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Archive for the ‘Soup’ Category

Summer Soupe au Pistou

A lovely fresh-tasting soup full of veg and basil – smells just like summer.

Summer soupe au pistou – serves 4 to 6

  • 1 leek, chopped
  • 1 large potato, peeled and chopped
  • 1 celery stick, chopped
  • 1.7 litres of chicken stock (or vegetable stock if you prefer)
  • 2 courgettes, chopped
  • 225g green beans, chopped into short lengths
  • 225g drained tinned haricot beans (or use another white bean)
  • 12 cherry tomatoes, quartered
  • 2 tbsp chopped parsley
  • 2 bunches of basil
  • 3 cloves of garlic
  • 125ml extra virgin olive oil
  • grated Parmesan, to serve

Heat a splash of olive oil in a large pot and gently cook the leek, potato and celery for 5 minutes.

Add the chicken stock, season well and cook for 10 minutes.

Add the courgettes, green beans, haricot beans and cherry tomatoes. Cook for 5 minutes or until the vegetables are tender, then add the parsley.

To make the pistou: whizz the basil and garlic with some seasoning in a blender then gradually add the olive oil.

Top the soup with the pistou and Parmesan.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

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Winter minestrone

We’re never in our own house for Christmas as we travel up north to be with family. That doesn’t stop us on insisting that the stock left in the pot in which the ham was cooked, goes into the freezer ready for us to take home and make minestrone with. The perfect foil for all the over-indulgence in the days preceding.

Winter Minestrone – serves 6

  • 500g cavolo nero, remove any thicker stalks and shred thickly
  • 1 large onion, diced
  • 3 ribs of celery, diced, with a few leaves
  • 6 tbsp olive oil
  • 400g pumpkin/squash flesh, peeled and cut into 1cm chunks
  • 1 potato
  • 400g cooked white beans – we used a tin of cannellini beans
  • 1.5 litres of ham stock, water or bean broth (if you’ve cooked dried beans)
  • A parmesan rind (always good to keep in the fridge to add extra depth of flavour to soups)
  • A small sprig of sage
  • Freshly grated Parmesan, to serve

Wash the cavolo nero, strip any particularly thick stems from the leaves and roughly chop. Roll up the leaves and shred thickly.

Heat the olive oil in a large heavy-based pan and slowly fry the onion and celery with a pinch of salt, until soft, about 8 minutes.

Add the pumpkin/squash to the pan along with the cavolo nero stems and a tiny pinch of salt, stirring until each chunk glistens with oil. Add half the cavolo nero leaves, half the beans, the water and the parmesan rind.

Turn up the heat so the soup is almost boiling, then reduce to a simmer for 30 minutes or until the vegetables are tender. Five minutes before the end of the cooking time, add the rest of the cavolo nero and beans. Taste and season, then add the chopped sage. Allow it to sit for 5 minutes, then serve with some freshly grated Parmesan.

(Original recipe by Rachel Roddy in The Guardian24th November 2017.)

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Potato soup

An invaluable recipe especially in Ireland as we always seem to have surplus potatoes lying around. This is what we cook when ‘there’s no food in the house’ and it’s pretty good.

Potato and fresh herb soup – serves 6

  • 50g butter
  • 425g potatoes, peeled and cut into 1cm cubes
  • 110g onions, cut into 1cm cubes
  • 1 tsp salt
  • 1 tbsp chopped herbs: parsley, thyme, chives
  • 850ml chicken or vegetable stock
  • 125ml creamy milk

Melt the butter in a heavy saucepan. Wait until it starts to foam, then add the potatoes and onions and stir to coat in the butter. Add the salt and some black pepper. Cover with a butter wrapper or some greaseproof paper and the saucepan lid. Sweat gently for about 10 minutes while you bring the stock to the boil in a separate pan.

When the vegetables are softened but not coloured, add the herbs and stock, then continue to cook until the vegetables are completely soft. Whizz the soup until smooth and season to taste. Thin with some creamy milk if necessary and garnish with some more herbs.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Ltd., 2001.)

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Swedish spinach and butterball soup

We loved this spinach soup with and without the melting butterballs, which are a nice addition but by no means essential. Green soup makes us feel good about ourselves (even if there is some cream and butter in it).

Swedish spinach soup with egg butterballs – serves 6

FOR THE BUTTERBALLS:

  • 115g butter
  • yolks of 3 hard-boiled eggs

FOR THE SOUP:

  • 25g butter
  • 1 onion, finely chopped
  • 40g long-grain white rice
  • 1 litre chicken stock
  • 500g spinach
  • 150ml double cream
  • juice of ½ lemon

To make the butterballs, mash the butter and egg yolks together and season with salt and black pepper. Roll into 2.5cm balls, then cover with clingfilm and put into your fridge.

To make the soup, melt the butter in a large saucepan and sweat the onion over a low heat with the lid on for about 10 minutes or until soft but not coloured. Add a splash of water if the pan looks dry. Add the rice and stock and bring to the boil, then simmer for 15 minutes. Add the spinach and push down into the pan with a wooden spoon as it wilts. Bring to the boil, season and cook for 6 minutes, stirring, then cool.

Whizz the soup until smooth, then add the cream. Return to a saucepan to heat and add a squeeze of lemon juice and adjust the seasoning if necessary. Serve hot with the melting butterballs on top.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2011.)

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Carrot & cumin soup

It seems to be getting more and more difficult to buy a carrot, with supermarkets in particular insisting that you buy a huge bag. Why can’t we be like France and just have troughs of veg for us to pick what we need from? This is a suitable end for almost a whole bag of carrots.

Carrot & Cumin Soup – serves 6

  • 35g butter
  • 600g carrots, chopped
  • 110g onion, chopped
  • 150g potatoes, peeled and cut into 1cm cubes
  • 2 tsp freshly roasted and crushed cumin seeds
  • pinch of sugar
  • 1.2 litres light chicken or vegetable stock
  • a little creamy milk (optional)
  • crème fraîche or yoghurt (to garnish)
  • coriander leaves, chopped

Melt the butter until foaming, then add the chopped vegetables. Season with salt, pepper and sugar and add the crushed cumin. Cover with a butter paper and a tight fitting lid. Leave to sweat over a low heat for about 10 minutes.

Remove the lid, add the stock and boil until the vegetables or soft – about 5 to 8 minutes, then purée the soup until smooth. Taste and adjust the seasoning.

Serve in warm bowls with a swirl of crème fraîche or yoghurt if you like and some freshly chopped coriander.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Ltd., 2001.)

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Wild mushroom soup

Make this with wild mushrooms while you get them but it also works well with ordinary chestnut mushrooms.

Wine Suggestion: an old favourite with mushrooms for us is complex and nutty Oloroso sherry. The best are round and rich while remaining dry but if you have one with a touch of sweetness it should work just as well too.

If sherry is not your style then a lighter, earthy red like the Höpler Pannonica red, a blend of Zweigelt, Blaufrankisch and Pinot Noir from Burgenland in Austria is a good pick. Earthy and spices this wine has character and presence while remaining medium bodied and fresh.

Creamy Mushroom Soup – serves 4

  • 25g dried porcini (ceps)
  • 50g butter
  • 1 onion, finely chopped
  • 1 clove of garlic, thinly sliced
  • thyme sprigs
  • 400g mixed wild mushrooms or chestnut mushrooms
  • 850ml vegetable stock
  • 200ml tub crème fraîche
  • 4 slices white bread, about 100g, cubed
  • chopped chives

Put the dried porcini in a bowl and pour over boiling water to just cover.

Heat 25g of the butter in a saucepan and gently cook the onion, garlic & thyme for about 5 minutes or until softened and starting to brown.

Drain the porcini (keep the liquid) then add to the onion along with the fresh mushrooms. Leave to cook for another 5 minutes. Add the stock and the reserved mushroom juice (discard any grit at the bottom), bring to the boil, then simmer for 20 minutes. Add the crème fraîche and simmer for another few minutes then whizz with a hand blender (or similar device) before passing through a fine sieve.

Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. Ladle the soup into bowls and sprinkle over the croûtons and chives.

(Original recipe from BBC Good Food)

 

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