Tag Archives: Soups

Food Monday – Butternut Squash & Rhubarb Soup

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Another recipe from my big cook-up. I had some cooked rhubarb and went searching for a different way to use it. I found a recipe for butternut squash & rhubarb soup. It sounded interesting but called for a pressure cooker to cook the squash and the onion…. I had ideas of my own.

Butternut Squash & Rhubarb Soup
Preheat the oven to 200°C

1.25 kg butternut squash, peeled, de-seeded and cut in chunks
2 tablespoon of vegetable oil
Good pinch of ground coriander
Good pinch of nutmeg
Salt and black pepper
A dash of white wine
1 ¾ pints of chicken stock
½ jar of my onion marmalade (see Food Monday for last week)
8 ozs of rhubarb
1 tbsp caster sugar
1 tablespoon of chopped coriander.

In a large bowl place the oil, coriander, nutmeg, salt & black pepper,
and white wine and stir. Add the butternut squash chunks and toss to coat in the oil mixture. Spread in a single layer on a baking tray and roast in the preheated oven for 25 minutes or until golden and soft. Remove from the oven and allow to cool slightly.

While the squash is roasting, wipe and cut the rhubarb into chunks, place in an oven proof dish with 1 tablespoon of caster sugar, cover and cook on the lowest oven shelf for about 10 minutes. When cooked remove from the oven, stir to break down the chunks, cover and leave in the dish to cool slightly.

When the butternut squash is cooked transfer to a large saucepan. Add the onion marmalade and the chicken stock, stir and cook on high for about 10 minutes. Remove from the heat allow to cool before liquidising in a blender. Add the pureed rhubarb and 1 tablespoon of chopped coriander. Season to taste.

Food Monday ~ Duck Soup

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I am not talking about the 1933 Movie with the Marx Brothers: Groucho, Harpo, Chico & Zeppo. No way!

The tantalizing aroma in my kitchen right now is coming from the stock pot on the cooker. The carcass & leg bones from yesterdays duck, with an onion, celery and carrot are simmering since seven of the clock this morning.

It smells like a mighty stock in progress.

I carefully stripped the remains of the meat last night and they are for adding to the soup with the juice of an orange and a dash from a bottle 😉 at the final stage later today.

 

Food Monday ~ Soups revisited.

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Last Monday I gave you my latest attempt at Soup making and Wisewebwoman commented: “I was on the point of digging around for your recipe!” This gave me an idea….

As the days shorten and the weather turns cold, there is nothing better than a bowl of good soup to warm the cockles of your heart. Living alone, I find cooking for one frustrating, almost soul destroying, after all I did grow up in a household of hungry men with hollow legs!

Nowadays I cook soups and stews for four six people, eat one portion that day, cool and portion the remainder for the freezer. It means that on any busy day I have a good home-made meal at the ready to enjoy without all the work! 😀

The following is a list with links to all the soups I have shared since 2008. If you make one a week, they will keep you going until February next year!

A wide necked Thermos like food and drinks flask is perfect for bringing hot soup to work for a cheap and wholesome lunch.

2008
Broccoli & Almond Soup 21-01-2008
Celery & Apple Soup 10-03-2008
Cold Beetroot Soup 09-06-2008
Elly’s Peanut Soup 08-09-2008
Parsnip, Chicken & Orange Soup 15-09-2008
Curried Parsnip Soup 06-10-2008
Quick & Easy Carrot & Leek Soup 03-11-2008

2009
Simply Soup – 02-02-2009
Celeriac and Almond Soup 09-02-2009
Elly’s Tomato Soup 16-03-2009
Parsnip & Roast Chestnut Soup 30-11-2009
Parsnip Soup with Potato and Pancetta28-12-2009

2010
Gravy Soup17-05-2010

2011
Carrot & Coriander Soup 05-09-2011
Leek and Potato Soup 19-09-2011
Quick Veg Soup 03-10-2011
Squash and Apple Soup 17-10-2011

2012
Sweet Potato Soup with Coconut Cream 02-01-2012
Austerity Soup 04-06-2012
Carrot, Ginger & Orange Soup 08-10-2012

Enjoy!

Food Monday ~ Carrot, Ginger & Orange Soup

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Carrot, Ginger & Orange Soup
Serves 2

1 tablespoon of vegetable oil
1 lb carrots, finely chopped
2 inch piece of root ginger, finely chopped
2 onions, chopped
1 clove garlic, chopped
1 pint vegetable stock
juice of an orange
1 tablespoon fresh coriander chopped
salt & freshly ground black pepper
¼ pint pouring cream

To garnish:
A little cream and sprinkle with orange zest

Heat the oil in a large pan and add the carrots, ginger, onions and garlic.  Cover and cook for 10 minutes until softened. Gradually add the stock & orange juice stirring continuously.  Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth.  Return to the pan over a low heat and slowly stir in the cream, fresh coriander & season to taste.  Garnish with a little of the cream and sprinkle with orange zest.
Serve with Garlic Bread.

Food Monday ~ Austerity Soup

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Austerity Soup or Mint & Lamb Consommé
Preheat oven to 200°C

1 lb lamb bones
1 small onion, quartered
1 medium stick of celery
1 sprig of thyme, basil or parsley, chopped
1 bunch of mint, finely chopped
2 cloves
Salt & freshly ground black pepper

To garnish:
Fresh mint leaves
orange slices

Roast the lamb bones for about one hour. Put them in a large soup pot and add the remaining ingredients. Bring to the boil, reduce the heat and simmer for about one hour.  Cool and strain. Chill well.

Garnish with mint and orange slices and serve with crusty bread.

Food Monday ~ Sweet Potato Soup with Coconut Cream

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Back to work on cold mornings in this corner of the world?  Why not make a batch of soup and fill a flask for a warming office lunch.  It is certainly cheaper and more healthy than fast food.

Sweet Potato Soup with Coconut Cream

1 tablespoon sunflower oil
1large red onion, peeled and chopped
1 garlic clove, crushed
½ inch fresh ginger, peeled and finely chopped
1 tablespoon lemon grass, chopped
1 pint vegetable stock
1 pint coconut cream
1½ pounds sweet potatoes diced
Salt & Black Pepper
2 limes, zest and juice

Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemon grass and cook for a further 3 minutes.   Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.   Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.   Ladle the soup into bowls and garnish with the lime zest.

Food Monday ~ Squash and Apple Soup

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The weather forecast promises a drop in temperatures this week and with that my mind turns to open fires and warming soup.

Squash and Apple Soup

2 tbsp olive oil
2 onions, chopped
1 clove garlic, crushed
1lb squash, quartered, deseeded and roasted
2 baking apples, peeled, cored and chopped
2 sprigs fresh sage
1pint vegetables stock
½ pint dry cider*
Salt and freshly ground pepper

Preheat oven to 200ºC
Wash the squash, then quarter, deseed and place on a baking tray. Sprinkle with one tablespoon of oil and season with salt and freshly ground pepper. Roast until the flesh is tender, remove from the oven and allow to cool a little. (This can be prepared in advance)  Remove the flesh, discard the skin, and set aside.

Heat the remainder of the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the squash, chopped apples and sage.  Cook for another 2 minutes, season well and add the stock and the cider. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender.  Liquidise and serve piping hot with wheaten or crusty bread.

*Apple juice can be used as an alternative to cider.

Food Monday ~ Leek and Potato Soup

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Leek and Potato Soup

3ozs Butter
1 lb Leeks washed trimmed & peeled
2 sticks celery chopped
1 lb Potatoes peeled & chopped
2 pints Chicken stock
¼ tsp Curry powder (mild or medium)
¼ tsp Nutmeg
½ tsp sugar
½ tsp Black Pepper
Salt
Melt butter and sauté leeks, celery and potato for 8-10 minutes (do not brown).  Pour in stock and bring to the boil.  Add curry powder, nutmeg, sugar and seasoning.  Reduce heat and simmer for 30 minutes.  Puree or liquidise

Food Monday ~ Carrot & Coriander Soup

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Carrot & Coriander Soup
Serves 2

1oz butter
1 lb carrots finely chopped
2 onions, chopped
1 clove garlic, chopped
1 teaspoon ground coriander
1 oz flour
1 pint vegetable stock
zest & juice of an orange
½ teaspoon nutmeg
1 tablespoon fresh coriander chopped
salt & freshly ground black pepper
¼ pint pouring cream
coriander leaves for garnish

Melt the butter in a large pan and add the carrots, onions, garlic and ground coriander.  Cook for 5 minutes until softened.  Stir in the plain flour and cook for a further 2 minutes.  Gradually add the stock, zest & juice of an orange stirring continuously.  Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth.  Return to the pan over a low heat and add the nutmeg & fresh coriander slowly stir in the cream & season to taste.  Garnish with a little of the cream and a few coriander leaves.

Serve with Garlic Bread.