Displaying items by tag: soups

neeps

Neeps and tatties (turnips and potatoes) is traditionally served mashed together as a side dish, but to continue with the modern theme I've turned it into a soup. Scots like spicy food, and I have flavoured the soup with a little Indian curry paste to give it some spark. Reserve some of the leek greens for garnish.

2 tablespoons butter

2 cups sliced leeks, white and light green parts only

2 cups diced rutabaga

1 tablespoon mild Indian curry paste

4 to 5 cups chicken stock

1½ cups peeled and diced baking potatoes

Salt and freshly ground pepper

Garnish:

¼ cup yogurt

1 tablespoon chopped leek greens

Heat butter in a soup pot over medium heat. Add leeks and sauté until just softening, about 3 minutes. Add rutabaga and curry paste and sauté, stirring, for 2 more minutes or until fragrant. Add stock, bring to boil, reduce heat and simmer for 20 minutes. Add potatoes and simmer for 15 minutes or until vegetables are soft when pierced with a fork.

Purée soup in blender or with a hand blender and season with salt and pepper to taste. Reheat when needed and garnish with yogurt mixed with leek greens. Serves 6.

19.01.2011
Published in Recipes

 

The addition of garam masala makes this soup sparkle. It's like a French onion soup but thick with lentils and spice. Vegetable stock gives a better flavour than water, and chicken stock works well for non-vegetarians. Serve with some toasted naan.

2 tablespoons butter

5 cups sliced onions

Salt to taste

1 teaspoon chopped ginger

1 tablespoon garam masala

1/2 cup red lentils

4 cups vegetable stock or water

1/4 cup yogurt

Heat butter in a soup pot over medium heat. Add onions, sprinkle with salt and cook slowly, stirring occasionally, for about 30 minutes, or until nicely caramelized. Add ginger and garam masala and cook 1 minute longer. Add lentils and stock and bring to boil. Cover and simmer for 20 minutes, or until lentils have exploded. Adjust seasoning. Swirl with yogurt. Serves 4  

12.01.2011
Published in Recipes

 

Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.

 

3 tablespoons butter

1 cup chopped onion

2 cups chopped Yukon Gold potatoes

2 cups diced celeriac

1 tablespoon grated ginger

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper

Garnish:

2 tablespoons slivered pickled ginger

 

Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger. Serves 4.  

12.01.2011
Published in Recipes

A Mediterranean version of chicken soup that uses Israeli couscous instead of the more traditional rice.  It is the perfect soup for Rosh Hashanah. Israeli couscous is a tiny round pasta that looks like pearl barley but tastes like pasta.

6 cups chicken broth

1/2 cup Israeli couscous

2 eggs, beaten

2 tablespoons lemon juice

2 tablespoons chopped fresh dill

Salt and freshly ground pepper

Bring broth to boil in large pot, slowly stir in couscous. Reduce heat to simmer and cook for 10 minutes or until couscous is softened.

Beat together eggs, lemon juice and dill in a bowl. Slowly stir in several ladlefuls of soup. Add warm egg-lemon mixture back into soup and cook together for 2 or 3 minutes. Do not boil because the soup will curdle. Season well with salt and pepper. Serves 6

19.09.2007
Published in Recipes

img_0335You will need 3 ears of fresh corn to make 2 cups of corn kernels. Using a sharp knife, slice kernels off the cob into a bowl, saving any juice. You can also use frozen, defrosted corn. Dice vegetables the same size for even cooking and an attractive look.

2 cups corn kernels

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons chopped garlic

1/2 cup diced red pepper

1/2 cup diced green pepper

2 teaspoons minced jalapeno pepper or 1 teaspoon hot pepper sauce

1 large sweet potato, peeled and diced

1/2 teaspoon chilli powder

1/2 teaspoon hot smoked paprika, optional

5 cups chicken stock or water

1 bay leaf

Salt and freshly ground pepper

Coriander Cream:

1/2 cup sour cream

2 tablespoons milk

3 tablespoons chopped fresh coriander

Preheat oven to 450 F.

Place corn on a cookie sheet and roast in the oven for 10 minutes, stirring occasionally. When corn is browned remove to a bowl and reserve.

Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and slightly browned, about 5 minutes. Add garlic, red and green pepper, jalapeno, sweet potato and chilli powder and sauté for 1 minute longer.

Add chicken stock and bring to boil. Reduce heat to medium-low and simmer for 10 minutes. Add corn and bay leaf and simmer another 12 to 15 minutes or until vegetables are tender. Remove bay leaf and season with salt and pepper to taste.

Whisk or puree together sour cream, milk and coriander and reserve.

Ladle soup into bowls and dollop with Coriander Cream. Serves 6

24.10.2007
Published in Recipes

Here is a more complex version of the classic Scottish cock-a-leekie soup.

5 cups chicken stock

2 leeks, white part only

6 ounces ground chicken

½ cup finely chopped leek leaves

½ teaspoon garlic

2 teaspoons fresh tarragon or ½ teaspoon dried

½ teaspoon Dijon mustard

2 tablespoons finely chopped prunes

1 tablespoon chopped parsley

Combine chicken, leek leaves, garlic, tarragon, prunes and mustard. Season well with salt and pepper. Using a heaping 1 teaspoon measure, roll into small chicken balls. Cook one to taste for seasoning. Reseason if necessary.

Bring soup to boil on medium-high heat, reduce heat to simmer and add remaining leeks and chicken balls. Simmer for 4 to 5 minutes or until chicken balls are cooked through. Ladle into 4 soup bowls and sprinkle with a little parsley. Serves 4.

23.01.2008
Published in Recipes

My favourite instant meal when I feel like lots of flavour but not too much fat.

 

12 frozen dumplings

6 cups chicken stock

2 tablespoons soy sauce

½ teaspoon hot sauce

Pinch sugar

1 tablespoon rice vinegar

2 green onions, slivered

4 shiitake mushrooms, thinly sliced

4 cups baby spinach

Salt and freshly ground pepper

 

Bring a large pot of water to boil over high heat. Add frozen dumplings and boil for about 6 minutes or until cooked through. Drain well.

Place stock, soy sauce, hot sauce, sugar and vinegar in a large pot over high heat and bring to boil. Add green onions, shiitake mushrooms and spinach. Reduce heat and simmer for about 2 minutes or until vegetables have softened. Add dumplings. Season with salt and pepper to taste and add more soy or hot sauce as needed. Serves 4

02.04.2008
Published in Recipes

Sorrel is lemony-tasting herb that looks a bit like spinach or arugula. It enhances sauces and soups. When mixed with sweet fresh peas, it makes a decadent soup. You can use frozen peas rather than fresh, if you wish. If sorrel is not available use spinach and two tablespoons lemon juice instead.

 

3 cups chicken stock

1 cup chopped onions

2 cups shelled peas (fresh or frozen)

2 cups coarsely chopped sorrel leaves

1 tablespoon lemon juice

¼ cup whipping cream

Salt and freshly ground pepper

2 tablespoons chopped chives

 

Combine stock and onions in a pot over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add peas and simmer for 5 minutes longer. Add sorrel and cook another 2 to 3 minutes or until sorrel is wilted and peas are tender. Add lemon juice.

Use an immersion blender to purée mixture until smooth. Add cream. Raise heat and bring to boil. Season with salt and pepper to taste. Serve hot or cold sprinkled with chives. Serves 4.

11.06.2008
Published in Recipes

Reserve a few watercress leaves to garnish the soup. To cut calories, you can use yogurt instead of whipping cream, although the soup will not taste as rich.

 

3 leeks, white and light green part only, sliced

1/2 cup chopped potatoes

1 ripe pear, peeled and chopped

4 cups chicken stock

1 bunch watercress, leaves and very thin stems only

1/4 cup whipping cream

Salt and freshly ground pepper

 

Place leeks, potatoes, pear and chicken stock in a pot. Bring to boil over medium-high heat, reduce heat to medium-low and simmer for 10 minutes or until potatoes are tender. Add watercress and simmer for 5 minutes longer.

Place in food processor or blender and puree until smooth.

Return to pot and add cream. Simmer for a few minutes then season well with salt and pepper. Serve hot or chilled, but chilled is better for the summer. Serves 4

16.07.2008
Published in Recipes

My mother loved gazpacho and every summer when the tomatoes were ripe she would make this version. I like it because it is a true Spanish version using sherry and sherry vinegar. It requires no cooking and it produces a soup that is refreshing and tasty. Make sure your tomatoes are really ripe for the best soup.

 

2 cups English cucumber, peeled, seeded and coarsely chopped

4 cups fresh tomatoes, seeded and chopped

½ red pepper, diced

½ yellow or orange pepper, diced

1 teaspoon chopped jalapeno pepper

2 tablespoons sherry or brandy

¼ cup sherry vinegar

2 teaspoons chopped garlic

½ cup chopped Spanish onion

3 tablespoons olive oil

Hot pepper sauce

Salt to taste

Garnish:

1 cup croutons

½ cup chopped cucumber

¼ cup chopped red onion

2 tablespoons chopped coriander

 

Place cucumbers, tomatoes, peppers, sherry, sherry vinegar, garlic, onion and olive oil in food processor or blender. Purée until smooth but still with a little texture. Taste and season with pepper sauce and salt if necessary. Chill for at least 4 hours. Place garnishes in small bowls and let guests help themselves. Serves 6.

04.09.2008
Published in Recipes