Oom Paul se Aspersie Sop

Sonja
Bestanddele
4 Blikkies aspersies – salad cuts
2 Pakkies sampioene
4 Selotte en 2 Uie in botter gebraai
6 Aartappels
250ml Vars Room
250ml Room kaas
6 Hoenderaftreksel blokkies
6 Koppies water (gebruik eerste die Aspersie water in die blikkies)

METODE:
Braai eenkant die selotte (spring onion) en uie en sampioene wat fyn gesny is. Kook aartappels Sag rasper of mash dit en gooi in sop
pot. Gooi die water by en kook als saam. Gooi Die hoenderaftreksel room, en roomkaas by. En daer het jy jou lekkerste sop.

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Lekkerste Sop

Rohanja

Bestanddele
1 kg sopbene
500 g stowebeesvleis, in klein blokkies gesny
3 uie, fyn gekap
5 wortels, gekap
6 selderystele, gesnipper
2 lourierblare
Handvol vars pietersielie, fyn gekap
4 liter water
Sout en peper na smaak
1 x 410 g blik gekapte tamaties
250 ml (1 k) gort
10 ml (2 t) suiker
Ekstra vars pietersielie en fyn gerasperde suurlemoenskil, om af te rond

Metode
Verhit die bene, vleis, uie, die helfte van die wortels, die helfte van die seldery, lourierblare, pietersielie, water en ’n bietjie sout en peper saam in ’n groot kastrol tot kookpunt. Bedek en prut stadig vir sowat drie uur, of tot die vleis sag is. Verwyder die bene en sit die vleis terug in die pot. Voeg die res van die bestanddele by en prut vir sowat een uur, of tot die gort lekker sag is. Geur na smaak. (Voeg ekstra water of ’n bietjie vleisaftreksel by as die sop te veel afkook.) Lewer 10 porsies.
Spek-en-bonesop

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Jalapeno Bacon Cheddar Soup ~ Banting

Wouarie

Ingredients
8 slices Bacon
4 medium Jalapeno Peppers, diced
4 Tbsp Butter
3 cups Chicken Broth
1 tsp Dried Thyme
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Celery Seeds
1/2 tsp Cumin
3/4 cup Double Cream
230g Cheddar Cheese, grated
Salt and Pepper to taste

Method
Slice the bacon into 2,5cm slices and cook until crisp. Remove the bacon from the pan while reserving the fat. Dice the jalapenos (remove the seeds if you do not like the heat), and sautee in the bacon fat. Remove from the pan while reserving the fat. In a pot, add the bacon fat, broth, butter and spices. Bring to a boil and reduce heat to simmer for 15 minutes. Using a stick blender, emulsify the broth to incorporate the fats into it. Once done, add the cream and grated cheese. Stir together and season to taste. Add the jalapeno and bacon into the pot and let it simmer for 5 minutes before serving.

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Greek Chicken Soup ~ banting

Woumarie

Cooking time 40 mins
Serves 6
1/2 medium Cauliflower
1 Tbsp Avo or Olive Oil
½ Onion
1 tsp Salt
6 cups Chicken Broth
1 Bay Leaf
450g Chicken Breasts
1/3 cup Fresh Lemon Juice
1 large Egg
Salt & Pepper to taste

Cut the cauliflower into florets, dice the onion; and cook and cube the chicken. In a food processor, pulse the cauliflower until you reach couscous consistency. Set aside. In a pot, heat the oil over medium heat until just hot. Add the onion and salt and cook, stirring frequently, until the onions are translucent (about 4 to 5 minutes). Add the broth and the bay leaf and bring to the boil. Reduce the heat and add the chicken and cauliflower. Simmer for 10 minutes, until the cauliflower is tender. In a medium bowl, whisk together the lemon juice and egg. Slowly ladle in the broth, one cup at a time, whisking constantly. Stir the lemon-egg mixture into the soup. Season with salt and pepper and remove the bay leaf. Serve immediately.

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Cauliflower Cheese Soup

Lynette Muller

Ingredients
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk salt and pepper to taste
4 ounces (125g) shredded Cheddar cheese

Preparation:
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

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Curried chicken & coconut soup

Ilana
(Snowflake Recipe)

This delicious soup was enjoyed so much by everyone present during the photographic session. We had to share the recipe immediately, because no one wanted to wait until the book was printed.

Ingredients
45 ml butter or margarine
1 medium onion, coarsely chopped 2 cloves garlic, crushed
5 ml medium curry powder
60 ml (35 g) Snowflake Cake Wheat Flour
2 (about 300 g) chicken breast fillets, cut into small pieces
about 375 ml chicken stock
410 g can cream-style sweetcorn 250 ml coconut milk
15 ml chopped fresh thyme or 5 ml dried
salt and freshly ground black pepper to taste

Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until Add curry powder and flour and fry for about 1 minute. Add chicken and fry lightly until brown. Add stock, sweetcorn, coconut milk, thyme and seasoning. Simmer for about 10 minutes until cooked and heated through. Serve

VARIATIONS
Substitute chicken with pork or beef. Substitute coconut milk with milk or fresh cream.

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ROASTED CAULIFLOWER AND CHICKPEA SOUP

Ilana

Ingredients:
2 tins of chickpeas
2 cauliflower heads
1 ½ teaspoon cumin
½ teaspoon paprika
2 garlic cloves, chopped
½ an onion, chopped
3 potatoes peeled and chopped.
Olive Oil
1 liter vegetable stock
¼ cup of Parmesan
Salt and pepper to taste

 

Instructions:
Preheat oven to 180 degrees Celsius
Rinse and dry your chickpeas. Keep the tins separate as you are going to roast them separately.
Separate your cauliflower heads into florets.
Put your cauliflower and 1 tin of chickpeas onto a roasting tray. Drizzle with Olive oil and toss. Make sure you don’t over do the oil.
Sprinkle your cumin and paprika over and roast for 30 minutes. Tossing the tray at the 15 minutes mark.
In a large pot over a medium heat add a tablespoon of olive oil, the garlic and onion and fry until soft. Add your potatoes and fry for a further 5-10 minutes stirring often.
Once your cauliflower and chickpeas are roasted add them to your pot.
Add your last tin of chickpeas to the roasting tray, drizzle with olive oil and roast for 30 minutes, tossing them every 10 minutes or so.
Add the vegetable stock to the pot and top up with boiling water.
Let simmer for 30 minutes. Blend the soup using an immersion blender.
Add your Parmesan and stir.
Salt and pepper to taste
Remove the chickpeas from the oven. You can grate Parmesan over them and have them as a snack and serve the rest of them as a crunch to your soup.
Serve soup hot topped with chickpeas, Parmesan and black pepper.

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Boontjie sop

Bestanddele
500 g suikerbone
2,5 l water
sopvleis (shin)
3 tl sout
2 ml swart peper
1 tl gedroogte pietersielie
3 wortels
2 aartappels
2 uie
4-in-1 sopmengsel
Hand vol macaroni

Metode
Ek sny alles op, stoom vir 1 uur en “mash”.
Maak dan dunner met water soos jy dit wil hê.
Gooi net weer sout by.

NOTA:
Vir “Ertjiesop” gebruik ek presies dieselfde bestanddele, vervang net die bone met “split-peas”.

Bron: Resep aangepas uit Knuppeldik aan Koningskos.

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ERTJIESOP IN DIE STOOMPOT

Genoeg vir 10 of 12 mense.

Bestandele
1kg Bees kookvleis
1 Pakkie split-ertjies
3 Uie
6 Groterige aartappels
15ml asyn
Biefblokkie of hoederblokkie
Aromat,sout en peper

Metode.
Stoom die vleis in die stoompot vir 20min.Gooi genoeg water,sout en die asyn in.
Solank die vleis gaar raak,skil die aartappels en uie.Rasper dit met die growwe kant van die rasper.
As die vleis klaar gaar is,verwyder die stoompot van die plaat en laat die stoom afblaas.
Voeg die aartappels en uie by.
Spoel die ertjies af en gooi dit bo-op in die stoompot.
Voeg die geurmiddels by en genoeg water.
Ons stoompot hou 11l. As alles in is,moet die stoompot bokant half wees met water.
Stoom vir nog 20 min.Laat die vleis onderin die pot lê sodat die ertjies nie so maklik kan brand as dit onder lê nie.
Verwyder en proe of daar nie dalk bietjie sout kort nie.

Pasop om nie die stoompot te vol te maak nie. Gee die pot kans om self van die stoom ontslae te raak,aangesien sop geneig is om bo te wil uitspuit as die gewiggie afgehaal word terwyl die pot onder druk is. Eet met vars brood en botter.As daar sop oorbly,stol hy as dit koud word en kan daar bietjie water bygevoeg word wanneer hy weer warm gemaak word.

FOTO EN RESEP:  Dawie Vd Heever

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Chickpea soup

Serves 12 Serves 25 Serves 50
Onions, fine chopped 1 2 4
Olive oil 2T or 30ml 1/4C of 65ml 1/2/c or 125ml
Ground Coriander 1t or 5ml 2t or 10ml 4t or 20ml
Ground cumin 1t or 5ml 2t or 10ml 4t or 20ml
Cloves of garlic, crushed 2 4 8
Carrots, peeled and diced 2 4 8
Spring onions, Chopped 2 4 8
Vegetable stock 6C or 1.5L 12C or 3L 24C or 6L
Chickpeas, Rinsed and drained 1 Tin (420g) 2 Tins 4 Tins
Red Lentils 1/2C or 100g 1C or 200g 2C or 400g
Fresh parsley, chopped 1/4C or (1 bunch) 1/2C or 125ml 1C or 250ml
Sea salt and ground black pepper to taste to taste to taste
Smo9ked paprika to taste to taste to taste

In a saucepan over moderate heat, sauté the onions in the oil until soft and translucent. Add the Coriander, garlic, carrots and spring onions. Stir-fry for 5 min. Add the stock, drained chickpeas and lentils. Bring to the boil, then simmer gently for 30 min. Add the parsley and season with salt, pepper and smoked paprika to taste. Take care to overdo the smoked paprika.

Cooking for crowds

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