Thanksgiving Recipes  Happy Thanksgiving Wishes
From 101lifeStyle.com
B. Thanksgiving Soups:
1. Warm Bacon And Leek Soup: Makes 8 mugs
 Ingredients: 50g butter; 8 rashers streaky bacon, chopped; 5 large leeks, sliced; 2 large potatoes, cubed; 1.2 liters vegetable stock; 2 bay leaves; 300 ml milk; handful chopped parsley;
Method: Melt the butter in a large pan, add the bacon and fry it until it is just starting to color. Add the leeks and potatoes, then stir well until they are glistening. Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 minutes, until everything is cooked. Fish out the bay leaves, then puree the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve. Serve with toasts. ********************************************* 2. Sweet Potato Soup: Serves 8
 Ingredients:1 tbsp all-purpose flour; 2 quarts ice cold water; 2 1/2 lbs sweet potato; boiling water as required; 1 pint milk; 1 pint half and half; 1 tsp shredded ginger; 1/4 cup sugar; 1 tbsp brandy; 2 tsp chopped mint leaves for garnish;
Method: Mix the flour with the ice cold water. Peel the sweet potatoes and halve them and add them to the ice cold water and let stand for 5 minutes. Remove them from the cold water add to boiling water. Add salt to taste and shredded ginger and boil till the potatoes are tender. Remove the potatoes, and rserve the liquid. Blend the potatoes in a food processor and process until the potatoes are whipped and light. Blend the potatoes with the reserved cooking liquid. Add the rest of the ingredients. Heat the soup through and add the mint leaves. ********************************************* 3. Rice Noodle Soup: Makes 2-3 servings
 Ingredients: 150g rice noodles; 4 garlic cloves; 3 medium-sized onions; 1/2 cup mushrooms, sliced; 1/2 cup chicken, boiled and shredded; 4 large tomatoes, pureed; 3 cups stock or more if needed; 1/2 tsp Worcestershire sauce; 1/2 tsp dried thyme; 1 tbsp butter; salt and pepper to taste;
Method Stir fry the garlic in butter for a minute. Add in the onions and fry until they turn translucent. Throw in the mushrooms and chicken. Stir fry until the mushrooms are soft. Add the tomato puree, the stock, Worcestershire sauce, thyme and heat through. Pour more stock if needed. Add the rice noodles into the pan and cook for 5 minutes or until done. Season with salt and pepper. ********************************************* All Thanksgiving Recipes Thanksgiving Salads | |
