- Stock
Chicken bones 1 kg
Water 25 to 30 cup
Spring onion chopped 1
Carrot chopped 1
Ginger 2 inches piece
Method
Cook All together over medium flame for 45 minutes to 1 hour. Cook till half of the water dries. Drain, cool and use as required. You can also freeze this stock for a long time.
- Velvet Corn Soup
Chicken breast 1 thinly sliced
Egg white 1
Cream corn 1 cup
Chicken stock 6 cups
Water ¼ cup
Salt 1 tsp
White pepper ¼ tsp
Salt and white pepper ¼ tsp each
Corn flour 4 tbsp heaped
Method
Marinate 1 thinly sliced chicken breast with salt and pepper ¼ tsp each, heat 6 cups stock, add marinated chicken with 1 tsp salt, ¼ tsp white pepper and 1 cup cream corn, dissolve 4 tbsp corn flour in ¼ cup water, add this paste to the soup and cook till soup thickens, lastly add 1 beaten egg white, stir and remove, serve with chili sauce and soya sauce.
- Chinese Special triple “S” Soup
Prawns chopped ½ cup
Chicken breast (cut in thin strips) 1
Cabbage coarsely chopped ¼ cup
Corn flour 1 tsp
Salt ½ tsp
White pepper ½ tsp
Spring onion leaves chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Corn flour (mixed with ¼ cup water) 2 tbsp heaped
Carrots thinly sliced 4 tbsp
Lettuce leaves chopped 4 tbsp
Mushrooms sliced 6
Salt 1 tsp
White pepper ½ tsp
Chicken stock 6 cups
Method
Heat 6cups stock in a pan, marinate ½ cup prawns and 1 chicken breast with ½ tsp salt, ½ tsp white pepper and 1 tsp heaped corn flour, add it to the boiling stock, also add in 6 sliced mushrooms, ¼ cup cabbage and 4 tbsp thinly sliced carrots, cook for 5 minutes, thicken soup with dissolved corn flour paste, lastly add in 4 tbsp chopped lettuce leaves, 2 tbsp coriander leaves and 2 tbsp spring onion leaves, serve hot.
- Thai Soup
Chicken breast (thinly sliced) 1
Green chilies whole 4
Boiled rice (deep fried till crisp) 1 cup
Chicken stock 6 cups
Lemon juice ¼ cup
Corn flour 1 tsp
Ginger Juliennes 1 tbsp heaped
Coriander leaves chopped 1 tbsp
Tabasco 1 tbsp
Sugar 1 tbsp
White pepper 1 tsp
Oil 2 tbsp
Salt 1 ½ tsp
Method
Marinate thinly sliced chicken breast with 1 tsp salt and ½ tsp white pepper. Separately fry boiled ice in oil till crisp. Now heat 2tbsp oil in pan, fry 1 tbsp sliced ginger for a minute, add in 6 cups stock and cook till it start boiling, add in marinated 1 chicken breast with ½ tsp salt, 4 whole green chilies, ½ tsp white pepper, 1 tbsp sugar, ¼ cup lemon juice, 1 tbsp Tabasco, cook for 10 minutes, just before
serving add in 1 cup fried rice and 1 tbsp coriander leaves.
- Tomato cream soup
Butter 1 ounce
Onion chopped 2 tbsp
Carrot chopped 2 tbsp
Ginger chopped 1 tbsp
Garlic chopped ½ tsp
Cinnamon 2 sticks
Black pepper 6
Flour 3 tbsp heaped
Chicken stock 4 cups
Orange food color pinch
Tomato 250 gm chopped
White pepper ½ tsp
Sugar 1 tsp heaped
Salt 1 tsp
Vinegar 1 tbsp
Ketchup 4 tbsp
Method
Heat 1 ounce butter, fry vegetables, ½ tsp chopped ginger garlic, whole spices, add 3 tbsp flour, fry for 2 minutes add 250 gm tomatoes with 4 cups stock, cook for 10 minutes then add 1 tbsp vinegar, 4 tbsp ketchup, seasoning, pinch of color, cook for another 10 minutes till thick, pass it through a fine sieve strain it once again, serve hot with fresh cream and fried bread croutons.
- Mulligatawny soup
Onion 1 chopped
Tomato 1 chopped
Bay leaf 1
Chicken stocks 4 cups
Chili powder 1 tsp heaped
Turmeric 1 tsp
Salt 1 tsp
Ginger garlic paste ½ tsp
Lemon juice 2 tbsp
Vinegar 2 tbsp
Butter 2 tbsp heaped
Boiled rice 3 tbsp
Boiled chicken 3 tbsp
Gram flour 4 tbsp
Method
Heat 2 tbsp butter, fry 1 chopped onion light golden, add ½ tsp ginger garlic paste, 2 tbsp vinegar, 1 chopped tomato, 1 tsp chili powder, 1 tsp salt, 1 tsp turmeric, 1 bay leaf, add 4 cups stock and curry leaves, cook till boiling, make paste with 4 tbsp roasted gram flour and little water, add to the soup stirring continuously, cook till soup thick, remove from fire, add 2 tbsp lemon juice and strain the soup, before serving, add 3 tbsp shredded chicken and 3 tbsp boiled rice. Serve hot.
- Chicken Pasta Soup
Chicken breast (cut into tiny pieces) 1
Chicken stock 6 cups
Sugar 1 tsp
Mixed herbs 1 tsp
Salt 1 tsp
Chopped parsley 1 tbsp
Tomato paste 1 tbsp
Butter 1 tbsp
White pepper ½ tsp
Flour 2 tbsp heaped
Sweet corn 4 tbsp
Boiled pasta 4 tbsp
Method
Heat 1 tbsp butter in a pan, sauté 2 tbsp heaped flour, add chicken cubes chopped, fry for 2 minutes, add 6 cups stock with 1 tsp salt, ½ tsp white pepper, 1 tsp sugar and 1 tsp mix herbs, also add 1 tbsp tomato paste, with 4 tbsp sweet corn, lastly add boiled pasta, cook till thick. Garnish with 1 tbsp chopped parsley.
- Soup of the day
Chicken 1 breast sliced
Butter 2 ounce
Chicken stock 8 cups
Milk ½ cup
Water ½ cup
Sugar 1 tsp
Parsley finely chopped 1 tbsp
White pepper ½ tsp
Onion 2 tbsp chopped
Oil 2 tbsp
Mushrooms thinly sliced 2 tbsp
Potato 3 tbsp finely cubed
Carrots 3 tbsp finely cubed
Tiny shaped Macaroni boiled 3 tbsp
Sweet corn 4 tbsp
Corn flour 4 tbsp
Salt 1 ½ tsp
Cream to serve
Crotons to serve
Method
Heat 2 ounce butter and 2 tbsp oil, add 2 tbsp onion and fry for 1 minute, add 1 sliced chicken breast, 3 tbsp finely cubed potatoes and 3 tbsp finely cubed carrots cook for 5 minute, add in 8 cup stock with 1 ½ tsp salt and ½ tsp pepper, cook for 15 minutes till potatoes are tender, add 4 tbsp sweet corn, 2 tbsp mushroom and 3 tbsp boiled macaroni, when soup start boiling add in 4 tbsp corn flour paste with ½ cup milk, cook stirring till thick, remove serve sprinkle with fresh cream, parsley and crotons.
- Vegetable Corn Soup
Cream Style corn 1 tin
Salt 1 ½ tsp
White pepper ½ tsp
Sugar 1 tsp
Chinese Salt 1 tsp
Vinegar 2 tbsp
Stock 6 cups
Carrot 1 cut into tiny cubes
Cabbage ½ cup chopped
Mushrooms 6 sliced
Peas ¼ cups boiled
Corn flour 4 tbsp dissolved in ¼ cup water
Method:
1. Mix corn and chicken stock in a pan with all seasonings and cook for 5 minutes add vegetable and cook for another 10 minutes.
2. Thicken soup with corn flour paste cook till thick.
3. Served Hot.
- Potato cream soup
Potatoes 2 medium
Flour 2 tbsp
White pepper ½ tsp
Salt ½ tsp
Milk 1 cup
Butter 1 ounce
Onion 1 (chopped)
Bay leaf 1
Stock 4 cups
method
cook potatoes with onion, bay leaf and stock until tender .
remove bay leaf and blend mixture .
make white sauce with butter, flour, salt and pepper add this to blended potato mixture.
Cook for ten minutes serve garnished with chopped parsley fresh cream and fried croutons.
