soup recipes

Thought you guys might like some homemade soup recipes... Vegetable and Red Lentil Soup 2 Tablespoons mild curry paste 400g can tomatoes 3 cups chicken stock 1 large carrot chopped finely 1 medium potato chopped finely 1 large zucchini chopped finely ¾ cup red lentils ½ cup frozen peas 1/3 cup light coconut milk (optional) 2 tablespoons coarsely chopped fresh coriander leaves. Cook curry paste in heated large saucepan, stirring, about 1 minute or until fragrant. Add undrained crushed tomatoes, stock, carrot, celery, potato, zucchini. Bring to boil, reduce heat and simmer covered for 5 minutes. Add lentils, return to boil. Reduce heat; simmer, uncovered, about 10 minutes or until lentils are just tender. Add peas, return to boil. Reduce heat, simmer, uncovered until peas are just tender. Remove from heat and stir in other ingredients for a sort of Thai flavour, or leave them out. Strain and drink. Scotch Broth Recipe From The Art of Cookery Made Plain and Easy by Hannah Glasse (Applewood Books) Lamb, barley, and vegetables make a hearty traditional soup. Substitute beef for the lamb and you have beef barley soup. INGREDIENTS: ? 1 pound boneless stewing lamb, cut into small cubes ? 1 pound lamb bones in cheesecloth ? 2-1/2 quarts water ? 1 cup chopped onion ? 1 cup diced celery ? 1 cup diced carrots ? 1 teaspoon salt ? 1/2 teaspoon pepper ? 1/2 cup pearl barley ? 1/2 cup chopped parsley PREPARATION: Place boneless lamb, lamb bones, water, onion, celery, and carrots in a pot. Bring to a boil and skim carefully. Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender. Remove bones and correct seasoning. Serve generously sprinkled with chopped parsley. Yield: 8 to 10 servings Long Soup (Chinese soup) Long Soup 250g lean pork 8 shallots ¼ small cabbage 1 Tablespoon oil 6 cups chicken stock ½ teaspoon grated fresh ginger 2 cubes chicken stock 1 ½ tablespoon soy sauce Salt and pepper Peel shallots and cut finely in on diagonal. Shred pork and cabbage. Heat oil in large pan, add pork and cabbage and stir fry for a few minutes. Add stock, salt, pepper, crumbled stock cubes, soy sauce, ginger and bring to the boil. Add shallots, reduce heat, simmer for 10 minutes. Serve. Can be served over noodles for familiy.