Recipes

Zimbabwe W.I. - Soups

GAZPACHO

Ingredients

•     4 tomatoes, (skinned and quartered)    Cucumber, about 10 cms
•     1/2 green pepper    1 tablespoon tarragon vinegar
•     1 small onion    1 tablespoon Red Seal oil
•     2 stalks celery    1 teaspoon worcester sauce
•     small clove garlic    Parsley
•     Seasoning to taste    142 ml cold water

Method

Blend all ingredients in liquidizer and chill thoroughly before serving. The above quantities can be varied according to taste and 1 small tin tomatoes substituted for the fresh tomatoes.

POTATO BROTH

Ingredients

•     1 kg Potatoes    Half a Tablespoon Gloria Flour
•     1 Onion    300 ml Milk
•     90g. Butter or Margarine    1200 ml. Stock/Water
•     2/3 sticks of Celery    Seasoning to taste

Method

Slice vegetables and toss in melted fat.

Add Stock (if water, one Oxo cube)

Add Salt and Pepper

Boil until soft.

Either sieve or liquidise.

Return to saucepan

Add flour blended with milk, keep stirring until boiling. 

Simmer for two to three minutes

Serve hot. 

SWEET CORN CHOWDER

Ingredients

• 1 tin creamed Sweetcorn    
• 1 large sliced onion
• 110g Cooked chopped Bacon    
• 2 cups diced cooked potatoes
• 3 cups milk    
• 3 cups water
• 1 tablespoon cornflour to thicken, if required.
• 1 teaspoon salt 

Method

Cook together until onions are soft. 

CONGRATULATIONS FROM NORTON W.I.
5

PERSIAN CUCUMBER SOUP

Ingredients

•     300 ml plain yoghurt
•     3 cucumbers peeled and grated
•     1 clove garlic crushed
•     150 ml milk (or chicken stock)
•     2 tablespoon chopped mint
•     1 tablespoon sultanas

Method

Combine all ingredients.
Season to taste.
Chill at least 2 hours
Serve in chilled cups or bowls
Very refreshing on a hot day

MULLIGATAWNY SOUP

Ingredients

• 1 Onion, chopped    
• 2 Carrots, chopped
• 1 cup Tomatoes, skinned & chopped (or tinned)    
• 3 sticks Celery, chopped    
• 1 Apple, peeled cored & chopped    
• 50 gms Dripping    
• 2 tablespoons Gloria Plain Flour  
• 2-4 teaspoons Curry Powder
• 1 Litre Beef Stock  
• 100 gms cooked Beef, minced (or raw mince with the veg)
•  50 gms cooked Rice    
• A little garlic if desired

Method

1. Fry vegetables & apple in dripping till soft (also raw mince) — till coloured

2. Stir in flour & curry powder & cook 1 minute

3. Add stock, bring to boil & simmer covered for about 1 hour

4 Add cooked mince and rice — bring back to boil & serve

BERYL CASTLE-WARD CONGRATULATES N.F.W.I.Z. ON OUR 70TH ANNIVERSARY
6

CREAM OF ASPARAGUS SOUP

Ingredients

•     1/2 kg fresh asparagus
•     1 litre chicken stock
•     1 leek or small onion
•     salt and pepper
•     1 carrot
•     2 egg yolks
•     4 tablespoons butter, lard or oil
•     4 tablespoons Red Seal flour
•    50 ml fresh cream

Method
Wash the asparagus well, cut off the tips and cook them in boiling water just until tender. Drain and set aside.
Chop the stalks into small pieces. Heat the butter in a soup pot and in it, saute the leek or onion, minced, and the carrot, chopped with the pieces of asparagus. Stir in the flour, then add the stock and season with salt and pepper. Bring to a boil and simmer the vegetables for an hour. Puree them in a processor or blender, then strain through a sieve. Reheat the strained soup. In a bowl, beat the egg yolks with the cream. Very slowly beat a ladleful of the hot soup into the yolks, then whisk the yolk mixture into the soup. Heat, but do not boil. Season with a grating of nutmeg and add the cooked asparagus tips to the soup. Makes 4 servings, though the soup can be thinned with additional stock. Other vegetables — courgettes, spinach, cauliflower, peas — can be prepared in the same manner. The soup is very good sprinkled with grated cheese.

Eva H. Matthews.
Jumbo W.I.

HOME MADE SOUP

Ingredients

•     1 shin bone with meat    1/2 cup Red Seal barley
•     1/2 cup butter beans    1/2 butternut
•     1/2 cup Red Seal Sugar Beans    2 leeks or onions
•     2 large carrots    2 sticks celery
•     2 potatoes    approx 6 cups water (or more)

Method

Pressure cook meat and beans approximately 1/2 hour.

Cut and peel all other vegetables, place in pot,

Add meat and beans from pressure pot,

Add barley, water, salt and pepper.

Let simmer for about 1 hour,

When vegs are soft and barley cooked, place chunks of vegetables through blender and return to pot, this thickens the soup and gives a nice colour.

Any vegetables can be used besides the above.

This can be frozen, and just defrosted as required.

ALL BEST WISHES FROM MASVINGO W.I.
7

POTATO SOUP
Ingredients

•     250 g Steak Mince
•    1 1/2 kg Potatoes
•     1 Leek
•     2-3 Carrots
•     2300 mls water 
•    Salt and pepper

Method
Put mince in pan and slowly add water mixing well. Clean the leeks and slice thinly, grate carrots, peel potatoes, cut in half lengthwise and then slice thickly. Add to soup, salt and pepper to taste. Boil for 2-3 hours.

CREAM OF LETTUCE SOUP
Ingredients

• 1 medium sized Lettuce — cut coarsely
•     1 medium Onion chopped
•     Pinch of nutmeg    
• 250 g sliced potatoes
• 4 cups of chicken stock (can use cubes)
•     1 tablespoon butter or Oil
• salt & pepper and a pinch of sugar

Method
Cook the onion and lettuce slowly in the butter. Cover the pan, season with salt and pepper, sugar and nutmeg and cook 5-10 minutes. Add potatoes and chicken stock and simmer covered for 30 minutes. Cool slightly and liquidize. Serve hot or cold garnished with cream and paprika or parsley or chopped garlic chives. Soup can also be thinned with milk. Can be made with 400g spinach or watercress instead of lettuce.

ITALIAN EGG AND TOMATO SOUP

Ingredients

•     2 spring onions chopped
•     1/4 cup finely chopped celery
•     1 clove garlic crushed
•     2 tablespoons olive oil
•     1 tablespoon butter
•     1 cup seeded and peeled tomatoes
•     1 tablespoon chopped basil
•     1/2 teaspoon oregano
•     5 cups chicken stock
•     4 mushrooms finely sliced & fried in butter 
•     2 eggs beaten
•     2 tablespoons grated cheese
•     Red Seal salt and pepper
•     chopped parsley for garnish

Method

1. Cook onions, celery, garlic in oil and butter — 5 mins
2. Add tomatoes, basil, oregano and stock —12 minutes
If wished soup may be pureed at this stage.
3. Add mushrooms and seasoning
4. Combine eggs and cheese and put a spoonful into each serving bowl Pour the soup over, stirring all the time. Sprinkle with parsley. Serve at once.

CONGRATULATIONS ON OUR 70TH ANNIVERSARY--JOAN PARKER

8    

AVOCADO SOUP

May be served either hot or chilled

Ingredients

•     25 ml butter
•     50 ml plain flour
•     375 ml hot chicken stock
•     1 very large or 2 med. avocados
•     10 ml lemon juice
•     4 sprigs parsley
•     1 small spring onion or a little onion, chopped
•     pinch sugar
•     salt and pepper
•     Avocado balls and paprika to garnish

Method

Melt butter in saucepan, stir in flour and when absorbed remove and slowly stir in milk and stock. Return to stove and stir until thick & smooth — use wire whisk to avoid lumps. Mash avocado with lemon juice and add to white sauce with parsley, onion and sugar. Pour into blender or puree until smooth.
Tore-heat put in top of double boiler and stir. On no account must it boil or even bubble. Check seasoning and serve with garnish. May also be served icy cold.

PUMPKIN or BUTTERNUT SOUP

Ingredients

•     30 g Buttercup Margarine
•     1 large onion chopped
•     500 g butternut, seeded & chopped
•     2 medium pototoes peeled & cubed
•     2 carrots diced
•     5 ml ground ginger
•     5 ml ground cinnamon
•     1 litre chicken stock
•     250 ml milk
•     5 ml honey
•     2 ml paprika

Method

Add butternut to heated margarine together with onion, potatoes, carrots, ginger and cinnamon. Toss together over low heat for about 5 minutes, then add stock, milk, honey, paprika & salt to taste.
Bring to boil, half-cover and simmer until vegetables are soft.
Cool a little then puree until smooth.
Adjust seasoning, then reheat and serve.

CONGRATULATIONS TO N.F.W.I.Z. ON ITS 70TH ANNIVERSARY—JEAN SMITH

9

CREAMY TOMATO AND CARROT SOUP

This soup can be served hot or cold.

Method

In a large saucepan saute the onion and garlic in oil until soft. Add the carrots and apple and stir fry for about one minute more. Add the grated tomato, chicken stock and all the seasonings, and simmer until the vegetables are soft. Strain the soup by pouring it through a sieve. Reserve the stock. Puree the vegetables in a food processor. Add the pureed vegetables to the stock and blend. Correct the seasonings and add salt if necessary. If serving the soup hot, heat through stirring in the cream just before serving. Garnish with finely chopped parsley croutons. This serves 4.

KIDNEY SOUP

Ingredients

• 1 ox kidney (about 225 gms), skinned, cored & chopped    
• 1 onion, chopped
• 1 litre beef stock    
• Dash of Worcester sauce
• 1 teaspoon of Tomato puree    
• Some mixed herbs or a bouquet garni
• Garlic if desired

Method

1. Put all ingredients into a crock-pot and pour over hot stock Leave to cook overnight —1 hour on high and remainder on low
2. Next morning put through liquidiser or food processor
Re-heat when wanted

Alternative Method

1. Fry kidney & onion in some dripping till beginning to brown
2. Thicken with seasoned Gloria flour
3. Add stock & bring to boil
4. Add Worcester sauce & tomato puree
5. Cover and simmer for at least 1 hour, then liquidise
6. Reheat as desired