Fish & Potato Chowder

As I couldn't stomach the thought of coming home on a cold winter's night and having boring old whiting and potatoes, I decided to try a chowder.

2 fillets fish (could also use a seafood marinara mix)
2 large potatoes, diced
veg (I used 1/2 cup each of frozen peas & corn, defrosted)
1 large onion, sliced
butter
white wine
stock (approx 2 cups, weak)

Melt butter in pot and saute onions, then add chopped potatoes and wine. Simmer 2 to 3 minutes, then add stock and bring to boil. Reduce to simmer and cook until potatoes are almost tender. Add fish and vegetables, simmer until fish is cooked through. Remove 1/2 of soup from pot and put into food processor or blender. Blend well and return to pot. Serve with some nice warm bread.

Chicken Soup

Seems the secret to a good chicken soup is lime and curry powder. My hubs is sick so thought I would cook some up for him as we had some chicken stock. ezpz!

Chicken Stock
Noodles
Carrots & Celery, diced
Onions & Garlic, chopped
1 tsp Curry Powder
Dash of Parsley
1 Lime, squeezed
3 Whole Cloves

Mix it all together, minus the noodles. Throw the lime halves in for about the 1st 10 minutes. After about 25 minutes, put the noodles in. Serve with noodles cooked.

Pumpkin Soup

Although the Australian need to roast pumpkin waaay too often is killing my like of pumpkin, this soup is still a winner. It's also very simple.

1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 red chilli, chopped
1 can coconut milk or cream (depending on how heart healthy you're feeling, and of course how thick you want your soup)
coriander leaves to taste, chopped
salt and pepper to taste

Cook pumpkin chunks in boiling water until soft. Drain and reserve cooking water. Process chilli, garlic, half the coriander, salt & pepper in blender. Put pumpkin in blender with chilli mix and blend. Put mixture back in saucepan, add coconut milk or cream and simmer. If too thick, add some of reserved water. Serve with remaining coriander for garnish.
*Optional: Serve with crusty bread

Laksa?

I'm in need of a good, or a few good, Laksa recipes, and if they aren't too terribly difficult, that's even better;) Trying to do at least two vegetarian or one vege and one seafood dish per week. My hubs is anti-tofu but I think if I may something he likes with it, I may be able to convert him.

Cabbage and Sweet Potato Soup

Chopped cabbage
Diced ham
Garlic, diced
Fresh ground pepper
Butter
Beef stock
Diced sweet potatoes

Cook sweet potatoes in beef stock. Separately, saute garlic and ham in butter, then add cabbage and water as necessary until cabbage is cooked. Season with pepper. Add cabbage mix to beef stock and serve with buttered, toasted rye bread.

Blue Cheese and Broccoli Soup

6 ozs. potatoes
2 TBS butter
1 onion, finely chopped
4 1/2 cups chicken stock
12 ozs. broccoli
salt and pepper freshly ground
4 ozs. blue cheese
GARLIC CROUTONS:
2 slices white bread, crusts removed
2 TBS sunflowers oil
1 TBS butter
1 garlic close finely chopped

Melt butter in large saucepan over medium heat. Add onion and cook, stirring occassionally, 5 minutes or until soft. Add stock and potatoes, bring to a boil, reduce heat, cover and simmer 10 mins. Cut broccoli into flowerets and add to pan. Return to a boil, reduce heat, cover and simmer for 10 minutes or until vegetables are tender.

Meanwhile make croutons. Cut bread into small squares. Heat oil, butter, and garlic in a skillet and fry bread on both sides until golden and crisp. Remove with a slotted spoon and drain on a paper towel. Puree soup in a blender or food processor. Returned to rinsed-out pan, add salt and pepper, then crumble in cheese. Reheat gently without boiling, until cheese has melted. Garnish with croutons and serve.

Corn Chowder

This soup recipe is quick and easy, and to spice it up or make it a more rounded meal, add diced ham or smoked chicken.

4-6 medium potatoes
1 medium onion chopped
1 cup celery chopped (optional)
1 cup carrot sliced (optional)
2 cans broth (chicken or vegetable)
2 cups frozen corn (use white as it's sweeter and more flavorful)
2 hard boiled eggs chopped
2 TBS butter
2 cups milk
1 TBS or more of flour
salt and pepper to taste

Cook potatoes, celery, and onion in broth until tender. Add corn, eggs, and butter, simmer 10 to 15 minutes. Add flour to milk, mix or shake in a sealed container, add to soup. Season, bring to a boil, simmer 15 minutes. Serve.

Bean Soup with Kale

1 Tbs olive or canola oil
6 to 8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach (or 10 oz frozen)
4 cups chicken or vegetable broth
2 15 oz cans white beans, undrained (about 3 cups)
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning. ( or 1 tsp each dried thyme and rosemary)
salt and pepper to taste
1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups broth, 2 cups of beans, all of tomato, herbs and salt, and pepper. Simmer 5 minutes. In a blender or food processor, mix remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls, stir in parsley.

Split Pea Soup

Quite simple and very satisfying.

1 pound (2 1/4 cups) green split peas
1 meaty ham bone (1 1/2 pounds)
1 1/2 cups sliced onion
1/4 teaspoon dried marjoram, crushed
1 cup diced celery
1 cup diced carrots

Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand one hour. Add bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and marjoram. Bring to a boil; cover, reduce heat, and simmer (don't boil) 1 1/2 hours. Stir occassionally. Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly uncovered, 30 to 40 minutes. Serves 6 to 8.