Clear Garlic & Coriander Soup
Ingredients:
2 tbsp Fresh Coriander, stalks kept separate
1 Litre Vegetable or Chicken Stock
4-5 Garlic Cloves, peeled
4 Eggs
4 slices day old bread, most of the crust removed and torn into bite size pieces
Salt and ground black pepper
90ml/6 tbsp extra virgin olive oil plus extra to serve
Method:
Place the coriander stalks in a pan, add the stock and bring to the boil. Lower heat and bring to a gentle simmer, for 10 minutes. Process in a blender or food processor and sieve back in to the pan.
Crush the garlic with 1 tsp salt then stir in 1/2 cup of the hot stock, return the mixture to the pan of stock.
Poach the eggs in a frying pam of simmering water for about 4-5 minutes, until just set. Use a draining spoon to remove from the pan and move to a warm plate. Trim any of the untidy white bits.
Bring the soup back to the boil and add the seasoning. Stir in the chopped coriander leaves and remove from the heat. Place the bread into 4 soup bowls. Drizzle the olive oil into the soup and ladel over the bread, gently adding the egg at the end.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Tuesday, 2 August 2011
Sunday, 31 January 2010
Garlic Soup Straight from Prague
This is a soup I had when in Prague in 2009 and I could have eaten it time and time again. Its not exactly the same so Im still working to get it there but its still a great winter warmer.
Garlic Soup
Ingredients:
20 Cloves Garlic
2 tbsp chopped fresh parsley
1 small Brown onion sliced thinly
1 tbsp olive oil
1 knob butter
1 Litre Beef Stock
Freshly cracked black pepper
Sprinkle of fine sea salt
1 Large potato (optional)
Method:
In a frying pan heat up the butter and oil and add the onion. Fry on a gentle heat until soft - for around 10 minutes. Add to this 10 of the garlic cloves. You can leave these whole or chop finely.
Place the 10 remaining garlic cloves into pestle and mortar and bash until they form a paste.
Add the stock to the onion mixture, bring to the boil and then reduce. Cook on a reduced heat for 20 minutes. If the liquid evaporates to much, add some more water to the soup. Add to this one potatoe which has been thinly sliced together with the pureed garlic. Cook for a futher 10 minutes, season with the cracked pepper and fine sea salt and serve.
Garlic Soup
Ingredients:
20 Cloves Garlic
2 tbsp chopped fresh parsley
1 small Brown onion sliced thinly
1 tbsp olive oil
1 knob butter
1 Litre Beef Stock
Freshly cracked black pepper
Sprinkle of fine sea salt
1 Large potato (optional)
Method:
In a frying pan heat up the butter and oil and add the onion. Fry on a gentle heat until soft - for around 10 minutes. Add to this 10 of the garlic cloves. You can leave these whole or chop finely.
Place the 10 remaining garlic cloves into pestle and mortar and bash until they form a paste.
Add the stock to the onion mixture, bring to the boil and then reduce. Cook on a reduced heat for 20 minutes. If the liquid evaporates to much, add some more water to the soup. Add to this one potatoe which has been thinly sliced together with the pureed garlic. Cook for a futher 10 minutes, season with the cracked pepper and fine sea salt and serve.
Saturday, 10 October 2009
Sichuan Peppercorn Fish Stew
Sichuan Peppercorn Fish Stew
Ingredients:
600ml Fish Stock
2 tbsp Light Soy Sauce
1 tbsp Fish Sauce
1 tsp chilli & oil paste
1/2 tsp chicken stock powder
2 tbsp Sichuan Peppercorns
400gms leather jacket fish (Dory can be used)
1/2 cup Bean Sprouts
Green tops of 3 spring onions
8 Large dried chilli
Method:
Place the dried chilli in a bowl of water and leave to soak for 2 hours or overnight. Remove and drain.
Place the stock in to a saucepan and bring to a simmer. Add the soy and fish sauce with the chilli oil paste.
In a small saucepan heat a little oil and on a low heat, fry the peppercorns for around 5 minutes until fragrant. Add to the stock once boiling along with the chicken powder stock. Bring to a gentle boil for around 10 minutes. Turn the heat off and leave to rest for 10 minutes. Using a sieve, drain the liquite into another saucepan and remove the peppercorns. Add the pan back on to the heat and place on to a gentle boil.
Slice up the fish into small slices and add to the stock. Leave to poach for 10 minutes.
To serve, add the beansprouts and spring onion so the stock, cook very briefly then using a ladle server the soup into bowls..
Ingredients:
600ml Fish Stock
2 tbsp Light Soy Sauce
1 tbsp Fish Sauce
1 tsp chilli & oil paste
1/2 tsp chicken stock powder
2 tbsp Sichuan Peppercorns
400gms leather jacket fish (Dory can be used)
1/2 cup Bean Sprouts
Green tops of 3 spring onions
8 Large dried chilli
Method:
Place the dried chilli in a bowl of water and leave to soak for 2 hours or overnight. Remove and drain.
Place the stock in to a saucepan and bring to a simmer. Add the soy and fish sauce with the chilli oil paste.
In a small saucepan heat a little oil and on a low heat, fry the peppercorns for around 5 minutes until fragrant. Add to the stock once boiling along with the chicken powder stock. Bring to a gentle boil for around 10 minutes. Turn the heat off and leave to rest for 10 minutes. Using a sieve, drain the liquite into another saucepan and remove the peppercorns. Add the pan back on to the heat and place on to a gentle boil.
Slice up the fish into small slices and add to the stock. Leave to poach for 10 minutes.
To serve, add the beansprouts and spring onion so the stock, cook very briefly then using a ladle server the soup into bowls..
Sunday, 5 July 2009
Tuscan Bean Soup
Tuscan Bean Soup
Ingredients:
1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) low-salt chicken broth
1 can (17 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
2 tablespoons low-sodium tomato paste1 1/2 cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into 1/2-inch pieces1 cup sliced carrots1 cup packed sliced spinach leaves
Method:
Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Ingredients:
1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) low-salt chicken broth
1 can (17 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
2 tablespoons low-sodium tomato paste1 1/2 cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into 1/2-inch pieces1 cup sliced carrots1 cup packed sliced spinach leaves
Method:
Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Peking Hot Sour Soup
Peking Hot Sour Soup
Ingredients…
4 Chinese mushrooms, soaked in warm water 20 minutes
1 litre chicken stock
125g lean pork or chicken breast
60g canned bamboo shoots, shredded
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp corn flour blended with 4 tbsp water
1 egg, beaten
½ teaspoon sesame oil
¼ teaspoon chili oil
3 shallots, chopped
Method…
Squeeze mushrooms dry and remove stems. Cut mushroom caps into thin strips.
Bring stock to the boil and add pork/chicken and mushrooms. Bring to the boil again, reduce heat and simmer for 8-10 minutes. Add bamboo shoots and bean curd and simmer for another 4-5 minutes.
Mix vinegar and soy sauce and stir into soup. Stir in blended corn flour and water and simmer, stirring constantly, until thickened.(you can do all the above in advance, just leaving the final step until you're ready to serve) Stir in beaten egg off the heat. Add sesame oil, chili oil and shallots and serve hot
Ingredients…
4 Chinese mushrooms, soaked in warm water 20 minutes
1 litre chicken stock
125g lean pork or chicken breast
60g canned bamboo shoots, shredded
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp corn flour blended with 4 tbsp water
1 egg, beaten
½ teaspoon sesame oil
¼ teaspoon chili oil
3 shallots, chopped
Method…
Squeeze mushrooms dry and remove stems. Cut mushroom caps into thin strips.
Bring stock to the boil and add pork/chicken and mushrooms. Bring to the boil again, reduce heat and simmer for 8-10 minutes. Add bamboo shoots and bean curd and simmer for another 4-5 minutes.
Mix vinegar and soy sauce and stir into soup. Stir in blended corn flour and water and simmer, stirring constantly, until thickened.(you can do all the above in advance, just leaving the final step until you're ready to serve) Stir in beaten egg off the heat. Add sesame oil, chili oil and shallots and serve hot
Yummy French Onion Soup
Yummy French Onion Soup
Ingredients:
1 1/2lb brown onions, thinly sliced
2 tbsp Olive Oil
2 tbsp butter
2 Cloves Garlic, crushed
1/2 level tsp granulated Sugar
2 Pints (1.2 Litres) good Beef Stock
10 fl oz (275ml) dry white wine
1/4 cup good Cognac (I use dry sherry for this)
Seasoning
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tbsp olive oil
1-2 cloves Garlic, Crushed
Greyere Cheese to top the bread
To Serve:
6 large or 12 small croutons (see above)
Pre-heat the oven to gas 180°C.First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil, cover one side with the cheese. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, cognac, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning . Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Ingredients:
1 1/2lb brown onions, thinly sliced
2 tbsp Olive Oil
2 tbsp butter
2 Cloves Garlic, crushed
1/2 level tsp granulated Sugar
2 Pints (1.2 Litres) good Beef Stock
10 fl oz (275ml) dry white wine
1/4 cup good Cognac (I use dry sherry for this)
Seasoning
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tbsp olive oil
1-2 cloves Garlic, Crushed
Greyere Cheese to top the bread
To Serve:
6 large or 12 small croutons (see above)
Pre-heat the oven to gas 180°C.First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil, cover one side with the cheese. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, cognac, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning . Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Thai Style Spicy Pumpkin Soup
Thai Style Spicy Pumpkin Soup
Ingredients
1 large butternut pumpkin, peeled, seeded and roughly chopped
2 large onions, chopped
2 tablespoons brown sugar
4 tablespoons peanut oil
2 tablespoons Thai red curry paste
3 tablespoons ginger, finely grated
2 litres chicken stock (or water)
1/2 can (400ml can) low-fat coconut milk or cream
2 cups fresh greens, chopped (coriander, spring onion, mint)
juice of 2 limes (or I lemon)
Method
Put pumpkin and onion into a large baking tray. Scatter the brown sugar and half the peanut oil over the top and give the vegetables a tumble, spreading the sugar and oil.
Place tray into a preheated oven (200°C) for 45 minutes, turning vegetables often. Once cooked, the vegetables will become caramelised, turning brown not black. Prepare greens whilst vegetables are baking.
Into a large deep pot add the remaining peanut oil, curry paste and ginger. Stir through for about 3 minutes to release the flavours.
Add roasted vegetables, combine well. Pour in stock, or if you prefer a less rich flavour, use water. Let simmer until tender (about 15 minutes).
Blend the mixture until smooth, but leave some chunks of vegetable for texture. (Tip: A stab blender is best, but a conventional blender will also work. Just ladle in a small amount at a time.)
Add the coconut milk or cream, stir through and let simmer for 3-4 minutes. Add fresh greens, and lime juice to taste. Stir through and serve.
Ingredients
1 large butternut pumpkin, peeled, seeded and roughly chopped
2 large onions, chopped
2 tablespoons brown sugar
4 tablespoons peanut oil
2 tablespoons Thai red curry paste
3 tablespoons ginger, finely grated
2 litres chicken stock (or water)
1/2 can (400ml can) low-fat coconut milk or cream
2 cups fresh greens, chopped (coriander, spring onion, mint)
juice of 2 limes (or I lemon)
Method
Put pumpkin and onion into a large baking tray. Scatter the brown sugar and half the peanut oil over the top and give the vegetables a tumble, spreading the sugar and oil.
Place tray into a preheated oven (200°C) for 45 minutes, turning vegetables often. Once cooked, the vegetables will become caramelised, turning brown not black. Prepare greens whilst vegetables are baking.
Into a large deep pot add the remaining peanut oil, curry paste and ginger. Stir through for about 3 minutes to release the flavours.
Add roasted vegetables, combine well. Pour in stock, or if you prefer a less rich flavour, use water. Let simmer until tender (about 15 minutes).
Blend the mixture until smooth, but leave some chunks of vegetable for texture. (Tip: A stab blender is best, but a conventional blender will also work. Just ladle in a small amount at a time.)
Add the coconut milk or cream, stir through and let simmer for 3-4 minutes. Add fresh greens, and lime juice to taste. Stir through and serve.
Marta's Hangover Soup
Marta's Hangover Soup
Ingredients
1 Litre Beef stock
10 Cloves Garlic, chopped
1 large potato
500g Mushrooms, cleaned
½ cup light cream
Handful of fresh Parsley
Salt & ground white pepper as well as freshly ground black pepper
Method:
Place all of the above minus the seasoning and cream into a saucepan and boil for around 10-15 minutes until all has cooked and soft. Remove from the heat and allow to cool slightly. Blizt/blend to a smooth soup and add back to the pan. Put on a very low heat and gently stir in the cream. If the soup is still a little runny at this point for losing some of the liquid when cooking, add a little more water. Add the cream and season well, be especially generous with the white pepper.
Ingredients
1 Litre Beef stock
10 Cloves Garlic, chopped
1 large potato
500g Mushrooms, cleaned
½ cup light cream
Handful of fresh Parsley
Salt & ground white pepper as well as freshly ground black pepper
Method:
Place all of the above minus the seasoning and cream into a saucepan and boil for around 10-15 minutes until all has cooked and soft. Remove from the heat and allow to cool slightly. Blizt/blend to a smooth soup and add back to the pan. Put on a very low heat and gently stir in the cream. If the soup is still a little runny at this point for losing some of the liquid when cooking, add a little more water. Add the cream and season well, be especially generous with the white pepper.
Winter Warmer made-up Soup
Winter Warmer made-up Soup
Ingredients:
1 Leek thinly sliced
2 or 3 large cloves garlic
1 Zucchini
1 Carrot
1 Liter Veggie Stock
1 Pkt Chicken Noodle Soup
1-2 large Potatoes, cut into bite size pieces
½ cup Barlotti Beans
1 tbsp fresh Parsley
Method:
Heat up a little oil and gently fry the leek, garlic, carrot, potato, zuchinni for 5 minutes until soft. Add the stock and noodle soup and cook for 10 minutes until all of the veggies are soft. At this point I like to remove from the heat and blitz into a smooth soup... Add the Barlotti Beans to heat through, add Parlsey and serve.
Ingredients:
1 Leek thinly sliced
2 or 3 large cloves garlic
1 Zucchini
1 Carrot
1 Liter Veggie Stock
1 Pkt Chicken Noodle Soup
1-2 large Potatoes, cut into bite size pieces
½ cup Barlotti Beans
1 tbsp fresh Parsley
Method:
Heat up a little oil and gently fry the leek, garlic, carrot, potato, zuchinni for 5 minutes until soft. Add the stock and noodle soup and cook for 10 minutes until all of the veggies are soft. At this point I like to remove from the heat and blitz into a smooth soup... Add the Barlotti Beans to heat through, add Parlsey and serve.
Tuesday, 12 May 2009
Minstrone Soup
Minstrone soup
Ingredients:
1 Onion
I-2 stalks celery
1-2 slices of turnip
1 Large carrot
1 potato
1 leek
1heaped tablespoon tomato puree
Vegetable stock cube or powder to make up 1 pint of stock
Salt and black pepper
1 tsp basil
1 tsp oregano
100g spaghetti broken into pieces.
Method
Peel and chop all the vegetables. Heat 1 tbsp of oil or butter and toss the vegetables in the oil, put on a lid and sweat for 4-5 mins without removing the lid. Toss occasionally. Add the herbs, salt and pepper and tomato puree, stir well.
Add the stock to the pan and place a lid on top and simmer for at least twenty mins preferably longer, stir in the broken spagetti for the last ten minutes, taste and check seasoning. Serve with crusty bread.
Saturday, 25 April 2009
Spanish Chicken Noodle Soup
Spanish Chicken Noodle Soup
Ingredients
1 Onion, chopped
2 Cloves Garlic, crushed
1 Large Carrot, sliced
1/2 Cup dried chickpeas soaked over night (400g tin will suffice)
4 stalks Celery, sliced
6 Chicken drumsticks
2 Tablespoon Parsley
1 Litre Chicken Stock
2 Large Potatoes, cubed
Pinch Saffron
1/2 cup Noodles
Method:
Cut up all the vegetables. Heat a little olive oil in a pan and fry the onion & garlic until soft. Add Carrots and celery. Remove from the pan and keep warm. Heat a little more oil and fry the chicken drumsticks until brown. Add the vegetables back to the pan with the stock and saffron and bring to the boil. If using dried chickpeas, rinse and drain and at this point add to the pan. Cook for 30 minutes. Add the potatoes and the noodles and cook for a further 10 minutes. If using tin chickpeas, add them now. Cook for a further 5 minutes, add the parsley, stir and serve in bowls with some crusty white bread.
Ingredients
1 Onion, chopped
2 Cloves Garlic, crushed
1 Large Carrot, sliced
1/2 Cup dried chickpeas soaked over night (400g tin will suffice)
4 stalks Celery, sliced
6 Chicken drumsticks
2 Tablespoon Parsley
1 Litre Chicken Stock
2 Large Potatoes, cubed
Pinch Saffron
1/2 cup Noodles
Method:
Cut up all the vegetables. Heat a little olive oil in a pan and fry the onion & garlic until soft. Add Carrots and celery. Remove from the pan and keep warm. Heat a little more oil and fry the chicken drumsticks until brown. Add the vegetables back to the pan with the stock and saffron and bring to the boil. If using dried chickpeas, rinse and drain and at this point add to the pan. Cook for 30 minutes. Add the potatoes and the noodles and cook for a further 10 minutes. If using tin chickpeas, add them now. Cook for a further 5 minutes, add the parsley, stir and serve in bowls with some crusty white bread.
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