Broccoli and cheddar soup … شوربة البروكلي و الجبنة التشيدر

Standard

Ingredients:

4 tbs butter

1 small onion diced

1/4 cup all purpose flour

2 cups chicken broth

2 cups milk

3 cups small cut broccoli florets

1 carrot grated

2-3 cups shredded cheddar cheese

Salt and pepper to to taste

Method:

In a big pot and on a medium heat stove, add sauté onion in butter until translucent

Stir in carrots and add flour. Stir for 2 minutes to cook the flour.

Add in chicken broth, salt, pepper and broccoli and let cook for 20 minutes

Stir in milk and cheese until cheese melt

Serve warm with crackers or bread sticks.

المكونات:

٤ م ك زبدة

١ بصل مفروم ناعم

١/٤ كوب طحين

٢ كوب مرق دجاج

٣ كوب بروكلي مقطع صغير

١ جزر مبروشة

٢ كوب حليب

٢-٣ كوب جبنة تشيدر مبروشة

ملح و فلفل حسب الرغبة

طريقة التحضير

في طنجرة عميقة و على نار متوسطة اضيفي الزبدة لحتى تذوب

اضيفي البصل و قلبي لحتى يصير شفاف

اضيفي الجزر و قلبي

اضيفي الطحين مع التقليب لمدة دقيقتين

اضيفي مرق الدجاج و الملح و الفلفل و البروكلي و اتركي الخليط يطبخ لمدة ٢٠ دقيقة

اضيفي الحليب و الجبنة التشيدر و قلبي لحتى تذوب الجبنة

قدميها مع الخبز المحمص و صحة و هنا .

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Roasted cream of tomato soup …. شوربة البندورة المشوية

Standard

Ingredients:

  • 5 large tomatoes
  • 1 small head garlic , peeled
  • 1/2 onion , peeled, diced
  • 4 tbs oil
  • 1 red bell pepper
  • 1 1/2 tbs sugar
  • 1 tsp black ground pepper
  • 1/2 tsp kosher salt 
  • 1/2 tsp dried basil
  • 1/4 cup heavy cream, heated to a boil
  • 1 1/2 cup vegetable or chicken broth

Method:

  1. Preheat oven to 400F.

  2. Line a baking pan with parchment paper.

  3. Wash the tomatoes and peppers. Peel garlic cloves and the onion.

  4. Cut the tomatoes into 6 wedges and arrange on the baking sheet. With the garlic, onions and peppers.

  5. Drizzle with about 2 Tbsp of olive oil. And sprinkle with salt and pepper.

  6. Place the baking sheet in the middle rack of the preheated oven for about 30 minutes.

  7. In a big pot, transfer the roasted vegetable. Use your hand blender (immersion mixer) to purée the roasted veggies until smooth and silky.

  1. Add broth, sugar and adjust the salt. Add dried basil and let cook for 5 minutes.

  2. Stir in heavy cream and turn heat off.

  3. Garnish with fresh basil and croutons.

  4. Enjoy!!

Creamy roasted tomato soup … شوربة البندورة المشوية بالكريما

Standard

Ingredients:

  • 5 large tomatoes
  • 1 small head garlic , peeled
  • 1/2 onion , peeled, diced
  • 4 tbs oil
  • 1 red bell pepper
  • 1 1/2 tbs sugar
  • 1 tsp black ground pepper
  • 1/2 tsp kosher salt 
  • 1/2 tsp dried basil
  • 1/4 cup heavy cream, heated to a boil
  • 1 1/2 cup vegetable or chicken broth

Method:

  1. Preheat oven to 400F.

  2. Line a baking pan with parchment paper.

  3. Wash the tomatoes and peppers. Peel garlic cloves and the onion.

  4. Cut the tomatoes into 6 wedges and arrange on the baking sheet. With the garlic, onions and peppers.

  5. Drizzle with about 2 Tbsp of olive oil. And sprinkle with salt and pepper.

  6. Place the baking sheet in the middle rack of the preheated oven for about 30 minutes.

  7. In a big pot, transfer the roasted vegetable. Use your hand blender (immersion mixer) to purée the roasted veggies until smooth and silky.

  1. Add broth, sugar and adjust the salt. Add dried basil and let cook for 5 minutes.

  2. Stir in heavy cream and turn heat off.

  3. Garnish with fresh basil and croutons.

  4. Enjoy!!

Fasoulia bzait … green beans in olive oil …. فاصوليا بزيت

Standard

Ingredients :

  • 1 16 Oz bag frozen French cut Green Beans
  • 1 small diced Onion
  • 3 medium size diced Tomatoes
  • 1 tbs tomato paste
  • 1/4 cup Olive Oil
  • 2 big gloves Garlic crushed
  • Salt and Pepper to taste

Method:

  1. Sauté onion in olive oil on medium heat until softened and translucent.
  2. Add green beans, saute until they get a bit of color and onion turns golden. Add Tomatoes, tomato paste,salt and pepper .
  3. Cover tightly and simmer until the beans are cooked 15-20 minutes .
  4. Add Garlic and stir to combine .

Serve hot or cold with Pita Bread .

Cream of mushroom soup …. شوربة كريما المشروم

Standard

Ingredients

  • 2 tbs unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion, diced
  • 1 1/2 tbs all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 5 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste

Method:

  1. Melt butter in a large soup pot over medium-high heat, cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices, reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
  2. Sauté onion with mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken broth into mushroom mixture. Bring to a simmer and cook for 30 minutes. Remove thyme bundle.

3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick. Or use the immersion blender.

4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Turkish red lentil soup … شوربة العدس على الطريقة التركية

Standard

Ingredients:

• 1 cup red lentils, rinsed and drained

• 1 small onion finely chopped

• 1 potato chopped

• 1 carrot chopped

• 1 tbs tomato paste

• 1 tbs pepper paste

• 1 tsp paprika

• 1/2 -1 tsp red pepper flakes depends on how spicy you like it.

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tbs dried mint

• 3-4 tbs vegetable oil

• 5 cups Vegetable or chicken broth

Method :

1 Sauté the finely chopped onion in oil until translucent,

2 Stir in the tomato paste, pepper paste. Cook for 2-3 minutes.

3 Add in the rinsed lentils, potato and carrot, and stir for 1 minutes.

4 Add 5 cups of broth and boil until the lentils are fully cooked.

5 Add spices, and stir.

6 Blend the soup with the hand mixer into a smooth consistency.

7 Crush the dried mint in between your hands.

8 Stir to combine, If it’s too thick add some more hot waterproof broth.

9 Taste it to adjust salt.

10 Serve in a bowl with a piece of lemon and pita bread crackers.

Pumpkin soup … شوربة القرع

Standard

Ingredients

  • 6 cups chicken stock
  • 1 1/2 tsp salt
  • 4 cups pumpkin puree
  • 1 cup chopped onion
  • 1/2 tsp fresh chopped sage
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 1/2 tsp crushed red pepper
  • Chopped parsley for garnish

Method:

  1. Heat stock, salt, pumpkin, onion, sage, garlic, and red pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) if using a food processor or blender. Or you can use the hand mixer.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley or pumpkin seeds.
  4. Enjoy!!