Bean soup with bacon, rosemary and garlic

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Soup is known as a primary liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as Meat and vegetables with powdered soup or another liquid. Hot soups are usually characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

 

Ingredients

 

250g \ 1 1\4 cups driend haricot beans.

1 bay leaf

1\2 teaspoon black peppercorns

2 onions chopped

300g \ 3\4 lb waxy potatoes peeled and diced

2 carrots diced

2 cloves garlic chopped

2 tablespoons butter

150g \ 6 oz green (stirring) beans

200g \ 1 cup chopped bacon

apple vinegar

 

Method

 

Soak the dried beans overnight in water. Rinse the beans, putin a large pan and cover with fresh water.

Add the peppercorns and bay leaf to the pan, bring to a boil, turn down the heat and allow to simmer gently for 45 minutes. Remove the stem and tip from the green (string) beans and slice in half.

Saute the potatoes, carrots, onion, bacon and garlic in hot butter for 10 minutes and then add them to the soup. Simmer for 10 minutes and then add the beans.

Continue cooking until the vegetables are tender and can be easily pierced with a fork. Season the stew with salt, pepper and vinegar to taste and serve.

 

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Clam chowder

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Ingredients

 

500g \ 1 lb clams

500g \ 1 lb floury potatoes

1 onion chopped

2 celery stalks sliced

3 slices bacon

2 tablespoons butter

2 tablespoons flour

350ml \ 1 1\2 cups milk

150ml \ 2\3 cup cream

1 teaspoon thyme leaves

1 tablespoon fresh chopped parsley

 

Method

 

Thoroughly wash the claims.

Place them in a part with 1 cup of water.

Cover the pot, bring to a boil and shake the pot serveral times.

Continue boiling for 3-5 minutes until the clams open.

Discard any unopened clams.

Strain the clam water through a fine sieve, reseving the liquid.

Peel the potatoes and cut them into small cudes.

Boil them in salted water for approxamately 15 minutes and than mash.

Slice the bacon into strips.

Saute the bacon, onion and celery in the butter.

Sprinkle the flour on top.

Continue to saute and stir until the onion is translucent and the celery has wilted.

Stir in the milk, clam water and 1\2 cup water.

Bring to a boil, reduce the heat and simmer for approxamately 15 minutes.

Add the potatoes and clams to the soup, stir in the cream, thyme and parsley and season with salt and pepper.

Pour the clam chowder into a bowls and serve.

 

 

 

Oxtail soup with grilled cheese and chive bread

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Ingredients

 

3 onions peeled

2 carrots peeled

200g \ 1\2 lbs celeriac (celery roat)

2 tablespoon vegetable oil

1g \ 2.2lbs oxtail cut into pieces

1 tablespoon salt

4 cloves

2 bay leaves

1 teaspoon pepper corns

1\2 teaspoon juniper berries

soy sauce

2 tablespoons chopped chives

 

For the toast:

4 slices of bread

40g \  1\2 cup grated cheese

1 tablespoon chopped chives

 

Method

 

Chop the onions in half.

Chop the carrots and celeriac (celery roat)

Braise the onions, cut side down, in a large saucepan over a high heat until dark brown.

Remove from the pan and set aside.

Pour oil into the pan and fry the oxtail over high heat.

Add the vegetables and continue to fry.

Carefully pour in 1500ml \ 1 1\2 quarts of cold water.

Slowly bring to a boil.

Add the salt, cloves, bay leaves, pepper and juniper berries.

Partically cover the pot with a lid and simmer over low heat for approxamately 2 1\2 hours.

 

In the meantime:

Preheat the grill.

Sprinkle the bread with the cheese and chives and grill for approxamately 5 minutes taking care not to burn.

Strain the soup, skim the surface with a slotted spooned to remove any fat and season with soy sauce to taste.

Remove meat from bones and dice.

Divide the meat between the serving bowls.

Sprinkle with the chives.

Serve along with toast.

Curried parsnip soup

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Ingredients

 

600g\1 1\2 lbs parsnips

1 large potato

1 shallot, chopped

1 tablespoon butter

2-3 teaspoons mild curry powder

1000ml \ 4 cups vegetable stock

100ml \ 7 tablespoons cream

cayenne pepper

1 tablespoon toasted sesame seeds

to garnish:

coriander (cilantro) leaves

 

Method

 

Peel and dice the parsnips and potato.

Heat the butter in a large pan and cook the shallot until soft.

Add the diced parsnips and potato and stir in curry powder.

Cook for 2 minutes.

Stir in the vegetable stock and simmer gently, stirring occasionally, for about 30 minutes.

Add the cream and puree to the soup.

Return to the  pan and simmer to reduce slightly, or add a little more stock as necessary.

Season to taste with salt and cayenne pepper and ladle into bowls.

Garnish with cayenne pepper and semame seeds and serve sprinkled with freshly chopped coriander (cilantro) leaves.

Mushroom soup

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Ingredients

 

500g fresh mushrooms

500ml chicken stock

75g butter or margarine

1 tin (410grams) evaprated milk

2ml curry powder

5ml salt

30g cake flour

pinch of pepper

 

Method

 

Clean the mushrooms on a damp kitchen towel and slice them.

Fry mushrooms in the butter or margarine only until they start to draw water.

Add the curry powder to the mushrooms and then stir in the flour and the chicken stock.

Allow the mixture to boil for a few minutes.

Puree or blend the mushroom mixture.

Lastly add the evaperated milk, salt and pepper and bring to the boil.

Serve hot.

 

Cauliflower and cheese soup

Ingredients

500g cauliflower

500ml chicken stock

2 tablespoon butter

1 cup grated cheese

250ml milk

salt and pepper

1 small onion

Method

Trim and chop cauliflower.

Melt butter in a large saucepan, saute onions until soft and golden.

Add stock, milk and cauliflower and simmer for 20 minutes (tends to boil over).

Liquidize and return to pot.

Heat through, but do not allow it to boil.

Add more milk if too thick.

Test for seasoning.

Add cheese, turn off heat and stir until cheese has melted.