Thick and hearty, creamy and wholesome! The variety of flavours is endless when it comes to soups. Served with thick slices of bread and butter, soup makes a filling meal on a cold day.
Vegetable soup with parsley dumplings
Soup: Sauté 3 sliced leeks and shredded cabbage in 25ml salad oil. Add 250 ml chopped soup celery, 2 medium carrots (coarsely grated) and 1 litre water. Bring to the boil and simmer for 20 minutes. Cool slightly and liquidise. Return to the saucepan and add 1 x 410g can each Oxtail Soup, Cream or Green Pea Soup and Tomato Soup. Mix well and heat to boiling point. Season to taste.
Dumplings: Sift together: 250ml cake flour, 10ml baking powder and 3ml salt. Add 75ml fresh chopped parsley. Combine 125ml milk and 25ml salad oil and cut into dry ingredients until just mixed. Drop teaspoonsful of dumpling mixture into bubbling soup. Cover and simmer 15 – 20 minutes. Serve immediately.
Groentesop met Frikkies
Hierdie is so te sê ‘n volledige maaltyd …..
Maak jou gunsteling groentesop en prut tot alles amper sag is. Voeg klein frikkadelletjies by en kook vir 15 – 20 minute. Skep helfte van die groente uit met ’n gaatjieslepel en puree dit in ’n menger. Skep dit terug in die kastrol. Verhit tot kookpunt en bedien heerlik warm met broodrolletjies en kaas.
Bacon and asparagus soup
Melt 10ml butter in 10ml oil and sauté 1 small chopped onion and 100g finely chopped bacon. Add 1 x 410 g Cream of Chicken Soup, 150ml milk and 150ml water and heat to boiling point, stirring occasionally. Simmer for 5 minutes; add 1 x 315 g can asparagus salad cuts, with the liquid. Heat through and serve piping hot. Garnish with a swirl of cream and chopped chives.
Pumpkin and tomato soup
Put 1kg pumpkin cubes, 2 coarsely chopped onions and 250ml water in a saucepan, cover with a lid and boil for 20 minutes or until soft. Mash or liquidise until smooth. Return to the saucepan and add 1 x 410g can Tomato Soup, salt and pepper. Heat gently to boiling point, stirring occasionally. Stir in 125ml cream and serve very hot.
Frankfurtersop
Verhit 45g botter in ‘n groot kastrol en braai 3 preie in ringe gesny, en 170g gesnyde sampioene tot lig goudkleurig. Voeg by 3 gesnyde aartappels en 4 x 250 ml ligte vleisaftreksel. Geur na smaak, bedek en prut tot aartappels sag is. Kook intussen 4 – 5 frankfruters in kookwater en sny in skywe. Druk aartappels in sop fyn en roer 12,5 ml vars pietersielie in. Skep in afsonderlike sopkommetjies en skep gesnyde frankfurters bo-op.
Boontjiesop
Plaas 250 g bruin of wit droëbone in 2 liter water en bring tot kookpunt. Kook 5 minute, verwyder van stoof en laat week vir 2 ure of oornag. Dreineer en hou water eenkant. Verhit 25ml olie en voeg 250 g gaar gerookte ham (in blokkies gesny), 1 groot gekapte ui, 4 selderystingels (gekap) en 1 fyngedrukte knoffelhuisie by. Kook 10 minute tot effens verkleur terwyl dikwels geroer word. Voeg bone, water en 100g soutvarkvleis (in een stuk) by en geur na smaak. Bring tot kookpunt, verlaag hitte en prut vir 1 – 1½ uur tot bone sag is. Skep vleis uit en skep vet bo af. Verwyder sowat ¼ van die bone met ‘n gaatjieslepel, puree dit in menger en plaas dit terug in die sop. Dien op in kommetjies met soutvleis, brood en kaas.
