Courgette Soup

 

 

 

Ingredients:

60 ml extra virgin olive oil
1 tablespoon chopped garlic
Handful nasil leaves, chopped
Salt and ground white pepper, to taste
1 kg courgettes, cut lengthways into quarters then into 1cm in slices
750 ml chicken stock
60 ml single cream
handful parsley, chopped
50 grams freshly grated parmesan, plus extra to serve

To serve:

 

Crusty bread,

Ground black pepper

 

How to cook:

 

Heat the oil in a pan. Cook the garlic, basil, salt and courgette slowly for 10 minutes. Add white pepper to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth. Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread. Kali oreksi!

 

Creamy Mussel Soup With Saffron

                                         
Ingredients:

1.5 kg mussels, well cleaned and rinsed
200 ml white wine
Fresh thyme
50 grams butter
2 shallots, chopped
4 garlic cloves, chopped (you can use one of them as whole)
1 leek, chopped
A pinch of saffron
250 grams fish stock
150 ml double cream
1 egg yolk
1 courgette, julienned
4 slices ciabatta bread
2 tablespoons extra virgin olive oil
4 tablespoons parsley, chopped

How to cook:

Heat a saucepan until hot. Add the mussels, white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. You ahve to keep in mind that you should discard any mussels that have not opened.  Take them out from the saucepan and keep them in a bowl. You should reserve the cooking liquid.

Now it is time to discard the shells from the mussels and just let the flesh. Put them in the saucepan again and add halk of your butter. . When the butter is foaming, add the shallots, one chopped garlic clove and the leek and fry for 1-2 minutes. Add the saffron, stir well and continue to cook for  2-3 minutes more.Add the reserved cooking liquid and the fish stock. Stir well and bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes. Add three quarters of the mussels to the pan and stir carefully.Let the soup cool, then transfer to a food processor in batches and blend to a purée. Pass the blended mussel soup through a fine sieve and return the sieved liquid to the pan. Add the double cream then cook gently until heated through. Whisk in the egg yolk and cook for a further minute, or until the soup has thickened. Season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter and the courgettes and fry for 2-3 minutes. Season to taste with salt and freshly ground black pepper.

Heat a griddle pan until hot, rub the ciabatta bread with the olive oil then griddle for one minute on each side. Remove the bread and rub with the garlic clove. Mix the remaining chopped garlic clove and the parsley together in a bowl.

Garnish with the reserved mussels, ciabatta and a sprinkling of garlic parsley. Kali oreksi!

 

Chicken Soup

Ingredients:

55 grams butter
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
25 grams plain flour
1.2 litres chicken stock
450 grams cooked chicken, skinned and shredded
1 tablespoon freshly chopped parsley
salt and freshly ground black pepper

How to cook:

Melt the butter in a saucepan and gently fry the onions, celery and carrots until they start to soften. Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and freshly ground black pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender. Add the cooked chicken and cook until heated through. Season with salt and freshly ground black pepper again. Stir in the parsley and serve. Kali oreksi!

Broccoli Soup

Ingredients:

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste

How to cook:

Melt 2 tablespoons butter in a pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. 

In a saucepan, melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve. Kali oreksi!

Almond Soup

Ingredients:

3/4 cup almond, blanched, grounded
2 tablespoons butter
1/3 cup flour, all purpose
1 cup whole milk, warm
3 cups beef broth
1 pinch nutmeg
Salt
Pepper
1 teaspoon butter to garnish

Parsley to garnish

How to cook:

Melt the butter in a pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. Then add the almond, beef broth, nutmeg, salt and pepper. Cook about 25 minutes on low heat.

Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup. Kali oreksi!

Cauliflower Soup

Ingredients:

1/2 small head of Cauliflower, stems, florets separated
2 cups chicken broth
2 tablespoons butter
3 tablespoons all purpose flour
1 cup milk, warm
Salt
Pepper
1 garlic clove, smashed
1 egg yolk
1 teaspoon lemon juice
Cayenne pepper

How to cook:

Put aside about 8-10 mini size florets. Cook the rest of the florets with chicken broth for about 10 minutes in a pot. Pour it into the blender and blend.

Meanwhile melt the butter, add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Pour the mixture from the blender into the pot. Also add in the remaining mini florets, salt and pepper, stir. Cook about 10 minutes over medium heat with the lid halfway on.

Mix the garlic, egg yolk and lemon juice. Take a ladle from the soup and add in the sauce, whisk. Pour this mixture slowly back into the soup, stir. Turn the heat to low, don't boil the soup. Cook for 2 more minutes.

Sprinkle some cayenne pepper on top before serving. Kali oreksi!

Squash Soup

Ingredients:

1 teaspoon cumin seeds

1/4 cup unsalted butter

Sea salt

3 tablespoons unsalted butter

2 medium yellow onions, chopped

2 medium garlic cloves

450 grams potatoes, cut into cubes

1 kg yellow summer squash, cut into slices

950 ml vegetable stock

1 cup buttermilk

1 bunch of chives, chopped

How to cook:

In a skillet, toast the cumin seeds until they are fragrant. This will take 1 or 2 minutes. Then turn the seeds into a fine powder. In the same skillet, melt the butter and cook until it's brown.  Remove from heat, stir the cumin into the butter with pinches of salt, then set aside in a warm place. 

To make the soup, heat the butter in a large. Add the onions, garlic and salt. Saute for a few minutes. Stir in the potatoes and squash and cook for another 10 minutes. Stir in 3 1/2 cups of the stock. It should cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Serve each bowl topped with plenty of the cumin butter and a sprinkling of chives. Or you can also serve each bowl topped with cream and a sprinkling of rose mary. Kai oreksi!

Shrimp Soup

Ingredients:

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 loaf French brad

How to cook:

You need almost 3 hours to cook this soup but it will worth it!

Pour broth into a pot and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes more. Serve with bread for soaking up all the yummy broth.

Asparagus Soup

Ingredients:

25 grams butter
1/2 tea glass of vegetable oil
3 shallots, sliced
2 garlic cloves
2 handfull spinach
700 ml. vegetable stock
Olive oil
350g asparagus spears, chopped

How to cook:

Heat the butter and oil in a saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 minutes until softened. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and if you want you can add hot water to loosen. Kali oreksi!

Coconut Soup

Ingredients:

1 medium butternut squash, halved seeds removed

2 tablespoons olive oil

1 cup carrots, chopped

1 cup onion, chopped

2 tablespoons curry 

1 tablespoons cumin

400 grams coconut milk

4 cups vegetable stock

Handful chives, chopped

Salt and pepper

How to cook:

Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt. Place cut side down on cookie sheet. Roast for 30 – 45 minutes until tender. Remove from skin and cut into large cubes. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender. Add coconut milk and vegetable stock. Add curry powder and cumin. Add roasted butternut squash. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes. Blend in small batches until creamy. If you want, you can garnish with chopped chives. Kali oreksi

Vegetable Soup

Ingredients:

2 carrots
2 celery
1 potato
4 pieces of broccoli nuggets
4 piece nuggets cauliflower
3 cloves of garlic
fresh parsley
pinch of salt
little ground black pepper
some cream for cooking

How to cook:

Put 3 liters of water into the cooking pot and  add peeled celery and carrots. Sprinkle with salt and cook until the ingredients are so soft. Then add peeled and sliced ​​potatoes, cook for a few minutes and throw in cauliflower and broccoli. Add some water and let it cook until the vegetables are soft. Remove pot from heat and chop everything with a blender.
Depending on the thickness of soup you want, you can add some water and wait until it is boiled. After you remove from the heat, you can pur chopped garlic . 

Fish Soup

Ingredients:

2 large fish heads

extra fish parts and bones

2 stalks celery

2 largo carrots

1 large onion

1 green pepper

1 large tomato

1 large tomato, diced

Large bay leaf

2 cloves of garlic

Salt

Pepper

1 lemon, quartered

½ cup white wine

How to cook:

Place fish heads, bones and parts in a pot and cover with water. Add chopped vegetables and ¼ lemon.

Throw in salt and pepper. After it is boiled, cook more for 20 minutes. You have to check the fish if it

is cooked.  Remove fish and vegetables. Except lemon, keep all the vegetables. Remove as much fish

meat as possible from heads and fish parts. Place back into the pot with the vegetables and season with

the fish. If you want, you can also add some wine. 

If you try it after 1 day, the flavor will improve. the fish.