Tortilla Soup

Ingredients

2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 teaspoon ground cumin
6 cups Swanson� Chicken Broth (regular, Natural Goodness� or Certified Organic)
1 can (28 oz.) diced tomatoes
1 canned chipotle pepper in adobo sauce*, minced
7 corn tortillas (6")
2 cups vegetable oil
2 tablespoons chopped fresh cilantro leaves
1 avocado, peeled, pitted and cut into cubes (about 1 cup)
3 medium green onions, sliced (about 1/3 cup)
Lime juice


Directions

1. Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

2. Add the broth, tomatoes and chipotle pepper. Heat to a boil. Reduce the heat to low.

3. Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

4. While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels. Season as desired.

5. Pour half of the broth mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.

6. Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.

TIP: *Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.

Servings 6

Baby Corn Soup

Ingredients:

• 6 Baby corn
• 1/4 Cup beans, chopped
• 1/4 Cup carrot, diced
• 1/4 Cup peas, boiled
• 1/4 Cup cabbage, thin strips
• 1/4 Cup cauliflower
• 1/2 Onion
• 2 Cubes cheese
• 2 Pods garlic
• 1 tsp Sugar
• Pepper powder to taste
• Salt to taste
• Oil as required
• Few dhania leaves for garnishing
• Water as required

How to make Baby Corn Soup:

• Cook the baby corns with onion and garlic in the pressure cooker until soft.
• Meanwhile, boil peas.
• pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
• Blend the cooked baby corn properly.
• Strain into a pan, and add boiled peas, water and other vegetables to it.
• Bring it to a boil.
• Combine salt, pepper and sugar with it, mix well.
• Boil for about one minute and add cheese to it.
• Remove it from the heat.
• Garnish it with the dhania leaves and serve hot.

Tom Tom Gai

Ingredients:

• 1 Cup Chicken pieces (boneless)
• 4 tbsp Vegetable oil
• 3 Cans coconut milk.
• 2 tbsp Ginger (minced)
• 4 tbsp Fish sauce
• 1/2 Cup Lime juice
• 1 tsp Turmeric powder
• 2 tbsp Onion (sliced)
• 1 tbsp Cilantro (chopped)


How to make Tom Tom Gai:

• Heat the oil.
• Fry chicken pieces till they turn white in colour.
• Add water to the coconut milk.
• Allow it to boil.
• Add fish sauce, ginger, lime juice and turmeric.
• Cook over medium heat till chicken pieces are done.
• Sprinkle fresh cilantro.

French Onion Soup

Ingredients:

• 1/4 Cup butter
• 3 Onions, thinly sliced
• 1 tsp White sugar
• 1 tbsp All-purpose flour
• 2-1/2 Cups water
• 1/2 Cup red wine
• 2 (10.5 ounce) Cans condensed beef broth
• 8 Ounces sliced Swiss cheese

How to make French Onion Soup:

• Melt butter or margarine in a 4 quarter saucepan.
• Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
• Stir in flour until well blended with the onions.
• Add water, wine, and beef broth; heat to boiling.
• Reduce heat to low. Cover soup, and simmer for 10 minutes.
• Cut four 1 inch thick slices of bread from the loaf.
• Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
• Ladle soup into four oven safe bowls.
• Place 1 slice toasted bread on top of the soup in each bowl.
• Fold Swiss cheese slices, and fit onto toasted bread slices.
• Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
• French Onion soup is ready.

Egg Drop Soup

Few Soups Can Be Prepared as quickly or hit the spot quite like this one.Halve the recipe if you want just 2 servings.

Prep and cook time: 10 minutes
4 Servings

2 Cans (14 1/2 Ounces Each) Reduced-Sodium Chicken Broth
2 Thin Slices Fresh Ginger (Optional, but recommended)
2 Eggs, Beaten
2 Green Onions, Chopped
1/2 Seasame Oil

1: Bring Broth and Ginger To a Boil In a Small Saucpen
2:Hold a Serving spoon upside down over the pan and slowly pour the eggs over the spoon so they drip in the ribbons into the simmering soup.
3: Add Green Onions and seasame oil, Remove Ginger, Serve Immediately

Total Carbohydrates Per Serving: 2 Grams (Count Only 2 "Digestibnle" Carbs when doing Atkins); Protein: 6.5 Grams Fat; 4 Grams; Calories: 74

HomeMade Chicken Soup

Two Professional Techniques are used here.The Chicken Breast is added toward the end of cooking to keep it moist, and most of the vegetables are added for flavor and discarded before serving

Prep Time: 15 minutes
Cook Time: 1 Hour
6 Servings

2 Large Ribs Celery
2 Carrots, Peeled
2 Onions
1 Parsnip, Peeled
3 Springs parsley
1 Whole stewing hen or chicken, about 5 pounds, Cut into 8 Pieces, Breast meat reserved
10 Black Peppercorns
2 Bay Leaves
1 Tablespoon Kosher Salt
2 Quarts Cold Water

Preparation

1: Finely Chop 2 Tablespoons each of celery, carrot, onion and parsnip and set aside; leave remaining large pieces of vegetable whole.Place Whole vegetables parsley, chicken (except reserved breast meat), peppercorns, bay leaves and salt in a large soup pot, Pour in Water.

2: Bring to a Rapid Boil; skim off any foam that rises to the surface.Lower heat to a gentle slimmer. Cook 1 Hour. Discard all cooked solids. Strain Soup into a smaller soup pot.

3: Halve Chicken Breast Horizontally. Bring Soup Back to Boil. Add chicken and chopped vegetables; cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken is cooked through and vegetables are under.

4: Remove chicken breasts from stock, cut into strips and return to both. Reheat soup and serve.

Mushroom Soup

Ingredients:

• 400 gm Mushrooms
• 4 Cups chicken stock
• 3 Cloves garlic, crushed
• 60 gm Butter
• 1 Cup cream
• 1/4 Cup flour
• Salt and Pepper as needed

How to make Mushroom Soup:

• Wash and chop the mushrooms.
• Melt butter in a saucepan and add garlic and mushrooms in it.
• Cook them for about 5 minutes
• Add flour, stir for about 1 minute.
• Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
• Blend it, then combine cream with it and serve.

Minestrone Soup

Ingredients:

• 1 cup Macroni (boiled)
• ½ cup Cabbage (shredded)
• 1 cup Tomato Puree
• 1/2 cup Milk
• 1 tsp Ginger Paste
• 4 cups Water
• Salt and pepper to taste
• Grated cheese for garnishing

How to make Minestrone Soup:

• In a pan boil tomato puree, ginger paste, water and milk.
• Add cabbage, macroni, salt and pepper. Boil well.
• Sprinkle grated cheese and serve hot.

Italian Giambotta

Ingredients:

• 1/4 Pound fresh mushrooms, cleaned and sliced
• 1 Pound penne pasta
• 4 Italian fryer peppers, sliced
• 1 Red bell pepper, small diced
• 1 Medium onion, diced
• 2 Ripe tomatoes, thinly sliced
• 1 Baby eggplant, sliced
• 3 Medium potatoes, diced
• 2 Medium zucchini, sliced
• Salt and pepper to taste
• Olive oil as needed

How to make Italian Giambotta:

• Bring a big pot of salted water to a boil and add pasta to it.
• Cook till al dente for about 8 to 10 minutes or according to package directions.
• Remove it from the fire, drain and keep aside
• Take an iron skillet and heat a small amount of olive oil in it.
• Add onions and fry till translucent.
• Add rest of the vegetables, season with salt and pepper and bring it to a simmer, stir well and cover the pan.
• Let cook on a low heat for 20 minutes, keep stirring.
• Remove the cover and continue to cook vegetables till tender and no cooking liquid remains in the skillet for about 15 minutes more.
• Combine the cooked pasta with the Vegetable Stew, tossing till coated and heated through.

Wonton Soup

Ingredients:

• 1/2 Pound boneless pork loin, coarsely chopped
• 2 Ounces peeled shrimp, finely chopped
• 1 tsp Brown sugar
• 1 tbsp Chinese rice wine
• 1 tbsp Light soy sauce
• 1 tsp Finely chopped green onion
• 1 tsp Chopped fresh ginger root
• 24 (3.5 inch square) wonton wrappers
• 3 Cups chicken stock
• 1/8 Cup finely chopped green onion

How to make Wonton Soup:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, chopped green onion and ginger.
• Blend well, and let stand for 25 to 30 minutes.
• Place about one tsp of the filling at the center of each wonton skin.
• Moisten all 4 edges of wonton wrapper with water, and then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
• Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
• Won Ton Soup is ready.

Pea Soup

Ingredients:

• 2 tbsp Butter
• 2 Medium shallots, finely chopped
• 2 Cups water
• 3 Cups fresh shelled green peas
• Salt and pepper to taste
• 3 tbsp whipping cream (optional)

How to make Pea Soup:

• Melt the butter in a heavy-bottomed saucepan over medium heat.
• Cook the shallots until soft and translucent, about 3 minutes.
• Pour in the water and peas, season to taste with salt and pepper.
• Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender for 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches.
• Strain back into the saucepan, stir in the cream if using, and reheat.
• Season to taste with salt and pepper before serving.
• Pea Soup is ready.

Potato Soup Recipe

Ingredients:

• 2 Sweet potatoes, chopped
• 4 Cups vegetable stock
• 1 Large onion, chopped
• 1 Carrot
• 2 tbsp Butter
• 3-5 Garlic cloves, minced
• 1 tsp Rosemary, minced
• 1 Bay leaf
• 1 tsp Salt
• 2 tsp Pepper
• Parsley, for garnish
• Water, as needed

How to make Potato Soup:

• In a large soup pot, sauté onion and garlic in butter for 3 to 5 minutes, until onions are soft.
• Add the chopped potatoes and carrot. Sauté for a few more minutes.
• Add stock, bay leaf, rosemary, salt and pepper.
• Bring to a boil and then reduce to simmer.
• Cover and allow to cook, stirring occasionally, until potatoes are very soft.
• Remove the bay leaf and season the soup with parsley.
• Potato Soup is ready.

Ginger Soup

Ingredients:

• 20 gms Ginger
• 10 gms Garlic
• 10 gms Corn flour
• 50 gms Cabbage
• 50 gms Carrots
• 1 tsp Vinegar
• 20 gms Capsicum
• 2 Sprigs coriander leaves
• 1 Spring onion
• A pinch pepper powder
• A pinch ajinomoto
• 1 tsp Soya sauce
• 1 tsp Oil
• 1 Litre water
• Salt to taste

How to make Ginger Soup:

•Cut the vegetables and ginger.
•Heat oil and add fry ginger.
•Add garlic and seethe.
•Mix chopped vegetables and fry again.
•Pour water and boil the mixture.
•Now add chopped coriander, soya sauce, vinegar and ajinomoto.
•When it comes to boil, add the corn flour paste.
•Finish the soup with spring onions.
•Ginger soup is ready to serve.

Cabbage Soup

Ingredients:

• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.

How to make Cabbage Soup:

• Place all the vegetables in a big pot and cover it with water, bring it to a boil.
• Stir in the soup mix and boil gently for about 10 minutes.
• Cover it and decrease the heat and simmer till all the vegetables are soft.
• Add the black pepper and chopped herbs to it, saving some for garnish.

Pasta Soup

Ingredients:

• 1 Can tomatoes
• 3 Cups cooked pasta
• 1 Cup chickpeas (soaked, boiled)
• 2 tsp Olive oil
• Dash of tabasco sauce
• Lemon juice
• 1 Small onion
• 1/2 Cup celery
• Italian spices
• 6 Cups water
• Pepper
• Salt to taste

How to make Pasta Soup:

• Heat oil in a pot and fry the onions for a few minutes.
• Add tomatoes and fry again for few minutes.
• Pour water and boil it until the onions become soft.
• Now add pasta, boiled chickpeas and season the soup with salt and pepper.
• Boil the mixture for a few minutes.
• Add tabasco sauce to the soup.
• Add lemon juice if required.
• Pasta Soup is ready to serve.