Showing posts with label chicken stock. Show all posts
Showing posts with label chicken stock. Show all posts

Saturday 2 January 2016

Recipes for Making Stracciatella and Mussel Soup

These recipes for making Stracciatella and mussel soup are prepared from low fat ingredients. They are Italian classics which are quick and easy to prepare.

Recipe for Stracciatella


Ingredients


* 130ml of orzo
* 300g of spinach
* 2L of chicken stock
* 50ml of grated parmesan cheese
* 1 egg, slightly beaten

Procedure


- Chop the spinach into very small sizes
- Put the chicken stock in a large saucepan and allow to it to boil over a high heat
- Add the orzo, stir and cook for 12 minutes in order for the orzo to become tender but firm
- Add the spinach and stir. Add the egg and stir continuously
- Sprinkle the parmesan cheese into it and serve while hot.


Recipe for Mussel Soup


Ingredients


* 900g of mussels (small clams can also be used)
* 6 slices of bread that has been made to harden
* 1 medium size onion
* 380ml of chicken stock
* 120ml of white wine
* 2 tablespoons of chopped parsley
* 15ml of tomato paste
* 4 garlic cloves
* 30ml of olive oil
* 1 teaspoon of dried basil
* 800ml of canned tomatoes
* salt and pepper

Procedure


- Chop the garlic and onion into very small sizes
- Scrub and wash the mussel properly, and remove beards. Discard any mussel whose shell has been cracked
- Put the white wine in a deep-bottom saucepan and allow to boil over high heat
- Add the mussels, cover the pan and allow to boil for about 2 minutes so that the almost all the mussels will be opened
- Remove the mussels from the pan and discard any mussel that is not opened
- Remove pan from heat. Sieve the broth (i.e. the thick wine) by using a cheese-cloth-lined sieve, and set the liquid aside
- Toast the slices of bread and rub one side of each slice with half of the garlic, and set aside
- Put the olive oil into another saucepan and heat over medium heat. Add the onion, basil and the remaining garlic. Cook for 3 minutes.
- Add the tomato paste and the sieved broth that was set aside. Increase heat to medium-high and cook for 2 minutes in order for the liquid to become thick
- Add the chicken stock and canned tomatoes, and then stir. Simmer over medium-high heat. Add salt and pepper to taste
- Add the mussels, stir and cook for about 8 minutes
- Put 1 toasted slice of bread in a soup bowl used for serving, and add some soup. Serve immediately and garnish with parsley.

Get more recipes from recipes for making amaretto squash soup and Tuscan bean-pasta soup.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated.

Thursday 31 December 2015

Recipes for Making Amaretto Squash Soup and Tuscan Bean-Pasta Soup

These recipes for making amaretto squash soup and Tuscan bean-pasta soup are prepared from low fat ingredients. They are Italian classics which are easy to prepare.

Recipe for Amaretto Squash Soup


Ingredients


* 900g of butternut squash
* 750ml of milk
* 25ml of amaretto
* 15ml of vegetable oil
* 1 onion
* A pinch of nutmeg
* 1 small potato
* Salt and pepper

Procedure


- Peel the potato and chop it into very small sizes. Chop the onion also to small sizes
- Peel the butternut squash, remove the seeds from it and cut it into small cubes
- Put the vegetable in a saucepan and heat over medium heat
- Add the butternut squash, onion and potato. Cook for about 5 minutes in order for the onion to become soft
- Add 370ml of the milk and allow to boil. Reduce the heat and simmer for about 10 minutes for the vegetables to be soft
- Remove the saucepan from the heat and allow to cool. Blend the soup in batches by using a blender
- Return the soup to the saucepan, add the nutmeg, amaretto and the remaining milk and stir. Add pepper and salt to taste
- Gradually reheat the soup over low heat. Do not allow to boil. Serve as required.


Recipe for Tuscan Bean-Pasta Soup


Ingredients


* 2  carrots
* 3 garlic cloves
* 80ml of olive oil
* 6 celery stalks
* 800ml of canned tomatoes
* 2 tablespoons of chopped basil
* 12 slices of toasted bread
* 120ml of pepe bucato
* 80ml of grated parmesan cheese
* 4 onions
* 1/2 teaspoons of salt
* 500ml of sliced savoy cabbage
* 2L of chicken stock
* 540ml of canned white kidney beans
* freshly ground pepper

Procedure

- Cut the carrot and celery stalks into very small cubes. Cut the garlic into very tiny sizes
- Slice the onions into rings
- Rinse the kidney beans with water
- Put 25ml of the olive oil in a large saucepan and heat over medium heat.
- Add the carrots, garlic, onions, celery stalks and salt. Cook for 10 minutes while stirring at regular intervals, in order to soften the onion rings
- Add the cabbage, and cook for about 3 minutes. Add the tomatoes, chicken stock and basil, stir and allow to boil
- Add the pepe bucato and cook for 12 minutes in order for the pasta to become soft but firm. Add the beans, stir and remove from heat
- Preheat an oven to about 190C. Put 4 slices of the toasted bread in an oven-proof pot
- Sprinkle the bread with 10ml of olive oil and 25ml of parmesan cheese, and pour half of the prepared soup over the slices of bread
- Put another 4 slices of bread, sprinkle with 10ml of olive oil and 25ml of parmesan cheese, and pour the remaining half of the soup
- Put the last 4 slices of the bread into the pot and sprinkle with the remaining olive oil and parmesan cheese
- Bake for 10 minutes in order for the cheese to become golden brown
- Season with the freshly ground pepper and serve

Get more recipes at recipes for making black bean soup, pasta and bean soup and chicken rice soup.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated.