Lentil Soup


Peel all vegetables and chop into medium size pieces. Wash lentils very well several times and drain. Fill half a medium deep pan with water, bring to boil over high heat. Add lentils, carrot, tomato, potato and garlic. Leave to boil. After 15 minutes add zucchini.
When all vegetables are tender (after about 5 more minutes), pour all components of pan in a blender. Blend well then strain in a medium bowl.
In a medium deep pan, heat oil or butter over medium-high heat. Stir in double cream for about 1 minute.
Add strained vegetable mix, chicken broth, salt, pepper and cumin. Leave to boil for about 5 minutes. If texture of soup is thick, add more broth or water.

Chives Soup


Peel potatoes and cut chives and potatoes into medium pieces.
In a big pan, heat and stir chives and butter for 2 minutes then add potatoes and cook for another 2 minutes.
Add milk, chicken or meat broth, salt and pepper and cook for 25 minutes until vegetables soften. Remove and leave to cool for 10 minutes.
Pour mixture in a blender and blend over medium speed until well mixed. Put back in pan, add sour cream then bring to boil. Reduce heat and simmer for 5 minutes.

Mushroom Soup


In a medium deep pan, melt 2 tbsp butter over medium heat. Add onion and garlic and stir until onion becomes yellow. Add mushrooms and stir for 2 minutes.
Add celery and carrots and stir. Add parsley, broth, salt and pepper and stir. Bring to boil. Reduce heat and leave for about 15 minutes.
In a small saucepan, melt remaining butter. Add flour stirring constantly to avoid making any clumps. Add 1 cup of soup liquid over butter and flour mixture and whisk well until consistent.
Strain the mixture and pour back in soup pan. Whisk soup well until consistent. Leave to cook until soup starts boiling and thickening. Take off heat and serve immediately. You can add 2-4 tbsp double cream after you take off heat to add taste to the soup.

Chicken Noodle Soup


Place water and chicken and bring them to a boil. Reduce heat, cover and simmer for 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken and after the chicken has cooled remove the skin and cut into bite-size pieces.
Return strained stock over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Beef Vegetable Soup


Brown stew beef in a heavy cast iron pot.
Bake in 300 degree oven for 2 to 3 hours until tender.
Remove to top of stove.
Add ingredients all at once (do not drain vegetables). Simmer until ready to serve.

Minestrone Soup


Peel and wash zucchini, carrots, and potatoes and cut them into small cubes. Then, boil them for about 5 minutes until semi tender.
Blend tomatoes with ¼ cup water.
In a large deep pan, heat oil or butter over medium-high heat. Stir in onions for about 1-2 minutes. Add blended tomatoes, salt and pepper. Leave to boil for 3-5 minutes.
Add broth, boiled vegetables, diced tomatoes, peppers, celery, and pasta. Reduce heat and leave until pasta is cooked. Add half a cup of boiling water, if the mixture is too thick.