Soup and Stock Recipes - [11 recipes]

 

Soup is one of the most versatile dishes in any cuisine. Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Or, they can serve as an appetiser or first course when they are rich and satisfying. They can be elegant, or they can be homey, ethnic or traditional, but they belong in every kitchen sooner or later.

Rich flavour-full soups feature strongly on the menu in South Africa. Vegetable consommés are often served as a first course, while chunky stewlike soups, and thick purées, served with bread, makes a satisfying and nutritious one-dish meal.

Originally, soup was basic sustenance, a pot of warming nourishment that brought the family together. Soup was a meal in itself, with a generous chunk of bread it revived many a flagging body and spirit. Soups can be divided into several categories, consommés and clear soups; cream soups, usually made with softened vegetables as the base; fish soups; nutritious pulse soups made from dried beans, peas or lentils; quick soups that take only minutes to prepare; hearty soups which are often serves as a complete meal; and chilled soups, refreshing to serve on a hot summer’s day.

Handy Tips for Soup Recipes

• Not all soups are made with stock, however it’s good to have stock either in the refrigerator or the freezer ready to turn into soup with freshly-cooked vegetables. Try not to use stock cubes as they tend to be very salty and are inclined to give soups a ‘sameness’.
• Don’t boil soup too much. It will lose colour and flavour if overcooked.
• You can use cheaper cuts of meat, because simmering them for several hours helps make the meat tender.
• You can thicken a chunky soup without using flour and butter or eggs by puréeing a portion of the soup and stirring it back into the pot.
• Use a handheld stick blender to blend soups to a creamy consistency without adding a lot of milk or cream.
• Make a double batch of your family’s favourite soup recipe and freeze one batch for a quick meal when you’re running low on time.
• Don’t add pastas too early; they will overcook and become mushy.

Whether you want to make a soup that is a meal in itself, a first course for a family meal or a luxury one for a dinner party, eJozi’s RecipeBook has an outstanding collection of soup recipes to meet all of your dining needs.

Bean Soup

Posted on the 22nd of Nov 2009

This hearty flavour-full sugar bean soup with ham bone or pork shanks and bacon has a great flavour, is very nutritious and just the right dish for a cold winter evening. Serve with thick slices of crusty bread...

Total Views: 332 | Word Count: 321 | Comments: 0 | Not Yet Rated

Chicken Stock

Posted on the 6th of Oct 2009

Chicken stock is a heavily concentrated reduction of bones and bony parts along with a lesser (if any) amount of breasts, thighs, and legs. Fresh vegetables and seasonings can be added for richer flavouring. After straining, stock will turn gelatinous when cooled

Total Views: 77 | Word Count: 419 | Comments: 0 | Not Yet Rated

Chilled Avocado Soup

Posted on the 6th of Oct 2009

Avocados are one of the tastiest, most versatile foods in the world and it makes for wonderful chilled soup. There are many different ways of preparing avocado soup. This delicious fresh soup is quick and simple to make, perfect for hot summer days, as well as been a nice healthy option for an appetiser

Total Views: 86 | Word Count: 276 | Comments: 0 | Not Yet Rated

Country Pumpkin Soup

Posted on the 6th of Oct 2009

Velvety smooth with a hint of fruity spice provided by the orange juice and curry powder, this soup is an absolute treat served cold or hot...

Total Views: 67 | Word Count: 356 | Comments: 0 | Not Yet Rated

Fish Stock

Posted on the 6th of Oct 2009

Fish stock comes in handy for many recipes. You can use any fish scraps, bones and trimmings. You can also use crab, prawn, shrimp, crayfish and lobster shells for adding flavour to seafood stocks...

Total Views: 122 | Word Count: 278 | Comments: 0 | Not Yet Rated

Giblet Stock

Posted on the 8th of Oct 2009

Giblet stock comes in handy for many recipes. You can use duck, pheasant or goose giblets...

Total Views: 52 | Word Count: 264 | Comments: 0 | Not Yet Rated

Meat Stock

Posted on the 6th of Oct 2009

Since you will want most meat stocks to be dark and rich, roast your meat, bones and vegetables for about 45 minutes in a 200°C oven, before adding them to your stock pot and adding water. You can make meat stock without this step, however, it will simply have a lighter colour and not as rich a flavour

Total Views: 49 | Word Count: 352 | Comments: 0 | Not Yet Rated

Minestrone Soup with Pesto

Posted on the 6th of Oct 2009

Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal. This version adds a bit of luxury by using pesto for extra flavour...

Total Views: 43 | Word Count: 421 | Comments: 0 | Not Yet Rated

Stock

Posted on the 6th of Oct 2009

A good stock is the foundation of all good soups, gravies and sauces. They can perk up even the dullest of recipes. It is simple to make and, when stored in the refrigerator or freezer, it is as handy as any stock cube and much more flavoursome...

Total Views: 46 | Word Count: 760 | Comments: 0 | Not Yet Rated

Vegetable Stock

Posted on the 6th of Oct 2009

A good vegetable stock is useful in a huge variety of dishes. Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare...

Total Views: 40 | Word Count: 663 | Comments: 0 | Not Yet Rated

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