SOUPS

Finish off this warm seafood soup with a spoonful of crab salad. Yield: 8 servings Ingredients For the Bisque: 1 tablespoon olive oil 2 tablespoons butter 3 leeks, washed well and sliced 4 garlic cloves, minced Pinch of red pepper flakes 2 tablespoons tomato paste 4 cups seafood or fish stock 2 cups water 1 (15-oz) can diced tomatoes 1 teaspoon Old Bay seasoning 1 tablespoon sugar 1 cup dry sherry (or brandy, cognac, dry white wine) 2 teaspoons kosher salt 1 teaspoon ground black pepper ¼ cup all-purpose flour 1 cup half-and-half or heavy cream 1 lb peeled/deveined shrimp 1 cup fresh jumbo lump crab 2 tablespoons fresh parsley, chopped Toasted bread or croutons, for serving For the Crab Topping: Juice of ½ a lemon 2 tablespoons of mayonnaise 1 teaspoon Dijon mustard 1 teaspoon whole grain mustard 1 tablespoon fresh parsley, chopped 1 cup fresh jumbo lump crab Salt and pepper, to taste Directions For the Bisque: Heat a skillet** over medium heat...

This chunky Italian-style soup is like a minestrone, with hearty chunks of potato, smoked bacon  and  orecchiette pasta. 0:10 Prep 0:50 Cook 4 Servings  INGREDIENTS 25g butter 1 leek, thinly sliced 2 tsp olive oil 500g  sebago  potatoes, peeled, coarsely chopped 1L Massel chicken style liquid stock 250g rindless smoked bacon 400g can diced tomato 2 bay leaves 1/2 cup orecchiette pasta 1 cup water Pesto, to serve Baby basil leaves, to serve METHOD Step 1 Heat butter and olive oil in a large saucepan over medium-high heat. Step 2 Add leek and bacon. Cook, stirring, for 5 minutes or until softened. Add potatoes, canned tomato, stock and bay leaves. Simmer, partially covered, for 15 minutes or until potatoes are soft. Step 3 Add pasta and 1 cup of water. Simmer for 25 minutes or until pasta is cooked. Season. Dollop with pesto. Sprinkle with baby basil leaves. Source: www.taste.com.au

Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic  and  lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup. Recipe by: Michelle Ingredients 30 m           4 servings            293  cals 4 (6  inch ) corn tortillas, julienned 1 1/2 tablespoons olive oil 1 white onion, sliced thinly 8 cloves garlic, thinly sliced 4 fresh jalapeno peppers, sliced 8 ounces skinless, boneless chicken breast halves - cut into thin strips 1 quart  chicken broth 1/4 cup fresh lime juice 1 tomato, seeded and diced salt and pepper to taste 1 avocado - peeled, pitted and diced 1/4 cup chopped fresh cilantro Directions Prep  10 m Cook  20 m Ready In 30 m Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly  browned,  3 to 5 minutes....

One of everyone’s  favourite  comfort foods. As long as you’ve got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar. SERVES 6         COOKS IN    1H 40M         DIFFICULTY  NOT TOO TRICKY Ingredients 1 celery heart 200 g small carrots 100 g baby leeks 2 cloves of garlic 200 g small onions 5 cm piece of ginger 1 x 1.4 kg whole free-range chicken 2-3 fresh bay leaves 1 handful of fresh parsley stalks dry sherry 1 pinch of saffron sweet ginger  vinegar ,  optional 300 g mixed fine pasta shapes Method Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions  and  ginger, keeping them whole. Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black...

Step away from the white cup. YIELDS:4 TOTAL TIME: 20 MINS INGREDIENTS 1 tbsp. coconut oil 1 yellow onion, chopped 2 red bell peppers, chopped 1 large carrot, cut into thin 2"-long pieces 2 cloves garlic, minced 1 tbsp. curry powder 1/2 tsp. cayenne pepper kosher salt 2 oz.  cans  coconut milk (shaken well) 3 c. low-sodium chicken broth 2 c. shredded rotisserie chicken 1/3 c. chopped fresh cilantro, plus more for garnish 1 package ramen noodles, seasoning packet discarded Lime wedges, for serving   DIRECTIONS In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. Garnish with cilantro and serve with lime. ...