Soup:
Asparagus soup (weight watcher), New
England clam soup, yogurt soup, cucumber soup,
Gazpacho-soup,mushroom soup, fish cream soup + salsa
fria, etc
SOUP
Asparagus soup
(weight watcher)
1 can (14
ounces) asparagus
2
tablespoons of non-fat milk powder
1 cup of hot
water
2
tablespoons of bouillon powder or 1
chicken maggie
In the
boiled water, melt maggie. Let it colder and put it into
the blender, blend it perfectly. Heat it and serve.
New England Clam soup
2 teaspoons
of butter
1 cup of
onion, grinded
4 cups of
water
0.125
teaspoon of pepper
1 (13
ounces) cans of liquid non-fat milk
3 (7ounces)
can of Clam, grinded
2 teaspoons
of salt
2 teaspoon
of maizena
2 potatoes,
cut in cubical forms
Melt butter
on the pan. Add onion and fry until yellowish in color.
Dry the water from the Clam and add the resulting water
to the pan. Store the Clam until everything well done.
Add water,
salt, pepper and maizena.
Stir
perfectly. Add potatoes. Cover and prepare them under
small flame until the potatoes were well done. Open the
cover and add milk and Clam. Don't let them boiled, you
should just heat in before serving.
Yogurt Soup
2 cup of
Yogurt
1.5 cup of
cucumber, skinned off and
grinded
0.25 cup of
red radish, grinded
3 red
radish, slashed
3 spring
onion
2
tablespoons olive oil
2
tablespoons of white vinegar
0.25 cup of
water cress, grinded
Mix all of
the ingredients and store in the refrigerator. Use
slashed red radish as ornaments. For 4 persons serving.
Cucumber Soup
4 large
cucumbers
1 leek,
grinded
1 tablespoon
of wheat flour
1 cup of
canned cream
1 teaspoon
of salt
1 tablespoon
of butter
1 bay leaf
3 cups of
boullion chicken
2 limes or 1
lemon (juice)
0.5 teaspoon
of pepper
Lift the
skin of cucumbers and cut them in cubical forms, drop
their morsel if you wish. Put into the pan, and melt the
butter, add cucumber, leek and bay leaf. Fry under small
flame for 20 minutes, do not let to be browned. Add
flour while continuously stirring it for 1 minute. Add
chicken boullion. Continue to stir until perfect and
sticky. Add salt and pepper and slowly prepare (cook)
for 30 minutes. Lift from the flame, let it colder, left
bay leaves from it.
Stir by
spoon in the mixer or blender until it blended
perfectly. Skin of the remaining cucumbers, add the
soup, cream and lemon juice. Mix it perfectly. Serve it
in very cold condition.
On the top
of it, lay 1 tablespoon of sour cream, over the water
cress leaves, chives (finely grinded) or parsley.
Gazpacho Soup
1 cup of
tomato, grinded
0.5 cup of
cucumber
0.5 cup of
green chili, grinded
0.5 teaspoon
Worcestershire sauce
2 cups of
tomato juices
2
tablespoons of olive oil or salad oil
1 teaspoon
of chives
1 garlic,
grinded
0.5 cup of
celery, grinded
3
tablespoons Tarragon vinegar
0.5 cup of
spring onions, grinded
1 teaspoon
of salt
0.5 teaspoon
of pepper
Mix all of
the ingredients in large pan and close it, freeze in the
refrigerator for 4 hours (it could be sustained for
several days). If you want fine soup, store half of
green chili, cucumber and tomatoes. Put the remaining
ingredients in the blender when you prepare the soup.
Before serving, mix the later cucumbers, green onions
and tomatoes to the soup. Serve it after perfectly cold.
Mushroom Soup
0.25 cup of
spring onion, grinded
0.25 cup of
butter or margarine, melted
2 teaspoon
Maggie (chicken)
2 cups of
fresh mushroom, grinded
2
tablespoons of wheat flour
2 cups of
boiled water
1 cup of
liquid non-fat milk
Dry fry
spring onion and mushroom with butter until well done.
Add wheat flour and stir. Melt Chicken Maggie in the
boiled water. Add chicken, water and milk on the
mushroom mixture and prepare it under small flame for 10
minutes. To let it too well done. For 4 persons serving.
*Salsa Fria
1 cayenne
pepper, grinded
0.30 cup of
green chili, grinded
3 tomatoes,
skin off and grinded
0.5 cup of
large onion
1 garlic,
gripped
1 tablespoon
parsley, finely grinded
1 teaspoon
of salt
0.5 teaspoon
of coriander powder
3 drops of
tabasco
All of the
ingredients should be mixed several hours before
preparing. Serve it under room temperature with corn
soup or non-hot foods.
Fish Cream Soup +
Salsa Fria
2.5 cup of
milk
1 tablespoon
of wheat flour
2
tablespoons of butter
1 teaspoon
of salt
0.5 teaspoon
of pepper
0.65 cup of
processed or canned crab, fish, fawns or lobster
+ Salsa
Fria* (see the above recipe)
Blend milk,
flour, butter, salt and pepper in the blender. Add
fishes and blend in the blender for 1-3 minutes. Pour
the mixture into the pan and prepare them under small
flame for 5 minutes while continuously stirring it until
well done. To be served with Salsa Fria.
