Best 6 Elephant Soup Recipes

ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK

Steps:

• Sautee onions in butter, in soup pot until transparent.
• Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
• Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
• Add orange juice and cream, heat through and serve, hot.

ELEPHANT'S TOMATO ORANGE SOUP

Steps:

• In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. Puree in a food processor or blender; strain through a sieve or food mill. Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

ELEPHANT DELI TOMATO-ORANGE SOUP

Steps:

• Melt butter in 3 qt saucepan. Add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. Puree with immersion blender. Stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add ceam and heat gently, stirring constantly. Adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

BLUE ELEPHANT TOM YAM SOUR AND SPICY SOUP

Steps:

• Bring 500 ml water to the boil, add chicken stock cube.
• Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
• Bring back to the boil.
• Add prawns, fish sauce and chilli paste.
• Simmer until cooked through.
• Remove from heat, add lime juice.
• Garnish with fresh coriander.

ELEPHANT SOUP

Steps:

• Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
• Add mirepoix to the meat, cook for 1 - 2 minutes.
• Add beef broth and simmer for 45 minutes.
• Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
• Adjust the seasoning and add the butter and cream.

MAMA LEONE'S CHICKEN SOUP (VIA ELEPHANT DELI)

Steps:

• Cook chicken and aromatics in crockpot until tender; 6-8 hours on low. Cube 3 cups meat. Reserve 4 cups broth. Heat oil and butter and saute onions and celery til onions are translucent, 6-7 minutes. Add garlic, tarragon, oregano, paprika, salt and pepper. Cook, stirring, 3-4 min. Add Wondra and stir until well-combined. Slowly whisk in broth and bring to a boil. Add tomatoes and cream. Reduce heat and simmer 20 minutes. Add reserved chicken and simmer 10 min. Just before serving, stir in spinach.