Chilled Berry Soup Recipe Created by Ruth Paget

Chilled Berry Soup Recipe Created by Ruth Paget

A glass of Prosecco or Chenin Blanc goes well with this berry soup, if you drink alcohol.  Otherwise you can drink apple juice or a chilled herbal tea with this refreshing soup that is good on a hot summer day.

You will need a food processor to make this recipe.

Serves 4

Ingredients:

-2 cups raspberries

-2 cups strawberries

-4 cups chilled water

Steps:

1-Place all ingredients in the bowl of a food processor fitted with the blade attachment.  Cover and blitz until the soup is smooth.

2-Serve chilled.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Ratatouille Recipe Created by Ruth Paget

Ratatouille Recipe Created by Ruth Paget

I use Japanese eggplants for this stew, since you do not have to salt and drain them like you do Italian eggplants to remove bitter juices.

You will need a covered soup pot to make this recipe.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-2 cubed Japanese eggplants

-2 sliced zucchini

-3 seeded and chopped sweet peppers (red, yellow, and green)

-4 chopped tomatoes with seeds

-1 branch rosemary

-1 branch thyme

Steps:

1-Sauté onions, garlic, and eggplant in olive oil for 5 minutes in a soup pot.

2-Add zucchini to the pot and sauté for 5 minutes.

3-Add peppers to the soup pot and sauté for 5 minutes.

4-Add tomatoes to the soup pot and sauté for 5 minutes.

5-Place rosemary and thyme on top of the vegetables.  Cover the pot.

6-Bring the stew to a boil and then lower the heat.  Cook on low heat for 45 minutes.  Resist the temptation to uncover the stew until it is done cooking.

Serve with garlic toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Curry Carrot Soup Recipe Created by Ruth Paget

Curry Carrot Soup Recipe Created by Ruth Paget

Every family in India claims to have their own personal “curry” or spice mix.  I have one, too, which uses spices that are readily available in the United States.  I like the sweet flavor in my curry combination that does not have any sugar.

You will need an immersion blender to make this soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-2 tablespoons butter

-1 large, peeled, and chopped onion

-1 tablespoon cinnamon

-1 teaspoon dry ginger

-1 teaspoon turmeric

-2 cups peeled and chopped carrots

-1 (12-ounce) can chicken broth

-32 ounces water

-1 cup cream

Steps:

1-Sauté onions, cinnamon, ginger, and turmeric in olive oil and butter for 5 minutes in a soup pot.

2-Add carrots, chicken broth, and water to the soup pot. 

3-Bring soup to a boil and let boil for 30 minutes.

4-Insert an immersion blender and purée the soup until it is smooth.

5-Add cream and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Fish-Tomato Soup Recipe Created by Ruth Paget

Fish-Tomato Soup Recipe Created by Ruth Paget

Frozen, unbreaded fish fillets can be used to make this soup.  If the fish is half thawed, it is easier to cut it into cubes.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-4 unbreaded, frozen fish fillets cut into cubes

-1 (12-ounce) can diced tomatoes

-1 cup macaroni pasta

-2 tablespoons tomato paste

-8 cups water

-1 tablespoon Italian seasoning

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add fish cubes, diced tomatoes, tomato paste, macaroni pasta, and water.

3-Bring soup to a boil and let boil for 30 minutes.  Pasta should be mushy not al dente.

Serve with garlic bread.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Yellow Lentil Soup Recipe Created by Ruth Paget

Yellow Lentil Soup Recipe Created by Ruth Paget

On our monthly outings to the Detroit suburbs from downtown Detroit (Michigan), my mother and I would often go to Dearborn for Syrian-Lebanese food.

One of my favorite foods was a yellow lentil soup that was less spicy than an Indian dal and more liquid.  The name of the soup was shorbat ads, which I ate with warm pita slices.

You will need a crockpot and an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 cup yellow lentils

-8 cups water for soaking

-8 cups water for cooking + more as needed

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (12-ounce) can chicken stock

-32 ounces water

-1/2 cup lemon juice

-olive oil and paprika to garnish the soup

Steps:

1-Soak lentils overnight in 8 cups water.  Lentils sometimes double in size.  The next day, rinse and drain lentils.  Set aside.

2-Sauté onion and garlic in olive oil for 5 minutes in a skillet.

3-Add lentils, chicken stock, water, and onion mixture to crock pot.  Turn heat to high and cook for 10 hours.

4-When the lentils are soft, turn the heat off and let the soup cool.  Insert the immersion blender and purée lentils till smooth.

5-Reheat soup.  Stir in lemon juice and top with olive oil and paprika.

Serve with warm pita bread (pocket bread).

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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