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Posts Tagged ‘Soup’

Avgolemono

Posted in Chicken, Food, Gluten-free, Greek, tagged , , , , , , , , , , , , on 5 June 2025| Leave a Comment »

A Greek chicken and rice soup with egg and lemon. Tastes delicious and can only be good for you.

Avgolemono – serves 4 to 6

  • 125g extra virgin olive oil
  • 2 medium white onions, diced into 1cm pieces
  • 2 medium carrots, diced into 1cm pieces
  • 2 ribs of celery, diced into 1cm pieces
  • 3 large cloves of garlic, peeled and finely sliced
  • 3 bay leaves
  • 500g skinless chicken breasts
  • 125g rice
  • 2 large eggs
  • 75g lemon juice
  • 3 tbsp dill, chopped

Heat the oil in a large pot, then add the onions, carrots, celery, garlic, bay leaves and a pinch of salt. Cook gently for about 30 minutes or until soft.

Meanwhile, put the chicken in a single layer in a large pan and cover with 2 litres of water. Add 2 tsp of fine sea salt, then bring to a simmer with the lid on. As soon as the water simmers, turn the heat right down and cook for 5 minutes, then turn the heat off and leave until cool enough to handle.

Remove the chicken and reserve the cooking liquid. Chop the chicken into 1cm pieces.

Add the rice, chicken and chicken cooking waterto the cooked vegetables and bring up to a gentle simmer. Cook for 30 minutes or until the rice is tender.

Whisk the eggs and lemon juice together, then add a couple of ladlefuls of the hot soup to this mix, whisking constantly, before adding the mixture to the soup in a thin stream, stirring all the time.

Bring the soup back to a simmer and leave for another 5 to 10 minutes, stirring constantly until thickened slightly. Remove the bay leaves and check the seasoning. Stir in half the dill, then take off the heat and leave to rest for 10 minutes.

Seve in warm bowls with the rest of the dill, some more black pepper and a drizzle of good olive oil.

(Original recipe by Nick Bramham in FT Magazine, 1/2 March 2025.)

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Courgette, Pea & Basil Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 4 September 2024| Leave a Comment »

How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.

Courgette, pea and basil soup – serves 8

  • 75ml olive oil, plus extra to serve
  • 1 bulb of garlic, cloves separated and peeled
  • about 1.3kg of courgettes, cut into 3 cm thick slices
  • 1 litre veg stock
  • 500g frozen peas
  • 50g basil leaves
  • 200g feta, crumbled into pieces
  • 1 lemon, finely grate the zest

Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.

Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.

Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)

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Cullen Skink

Posted in Fish, Food, Gluten-free, Soup, tagged , , , , , , , , , , , on 2 May 2024| Leave a Comment »

This must be the easiest and cheapest of fish soups but that does not make it any less delicious! Particularly good after a walk out in the cold. And no it’s not made from “skinks” for all the Aussies out there who may be confused … it’s a classic Scottish soup made from smoked fish!

Wine Suggestion: We would highly recommend pairing this with a peaty whisky like Lagavulin. If this doesn’t rock your boat, or you don’t have a bottle to hand then a dry, aromatic and elegant white, like the Sybille Kuntz Riesling Kabinett makes the whole meal feel refined and very sophisticated too.

Cullen skink – serves 4

  • 50g buttter
  • 1 onion, finely chopped
  • 1.2 litres full fat milk
  • 750g floury potatoes
  • 450g smoked haddock fillet
  • 2 tbsp chopped parsley, plus extra to garnish

Melt the butter in a large saucepan, then add the onion and cook gently for 7-8 minutes.

Add the milk and bring to the boil, then add the potatoes and simmer for 20 minutes until very soft.

Add the smoked haddock and simmer for 3-4 minutes or until cooked and easy to flake. Gently remove the haddock with a slotted spoon onto a plate. Leave until cook enough to handle.

Meanwhile, use your wooden spoon to squash some of the potatoes against the side of the pan to thicken the soup slightly.

When the fish is cool enough to handle, break it into chunky flakes, discarding any skin and bones. Tip the fish into the soup, then add the parsley. Serve in warm soup bowls with a little more parsley.

(Original recipe from Rick Stein’s Simple Supper, BBC Books, 2023.)

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Bacon, Chestnut, Rosemary & Potato Soup

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , , , , , , , , , on 11 February 2023| Leave a Comment »

We have a reputation for using things up, and hence were donated a friends’ leftover chestnuts from Christmas: they thought we would probably use them. No probably about it … here they are in the loveliest Provençal soup recipe by Alex Jackson.

Wine Suggestion: And if you feel inspired then try a La Clef du Recit Menetou-Salon to accompany this dish. A Sauvignon Blanc from the Loire, the soils and aspect give this wine an extra super depth and richness, while maintaining the purity and clarity of expression to make it an excellent match.

Bacon, chestnut, rosemary & potato soup – serves 4

  • 2 tbsp olive oil
  • 60g smoked pancetta lardons
  • 2 medium white onions, finely diced
  • ½ head celery, finely diced
  • 1 carrot, peeled and finely diced
  • 2 fat cloves of garlic, peeled, green middle removed and finely sliced lengthways
  • 1 tsp fennel seeds
  • ½ tsp picked rosemary leaves (no more)
  • a few dried ceps, soaked in boiling water and roughly chopped (reserve the soaking water)
  • 100g cooked chestnuts, broken in half
  • 500g waxy potatoes, peeled and cut into 1.5 cm chunks
  • 1 litre homemade chicken stock or water
  • best extra virgin olive oil, to serve
  • grated Parmesan, to serve

Heat the olive oil in a large heavy saucepan, then add the pancetta and cook over a gentle heat until well browned but not crispy. Add the onion, celery, carrot, garlic and fennel seeds. Add a good pinch of salt and fry slowly for at least 30 minutes, stirring now and then, until soft and sweet.

Finely chop the rosemary, then add to the pan and allow to cook for another couple of minutes. Add the chopped porcini and cook for a few minutes before adding the chestnuts and potatoes. Pour in the liquid from the mushrooms, then add stock until the vegetables are just covered by about an inch of liquid (you can add more as it cooks if you need). Bring to the boil, then simmer for about 30 minutes or until the potatoes are soft. Mash the chestnuts against the edge of the pan to mush them up a bit. The soup should have some liquid but otherwise be quite thick.

Season with salt and pepper to taste, then serve in warm bowls with Parmesan and olive oil drizzled over the top.

(Original recipe from Sardine by Alex Jackson, Pavilion, 2019.)

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Chestnut, Bacon, Bean and Pumpkin Soup

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , , , , , , on 26 January 2023| Leave a Comment »

This is a delicious soup recipe from Cooking by Jeremy Lee. Make it on a cold day when you don’t have very much else to do, it takes an age but tastes amazing. You need to soak the beans the night before.

Chestnut, bacon, bean and pumpkin soup – serves 6

  • 2 small onions
  • 3 sticks of celery
  • 3 large carrots
  • 1 smoked ham hock or diced smoked pancetta
  • 4 tbsp olive oil
  • a small stick of rosemary
  • a small handful of thyme
  • 4 bay leaves
  • 4 cloves of garlic, peeled
  • a big pinch of dried chilli flakes
  • 250g dried borlotti beans, soaked overnight in lots of cold water
  • 1 small pumpkin or a wedge of pumkin, roughly 1kg
  • 250g vac-packed chesnuts
  • Parmesan and good extra virgin olive oil, to serve

Peel and cut the onions, celery and carrot into chunky pieces. If using a smoked ham hock cut it into small cubes.

Warm the olive oil in a wide, heavy saucepan and add the pork, herbs, garlic, chilli flakes and vegetables. Stir well, cover with a lid and cook over a gentle heat, stirring occaionally, for roughly 1½ – 2 hours. If your ring is hot they may take a bit less time than this to become soft and caramelised. The idea is to cook them as slowly as possible until you achieve this then proceed with the recipe.

Drain the beans and rinse under cold water until it runs clear. Put the beans into a saucepan with lots of cold water and bring the boil over a high heat. Drain well and lightly rinse, then tip them on to the vegetables and cover with 4-5cm of water. Bring to the boil, then lower to a simmer and cook for at least an hour or until the beans are tender. Don’t be tempted to stir the soup while the beans are cooking, you want them to hold together.

Heat the oven to 180C and roast the pumpkin whole for 40 minutes to 1 hour or until soft and fudgy. Remove from the oven and leave to cool, then remove the seeds and skin. Purée the cooked pumpkin and add to the cooked beans.

Chop the chestnuts coarsely and add them to the soup, then gently reheat. Take care when stirring to keep the beans as intact as possible. Season well with salt and black pepper.

Serve in warm bowls with lots of grated Parmesan cheese and drizzled with your best olive oil.

(Original recipe from Cooking by Jeremy Lee, 4th Estate, 2022.)

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Summer Minestrone Soup

Posted in Food, Healthy, Italian, Pasta, Soup, tagged , , , , , , , , , , , , , , on 17 July 2022| 2 Comments »

We don’t stop making soups in the summer, and in fact we often need them to use up bits and pieces. At the moment that means the courgettes that are growing faster than we can eat them. Whatever the excuse this is bursting with summery flavours and a joy to eat, especially outside on a hot summer afternoon.

Summer Minestrone Soup – serves 6

  • 3 tbsp olive oil, plus extra for drizzling over to serve
  • 1 onion, finely chopped
  • 1 stick of celery, finely chopped
  • 1 carrot, finely chopped
  • 2 courgettes, finely chopped (use green and yellow if you have them)
  • 70g diced smoked pancetta
  • 1 large clove of garlic, finely grated
  • ½ tsp dried oregano
  • 400g tin cannellini beans
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1.2 litres vegetable stock
  • 1 bay leaf
  • 70g fideua pasta (or other small pasta)
  • 100g kale, stalks removed and roughly chopped
  • a handful of basil leaves, to serve
  • finely grated Parmesan, to serve

Warm the oil in a large saucepan over a medium heat. Add the onion, celery, carrot, courgette and pancetta. Season well with salt and pepper and cook gently for about 10 minutes.

Add the garlic and oregano and cook for another minute, then add the beans, tinned tomatoes, tomato purée, vegetable stock and bay leaf. Bring to a simmer, then cook for 30 minutes.

Add the pasta and kale and cook for a final 10 minutes.

Taste for seasoning, then serve in warm bowls, with some basil and Parmesan over the top.

(Original recipe from BBC Good Food).

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Summer Veg and Herb Soup

Posted in Food, Gluten-free, Healthy, Soup, Vegan, Vegetarian, tagged , , , , , , , , , , , , , on 16 July 2022| Leave a Comment »

A lovely fresh and tasty soup which should help with any bits and pieces left in your veg drawer.

Summer veg and herb soup – serves 2

  • ½ a bunch of scallions, chopped
  • 1 large courgettes, diced
  • 3 tbsp basmati rice
  • 750ml veg stock or chicken stock
  • 100g frozen peas
  • 100g green beans, chopped into 2 cm pieces
  • a handful of mixed herbs e.g. basil, parsley and mint
  • ½ a lemon, zested

Heat 1 tbsp of olive oil in a saucepan. Add the scallions and courgettes and cook for 3-4 minutes, or until softened.

Add the rice and stock and cook for another 5 minutes, then add the peas and beans, and simmer until the rice and vegetables are tender.

Season to taste and stir in the herbs and lemon zest before serving.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2014.)

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Asparagus, Rice & Pancetta Soup

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , , , , , on 29 May 2022| Leave a Comment »

This soup recipe by Skye Gyngall is delicious. Make it while you can get local aspragus and serve with some crusty bread.

Asparagus, rice & pancetta soup – serves 4

  • 50ml extra virgin olive oil, plus extra to serve
  • 2 red onions, finely chopped
  • a small bunch of thymes, leaves stripped and stalks discarded
  • 5 slices of pancetta, chopped into small pieces
  • 3 garlic cloves, peeled and crushed
  • 100g white rice
  • 1 litre good chicken stock
  • 500ml water
  • 12 green asparagus spears, snap off the woody ends and cut into short lengths on the diagonal
  • 100g Parmesan, freshly grated
  • 2 tbsp chopped flat-leaf parsley

Warm the olive oil in a large, heavy-based pan. Add the onions, thyme and a pinch of salt and cook gently for 10 minutes.

Add the pancetta and garlic and continue to cook for another 5 to 10 minutes, then stir in the rice. Pour in the stock and water and bring to a simmer. Turn the heat down low, then cover and simmer for about 15 minutes or until the rice is cooked.

Add the asparagus to the soup and cook for a few minutes until just tender, then stir in the Parmesan. Season to taste with lots of black pepper and salt to taste.

Ladle into warm bowls and top with the parsley and a drizzle of olive oil.

(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing Limited, 2008.)

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Pasta & Chickpea Soup

Posted in Food, Italian, Pasta, Soup, Vegetarian, tagged , , , , , , , , , , on 9 April 2022| Leave a Comment »

A recipe by Rachel Roddy; simple and filling. Keep your Parmesan rinds in the freezer for adding to soups like this.

Pasta & Chickpea Soup – serves 4

  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 6 tbsp extra virgin olive oil, plus extra to serve
  • 2 tbsp tomato purée
  • a sprig of rosemary
  • 2 x 400g tins chickpeas, drained
  • a Parmesan rind (optional)
  • 225g short tubular pasta e.g. tubetti or ditalini or broken tagliatelle

Heat the oil in a large heavy-based saucepan, then add the onion, garlic, carrot and celery, then cook gently until soft and fragrant.

Add the tomato purée and sprig of rosemary, stir and cook for a few minutes, then stir in the chickpeas. Add 1 litre of hot water, a pinch of salt and the Parmesan rind, then stir again. Bring to a gentle boil, then simmer for about 20 minutes.

Remove half the soup and pass through a food mill or blend with a stick blender until smooth, then return to the pan. Season to taste with salt. Add the pasta and cook until tender, the pack timings should work but do check as you go and keep stirring. You add a bit more boiling water if needed. Season again to taste then serve garnished with your favourite olive oil.

(Original recipe from Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy, Salt Yard Book Co., 2015.)

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Cream of Celeriac Soup with Truffle Oil

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , , on 20 March 2022| 1 Comment »

If you have some truffle oil in the cupboard by all means use it to garnish this soup, but it is not essential. The soup tastes strongly of celeriac in a most pleasing way.

Cream of celeriac soup with truffle oil – serves 4

  • 1 tbsp olive oil
  • 2 medium onions, chopped
  • 1.2kg celeriac, peeled and diced
  • 1.2 litres water
  • 2 tbsp vegetable bouillon powder
  • 4 tbsp lemon thyme leaves, chopped
  • 100ml cream

TO GARNISH:

  • 2 tsp truffle oil or good extra virgin olive oil
  • finely chopped chives

Heat the oil in a large saucepan over a medium heat. Add the onions and cook gently for 10 minutes or until softened but not coloured.

Add the celeriac, water, bouillon powder and lemon thyme. Bring to a simmer, then cover and cook for 20 minutes or until very soft.

Whizz the soup until smooth, then return to a gentle heat. Season to taste with salt and pepper and stir in the cream. Garnish with oil and chives to serve.

(Original recipe from Lose Weight For Good by Tom Kerridge, ABSOLUTE PRESS, 2017.)

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Egyptian Red Lentil Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , on 15 January 2022| 2 Comments »

It is dishes like this that make Claudia Roden’s cookbooks so popular and still so relevant. This soup is from her recent book, Med, and it is delicious with loads of flavour. Not a looker, but you really must try it.

Egyptian red lentil soup – serves 6

  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 4-5 cloves of garlic, finely chopped
  • 3 tbsp olive oil
  • 300g split red lentils
  • 2 litres chicken or veg stock
  • 1½-2 tsp ground cumin
  • 1½ tsp ground coriander
  • a good pinch of chilli powder
  • juice of 1 lemon

Warm the olive oil in a large saucepan, then gently cook the onion, carrot and garlic for about 10 minutes.

Add the lentils and stock, then bring to the boil. Skim off the foam that forms on the top, then reduce the heat and simmer for 30-40 minutes or until the lentils have collapsed.

Stir in the cumin, coriander, chilli powder and lemon juice, then season to taste.

(Original recipe from Med by Claudia Roden, Ebury Press, 2021.)

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Yoghurt Soup with Orzo & Chickpeas

Posted in Food, Soup, tagged , , , , , , , , , , , , , , on 9 January 2022| Leave a Comment »

Every year we get a Christmas gift of a cookbook, well we demand it really. This year’s was Med by Claudia Roden and we made this soup as soon as we got home. The flavours are unusual and very delicate but it’s really lovely.

Yoghurt soup with orzo & chickpeas – serves 4

  • 50g orzo
  • 700ml chicken stock (or you can use veg stock)
  • 1 tbsp cornflour
  • 1 egg yolk
  • 250g Greek-styke yoghurt
  • 1 tbsp dried mint
  • a good pinch of saffron threads
  • 120g tinned chickpeas, drained and rinsed
  • extra virgin olive oil, sumac & chilli powder (to garnish)

Cook the orzo in salty boiling water according to the pack instructions, then drain and set aside.

Meanwhile, bring the stock to the boil in another saucepan.

Put the egg yolk and cornflour into a bowl and whisk with a fork until smooth. Put a large spoonful of the yoghurt into the bowl and beat to combine, then beat in the rest of the yoghurt. Stir in the mint, saffron and some black pepper.

Remove the stock from the heat and add the yoghurt mixture, whisking continuously. Stir over a very low heat until beginning to simmer, then cook for 3-5 minutes or until slightly thickened. Add the chickpeas and heat through and season with salt to taste.

Mix the orzo into the soup just before serving.

Divide between warm bowls and garnish with the sumac, chilli powder and olive oil.

(Original recipe from Med A Cookbook by Claudia Roden, Ebury Press, 2021.)

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Caldo Gallego – Potato, Cabbage & Bean Soup

Posted in Food, Soup, Spanish, tagged , , , , , , , , , , , , , , on 24 November 2021| Leave a Comment »

A traditional Galician broth from Claudia Roden’s superb book on Spanish food. Make it after you boil a ham as you will have lots of ham stock to use.

Caldo Gallego – Potato, cabbage & bean soup – serves 6

  • 2 litres ham stock (you can also use chicken stock)
  • 150g smoked streaky bacon rashers, cut into pieces
  • 400g potatoes, peeled and cut into 2cm cubes
  • 250g green cabbage leaves (pointed cabbage or spring greens), cut into thick strips
  • 1 x 400g tin haricot beans, drained

Put the stock into a large saucepan with the bacon, potatoes and cabbage leaves. Bring to the boil,then season. Cover and simmer gently for 30 minutes.

Add the beans and warm through for 5 minutes, then serve.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

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Puy Lentil and Pearl Barley Soup

Posted in Food, Gluten-free, Healthy, Soup, Vegan, Vegetarian, tagged , , , , , , , , , , , on 23 November 2021| Leave a Comment »

It’s definitely a bit more like soup weather in Dublin and this one’s good and hearty!

Puy lentil and pearl barley soup – serves 6

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 cloves of garlic, crushed
  • 100g dried Puy lentils
  • 100g pearl barley
  • 680g jar passata
  • 1.5 litres vegetable stock
  • 2 tsp sugar
  • 1 tbsp balsamic vinegar

Heat the olive oil in a large pot, add the onion and carrots and cook over a medium heat for about 10 minutes or until softened and starting to colour.

Add the garlic, Puy lentils and pearl barley and stir for a minute, then add the passata and vegetable stock. Season with salt and black pepper.

Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes or until everything is tender.

Add the sugar and balsamic vinegar, season again if needed, and serve.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK Penguin House, 2019.)

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Courgette and Mint Soup

Posted in Food, Soup, Vegetarian, tagged , , , , , , , , , , on 7 July 2021| Leave a Comment »

We like to have soup for lunch but tend to get out of the habit in the summer months. This one is suitably summery and really captures the flavour of courgette.

Courgette and mint soup – serves 4

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, sliced
  • 6 courgettes, halved lengthways and thinly sliced
  • 750ml veg stock
  • 150ml crème fraîche, plus a bit extra to serve
  • a small bunch of mint leaeves, chopped

Heat the oil in a large saucepan, then cook the onions withs ome salt for about 10 minutes or until soft but not browned. Add the garlic and cook gently for a few minutes, then add the courgettes and cook gently for 20 minutes.

Add the vegetable stock and bring to the boil for a few minutes. Whizz the soup until smooth, then stir in the crème fraîche and mint, then whizz again. Season.

Serve in warm bowls with some extra crème fraîche and mint leaves to garnish.

(Original recipe by Adam Bush in Olive Magazine, June 2020.)

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Chicken Meatball Tom Kha Gai

Posted in Asian, Food, tagged , , , , , , , , , , on 6 June 2021| 2 Comments »

Kids activities are back on which means we spend a few weeknights dropping off and picking up rather than cooking. So we’re on the hunt for more dishes like this, minutes to make but healthy and delicious; flavoursome and light at the same time.

Wine Suggestion: This dish partners really well with a fruity, youthful and dry Riesling.

Chicken meatball tom kha gai – serves 2

  • 4 chicken sausages (we bought ours in M&S)
  • 1 tbsp finely grated ginger
  • 1 tbsp chopped coriander, plus some whole leaves to serve
  • 1 red chilli, finely chopped
  • 50g flat rice noodles
  • 400ml tin coconut milk (you could use half-fat if you like)
  • 300ml chicken stock
  • 1 lemongrass stalk, discard the woody outer leaves and finely chop the inside
  • 50g mangetout, finely sliced
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 tbsp fish sauce

Remove the skin from the chicken sausages and put the insides into a bowl. Add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs – wet hands help with this.

Cook the noodles according the packet, then drain and rinse with cold water.

Bring the coconut milk and stock to a simmer in a large saucepan, then add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes.

Add the chicken meatballs and simmer for 3 minutes, then add the mangetout and cook for another 2 minutes.

Gently stir in the lime, sugar and fish sauce, divide the noodles between 2 warm bowls, then ladle over the hot soup and meatballs, finish with the coriander leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2018.)

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Asparagus Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , on 21 May 2021| Leave a Comment »

It just wouldn’t be spring without asparagus soup would it? Though the weather is far from spring-like in Dublin. This is from Roast Chicken and Other Stories by Simon Hopkinson, though I suspect Simon may not approve of our half-whizzed texture. You can of course whizz until smooth and pass through a fine sieve if you’re equally fussy.

Asparagus soup – serves 4

  • 100g butter
  • 4 small leeks, white parts only, trimmed and chopped
  • 750ml water
  • 1 potato, peeled and chopped
  • 450g fresh asparagus, snap off the woody ends and peel the thicker ends a little
  • 250ml double cream

Melt the butter in a large saucepan, then sweat the leeks until soft.

Add the water and potato, season with salt and pepper, and cook for 15 minutes.

Chop the asparagus and add to the soup, then boil rapidly for 5 minutes.

Whizz the soup in a blender or food processor, then pass through a fine sieve (or if you’re lazy like us you can just roughly whizz with a stick blender).

(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)

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Spiced Carrot Soup

Posted in Uncategorized, tagged , , , , , , , , , , , on 13 May 2021| 1 Comment »

This is one of those recipes that we spotted in the paper and realised we had all the ingredients. It’s yummy – perfect for mid-week lunches.

Spiced carrot soup – serves 4

  • 1 medium onion, roughly chopped
  • 2 tbsp olive oil
  • 1 clove of garlic, thinly sliced
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • a large pinch of chilli flakes
  • 750g carrots, peeled and roughly chopped
  • 1 litre hot vegetable stock
  • 100g red lentils
  • 2 bay leaves
  • fresh mint and parsley, to serve

Warm the olive oil in a deep saucepan over a medium heat, then add the onion. Cook for a couple of minutes, then add the garlic and continue cooking for 5-7 minutes, stirring occasionally, until soft but not coloured.

Add the cumin, ground coriander and chilli flakes, then add the carrots and cook for another 5 minutes.

Add the hot stock to the saucepan, then add the lentils, a little salt and the bay leaves.

Bring to the boil, then lower the heat and simmer, partially covered with a lid, for 25-30 minutes or until the carrots and lentils are soft.

Whizz the soup in a blender or with a stick blender until you have a thick purée.

Season to taste and garnish with the fresh herbs.

(Original recipe by Nigel Slater in The Guardian, 25 Apr 2021)

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Creamy Chicken Soup

Posted in Chicken, Food, Soup, tagged , , , , , , , on 5 May 2021| Leave a Comment »

This isn’t a whole lot different from the chicken soup you get in a tin, though definitely not as salty. It also makes heaps and you can freeze it. 

Creamy chicken soup – serves 8

  • 1kg chicken thighs with skin removed but bones in
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered into short lengths
  • 2 sprigs of thyme, plus some extra to sprinkle over at the end if you like
  • 2 bay leaves
  • ½ tsp ground white pepper (or black if you prefer)
  • 40g plain flour
  • 300ml double cream

Put the chicken thighs into a very large, heavy-based pan and fry until coloured on all sides. If you keep the heat low they should cook in their own fat but we find it easier to add a little bit of oil to get them started.

Add the wine, then turn up the heat and boil rapidly to evaporate the alcohol. When it has bubbled for a few minutes, add the veg, herbs, 1 tsp salt and the white pepper. Pour in 2 litres of boiling water, then cover and simmer for 45 minutes or until the chicken and veg are tender. Remove the bay leaves and thyme sprigs and discard them, then leave to cool for about 30 minutes. 

Take the chicken out of the soup with a slotted spoon, then strip the meat from the bones. Reserve 140g of the chicken but add the rest back into the soup pot. Blitz the soup with a stick blender or in a food processor until very smooth, then return to the pan. 

Blend the flour and cream together with a couple of ladles of the soup, then stir this mixture into the rest of the soup and heat, stirring all the time, until thickened and hot. You shouldn’t get any lumps if you keep stirring but if you do just give it another blitz. Chop the reserved chicken and stir into the soup. Check the seasoning, you might need more salt, then serve with some thyme leaves over the top if you like. 

(Original recipe from BBC Good Food)

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Ham Hock, Pea & Scallion Soup

Posted in Food, Pasta, Pork, Soup, tagged , , , , , , , , on 21 April 2021| 3 Comments »

This is nice soup for Spring. It’s filling and definitely tastes better by the second or third day. Ham hocks are still cheap, despite becoming a bit trendy, and they make a great stock. 

Ham hock, pea & scallion soup – serves 6

  • 800g uncooked ham hock
  • 2 bay leaves, scrunched
  • 8 peppercorns
  • 200g frozen peas (or fresh if you have them)
  • 100g small pasta shapes, cooked as per timings on the pack
  • a knob of unsalted butter
  • 1 bunch of scallions, trimmed and finely sliced
  • 3 cloves of garlic, finely chopped
  • a small bunch of flat-leaf parsley, leaves picked and finely chopped
  • juice of ½ lemon (optional)

Put the ham into a large, deep saucepan and cover with enough cold water to just cover, then bring to the boil. Drain, then refill the pan with fresh water, adding the bay and peppercorns. Bring the pan up to the boil again, skim off any froth, then reduce the heat and simmer for about an hour, or until the ham is tender the whole way through when pierced with a skewer. 

Remove the ham from the liquid and set aside. Add the peas to the stock and cook for a minute until tender (5 minutes if using fresh peas). Add the cooked pasta and leave on the heat. 

While the peas are cooking, heat the butter in a small pan over a medium heat and fry the scallions and garlic for about 5 minutes, until soft. Add to the stock along with the parsley. 

Shred the cooked ham from the bone, removing any skin and excess fat, then add to the soup. Season generously with salt and pepper and add a spritz of lemon juice if you like. 

(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)

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