Chilled Cucumber Soup Recipe

Find Recipes invites you to try Chilled Cucumber Soup Recipe

Ingredients:
1 onion, diced
50g/2oz butter
550g/1lb 4oz cucumber, diced
1.8 litres/3pt vegetable stock
2 tablespoons chopped fresh parsley
juice of
1/2 lemon
600ml/1pt single cream
salt and freshly ground blackpepper

In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes. Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes. Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill. When ready to serve, whisk in the single cream. Serve chilled.

More from the Find Recipes :

Nectarines with Marzipan and Yogurt Recipe

Bakewell Tart Recipe
Garlic and Nut Butter Chicken Recipe
Fried Mozzarella Recipe
Baked Fish Cake Recipe

Gazpacho Recipe

Find Recipes invites you to try Gazpacho Recipe

Ingredients:
2 large garlic cloves
1 egg yolk
1 thick slice bread, crust removed
90ml/3fl oz olive oil
450g/1lb canned whole peeled plum tomatoes
900g/2lb ripe tomatoes, deseeded and chopped
1 large onion, choped
1 cucumber, peeled and chopped
2 red peppers, seeded and chopped
1 tablespoon tomato purée
sea salt and freshly ground blackpepper
2 lemons, cut into wedges, to serve

Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise. Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth. Season with salt and pepper to taste, and chill in the refrigerator until ready to serve. Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

More from the Find Recipes :

Layered Bean Dip Recipe

Onion Tart Recipe
Feta Cheese and Capers Recipe

Baked Crab Quesadillas Recipe

Gooseberry Cheese Cooler Recipe

French Onion Soup Recipe

Find Recipes invites you to try French Onion Soup Recipe

Ingredients:
900g/2lb onions, thinly sliced
50g/2oz butter
900ml/1 1/2 pt vegetable stock
salt and freshly ground blackpepper

Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting  to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown. Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

More from the Find Recipes :
Green Chilli and Meat Stew Recipe
Sticky Plum Tart Recipe
Khara Masala Balti Chicken Recipe
Three-Bean Dip Recipe
Thai Beef Curry Recipe

French Bean Soup Recipe

Find Recipes invites you to try French Bean Soup Recipe
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 celery sticks, thinly sliced
3 garlic cloves, minced
550g/1lb 4oz canned cooked cannellini beans, drained
400ml/14fl oz vegetable stock
125ml/4fl oz white wine
3 sprigs of fresh rosemary
1/4 teaspoon ground white pepper
100g/4oz mozzarella cheese, grated

Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5minutes until soft, stirring frequently. Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10-15 minutes. To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

More from the Find Recipes :

Baba Ghanoush Recipe

Baked Catfish Creole Recipe

One-pot Beef Dinner Recipe

Green Fruit Salad Recipe

Smoky Chipotle-Pinto Hummus Recipe

Fish Chowder Recipe

Find Recipes invites you to try Fish Chowder Recipe

Ingredients:
3 tablespoons olive oil
200g/7oz onion, finely chopped
200g/7oz celery, finely chopped
150g/5oz carrot, finely chopped
400g/14oz canned chopped tomatoes
1 teaspoon finely chopped garlic
100g/4oz plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2.4 litres/4pt fish stock
200g/7oz cooked boneless cod fillets, flaked
25ml/1fl oz dark rum
25ml/1fl oz Worcestershire sauce
1 tablespoon Tabasco sauce
salt and ground black pepper

Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally. Season with salt and pepper, and serve hot.

More from the Find Recipes :
Parsley, Walnut and Orange Chicken Recipe
Pineapple Wedges with Lime Recipe
Chocolate éclairs Recipe
Green-Green Guacamole Recipe
Baja Seafood Stew Recipe

Hot and Sour Soup Recipe

Find Recipes invites you to try Hot and Sour Soup Recipe

Ingredients:
8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon light soy sauce
2 tablespoons red wine vinegar
1 egg, lightly beaten
225g/8oz tofu, diced
salt and freshly ground blackpepper

In a medium bowl, soak the mushrooms in warm water for 20 minutes, then drain, squeeze out any excess moisture and cut into 1cm/ 1/2 in slices. In a small dish, stir the cornflour into the sherry and set aside. Put the pork loin in a large heavy pan and completely cover with water. Simmer until tender, then cool and shred. Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar. Season with salt and pepper, then stir in the reserved cornflour mixture. Keep stirring until the soup has thickened. Remove from the heat and whisk in the egg. Mix in the tofu and heat through. Serve the soup hot.

More from the Find Recipes :
Cherry Turnover Recipe
Prawn Salad Recipe
Curried Cashews Recipe

Grilled Pink Grapefruit Recipe

Sly Cakes Recipe

Courgette and Spinach Soup Recipe

Find Recipes invites you to try Courgette and Spinach Soup Recipe

Ingredients:
2 tablespoons vegetable oil
1 onion, chopped
2 courgettes, chopped
1 potato, chopped
100g/4oz spinach, chopped
3 sprigs of fresh flat-leaf parsley
1.2 litres/2pt vegetable stock
150ml/5fl oz double cream
salt and freshly ground blackpepper

Heat the oil in a saucepan, and sweat the onion and courgette until the onion is transparent. Add the potato, spinach, parsley and stock. Bring to the boil, reduce the heat and simmer the soup for 20 minutes. Allow to cool before blending or processing to a purée. Return the soup to a clean pan, stir in the cream and season with salt and pepper. Reheat gently without boiling and serve.

More from the Find Recipes :
Melon and Strawberries Recipe
Five-Spiced Walnuts Recipe
Bacalao A La Viszcaina (Basque Style Codfish) Recipe
Tuscan Bean and Tuna Salad Recipe
Cock-a-leekie Recipe

Cock-a-leekie Recipe

Find Recipes invites you to try Cock-a-leekie Recipe

Ingredients:
450g/1 lb prunes, stoned
1.3kg/3 lb boiling chicken
2.4 litres/4pt chicken stock
900g/2 lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper

Put the prunes in a bowl, cover with cold water and soak overnight. Set the chicken, breast-side down, in a large casserole dish. Pour in the stock and bring to the boil, skimming off any scum from the surface. Using string, tie half the leeks in a bundle; thinly slice the remainder. Add the bundle of leeks to the casserole dish with the bouquet garni and a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours. Lift out the chicken and keep to one side to cool slightly. Remove and discard the bundle of leeks and bouquet garni. Drain the prunes, add them to the casserole dish and simmer for 20 minutes. Shred the meat from the cooled chicken, discarding any skin and bones, and add the meat to the soup. Season to taste with salt and pepper, then add the sliced leeks. Simmer for a further 10 minutes, then serve.

More from the Find Recipes :
Agave-Glazed Pecans Recipe
Grilled Artichoke Salad Recipe
Clam Chowder Recipe
Bacalaitos (Salt Codfish Fritters) Recipe
Personalized Trail Mix Recipe

Clam Chowder Recipe

Find Recipes invites you to try Clam Chowder Recipe

Ingredients:
8 celery sticks, chopped
700g/1 1/2 lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk

Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30-45 minutes until the vegetables and potatoes are soft. To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown. Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.

More from the Find Recipes :
Bacalaitos (Salt Codfish Fritters) Recipe
Personalized Trail Mix Recipe
Spinach, Feta and Pear Salad Recipe

Asparagus and Crab Meat Soup (Mang Tay Nau Cua) Recipe

Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe

Find Recipes invites you to try Chicken Noodle Soup Recipe

Ingredients:
900ml/1 1/2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground blackpepper

Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock. Add the chicken to the soup, and season with salt and pepper. Heat through for 2-3 minutes. Add the pasta, cover and simmer for 7-8 minutes. Just before serving, add the wine and parsley, heat the soup through for 2-3 minutes, then check the seasoning and adjust if necessary. Serve hot. Serves 6.

More from the Find Recipes :

Jerusalem Artichokes Recipe

Artichoke Oyster Soup Recipe

Fiery Pumpkin Seeds Recipe

Chicken Soup Recipe

Roast Garlic Toast Recipe

Chicken Soup Recipe

Find Recipes invites you to try Chicken Soup Recipe

Ingredients:
1 roast chicken carcass with meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

Preheat the oven to 150°C/300°F/Gas mark 2. Put in a large heavy saucepan with the chicken wings. Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns. Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken. When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot. Serves 4.

More from the Find Recipes :

Celery and Stilton Soup Recipe

Cauliflower and Walnut Soup Recipe

Catalan Soup Recipe
Carrot and Coriander Soup Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe
Almond Soup Recipe

Roast Garlic Toast Recipe

Celery and Stilton Soup Recipe

Find Recipes invites you to try Celery and Stilton Soup Recipe.

Ingredients:
4 celery sticks, finely chopped
1 onion, finely chopped
50g/2 oz butter
45g/1 1/2 oz plain flour
1/2 glass white wine
900ml/1 1/2 pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground blackpepper

In a heavy saucepan over a low heat,gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat. Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes. Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton. Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper. Reheat gently and serve. Serves 4.

More from the Find Recipes :
Cauliflower and Walnut Soup Recipe
Catalan Soup Recipe
Carrot and Coriander Soup Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe
Almond Soup Recipe

Sweet Potato Salad Recipe

Seafood Chowder (Halifax Version) Recipe

Cauliflower and Walnut Soup Recipe

Find Recipes invites you to try Cauliflower and Walnut Soup Recipe.

Ingredients:
1 medium cauliflower, broken into florets
1 onion, roughly chopped
450ml/ 3/4pt vegetable stock
450ml/ 3/4pt milk
25g/1 oz walnut pieces
salt and freshly ground blackpepper

Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft. Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth. Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil - be careful not to scorch. Serve hot. Serves 4.

More from the Find Recipes :
Catalan Soup Recipe
Boston Bean Soup Recipe

Carrot and Coriander Soup Recipe

Borscht Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe
Almond Soup Recipe

Leek Kuftadas Recipe

Catalan Soup Recipe

Find Recipes invites you to try Catalan Soup Recipe.

Ingredients:
1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1 oz plain flour
1.2 litres/2pt hot vegetable stock

Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking. Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole. Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot. Serves 6.

More from the Find Recipes :
Carrot and Coriander Soup Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe

Almond Soup Recipe
Beetroot and Yogurt Salad Recipe
Tuna Casserole Recipe
Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Carrot and Coriander Soup Recipe

Find Recipes invites you to try Carrot and Coriander Soup Recipe.

Ingredients:
175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh
coriander leaves
salt and freshly ground black pepper

In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes. Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30minutes. Pour the contents of the pan into ablender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

More from the Find Recipes :
Borscht Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe

Almond Soup Recipe

Tuna Casserole Recipe

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Borscht Recipe

Find Recipes invites you to try Borscht Recipe.

Ingredients:
900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground black pepper

Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks. In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes. Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve. Serves 6.

More from the Find Recipes :
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe

Almond Soup Recipe

Tuna Casserole Recipe

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Boston Bean Soup Recipe

Find Recipes invites you to try Boston Bean Soup Recipe.

Ingredients:
850g/ 1 3/4 lb canned cooked pintobeans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/ 3/4pt beef stock
salt and freshly ground black pepper

Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat. Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20minutes. Remove the bay leaf. Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve. Serves 4.

More from the Find Recipes :
Chilled Avocado Soup Recipe

Almond Soup Recipe

Tuna Casserole Recipe

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Chilled Avocado Soup Recipe

Find Recipes invites you to try Chilled Avocado Soup Recipe.

Ingredients:
2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1/2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve

Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving. To serve, add the sour cream, stir through and serve the soup chilled. Serves 4.

More from the Find Recipes :

Almond Soup Recipe

Tuna Casserole Recipe
Food "Allergies" and Intolerances - Therapeutic Probiotic

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Almond Soup Recipe

Find Recipes invites you to try Almond Soup Recipe.

Ingredients:
225g/8oz blanched almonds,minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground black pepper

Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside. Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes. Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve. Serves 4.

More from the Find Recipes :
Tuna Casserole Recipe
Food "Allergies" and Intolerances - Therapeutic Probiotic

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe