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Slurp Your Soup!

Soups So Good You Won't Care You're Slurping

By: Layla Tacy

Copyright 2021 by Layla Tacy

License Notes

The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author.

The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents

Introduction

For the purposes of this book, there are only two types of people in this world. Those who slurp and those who dont. Those who eat their soups in cups and those who eat soups in bowls. There is no in-between for either, and were curious to know which type of person you are. Fortunately, weve got more than enough time and recipes to get to know each other well enough! Since youre already here and were going to be spending a lot of time together, were going to come clean. Were soup slurpers who like to eat soup in cups. What about you?

To be honest, we dont really mind how you choose to eat your soup as long as you enjoy it! But we have a feeling youll like our soups so much, even if slurping is considered impolite where youre from. Also, because we dont know what kind of home-cook you are, weve made all our recipes easy to follow for all-level cooks. That means even if you burn water, you should be able to get through our recipes with a delicious end result without burning a lot of brain cells!

Weve also got all sorts of soups! Simple all the way up to fancy and from all over the world! Weve got British Mulligatawny, French Bouillabaisse, German Potato, Italian Minestrone, Polish Kielbasa soups, and many more. Whatever sort of soup craving youre having, weve got a recipe for it! Weve already got the stock going on the stove, and we have chopped up some veggies to help you get started. All thats left for you to do now is actually decide on a soup, so which one are we having for dinner today? May we suggest corn chowder? Its our favorite! Good luck!

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Recipe 1 - Chilled Avocado Soup

If you love avocados, enjoy chilled soup and want the fastest recipe ever, this soup definitely wins on all points!

Chilled Avocado Soup is perfect for warm sunny days and the only difficult part is to ensure that it really is chilled when you serve it! On the nutrition side of things, in recent years, avocados have been hailed as one of the super foods absolutely bursting with vitamins and minerals, so this really is a win-win situation .... Enjoy!

Yield: 4 people

Cooking Time: 15-20 minutes + chilling time

Ingredient List:

• 4 teacups plain low-fat yogurt
• 1 large cucumber peeled and chopped
• 1 large avocado peeled and stoned and the flesh cut into small cubes
• 2 tbsp. finely minced garlic
• 4 tbsp. of extra virgin olive oil
• 1/4 teacup of fresh mint (finely chopped)
• 1/4 teacup of fresh dill (finely chopped)
• 1/4 tsp. ground white pepper
• 1/4 tsp. ground cumin
• Small pinch of salt

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Preparation:

1. In a large bowl, mix together the yoghurt, minced garlic, spices, the salt, and 2 teacups of cold water until well blended.

2. Add the avocado, cucumber, dill and mint, stirring gently to combine the ingredients.

3. Cover the bowl and chill in the refrigerator for about 4 hours.

Serve in chilled bowls and dribble every serving with a little olive oil before serving.

Recipe 2 - Polish Kielbasa Soup - Sausage Soup

Soup zupa- is popular in Poland and there are many varieties most thickened with grains such as barley and rye. Zurek is a very distinctive tasting Polish soup made from fermented rye flour which gives it a recognizable sour taste. This soup is traditionally eaten at Easter. Kielbasa zupa is a very regional recipe with cabbage often added to the ingredients. The most prized vegetable in Poland is wild mushrooms and again these are often added as a special treat. This soup is known in many areas as Zurek Starovejski meaning old village soup.

Yield: 4 people

Cooking Time: 1 hour 30 minutes

Ingredient List:

• 750g / 1 12lb. fresh kielbasa (sausage) - thickly sliced
• 1 teacup chopped onion
• 3 teacups of peeled and cubed potato
• 2 teacups chopped celery
• 4 teacups finely shredded cabbage
• 2 teacups cups sliced carrots
• 2 tbsp. of soft butter
• 2 bay leaves
• 1 tsp. dried thyme
• 2 tbsp. white wine vinegar
• 3 teacups well flavoured beef stock
• 2 teacups water

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Preparation:

1. In a large heavy pan, melt the butter gently. Add the sliced sausage, onions and celery, and stir as they cook over medium heat until the sliced sausage is lightly browned.

2. Add all the remaining ingredients to the pan except the potatoes.

3. Bring the soup to the boil. Cover and reduce the heat so that the soup simmers gently. Cook for 1 hour.

4. Add the potato and salt and pepper if needed. Simmer for about 10 minutes until the potato is soft.

5. Serve straight away in warm bowls.

Recipe 3 - Scottish Coc k - A - Leekie Soup

Cock-a-Leekie soup is often referred to as the National Soup of Scotland. As usual, there are many variations of the recipe, some recipes are chicken and leek broth decorated with prunes, whilst others add various other vegetables and use rice or oats to thicken the soup and wine and cream to add luxury!

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