Unusual Soup Recipes For When You Fancy Something dissimilar

We all love classic soup recipes and these include French onion, chicken noodle and tomato. Sometimes though, it is nice to make something a bit different.

Unusual Soup Recipes For When You Fancy Something dissimilar

Unusual Soup Recipes For When You Fancy Something dissimilar

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Unusual Soup Recipes For When You Fancy Something dissimilar

Unusual Soup Recipes For When You Fancy Something dissimilar

If you are having guests over or if you want to surprise your family, you might like to try a sweet fruit soup as an appetizer or dessert, a thick stew-like soup or a spicy soup. Soup can be an appetizer or an entree and it makes a hearty lunch or a great dinner.

Many Types of Soups

What about manufacture a pea and fennel mixture, a root vegetable combo or a sweet cherry soup? The sky is the limit when it comes to soup recipes and you might like to tweak an old classic, such as spicing up a chicken noodle soup or manufacture a chilled tomato soup rather than a hot one. You can try some international soup recipes too, if you are feeling adventurous.

Soup recipes are a great way of using up vegetables, which are past their prime. If you are manufacture a carrot and orange soup, you might want to add some pumpkin, yam, or mushrooms to it. You can mix and match ingredients where soups are implicated and you might even explore a new soup recipe, which becomes a family favorite.

Pineapple and Cashew Cream Soup Recipe

This tasty and unusual soup formula makes adequate to serve a family of four. The potatoes, onion, and vegetable broth give this soup a nice healthy tasting base and the pineapple, nuts, and cream add a tropical flavor. This is a unquestionably nice winter warmer of a soup and it is a great formula to serve in the fall or winter.

What you will need:

• 1 cup chopped cashews
• 1 finely chopped red onion
• 5 fl oz half-and-half
• 1 cup pineapple chunks, drained
• 1/2 cup bourbon whisky
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon cornstarch mixed with 2 teaspoons water
• 4 gold potatoes, peeled and cubed
• 2 tablespoons butter
• 2 cups strong vegetable broth
• 2 minced garlic cloves
• Chopped fresh parsley, to garnish

How to make it:

Melt the butter over a low medium heat in a skillet, and then add the chopped red onion, tossing well to coat. Saute the onions moderately until they are soft. This will take about three minutes. Stir them often.

Add the garlic and saute for an additional one two minutes. Put the garlic and onions in a Food processor or blender with the cashews and process until smooth.

Transfer this puree into a big saucepan, and then add the potatoes, pineapple chunks, bourbon, half-and-half, broth, salt and pepper. Bring the soup to a boil, and then turn the heat down to medium.

Let the soup simmer for 15 minutes or until the potatoes are soft. Add the water and cornstarch aggregate to the soup and keep stirring it until it thickens. Serve the soup garnished with the fresh parsley and maybe some garlic bread.

Unusual Soup Recipes For When You Fancy Something dissimilar

Kale Recipes - Side Dishes

Looking for some great kale recipes. As you know, kale is a extremely nutritious and tasty green that can be enjoyed in a range of ways. Here is a great range of my beloved side dish recipes using kale.

Kale Recipes - Side Dishes

Kale Recipes - Side Dishes

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Kale Recipes - Side Dishes

Kale Recipes - Side Dishes

Kale with Olives

Serves 2 to 3

1 bunch kale, stems and ribs removed

2 to 4 tablespoons olive oil

1/3 cup pitted Kalamata olives, coarsely chopped

1/4 teaspoon red pepper flakes

Salt

1 lemon, quartered

In a large skillet, bring 1 cup water to a boil. Add 1 teaspoon salt and the kale. Simmer, uncovered, turning the leave until all are tender, about 10 minutes. Drain and press out as much excess moisture as you can. Toss with the oil, olives, pepper flakes, and salt to taste. Serve with the lemon wedges.

Kale with Raisin and Toasted Pine Nuts Serves 2 to 3

1/4 cup pine nuts

3/4 pound kale (about 6 cups, chopped)

2 cups water

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1/3 cup raisins

Salt to taste

Toast the pine nuts. Preheat oven to 325 F. Place pine nuts on a cookie sheet or in a pie tin and bake for 5 minutes, or until golden. (Keep a close Watch on them to forestall burning.) Set aside.

Wash the kale and strip the leaves (for more details). Discard stalks and approximately chop the leaves. In a large skillet that has a tight-fitting lid, bring the water to a boil over high heat. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately, 5 minutes. Remove and drain.

Rinse out and dry the skillet, then use it to heat the olive oil over medium heat, swirling the oil to coat the lowest of the pan. Add garlic and cook for 15 seconds. Add raisins and cook for 30 seconds to 1 minutes, stirring enduringly to forestall burning. (The raisins should be slightly puffy and glossy.)

Add kale and stir to combine. Season with salt to taste and cover for a minute until heated through. Decoration with toasted pine nuts.

Confetti Kale Serves 4

6 cups kale chopped

1 clove garlic, minced

3/4 cup corn

1/2 cup sweet red pepper, chopped

1/4 cup water

Salt and freshly ground pepper to taste

In a large frying pan, saute the garlic and kale in 2 tablespoons of olive oil over medium heat, stirring constantly, for 10 minutes. Mix in the corn, red pepper, water and cook for 10 minutes. Season with salt and pepper to taste. Serve immediately

Green Barley and Kale Gratin Serves 4 to 6

2/3 cup pearl barley, rinsed

Salt and freshly ground pepper

1 large bunch kale (1 1/4 pounds), stems discarded and leaves chopped

2 tablespoons butter

3 tablespoons flour

1 1/2 cups milk or vegetable stock

1/4 teaspoon allspice

1/8 teaspoon grated nutmeg

1/2 cup grated Gruyere or provolone

In a medium saucepan, bring 1 quart water to boil over high heat. Add barley and 1/2 teaspoon salt. Lower heat and simmer uncovered until tender, about 30 minutes. Drain.

Meanwhile, in a large skillet bring 1 quart salted water to boil. Add kale and 1 teaspoon salt and cook until tender, 6 to 10 minutes. Maintain 1/4 cup Cooking water then drain and puree with reserved 1/4 cup of the Cooking water until smooth.

Preheat oven to 375 F. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk until smooth. Cook stirring enduringly until thick. Season with allspice, nutmeg, salt and pepper. Join all the ingredients. Taste and adjust the seasonings. Exchange to a lightly buttered baking dish.

Bake until lightly browned on top, about 30 minutes.

Kale Recipes - Side Dishes