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Showing posts with label SOUP RECIPES. Show all posts

Italian Fish Soup | COLLECTION NICE FOOD RECIPES

Written By Collection of Nice Food Recipes on Saturday, April 23, 2011 | 4:00 AM

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need
* 4 ¼ fl oz olive oil
* 3 leeks , cleaned and sliced
* 2 cloves of garlic , minced
* 1 onion , peeled and chopped
* 2 celery stalks , chopped
* 8 ¾ oz mushrooms , sliced
* 2 1⁄8 pt fish stock
* 8 ¾ oz tinned tomatoes
* 5 fl oz dry white wine
* 1⁄8 fl oz cayenne pepper , to taste
* 16 oz white boneless fish , cod, sea bass or monkfish, cut into small chunks
* 30 oz mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
* fresh parsley , chopped
* salt , to taste
* freshly ground black pepper , to taste
* 1 large pot
* 1 wooden spoon
* 1 ladle
Step 2:
Gently fry the vegetables
Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms. Cook until the onions are clear and soft.
Step 3:
Add the stock
Next, add the stock, tinned tomatoes and white wine. Bring it all to simmering point, add the cayenne pepper and season according to taste.
Step 4:
Add the fish to the pot
Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup. Continue to simmer until the fish is cooked; about fifteen to twenty minutes.
Step 5:
Garnish and serve
Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish. You could also serve this soup poured over pasta.

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Gazpacho | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

You Will Need
* 5 fl oz olive oil
* 2 pinches of salt
* half green pepper
* half cucumber
* 1 tomatoes
* 1 clove of garlic
* 3 ½ oz stale bread
* 2 Tbsp wine vinegar
* 1 boiled egg
* some ice
* sieve
* an electric mixer
* bowl
* table spoon
Step 1:
Put bread to soak
Put bread into water to soak for about 15 min.
Step 2:
Prepare vegetables
Cut tomatoes into 4 parts, then cut cucumber and pepper. Peel 1 clove of garlic.
Step 3:
Mix
Put all ingredients into electric mixer. Add salt, vinegar and olive oil. Turn on the mixer and leave it running for at least 2 min.
Step 4:
Prepare to chill
Put a mixture through a sieve into a serving bowl and add ice cubes.
Step 5:
Chill
Put soup into a fridge for at least 1 hour.
Step 6:
Garnish
Garnish with chopped cucumber, green pepper and boiled egghttp://collectionnicefoodrecipes.blogspot.com/ Description COLLECTION NICE FOOD RECIPES : Nice Food | NICE FOOD RECIPES | NICE FOOD Review | GOOD FOOD | French FOOD NICE | EASY RECIPES | Easy Slow Cooker RECIPES | EASY Dinner RECIPES | EASY breakfast RECIPES | EASY FOOD RECIPES | RECIPE COLLECTION | Global Cooking

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Garlic Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

You Will Need
* 40 garlic cloves, peeled
* 2 onions, chopped
* 2 carrots, chopped
* 4 celery stalks, chopped
* 2 1⁄8 oz bread crumbs
* 1 can chopped Italian plum tomatoes
* 3 1⁄8 pt chicken stock
* Half tsp cayenne pepper
* Half tsp curry powder
* Half tsp black pepper
* 1 Tbsp oregano
* 1 Tbsp thyme
* 2 Tbsp olive oil
* 4 fl oz double cream
* 2⁄3 oz plain flour
* Salt
* 1 large saucepan
* 1 blender
* 1 wooden spoon
Step 1:
Sweat the vegetables
Heat the olive oil in a saucepan and when hot sweat the onions, celery, carrots and garlic until soft.
Step 2:
Add the flour, spices and herbs
Stir in the flour and mix thoroughly.
Add the cayenne pepper, curry powder, black pepper, salt, oregano and thyme.
Cook for 5 minutes while stirring.
Step 3:
Add the remaining ingredients and simmer
Add the tomatoes, bread crumbs, cream and the stock.
Bring to boil and simmer for 15 minutes while stirring .
Step 4:
Blend
Pour the soup into a blender and purée until smooth. If necessary, add water to thin the soup down and taste to check the seasoning.
Step 5:
Serve
Ladle the soup into bowls and serve while hot.

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French Onion Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need
* 3 ½ oz butter
* 8 onions sliced
* 1 Tbsp thyme picked
* 4 ¼ fl oz sherry wine
* 2 1⁄8 pt brown chicken or veal stock
* salt and pepper
* 16 approx slices of baguette
* 2 Tbsp olive oil
* 1 clove garlic
* 3 ½ oz grated Swiss cheese, Cheddar or Gruyere
* 1 sauce pan
* 1 wooden spoon
* 1 tray
* 1 brush
* 1 ladle
Step 2:
Brown the onions
Start by placing pan on a high heat. Add the butter and let it melt. Just before it starts to brown, add about one third of the onions and stir slightly, just to let them settle. Let them sweat for about 5 minutes.
When they start to brown, add another batch of onions. Repeat until all the onions are brown and well-caramelised, approximately after 20 minutes. The onions can be caramelised in small or large batches depending on the size of the pot.
Caramelisation:
Caramelisation is a process by which the sugar content of a food is cooked or oxidized until it results in a brown colour with a nutty flavour.
It is a very common cooking method used in not only the making of sweet but also brings a distinct flavour to dishes like this French Onion Soup.
Step 3:
Add the rest of the ingredients
When the onions are nicely caramelized, add the sherry, the thyme, and the chicken stock and season with salt and pepper. Scrape the bottom of the pan to integrate the residues from the caramelised onions that are stuck to the pan.
Now stir the mixture, bring it to a simmer, and let it cook for about 20 minutes.
Step 4:
Preheat the oven
You can now set the oven to its grill setting.
Step 5:
Prepare the croutons
Place slices of the bread on a tray and taking the garlic, rub each slice individually. Turn the pieces and repeat for the other side. Next, brush olive oil on each piece, season slightly with salt and pepper, turn them, and season as before.
Place in oven for a minute until brown. Turn them to the other side and grill for another minute.
Step 6:
Remove the surface
Next, skim the foam that has gathered on the surface of the soup and remove the french onion soup from the heat.
Step 7:
Assemble the soup
Carefully spoon the soup into oven-resistant soup bowls. Now place a few of your freshly-made croutons on top and cover them with heaping amounts of grated cheese. Place in the oven for a minute, just until the cheese is melted.
You can never have too much melted cheese on top of Onion soup. Don’t hold back!
Step 8:
Serve
Garnish the piping hot french onion soup with a few sprigs of thyme and it is ready to enjoy! It is just the perfect thing for a cold winter day.

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Cream Of Fennel Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need…
* 1 tsp fennel seeds , toasted and ground
* 2 garlic cloves , peeled and chopped
* 3 ½ oz butter
* 24 ½ oz fennel bulbs , sliced
* 2 1⁄8 pt chicken stock (approx)
* 3 1⁄3 fl oz cream
* salt and pepper
* some feathery fennel leaves , reserved for garnishing
* 1 chopping board
* 2 knives, 1 large 1 small
* 1 medium cooking pan with lid
* 1 wooden spoon
* 1 spatula
* 1 electric blender
Step 2:
Melt the butter
Heat the pan over a medium to low temperature and add the butter. Give it a quick stir around so that it melts evenly.
Step 3:
Add the garlic
Put the garlic in the pan and stir it into the melted butter. Cook for about a minute.
Step 4:
Cook the fennel
Carefully put the fennel into the pan, followed by the fennel seeds. Season with salt and pepper, cover with the lid and then leave to cook over a low heat for 30 minutes, stirring from time to time.
Step 5:
Add the stock
Remove the lid from the saucepan then, while stirring, slowly pour in the chicken stock. Season with salt and pepper, give it one more stir, then replace the lid, bring it to a boil and simmer for 15 minutes.
Step 6:
Blend the soup
Spoon the soup out into the blender and gently pulsing to start with, blend until very smooth. Be warned not to do this too fast as you may end up having a soup shower! When you finish, pour it back into the saucepan.
Step 7:
Add cream and adjust seasoning
Pour the cream into the soup, swirl it all together and finally, season with salt and pepper to taste.
Step 8:
Serve
As a final touch, garnish with the fennel leaves. This soup can be served hot, or in summer serve chilled if you prefer.

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Cream Of Chicken Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

You Will Need
* 2 1⁄3 oz butter
* 1 medium onion , chopped
* 3 celery sticks , chopped
* 3 medium carrots , chopped
* 3 Tbsp flour
* 3 1⁄8 pt chicken stock
* 3 sprigs of parsley
* 3 sprigs of fresh thyme
* 1 bay leaf
* 17 oz chicken , cooked and diced
* 2 Tbsp thick cream
* 2 ½ tsp dry sherry
* 1 Tbsp salt
* black pepper , to taste
* chopped parsley to garnish
* 1 large saucepan
* 1 wooden spoon
* 1 whisk
Step 1:
Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2:
Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3:
Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4:
Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5:
Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6:
Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7:
Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8:
Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9:
Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls

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Cream Of Broccoli Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need:
* 3 medium heads of broccoli , cut into small florets
* 4 Tbsp olive oil
* ½ onion , sliced
* 1 garlic clove , sliced
* 1 medium potato , diced into small cubes
* 2 1⁄8 pt vegetable stock
* 10 1⁄8 fl oz cream
* a pinch of nutmeg
* some salt and pepper
* 2 Tbsp almonds , toasted and sliced, for garnish
* 2 saucepans
* 1 wooden spoon
* 1 ladle
* 1 blender
Step 2:
Begin the soup
Put a saucepan onto a medium heat and allow it to warm through. Add the olive oil, onions, garlic and the potatoes and sweat for a few minutes without letting the onions colour. Stir occasionally to help the process.
Step 3:
Continue the soup
Once the garlic and onions have softened add the broccoli. Add the stock and cream and season with salt, pepper and nutmeg. Give it a little stir and bring it to a simmer. Still simmering, let it cook for 10 minutes then take it off the heat.
Step 4:
Purée the soup
Slowly ladle the soup in batches into the blender. Be very careful not to over-fill it. Put the lid on, leaving enough space for the steam to escape. If you do it too tightly the steam may not be able to escape and could blow the lid off. Pulse a few times and purée the soup on full power until it becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency. You may want to add or discard some of the liquid from the next batch. Purée the remaining soup into a smooth and creamy consistency.
Step 5:
Serve
Ladle the soup into individual serving bowls, garnish with slivers of toasted almonds and serve.

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Courgette Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

You Will Need
* 2 fl oz olive oil
* 1 onion, sliced
* 3 cloves of garlic, chopped
* 2 ¼ Lb courgettes, roughly chopped
* 11 ¾ fl oz chicken stock
* 11 ¾ fl oz water
* 2 fl oz single cream
* 6 sprigs of fresh dill
* 1 ¾ oz parmesan cheese, grated , freshly grated
* salt and pepper to taste , to taste
* honey to taste , to taste
* 1 large saucepan
* 1 wooden spoon
* 1 food processor or blender
* 1 ladle
* 4 soup bowls
Step 1:
Heat the oil
Pour the olive oil into the saucepan and place it over a moderate heat.
Step 2:
Cook the onions
Add the onions and sweat them until they become translucent.
Step 3:
Add the garlic
Continue frying the onions as you add the garlic and cook both for a further minute.
Step 4:
Add the courgettes, chicken stock, water, and cream
Next, add the courgettes, the stock, the water and the cream, and stir them together well.
Step 5:
Bring to a boil
Allow the broth to come to a boil and then leave it to cook for twenty minutes.
Step 6:
Add the dill and parmesan
After twenty minutes, add the dill and stir in the grated parmesan.
Step 7:
Season with salt and pepper
Season the soup with salt and pepper to taste.
Step 8:
Transfer the soup to a food processor
Next, transfer the soup to a food processor and blend it into a smooth purée.
Step 9:
Taste and make adjustments
Finally, taste the soup for flavouring. If you find it lacks sweetness, add a little honey. This will draw out the sweetness of the vegetables.
Step 10:
Serve with a fresh green salad
Ladle the soup into four bowls, add a sprig of dill as a finishing touch and serve with a fresh green salad or crusty bread.

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Cock-A-Leekie Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need
* 7⁄8 oz butter
* 6 chicken drumsticks
* 6 leeks , washed, cut lengthways, chopped
* 4 bacon rashers , chopped
* 4 ¼ pt chicken stock
* 1 bouquet garni , comprised of thyme, a bay leaf, and parsley
* salt and pepper , to taste
* 8 prunes
* some fresh parsley , for garnish
* 1 large saucepan
* 1 wooden bowl
* 1 small sieve
* 1 ladle
* 4 soup bowls
Step 2:
Melt the butter
To begin, put the butter into a large saucepan and place over a moderate heat to melt.
Step 3:
Brown the chicken
Now add the chicken drumsticks and fry them until they begin to brown.
Step 4:
Add the bacon and leeks
Next, in goes the bacon which is fried for a couple of minutes, followed by the leeks.
Step 5:
Pour in the chicken stock
When the leeks have softened, pour in the chicken stock and bring the broth to a boil.
Step 6:
Skim the surface of the broth
When the broth has boiled, turn the heat down to simmer for a few minutes. Skim the surface with a small sieve to remove any scum that may have risen to the top.
Step 7:
Add the spices
Now add the bouquet garni, the prunes, and finally season with salt and pepper.
Give the soup about one hour to simmer, checking it and occasionally stirring.
Step 8:
Remove the chicken
When the hour has passed, return to the soup to remove the chicken drumsticks.
Next, spoon out the bouquet garni and the prunes (which you’ll find are slightly messier than the chicken to handle.) Discard them.
Step 9:
Separate the chicken meat from the drumsticks
Return to the chicken drumsticks and separate the meat from the bones.
When you have finished all 6 drumsticks, put the meat back into the soup and stir it in well.
Step 10:
Serve and eat immediately
Last but, of course, not least, pour or ladle the soup into the bowls and if you wish, garnish them with a sprig of fresh parsley.

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Clam Chowder | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need…
* for the broth:
* 2 Tbsp olive oil
* 4 bacon rashers, chopped
* 1 onion, chopped
* 2 garlic cloves, chopped
* 6 sprigs fresh thyme
* 1 bay leaf
* 20 clams, well cleaned
* the juice of 1/2 a lemon
* 4 fl oz white wine
* 23 ½ fl oz water
* to complete the recipe:
* 2 Tbsp butter
* 2 Tbsp extra virgin olive oil
* 4 bacon rashers, chopped
* 1 onion, chopped
* 2 garlic cloves, minced
* 1 Tbsp fresh thyme, chopped
* 2 oz flour
* 16 fl oz double cream
* 2 potatoes, peeled & diced
* 40 clams, well cleaned
* salt and pepper
* chopped parsley, to garnish
* 2 large saucepans with lids
* 1 wooden spoon
* 1 strainer
* 1 large bowl
* 1 chopping board
* 1 knife
* 1 ladle
Step 2:
Prepare the broth
In one of the saucepans, add the olive oil and place it over a moderate heat. When the oil is slightly hot, add the bacon and stir lightly. Sauté until the bacon starts to brown.
Add the onion, garlic, thyme and the bay leaf and cook, stirring, for about 5 minutes or until the onions become translucent.
Add the remaining ingredients – clams, lemon juice, white wine and water. Stir well and bring to a low boil.
Step 3:
Cook the broth
Keep the heat on low, cover the saucepan and leave to cook for about 10 minutes.
Step 4:
Remove the clams and strain the broth
When the clams have opened, remove them from the saucepan and place onto a tray. Strain the broth into a large bowl ready to use later on. Take the clams out of the shell, chop them in half and set to one side.
Step 5:
Heat the butter and oil
Put the olive oil and butter into the second saucepan and place it over a moderate heat. Add the bacon, onion, garlic and thyme and cook for about 3 minutes or until the onions soften, stirring constantly.
Dust the flour over the ingredients and stir to coat. Pour in the clam broth and bring to a boil, stirring continuously.
Step 6:
Add the cream and potatoes
Put the potatoes and double cream into the pan and increase the heat slightly. The broth needs to break into a hard boil. Stir at all times. Leave to boil for another 10 minutes or until the potatoes are cooked.
Add the chopped clams to the pan, stir well and season with salt and pepper. Add the shelled clams and stir again. Cover the pan and simmer for about 10 minutes so the clams open. Adjust the seasoning to taste.
Step 7:
Serve
Sprinkle in the parsley to garnish and stir. Serve while the soup is steaming hot.

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Bouillabaisse | COLLECTION NICE FOOD RECIPES

Written By Collection of Nice Food Recipes on Friday, April 22, 2011 | 10:52 PM

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need
* 1 1⁄3 fl oz olive oil
* 2 leeks , sliced
* 1 fennel bulb , sliced
* 1 large onion , sliced
* 1 garlic head , cut in half
* ½ tomato , chopped
* 1 tsp tomato purée
* a few sprigs of parsley
* a few sprigs of thyme
* 2 bay leaves
* 2 orange rinds , free of pith
* 3 1⁄8 pt water
* 17 fl oz fish stock
* 1 Tbsp fennel seeds
* 1 tsp saffron
* 2 Tbsp Pernod
* the bones of 1 sea bream , plus fillets cubed
* the bones of 1 red rock cod , plus fillets cubed
* 7 oz mussels , cleaned
* 2 potatoes , diced
* 2 Tbsp parsley , chopped
* salt and pepper
* 2 saucepans
* 1 sieve
* 1 ladle
* 1 wooden spoon
Step 2:
Begin the vegetables
Place a saucepan onto medium high heat. When hot add the olive oil, leeks, fennel, onion and the garlic. Stir well and sweat them until tender.
Step 3:
Make the bouillabaisse base
Add the tomatoes, tomato purée and the fish bones. To enhance the flavour you can also add in some prawn shells. Add the stock, and the water. Bring it all to a simmer. Once simmering, skim the surface of any impurities with your ladle. Add the parsley, thyme, bay leaves, orange peel, fennel and the saffron. Make sure that everything is submerged. Leave to cook for 45-60 minutes.
Step 4:
Finish the bouillabaisse
After this time, ladle the soup into a sieve with a pan underneath. Push all the juices through with your ladle. Put the pan of strained liquid back onto the heat. Add the diced potatoes, the Pernod and season with salt and pepper. Bring it back to a simmer and then cook it for a further 15 minutes or until the potatoes are cooked. Add the cubes of sea bass fillets, the cubes of the red rock cod fillets and the mussels. Once the mussel shells have opened, sprinkle over the parsley.
Step 5:
Serve
Ladle the bouillabaisse into bowls while steaming hot! This tasty soup is traditionally served with toast and rouille.

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Black Bean Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need…
* 3 ½ oz tinned black beans , (in own juice)
* 3 Tbsp olive oil
* 1 red onion , peeled and sliced
* 3 garlic cloves , peeled and finely chopped
* 3 fresh chillies , finely chopped
* 2 Tbsp tomato purée
* 2 1⁄8 pt chicken stock
* 1 tsp whole cumin seeds
* salt and pepper
* for the salsa:
* 3 tomatoes , cored and finely diced
* 1 bunch of fresh coriander , chopped
* 2 spring onions , finely diced
* the juice of 1 lime
* 1 Tbsp sour cream , to garnish
* 1 chopping board
* 1 small knife
* 1 large knife
* 1 medium cooking pot with lid
* 1 wooden spoon
* 1 dessert spoon
* 1 small bowl
Step 2:
Heat the oil
Place the cooking pot over a medium heat, add the olive oil and allow to warm through.
Step 3:
Cook the ingredients
Add the chopped onion and garlic and stir. Add the cumin seeds, tomato purée and the chillies before stirring again. Allow to cook for a couple of minutes then add the beans and the stock. Stir, cover, bring to the boil and cook for 10 minutes.
Step 4:
Combine salsa ingredients
While the ingredients are cooking, make the salsa. To small bowl, add the tomatoes, coriander, spring onions and lime juice. Season well with salt and pepper then combine using a dessert spoon.
Step 5:
Garnish and serve
Ladle the soup into individual serving bowls and heap over with the salsa. Spoon over some sour cream and serve with a slice of lime and some nacho chips!
http://collectionnicefoodrecipes.blogspot.com/ Description COLLECTION NICE FOOD RECIPES : Nice Food | NICE FOOD RECIPES | NICE FOOD Review | GOOD FOOD | French FOOD NICE | EASY RECIPES | Easy Slow Cooker RECIPES | EASY Dinner RECIPES | EASY breakfast RECIPES | EASY FOOD RECIPES | RECIPE COLLECTION | Global Cooking

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Bacalao Chowder | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

Step 1:
You will need…
* 17 ½ oz salt cod , fillet or loin, soaked overnight in a bowl of cold water
* 8 ¾ oz potatoes , peeled, diced and saved in a bowl of water
* 1 large onion , peeled
* 3 ½ oz butter
* 3 ½ oz double or single cream
* 1 bunch of parsley, roughly chopped
* salt and black pepper , to taste
* 1 chopping board
* 1 large knife
* 1 small knife
* 1 medium heavy-bottomed pan
* 1 colander
* 1 medium bowl
* 1 wooden spoon
* 1 kitchen paper towel
* 1 slotted spoon
* 1 small jug
Step 2:
Prepare the cod
Drain the cod into the colander, transfer it into the medium pan and cover with water. Put on a high heat and bring to a boil for about five minutes. Transfer the fish into a large bowl and save the liquid in a jug.
Step 3:
Drain the potatoes
Tip the potatoes into the colander to drain off the liquid and set aside.
Step 4:
Melt the butter
Put the butter in the medium pan and allow to melt over a low heat using the wooden spoon to help it soften.
Step 5:
Dice the onions
While the butter is melting, take the onion, cut in half and dice.
Step 6:
Cook the ingredients
Add the onions to the pan of butter, stir, and allow to soften. Add the potatoes and the fish stock and stir. Bring to a the boil and cover pan with lid. Turn the heat down to a simmer and cook fifteen to twenty minutes or until potatoes are soft.
Step 7:
Flake and de-bone the cod
Tip the cooked fish into the middle of the chopping board. Using your fingers, flake the cod and transfer it into a large bowl, taking great care to remove the all of the smaller bones.
Step 8:
Prepare the parsley
Rinse the parsley under a cold running tap and shake off excess water. Place some kitchen paper onto the chopping board, spread the parsley over and using more paper, pat dry carefully as not to bruise the herb. Finally, chop it roughly and set aside.
Step 9:
Add the remaining ingredients
Stir the soup, add the flaked fish and stir again. Add the cream, the chopped parsley, some freshly ground black pepper and stir again. At this point you might want to add more water if you desire a looser consistency.
Step 10:
Serve
Ladle the chowder into a soup bowl and serve with some nice crusty bread.

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Almond And Garlic Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

You will need…
* 8 oz crusty white bread, without crust
* water to soak the bread
* 3 7⁄8 oz raw, peeled almonds
* 2 cloves of garlic
* 23 ½ fl oz cold water
* 8 ½ fl oz olive oil
* vinegar (red wine or sherry)
* salt
* 1 blender
* 1 spoon
Step 1:
Soak the bread
Place the bread in a bowl of water and soak thoroughly.
Step 2:
Ground the almonds
In a blender, purée the almonds, salt and garlic. Lightly squeeze the soaked bread and add to the blender. Blend until it forms a white paste.
Step 3:
Add the oil and vinegar
Slowly add the oil then a dash of vinegar.
Step 4:
Add the water
Gradually add the water to create a smooth, thick soup. If you add the water too fast the mixture will curdle.
Step 5:
Taste and add salt
Adjust the seasoning if needed after tasting.
Step 6:
Garnish and serve
Pour the soup into the serving bowls and garnish. In Andalusia the traditional garnish for this soup is peeled and seeded grapes but you could also use slices of apple or melon.

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Asian-Style Chicken Noodle Soup | COLLECTION NICE FOOD RECIPES

COLLECTION NICE FOOD RECIPES - This is our new RECIPE:

You Will Need
* 4 Tbsp vegetable oil
* 1 medium onion, thinly sliced
* 3 garlic cloves, finely chopped
* 2 peppers, deseeded and finely chopped
* salt and freshly ground black pepper
* 5 1⁄3 oz carrots, shredded
* 2 ¾ pt chicken stock
* 4 boneless chicken breasts, cut into small chunks
* 2 1⁄8 oz rice noodles
* the juice of 1 lime
* 3 Tbsp coriander leaves, chopped
* 4 fresh basil leaves, chopped
* a small handful of bean sprouts
* 1 Tbsp soy sauce
* 1 Tbsp fish sauce
* 1 large soup pot with lid
* 1 wooden spoon
* 1 ladle
Step 1:
Heat the oil
Pour the oil into a large soup pot and place it over a high heat.
Step 2:
Cook the vegetables
When the oil is hot, add the sliced onion, garlic and pepper, and cook while stirring for 2 minutes. Season with salt and pepper. Next, add the shredded carrot and the stock and stir. Cover the pot and bring the soup to a gentle boil.
Step 3:
Add the chicken and noodles
Once the liquid has started to boil, add the chicken and leave it to simmer for 5 minutes. Now add the noodles and simmer for a further 5 minutes.
Step 4:
Add lime juice and serve
Remove the soup from the heat and add the lime juice to give it a slightly tangy flavour. Finally, ladle it into soup bowls and garnish with the chopped coriander, a basil leaf and a sprinkling of bean sprouts.

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Asparagus Soup Recipe | Collection of Nice Food Recipes

Written By Collection of Nice Food Recipes on Wednesday, April 6, 2011 | 5:41 AM

collection nice food recipes - This is our new soup recipe:

An extremely flavoursome soup that brings out the taste of the asparagus superbly.

Ingredients to Asparagus Soup

1kg asparagus
100g floury potato (1)
35g shallot (1) or onion (¼)
1 clove of garlic
700ml of chicken or vegetable stock
30g unsalted butter
1 tablespoon of olive oil
1 tablespoon of semi-whipped whipping cream or double cream

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 3

Method Asparagus Soup

Hold the asparagus at either end and snap it where it naturally breaks. Put the green tip ends to one side, chop up the woody ends into about 2cm pieces and put them in a pan with the chicken stock. Bring the chicken stock to the boil, cook for 5 minutes, turn off the heat and leave the stock to infuse.
Peel and chop the potato and shallot/onion. Peel and finely chop the garlic.
Heat the oil over a low to medium heat in a large saucepan. When the butter has melted, add the shallot/onion.
Cook the shallot/onion until it has become soft and translucent.
Add the garlic and cook for 30 seconds, add the potato and cook for a further 2 minutes, then pour the infused stock made in stage 1 into the pan through a sieve, discarding the woody asparagus ends.
Bring it to the boil and cook for 10 minutes with the lid on the pan.
With the remaining asparagus, cut off the tips (the top 3cm, where the flower head is) and put to one side. Take the remaining green asparagus and chop into 1cm- 2cm pieces.
Add the chopped pieces of asparagus and the butter to the potato and stock, season with salt & pepper, bring it back to the boil and cook for 3 minutes.
Check that the potato is cooked by sticking a knife into one, if it goes through easily, the potatoes are cooked.
Add the asparagus tips and cook for one minute.
Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute until it is a uniform green with none (or very few) bits.
Pour the contents of the liquidizer into a sieve over another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
When all of the soup has been blended and pushed through a sieve, gently reheat the soup and stir it continuously as it can very easily stick to the bottom of the pan and burn. Then add the cream, check the seasoning and then ladle it into bowls and serve.

Asparagus Soup Recipes is ready to be served to your whole family. We hope you enjoy this Asparagus Soup Recipes. You can find other collection nice food recipes as well at Collection Nice Food Recipes.
Sources : Really Nice Recipes

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Written By Collection of Nice Food Recipes on Saturday, April 23, 2011 | 4:00 AM

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Written By Collection of Nice Food Recipes on Friday, April 22, 2011 | 10:52 PM

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Written By Collection of Nice Food Recipes on Wednesday, April 6, 2011 | 5:41 AM

Ingredients to Asparagus Soup

Method Asparagus Soup

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Written By Collection of Nice Food Recipes on Saturday, April 23, 2011 | 4:00 AM

Written By Collection of Nice Food Recipes on Friday, April 22, 2011 | 10:52 PM

Written By Collection of Nice Food Recipes on Wednesday, April 6, 2011 | 5:41 AM