker it will cut your cooking time in half, you your would need to prepare your vegetables before.
You don't need to peel the pumpkin or the potatoes. Leaving the skin on will add more nutrients to the dish. So just use a soft bristle brush ( I sometimes use a scotch bite pad) to scrub the potato. You can rinse wash the pumpkin skin thoroughly before cutting.
Chop and cut your veges and set aside. Lets start cooking!
FOR DUMPLINGS:
Combine both fours and add a pinch of salt. Add water a little at a time and use the fingers to form the dough. When the dough is formed use heel of palm to kneed for two minutes. Dough should not be too sticky or dry.
To make dumplings, pinch off a golf ball size amount and make a ball with hands, slightly flatten the ball with the fingers and add them to your soup!
INSTRUCTIONS:
1.In your favorite stock/soup pot place 8 cups of water with your pimento seed and smashed garlic cloves. If you are opting for the pressure cooker, use 4 cups water and pressure for 10 minutes.
2.Bring water to a boil then add chicken feet that have been cleaned and prepped OR after pressuring the add 4 more cups water and bring to a boil.
3.When chicken feet are tender add pumpkin and cook for 15 minutes or until the soup starts to get the color of the pumpkin
4.Add your other vegetables and dumplings and cook on medium, covered for 20 minutes.
5.Add soup mix, scallion and scotch bonnet pepper (this will not be spicy). Salt and pepper to taste.
6.Cover and let simmer on medium low until soup starts to thicken and all vegetables are cooked.
ISOPHU [VARS MIELIE EN BOONTJIESOP:] YUMMY!!!!
Sibahle Mtongana, kosredakteur van die tydskrif Drum, het besluit om hierdie resep uit haar kinderdae met Pasella te deel.
(Bedien 4)
1½ k vars mielies
1½ k gedroogde suikerboontjies, oornag geweek
1 t sout
4 k water
2 e olie of botter
1 ui, fyngekap
2 aartapels, geskil en gekap
2 t kerrie poeier
SO MAAK JY:
Plaas die mielies en boontjies in ‘n groot kastrol en bedek met water. Bring tot kookpunt en voeg die sout by. Prut ‘n uur oor lae hitte met die deksel half toe of totdat die water halfpad afgekook het (voeg nog water by indien nodig). In ‘n ander kastrol, verhit die olie of botter en braai die ui 3 minute tot sag. Voeg die aartappels en kerrie by. Voeg hierdie mengsel by die mielies en boontjies en prut nog ‘n uur of totdat alles sag is.
ISOPHU: [FRESH CORN AND BEAN SOUP]
Sibahle Mtongana, the food editor of the Drum magazine, decided to share her favourite recipe from her childhood days with Pasella. This soup is a traditional Xhosa soup.
(Serves 4)
1½ c fresh corn
1½ c dried sugar beans, soaked overnight
1 t salt
4 c water
2 T oil or butter
1 onion, finely chopped
2 potatoes, peeled and chopped
2 t curry powder
WHAT TO DO:
Place the corn and beans in a large saucepan and cover with water. Bring to the boil and add the salt. Simmer over low heat with the lid half on for an hour or until half-cooked (add more water if needed). In another pot, heat the oil or butter and sauté the onion for 3 minutes until soft. Add the potatoes and curry. Add this mixture to the corn and bean mixture and simmer for another hour or until all the ingredients are soft.
ITALIAN CHEESE BALL SOUP:"This can be made with stock or bouillon, which I do most of the time, but since Gram made this during Lent or on meatless Fridays, she used buttered water in place of the stock. Either way, is good."
FOR THE CHEESE BALLS:
1 lb fresh ricotta cheese (goat ricotta is the best)
1 cup finely grated Parmesan cheese (or very dry goat cheese)
2 cups fine dry bread crumbs (or more, as needed)
1 egg
salt and pepper (to taste)
1 or 2 dashes garlic salt
1 good handful of dry, crushed basil
FOR THE SOUP:
1 stick (1/2 cup) butter or margarine
1 medium size onion, finely chopped
3 to 4 stalks celery, finely chopped
a little dry parsley
2 cups chicken stock (or bouillon)
about 4 cups water (may need more, I don't really measure this)
Additional boiling water (if needed)
TO PREPARE THE CHEESE BALLS:
Mix all the ingredients for the cheese balls together. The mixture should be fairly hard, not soft as you make the mixture for ravioli. (If it is soft, when you add them to the hot soup they will come apart and the cheese will just spread all over the soup, no cheese balls. Add more bread crumbs if it seems too soft.) Roll into small balls about 1-inch in diameter. Set aside in refrigerator.
TO PREPARE SOUP:
In an 8-quart stock pot, melt the butter.
Saute onion and celery in the butter on medium high heat until they are translucent. Add the parsley and the stock and about 4 cups water. Bring to a hard boil.
Remove the cheese balls from the refrigerator and gently drop them in the boiling soup. When they are done they will pop to the surface of the soup. Add more boiling water if the cheese balls are not covered. This takes just a few minutes, not more than 10. The soup becomes quite thick and hearty especially if you add some cooked pastine (small specialty macaroni, like Acini de Pepe)
NOTES:
I like to serve this soup with a thick slice of Vienna bread or homemade bread and butter, and a nice green salad with tomatoes. A delicious meatless meal.
The only trick to this soup, as I said before, is to make sure that the cheese balls are very hard.
VINNIGE BOONTJIESOP: [Deur Elma Holt]
Jy benodig (genoeg vir 4)
• 1 pakkie spek, gekap
• 2 uie, fyngekap
• 2 blikke sousboontjies in tamatiesous
• 1 pakkie bruinuiesop
• 850ml warm water
Só maak jy
1. Tsss... Braai die spek. Gooi die uie by en braai dit in die spekvet tot glasig.
2. Waar’s die blikoopmaker? Gooi die boontjies by. Jy kan dit fyndruk of heel hou.
3. Nog uie. Meng die soppoeier met warm water en gooi dit by. Laat dit 10 minute prut en sit voor.
BARLEY AND SAGE SOUP: [Adapted from Deborah Madisons Vegetable Soups] [EEN VAN MY FAVOURITE SOPPE….ABSOLUUT HEERLIK!]
Serves 6 – 8
Ingredients
200g pearl barley, soaked in cold water for 2 hours
40g butter
1 tablespoon olive oil
2 bay leaves
10 – 12 sage leaves, chopped
1 onion, finely sliced
1 carrot, grated
2 cloves garlic, crushed
1 teaspoon tomato paste
Salt and pepper to taste
1 small can of sweetcorn, drained and rinsed
1 x 400g can of kidney bean, drained and rinsed
Method
Melt the butter wit the oil, bay leaves and sage in a wide pot. Add the onion and carrot, cook over medium heat, stirring occasionally until onions begin to soften. Add the garlic and the tomato paste.
Drain the barley, add it to the pot with 2 pints of vegetable stock and salt to taste. Bring to the boil, reduce the heat to simmer, then cover ad cook until the barley is tender about 35 minutes. Taste and adjust seasoning if necessary.
Then stir in sweetcorn and kidney beans and simmer for a few minutes to heat through, before serving.
NOTE:
If you leave this soup overnight, you will see that the stock will have been absorbed by the thirsty barley, so you will have to top off with more stock on reheating.
KAASSOP: [ONBEKEND]
( 6 porsies )
BESTANDDELE
100 g gerasperde wortels ( 125 ml )
100 g gerasperde seldery ( 125 ml )
40 g gekapte uie ( 50 ml )
30 g botter ( 37,5 ml )
12 g koekmeelblom ( 25 ml )
625 ml melk
2 hoenderblokkies opgelos in
500 ml kookwater
200 g gerasperde Cheddarkaas ( 500 ml )
Sout en peper
Gekapte selderyblare
Paprika
50 ml droë witwyn
METODE
Kook wortels en seldery 10 min lank in kookwater. Soteer uie in botter. Voeg koekmeelblom by en roer tot goed gemeng. Roer nou melk bietjiesgewys by en hou sous glad. Voeg hoenderekstrak by en bring tot kookpunt terwyl u gedurig roer. Voeg groente by. Laat weer opkook. Voeg res van bestanddele, behalwe wyn, by en roer totdat kaas gesmelt is. Toets vir smaak, voeg wyn by en sit voor.
KLUITJIESOEP: [ONBEKEND]
Bestanddele:
2 pond Beesvleis
4 – 6 pinte koue Water
2 blaartjies Foelie
6 Naeltjies
1 bossie Suring
Omtrent ½ - ¾ pond Meelblom vir die maak van die kluitjies, asook 1 eetlepel sagte vet en ‘n weinig droë tiemie. Sout na smaak
Metode:
Sny die vleis in stukkies, sit op in die koue water, voeg nou al die ander bestanddele by, behalwe die kluitjies, laat goed kook omtrent 3 – 4 uur lank. ‘n Gesmoorde ui kan ook bygevoeg word.
Meng nou die meelblom met die tiemie en sout na smaak, maak ‘n holte in die middel en gooi die vet daarin. Skep nou van die kokende vloeistof uit die soeppot en maak die kluitjies daarmee aan. Kluitjies moet ‘n “slap deeg” wees. So vinnig as moontlik moet nou gewerk word. Vorm kluitjies met twee teelepeltjies en gooi dadelik in die soep. Maak teelepeltjies af en toe nat in die kokende soep. Sodra kluitjies opkom, is hulle gaar en moet soep dadelik opgedis en bedien word.
MASHED POTATO SOUP: [VIVA POTATO]
This recipe is from Goldie Anderson, a 98‐year‐old woman who lived through the Great Depression and the Dust Bowl of the 1930s. During those tough times she learned to use all of her leftovers. She often turned leftover mashed potatoes into yet another meal – soup!
Ingredients:
2 Tablespoons olive oil or butter
1/2 medium onion, finely diced
2 small bay leaves
3 cups low fat milk
3 cups mashed potatoes
Salt and pepper
2 Tablespoons chopped parsley, if desired
2 Tablespoons grated sharp cheddar cheese, if desired
Directions:
•Heat oil in a heavy soup pot over medium heat.
•Add onions and bay leaves and cook slowly until onions are tender.
•Add milk and bring to a simmer.
•Add mashed potatoes. Mix well with a large spoon.
•Cook until soup becomes smooth.
•Remove bay leaves.
•Season with salt and pepper to taste.
To Serve:
•Garnish with chopped parsley or sprinkle with grated cheese.
SAUSAGE BREAD SOUP: [adapted from a Nick Stellino recipe]
Total Time:2 hrs 5 mins
Prep Time:20 mins
Cook Time:1 hrs 45 mins
Maito's Note:
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe. It is a little labor.
•1/2 tablespoon olive oil
•1/2 onion, diced
•1 carrot, sliced
•1 celery rib, sliced
•3 garlic cloves, minced
•1/16 teaspoon red pepper flakes
•1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
•1/2 teaspoon sugar
•2 tablespoons fresh basil, chopped
•4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
•1 (15 1/2 ounce) can chicken broth
•1 (15 1/2 ounce) can beef broth
•5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
•fresh grated parmesan cheese
•chopped fresh Italian parsley
Directions:
In a large pot, saute onion in oil over medium-high heat for a few minutes.
Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
Add sugar and basil and cook 3 more minutes, stirring frequently.
Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
HAMBURGER SOUP: [ Adapted from a recipe my friend sent me fromAllrecipes]
Ingredients:
1kg ground beef
1 med onion, dived
1 celery stalk, diced
1 carrot, diced
1 14oz can diced tomatoes
5 beef bouillon cubes
4 cups water
2 tbs Worcestershire sauce
1 teas Montreal Steak Seasoning
½ teas garlic salt
¼ teas freshly ground black pepper
Salt to taste
½ cup frozen corn
Shredded cheddar cheese for topping
Preparation:
In a skillet over medium heat, brown the ground beef and drain.
Combine the ground beef with the next 10 ingredients in a slow cooker and cook on low for 5 to 6 hours.
Spoon out in bowls and top with cheddar cheese.
Handsome suggested adding orzo or another tiny pasta to this dish the next time I make it.
CHEESEBURGER SOUP: [ TASTE OF HOME]
A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out.
8 Servings
Prep: 45 min.
Cook: 10 min.
Ingredients
1/2kg ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
•In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the
cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.
ROMERIGE SAMPIOENSOP MET KRAAKBRODE: [Kosredakteur: Vickie de Beer]
Winter warmer kos
Genoeg vir 4
60 ml (4 e) botter
1 ui, gekap
250 g portobellini-sampioene, middeldeur gesny
sout en gemaalde swartpeper
1 liter (4 k) hoenderaftreksel
250 ml (1 k) melk
¼ ui met 2 naeltjies ingedruk
1 lourierblaar
6 peperkorrels
60 ml (4 e) meel
5 ml (1 t) sojasous
’n knypie neutmuskaat
15 ml (1 e) olyfolie
100 g gemengde sampioene, soos sjiitake, sjimeji en enoki
METODE:
Voorverhit die oond tot 200 °C.
1 Smelt helfte van die botter (2 e) in ’n middelslagkastrol en braai die ui en portobellini-sampioene daarin tot goudkleurig. Geur na smaak met sout en gemaalde swartpeper.
2 Voeg die hoenderaftreksel by en kook vir 15 min.
3 Verhit die melk, ui, lourierblaar en peperkorrels in ’n ander kastrol. Haal van die hitte af enlaat vir 20 min. eenkant staan. Gooi die melk deur ’n sif en verwyder die geurmiddels.
4 Smelt die res van die botter en voeg die meel by. Braai vir 1-2 min. en voeg die gegeurde melk bietjie vir bietjie by en roer met ’n draadklopper. Kook vir 5-7 min. tot gaar en roer deurentyd.
5 Voeg die sampioenmengsel by die melkmengsel en geur met die sojasous en neutmuskaat.Verwerk tot glad met ’n stokmenger of in ’n voedselverwerker.
6 Verhit die olyfolie in ’n pan en braai die sampioene daarin tot goudkleurig. Geur met sout en gemaalde peper. Dien die sop in bakkies op en strooi van die gebraaide sampioene bo-oor.
KRAAKBRODE:
Genoeg vir 4-6 dun brode
500 g klaarbereide brooddeeg (vra by die supermark se bakkery)
100 g okkerneute
’n hand vol salieblare
20 ml (4 t) Maldon-sout
60 ml (4 e) olyfolie
METODE:
1 Verhit ’n bakplaat in die oond. Verdeel die deeg in 2 dele en rol elk op ’n skoon, meelbestrooide werkvlak uit.
2 Verf met die olyfolie, strooi die okkerneute en salie oor en geur met Maldon-sout.
3 Sit op die warm bakplaat en bak vir 5-7 min. tot goudbruin. Sit met die warm sop voor.
BAKED POTATO SOUP: [MR FOOD]
1 bag of frozen cubed hashbrowns
1 cup. of frozen, chopped onion, carrot and celery mix (I get this at Dillons. Walmart doesn't have it. If you don't want to use frozen, just chop up 1 cup. worth of the veggies)
32 oz. chicken broth
1 cup. water
3 T. chicken noodle base (you should keep this on hand for soup making, I add it in almost any time I use chicken broth and it adds a lot of flavor)
3 T. flour
1 cup. milk
2 cup. shredded cheddar cheese
1/2 pkg. of ready cooked bacon, chopped
HOW TO COOK:
Add the veggies, broth, water and chicken base to your crock pot. Cook on low for 6-8 hours. In a separate bowl, whisk milk into the flour. To avoid lumps, add the milk to the flour slowly. Don't add the flour to the milk. Then stir the milk mixture into the soup. Then stir in the cheese and bacon. Season with salt and pepper. Serve when the cheese is melted and the soup is thickened.
BEST POTATO SOUP EVER: [TIPS FROM TYPICAL MOM]
Ingredients:
2½kg baby red potatoes, sliced into small bite sized pieces
½ regular package uncooked bacon, finely diced
1 medium onion, diced
¼ bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***FOR GARNISH:***
Shredded cheese
fried bacon bits
chopped green onions
DIRECTIONS:
In large pot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large pan that you boiled the potatoes in, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
BUFFALO CHICKEN CHOWDER:
A hearty and creamy chowder with all of the flavours of buffalo chicken wings!
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
2 tablespoons butter
1- 2kg chicken, cut into bite sized pieces
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
¼ cup flour (rice flour for gluten free)
3 cups chicken broth or chicken stock
hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
salt and pepper to taste
1 cup heavy cream
¼ cup blue cheese, crumbled
Directions
1.Melt the butter in a large sauce pan over medium heat, add the chicken and saute until golden brown, about 8-10 minutes.
2.Add the onion, carrots and celery and cook until tender, about 10-15 minutes.
3.Add the garlic and cook until fragrant, about a minute.
4.Mix in the flour and let it cook for 2-3 minutes.
5.Add the chicken broth and deglaze the pan.
6.Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
7.Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
CREAMY MACARONI AND CHICKEN LIVER SOUP:
Ingredients:
½kg Macaroni Pasta
1 tin Evaporated Milk
1 tin Cream of Mushroom Soup
3 – 4 Chicken breasts cubed
1 x 250g Chicken Liver
3 medium Potatoes cubed
Knorr Chicken Cubes
Pepper
Water
1 Onion chopped
1 – 2 Garlic gloves finely chopped
1 – 2 tbsp Butter
Fish Sauce to taste
HOW TO COOK:
Boil chicken en livers separately until tender. Reserve the chicken stock.
Fry onions, garlic and potatoes in butter untill tender.
Add the chicken-, liver cubes and pasta.
Add about 1 liter of chicken stock and stir. [top up with water if not enough]
Add the chicken soup en let it simmer for 5 – 7 minutes until potatoes and macaroni are cooked.
Then add the milk en season to taste with peper and fish sauce and let it cook through for another 5 – 7 minutes.
I like my soup thick, but you can add more water if that’s what you prefer.
Happy Eating!
MEKSIKAANSE CHILI CON CARNE SOP: [HUISKOS]
Hierdie Meksikaanse gemengde bone en rissiesop met tortilla tjips het behoorlik winterstewels aan. In die styl van chilli con carne sit jy dit voor met goed beleë cheddar, tamatie- en koljander salsa, gebreekte tortilla tjips vir kraak en suurroom vir lafenis.
45 ml olyfolie
350 g beesvleis, in blokkies gesny
2 uie, fyn gekap
2 knoffelhuisies, fyn gekap
2 vars groen brandrissies, fyn gesny
5 ml rooipeper
10 ml gemaalde komyn
2 lourierblare
1 blik gekapte tamaties
900 ml goeie biefaftreksel
2 x blikkies gemengde bone
Bossie vars koljanderblare
Sout en vars gemaalde swartpeper
Tortilla skyfies, gerasperde kaas en suurroom vir opdiening
Metode:
Verhit die olie in ‘n groot kastrol en braai die beesvleis tot goudbruin.
Voeg die uie, knoffel en rissies by en braai vir nog 5 minute.
Voeg die rooipeper en komyn by en braai vir nog ‘n paar minute.
Gooi die aftreksel, lourierblare en blik tamaties by, prut vir ongeveer 1 uur tot die vleis baie sag is.
Voeg die bone by en prut vir nog 30 minute.
Roer die vars koljander by net voor opdiening en sit voor met tortilla skyfies, gerasperde kaas en suurroom.
MARTIE SE KONINKLIKE KERRIESOP: [TJAILATYD RESEPTE]
Bedien 4 mense
2 koppies bevrore ertjies
1½ middelmatige groot ui gekap
2 Wortels in skywe gesny
2 stokkies seldery
2 tamaties (sonder skil) fyngekap
2 middelmatige aartappels in skywe gesny
1 knoffelhuisie fyn gekap
1 teelepel sout
3 teelepels kerrie poeier of na smaak
4 koppies hoender aftreksel
½ koppie room of bulgaarse yoghurt
SO MAAK JY:
Braai uie tot amper bruin is, voeg kerrie en knoffel by en roer saam sodat die geure kan loskom.
Voeg die res van die groente by met 2 koppies hoenderaftreksel en laat dit stadig vir 15 minute prut.
Druk deur sif of verpulp in 'n menger en voeg dan die ander twee koppies aftreksel by en meng goed.
Bêre tot nodig vir gebruik.
Die room/yoghurt word na herverwarming of net voor bediening bygevoeg en ingemeng.
THAI PUMPKIN SOUP: [VEGGIFULL.COM]
Ingredients (serves 4)
1kg butternut pumpkin, peeled, cut into 1.5cm pieces
2 tablespoons red curry paste
270ml can coconut cream
¼ cup roughly chopped fresh coriander leaves
Method
1.Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
2.Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
3.Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.
BASILIE PAMPOENSOP:
Genoeg vir 4 persone
‘n Interessante variasie op die gewone pampoen sop resep
BESTANDDELE:
3 klein uie, geskil en gekap
olie
30-125 ml koekmeel
1 liter hoenderaftreksel
1 kg pampoen of botterskorsies, geskil en in stukke gesny
sout en peper na smaak
1 gekneusde knoffelhuisie
125 ml (½ k) witwyn
45-60 ml (3-4 e) gekapte vars basiliekruid
MAAK DAN SO:
Soteer die uie in ’n bietjie olie tot sag.
Roer die koekmeel by en roer tot glad, voeg dan die hoender-aftreksel by en bring tot kookpunt terwyl jy roer.
Voeg die pampoen by en geur na smaak met sout en peper.
Verlaag die hitte en laat prut tot die pampoen sag is.
Voeg die res van die bestandele by.
Bring tot kookpunt en laat prut sowat 15 minute tot geurig. Verpulp in ’n voedselverwerker.
Kap 2 takkies basilie fyn in ’n voedselverwerker en giet 125 ml (½ k) olie by.
Giet die sop in bakkies en roer ’n bietjie basielolie by.
WENK:
Hierdie sop kan maklik gevries word en ontdooi word wanneer nodig.
TAMATIESOP: [KOOK SUID-AFRIKAANS]
6 persone
500g tamaties, geskil en gekap
250g steurgarnale, uitgedop
25ml botter of margarien
1 ui fyngekap
2 middelslag aartappels in dun skyfies gesny
10ml gekapte dragon
250ml tamatiesap
125ml lemoensap
Sout en peper na smaak
5ml gerasperde lemoenskil
250ml room
METODE :
Verhit botter in kastrol en soteer uie en aartappels.
Voeg tamaties, dragon, knoffel en tamatiesap by en prut vir 15 minute met deksel op.
Puree sop en voeg lemoensap by.
Geur na smaak met sout en peper en verhit stadig.
Voeg lemoenskil, room en steurgarnale by en sit dadelik voor.
WILDSVLEISSOP: [KOOK SUID-AFRIKAANS]
6 persone
Gekapte wildsbene of oorskietvoëlwildsvleis of bene
2 naeltjies
Lourierblaar
1 ui
125ml grofgekapte seldery
1 geelwortel grofgekap
1 raap in dun skyfies gesny
2 liter water
5ml sout
2ml peper
25ml sjerrie of rooiwyn
1 dik sny bruinbrood, gerooster en in blokkies gesny vir garnering
METODE:
Sit wildsvleis, groetnte en speserye [behalwe sout, peper, sjerrie] in kastrol en prut vir 3 ure met deksel op.
Giet deur fyn sif en geur met sout en peper na smaak.
Voeg die sjerrie by en skep uit oor geroosterde broodblokkies en bedien dadelik.
CHICKEN SOUP: [EVERYTHING IN MODERATION]
You will need:
1 chicken-
3 chicken bouillon cubes
2 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1/4- 1/2 cup onions
2 cups COOKED rice
16 oz. Velveeta, cubed
HOW TO COOK:
Boil chicken, then remove from pot. (Remove skin and bones, shred meat and set aside) Strain broth. Add bouillon cubes to boiling broth, then add the vegetables. Bring to a boil, then cover and simmer till veges are tender. Add cooked rice, chicken and Velveeta and stir until cheese is melted. Add salt and pepper to taste and remove from heat.
Serve warm with Crusty bread.
CREAMY PEA AND ASPSRAGUS SOUP: [FOOD IN A FLASH]
Makes 6 cups
Ingredients
cooked pulp of 3 gem squash
700g (1.5 lbs – 24 oz) asparagus
1 red onion
45ml (3 T) olive oil
10ml (2 t) medium curry powder
2.5ml (½ t) minced chilli (optional)
1 litre (4 cups) chicken or vegetable stock (3 T stock powder)
500g (8 oz) baby frozen peas
125ml (½ cup) plain yoghurt (optional)
Method
1.Pre-cook the gem squash by boiling them in halves, then remove the pulp. Set aside. Clean and coarsely chop the asparagus. Set aside.
2.Finely chop the red onion. In a large pot, sauté the onion in the olive oil until softened.
3.Stir in the curry powder and the minced chilli.
4.Simmer for a few minutes.
5.Then add the stock, frozen peas, squash and asparagus.
6.Simmer covered for about 10 minutes or until the asparagus is just cooked.
7.Remove from heat and liquidize until smooth.
8.Leave to cool for a few minutes before adding the yoghurt.
9.Serve warm or cold.
GROENTESOP: [SARIE]
2 uie, in skywe gesny
3 huisies knoffel, fyngekap
30 ml botter
50 ml olyfolie
8 wortels, in blokkies gesny
4 selderystokke, gekap
2 groot aartappels, geskil en in blokkies gesny
1 blik gekapte tamaties
2 lourierblare
10 ml droë gemengde kruie
20 g tamatiepasta
2 ½ liter water
sout en vars gemaalde swartpeper na smaak
SO MAAK JY:
Verhit die botter en olie in 'n groot kastrol. Braai die uie en knoffel saam tot sag, maar nie bruin nie. Voeg die wortels, seldery en aartappels by. Braai die groente saam vir so 10 minute. Voeg die geblikte tamatie, tamatiepasta, lourierblare, gemengde kruie en water by. Geur met sout en vars gemaalde swartpeper. Bring tot kookpunt en laat stadig kook vir minstens 6 ure. Vul aan met water indien nodig.
My persoonlike probleem met die resep hierbo is dat daar geen vleis in die sop is nie, ek sou 'n paar stukke beesnek of skeen bietjie bruinbraai saam met die uie en knoffel, en dan die res van die bestandele byvoeg, en dan lank kook, kook tot die vleis los van die been is, en kry 'n lekker broodjie reg om saam met die sop te eet.
As jy nie 6 ure het om sop te kook nie, gebruik 'n druk koker, en jaag hom aan, soms wil mens darm sop in die week ook kook.
Lekker eet
Potjie.
HEARTY BEEF AND NOODLE SOUP: [PAULA DEEN]
Servings: 4-6
1½kg beef short ribs
26 ounces chicken stock
1 cup red table wine
1 cup water
1 (14.5 oz.) can stewed tomatoes
1 bag parsnips (about 6) course chopped
1 large onion (sliced)
1 tablespoon olive oil
4 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
Salt and pepper to taste
1 (12 ounce) bag extra-wide egg noodles
WHAT TO DO:
Season short ribs liberally with salt, pepper and garlic. In a large soup pot with 1 tablespoon of olive oil brown short ribs on all side until no red is showing (about 15 minutes). Once browned remove and wrap in foil. Turn heat on high and add 1 cup red wine and deglaze the pan. While liquid is still boiling add butter and flour stirring constantly. Slowly add chicken stock and water. Return short ribs to pot. Cover and cook about 3 hours until meat pulls away from bone easily. Remove bones and save to make beef stock for a later use.
Preheat oven to 400º F.
In a 9 x 13 baking pan add parsnips, onions and 1 tablespoon olive oil and toss. Roast for 30 minutes stirring two to three times. While vegetables are roasting cook egg noodles as directed on package. Add vegetables and noodles to soup and simmer on low another 15 minutes. For a thinner soup add water or chicken stock as desired.
HEAVY CREAM ~If you need heavy cream for a recipe, make your own by combining mix 2/3 cup whole milk with 1/3 cup melted unsalted butter.
This will give you 1 cup of heavy cream....good to know!
GARDEN GAZPACHO IN A JAR: [FOOD IN A JAR]
4 parts diced tomatoes
2 parts diced cucumber
1 part diced bell pepper (I used yellow)
1/2 part thinly sliced green onions
1/2 part extra virgin olive oil
1 handful cilantro leaves
A few cloves of garlic
WHAT TO DO:
Place ingredients in a jar in pretty layers. Give with written instructions to the lucky recipient to blend in a blender with tomato juice as desired for taste and consistency and seasonings to taste as desired: salt, pepper, lime or lemon juice, cayenne pepper sauce.
BUTTERNUTSOP:
30 ml olie
2 uie gekap
15 ml kerriepoeier
1.2 kg "butternut" gekap
1 liter hoenderaftreksel
1 appel geskil en gerasper (opsioneel)
sout en peper
250 ml melk
15ml maizena
250 ml room (opsioneel)
SO MAAK JY:
1. Braai kerriepoeier en uie in olie.
2. Voeg butternut by en kook vir 5 minute.
3. Giet hoenderaftreksel oor, roer appel in en geur.
4. Kook tot die groente sag is Laat effens afkoel, versap en herverhit weer vir 5 minute.
5. Meng melk en maizena en gooi in sop. Verhit verder. Voeg room by indien verkies.
6.Bedien met broodrolletjies.
THE FAMOUS SENATE RESTAURANT BEAN SOUP:
½ - 1 pk dried navy beans [you can use tin butter beans for a quicker soup]
four quarts hot water
1½kg. smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
WHAT TO DO:
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.
QUICK CARROT AND BUTTER BEAN SOUP:
IN A POT I PUT:
1.Can of drained butter beans
2.One onion chopped
3.Grated carrots
4.Chicken stock cube
5.Coriander or parsley to flavour
6.Water
4 - 6 sliced bacon pieces
salt and pepper to taste
WHAT TO DO:
Bring to the boil and simmer covered for about 20 minutes.
The amount of ingredients may sound a bit vague, use them as a guide.
You'll know it's right, it'll taste right!
LENSIESOP MET WORSIES:
Lensies, 500 ml
Ui, 1 groot
Wortel, 1
Seleryloot, 1
Botter of vet, 2 eetlepels
Spek, 125gm in blokkies gesny
Meelblom, 2 eetlepels
Vleisekstrak, 12 koppies
`n Hambeen
Aartappels, 2 middelslag
Weense worsies, 12.
MAAK SO:
Week die lensies oornag in water.
Die volgende dag, stowe die fyngekapte groente (met uitsondering van aartappels) met die botter en spek 15 minute lank oor lae hitte.
Roer die meel glad daarin en voeg dan die geweekte lensies by.
Meng goed, en voeg vleisekstrak en hambeen by. Stowe `n uur lank en voeg dan die aartappels by, en kook nog `n halfuur.
Voeg gekookte worsies, in skywe gesny, by en dis op.
LENTIL AND BACON SOUP: [ BY SUZIE STEVENS]
This is a variation of pea and ham soup – not much of a variation because ham hocks are used in each. Rather than using split peas, this recipe uses brown and red lentils.
A real winter favourite, it is basically a lentil soup with the bacon adding to the flavour.
1 smoked ham hock
2 litres water
2 bay leaves
1 brown onion
1 carrot
3 sticks celery
2 cloves garlic
1.5 cups brown lentils
1/2 cup red lentils
1 tablespoon extra virgin olive oil
salt and pepper to taste
parsley or coriander for garnish
WHAT TO DO:
Cover the ham hock with water in a large pot – this is usually about two litres but more is OK. Bring to boil, reduce heat and simmer for two hours. Remove from heat. Put in the refrigerator overnight and skim fat from the top in the morning.
Soak brown lentils overnight. You can soak in boiling water for a couple of hours on the day you make the soup if you prefer.
In a second pot, saute chopped onions, crushed garlic, celery and carrot. Add stock made the previous day. Add drained brown lentils and red lentils (these don’t need to be soaked) and bring to boil. Reduce heat and cook for a couple of hours.
Before serving, remove the ham from the hock. Break up into small pieces and add to the soup. Garnish with chopped parsley. For something a bit unusual but great, sprinkle with chopped coriander.
COOKING TIP
If the soup is too thick, you can add more water. If too runny, add a half cup of more red lentils. These don’t take long to mush up and don’t need to be soaked beforehand.
LENTIL AND PASTA SOUP:
Hot, hearty and packed with cholesterol-lowering fibre, this soupy broth is perfect for those evenings when you just can’t be bothered making an effort with dinner.
Did I mention it takes a maximum of just 20 minutes? And it dirties just 1 cooking pan?
Quick pointer: just make sure you have some tasty crusty bread to go with this lentil pasta, cos it's one juicy beast…
Serves 2-3
(200g/7oz of tiny ditali pasta (OR macaroni)
1 clove of garlic
400g/14oz tin brown lentils
5 stalks of fresh parsley
Extra virgin olive oil
Salt
Pepper
Equipment:
One deep cooking pan/skillet (ideally non-stick)
STEP 1 - Quick preparation first:
- Wash and de-stalk the parsley, then tear up the leaves.
- Peel the garlic clove, chop off its ends, and cut into quarters.
- Boil a kettle (for future pan top-up!)
STEP 2 - Cover the base of your pan in olive oil and heat on a medium/high hob.
- When the oil’s hot (not smoking!), turn down to medium, add the garlic and fry for 2-3 mins until it begins to brown.
Choice! If you don’t want to fish it out of your dish later, scoop out and trash the garlic now. Otherwise, leave in for a stronger flavor.
STEP 3 - Now the garlic is browning, throw in the can of lentils, then a second can’s worth of hot water from the kettle.
- Also add a half-teaspoon of salt, half the parsley leaves, and as much pepper as you like (if in doubt, a quick pinch).
- Stir regularly until the water is boiling.
STEP 4 - If it’s boiling, throw in your pasta and cook as per its packet’s instructions (probably 10 minutes).
- Stir continuously yet gently, as lentils can stick to the pan but they are a bit fragile.
Important: If most of the water evaporates before the pasta is cooked (taste it to test), add half a cup more boiling water from the kettle – better too liquidy than too dry and sticky.
- When the pasta is cooked, add to bowls and serve by add the remaining parsley on top.
Done!
Eat with: Big chunky handfuls of your favorite crusty bread.
POOR MAN SOUP: [EVERYTHING IN MODERATION]
It's close to a Poor Boy Soup, and it's very economical and most ingredients are staples so I didn't even have to shop for this recipe.
If you want to give it a try, here's what you'll need:
1/2 onion (minced)
3 tsp. minced garlic
2 Tbsp. butter
250g ground beef [mince]
Cook onion and garlic in butter until onion is transparent.
Brown ground beef and mix with garlic and butter and all to a large soup pot.
Add: 3 cans chicken broth and 2 bouillon cubes (That have been dissolved in boiling water), 1 can stewed tomatoes, 1 small can (8 oz.) tomato sauce, 1/2 can sweet corn.
Bring to a boil then simmer on low for at least 30 minutes. Add cooked pasta (I used spaghetti) and heat through.
Serve with crusty bread.
OUTYDSE BOONTJIESOP SOOS OUMA DIT GEMAAK HET:
100 g spekvleis, in kleiner stukke gesny
1 pak (500 g) droëbone, geweek
3 liter (12 k) water
500 g beesskenkelvleis, in stukke gesaag
1 ui, grof gekap
1 beesvleisaftrekselblokkie
2 ml neutmuskaat
125 ml fyn gekapte vars pietersielie of 2 teelepes gedroog
Sout en vars gemaalde swartpeper na smaak
SO MAAK JY:
Braai die spekvleis in 'n groot kastrol tot gaar. Dreineer die bone en voeg saam met die koue water en skenkelvleis by die spek. Bedek en laat prut tot die bone sag is. Voeg dan die ui, aftrekselblokkie, neutmuskaat en pietersielie by en laat nog ongeveer 'n uur prut. Geur met sout en peper.
MOROCCAN PEANUT AND TOMATO SOUP:
1 onion, finely chopped
4 cloves of garlic, minced
2 Tbsp margarine
1 (28oz) can tomatoes, crushed or diced
1 cup peanut butter
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water
WHAT TO DO:
In a large pot, sautè onion and garlic in margarine until translucent. Add remaining ingredients, except water. Bring to a boil, stirring constantly, being careful not to burn the mixture. Add water slowly. Reduce heat to simmer and cook uncovered for 10-15 minutes. Stir occasionally.
BOTTERSKORSIE EN BILTONGSOP: [RADIO LAEVELD RESEPTE]
Gooi die volgende in ‘n pot.
2 Gekapte Uie,
2 Gekapte Knoffelhuisies,
3 Granny Smith appels geskil en in blokkies gesny,
2 Meduim geskilde aartappels in blokkies gesny,
2 Botterskorsies, geskil en in blokkies gesny,
½ teelepel Kerriepoeier, sout en peper en
2 Hoenderaftrekselblokkies opgelos in 750ml water.
Biltong vir garnering en om bietjie in die sop te voeg.
MAAK DAN SO:
Kook alles saam tot gaar en sag. Jy kan die sop fynmaak met jou kapokaartappelmaker indien jy van ‘n van ‘n fyner sop hou.
Voeg 100ml Bulgaarse Jogurt by net voor opdiening.
Geniet !!!
SAUSAGE BREAD SOUP: [NICK STELLINO RECIPE]
Total time :1 hrs 45 mins
Maito's Note:
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe.
•1/2 tablespoon olive oil
•1/2 onion, diced
•1 carrot, sliced
•1 celery rib, sliced
•3 garlic cloves, minced
•1/16 teaspoon red pepper flakes
•1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
•1/2 teaspoon sugar
•2 tablespoons fresh basil, chopped
•4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
•1 (15 1/2 ounce) can chicken broth
•1 (15 1/2 ounce) can beef broth
•5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
•fresh grated parmesan cheese
•chopped fresh Italian parsley
Directions:
In a large pot, saute onion in oil over medium-high heat for a few minutes.
Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
Add sugar and basil and cook 3 more minutes, stirring frequently.
Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
MARTIE SE KONINKLIKE KERRIESOP: [TJALATYD - RSG]
Bedien 4 mense
2 koppies bevrore ertjies
1½ middelmatige groot ui gekap
2 Wortels in skywe gesny
2 stokkies seldery
2 tamaties (sonder skil) fyngekap
2 middelmatige aartappels in skywe gesny
1 knoffelhuisie fyn gekap
1 teelepel sout
3 teelepels kerrie poeier of na smaak
4 koppies hoender aftreksel
½ koppie room of bulgaarse yoghurt
SO MAAK JY:
Braai uie tot amper bruin is, voeg kerrie en knoffel by en roer saam sodat die geure kan loskom.
Voeg die res van die groente by met 2 koppies hoenderaftreksel en laat dit stadig vir 15 minute prut.
Druk deur sif of verpulp in 'n menger en voeg dan die ander twee koppies aftreksel by en meng goed.
Bêre tot nodig vir gebruik.
Die room/yoghurt word na herverwarming of net voor bediening bygevoeg en ingemeng.
AZTEC SOUP: [CLOSET COOKING]
Ingredients:
1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
4 jalapeno peppers (chopped)
1 tablespoon chili powder
1 tablespoon ground cumin
1 butternut squash (cut into bite sized cubes)
8 cups of vegetable stock
1 28 ounce can diced tomatoes
1 19 ounce can black beans
1 cup salsa verde
1 cup quinoa
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
1 cup corn kernels
1/2 cup chopped cilantro
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic and the jalapeno peppers and saute until fragrant, about 1 minute.
4. Add the chili and cumin and saute for a minute.
5. Add the squash, stock, tomatoes, salsa verde, quinoa, oregano, bay leaf, salt and pepper.
6. Simmer until the squash is tender, about 20-30 minutes.
7. Turn off the heat and stir in the corn and cilantro.
TOMATO SOUP: [BY CHRISTINE CAN COOK]
There is nothing more comforting than tomato soup and grilled cheese sandwiches on a cold winter day. I'm not sure why I never made my own tomato soup before - my husband loves tomatoes. We both really enjoyed this soup - I enjoyed it more than I thought I would. I don't think I would like it as much on its own - it's more of a dip for my sandwich than anything else. This is a cream-less version of tomato soup - which is a great way to cut calories - but I think I would prefer it with the extra richness that the cream provides.
Ingredients
4 tbsp. extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
pinch of hot red pepper flakes (optional)
1 bay leaf
2 (28 oz) cans whole tomatoes
1 tbsp. brown sugar
3 large slices good quality sandwich bread, cubed
2 cups low sodium chicken broth
Directions
1. Prep your sandwich bread by removing the crusts and cube into bite sized pieces.
2. Heat oil in a Dutch oven over medium-high heat then add onion, garlic, red pepper flakes and bay leaf.
3. Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.
4. Stir in the tomatoes and their juice, brown sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally with a potato masher, until bread is completely saturated and starts to break down. Remove and discard bay leaf.
5. Transfer the soup to blender or use a immersion blender in the pot and process until soup is smooth and creamy.
6. Return the soup into the dutch oven (if you transferred it to a blender) and stir in the chicken broth. Bring the soup to boil and season to taste with salt and pepper. Sprinkle each portion with pepper and drizzle with a garnish of olive oil.
VEGGIE SOUP WITH SWEET BASIL: [(adapted from Simply]
Serves 6
Ingredients
6 tablespoons olive oil, divided
3 tablespoons water
1/2 large red onion, chopped
2 leeks, white part only, sliced
1 large Russet or sweet potato, peeled and cubed
2 stalks celery, sliced
2 medium carrots, peeled and sliced into rounds
1 medium-sized zucchini, cubed
12 fresh green beans, cut into 1 inch pieces
2 quarts vegetable or chicken stock
4-6 ripe tomatoes, seeded
4 garlic cloves
30 fresh basil leaves, washed and dried
1/2 teaspoon black pepper
salt to taste
hot sauce to taste
Directions
1) In a large stockpot, combine 3 tablespoons of the olive oil with the water.
2) Add the onion, leeks, potato, celery, carrots, zucchini and green beans; sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.
3) Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
4) Meanwhile, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil in a food processor or blender. Pulse until pureed.
5) Stir the tomato-basil puree into the cooked soup. Allow soup to warm, but do not return to a boil. Season with 1/2 teaspoon pepper, and salt and hot sauce to taste. Enjoy!
* Vegetable Bean Soup with Sweet Basil Variation: To make the soup a bit heartier (and to please my husband), add 1 can (15 ounces) drained and rinsed white beans in Step 5 when adding the tomato puree.
CREAMY CURRIED CAULIFLOWER SOUP:
Serves 4
Curry powder and almondmilk conspire here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth.
¼ cup raw sunflower kernels
3½ cups unsweetened almondmilk, divided
3 teaspoons mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets
WHAT TO DO:
Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
PESTO BEAN SOUP: [adapted from Food Network magazine]
Olive Oil
4 cloves garlic, sliced thin
Pinch of red pepper flakes
2/3 cup celery, finely chopped
2 cans cannellini beans, drained
1 cup water
3 tbsp pesto (click here & scroll down for my basil pesto recipe)
2 cups chicken broth or stock
1/2 cup roasted red peppers, chopped
2/3 cup ham, diced
Salt & Pepper to taste
METHOD:
Heat about 2 tbsp of olive oil in a medium/large saucepan, and add the garlic, celery and red pepper flakes. Saute on medium heat for about 2 minutes. Add the beans and water, and simmers for about 15 minutes or until it begins to thicken. Add the pesto and chicken stock, stirring to combine, and cook for 15 minutes. Add the roasted red peppers and ham, salt & pepper to taste, and simmer for another 15 minutes before serving.
Serves 4.
PUMPKIN BASIL SOUP: [AMY’S NUTRITARIAN KITCHTEN]
Ingredients:
1 medium onion, coarsely chopped
1 lb roasted pumpkin (how to)
3 1/2 c vegetable broth
1-16 oz can white beans, drained and rinsed
2 T fresh basil, finely chopped
salt and pepper to taste
Directions:
In a large soup pot, water saute onions (or with a very small amount oil) over medium-low heat until tender, stirring occasionally (5-10 minutes). Stir in pumpkin, broth, beans, and basil. Simmer for eight minutes, covered, stirring occasionally. Turn off heat and let stand for ten minutes to cool. In a blender, process soup in batches until smooth. To serve, ladle soup into bowls and top each with 1 tablespoon of grated parmesan cheese if desired.
Amy's notes:
I used fresh roasted pumpkin for my recipe, but it could easily be substituted for canned pumpkin, around 15-16 ounces. Make sure to use canned pumpkin, and not canned pumpkin pie filling.
BEESSKENKEL EN GROENTESOP:
500 g rooi gespikkeide suikerbone (625 ml)
25 ml olie
1 ui, gekap
1 kg beesskenkels
500 ml beesvleisaftreksel
4 wortels, gerasper
2 preie, in ringetjies gesny
3 rape, gerasper
3 selderystingels, gekap
100 ml vars pletersielie, gekap (1/2 bossie)
sout en peper na smaak
405 g tamatieroomsop (1 blik)
MAAK DAN SO:
Verwyder die stokkies en dowwe pitte uit die bone, was dit en week dit oornag in koue water.
Verhit die olie in `n swaarboomkastrol en braai die ui en vleis tot bruin.
Voeg die bone, weekvloeistof en aftreksel by en kook dit 3 uur. Voeg nog aftreksel by indien nodig.
Skep die vleis uit voordat dit te sag kook en van die bene loskom. Sny dit in blokkies en hou dit eenkant.
Voeg die groente en pietersielie by en kook die sop totdat al die groente sag is.
Skep van die groente uit en versap dit, of druk dit deur `n sif. (Die hoeveelheid groente wat versap of fyn gedruk word, sal bepaal hoe dik die sop uiteindelik sal wees.)
Voeg die fyn groente en vleisblokkies, wat eenkant gehou is, by die res van die sop.
Voeg sout en peper by.
Laat kook die sop goed deur en roer dit om voordat dit opgeskep word.
CHAKALAKA SOUP WITH BOEREWORS MEATBALLS: [SOUP TUESDAY]
FOR THE SOUP:
2 Carrots
1 Red Pepper
1 Green Pepper
2 Onions
1 Red Chili
1tsp Minced Garlic
2tsp Minced Ginger
3 Tomatoes (Peeled)
1 Tin Chopped Tomatoes
1 Tin Canellini Beans
1.2l Stock
2tbsp Tomato Puree
1tsp Curry Powder
1tsp Cumin
Handful of Chopped Fresh Coriander
FOR THE MEATBALLS:
250g Boerewors Sausage
1 Onion
1tsp Cayenne Pepper
1tsp Turmeric
METHOD:
1. Make the meatballs. Chop the onion very finely and combine with the de-skinned boerewors (Or you could use another type of sausage if you can't get the proper stuff). Add the spices and mix everything together and then roll out into small balls, about 3cm across. Put these in an airtight container and then refrigerate for about an hour.
2. Slice the onion, red and green pepper, carrot and chili.
3. In your soup pan, heat some oil, then add the vegetables, as well as the curry powder, cumin, ginger and garlic. Fry for 5 minutes, until the vegetables start to soften and are thoroughly coated with the spices.
4. Add the tinned tomatoes, beans, puree and stock then bring to the boil and simmer for 30 minutes.
5. After 20 minutes, heat some oil in a frying pan and then cook the meatballs until they are nice and brown.
6. Add these, as well as the skinned chopped fresh tomatoes to the soup and cook for 5 minutes, then serve.
7. Garnish with a handful of chopped coriander or flat leaf parsley.
4 INGREDIENT PEA SOUP: [Alli from An Open Cookbook]
Making healthy soup recipes at home may seem like a daunting task, but this 4 Ingredient Pea Soup recipe from Alli from An Open Cookbook shows you just how easy it really is. This is one of the best low calorie soup recipes for those who don't have lots of spare time and money. Alli says, "This super simple recipe with keep you warm on a cold winter evening. You can whip it up quickly on those busy week nights. Serve with a nice salad and slice of bread."
4 cups
INGREDIENTS:
2 tablespoons olive oil
1 whole shallot, minced
4 cups peas, frozen and defrosted or made from scratch
1 cup vegetable broth
Salt and black pepper, to taste
METHOD:
In a medium pot, heat the olive oil on medium heat.
Add in the shallots and cook until softened.
Pour in the peas and vegetable broth and bring to a boil.
Reduce heat to a simmer for about 10 minutes.
Turn off heat and allow to cool a bit.
Transfer to a food processor or blender.
Puree until smooth.
Pour back into the pot to warm.
Season with salt and pepper and serve immediately.
CARROT AND BUTTER BEAN SOUP: [QUICK AND EASY RECIPES]
1 Can of drained butter beans
One onion chopped
2 Grated carrots
Chicken stock cube
Coriander or parsley to flavour
Water
METHOD:
Bring to the boil and simmer covered for about 20 minutes
The amount of ingredients may sound a bit vague, use them as a guide. You'll know it's right, it'll taste right!
CARROT SOUP: [QUICK AND EASY RECIPES]
This soup is easy to make and can be frozen. Made with leeks, ginger and carrots rich in vitamin B, it makes a hearty meal served with crisp bread, any day of the week.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 30 mins
Ingredients
• 1 Tbs olive oil
• 1 leek, halved lengthways, thinly sliced
• 6 carrots, peeled, chopped
• 4 cm piece ginger, peeled, grated
• 500 ml water
• 2 KNORR Vegetable Stock Cubes
• 2 cups water
• Sour cream, dill, and toast, to serve
Instructions
Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften. Add water and Knorr Vegetable Stock Cubes to saucepan. Cover and bring to the boil. Reduce
heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender. Remove from heat. Set aside to cool slightly. Liquidise soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper. Ladle soup into bowls. Top with sour cream and dill. Serve with toast.
CHICKEN AND KALE SOUP: [adapted from Eating Well]
2 boneless & skinless chicken breasts, cut into bite size pieces
8 cups kale, chopped or sliced thin [spinach will do to]
20 oz chicken stock
1 cup of a dry white wine
1 tbsp olive oil
1 cup onion, sliced thin
2 tbsp garlic, chopped
1 tbsp fresh rosemary, chopped
¼ cup water
2 tbsp Dijon mustard
1 tbsp cornstarch
¼ tsp salt
¼ tsp pepper
METHOD:
Add olive oil to a medium saucepan heat on medium low. Add onion, garlic and rosemary and cook for about 2 minutes stirring occasionally. Add the wine, cover and bring to a boil. Uncover and cook for about 5 minutes or until the wine is almost evaporated. Add the chicken broth, chicken and kale and simmer for about 5 minutes or until chicken is cooked through.
In a separate small bowl, whisk together the water, cornstarch and Dijon together until smooth. Add it to the soup and stir well to combine. Bring to a boil for 1 minute, then turn off heat. Season with salt & pepper.
Makes 3 servings.
OXTAIL MUSHROOM SOUP: [FOOD MAYHEM.COM]
1 - 1½kg beef oxtails
12 cups of water, divided
1 (28 oz) can crushed tomatoes
2½ cups sliced onions
2 cups diced carrot
½ cup sa cha sauce [chinese fish sauce]
8 ounces crimini mushrooms, sliced
7 ounces enoki mushrooms, bottom cut and broken apart
5 ounces beech mushrooms, bottom cut and broken apart
kosher salt and pepper to taste
METHOD:
1. Cut any large chunks of white fat (usually only on the large pieces)off the oxtails.
2. Put the oxtails, 8 cups of water, crushed tomatoes, and onions in a large pot. Throw in some salt and pepper. Cover and bring to a boil on hight heat.
3. Stir, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally. Skim oil off the top with a spoon ( I got about 3/4 cup out). This will take about 10 minutes.
4. Stir in carrots and sa cha sauce and continue simmering for another 4o minutes, stirring occasionally. Add 4 cups of water and bring back to a boil. Bring down to a simmer and cook for another 30 minutes. Taste and adjust seasoning.
5. Stir in the mushrooms and simmer for another 10 minutes. Taste and adjust seasoning as necessary. Serve.
MEALIE SOUP - CORN SOUP:
4 Tablespoons butter
1 cup onions, finely chopped
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken broth (about 1½ cans)
1 Tablespoon salt
1 teaspoon black pepper.
WHAT TO DO:
In a large saucepan, melt the butter over moderate heat.
Add the onions and sauté for 5 minutes.
Stir in the tomatoes and cook for a few more minutes.
Add the corn, milk, chicken broth, salt, and pepper. Simmer for 15 minutes.
Serve with crackers.
Serves 6 to 8.
SEAFOOD CHOWDER:
Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon
Add and cook over low heat until yellow: 4 tbsp. minced onion
Add: Liquor from 2 (7 oz.) cans minced or whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water
Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.) cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper
Heat to boiling, stirring occasionally. Serve immediately.
Makes 6 servings.
Note: butter may be used in place of pork or bacon.
LAMSVLEIS BOONTJIESOP: [IDEES]
Hierdie is die kosspan se gunsteling-Suid-Afrikaanse sopresep. Dit is ’n heerlike dik, vleiserige sop, en iets waarsonder ’n mens in die winter nie kan klaarkom nie.
Genoeg vir: 4-6
Bereidingstyd: 20 minute, plus weektyd
Gaarmaaktyd: ongeveer 2 uur
• 30 ml olyfolie
• 250 g strepiespek
• 2 groot uie, gekap
• 2 groot wortels, geskil en in blokkies gesny
• 1 kg aartappels, geskil en in blokkies gesny
• 800 g lamskenkels
• 500 ml suikerboontjies, oornag geweek
MAAK DAN SO:
1 Verhit ’n bietjie van die olie en braai die spekvleis daarin. Skep die helfte uit sodra dit gaar is, en laat die res bros braai. Hou albei apart eenkant. Sny dit in kleiner stukkies.
2 Gooi nog ’n bietjie olie in die kastrol en soteer die ui, wortel en aartappel tot dit goudbruin is. Skep dit uit en hou dit eenkant.
3 Verhit die res van die olie en braai die vleis bruin. Voeg die boontjies en twee liter kookwater by. Verhit die mengsel tot kookpunt. Verlaag die hitte, sit die deksel op en laat dit kook vir twee uur of tot die vleis baie sag is.
4 Voeg die sagte spekvleis en uiemengsel by en laat dit vir nog 30-60 minute prut tot al die bestanddele saggekook het.
5 Skep ’n kwart van die mengsel uit en maak seker daar is niks bene oor nie. Maak dit fyn in ’n versapper en gooi dit terug in die kastrol. Geur dit na smaak.
6 Sit die sop voor met stukkies brosgebraaide spekvleis bo-op.
OXTAIL MUSHROOM SOUP: [FOOD MAYHEM.COM]
This soup has some of my favorite stuff, beef oxtails, sa cha sauce, and a plethora of mushrooms. Obviously, Lon was not home for dinner tonight. (Lon is slowly easing them into his diet though.) This big pot of soup will store well in the fridge and reheat well any time. It’s comforting and diverse, good for any family. Serve with rice, noodles, rice cake (the Asian one, not the styrofoam stuff), or even bread.
OXTAIL MUSHROOM SOUP:
3.4 pounds beef oxtails [3 -4 groot stukke of klompie klein stukkies]
12 cups of water, divided
1 (28 oz) can crushed tomatoes
2 1/2 cups sliced onions
2 cups diced carrot
scant 1/2 cup sa cha sauce
8 ounces crimini mushrooms, sliced
7 ounces enoki mushrooms, bottom cut and broken apart
5 ounces beech mushrooms, bottom cut and broken apart
kosher salt and pepper to taste
WHAT TO DO:
1. Cut any large chunks of white fat (usually only on the large pieces)off the oxtails.
2. Put the oxtails, 8 cups of water, crushed tomatoes, and onions in a large pot. Throw in some salt and pepper. Cover and bring to a boil on hight heat.
3. Stir, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally. Skim oil off the top with a spoon ( I got about 3/4 cup out). This will take about 10 minutes.
4. Stir in carrots and sa cha sauce and continue simmering for another 4o minutes, stirring occasionally. Add 4 cups of water and bring back to a boil. Bring down to a simmer and cook for another 30 minutes. Taste and adjust seasoning.
5. Stir in the mushrooms and simmer for another 10 minutes. Taste and adjust seasoning as necessary. Serve.
PASTA E FAJOILI SOUP: [STICK A FORK IN IT]
INGREDIENTS:
1kg ground beef
1 small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
28 oz can diced tomatoes
15 oz can tomato sauce
15 oz can beef broth (plus more for heating)
15 oz can red kidney beans (with liquid)
15 oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
8 oz dry ditalini pasta [sien foto]
DIRECTIONS:
In a large stockpot, brown the ground beef over medium heat until cooked through. Drain and return to the pot. Add the onions, carrots, celery, garlic and saute for 10 minutes, stirring occasionally. Add the remainaing ingredients, except for the pasta, then simmer for 1 hour.
Just before the soup is done, cook the pasta in boiling water until al dente. Drain the pasta, add to the soup and simmer for 5-10 minutes more. Serve with grated parmesan cheese and a nice big hunk of french bread.
*Freezer Friendly Tip* – this soup makes a ton, and freezes beautifully, but I would suggest freezing it without the pasta in it, since sometimes pasta does not hold up well in the freezer and gets mushy. Just make fresh pasta before you eat.
RIBOLLITA: [UNKNOW SOURCE]
Kan deurgaan vir 'n baie dik tipe sop [stew]
2 onions finely chopped
2 carrots chopped
2 celery sticks finely chopped
1 large clove garlic crushed
Palm of chopped parsley
1 potato chopped
2 large baby marrows chopped
250g spinach washed and chopped
1 tin chopped peeled tomatoes
½ lt water
1 packet tomato soup (powdered)
3 slices bread
Salt and pepper
Oil for frying
WHAT TO DO:
Chop up the vegetables that need chopping into 2 cm pieces.In a pot on a medium heat add the finely chopped onion and garlic, cook until the onion is soft.Add the rest of the vegetables and cook for about 3 minutes stirring constantly.Add the water, tomato soup and tin of tomatoes, stir and simmer for about 20 minutes until the vegetables are soft.Taste and season with salt and pepper, break up the bread, add it to the mixture and simmer on low for another 30 minutes with the lid off stirring occasionally.Serve straight away with warm crispy bread.
SOMERSET SAMPIOENSOP: [IDEES]
Judy Pearce het uit Somerset, ’n graafskap in Engeland, vir my dié sampioensop-resep gestuur.
Genoeg vir: 4
Bereidingstyd: 15 minute
Gaarmaaktyd: 30 minute
• 30 g botter
• 1 klein ui, fyngekap
• 1 knoffelhuisie, fyngedruk
• 500 g sampioene, gekerf
• 1,25 liter groente- of hoenderaftreksel
• 150 ml droë witwyn
• 10 ml gekapte vars origanum
• 10 ml gekapte vars tiemie
• room (opsioneel) en melbaroosterbrood, om voor te sit
SO MAAK JY:
1 Smelt die botter in ’n groot kastrol, voeg die ui en knoffel by en braai dit stadig terwyl jy dit af en toe roer. Dit moet sag wees, maar nie verkleur nie.
2 Voeg die sampioene by en roer die mengsel af en toe. Laat dit vir 10 minute oor lae hitte prut.
3 Gooi die aftreksel en wyn in die kastrol, voeg dan die origanum en die helfte van die tiemie by, en geur dit na smaak.
4 Verhit die mengsel tot kookpunt, sit die deksel op en laat dit prut vir 10 minute of tot die sampioene sag is. Sit dit voor met die orige tiemie bo- oor en ’n bietjie room, indien verkies. Bedien dit met melbaroosterbrood of korserige brood.
Kok se wenk Indien jy ’n roomsop verkies, gooi die sop in ’n versapper en pols dit tot glad. Óf versap net die helfte en meng dit met die res.
FIFTEEN MINUTE BBQ CHICKEN PIZZA SOUP: [TIDY MOM]
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn with peppers, drained
2 12 oz cans Swanson’s Chicken, drained
1 1/2 Cups Chicken Broth
1/2 Cup BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt
1/2 Cup fresh cilantro leaves, chopped
WHAT TO DO:
1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro.
4-6 servings
BLACK BEAN SOUP: [Recipe by Lou]
Ingredients
1-2 tbsp olive oil
1 stalk celery (chopped)
1 carrot (chopped)
1/2 an onion (chopped)
2 cloves garlic chopped
3/4 tsp cumin
1/2 tsp oregano
4 cups water (or 2 cups water/2 cups vegetable stock)
1/2 cup crushed tomato
2 19 oz cans black beans, rinsed and drained
salt & pepper to taste
Directions
Chop celery, carrot, onion and garlic.
Heat 1 tbsp of oil over medium heat in a large pot, add celery, carrot, onion, garlic and spices. Cook over medium heat for 4-6 minutes, until vegetables have softened.
Add the crushed tomatoes and cook for a minute before adding the water (or the water/stock). Add in the two cans of black beans and bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Then remove some of the black beans (about 1/2-3/4 cup). Using an immersion blender, or regular blender puree the soup. Once the soup is pureed, add the black beans back in.
Serve with a dollop of sour cream on top!
CABBAGE SOUP:[favehealthyrecipes.com]
This is the easiest way to make cabbage soup from scratch. This cabbage soup diet recipe is tomato-based with extra vegetables for variety. On top of that, it's one of the best recipes to try if you're looking to lower your calorie intake. Did you know that cabbage is very low in calories?
Ingredients
46 ounces tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned, skinned, and shredded
1 cup celery, finely diced
Instructions
Mix everything together and bring to a boil. Reduce heat and simmer for 30 minutes. Refrigerate until cool. Serve chilled with sour cream.
4 INGREDIENT PEA SOUP: [Alli from an open cookbook]
Making healthy soup recipes at home may seem like a daunting task, but this 4 Ingredient Pea Soup recipe from Alli from An Open Cookbook shows you just how easy it really is. This is one of the best low calorie soup recipes for those who don't have lots of spare time and money. Alli says, "This super simple recipe with keep you warm on a cold winter evening. You can whip it up quickly on those busy week nights. Serve with a nice salad and slice of bread." Yields: 4 cups
Ingredients:
2 tablespoons olive oil
1 whole shallot, minced
4 cups peas, frozen and defrosted or made from scratch
1 cup vegetable broth
Salt and black pepper, to taste
Instructions:
In a medium pot, heat the olive oil on medium heat. Add in the shallots and cook until softened. Pour in the peas and vegetable broth and bring to a boil. Reduce heat to a simmer for about 10 minutes. Turn off heat and allow to cool a bit. Transfer to a food processor or blender. Puree until smooth. Pour back into the pot to warm. Season with salt and pepper and serve immediately.
BILTONG SOP: [IDEES]
Bedien met Melba Toast!!
Biltongsop
125ml (1/2 k) botter
2 Beesvleisaftrekselblokkies
2 t gemaalde swartpeper
½ t neutmuskaat
½ t koljander
250ml koekmeelblom
500ml melk
1,5L kookwater
1 k gerasperde cheddar kaas
200g fyngekerfde biltong
Room en port (opsioneel)
100g bloukaas, gerasper of gekummel
METODE:
Smelt botter in kastrol, krummel aftrekselblokkies oor en voeg die speserye by.
Roer die meel in, meng water en melk, voeg dit by die meelmengsel, roer aanhoudend, jy soek nie klonte nie!!!!
Verwyder sop van die stoof, en roer die chedderkaas en helfte van die biltong in.
Moenie die mengsel weer laat kook nie, hou net warm.
Roer ‘n bietjie room en port in net voor opdiening.
Skep sop in borde, sprinkel orige biltong oor, en krummel bloukaas oor.
CORN AND BACON CHOWDER/STEW: [CREATIVELY DELISH]
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
INGREDIENTS:
•2 cans sweet corn, drained
•2 small potatoes, peeled and diced
•1 small sweet potato, peeled and diced
•1 small onion, diced
•4 garlic cloves, minced
•1 tsp thyme
•1 TBS paprika
•14 oz low sodium chicken broth
•½ C skim milk
•6 bacon slices, cooked and chopped
•5 tsp flour
•1 TBS olive oil
WHAT TO DO:
1.In a large pot, heat oil, garlic, onions, thyme, ½ tsp salt and ¼ tsp pepper until onions soften over medium high heat.
2.Add flour and mix to combine.
3.Pour broth and milk into pot and whisk frequently until sauce is boiling.
4.Add bacon, potatoes, corn and paprika. Cover and let simmer, stirring occasionally until potatoes soften (about 5 minutes)
5.In a food processor, pulse 1 cup of soup until combined. Mixture should be a thicker substance.
6.Return to pot. If you want it thicker, pulse another ½ cup of the soup.
7.Combine soup again and serve with fresh chives or a little shredded cheese.
8.Add more salt, pepper or paprika as you wish.
SPILT PEA SOUP: [CLOSET COOKING]
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6
A bowl of a good split pea soup is pure comfort food and a great way to enjoy that leftover ham bone!
INGREDIENTS:
•1 tablespoon oil
•1 onion, diced
•2 carrots, diced
•2 stalks celery, diced
•2 cloves garlic, chopped
•1 teaspoon thyme, chopped
•6 cups ham broth or chicken broth or vegetable broth
•1 pound split peas, picked over
•1 ham bone
•2 bay leaves
•salt, pepper and cayenne to taste
•1 tablespoon grainy mustard
•1 tablespoon lemon juice
WHAT TO DO:
1.Heat the oil in a large pot over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
2.Add the garlic and thyme and cook until fragrant, about a minute.
3.Add the liquid, split peas, ham bone and bay leaves, bring to a boil, reduce the heat and simmer until the spit peas are soft and just starting to fall apart, about 1-2 hours.
4.Remove the ham bone and bay leaves, season with salt, pepper and cayenne to taste, mix in the mustard and lemon juice and optionally puree with hand blender to desired consistency.
Option: Slow cooker method: Optionally implement steps 1 & 2 and then place everything into the slow cooker and cook on low for 8+ hours.
Option: Add a parmesan rind to simmer in the soup and remove before serving.
Option: Add two cups diced ham at the end and cook for 5 more minutes.
Option: Add one cup fresh or frozen peas at the end and cook for 5 more minutes.
Option: Add 1 teaspoon smoked paprika.
Option: Serve garnished with grainy mustard, sour cream, paprika, ham, etc.
Option: For vegetarian use vegetable broth and omit the ham bone.
BEEF BARLEY SOUP: [MR FOOD]
Serves: 8
Cooking Time: 1 hr 10 min
What You'll Need:
•2 tablespoons vegetable oil
•1kg beef stew meat, cut into 1/2-inch chunks
•1 onion, chopped
•8 ounces sliced fresh mushrooms
•3 carrots, coarsely diced
•1 (14.5-ounce) can diced tomatoes, not drained
•8 cups beef broth
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•3/4 cup quick-cooking pearl barley
WHAT TO DO:
1.In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.
2.Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
NOTES:
•This is great to serve after a bone-chilling barn-raising, or any day you could go for some real hardy soup-slurping goodness!
MA FRANCIS SE LENSIESOP: [KOSKENADES]
Braai 2 gekapte uie, 1,5 kg bees skenkel en 1 pakkie opgesnyde spek saam in bietjie olie totdat die vleis bruin is. Rasper en kap al die groente in ‘n pakkie vars groentesop mengsel(seldery,prei,raap,wortel,aartappel,pietersielie) tot fyn - jy koop dit by ‘n groentewinkel of by Pick&Pay/SPAR/Checkers – rasper 4 ekstra aartappels by en gooi alles by die gebraaide vleismengsel.
Gooi 1 pakkie droee rooilensies en 1 blikkie gekapte tamaties by. Gooi +-2 liter water by en kook vir so 2 ure totdat alles sag is. Geur met sout en peper na smaak.
MAAK DAN SO;
Braai 2 gekapte uie, 2 gekneusde knoffelhuisies en 1 kg bees of lamskenkels totdat die vleis bruin is. Voeg 500g rooi lensies, 3 cm geskilde gekapte vars gemmer, 2 eetlepels wit asyn, 2 eetlepels suurlemoensap, 2 liter kookwater (+- 8koppies), 1 teelepel sout en ‘n kwart teelepel kerriepoeier by. Kook vir +- 2 ure totdat die vleis van die bene afval.
BEETROOT LEAVES POTATO SOUP: [Shilpa]
INGREDIENTS:
2 cups chopped beetroot leaves and stems
1/2 cup onion
1 tea spn chopped garlic
1/2 cup lentils (I used 16 bean mix with barley) soaked
1 cup chopped potatoes
1/2 tea spn cumin powder
4 cups vegetable broth
1/2 tea spn lemon pepper seasoning (or use lemon juice and pepper)
Oil
Salt
WHAT TO DO:
Heat oil and add onion, garlic, a little salt. Fry till onions are soft.
Add the beetroot leaves and stems and let them cook down a bit.
Add potatoes, lentils, cumin powder, broth. Cook till lentils are soft (I cook in either rice cooker or pressure cooker).
When done, add lemon pepper seasoning (or lemon juice and pepper).
Serve hot with some grated cheese (optional).
Serves : 3-4
Preparation time : 30 mins
ERTJIESOP: [WEGRY SE BOSKOS]
Hoekom sal ’n mens nou die winkel se ertjiesop eet as dit so maklik is om self hierdie heerlike, vullende en gesonde sop te maak?
Jy het nodig (vir 6-8 porsies):
•1 x 250 g-pak swoerdlose spek (in blokkies gesny)
•1 x 500 g-pak droë-ertjies
•1 klein ui, geskil en fyngekap
•2 wortels, geskil en in blokkies gesny
•1 aartappel, geskil en in blokkies gesny
•1 blokkie biefekstrak, opgelos in 1 koppie kookwater
•7 koppies kookwater
sout en peper na smaak
MAAK DAN SO:
Spekvet en gesond.
Braai die spek, sonder botter of olie, in ’n groot kastrol en roer gereeld sodat dit nie aanbrand nie.
Roer sy sake.
Gooi al die bestanddele buiten die sout en peper by die spek sodra dit gaar is. Prut oor stadige hitte vir ’n uur en roer kort-kort om te keer dat dit aanbrand.
Stamp fyn.
Dreineer die ertjiemengsel deur ’n vergiettes (of hou sommer die deksel van die kastrol skeef as jy nie ’n vergiettes het nie), en hou die vloeistof. Druk die ertjies fyn met ’n aartappeldrukker. Die spekblokkies sal natuurlik nie heel fyndruk nie, maar dit gee die sop ’n lekker tekstuur.
Maak dik weer dun.
Gooi die gedreineerde water by die sopmengsel en meng dit deur. Voeg ’n bietjie water by as die sop te dik lyk. Geur met sout en peper na smaak.
Maggies, is daar seconds?
Sit dit terug op die plaat of kole om deurwarm te word. Sit voor met brood en ’n bakkie biltong as die sop die hoofmaal is.
VARIASIE:
Om tyd te spaar kan jy die droë-ertjies vervang met 500 g bevrore ertjies (verminder dan die water na 4 koppies). Die sop sal baie vinniger gaar wees omdat die ertjies nie so lank neem om sag te kook nie.
CHICKEN SOUP: [posted by Daily Dose of Fresh]
Can Chicken soup cure a common cold or flu? I don’t know, what I do know is that it really makes you feel better! Chicken soup is comfort food it heats you right up from the inside, sooth all aces and pains and simply just lift your spirits. I wonder if anyone had Chicken soup to mend a broken heart, Neh just a thought I believe Ice cream still works for that!
So what is your comfort food when live don’t look so bright?
INGREDIENTS:
1 Onion chopped
1 tsp chopped garlic
5 ml Robertson’s veggie spices
Olive oil for frying
4 -6 pieces of chicken (Breast, thighs with skin and bones)
1.5 liter water
5 carrots peeled and chopped
1/2 bunch of celery stalks and leaves chopped
1 potato cubed
HERE'S HOW:
In a large pot fry the onions, garlic and veggie spice with a little olive until soft. Add the Chicken pieces and fry for another minute. Add the carrots, celery and potato with the water. Cook with lid on until the potatoes are soft. Remove the Chicken from the pot and remove all bones and skins. Flake the chicken meat and transfer back to the pot, cook with the lid until the carrots are soft. Remove some of the oil floating on top with spoon and season with Salt and pepper.
SWEET POTATO, RED PEPPER AND COCONUT MILK SOUP: [averie cooks]
Yield: about 32 to 36 ounces (4 to 4 1/2 cups)
Prep Time: 5 minutes
Cook Time: 10 minutes, microwave
Total Time: 15 minutes
INGREDIENTS:
1 extra-large sweet potato (or 2 to 3 smaller sweet potatoes), peeled and diced into 1-inch cubes
about 3/4 cup water
1 large red bell pepper, de-seeded and chopped into large pieces
one 14-ounce can coconut milk (I used Trader Joe's Light Coconut Milk)
optional seasonings - any included should be seasoned to taste : salt and pepper; red pepper flakes, cayenne pepper, chili powder; cinnamon, ground ginger, ground nutmeg; garlic powder, onion powder, curry powder
optional additional vegetables - while steaming the sweet potato, steam carrots, squash, zucchini, or other vegetables on hand
WHAT TO DO:
Place sweet potato cubes in a large microwave-safe bowl or baking dish, add 3/4 cup water or until the water comes up about 1-inch high in the base bowl (the cubes do not need to be fully submerged in water; water simply needs to be present to create steam), cover bowl with plastic wrap, and heat on high-power for 13 to 15 minutes, or until sweet potatoes are very fork-tender (microwave temperatures and strengths vary and so will cooking times). Transfer cooked potatoes to a high-speed blender or food processor, add the red pepper, coconut milk, and blend on high power until very smooth and creamy.
Taste the soup and wait five minutes before seasoning it, and if desired season to taste (Note: I tasted the soup and thought it was bland and that it needed salt and pepper but did nothing and got sidetracked. After going back to it five minutes later, my palate had adjusted and I realized I preferred the pure flavors of potatoes, peppers, and coconut milk and added nothing; however, season to your taste preferences. Adding a pinch of salt and pepper to each individual's bowl before serving works fine).
Optionally, garnish with finely diced red peppers, a drizzle of coconut milk, coconut oil, coconut butter, or olive oil; fresh herbs, nuts or seeds, dollop of sour cream or yogurt; a dash of salt, pepper, cinnamon, nutmeg, ginger. Store soup in an airtight container in the refrigerator and reheat in the microwave or on the stovetop. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.
CHICKEN GNOCCHI SOUP: [Recipe adapted from Freida Loves Bread and Allrecipes]
Time: 30-40 minutes total
Yield: 12 servings
INGREDIENTS:
1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 T olive oil
1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container
7 C water
8 chicken bullion cubes
1 (16 ounce) package Potato Gnocchi
4 C half and half
1 1/2 C spinach, chopped
1 t thyme
1/8 t nutmeg
1 T sugar
1/4 C cold water
5 T cornstarch
salt and pepper
2 T butter
WHAT TO DO:
1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.
2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.
3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.
4. Take the lovely rotisserie chicken out of the package and set it on a plate.
5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.
6. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.
7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir.
8. Add the chopped chicken and bring the soup to a boil.
9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast.
10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot.
11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil.
12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.
13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.
14. Taste it and season it to your liking with salt and pepper.
Enjoy!
GARBANZO [CHICKPEA] HEARTY SOUP WITH POTATOES: [by Rkapoor]
My grand-ma would make this soup and fill the home with aroma of cinnamon and spices.
Happy to share and hope you enjoy this recipe.
Can be enjoyed with bread, steamed rice or just a bowl of it by itself.
INGREDIENTS:
1 cup raw garbanzo (wash and soak for 6 hours minimum - garbanzo will double in size,
alternative is to use canned garbanzo and would not need to soak for 6 hours)
2 medium potatoes peeled and cut (soak in water after cutting to avoid browning)
1.5 cups vegetable/chicken stock or water
1 table spoon clarified butter or olive oil
pinch of asafoetida
1 teaspoon cumin seeds
2 cloves
1 or 2 bayleaves
1 cinnamon stick (or powder)
1 medium onion chopped
salt to taste
1 tablespoon grated ginger root
1 tablespoon minced garlic
1 medium tomato cut
1 green chili chopped
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon cumin powder
1 teaspoon garam masala
black pepper to taste
handful of chopped cilantro
Lemon juice to taste
LETS COOK:
* Drain the garbanzo water and give it a fresh rinse.
* Heat oil on medium heat in pressure cooker.
* When the oil is hot add asafoetida, cumin seeds, cloves, bayleaf and cinnamon stick. Stir in for one second.
* Add chopped onions, salt and cook till onions are transparent.
* Add garlic and ginger and cook for one minute
*Add chopped tomatoes, green chilies, red chili powder, turmeric powder, cumin powder and cook for 2 mins
* Add cut potatoes, garbanzo beans and water (or stock).
* Close the pressure and cook on medium heat for 30mins (3 whistle).
* Once all the pressure escape open and add garam masala, pepper powder. Should taste for how spicy it is before adding these two ingredients.
* Add lemon juice to taste.
* Garnish with chopped cilantro and enjoy!!
ALTERNATIVE:
If using pot to cook then use the canned garbanzo. Drain and wash the garbanzo. Canned garbanzo cooks faster. Cook in pot covered until the garbanzo and potatoes are soft.
CHAKALAKA SOUP WITH LITTLE BOEREWORS BALLS: [This recipe was originally published on Scrumptious]
Serves 8
INGREDIENTS:
•3 Tbsp (45 ml) sunflower oil
•4 carrots, peeled
•3 small green peppers, finely sliced lengthways
•4 onions, peeled and finely chopped
•1 stick celery, finely chopped
•1 green or red chilli, deseeded and finely chopped (or more, to taste)
•4 cloves garlic, peeled and crushed
•2 Tbsp (30 ml) grated fresh ginger
•6 large, ripe tomatoes
•4 cups (1 litre) tomato juice (the sort you’d use for a tomato cocktail)
•3 cups (750 ml) water or vegetable stock
•2 tins baked beans in tomato sauce
•2 tsp (10 ml) medium-strength curry powder
•1½ tsp (7.5 ml) cumin
•salt and milled black pepper
•½ cup (125 ml) finely chopped fresh parsley or coriander
BOEREWORS BALLS:
•500 g slim boerewors, or similar sausage
•½ cup (125 ml) channa [chickpea] flour
•1 tsp (5 ml) paprika
•½ tsp (2.5 ml) turmeric
HERE'S HOW:
Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.
For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the channa flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley.
HADDOCK CHOWDER: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 25 minutes
An easy to prepare chowder using onion soup mix with the addition of some smoked haddock and sweet potato to make it rich and satisfying.
INGREDIENTS: [Serves: 6]
•20 ml SPAR canola or olive oil or margarine
•1 small onion, chopped or 2 small leeks, well rinsed and sliced
•2 stalks celery, chopped
•1 medium sweet potato, peeled and cubed finely
•1 litre hot water
•55g packet SPAR white onion soup powder
•1 chicken stock cube
•2 boxes frozen haddock in cheese sauce (400 g), thawed in the fridge
HERE'S HOW:
1.Gently sauté the onion, celery and sweet potato together in the heated oil or margarine.
2.Mix the soup powder to a thick paste with a little cold water. Add in the hot water and pour it all into the vegetables, stirring until it thickens. Crumble and stir in the stock cube. Cover and simmer for 10 minutes until the potato is soft.
3.Slide the contents of the fish pouches into the soup. Loosely break up the fish pieces into chunks, and stir in the sauce, cooking gently until the fish is cooked through.
4.Check seasoning and serve.
HAM AND BEAN SOUP: [CLOSET COOKING]
Ham and beans are perfect companions and they truly shine in this soup which is pure comfort food!
Servings: 4-6
Prep Time: 15 minutes
Soak Time: 8 hours
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
INGREDIENTS:
•1 tablespoon oil
•1 onion, diced
•2 cups carrots, diced
2 stalks celery, diced
•2 cloves garlic, chopped
•1 teaspoon thyme, chopped
•6 cups ham broth or chicken broth or chicken stock
•1 pound dried white beans such as navy, great northern, cannellini, picked over and soaked over night in water
•1 ham bone (or 2 ham hocks)
•salt, pepper and cayenne to taste
2 cups cooked ham, diced (omit if you are using ham hocks)
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 7-10 minutes.
2.Add the garlic and thyme and cook until fragrant, about a minute.
3.Add the broth, white beans and ham bone, bring to a boil, reduce the heat and let simmer, covered, until the beans are tender, about 1-2 hours.
4.Remove the bone or ham hocks and if you are using the ham hocks, strip the meat from them and dice or shred it.
5.Optionally puree some or all of the soup with a blender, add the ham and simmer for 30 minutes.
6.Season with salt, pepper, and cayenne to taste.
OPTION:
Green beans are an amazing addition; add them near the end and let them cook until just tender.
JAMAICAN CHICKEN NECK SOUP: [JAMAICAN'S RECIPE - Photo by Therese Edwards]
INGREDIENTS:
•3lt water
•500g chicken necks
250g carrots, cubed
•6 Pimento Seeds/Berries (Allspice)
•250g turnips, cubed
•3 Garlic pegs crushed
•250g Pumpkin/Squash (cut up into 1 inch pieces)
•250g cho cho/Christophine (cut up into 1 inch pieces)
•250g yellow yam, cut up
•3 sprig thyme
•2 stalks escallion
•1 tablespoon salt
•1 packet Jamaican Chicken Noodle or Cock Soup
•1 Medium Irish Potato (optional)
WHAT TO DO:
1.Boil chicken necks in 3lt water for 15 minutes with pumpkin, cho cho, pimentos, garlic and salt
2.Cut up vegetables, yam and cho cho and add with the other ingredients to the pot
3.Dumplings/spinners may be added if desired.
4.Simmer for ½ hour until yam is cooked (soft but not mushy) and the soup is of a medium consistency.
5.Serves 6
MJ’s SEA FOOD CHOWDER: [CAPE COOK]
INGREDIENTS:
1 onion finely chopped
Mussels in shell or half shell
Deveined headless prawns
Calamari steak cut into fingers
Hake cat into bite size pieces
1 cup cream
Oil for frying
WHAT TO DO:
In a little oil fry the onions until soft and remove from the oil. Fry the hake quickly in the oil and remove, add the calamari to the pot and fry quickly, add the cream to the pot and then the mussels, cook for about 5 minutes, add the prawns and the onions, once the prawns are done, add the fried hake and heat through, serve with the bread and a Signal Gun Chardonnay.
After a whole day of MJ cooking, I had to bring something to the party as well. The other day I found some nice fat harders at Checkers, in my opinion one of the most underrated fish in South Africa. I decided to braai the harders wrapped in vine leaves, it acts as a second skin to the harders, ensuring that the flesh stays nice and moist, and at the same time it flavours the fish.
EASY POTATO AND BACON SOUP: [COOKING LIGHT]
INGREDIENTS:
•1 tablespoon butter
•1/2 cup chopped onion (time saver: buy chopped onion in the container at the grocery store)
•2 1/2 tablespoons all-purpose flour
•3 cups chopped red potato (about 1 pound)
•1 1/4 cups 1% low-fat milk
•3/4 cup fat-free, lower-sodium chicken broth
•1/2 cup water
•1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
•2 tablespoons chopped green onions
OPTIONAL:
•5 strips cooked center cut bacon, crumbled
•Salt and pepper to taste
WHAT TO DO:
1.Melt butter in a medium saucepan over medium-high heat. Add onions to pan; sauté 3-4 minutes or until onion is tender.
2.Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
3.Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.
4.Cover, reduce heat, and simmer 10 minutes.
5.Add 1/2 cup reduced-fat sharp cheddar cheese; cook 2 minutes or until cheese melts, stirring frequently.
You can decide to top each serving evenly with 1 1/2 teaspoons chopped green onions and bacon. Add salt and pepper if desired.
This is a great recipe to eat while bundled in blankets on the couch reading your favorite blog!
PARSNIP AND SWEET ONION SOUP:
INGREDIENTS:
1 white sweet onion
2 medium shallots
1 very large parsnip or 2 smaller parsnips (about 500g total)
2 tablespoons uncooked white rice
1/2 cup cream (or skip for a vegan recipe; it will still be good)
1+ cups chopped mushrooms (the good kind, ideally: shiitake or trumpet or elephant ear, rather than button but button if you must)
water
olive oil
salt
chives
special equipment: hand blender, food mill, or regular blender
WHAT TO DO:
Chop the onion and shallots and sauté them in a little olive oil. Peel the parsnip, and chop it also. Anything from 5 mm to 15 mm cubes is fine, but the smaller you chop, the faster the soup will cook.
Add the parsnip to the onions; sauté a few more minutes. Add water to cover the vegetables by about 15 mm. Add the rice. Bring the soup to a boil, and then lower the heat to a simmer.
Meanwhile, clean the mushrooms and slice them vertically. Sauté them in a little olive oil and cook until they soften, release their liquid, and begin to brown. Set aside.
When the parsnips in the soup are soft, use a hand blender to puree the soup in the pan. Stir in the cream. Taste, and add salt and/or water as-needed.
Ladle into bowls, and add some mushrooms to each serving. Snip chives over the top and serve.
GROWWE GROENTESOP MET SPEK: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
BENODIG:
olie vir braai
250 g spek of gerookte varkvleis, grof gesny
1, 5 L (6 k) groenteaftreksel
4 selderystingels, fyn gekap
1 ui, in blokkies gesny
2 wortels, in blokkies gesny
1 patat, gerasper en in blokkies gesny
1 blik (400 g) botterbone, gedreineer
sout en vars gemaalde swartpeper
60 ml vars kruie (pietersielie, tiemie, koljander en basiliekruid) fyn gekap
100 ml gerasperde parmesaankaas
MAAK DAN SO:
Verhit die olie en braai die spek of varkvleis ’n paar minute tot gaar en geurig in ’n groot kastrol.
Giet die groenteaftreksel by die spek of varkvleis.
Voeg die seldery, ui, wortels en patat by en bring tot kookpunt.
Verlaag die hitte, plaas ’n deksel op en laat prut sowat 20 minute.
Voeg die botterbone by en laat prut nog 10 minute.
Geur met sout en peper.
Maak die sop gedeeltelik fyn met ’n staafmenger sodat dit steeds ’n growwe tekstuur het.
Roer die vars kruie by die sop.
Skep teelepels vol van die gerasperde kaas in klein hopies op ‘n gesmeerde bakplaat.
Verprei die kaas effens en rooster dit onder die roosterelement.
Laat rus die koekies ‘n minuut en trek dit van die bakpapier af.
Skep die sop in bakkies en sit ‘n paar parmensaankoekies bo-op die sop.
BEEF AND BARLEY SOUP: [ROBERTSONS RECIPES]
3 hr 20 min cooking time
Serves 6
INGREDIENTS:
•500 g Lean Soup Meat (soft shin, brisket or stewing steak on the bone, cut into small pieces)
•3 ltr Water
•1 Onion peeled and chopped
•4 Carrots sliced
•2 Baby Marrows sliced
•3 Celery Stalks chopped
•3 Potatoes peeled and quartered
•250 ml Pearl Barley
•15 ml Robertsons Origanum
•30 ml Robertsons Steak & Chops Spice
•Robertsons Atlantic Sea Salt and Robertsons White pepper to taste
WHAT TO DO:
1.Put the water in a large pot with the meat and bring to the boil.
2.Add the onion, carrots, baby marrow, celery, potatoes, and barley, Oreganum and Steak and Chops Spice. Reduce the heat.
3.Cover, and simmer gently for about 3 hours. Allow to cool and remove all bones.
4.Reheat and season to taste with salt and pepper.
5.Cheese toast: Take slices of crusty bread and toast on one side, spread the other side with grated cheese. Sprinkle with Robertsons Paprika and grill until it bubbles. Serve with the hot soup.
BEENSOP: [Deur Huisgenoot Digitaal]
Lewer 8 groot porsies.
BENODIG:
1 kg beesskenkels met baie vleis aan, in 4 cm dik skywe gesaag
1 kg murgbene (sonder vleis en vet), in skywe gesaag
50 ml olie
5 L water
2 uie, gehalveer en in dik skywe gesny
2 selderystingels, met blare, gewas, gehaar en grof gekap
4 geelwortels, geskil en in dik skywe gesny
1 – 2 rape, geskil, in kwarte gesny en met suurlemoensap bedek
6 kruienaeltjies
1 klein stukkie pypkaneel
2 – 3 lourierblare
6 takkies pietersielie, goed gewas
6 wonderpeperkorrels
15 ml swartpeperkorrels
sout na smaak
MAAK DAN SO:
Vee die skenkels skoon af en maak seker daar is geen saagsels aan die bene en vleis nie.
Verhit water in ’n groot kastrol tot kookpunt.
Skep die vleis en bene daarin, verhit weer tot kookpunt en skep uit.
Druk die skenkels en bene droog met ’n skoon vadoek.
Gooi die blansjeerwater weg.
Verhit die olie in ’n groot ysterpot of sopkastrol en braai die skenkels aan weerskante lank en stadig oor matige hitte tot bruin.
Skep uit en giet die oortollige vet af.
Giet 250 ml van die water in die kastrol waarin die vleis gebraai is en roerskraap sodat al die vaste deeltjies op die boom oplos.
Skep die skenkels en murgbene in die kastrol terug en voeg die res van die water by.
Verhit tot kookpunt en skep die skuim af.
Voeg die res van die bestanddele by en laat stadig 2 – 3 uur onbedek prut.
Vul die water aan indien nodig.
Die skenkelvleis behoort nou sag te wees en die sop moet ’n geurige vleissmaak hê.
Geur met meer sout en peper indien nodig.
Verwyder die murgbene en skep die murg versigtig uit.
SPICY ROAST RED PEPPER SOUP: [ROBERTSONS SPICE RECIPES]
25 min cooking time
Serves 4
INGREDIENTS:
•4 Red Peppers seeded and cut into quarters
•10 ml Olive Oil
•1 Onion chopped
•5 ml Robertsons Garlic Flakes
•2 Leeks sliced
•15 ml Robertsons Crushed Chillies
•425 g Can of Tomatoes
•125 ml Vegetable Stock
•5 ml Balsamic Vinegar
WHAT TO DO:
1.Place the peppers, skin side up in a baking tray under a hot grill, and grill the skins until they blacken.
2.Cool in a plastic bag and then peel away the skin and roughly chop the flesh.
3.Heat the olive oil in a small saucepan, and sauté the onion, garlic flakes, leeks and chilli.
4.Transfer the pepper and onion mix to a blender and add the tomato and stock.
5.Blend until smooth and then add the vinegar.
6.Season to taste with black pepper.
7.Serve chilled.
ROAST BUTTERNUT SOUP: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4 - 6
Culinary Tip:
Don’t discard your pumpkin or butternut seeds when preparing pumpkin or butternut. Rather keep them aside, wash under running water to remove any clinging squash then spice them, drizzle with a little olive oil and roast in the oven at a low heat for about 15 minutes. Use the roasted seeds to garnish a salad or any dish that has pumpkin or butternut in it.
INGREDIENTS:
•Oil
•2 Onions
•1.5 Cubed kg Butternut
•4 Celery Stalks
•10 ml Robertsons Garlic Flakes
•750 ml Vegetable Stock
•3.5 ml Robertsons Cinnamon
•Salt and Black Pepper to taste
WHAT TO DO:
1.Place the cubed butternut in a roasting pan, sprinkle with salt and pepper and drizzle with oil.
2.Place in a preheated oven (180°C) and roast until soft.
3.In a pan, fry the onion until tender, add the celery and Garlic Flakes and fry till soft.
4.Add the vegetable stock and Cinnamon.
5.Lastly add the roasted butternut, draining off any oil.
6.Bring to the boil.
7.Remove from heat, cool and blend till smooth.
8.Adjust seasoning if necessary and add some cream.
BLACK BEAN NOODLE SOUP: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 4-6
INGREDIENTS:
•30 ml Olive Oil
•1 Onion chopped
•Garlic Cloves crushed
•5 ml Robertsons Rosemary
•5 ml Robertsons Sage
•Tin of Chopped Tomatoes peeled
•750 ml Vegetable Stock
•410 g Canned Black Beans drained
•125 g Small Shell Pasta
•65 g Parmesan Cheese grated
•250 g Croutons
WHAT TO DO:
1.Heat oil and sauté onion until it is translucent. Add garlic, rosemary and sage and sauté for a further minute.
2.Stir in tomatoes and simmer about 10 minutes, stirring occasionally, until sauce begins to thicken. Stir in stock and black beans and simmer 5 minutes. Transfer soup to a blender or food processor and purée.
3.Return soup to saucepan over medium high heat and bring to a boil. Stir in pasta and simmer 8-10 minutes until al dente.
4.Season with salt and pepper to taste. Sprinkle soup with Parmesan and serve with croutons.
ERTJIESOP MET SPEK: [IDEES]
(4 porsies)
BENODIG:
125g strepiespek gekap
30ml botter
1 ui gekap
500ml groenteaftreksel
500g bevrore ertjies
100ml melk of room
1ml neutmuskaat
Vars brood om mee voor te sit
MAAK DAN SO:
Rooster die helfte van die spek onder ‘n warm element tot bros. Hou dit eenkant vir garnering. Smelt die botter in ‘n groot kastrol en braai die uie tot sag. Voeg die res van die spek by en braai vir 2 min. Voeg die aftreksel by en verhit tot kookpunt. Voeg die ertjies by en laat kook vir 5min of tot ertjies sag en gaar is. Laat effens afkoel, gooi in voedselverwerker of pols met handmenger tot glad. Voeg die melk/room en neutmuskaat by en sit terug op die stoof tot deurwarm. Geur dit met swart peper. Sprinkel die bros spek oor en sit voor met vars brood
Bron: Idees
RINA'S HEARTY BEEF AND BEAN SOUP: [KOO RECIPES]
Serves 4 – 6
INGREDIENTS:
1 large onion (chopped),
15 ml oil,
4 to 6 beef soup bones or shins,
2 cups warm water,
1 x 35 g KOO Concentrated Wet Stock Beef Flavour sachet,
1 medium potato (chopped),
1 medium carrot (chopped),
1 celery stalk (chopped),
1 x 410 g KOO Whole Peeled Tomatoes,
½ cup red lentils,
½ cup pearl barley, dry chilli to taste,
1 x 410 g KOO Baked Beans in Tomato Sauce,
1 x 410 g KOO Butter Beans,
1 x 65 g KOO Tomato Paste Garlic Flavour,
1 x 410 g KOO Mixed Vegetables, fresh mixed herbs
WHAT TO DO:
1.Fry the chopped onion in a small amount of oil until translucent.
2.Fry up the beef soup bones/shins until well browned.
3.Add 2 cups warm water and the KOO Concentrated Wet Stock Beef Flavour sachet and simmer for 5 minutes.
4.Add chopped potato, carrot, celery, KOO Whole Peeled Tomatoes, lentils, barley, dry chilli, KOO Baked Beans in Tomato Sauce, KOO Butter Beans and KOO Tomato Paste Garlic Flavour.
5.Lastly, add KOO Mixed Vegetables and some mixed herbs to season.
6.Simmer for an hour.
7.Serve with sweetcorn and onion bread.
MAKLIKE BILTONG-SOP: [ONBEKENDE BRON]
BESTANDDELE:
125 ml (½ k) Botter
2 Beesvleis aftreksel blokkies
2 t Gemaalde swartpeper
½ t Neutmuskaat
½ t Koljander
250 ml Koekmeelblom
500 ml Melk
1½ Liter Kookwater
1 k Gerasperde cheddar
200 g Fyn gekerfde biltong
Room & port (Opsioneel)
100 g Bloukaas, gerasper of gekrummel
MAAK DAN SO:
Smelt botter in kastrol, krummel vleis aftreksel blokkies oor en voeg die speserye by.
Roer die meel in, meng water en melk, voeg dit by die meel-mengsel, hou aan met roer, jy soek nie klonte nie!
Verwyder sop van die stoof en roer die cheddar en helfte van die biltong in.
Moenie die mengsel weer laat kook nie, hou net warm.
Roer ‘n bietjie room en port in net voor opdiening.
Skep sop in bord, sprinkel orige biltong oor en krummel bloukaas oor.
SHRIMP GUMBO: [MR FOOD] BAIE LEKKER!
Turn it into a seafood style gumbo by simply alternating the shrimp for other seafood or fish.
Serves: 6
Cooking Time: 20 min
INGREDIENTS:
•1/2 cup (1 stick) butter
•1 cup chopped onion
•1 cup sliced celery
•1 medium-sized green bell pepper, chopped
•1 teaspoon chopped garlic
•2 tablespoons all-purpose flour
•1 teaspoon chili powder
•1 teaspoon salt
•1/4 teaspoon cayenne pepper
•2 (14.5-ounce) cans diced tomatoes, undrained
•1 cup frozen okra, thawed
•1 cup water
•1 packet large shrimp, peeled, deveined, and tails removed
WHAT TO DO:
1.In a soup pot, melt butter over medium heat.
2.Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
3.Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
4.Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.
NOTES:
Served over rice or with some crusty bread for dunking and you've got a complete meal. We've got a great recipe for Cheesy Herbed Onion Bread that will be a great go-along with this!
VINNIGE FRIKKADELSOP: [Deur Huisgenoot Digitaal]
Jy kan dié Italiaans-geïnspireerde gereg ’n ryker smaak gee deur fyn gerasperde parmesaankaas by te roer.
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 10 minute
BENODIG:
30 ml (2 e) olyfolie
1 ui, grof gekap
2 knoffelhuisies, fyn gekap
2 blikke (410 g elk) kersietamaties
10 ml (2 t) worcestersous
15 ml (1 e) sagte bruinsuiker
sout en vars gemaalde swartpeper
300 g wors
250 ml (1 k) basilieblare
broodstokkies vir voorsit (opsioneel)
MAAK SO:
1.Verhit ’n bietjie olie in ’n kastrol en braai die ui en knoffel sowat ’n minuut.
2.Voeg die kersietamaties by en bring tot kookpunt. Voeg die worcestersous, sagte bruinsuiker, sout en peper by. Laat prut ’n paar minute tot lekker geurig.
3.Druk die vleis uit die wors, rol in klein frikkadelle en braai liggies in ’n bietjie olie.
4.Voeg by die sop, kook liggies deur, garneer met basilieblare en sit voor met broodstokkies indien verkies.
DIK SAMPIOENSOP: [Deur Huisgenoot Digitaal]
Gedroogde sampioene is oral in supermarkte te kry en so ook pakke klaargesnyde sampioene.
Lewer 1,3 Liter
Bereiding: 10 min
Gaarmaaktyd: 25 min
BENODIG:
250 ml (1 k) kookwater
1 pakkie (30 g) gedroogde sampioene
15 ml (1 e) botter
30 ml (2 e) olyfolie
2 uie, gekap
1 pak (400 g) vars gekapte gemengde sampioene
125 ml (½ k) sjerrie
1 L (4 k) groenteaftreksel
30 ml (2 e) gekapte grasuie
10 ml (2 t) gerasperde
suurlemoenskil
sout en peper na smaak
60 ml (¼ k) Griekse jogurt
gebraaide sampioene en grasuie vir afronding (opsioneel)
MAAK SO:
1.Giet die kookwater oor die droë sampioene en laat 20 minute staan.
2.Verhit intussen die botter en olyfolie en braai die uie daarin tot sag.
3.Voeg die vars sampioene by en braai liggies bruin.
4.Dreineer die gedroogde sampioene, maar behou die vloeistof. Kap dié sampioene, voeg dit by die gebraaide vars sampioene en meng dit deur.
5.Voeg die gedreineerde vloeistof, sjerrie en aftreksel by en bring tot kookpunt. Laat goed kook, sowat 10 minute.
6.Geur met die grasuie, suurlemoenskil en sout en peper. Verwyder van die hitte en roer die jogurt by.
7.Skep die sop in bakkies en rond af met die gebraaide sampioene (indien verkies) en grasuie.
AFIKA SAFARIESOP: [SPOG SOPRESEPTE]
12 groot porsies
BENODIG:
1 x 410 g-blik gekapte tamaties
1 x 410 g-blik tamatie-en-uiesmoor
1 x 410 g-blik heel pitmielies, gedreineer
1 x 420 g-blik geroomde suikermielies (opsioneel)
1 x 400 g-blik keker-ertjies, gedreineer
1 x 400 g-blik gemengde bone, gedreineer
15 ml (1 e) gedroogde origanum
10 ml (2 t) gedroogde gemengde kruie
1 liter (4 k) hoenderaftreksel
‘n paar druppels Worcestersous
15 ml (1 e) gedroogde of vars pietersielie
1 x 400 g-blik klappermelk of 250 ml (1 k) langlewe- of vars room.
MAAK SO:
1. Meng al die bestanddele, behalwe die klappermelk of room, in ‘n groot kastrol en verhit dit oor lae hitte tot kookpunt.
2. Verlaag die hitte en prut stadig vir 2 minute. Roer gereeld.
3. Voeg die klappermelk of room by en voeg ‘n bietjie water by indien sop te dik is.
Geur na smaak en sit dit warm voor.