Tomato and okra soup

2 tablespoon dry rice
2 1/2 cups water
1 tablespoon margarine
1/2 cup celery, chopped
1 tablespoon green pepper,chopped
2 tablespoon onion, minced
1 cup tomatoes, stewed
1/2 teaspoon salt
1 cup okra, thinly sliced
3 tablespoons parsley, chopped

Brown rice in oven until golden brown.
Add water and cook for about 15 minutes.
Saute celery, pepper and onion in margarine and add to rice.
Add tomato and salt; add okra for the last 6 minutes before rice is done.
Simmer together and serve with chopped parsley.
Yield: 4 servings.

Simple soup

3 1/2 cups vegetable stock
1/2 cup finely chopped vegemeat
1/4 cup cornstarch dissolved in 1/2 cup water
2 eggs beaten slightly
1/2 cup cooked peas
1/8 teaspoon sesame oil
Salt to taste
1/2 cup diluted milk

Boil vegetable stock.
Thicken with cornstarch and add the rest of the ingredients.
When it is boiling, turn off fire.Little by little and slightly beaten egg white.
Continue stirring.Add milk.Season well.
Yield: 4 servings.

Quick potato soup

2 cups thinly-sliced raw potatoes
1/4 cup finely-chopped onion
1 1/4 cups boiling water
1 1/2 cups milk (may be partly evaporated milk)
1 tablespoon margarine
3/4 teaspoon salt

Add potatoes and onions to the boiling water.
Cover, and cook for from 14 to 20 minutes, or until potatoes are tender.
Mash the potatoes slightly with a fork to thicken the soup a little, if desired.
Add milk, margarine and seasoning.Heat to serving temperature.
Top each serving with a dab of sour cream and sprinkle with finely cut parsley.
Yield: 4 servings, 1 cup each.

Onion soup

1/2 kilo onions, sliced very thin
2 tablespoons flour
1 tablespoon sugar
2 tablespoons butter
2 cups water
3 1/2 cups rice stock or plain water
Salt to taste
Sliced bread
Butter
Grated cheese

Melt 1/4 cup butter in saucepan and fry onion in this until golden brown but not burnt.
Add the flour and sugar and stir over low flame until brown.
Add the stock and season with salt.
Stir over low heat until it boils; then leave to simmer slowly for 10 minutes.
Butter and toast the sliced bread and put into the soup tureen.
When toast rises to the top, sprinkle liberally with grated cheese and run under boiler for a few minutes to melt the cheese.
Alternately, the toasted bread may be floated in individual oven-proof dishes, then sprinkle with grated cheese and run under the boiler.
Yield: 5 servings

Vegetable soup with noodles

1 cup carrots, diced
1/2 cup celery, diced
1/4 cup tomatoes, chopped
1 cup onion, chopped
1 1/2 cups potatoes, diced
8 cups water
2 cups dry noodles
2 tablespoon margarine
2 tablespoon flour
1 teaspoon salt

Combine first 6 ingredients and simmer until tender.
Add noodles and cook until tender.
Blend margarine, flour and salt with a little of the soup liquid until smooth.
Add to soup, stirring rapidly and boil for about 3 minutes.
Yield: 12 servings.

Soup De Ajo

6 bread slices cut in small cubes
1 teaspoon oil
3 teaspoon garlic, minced
3 cups vegetable stock or water
1 teaspoon salt
dash of pepper
1 egg, beaten with 1 tablespoon water
3/4 teaspoon parsley

Fry bread slices in deep fat until golden brown.Set aside.
In a little oil, fry garlic, then add vegetable stock and season with salt and pepper.
Boil and simmer for 3 minutes and add the beaten egg white while stirring.
Just before serving, drop croutons into the soup and sprinkle with chopped parsley.
Serve hot.
Yield:4 to 6 servings.

Garbanzo soup

2 cups cooked or canned garbanzo
1/2 cup onion, diced
1/2 cup celery, diced
1 teaspoon salt
2 tablespoons margarine
1 tablespoon flour
2 cups water
1 tablespoon soy sauce

Saute onion and celery in margarine.
Blend in flour, add water and cook until thickened.
Add remaining ingredients and simmer for about 10 minutes, adding water as necessary.
Yield: 8 servings.

Coconut soup

1 1/2 cups coconut meat, medium soft, chopped
4 cups water
1 tablespoon oil
1/4 cup undiluted evaporated milk
2 cloves garlic, crushed
1 small onion, chopped
2 leaves lemon grass (tanglad)
salt to taste

Saute the garlic, onions and coconut meat for about 5 minutes.
Add the milk and water. Let boil.
Add the lemon grass and season to taste.
Serve hot.

Cream and potato soup 2

1 cup potato, diced
2 teaspoons onion
1/2 teaspoon salt
1 cup water
2 cups milk, diluted
1 teaspoon margarine
1 tablespoon flour
2 teaspoon parsley, chopped

Cook potatoes and onion in salted water until tender; mash until smooth
Do not drain water from potatoes. Combine water with milk
Blend flour and margarine and stir into hot liquid; simmer together for 5 minutes, stirring constantly
Top each serving with chopped parsley
Yield: 4 servings

Cream of potato soup 1

2 cups potatoes, diced and cooked
1 tablespoon chopped pimiento
3 cups thin white sauce

Add potatoes and chopped pimiento to thin white sauce
Heat through
Season to taste
Yield: 6 servings

Cauliflower Soup

1 medium head cauliflower
2 tablespoon butter
1/2 cup onions minced
2 tablespoon flour
4 cups vegetable stock or plain water
salt to taste
dash of nutmeg
croutons

Divide cauliflower into two
Chop the first half very finely and break the other into small flowers
Set aside
Melt the butter in a saucepan and cook the onions until transparent but not brown
Carefully stir in the flour and cook until bubbly
Stir constantly
Add the vegetable stock and continue stirring
Add chopped cauliflower and milk
Season with salt, pepper, and dash of nutmeg
Simmer until it thickens slightly, stirring, constantly to prevent lumps
Add the remaining cauliflower
Cook over low heat until cauliflower is tender
Heat thoroughly and serve immediately with croutons
Yield: 6 servings

Squash Soup

3 cups diced squash
1 medium size onion, chopped
2 cloves garlic, crushed
2 chopped tomatoes
1 cup milk
1 cup diced red and green pepper
Salt
1/2 teaspoon vetsin

Saute crushed garlic, onion, tomatoes and then add the diced squash. Add water an let boil for about 10 minutes, add the salt and the vetsin. TO enhance the flavor thicken with milk. Serve hot.

Green Pea Soup

2 cups shelled peas
4 cups water
1 small onion, minced
2 small potatoes, peeled and sliced thin
1 tablespoon butter or margarine
1 egg yolk
Salt
1/2 teaspoon vetsin

Boil the peas until they are tender. Drain and save the water,
about 4 cups. Press the peas through a fine sieve, discarding the skins.
Brown the onion in the butter. In a saucepan put the cooking water,peas,onion, butter and sliced potatoes. Season with salt and vetsin. Bring to a boil and simmer until the potatoes are dissolved or mashed. Stir in the well beaten egg yolk.

Fruit Soup

2 tablespoons quick-cooking tapioca
1 tablespoon sugar
1/2 cup orange juice
2 1/2 cups diced fresh fruits
1 1/2 cups water
Dash of salt

Place tapioca and water in saucepan. Bring to a boil, stirring constantly.
Remove from heat. Add sugar, salt, and concentrated orange juice; blend and cool,
stirring once after 15-20 minutes. Cover and chill. Before serving, add fruits.
If a thinner soup is desired, add more juice or lessen the fruits; garnish the bowl with halved strawberries, orange sections and bananas.

Garlic Soup

For each person allow:
1 clove of garlic
1 thin slice of bread
A little oil
1/2 cup water
1 egg

Fry the garlic in a little oil till it begins to brown, then add the bread.
Season with salt and vetsin. Pour the boiling water over this. Boil for 1 minute and
serve. A beaten egg may be added if the soup is preferred thick.

Cream of Cucumber Soup

3 medium sized cucumbers
3 tablespoons butter
1 tablespoon flour
3 cups evaporated milk and 3 cups water
2 beaten egg yolks
Salts to taste
1 teaspoon vetsin

Peel cucumbers, cut in halves lengthwise, remove seeds and slice
very thin. Melt butter in the saucepan and cook the cucumbers until
transparent but not brown. Blend in the flour and stir well. Gradually add the
milk, stirring constantly. Pass the mixture through a sieve and simmer again in the saucepan. Season with salt and vetsin. Remove from fire and add the beaten
egg yolks. Serve with crackers.

Cream of Potato Soup

8 medium sized potatoes, diced
2 teaspoons salt
3 cups milk or cream
1/8 teaspoon nutmeg, optional
2 medium sized onions,sliced
2 tablespoons butter
1 tablespoon chopped parsely
1 teaspoon vetsin

Put potatoes and onions into a saucepan with enough water to cover them.
Add salt, Cover and cook until potatoes are tender.
Mash them in the liquid. Add remaining ingredients.
Repeat, stirring constantly,but do not let boil.
Garnish with parsley and serve immediately.

____________________________________________________________________________

Cream of Corn Soup

4 cups canned or fresh corn, grated
2 egg yolks
2 tablespoon butter
2 tablespoon four
2 cups evaporated milk and 2 cups water
1 teaspoon vetsin
Salt to taste

Put the corn into a double boiler with 3 cups milk and cook
for 20 minutes. Make a white sauce of better,flour,and the milk and corn mixture.
Add salt to to taste and cook for 5 more minutes. Beat the egg yolks well well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 or 2 minutes,stirring constantly. Water maybe added if a thinner soup is desired. Beat and serve.

French Onion Soup

Ingredients

• 1 kg brown onion soup
• 100 ml corn oil
• 100 grms butter
• 1 large spoon demi glace powder
• 3 pcs bay leaf
• 2 ltrs water
• 1 spoon beef stock
• salt
• pepper

Method of cooking

• Melt the butter adding oil & add the onion saute for long time on slow fire til tender
• Dust the onion with flour & demi glace
• Add the beef stock, bay leaf, salt, pepper & continue cooking
• After boiling for 15 minutes remove the foam
• Serving time serve with toasted croutons on top of cheese (melted at the celemender)

Note: the soup is served w/ clay soup cup brown color

Creamy Corn Soup

Soups is where to make sense our appetite or as an entire meal in themselves. The best way for me to eat hot soup is when it rains, this creamy corn soup is very delicious and yummy of all the soups I tasted. So try it to yourself.

Ingredients:
3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
salt to taste

Procedure:
Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3 1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, strring constantly. Water may be added if a thinner soup is desired.