Carrot Soup, Roast Chicken Soup, Tomato Soup And Cheese Tartlets by Zarnak Sidhwa

Ingredients for Tomato Soup:

• Tomatoes 1-1/2 lbs
• Olive Oil 2 tbsp
• Onion 1
• Garlic 1 clove
• Red capsicum 1 small
• Chicken or vegetable stock 4 cups
• Tomato paste 2 oz
• Basil 1/4 cup

Method:

1. Removed seeds of the tomatoes, then peel and finely shop.
2. Heat the oil in a pan, cook the  onion, garlic and red capsicum till soft.
3. Add the tomato and cook another 10 minutes.
4. Add the tomato paste, stock, salt and pepper to taste.
5. Cover and let simmer for 15 minutes.
6. Allow to cool slightly and put the mixture in a blender until it is smooth.
7. Return to the pan and heat gradually.
8. Add the fresh basil to the tomato soup, cook 2 minutes and serve.

Ingredients for Cheese Tartlets:

• Puff pastry 1/2 kg
• Cheddar cheese 2 tbsp
• Butter 1 tbsp
• Egg 1
• Paprika a pinch

Method:

1. Roll out puff pastry and press into small patty tins fill with the butter, egg, paprika and cheese, bake at 200 degrees C for 10-15 minutes or till done.

Ingredients for Carrot Soup:

• Butter 1 tbsp
• Onion, Chopped 1
• Carrots, chopped  1 kg
• Vegetable stock 1-1/2 liters
• Orange juice 1 cup
• Salt a pinch
• Black pepper 1/4 tsp
• Cream 1 cup
• Greens of spring onions 3 tbsp

Method:

1. Melt butter add onion, saute add carrots and the stock, cover and simmer, stirring, let cook till done and then puree in a blender till smooth, return soup to a clean pan and add the orange juice, salt pepper, add in cream and let gently heat, spoon into individual bowls and then add a dollop of more cream and chopped spring onions greens only and serve.

Ingredients for Roast Chicken Soup:

• Olive oil 1 tbsp
• Onions 2
• Carrots 3
• Thyme leaves 1 tbsp
• Chicken stock 1-1/4 liter
• Roast chicken 300 gm
• Frozen peas 200 gm
• Yogurt 3 tbsp
• Garlic crushed 1 clove
• Lemon juice to taste

Method:

1. Heat oil in a large heavy- based pan.
2. Add onions, carrots, and thyme, then gently fry for 15 minutes.
3. Stir in stock, bring to a boil, cover, then simmer for 10 minutes.
4. Add the chicken, remove half the mixture, then puree with a stick blender.
5. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 minutes until hot through.
6. Mix the yogurt and lemon juice, swirl into the soup in bowls, then serve.