In the morning, bung the following into your crockpot. This recipe is a double recipe and would serve 10 to 12 people! I only make it when I have found mushrooms on the 'out you go' stand at the supermarket for half price.
1 kg fresh mushrooms roughly chopped.
a handful of spring onion tops, thinly sliced (don't you dare pull up or use the white parts!!!!)
4 cloves garlic
4 litres of water
1 cup skim milk powder
3 peeled, chopped potatoes
a couple of vegetable stock cubes
Put it on to cook and forget about it until 5pm. Then check the seasoning and add more if you wish. Get out your stick blender and carefully blend the lot (I too have been splattered with hot soup when I got distracted!). It should be nice and thick and not need any cream at all.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Wednesday, May 7, 2008
Monday, May 5, 2008
Butter bean and tomato soup
4 celery sticks diced
1 onion diced
garlic, chopped
1 can tomatoes
1.5 cups water
250 mils vegetable stock
1 can butter beans
Saute vegetables, add tomatoes, stock and water. Cook till vegetables are tender. Add beans and warm through
1 onion diced
garlic, chopped
1 can tomatoes
1.5 cups water
250 mils vegetable stock
1 can butter beans
Saute vegetables, add tomatoes, stock and water. Cook till vegetables are tender. Add beans and warm through
Tuesday, February 19, 2008
Caldo Verde
Caldo Verde! The Portuguese king of soups!
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
2 whole dried red chillies
4 large potatoes, diced or sliced
6 cups cold water with vegetarian stock powder to taste
1 large bunch kale, chopped finely
fresh ground black pepper
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the onion, garlic and dried red chillies and stir for 3 minutes. Add the potatoes and stir for another 3 minutes.Pour in the water and turn up the heat to bring to a boil.Once boiling, reduce the heat again to medium and let the soup boil gently for 20 minutes.Remove the soup from the heat and take out the red chillies temporarily. If a creamier soup is desired, use a hand blender to roughly purée the vegetables, leaving just a few of the potato chunks unblended for taste and texture.
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
2 whole dried red chillies
4 large potatoes, diced or sliced
6 cups cold water with vegetarian stock powder to taste
1 large bunch kale, chopped finely
fresh ground black pepper
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the onion, garlic and dried red chillies and stir for 3 minutes. Add the potatoes and stir for another 3 minutes.Pour in the water and turn up the heat to bring to a boil.Once boiling, reduce the heat again to medium and let the soup boil gently for 20 minutes.Remove the soup from the heat and take out the red chillies temporarily. If a creamier soup is desired, use a hand blender to roughly purée the vegetables, leaving just a few of the potato chunks unblended for taste and texture.
Monday, February 18, 2008
Corn soup
2 cups water
2 cups milk
4 cups corn kernals
1 tea salt
2tbl butter
1/2 cup celery chopped
1/4 cup onion chopped
1/4 cup leak chopped
2 tbl flour
1/2 cup milk
Bring water to boil add milk, corn and salt. Saute celery onions and leeks, Blend flour with butter and cook until bubbly. Stir in cooking liquid, add corn, simmer 20 mins and puree. This is so divine, silky and yummy.
2 cups milk
4 cups corn kernals
1 tea salt
2tbl butter
1/2 cup celery chopped
1/4 cup onion chopped
1/4 cup leak chopped
2 tbl flour
1/2 cup milk
Bring water to boil add milk, corn and salt. Saute celery onions and leeks, Blend flour with butter and cook until bubbly. Stir in cooking liquid, add corn, simmer 20 mins and puree. This is so divine, silky and yummy.
Pistou de resistance!
Pistou de resistance!
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
pumpkin and lentil soup
Pumpkin and lentil soup. Dice one large onion, bung in a pot with a splash of olive oil and a couple of cloves of garlic (went to ferret in Wit's End garden for some garlic) When it's nice and soft and browned, throw in one large butternut pumpkin peeled and diced. Cover the lot with water and add some vegetarian stock cubes to taste. Add a cup of red lentils. Cook until cooked and looks like pumpkin soup.
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