Soup for the soul???

I’ve always associated soups in the past as being a cure for bad colds or something you’d order at a Chinese restaurant (and my favorite being, off course ‘Chicken sweet corn’ soup).

I’ve always heard of the benefits of soup but was too damn lazy to make them in the past.

Today being a Sunday, I thought why not try. And I found this real simple recipe by Martha Stewart http://www.marthastewart.com/353233/spring-onion-soup. Trust me even you men out there can try a hand at this one. And believe it or not, its actually TASTY. Yes it is healthy and tasty, who’d have thought that 

Spring Onion Soup

• Prep Time 10 minutes
• Total Time 60 minutes
• Yield Serves 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
• 2 1/2 teaspoons coarse salt (or to taste)
• 1 1/4 cups homemade or low-sodium store-bought chicken stock (or soup cubes)
• 2 cups water

Directions

1. Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
2. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
3. Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
4. Divide soup among 4 bowls, drizzle with oil or a little cream, and serve with flatbread on the side.

Zabaglione with Fresh Peaches and Cherries

I’ve always enjoyed fruits by themselves without any dressings…..but this evening while I was chopping up some fresh peaches to eat for a snack, I said why not try a simple Fruit Salad recipe. So came across this one Martha Stewart which I modified to suit my liking.

Yield: Serves 2

Ingredients

• 3 peaches
• 1 large egg yolk
• 2 tablespoons White wine
• 1 Tsp honey oneyHoney
• 1 cup Cherries

Directions

1. Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.

2. In a heatproof bowl set over (but not touching) simmering water, add egg yolk, wine, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.

3. Divide peach halves evenly between 2 plates. Fill peach halves with cherries and spoon over zabaglione. Serve immediately.