Displaying items by tag: soups

This potato soup is a traditional Ecuadorean starter. 

Preparation time: 15 minutes

Ready time: 1 hour

 

INGREDIENTS

1 kilograms (2 pounds) Yukon gold potatoes, peeled

3 tablespoons olive oil

2 teaspoons butter

1 cup onions, chopped

1/3 cup chopped shallots

1 teaspoon garlic, chopped

Salt and freshly ground pepper

2 litres (8 cups) water

3/4 cup milk

1/4 cup whipping cream

1/2 avocado, thinly sliced

1/4 cup crumbled feta

2 tablespoons corn nuts or cracked lentil chips

 

METHOD

Cut half the potatoes into two-inch chunks. Cut remaining potatoes into 1/2-inch dice. Set aside.

Heat oil and butter in a large pot over medium heat. Add onions, shallots and garlic, and cook for three minutes or until starting to soften. Add the two-inch potatoes and cook until they are coated with oil. Season with salt and pepper. Add water and bring to a boil. Reduce to a simmer and cook uncovered until potatoes are very tender and beginning to break down.

Transfer soup to a blender and purée in batches until smooth. Return soup to same pot and bring back to a simmer. Add reserved diced potatoes, milk and cream, and cook for 15 minutes more or until potatoes are tender. Season with salt and pepper.

Ladle soup into bowls. Garnish with sliced avocado, feta and corn.

 

SUGGESTED WINE PAIRINGS

It’s a long way from Ecuador to Chile and Argentina, but let’s travel to those latter two countries for a “regional,” or at least continental, pairing for the soup. The big consideration is texture. It’s creamy, and that demands wine with substantial weight. Chilean or Argentine chardonnay fits the bill. Or you could venture to another country that speaks the same language, Spain, for a small pour of luscious amontillado sherry – perfect, assuming you like sherry.

For the cheese tart, try a late-harvest Riesling dessert wine from Canada or Germany, or a sweet Vouvray (often labelled moelleux) from France. Alternatively, try a fruit beer or, to resonate with the anisette, a Sazerac cocktail (2 ounces rye whisky, a sugar cube, splash of absinthe or Pernod and two or three dashes of Peychaud’s Bitters, served on ice). - Beppi Crosariol

04.11.2013
Published in Recipes

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Korean gochujang paste, available at Asian stores and some supermarkets, is the new chili paste taking over from Sriracha and Sambal Oelek. It has a slight sweetness and a consistency like miso, and is a great addition to soups and sauces for both texture and taste.

 

Preparation time: 10 minutes

Ready time: 45 minutes

Servings: 6

 

INGREDIENTS

2 tablespoons olive oil

1 cup chopped onions

1 tablespoon chopped ginger

3 cups sliced carrots

2 cups sliced parsnips

1 tablespoon seasoned rice wine vinegar

½ teaspoon sugar

1 tablespoon dark soy sauce

2 teaspoon Korean gochujang paste

6 cups chicken stock

2 tbsp chopped green onions

 

METHOD

Heat oil in soup pot over medium heat. Add onions, ginger, carrots and parsnips, and sauté until vegetables are coated with oil and begin to sweat, about 2 min. Stir in vinegar, sugar, dark soy and paste. Add stock and bring to boil. Reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.

Puree with food processor or hand blender. Return to heat and season well with salt and pepper. To serve, garnish with green onions

11.09.2013
Published in Recipes

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TREADWELL’S RED PEPPER SOUP

Treadwell makes a sorbet with fromage frais and a lot of lime. I found it easier to buy a lime sorbet and add a couple of tablespoons of chopped basil or mint to it. The soup is hot, the sorbet cold.


Prep time: 30 minutes
Ready in: 1 hour
Serves: 4

½ cup lime sorbet
2 tbsp chopped mint or basil


1 cup chopped onions
1 tablespoon butter
1 teaspoon vegetable oil
4 cups vegetable stock
6 red peppers charred, skinned, and seeded
1 tablespoon chopped garlic
1 cup milk
Salt and freshly ground pepper
A few sprigs of thyme
4 cheese straws

chili oil for garnish

Stir chopped herbs into lime sorbet. Keep frozen.

Heat butter and oil in a soup pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and thyme and cook for 2 minutes longer. Add vegetable stock, red peppers and thyme sprigs. Bring to a boil then reduce to a simmer and cook for 15 to 20 minutes, or until vegetables are very soft. Stir in milk. Season with salt and pepper.

Ladle one cup liquid into a bowl and reserve. Remove thyme sprigs from soup. Blend soup, adding reserved cooking liquid as need to get the desired consistency. Pass mixture through a strainer and re-season with salt and pepper.

Serve soup hot with a last minute addition of lime sorbet and a few drops of chili oil. Add a cheese straw across the top.

21.08.2013
Published in Recipes

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A tangle of baby shrimp top this easy chilled soup. Look for ripe avocados that have a little give to them.

Preparation time: 10 minutes

Ready time: 10 minutes

Servings: 4 

4 green onions, coarsely chopped

2 ripe avocados, peeled and cut in chunks

2 cups buttermilk

2 cups baby spinach

1 tbsp lime juice

Salt to taste

 

GARNISH

4 cherry tomatoes, finely chopped

1 green onion, chopped

1 tbsp finely chopped jalapeno

4 oz cooked baby shrimp, chilled

 

METHOD

Place all the ingredients for the soup in a food processor and puree until smooth. Taste for seasoning adding more lime juice and salt as needed. 

Garnish with chopped tomatoes, onion, jalapeno and baby shrimp.

 

07.08.2013
Published in Recipes

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Spot prawns are available fresh at farmers markets and sustainable-fish stores for the next few weeks or frozen all year. If desired, use medium shrimp instead.

Prep time: 30 minutes

Ready in: 45 minutes

Serves: 6

 

INGREDIENTS

2 tablespoons butter

2 cups sliced leeks, dark green leaves removed

1 cup peeled, diced yellow-flesh potato

4 cups chicken stock

4 bunches sorrel, enough to make 4 packed cups

¼ cup whipping cream

2 teaspoons lemon juice

Salt and freshly ground pepper

18 spot prawns or medium tiger shrimp

2 tablespoons chopped chives

 

METHOD

Heat butter in a soup pot over medium. Add leeks and potato and sauté for 5 minutes or until slightly softened. Pour in the stock and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until the potatoes are tender.

Stir in 3 cups sorrel and simmer for 2 minutes or until the sorrel has wilted. Use a hand blender or a food processor to blend it until smooth. Return pot to heat and add cream and lemon juice.

Bring to a boil then simmer for 5 minutes. Add the remaining sorrel for the last minute of cooking. Season to taste. Bring a medium pot of water to a boil. Place spot prawns in a large bowl. Pour boiling water over prawns and let sit for 5 minutes. Drain immediately. Peel, season with salt and pepper and toss with 1 tablespoon of chives.

Spoon soup into 6 bowls. Top with prawns and sprinkle with the remaining chives.

23.05.2013
Published in Recipes

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Everywhere in Paris, soup garnishes are arranged on the soup plate and the liquid is poured over at the table. It’s an easy, elegant way to serve this soup, inspired by the hearty food at Semilla, another modern bistro.

Prep time: 10 minutes

Ready in: 45 minutes

Serves: 4

 

INGREDIENTS

2 tablespoons butter

1 cup chopped onion

1 teaspoon chopped garlic

500 grams (1 pound) Jerusalem artichokes, peeled and cut into 1-inch chunks (about 3 cups)

2 1/2 cups chicken stock

1/3 cup whipping cream

Salt and freshly ground pepper (preferably white pepper)

1 tablespoon olive oil

4 jumbo scallops

 

METHOD

Heat butter in a pot over medium heat. Add onion and garlic and sauté for 2 minutes or until softened. Add Jerusalem artichokes and sauté for 1 minute. Pour in stock and bring to a boil. Turn heat to low, cover and simmer for 15 to 20 minutes or until artichokes are very tender.

Purée soup using a hand-held blender or food processor until smooth. Return soup to pot, add cream and season with salt and pepper.

Heat olive oil in a nonstick skillet over high heat. Add scallops and sear 3 minutes or until deep brown. Turn over and then slide skillet off the heat, leaving scallops in the pan. Season with salt and pepper. Scallops need another 2 minutes to finish cooking but will also hold for another 5 minutes, if soup is not yet ready. Pour soup over plated scallops.

 

WINE PAIRING

A white Burgundy would make a fine Paris match. Slightly creamy and often with an earthy mineral tang, France’s finest chardonnays possess the texture and flavours to dance a pas de deux here. A simple and affordable Macon would be nice, though a higher-end Puligny-Montrachet or Meursault would give these dishes the regal touch. Non-French alternatives: Oregon or British Columbia pinot gris. If you prefer red, try an earthy red Burgundy (a.k.a. pinot noir), with its resonant root-vegetable beet note. - Beppi Crosariol

23.01.2013
Published in Recipes

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Whether you’re dealing with post-holiday guests or post-holiday blues, a steaming bowl of spicy soup satisfies a need for comfort.

An Asian brand of comfort food, curry laksa has its roots in Malaysia, where the cuisine features a fascinating mixture of flavours, from Thai to Indian. The recipe below is a simple version of that soup/stew. I used frozen, partly shelled green mussels from New Zealand, as they look attractive in the soup, although regular mussels are good, too. You can also add vegetables such as snow peas or baby bok choy leaves. And if available, spices such as galangal and flavourings like shrimp paste lend even more authenticity.

Prep time: 15 minutes 

Ready in: 30 minutes

Serves: 4

 

INGREDIENTS

4 bird’s-eye red chilies

250 grams (7 ounces) thin rice noodles

2 stalks lemongrass

2-inch section of ginger, peeled and chopped

4 shallots, peeled and quartered

1 tablespoon sugar

1 teaspoon ground coriander

2 tablespoons vegetable oil

2 tablespoons Indian curry paste, as hot as you like it

1 can (14 ounces) coconut milk

5 cups chicken or fish stock

2 tablespoons fish sauce

1 tablespoon grated lime zest

1 tablespoon lime juice

12 peeled shrimp

20 mussels, preferably New Zealand green

Salt and freshly ground pepper to taste

2 tablespoons chopped coriander

1/4 cup thinly sliced green onion

Several handfuls bean sprouts

 

METHOD

Split chilies in half lengthwise, leaving stems intact. Soak in cold water. Set aside for garnish.

Soak rice noodles in hot water for 20 minutes or until softened. Cut off the bottom section of lemongrass, discarding the top. Remove tough outer leaves and coarsely chop. Put into food processor with ginger, shallots, sugar and coriander. Process until nearly smooth.

Heat oil in a large pot over medium heat. Add shallot mixture and sauté until fragrant (about 2 minutes). Stir in curry paste and sauté about 30 seconds longer.

Add coconut milk, stock, fish sauce and lime zest and bring to boil. Simmer gently for 10 minutes. Add seafood and simmer for 5 minutes or until shrimp are pink and slightly curled and mussels are cooked.

Stir in lime juice. Taste for seasoning, adding more lime, sugar or fish sauce to taste.

Bring a large pot of water to boil and add noodles. Blanch for 1 minute, then drain. Place in 4 large bowls.

Ladle soup and seafood over noodles. Garnish with coriander, green onion, bean sprouts and chilies.

21.01.2013
Published in Recipes

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My tester Kristen Eppich suggested soup shooters for a smart presentation. Serve your favourite soup recipe in shooter glasses or small mugs. This classic mushroom soup is spiked with Middle Eastern spices.

Prep time: 25 minutes

Ready in: 45 minutes

Serves: 12 shooters

 

INGREDIENTS

3 tablespoons butter

1 cup chopped red onion

1 teaspoon chopped garlic

1 tablespoon chopped ginger

8 cups cremini mushrooms, coarsely chopped

1/2 cup peeled and chopped Yukon Gold potato

Salt and freshly ground pepper

1/2 teaspoon ground ginger

1 teaspoon black pepper

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

4 cups chicken stock

1/4 cup whipping cream

1 tablespoon lemon juice

Chives, chopped

 

METHOD

Heat 2 tablespoons butter in a large pot over medium heat until sizzling. Add onion and sauté for 3 minutes or until softened. Add garlic and ginger and sauté for 1 minute. Stir in mushrooms, potato and remaining 1 tablespoon butter and sauté for 3 minutes or until mushrooms just begin to soften. Season with salt and freshly ground pepper. Mix together spices and stir into mushroom mixture. Cook for 2 more minutes to release flavours.

Pour in stock and bring to a boil. Reduce heat and simmer gently for 10 minutes or until potatoes are softened. Puree in a blender or food processor until smooth. Return soup to pot over medium heat. Add cream and simmer for 5 minutes.

Season with lemon juice. Add salt and pepper if needed. Serve either hot or chilled in shooter glasses, topped with chopped chives.

 

WINE PAIRING

A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option; for red, try zippy, slightly chilled Beaujolais. Beer-wise, I’d opt for a slightly bitter, refreshing Czech-style pilsner. - Beppi Crosariol

20.12.2012
Published in Recipes

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This version of an Indian-flavoured soup uses lentils (dhal) to thicken the soup rather than being a main ingredient, letting the cauliflower shine.

Prep time: 15 minutes

Ready in: 40 minutes

Serves: 4 - 6

 

INGREDIENTS

2 tablespoons vegetable oil

1 cup thinly sliced onion

1 tablespoon chopped fresh ginger

1 tablespoon chopped garlic

1 tablespoon cumin seeds

1 teaspoon turmeric

2 teaspoons coriander seeds

Pinch cayenne

1/3 cup red lentils

6 cups cauliflower florets, about half a head

Salt and freshly ground pepper

4 cups chicken or vegetable stock

1/4 cup yogurt

 

Batter:

1/4 cup flour

2 tablespoons cornstarch

1 tablespoon chopped fresh coriander

Oil for frying

 

METHOD

Heat oil in pot over medium heat. Add onion and sauté for 5 minutes or until soft but not browned. Add ginger and garlic, cumin, turmeric, coriander seeds and cayenne and sauté 1 minute longer. Add lentils and cauliflower and stir with spices. Season lightly with salt.Add stock to cover and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until lentils are soft and cauliflower is tender. Spoon out 1 cup of small cauliflower florets and set aside.

Puree soup in a food processor or with a stick blender. If soup is too thick, thin down with extra stock. Return to pot and stir in yogurt. Season well. Rewarm when needed.

Mix together flour, cornstarch, coriander and season with salt. Add enough water (about 1/4 cup) to make a batter the thickness of whipping cream. Stir in cooked cauliflower florets.

Heat 1-inch oil in a small skillet over high heat until very hot. Spoon 2 tablespoon cauliflower mixture into hot oil, forming a fritter. Repeat with remaining mixture. Fry until batter is crisp and golden, about 2 to 3 minutes per side. Serve on top of soup.

 

WINE PAIRINGS

My preference is gewurztraminer, preferably a rich example from Alsace. It’s strongly musky, with floral and ginger nuances layered on abundant, lychee-like fruit, just the profile to power through the aromatics here. If you prefer something tamer, try a buttery Californian or Australian chardonnay. - Beppi Crosariol

22.11.2012
Published in Recipes

 

clamchowder

This hearty soup features pancetta, potatoes and, of course, our featured vegetable, corn.

Prep time: 15 minutes
Ready in: 45 minutes
Serves: 6

 

INGREDIENTS

Chowder:

2 tablespoon unsalted butter

1/2 cup diced pancetta

1 cup chopped onion

2 cups red potatoes, cut into 1/2-inch dice

2 cups fennel, diced in 1-inch pieces

1 tablespoon chopped garlic

4 cups chicken or vegetable stock

3 cups fresh corn kernels (2 to 3 cobs)

2 pounds (1 kilogram) clams

Salt


Garnish:

2 tablespoons lime juice

Lots of freshly ground pepper

6 fried rounds of pancetta

Coriander leaves

 

METHOD

Melt butter over medium heat in a large pot for the chowder. Add diced pancetta and sauté for 3 minutes or until slightly crispy. Add onions, potatoes, fennel and garlic, reduce heat and cook until onions are translucent, about 5 minutes. Add stock and bring to boil. Simmer until potatoes are cooked, about 10 to 12 minutes. Add corn kernels and stir together. Add clams. Cover and boil about 3 to 5 minutes or until clams open. Remove clams, cool and shell half the clams. Return all the clams to soup. Salt if needed.; Reheat soup until clams are hot.

Stir in lime juice and coriander for the garnish. Season. Grind extra pepper on each serving. Garnish with crisp pancetta round and whole leaves of coriander.

 

SUGGESTED WINE PAIRINGS

A chunky soup likes a chunky wine. The buttery essence of a full-bodied chardonnay bastes the corn while the toasty oak rides with the earthy, crispy-pancetta undercurrent. A glass of creamy stout, such as Guinness, would work nicely, too. - Beppi Crosariol

26.09.2012
Published in Recipes