Hearty Rustic French Country Soup

Ingredients

2 lb shin of beef with bones
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 onion, quartered
1 bouquet garni
1 clove garlic, finely chopped
1 carrot, peeled and quartered
1 turnip, peeled and quartered
2 leeks, washed and sliced
1 lb potatoes, peeled and diced
1 lb white cabbage, thickly sliced
chopped parsley to garnish

Method

  1. Trim any excess fat from the meat and discard. Place the meat in a large saucepan and cover with water. Add the salt and slowly bring to the boil. Skim off any scum. Reduce the heat; add the pepper, onion, bouquet garni and garlic. Half cover the pan and simmer gently for about 2 hours, adding more water if necessary.
  2. Remove the bones and bouquet garni. Add the carrot, turnip, leeks, potatoes and cabbage. Simmer gently for a further hour.
  3. Skim to remove any fat and bring to the boil again just before serving. Taste for seasoning and adjust if necessary.
  4. Sprinkle with chopped parsley. The meat can be served separately or chopped and served in the soup.

Makes 6 servings.

Source: Soups and Starters

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Bacon and Lentil Soup

Ingredients

2 lb bacon knuckle
8 oz orange lentils
1 large onion, finely chopped
1 large carrot, peeled and diced
2 celery sticks, sliced
1 sprig parsley
salt and freshly ground black pepper
2 large tomatoes

Method

  1. Soak the bacon joint in cold water overnight.
  2. Drain the bacon and discard the soaking water.
  3. Place the bacon joint and lentils in a large saucepan with 3 pints of water. Bring to the boil, cover and simmer for 1 hour.
  4. Add the onion, carrot, celery, parsley and pepper. Simmer for about 30 minutes.
  5. Remove the bacon joint, cut off the meat and chop it into bite-sized pieces.
  6. Return the meat to the soup and discard the bone.
  7. Cut a cross in the base of each tomato and dip into boiling water for 30 seconds. Peel off the skin, cut into quarters, remove the skin and chop the flesh. Stir into the soup and reheat.
  8. Sprinkle with extra chopped parsley, if liked, and serve with bread.

Makes 4 to 6 servings.

Source: Soups and Starters

Hot and Spicy Soup with Corn and Pumpkin

Ingredients

3 tbsp olive oil
4 shallots (100 g), peeled and chopped
5 garlic cloves, chopped
3 celery sticks, cut into 1cm dice
1 tsp ground cumin
1/4 tsp grounder coriander
4 sweetcorn cobs, kernels shaved off
400 g peeled pumpkin or butternut squash, cut into 1cm dice
2 bay leaves
3 lime leaves, or a few shaved strips of lime zest
4 cups water
1/2 tsp chipotle chili flakes
160 g soured cream
3 limes, halved
1 handful torn coriander leaves
salt

Method

  1. Heat the oil in a medium pot, add the shallots, garlic, celery, ground cumin, ground coriander and a little salt, and sauté on low heat for 12 minutes, to soften the vegetables.
  2. Add the pumpkin, bay leaves, lime leaves, chipotle flakes and water. Bring to a boil and simmer for 15 minutes, or until the pumpkin is soft.
  3. Add the corn and cook for five minutes.
  4. Use a slotted spoon to lift out about half of the vegetables, and remove and discard the bay and lime leaves.
  5. Blitz the remaining soup until smooth, then return the vegetables to the pot and bring to a light simmer. Add a little water if you find it too thick.
  6. Stir in half the soured cream and taste for seasoning.
  7. Divide the soup into six bowls, squeeze the juice of half a lime into each portion, drop about a tablespoonful of soured cream in the middle and scatter over the torn coriander leaves.

Makes 6 servings.

Source: Ottolenghi

Japanese Ramen Soup with Scallops

Ingredients

1 pack Japanese instant ramen
4 frozen Japanese scallops (帆立貝)
75 g enoki mushrooms, with root cluster cut off
Japanese fish sausage, sliced
carrot, sliced
1/2 tbsp instant kelp
Japanese parsley (三葉芹) to garnish (optional)

Marinade

pinch of pepper
1/2 tbsp Japanese soy sauce

Soup

1 tbsp dashi granules
2 cups water

Method

  1. Mix dashi with water in a pot. Bring to a boil. Set aside and keep warm.
  2. Defrost scallops. Wash and wipe dry. Add marinade and mix well. Coat with a thin layer of cornstarch. Saute with oil until done.
  3. Blanch ramen in boiling water until al dente. Remove and drain. Transfer to a large soup bowl.
  4. Add enoki mushrooms, carrot, instant kelp, and Japanese fish sausage to the soup. Bring to a boil.
  5. Arrange scallops on top of the ramen. Pour the soup mixture over and garnish with Japanese parsley, if using before serving.

Source: Asian Noodles

Country Vegetable and Lentil Soup

Ingredients

1 oz butter
1 large onion, chopped
4 large celery sticks and leaves, roughly chopped
2 large carrots, chopped
1 parsnip, chopped
3 oz split yellow lentils
3-3/4 cups vegetable or chicken stock
1 bay leaf
2 tablespoons chopped parsley
salt and freshly ground black pepper

Method

  1. Melt the butter in a large saucepan. Add the onion, celery, carrot and parsnip and cook over a low heat for about 10 minutes without browning.
  2. Add the split yellow lentils, stock and bay leaf, bring to the boil, cover and simmer for 1 to 1-1/2 hours until the vegetables and lentils are soft.
  3. Remove the bay leaf and blend half the soup in a liquidiser or food processor until smooth and return it to the pan with the remaining soup. This will give a soup with some texture to it. If a smooth soup is preferred, blend all of it.
  4. Stir in the parsley, season to taste and reheat. Serve hot.

Makes 6 servings.

Source: Soup and Starter