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Delicious Potato Soup	Minestrone	Niko's Pumpkin Soup
Chicken and Spinach Soup	Tom Yam (Hot and Sour Soup)	Celeriac and Fennel Soup with Prawns
Mushroom Meatballs in Noodle Soup	Pumpkin Soup	Black Bean Soup
Cream of Carrot and Tomato Soup	Leek and Potato Soup
Hungarian Style Beef Soup	Sweet Potato and Lemon Grass Soup
Zucchini and Leek Soup	Chilled Cucumber, Avocado & Buttermilk Soup with Bug Salsa

Delicious Potato Soup

From the Kitchen of Katina
Source:Pat Wilson

• 4 Slices of bacon chopped - Cook till curly 
• Add 4 large chopped onions - Sauté (Lightly fry) 
• Add 2 tblspns (20ml) butter and oil until onion is slightly yellow
• Stir in 2 tblspns of flour - Mix well - Cook for 1-2 minutes
• Crumble in 4 chicken stock cubes and add 4 cups (1000ml) of hot water, stirring constantly
• Add freshly ground pepper
• Add 4 large sliced new potatoes
• Simmer for 10 minutes, or until potatoes are barely tender
• Whisk 2 egg yolks with ¹/₂ pint (250ml) sour cream
• Add a little soup to this mixture
• Add to saucepan
• Stir, but do not boil
• Add chopped parsley

Katina's Comments:
I have taken these to be US measures. 

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Chicken and Spinach Soup

From the Kitchen of Katina

Source: The Australian Women's Weekly Cookbooks:
MEALS IN MINUTES

2 tablespoons olive oil 8 (880g) chicken thigh fillets, chopped 2 bacon rashers, chopped 1 medium onion, chopped 2 (150g) celery sticks, sliced

1 clove garlic, crushed 2 large (600g) potatoes, chopped 2 litres (8 cups) chicken stock 500g spinach ^1/2 cup (125ml) cream

Heat oil in large pan; cook chicken, in batches, until browned all over. Add bacon to the same pan; cook, stirring, until crisp. Drain bacon on absorbent paper. 

Add onion, celery, garlic and potato to same pan; cook, stirring until onion is soft. Add stock, bring to the boil: simmer covered, about 15 minutes or until potato is just tender. Add spinach; cook, stirring until just wilted. Blend or process vegetable mixture, in batches, until pureed. 

Return to soup pan. Add chicken and bacon; cook, stirring until chicken is cooked through. (can be prepared ahead to this point; refrigerate overnight or freeze) 

Add cream; stir until heated through. 

SERVES 4 

Katina's Comments:

Hungarian Style Beef Soup From the Kitchen of Katina  Source: "A taste for All Seasons" by Beverly Sutherland Smith 500 g (1 lb) stewing beef, cut in very tiny cubes 30 g (1 oz) butter 1 large diced onion 1 clove garlic 1 tablespoon sweet paprika mixed together with 1 tin of beef consommé (450 g or 14-15 oz) 1 tin water ^1/2 teaspoon salt pepper 2 large, ripe tomatoes, peeled and cut in small pieces 1 large green pepper, cut in tiny strips 1 medium-sized potato, cut in small cubes Cut all the fat away from the meat and be sure it really is cut up small. This takes time but it is worth the effort as the soup is spoiled if there are great lumps of meat in it. Melt butter and fry onion and garlic until softened. Remove pan from the heat; add paprika and stir. Return to the heat; add meat and cook until it has changed colour. Add consommé, pepper and salt and cook until the meat is tender - about 45 minutes. Add tomatoes green pepper and potato and cook another ^1/2 hour or until vegetables are tender. Leave to cool and then remove fat before serving.  Katina's Comments: up

Cream of Carrot and Tomato Soup From the Kitchen of Katina  Source: "A taste for All Seasons" by Beverly Sutherland Smith 60 g (2 oz) butter 1 large white onion, finely chopped 500 g (1 lb) sliced carrots 1 tin tomatoes (about 459 g or 14-15 oz) 4 cups chicken stock salt, pepper and pinch sugar ^1/2 cup cream Melt butter, sauté onion until golden, add carrots and cook until golden. This preliminary cooking adds to the flavour of the soup. Add tomatoes and chicken, stock, salt, pepper and sugar. Cover and cook gently about 45 minutes. Then put through a moulin, sieve or blender. Reheat; add the cream before serving and stir. Sprinkle the top af each serve with 1 teaspoon finely chopped parsley or chives.  Keeps 2 days refrigerated.  Katina's Comments:

Mushroom Meatballs in Noodle Soup

From the Kitchen of Katina
Source: A Stall at the Adelaide Central Market

Preparation: 15 minutes (+30 minutes chilling time) 
Cooking: 30 minutes 

Serves: 4 

• 2 tbsp olive oil
• 350g cup mushrooms, diced
• 1 small onion, peeled and finely grated
• 400g lean beef mince
• 1/3 cup finely chopped flat-leaf parsley
• 1 cups fresh bread crumbs
• 1 egg
• salt and ground black pepper, to taste
• 6 cups chicken stock
• 2 tbsp kecap manis (sweet soy sauce)
• 350g Singapore noodles, separated

1. Heat oil in large frying pan over high heat. Add mushrooms and onion and cook, stirring occasionally, for 5 minutes or until all moisture evaporates. Cool for 10 minutes.
2. Place mushroom mixture, beef mince, parsley, bread crumbs, egg and salt and pepper in a medium bowl. Mix until well combined. Using 1¹/₂ tbsp mixture per meatball, shape mixture into meatballs. Cover and refrigerate for for 30 minutes.
3. Place stock and kecap manis into a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium-low and add meatballs one at a time. Simmer, uncovered, for 15-20 minutes or until meatballs are cooked through.
4. Meanwhile, place noodles into a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until tender. Drain. Place noodles into serving bowls, ladle over meatballs and broth and serve.

Katina's Comments:

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Zucchini and Leek Soup

From the Kitchen of Katina
Source:

2 leeks 2 sticks celery 750 g zucchini 1 carrot 1 large potato 60 g butter

3^1/2 cups water 3 chicken stock cubes salt and pepper 2 tbsp chopped parsley ^1/3 cup cream

Trim leeks, wash thoroughly. Slice celery, leeks and zucchini; peel and slice carrots and potato.

Heat butter in a large saucepan, add vegetables, stir to coat vegetables in butter. Cover pan, cook over medium heat for 5 minutes, stirring occasionally. Do not allow vegetables to brown.

Add water, crumbled stock cubes, salt and pepper; mix well.

Bring soup to boil, reduce heat, simmer covered 15 minutes or until vegetables are tender. Stir in parsley.

Puree vegetables and liquid in electric blender; blend just one cup of soup a a time on medium speed. Return soup to saucepan, add cream, reheat without boiling.

Katina's Comments:

 Katina and Joy Young sailing on the Coorong Feb 2003

Minestrone

From the Kitchen of Katina
Source: Joan Lazaredes

^1/2 packet of dry borlotti beans (fresh if possible) 3 cloves garlic chopped 1 medium onion diced 2 stalls celery sliced 1 small cabbage shredded chopped capsicum 2 zucchini sliced 2 medium potatoes diced

1 cob fresh corn sliced off cob 2 medium carrots 1 tin whole tomatoes tomato paste oil salt and pepper oregano or mixed spices (if you like rosemary) pinch soda

Soak beans overnight with soda, then next day drain and fill saucepan ³/₄ with water and beans, cook until tender with oregano.

Heat oil in frypan, fry garlic, onion and then add all vegetables, let cook until cabbage has softened a little.

Add this to beans with rest of ingredients and cook until all vegetables are soft, stirring every now and again. ( I don't put much salt until it is just about cooked).

Katina's Comments:

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Tom Yam (Hot and Sour Soup)

From the Kitchen of Katina
Source: Nigella (Bites) Lawson

SERVES: 4 - 6

• 1¹/₂ litres chicken stock
• 1 heaped tbsp tom yam paste
• 4 kaffir lime leaves, finely chopped
• 1 stick lemongrass, tender inner part only, roughly chopped
• juice of 1 lime
• 4 tbsp fish sauce
• 3 small fresh red or green chillies, finely chopped
• 1 tbsp sugar
• 150 g straw or button mushrooms, halved or quartered according to size
• 500 g peeled raw prawns, thawed if frozen
• 5 small spring onions, cut into short lengths and then into strips
• Small bunch coriander, chopped

Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chillies and sugar. Bring to the boil, add mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender. Sprinkle with a little coriander and put more on the table for people to add themselves as they want.

Katina's Comments:

Pumpkin Soup From the Kitchen of Katina SERVES 4  kg pumpkin 1 onion, finely chopped 1 tbsp butter or oil chicken stock or water and stock cubes to taste 1 potato( large) 1 stick celery, chopped (optional) 1 tsp cumin (optional) salt and pepper Peel pumpkin and potato and cut into chunks (5cm). Gently fry the onion until soft; add the optional celery and cumin. Add chopped pumpkin and potato and stir until all chunks are coated with the mixture. Add sufficient water or stock to cover the vegetables. Simmer until vegetables are tender. Salt and pepper to taste. Puree with a blender or similar gadget. Optional: Just before serving add ^1/2-1 cup of milk and reheat. Or, you can serve it in the bowls and add a little bit of sour cream Katina's Comments: The thicker you want the soup the less liquid ( stock/water) you put in.  However, if it is too thick, add some milk, which gives it a nice creamy taste. up

Leek and Potato Soup From the Kitchen of Katina Source: Don Dunstan's Cookbook 1. Peel and dice two medium sized-potatoes. 2. Take the white part of two good-sized leeks, and slice fairly thickly. 3. Melt some butter in a heavy saucepan, and cook the leeks for some minutes over a small flame. Do not let them brown. 4. Add 1^1/2 pints (935 ml) chicken stock, the potato, salt and pepper, and cook them on a medium flame for half an hour. 5. Then add one third of a pint (about 200 ml) of milk and a good dob of butter and reheat without boiling. Katina's Comments: This is just a nice soup.

Sweet Potato and Lemon Grass Soup

From the Kitchen of Katina
Source: ?

SERVES 8

· 1 kg sweet potatoes, diced

· 3 stalks lemon grass - bulbs split open

· 2 tbsp olive oil

· 1 cup minced onion

· 2 tbsp minced garlic

· jalopino pepper, seeded and minced (use a milder one if preferred)

· 2¹/₂ cm fresh ginger, grated

· 1 can coconut milk

· juice of 1 lime

· 2 tsp salt

· ¹/₄ tsp cayenne pepper

1. Put sweet potato and lemon grass in a large saucepan and cover with water. Boil over high heat then reduce to medium and simmer 20 minutes until soft.

2. Drain and reserve liquid.

3. Heat oil. - Add onion and cook for 5 minutes.

                        - Add garlic and cook for 2 minutes.

                        - Add chilli and ginger and cook for 3 minutes

4. Combine potato, onion mix, 3 cups reserved liquid, coconut milk in a processor.

5. Set soup over low heat. Add lime juice. Add more liquid if too thick.

Katina's Comments:

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Chilled Cucumber, Avocado & Buttermilk Soup with Bug Salsa

From the Kitchen of Jane Hiatt
Source: "delicious" ABC, December / January 2004-2005

3 continental cucumbers Flesh of 1 avocado 1^1/2 cups (375ml) buttermilk 2 tbs lemon juice 2 garlic cloves

1 cup creme fraiche ^1/4 cup (60ml) olive oil 1 tbs chopped mint 2 tsp caster sugar 3 tsp white wine vinegar

Bug Salsa

• Meat from 2 cooked Balmain or Moreton Bay bugs (substitute 250g cooked peeled prawns)
• 1 small red onion, finely chopped
• ¹/₄ cup (60ml) olive
• 1 tbs lemon juice
• 1 tbs chopped mint

Peel the cucumbers, leaving a little skin on for colour, and set aside half a cucumber for salsa. Half remaining cucumbers lengthways and remove and discard the seeds. Roughly chop cucumbers and place in a bowl with remaining ingredients. Place in a blender in batches and process until smooth. Season with salt and pepper. Chill until ready to serve.

To make the bug salsa, roughly chop the bug meat and place in a bowl with the onion. Finely dice the reserved cucumber and add to the bowl with the oil, lemon juice and mint. Season well with salt and pepper and refrigerate until ready to serve.

To serve, ladle the chilled soup into bowls or glasses and garnish with a generous spoonful of the bug salsa.

Jane's Comments:
Be generous with the prawns. I used triple the quantity of the recipe.

Syd's Comments:
A subtly refreshing, multi-textured summer soup, unifying the vegetable garden and the sea.

Niko's Pumpkin Soup

From the Kitchen of Katina
Source: Niko Lazaredes

• Oil
• 4 cloves Garlic finely chopped
• 2 Onion finely chopped
• 2 tab sp finely chopped piece Ginger (more if like)
• ¹/₂ sliced Leek
• 1 Medium Sized red chilli sliced
• 2-3 whole pieces Lemon grass (bruised)
• 1 med sized Capsicum
• ¹/₂ Pumpkin chopped into small pieces
• 1 small sweet potatoe small pieces
• 1 small potatoe small pieces
• 1 med sized carrot
• 4-5 cups Chicken stock (liquid)
• 1 tin coconut milk (250mls)????
• Yoghurt & chives to garnish
• Salt & pepper

1.  Heat oil, add garlic, onion, ginger, leek, chilli stir until brown except coconut milk.
2.  Add remaining ingredients and cook until pumpkin tender.
3.  Remove lemon grass and blend.
4.  Add lemon grass back and coconut milk then simmer and eat with Garnish.

Niko & Megan

Niko & Sofia

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Celeriac and Fennel Soup with Prawns

From the Kitchen of Katina
Source: Australian Gourmet Traveller

SERVES 6

• 70g Butter, chopped
• 850g Celeriac, peeled and cut into 2cm chunks
• 1 large or 3 baby bulbs of Fennel, trimmed, cored and cut into 2cm pieces
• 2 cups Fish Stock
• 2 cups Milk, combined with 1 cup Pouring Cream
• 300g cooked Prawns, peeled and cleaned leaving tails intact

1. Melt butter in large saucepan, add celeriac and fennel and stir to coat.
2. Cover and cook, stirring frequently, over low heat for 20 minutes.
3. Add stock, bring to the boil, then simmer for 30 minutes or until vegetables are very tender.
4. Cool slightly, then process in a food processor until smooth.
5. Return mixture to a clean saucepan, then gradually stir in milk mixture, season to taste and cook gently until heated through.
6. Serve soup ladled among warm bowls, topped with prawns.

Katina's Comments:
It is fairly rich. You could always reduce the amount of cream. I use green prawns and I cook them in a little bit of oil until opaque and then add them to the soup.

Black Bean Soup

From the Kitchen of Katina

Source: Cox Terhorst

Ingredients

A	Black turtle beans	1 lb.
	Baked ham.	^1/2 to ^3/4 lb.	in one or two slices
B	Olive oil with a dash of sesame oil	4   Tablespoons
	Yellow onions	2   large	diced
	Garlic Cloves	5	peeled and chopped
C	Cayenne pepper	≥    a pinch
	Ground Cumin	4   Teaspoons
	Oregano	4    sprigs
	Cacao powder	1   Tablespoon
	Curry powder	1   Tablespoon
	Bay Leaves	3
	Freshly ground Pepper	≥ ^1/2 Teaspoon
D	Red Bell Pepper	1   (medium size)	seeded and diced
	Parsley	3   Tablespoons	freshly chopped
	Brown Sugar	1   Tablespoon
	Lemon Juice	1 - 2   Tablespoons	freshly squeezed
	Orange oil	^1/2 Teaspoon	Boyajan
	or orange zest
E	Sour cream	Dollop
	Cilantro leaves	1   Tablespoon	freshly chopped

Preparation

1          Soak Black beans in water (Overnight)

2          The next day:  Peel and chop

            (except the cilantro, which should be done just before serving). 

Soup Base

1          Heat half of the olive oil and sauté onions and garlic in large soup
pan

2          Add the ham and brown lightly on each side for ~1 minute

3          Add the thoroughly rinsed beans and cover with water.

4          Add:   

            Bay leaves,  Cayenne pepper , 

            One Teaspoon of the Ground Cumin,  Cacao and Curry

            Oregano and Freshly ground Pepper

            Bring to a boil and simmer for 1¹/₂ to 2 hours.

5          Discard the Bay leaves and remove and set aside the ham.

6          Puree everything else in a food processor

7          Put the diced ham back into the soup.

''Pepperade''

Heat a small saucepan and sauté in the remaining oil:
red pepper,  parsley,  three Teaspoons of cumin and the brown sugar

Add lemon juice and a bit of orange oil or orange zest

Serve

Stir peppers into the hot soup

1          Taste and add salt and/or fresh pepper

2          Cool and freeze

            or

3          Serve with sour cream and freshly chopped cilantro

Katina's Comments:
Delicious! Ideal for a black themed dinner party and fun to prepare. Get the black turtle beans from a health food shop.

Dan's Comments:
Has negligible effects on climate change and IBS (so far at least!).

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