It might put you off that this old recipe because it starts off “Place the barley in a large bowl. Cover with water; soak overnight”. But if you be bothered doing it the barley will make the soup delicious and when you add in the lamb and vegetables you’ll end up with a very hearty and warming winter dish.
This is a quick and easy Chicken and Sweet Corn soup. I usually use Chicken Noodle Soup when I make the easy version, but I like this idea of using 2 minute noodles instead. The soup looks thicker and chunkier.
Seafood chowder recipes range from complicated to easy, from expensive fish or like this one canned pink salmon. I love the rich creamy texture that the potatoes give a chowder and adding creamed sweet corn, as with this recipe, is just a bonus,
This is a good combination of sweet potato (kumara) and plain potatoes. When you add in the extra vegetables and all the spices then serve it up with some Turkish bread you’ve got a great winter warmer
For me one of the best things about winter is homemade soup. In the old days Mum’s soups started with ham, chicken, lamb or whatever bones she bought at the butcher’s that week. She’d add vegetables and then cover the lot with cold water, bring it to the boil and cook it for a few hours. The next step was to allow the soup to cool so that the fat from the bones could solidify and it was then carefully taken off. The resulting soup was worth all that effort, but modern recipes like this one make the job a whole lot easier.
I was surprised to find this cutting amongst Mum’s collection as I didn’t realise she had the recipe. It was a starter I made a lot when I first got married. I wasn’t much of cook then and this could be prepared beforehand and was easy to make. It tasted quite good and always seemed to be enjoyed, but it shows how much tastes have changes as I don’t think I’d serve it up to anyone these days.
This is a low kilojoule recipe for Chicken Noodle Soup. I like that beside the chicken and noodles it also has carrot, leek, creamed corn and two types of onions. More than just a soup, more like a meal in a bowl.
For those who find Pumpkin Soup a little bland adding sweet corn really makes a difference.
In the 1950s except for fish and chips Chinese was the only takeaway available, you even had to take your own saucepan to the shop for them to put the food in – no plastic containers then. Chicken & Corn soup was always a favourite. Somewhere along the line someone came up with this make-at-home version, which can be adapted to suit what you like or what you have in the cupboard. It’s not as good as the Chinese restaurant variety, but it still tastes good.
Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.
ZUCCHINI SOUP
Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.
Beb's Recipe Drawer 