Danish Celery Soup I
Serves 8
Ingredients
• 2 celery roots or celeriacs
• 4 cups boiling water
• salt
• 4 tbsp butter
• 4 tbsp flour
• 2 cups celery water
• 8 cups meat stock/bouillon
• 1 egg yolk
• ½ cup peas
• ¼ tsp white pepper
• 3/8 cup sherry
Directions
1. Cut each stalk in 4 parts. Cook in salted boiling water until soft. Drain, save water. Cut half celery in small pieces and save for soup tureen. Rub rest through a sieve.
2. Melt butter, stir in flour, add celery water and part of bouillon; salt to taste. Stir until thickened, add pureed celery; add remaining stock; bring to a boil (3-5 minutes).
3. Add beaten yolk mixed with 1 tbsp water. Add remaining ingredients and pour in tureen over celery.
Danish Celery Soup II
Serves 6
Ingredients
• 1 bunch celery
• 4 tbsp butter
• 4 tbsp flour
• 2 cup water
• 6 cups vegetable stock
• ½ tsp salt
• ¼ tsp white pepper
• 1 egg yolk
• ½ cup peas
• ½ cup sherry
Directions
1. Cook celery in the boiling water until soft. Drain and save liquid. Put celery through a sieve.
2. Melt the butter, stir in flour, add celery, water in which it was cooked and stock, stirring until smooth. Add salt and pepper.
3. Beat egg yolk and add with the peas. Boil 3 minutes.
4. Turn off heat. Add sherry and stir well to blend.
5. Serve hot.
Danish Chervil Soup
Serves 4
Ingredients
• 2 tbsp butter
• 1 medium onion
• 3 tbsp flour
• 5 cups chicken stock
• 1/3 cup fresh chervil
• ¼ tsp nutmeg — grated
• 1 tsp salt
• ½ tsp white pepper
• ¼ tsp celery salt
Directions
1. Melt butter, moderate heat. Add onion, cook, stirring occasionally until onion soft and translucent, but not brown (5 to 7 minutes).
2. Remove from heat, stir in flour to make smooth paste. Gradually stir in chicken stock, avoiding lumps. Stir in chervil, nutmeg, salt, pepper and celery salt.
3. Return to heat, boil, stirring constantly. Reduce heat to low, cover, simmer 30 minutes, stirring occasionally.
4. Serve hot immediately.
Danish Mushroom Soup
Serves 4
Ingredients
• 6 tbsp butter
• 4 tbsp flour
• Salt to taste
• ½ tsp white pepper
• 4 cups chicken stock
• 500 gm mushrooms
• 8 tbsp cream
• Parsley
Directions
1. Heat the butter in a pan; add the flour and seasonings.
2. Gradually stir in the stock, stirring until thick.
3. Add the chopped mushrooms and simmer 20 minutes. Add the cream slowly, and sprinkle with minced parsley.
4. Serve immediately.
French Onion Soup
Serves 4
Ingredients
• 2 large yellow onions, quartered and sliced very thin
• 1/2 cube butter
• 2 tbsp olive oil
• 3 cups chicken broth
• 1 tsp. nutmeg, freshly grated
• 2/3 cup grated white cheddar
• ½ cup Gruyere cheese, grated
• 1 tsp. fresh ground pepper
• Kosher salt to taste
Directions
1. Melt butter in a pan and saute the onions.
2. Add the chicken broth and bring to a simmer. Add the white cheddar, the nutmeg, and the pepper and then adjust salt to taste. Simmer for 5 minutes.
3. Ladle soup into oven-proof bowls, and divide the gruyere cheese on the top of the soup. Place under the broiler until cheese bubbles.
French Leek and Potato Soup
Serves 1
Ingredients
• 3 large potatoes
• 3 medium leeks, white only cut into rounds
• 4 cups water
• 1 1/2 cubes Chicken Base
• Fresh ground pepper
• 2 tbsp fresh minced chives
Directions
1. Combine potatoes, leeks and water and chicken base in a pot.
2. Bring to a boil, season with pepper, reduce heat and simmer until the potatoes and leeks are soft.
3. Now cool, blend and strain. Pour back into the original pot. Taste and adjust the seasoning. Reheat very slowly.
4. Serve with fresh minced chives sprinkled on top.
Greek Lemon Soup
Serves 6
Ingredients
• 3 cups Condensed chicken rice soup
• 2 cups water
• 1 Egg, well beaten
• 2 medium Lemons
Directions
1. In a pan, combine the chicken rice soup and water. Boil for 5-6 minutes.
2. In the meanwhile, add some of the hot soup mixture to the well-beaten egg; stir until completely combined.
3. Add this egg-soup mixture to the hot soup; stir to combine.
4. Simmer for 2 minutes or until soup thickens slightly.
5. Slice one of the two lemons into thin circles and squeeze the other lemon.
6. Just before serving, add the lemon slices and juice to the soup.
7. Serve hot.
Greek Avgolemono Soup
Serves 6
Ingredients
• 6 cup chicken broth
• 1/2 cup pasta, uncooked
• 3 eggs
• 3 tbsp lemon juice
• 1 tbsp butter
• 2 tbsp fresh mint
Directions
1. Boil the broth, add pasta, simmer for 5 minutes.
2. Meanwhile, combine eggs with lemon juice, and beat until frothy.
3. Stir in about 1 cup of hot broth, and then pour the egg-lemon-broth mixture slowly into the broth and pasta.
4. Cook about 2 minutes or until soup thickens (do not boil).
5. Season with salt & pepper to taste, and stir in butter.
6. Serve immediately, garnished with crushed mint.
Greek Asparagus and Dill Avgolemono Soup
Serves 6-8
Ingredients
• 1 1/3 cups finely chopped white part of leek, washed well and drained
• 1 1/3 cups finely chopped onion
• 1 cup thinly sliced celery
• 2 tbsp unsalted butter
• 1.5 kg asparagus, trimmed and cut into 1-inch pieces, reserving about 30 tips for garnish
• 4 cups chicken broth
• 2 cups water
• 3 large eggs
• 1/4 cup fresh lemon juice plus additional to taste if desired
• 3 tbsp minced fresh dill
• dill sprigs for garnish
Directions
1. In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the asparagus is tender.
2. Puree the soup in batches in a blender or food processor until it is smooth, transferring it as it is pureed to another large heavy saucepan, and let it cool to lukewarm.
3. In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
4. In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup.
5. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly.
6. Now whisk in the minced dill, the additional lemon juice, and salt and pepper to taste.
Note
The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil. Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.
Portugueses Caldo Verde
Ingredients
• 2 tbsp olive oil
• 1 large onion
• 3 garlic cloves minced
• 8 medium potatoes, chopped
• 3 ½ cups chicken broth
• salt to taste
• 500 gm kale
Directions
1. Heat olive oil and cook onion and garlic till golden brown.
2. Add potatoes, broth ,salt, pepper and 3 cups water and bring to a boil and then simmer for about 20 minutes or until the potatoes are tender.
3. With potato masher, mash the potatoes in broth.
4. Stir in kale and simmer uncovered until tender.
5. Serve hot.