New England Soup Factory » Videos. Vegetable Minestrone Chinese Hot & Sour Soup Greek Orzo, Lemon & Chicken Soup Raspberry Ice Box Pie Blueberry-Lemon Semolina Cake Creamy Tomato Soup Removing Corn from the Cob Ultimate Corn Chowder Chilled Tomato & Peach Soup w/ Basil Chicken Stock Spinach, Feta & Pine Nut Soup Spicy Chicken & Rice Flu Chaser Soup Asparagus, Blackberry & Orange Salad Country Style Potato Salad Strawberry, Pineapple & Yellow Tomato Gazpacho Spinach Salad w/ Warm Pancetta Dressing Habanero Flank Steak Chili w/ Ale Turkey Soup w/ Root Vegetables Turkey Salad, Cranberry Mayo & Pecans Greek Orzo, Lemon & Chicken Soup how2heroes was lucky enough to learn the secrets to New England Soup Factory's most popular soup.
This "hot lemonade" (as Marjorie Druker calls it) is a healthful blend of Chicken Stock (she urges you to make it from scratch), lemon juice, chicken and orzo pasta. The 10 best squash recipes. 1 Butternut squash soup, poached free-range egg and chorizo This super-easy, silky soup is perfect for early autumn evenings and the spicy chorizo and egg make it quite substantial.
It's important to caramelise the squash properly otherwise the soup can be a little bland. Serves 41 medium-size butternut squash, peeled and trimmed1 litre fresh chicken stock4 eggs150g spicy chorizo Olive oilSalt and black pepperA splash of white wine vinegarA few sprigs of oregano (optional) 1 Heat the oven to 180C/350F/gas mark 4. Slice the squash lengthways down the middle, deseed and then dice into even chunks. 2 Roast for 45-60 minutes, occasionally turning the squash with a spatula. 3 Bring the stock to a boil and keep at a low simmer until the squash is ready. 4 Peel the chorizo and cut into small chunks. 5 Put the squash into a blender with half the stock. 6 Poach the eggs in simmering water with a splash of vinegar until soft-cooked. Recipe supplied by Benjamin Tish, Salt Yard Group. Chickpea, Chilli and Coriander Soup - Middle Eastern.
Return to listing This has decidedly Mexican overtones.
It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup. Serves 6 This recipe is taken from Delia’s Vegetarian Collection, Delia Smith's Winter Collection and The Delia Collection: Soup First of all, drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2¾ pints (1.75 litres) of boiling unsalted water. While they're cooking, prepare the rest of the soup ingredients. As soon as the chickpeas are tender, drain them in a colander placed over a bowl to reserve the cooking water. Next, the whole lot needs to go back into the saucepan with the rest of the reserved cooking water.
Scatter with shredded chilli and coriander leaves as a garnish. Return to HomepageVisit the Delia Online Cookery School Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED. Related recipes. Curried sweet potato soup recipe. Reader rating: Rating: 2.5 out of 5 stars (2 votes) Orange-fleshed sweet potatoes have so much flavour that you can make this soup with boiling water rather than stock.
Ingredients 1kg orange-fleshed sweet potato 1.2 litres boiling water, or half water, half stock Sea salt and pepper 400g canned white beans 1 tsp good curry powder 2 tbsp parsley or coriander leaves Method Peel the sweet potatoes and cut into small cubes. Drain the beans and rinse. Return to the pan, add the remaining whole beans and gently heat. If too thick, add extra boiling water. Flavour hit You can strengthen the flavour of home-made soups by soaking 50g dried mushrooms (for example, Italian porcini, French cepes) in 200mL boiling water. This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95.
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