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Archive for the ‘Soup’ Category

Mushroom, Cider & Blue Cheese Soup

We made this soup on the strangest St Patrick’s day ever. There was no parade, the restaurants have all closed down and city streets are virtually empty. There is lots of panic buying going on, the supermarket aisles for tinned goods and toilet rolls have been decimated. We’re not down though, we’re positive we’ll all get through this and hopefully be stronger and better people on the other side. We’re continuing to buy fresh food, there’s lots of it available, and cook nice recipes like this soup by Gill Meller.

Mushroom, cider & blue cheese soup – serves 4 to 6

  • 500g wild and cultivated mushrooms (we used all chestnut mushrooms as it’s not autumn and wild ones aren’t available)
  • 25g butter, plus an extra bit, for frying
  • 1 leek, sliced
  • 1 small potato, peeled and diced
  • 1 large onion, chopped
  • 2 garlic cloves, peeled
  • 1 tsp thyme leaves
  • 750ml veg stock or chicken stock
  • 250ml dry cider
  • 100ml double cream
  • 75g blue cheese, plus extra to serve if you like
  • a small bunch of parsley, finely chopped, to serve

Clean the mushrooms with a damp piece of kitchen paper and roughly chop them but keep about 100g over to fry and use as a garnish. The mushrooms for the garnish can be sliced.

Melt the butter in a large pan with a splash of olive oil, over a medium heat. When it starts to foam, add the leek, potato, onion and garlic. Cook for 10 to 15 minutes or until the onion is soft but not browned. Add the mushrooms and thyme and cook for another 5 minutes. Add the stock, cider and some seasoning, then bring to a simmer. Cook for 12 to 15 minutes or until tender. Purée the soup until smooth (or smoothish if you’re using a stick blender).

Add the cream and blue cheese to the soup and gently return to a simmer. Season to taste and keep warm over a very low heat.

Heat a knob of butter and a splash of oil in a frying pan and sauté the reserved mushrooms for 8 to 10 minutes or until well cooked and golden brown. Season the mushrooms.

Serve the soup in warm bowls with the mushrooms and parsley sprinkled over. You can also sprinkle over some more crumbled blue cheese if you like.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Curried Squash, Lentil & Coconut Soup

It seems like there’s a storm every weekend in Ireland at the minute. Stuck indoors again it’s an opportunity to make some soup. This is the soup we made for Storm Jorge.

Curried squash, lentil & coconut soup – serves 6

  • 1 tbsp olive oil
  • 1 butternut squash, peeled, seeded and diced
  • 200g carrots, diced
  • 1 tbsp curry powder
  • 100g red lentils
  • 700ml veg stock
  • a tin of reduced-fat coconut milk
  • coriander and naan bread, to serve

Heat the oil in a large pot, then add the squash and carrots and toss around for a minute before stirring in the curry powder and cooking for a minute more. Add the lentils, the vegetable stock, coconut milk and some seasoning, then bring to the boil. Reduce the heat and simmer for 15-18 minutes or until the vegetables are soft.

Blitz the soup with a hand blender or food processor. Check the seasoning and serve with the coriander over the top and some naan bread on the side.

(Original recipe by BBC Good Food).

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Monastery Soup

The second Bulgarian recipe we’ve cooked from Black Sea by Caroline Eden and one of the best soups we’ve had in ages. We think it’s the combination of sweet peppers and parsnip with the spicy broth that makes it so good. Serve with a good slick of olive oil and a dollop of sour cream on top.

Monastery Soup – serves 4

  • 2 tbsp sunflower oil
  • 1 large red or yellow pepper, diced very finely
  • 1 large onion, finely diced
  • 1 parsnip, finely diced
  • 2 carrots, sliced into thick rounds
  • 1 tsp sweet paprika
  • a good pinch of chilli flakes
  • 2 garlic cloves, crushed
  • 700ml veg stock
  • a tin of haricot beans, drained and rinsed
  • a tin of kidney beans, drained and rinsed
  • flat-leaf parsley & mint, chopped (to serve)
  • 1 tbsp extra virgin olive oil (to serve)
  • 2 tbsp sour cream or crème fraîche (to serve, optional but good)

Warm the sunflower oil in a large pot, then add the pepper, onion, parsnip and carrot with some salt. Cook for about 7 minutes or until the onion is translucent.

Add the paprika, chilli flakes, garlic and some black pepper and continue to cook for another few minutes. Add the stock and beans and turn up the heat. When the soup starts to boil, turn the heat down and leave to simmer for 20 minutes, or until the vegetables are cooked through (try one of the carrots). Remove from the heat and divide between warm bowls. Sprinkle over the herbs and a drizzle of olive oil. A spoon of sour cream on top is also really good.

(Original recipe Black Sea by Caroline Eden, Quadrille, 2018)

 

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Carrot & parsnip soup with chorizo

A soup that looks like sunshine, perfect for grey days!

Parsnip & carrot soup with chorizo – serves 2

  • olive oil
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • ¼ tsp cumin seeds
  • 3 parsnips, peeled and chopped
  • 3 carrots, peeled and chopped
  • 800ml chicken stock
  • 2 cooking chorizo, chopped

Fry the onion, garlic & cumin in a little olive oil in a saucepan until softened.

Add the parsnips, carrots and chicken stock and simmer until the vegetables are soft.

Purée the soup and loosen with a little water if it’s too thick, season to taste.

Fry the chorizo in a little olive oil until crispy.

Serve the soup with the chorizo on top.

(Original recipe by Lulu Grimes in Olive Magazine, January 2013.)

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Cauliflower & chestnut soup

Got chestnuts? We made this with a vac-pack we still had in the drawer from last Christmas. A really delicious soup and perfect for using a post- or pre-season chestnut surplus!

Cauliflower & Chestnut Soup – serves 4

  • ½ tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large cauliflower, cut into florets
  • 250ml milk
  • 850ml vegetable stock
  • 150ml double cream
  • 200g pack vacuum-packed chestnuts, roughly chopped
  • 25g grated Parmesan, to serve

Heat the olive oil in a large saucepan, then add the onion and cook gently for 8 to 10 minutes or until softened. Add the cauliflower, milk and stock, then bring to a simmer and cook for 10 to 12 minutes or until the cauliflower is tender.

Add the cream, season well, and bring back to the boil. Remove from the heat and add the chestnuts, then blend with a hand blender until smooth. Season to taste and serve with shaved Parmesan, lots of black pepper and a drizzle of olive oil.

(Original recipe from BBC Good Food)

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Potato, Courgette, Chickpea and Rosemary soup

This is such a simple soup but it just tastes full of goodness. We loved it and we are loving Rachel Roddy’s cookbook – Two Kitchens – which is full of simple ideas that work perfectly.

Potato, chickpea, courgette and rosemary soup – serves 4 – Zuppa di patate, ceci, zucchine e rosmarino

  • 1 large white onion, chopped
  • 6 tbsp extra-virgin olive oil
  • 1 large sprig of rosemary
  • 1 large potato, diced
  • 2 medium courgettes, diced
  • a pinch of red chilli flakes
  • 800g tinned chickpeas, drained
  • grated pecorino, we used lots but as you please

Warm the olive oil and onion in a heavy-based pan over a medium-low heat and cook until the onion is soft. Add the rosemary and cook for another minute or two.

Add the courgettes and potatoes to the pan with the chilli flakes and stir until everything is coated in the oil.

Add the chickpeas,  1 litre of water and some seasoning.

Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for about 30 minutes, or until the potatoes are beginning to fall apart. Taste for seasoning and serve with the cheese.

(Original recipe from Two Kitchens – Family Recipes from Sicily and Rome by Rachel Roddy, HEADLINE HOME, 2017)

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Chickpea fennel & leek soup

We recently bought a copy of the Venetian cookbook, Polpo, by Russell Norman – it’s about 7 years since it was published and we’ve been coveting it ever since. This soup doesn’t sound exciting but it’s absolutely delicious and will fill even the hungriest of bellies (perhaps with some bread).

Chickpea, leek  & fennel soup – serves 6 to 8

  • 500g dried chickpeas
  • 2 litres chicken stock
  • a pinch of dried chilli flakes
  • 2 shallots, finely diced
  • 2 leeks, cut into 1cm pieces
  • 2 small fennel bulbs, cut into 1cm pieces

Cover the chickpeas in water and soak overnight. Drain and put into a heavy-based pan with the chicken stock. The stock needs to cover the chickpeas by about 3 cm. Add the dried chilli and cook until tender (start checking after the first 30 minutes but they could take an hour).

Heat a little olive oil in another heavy pan and sweat the shallots, leeks and fennel until soft. Season with salt and pepper. Combine the chickpeas and stock with the sweated vegetables and simmer for 5 minutes.

Remove about a quarter of the veg and chickpeas and set aside (we forgot to do this!). Blend the remainder until smooth. Return the reserved veg and chickpeas to the pan and season to taste. Serve with a drizzle of good olive oil.

(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)

 

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