Soup

Spring vegetable soup with Tarragon

I found this recipe in Food and Wine magazine. I had never used tarragon and leek together before so I thought it would be interesting to make and it turned out to be delicious while being just perfect for summer. It is very simple to prepare. I made some changes to the recipe to make it easier to prepare.

Ingredients:

Small red potatoes- 10

Carrots- 2 medium sized

Celery ribs- 2

Onion- 1

Leek -1

Green beans- 2 handful

Tarragon- 1Tbsp chopped

Ground pepper and Kosher salt to taste

Preparation:

Cut all vegetables into medium sized pieces. In a large pot, combine water with potatoes, carrots, celery, onion and leek and bring to boil. Add salt and cook for about 30 minutes over low-medium heat. Add green beans and cook until tender. Stir in parsley and tarragon, puree the mixture in a blender and bring it to boil again for few minutes. Season with pepper and salt. Serve hot or warm.

Advertisements
Standard
Soup

Sweet Corn Soup

A very quick and easy corn soup. I was searching for an easy-to-prepare recipe which had corn kernel in it instead of ground corn. We had been to a party at my husband’s colleague’s house where he had made this soup. We liked it and here’s the recipe!

Ingredients:

Corn starch-2 Tbsp

Vegetable stock- 1½ cup

Water-1 ½ cup

Sweet corn cream style-1 can

Mushrooms- ¼ cup

Salt – to taste

Vinegar, ketchup and soy sauce

Mix 2 tablespoons of corn starch with 1-2 cups of water until it dissolves. Keep aside in a bowl. Boil 3 cups of water with vegetable stock added into it. Add the corn starch mixture. Add 1 can sweet corn cream style (I use Green Giant brand). Cook mushrooms until tender in some hot water and add at this stage.

Bring to a boil and add a little soy sauce and salt to taste.

Standard