A hearty choice of delicious soups

Press, 5 July 1983, Page 16

A hearty choice of delicious soups

During our cooking classes, we make a delicious pumpkin soup which is served in the hollowed-out shell of the pumpkin. I have decided, however, to feature several other different soup recipes (all have been tested in a 650W microwave oven, and all measurements are in metric): HEARTY CHEESE SOUP (Lovely with crispy French bread). ’A cup butter, ‘A cup chopped onion, 1 medium grated carrot, *A cup plain flour, ‘A tspn salt, 2Vi cups milk, 2 cups grated tasty cheese, Vz cup beer. Place the butter, onion and carrots in a 2-litre microproof casserole. Cook on high for 3min. Blend in the flour and seasonings. Heat the milk in a 4-cup jug or bowl for 4min on high. Gradually add the milk to the vegetable-flour

mixture, stirring constantly. Cook on high for 4-smin, stirring after each minute until the mixture thickens. Add the cheese and stir until it is melted. Add the beer and cook on medium for 3min. Serve. CREAM OF ALMOND SOUP 1 tblspn butter, 1 tblspn plain flour, 3 A tspn salt, % tspn pepper, IVz cups chicken stock, % cup finely chopped toasted almonds, 1 cup milk, 1 cup cream, 2 tspn grated lemon peel, paprika, chopped parsley. Place the butter in a 1.7 litre casserole. Microwave on high until melted, stir in the flour, salt and pepper. Gradually add the stock and almonds.

Cover and cook on high for 2min. Stir, cover and cook on high until the mixture boils (l-3min). Stir in the milk and

cream. Cover and cook on medium until hot (4-6 min Stir. Add the lemon peel, paprika and parsley. Serve. You may add a few drops of almond essence to boost the flavour if required. CORN CHOWDER 1 tblspn butter, 4 slices bacon, 1 small chopped lemon, Vt cup chopped green pepper, two 420 g cans cream of chicken soup, 2 cups milk, 1 tspn salt, V> tspn pepper. Cook the bacon between the layers of a paper towel and chop into small pieces. Put the butter into a large casserole, stir in the onion and green pepper. Cook on high for 3min. Stir in the remaining ingredients. Cover and cook on medium for 10-12 min. Stir once during cooking. Sprinkle the chopped bacon on top and serve.

CREAM OF MUSHROOM SOUP 2 cups chopped fresh mushrooms, M tspn onion stock powder, ¥s tspn garlic stock powder, V» tspn white pepper, ’A tspn salt, 2% cups chicken stock, 1 cup cream. Combine all the ingredients except the cream in a large casserole. Cover and cook on high until hot (56min). Stir in the cream. Cook on medium for 2min. Serve topped with whipped cream and grated nutmeg.

STEAMED PUDDING 1 cup soft breadcrumbs, 1 cup wholemeal flour, 1 cup brown sugar, 1 tspn cinnamon, 1 cup sultanas, Vz tspon mixed spice, 2 tblspn melted butter, 1 cup milk, 1 tblspn cocoa, 1 tspn baking soda. Place the butter in a mixing bowl and cook on High for 20sec. Mix in all the other ingredients. Pour into a ring container. Elevate and cook covered with waxed paper on medium power for 7-9 min. Serve with custard.