2kg fresh tomatoes, peeled and diced.
1kg ham hock
3 litres water
3 litres beef stock
1.5 cups soup mix with barley
3 tablespoons pepper steak mix
Peel the tomatoes by scalding them in a shallow pot of boiling water, it needs to be just deep enough to immerse them. Leave them to simmer for 1 minute then take them from the water with a slotted spoon. Peel them carefully as they will be hot. Use a small sharp knife to break the skins and then the skins should just peel away.
Put the ham hock in the water and bring the water to the boil. Add the soup mix to the boiling water. Add the peeled and diced tomatoes. Add the stock or the stock cubes and boiling water. Add the pepper steak mix. Allow to simmer for another 60 minutes. Remove the ham hock and cut the meat into small pieces, return the meat to the soup. Discard the bones and fat. Taste and adjust the seasoning. Serve.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, September 22, 2008
Friday, August 15, 2008
Greek Lentil Soup
2 cups brown lentils
4 sticks celery, diced finely
4 carrots, peeled and diced
4 onions, diced
8 cloves garlic, minced
4 tbsp tomato paste
5 litres water
3 tbsp sweet paprika
1/3 cup olive oil
Bring the water to the boil, add the lentils. Allow to boil for approximately 20mins.
In a smaller separate saucepan saute the sweet paprika in some of the olive oil until it starts to change colour. Add the onion, celery and garlic and saute for a little longer.
Add the sauteed vegetables to the boiling lentils. Add the carrot and celery to the lentils.
Season the soup with salt, pepper and the remaining olive oil. Taste then adjust the seasonings.
Simmer the soup until all the vegetables are very soft, approximately a further 30mins.
Serve
4 sticks celery, diced finely
4 carrots, peeled and diced
4 onions, diced
8 cloves garlic, minced
4 tbsp tomato paste
5 litres water
3 tbsp sweet paprika
1/3 cup olive oil
Bring the water to the boil, add the lentils. Allow to boil for approximately 20mins.
In a smaller separate saucepan saute the sweet paprika in some of the olive oil until it starts to change colour. Add the onion, celery and garlic and saute for a little longer.
Add the sauteed vegetables to the boiling lentils. Add the carrot and celery to the lentils.
Season the soup with salt, pepper and the remaining olive oil. Taste then adjust the seasonings.
Simmer the soup until all the vegetables are very soft, approximately a further 30mins.
Serve
Monday, August 4, 2008
Vegetable Soup
This was the first recipe cooked in the first session of the City Life Community Kitchens. It is a very tasty recipe. It is hearty and filling, everyone was surprised how much flavour it had.
2 onions peeled and diced
1 carrot peeled and grated
3 sticks of celery chopped
½ swede peeled and grated
1 parsnip peeled and grated
1 sweet potato peeled and diced
1 zucchini
1 can of corn kernels
1 can of Borlotti beans
½ cup red lentils
1½ cups of dry wholemeal pasta
2 litres vegetable stock
2 litres water
3 tbsp olive oil
Oregano ground
Parsley
In a large stockpot heat the vegetable stock. In a separate pan heat the oil. Saute the onions and celery and carrots, when tender add them to the stock.
Bring the soup to the boil, begin to add the other ingredients one at a time,making sure the soup continues to keep boiling.
Firstly add the lentils and beans.
Then add the hard vegetables such as the sweet potato and swede.
Lastly add the zuchinni and corn kernels.
Add the herbs and season with salt and pepper.
Stir frequently while simmering, cook for 30mins.
Add pasta and simmer for another 10minutes or until the pasta is cooked.
Serve with chunky homemade croutons.
2 onions peeled and diced
1 carrot peeled and grated
3 sticks of celery chopped
½ swede peeled and grated
1 parsnip peeled and grated
1 sweet potato peeled and diced
1 zucchini
1 can of corn kernels
1 can of Borlotti beans
½ cup red lentils
1½ cups of dry wholemeal pasta
2 litres vegetable stock
2 litres water
3 tbsp olive oil
Oregano ground
Parsley
In a large stockpot heat the vegetable stock. In a separate pan heat the oil. Saute the onions and celery and carrots, when tender add them to the stock.
Bring the soup to the boil, begin to add the other ingredients one at a time,making sure the soup continues to keep boiling.
Firstly add the lentils and beans.
Then add the hard vegetables such as the sweet potato and swede.
Lastly add the zuchinni and corn kernels.
Add the herbs and season with salt and pepper.
Stir frequently while simmering, cook for 30mins.
Add pasta and simmer for another 10minutes or until the pasta is cooked.
Serve with chunky homemade croutons.
Bacon and Mushroom Soup
This recipe was a big hit with the males in our Community Kitchens Group. It has a big meat and potatoes taste and its a bit creamy. Opinions were divided which soup was better, this one or the vegetable soup that we made on the same day. Julia McCartan said she would post this one on the Community Kitchens website. Check out the other recipes on there. The link is on my page.
4 medium red potatoes
2 onions diced
350g fresh mushrooms
8 rashers bacon cooked then diced
3 tablespoons Olive oil
2 cloves garlic
½ tsp chilli powder
2 cups milk
1.5lt water
½ teaspoon sugar
2 Creamy Bacon and Mushroom flavour base
Additional 4 cups water
Cut peeled potatoes into 1 inch cubes. Boil water in a stockpot. Add potatoes, cook until tender. Drain, but save the liquid. Set potatoes aside. Cook bacon in the stockpot, using just a little oil to stop it sticking. Remove it to cool. When cooled, chop the bacon into small pieces.
Finely chop onion. Re-heat oil and bacon drippings in the pot over medium heat. Add onion and garlic to the pot. Stir frequently, cook until tender but not brown. Remove the cooked onion and garlic from the pot and set aside. Saute the sliced mushrooms in the pot then return the onions and garlic.
Gradually add cooked potatoes back to the stockpot. Add the flavour base to saucepan then the reserved cooking liquid from the potatoes and the additional water. Add the milk, sugar, chilli powder and season with salt and pepper to taste. Stir well. Add bacon. Simmer for thirty minutes over very low heat.
Stir frequently.
4 medium red potatoes
2 onions diced
350g fresh mushrooms
8 rashers bacon cooked then diced
3 tablespoons Olive oil
2 cloves garlic
½ tsp chilli powder
2 cups milk
1.5lt water
½ teaspoon sugar
2 Creamy Bacon and Mushroom flavour base
Additional 4 cups water
Cut peeled potatoes into 1 inch cubes. Boil water in a stockpot. Add potatoes, cook until tender. Drain, but save the liquid. Set potatoes aside. Cook bacon in the stockpot, using just a little oil to stop it sticking. Remove it to cool. When cooled, chop the bacon into small pieces.
Finely chop onion. Re-heat oil and bacon drippings in the pot over medium heat. Add onion and garlic to the pot. Stir frequently, cook until tender but not brown. Remove the cooked onion and garlic from the pot and set aside. Saute the sliced mushrooms in the pot then return the onions and garlic.
Gradually add cooked potatoes back to the stockpot. Add the flavour base to saucepan then the reserved cooking liquid from the potatoes and the additional water. Add the milk, sugar, chilli powder and season with salt and pepper to taste. Stir well. Add bacon. Simmer for thirty minutes over very low heat.
Stir frequently.
Pumpkin Soup
This soup was made at Community Kitchens on 5th August. One of our participants rated this soup 20 out of 10. You cant ask better than that. The croutons are worthwhile making too, the recipe is below and they are much more fun than toast.
Knob of butter and 1 tbsp olive oil
1kg butternut (squash) pumpkin, or jap or kent varieties.
3 potatoes chopped
1 onion diced
2 stock cubes (vegetable or chicken)
1.5 tablespoons fresh ginger, grated or minced well
1 litre of water
Salt and Pepper to taste
Handful of fresh coriander leaves to serve (optional)
.... or fresh parsley chopped finely to serve
dollop of cream to serve (optional)
sprinkle of nutmeg to serve
chunky homemade parmesan croutons
Peel the pumpkin with a potato peeler or small knife. Chop into 2cm cubes. Chop the potatoes into similar cubes, it's up to you whether you peel them first or not. Peel & chop the onion. Melt the butter with the oil in a large pan. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown. Add the potatoes to the onions and stir to coat well with the oil. Add the pumpkin. Stir well. Cover and cook for 10 minutes on low heat, stirring occasionally. When the potato has started to soften add the water to the pan crumble the stock cube into the water. Turn up the heat and bring to the boil, simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny. Use a stick blender to liquidise the soup or mash it very well then strain through a mesh sieve (retaining the liquid), push the solids through the sieve with the back of a spoon, stir, then serve. When serving place a dollop of cream in the centre of each bowl, sprinkle with nutmeg. Garnish each bowl with chunky homemade croutons and a pinch of fresh coriander or parsley.
To make chunky homemade croutons, cut an old unsliced loaf of bread into inch thick slices and cut again into cubes an inch wide and deep. Put the bread into a baking dish and drizzle with a little olive oil and sprinkle with some dry grated parmesan cheese. Bake croutons at 200deg Celsius for 10 mins stirring once during that time. Serve on top of homemade soup.
Knob of butter and 1 tbsp olive oil
1kg butternut (squash) pumpkin, or jap or kent varieties.
3 potatoes chopped
1 onion diced
2 stock cubes (vegetable or chicken)
1.5 tablespoons fresh ginger, grated or minced well
1 litre of water
Salt and Pepper to taste
Handful of fresh coriander leaves to serve (optional)
.... or fresh parsley chopped finely to serve
dollop of cream to serve (optional)
sprinkle of nutmeg to serve
chunky homemade parmesan croutons
Peel the pumpkin with a potato peeler or small knife. Chop into 2cm cubes. Chop the potatoes into similar cubes, it's up to you whether you peel them first or not. Peel & chop the onion. Melt the butter with the oil in a large pan. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown. Add the potatoes to the onions and stir to coat well with the oil. Add the pumpkin. Stir well. Cover and cook for 10 minutes on low heat, stirring occasionally. When the potato has started to soften add the water to the pan crumble the stock cube into the water. Turn up the heat and bring to the boil, simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny. Use a stick blender to liquidise the soup or mash it very well then strain through a mesh sieve (retaining the liquid), push the solids through the sieve with the back of a spoon, stir, then serve. When serving place a dollop of cream in the centre of each bowl, sprinkle with nutmeg. Garnish each bowl with chunky homemade croutons and a pinch of fresh coriander or parsley.
To make chunky homemade croutons, cut an old unsliced loaf of bread into inch thick slices and cut again into cubes an inch wide and deep. Put the bread into a baking dish and drizzle with a little olive oil and sprinkle with some dry grated parmesan cheese. Bake croutons at 200deg Celsius for 10 mins stirring once during that time. Serve on top of homemade soup.
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