Chicken Noodles Soup, Spinach & Cauliflower Soup And Croutons by Zarnak Sidhwa

Ingredients for Chicken Noodles Soup:

• Chicken pieces 1 kg
• Carrots, sliced 1/2 kg
• Celery 2-3 springs
• Onion, peeled whole 1
• Garlic, chopped 5 cloves
• Parsley Few springs
• Water 3 liters
• Chicken stock cubes 2
• Salt to taste
• Black pepper to taste
• Thin noodles, boiled 4 oz
• Dill, chopped 2 tbsp

Method:

1. In a large pan add chicken, carrots, parsley, onion, garlic and celery, add water and let boil, using a slotted spoon skim off the excess foam that rises to the top. Lower heat add cubes,  salt, and pepper, simmer gently covered, add more water if it evaporates.
2. When chicken is done remove from soup and de-bone and add back in.
3. Discard bones, parsley and onion, spoon soup in individual bowls add noodles and garnish with dill and serve hot.

Ingredients for Spinach & Cauliflower Soup:

For Cauliflower Soup:

• Cauliflower half
• Butter 1 tbsp
• Onion 1 small
• Chicken or vegetable stock 3 cups
• Salt to taste
• Black pepper to taste
• Cream 2 tbsp

For Spinach Soup:

• Spinach 250 gm
• Pine nuts 1 tbsp
• Butter 1 tbsp
• Garlic 1 clove
• Onion 1 small
• Chicken stock  2 cups
• Parsley few drops
• Corn flour 3 tsp
• Salt to taste
• Black pepper to taste

Method:

1. For the cauliflower soup, melt butter, add in onion, cauliflower, stock, and cook till done, add in a blender and puree, push through a sieve and return soup to pan, season with salt and pepper, re-boil and add in the cream.
2. Do not boil, but just heat through. For the spinach soup, add butter, crushed garlic, parsley springs, onion, spinach and stock, boil, add toasted pine nuts blend and then puree and press through a sieve, return soup to pan, add in combined corn flour and water, boil and add salt and pepper.
3. Pour soups in two different jugs, with a jug in each hand  pour individual soups in a bowl at the same time, then gently and serve immediately.

Ingredients for Croutons:

• Bread slices, crusts 4-6
• Butter 2 tbsp
• Garlic, chopped 1 tbsp

Method:

1. Cut bread in cubes and saute in butter and garlic, remove when brown and crisp. Drain on paper towels and let cool, use to top soups.
2. They can also be baked in the oven for 10-15 minutes or till crisp.