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Watercress & Lime Soup


 

 

soup1

 

Serves 6

 


This soup is equally delicious served hot or cold. Don't overcook the watercress, or it will lose its color.

 

Ingredients:

 

50 g (2 oz) butter

 

250 g (8 oz) potato, diced

 

250 g (8 oz) leek, chopped

 

3 bunches watercress, stalks removed

 

1 liter (1 3/4 pints) chicken stock, salt and pepper to taste, grated rind and juice of 1 lime 4 tablespoons cream watercress sprigs to garnish

 

 

 

1- Melt the butter in a large pan. Add the potato and leek, and cook gently for about 10 minutes until soft.

2-Meanwhile finely chop the watercress. Add the chicken stock to the pan, bring to the boil and add a pinch of salt. Add the watercress and simmer for 8 minutes.

 

3-Transfer to a food processor or blender and puree until smooth.

 

4-Return the soup to the pan. Add the lime rind and juice, check the seasoning and heat through.

 

5 - Transfer to individual soup plates, swirl in the cream and serve garnished with watercress.

 

Thai-Style Hot & Sour Soup
Serves 6

 

 

This soup uses typical Thai ingredients- dried lemon grass and straw mushrooms- available from larger supermarkets. Use button mushrooms, if you prefer.

 

15 liters (27 pints) chicken stock


2 tablespoons dried lemon grass


1 tablespoon grated lime rind salt to taste


3 tablespoons lime juice


teaspoon chili paste


teaspoon sugar


x425 g (15 oz) can straw mushrooms, drained


125 g (4 oz) bean sprouts


1 bunch spring onions, thinly sliced


250 g (8 oz) frozen prawns, defrosted


2 small red chilies, seeded and thinly sliced


3 tablespoons coriander leaves

 

 

 

1- Put the stock, lemon grass and lime rind in a large pan. Bring to the boil, lower the heat and simmer gently for 15 minutes.

2-Strain the stock and return to the pan. Season with salt, then add the lime juice, chili paste and sugar. Stir well

 

3- Add the mushrooms, bean sprouts and spring onions. Simmer for 1 minute.

 

4-Add the prawns and simmer for a few seconds to heat through.

 

5-Serve in individual bowls, sprinkled with chili slices and coriander leaves

 

Last Updated: June 7th, 2011

 

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