Soup

Here you find the recipes for soups:
Gazpacho with tomato and bell pepper
Salsify and celeriac soup
Oxtail soup
Cauliflower and prosciutto soup
Sweet potato soup
Butternut squash soup
Leek and potato soup
Curried parsnip soup
Carrot orange soup
Tomato soup
French onion soup

Gazpacho with tomato and bell pepper

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Gazpacho with tomato and bell pepper
 
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Makes: 2 liters
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Ingredients
Soup
  • 70 gr red onion
  • 1 clove of garlic
  • 500 gr cherry tomatoes
  • 400 gr bell pepper
  • 75 gr bread
  • 40 gr good oil
  • 50 gr sun-dried tomatoes
  • ½ cucumber
  • 800 gr canned tomatoes
  • 20 gr red wine vinegar
  • 200 gr water
Garnish
  • ½ cucumber
  • Fresh basil
  • croutons
Instructions
  1. Soup
  2. Chop the red onion and garlic
  3. Roughly cut the tomatoes, peppers, bread, sun-dried tomatoes, and cucumber.
  4. Mix the chopped vegetables with the canned tomatoes, the red wine vinegar, and the water
  5. Purée the vegetables with a hand blender to a homogeneous soup. If necessary, strain the soup through a coarse sieve to obtain a finer structure.
  6. Season to taste with salt and pepper.
Garnish
  1. Grate the other half of the cucumber or cut it into small cubes.
  2. Stir the garnish into the soup and allow it to rest for half a day or a whole day in the refrigerator.
  3. Serve the soup ice-cold with the fresh basil and croutons as garnish.
Stuff to know
This quantity is sufficient for +/- 2 liters of soup.
Serve the soup as cold as possible.
You can use the oil from the jar of sun-dried tomatoes for extra flavor.
If the gazpacho is too thick, you can add a little water. If it is too thin, add some extra bread.
Gazpacho is the most well-known soup in Spanish cuisine.

 

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Salsify and celeriac soup

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Salsify and celeriac soup
 
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Makes: 4 portions
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Ingredients
  • 50 gr butter
  • 2 onion
  • 2 cloves of garlic
  • 200 gr celeriac
  • 800 gr salsify
  • 150 gr potatoes
  • 250 gr milk
  • ½ tspn nutmeg
  • 750 gr bouillon
  • 4 tbspn flaked almonds
  • 2 spring onions
Instructions
  1. Peel and chop the onion, garlic and celeriac. Sweat off in the butter until soft.
  2. Peel and dice the potatoes. Cook with the vegetables for a couple of minutes.
  3. Add the stock and milk and bring to a simmer.
  4. Was the salsify under cold running water to remove the soil. Prepare a pot with cold water and the juice of the lemon. Peel the salsify, cut into 5 cm sticks and plunge in the lemony water to prevent discolouration. Add the salsify to the soup, bring to a simmer and season to taste with nutmeg, salt and pepper.
  5. Simmer until the vegetable are cooked.
  6. Puree the soup with a stick blender and correct – if need- be with extra stock.
  7. Toast the almonds in a hot, dry pan until golden.
  8. Cut the spring onion into rings.
  9. Reheat the soup if necessary and correct the seasoning.
  10. Ladle the soup in warm bowls and garnish with the toasted almonds and spring onion.
Stuff to know
Use extra stock to correct the consistency of the soup after blitzing.
Be careful when seasoning since some stocks can be quite salty.
The salsify is a rather unknown vegetable that was quite comment before the second world war but who feel out of grace after the war. Preparing the vegetable is a bit tricky. When peeled, a white sticky substance will be released and the white salsify will rapidly discolor, hence the lemony water. Wearing gloves when handling them is a sound precaution. The vegetable is typical for the winter time.

 

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Oxtail soup

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Oxtail soup
 
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Makes: 4 portions
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Ingredients
  • 1.25 kg oxtail
  • 4 tbspn flour
  • 1 onion
  • 1 celery stalk
  • 1 large carrot
  • 2 cloves of garlic
  • 70 gr tomato purée
  • 300 ml red wine
  • 1 bay leaf
  • 3 thyme sprigs
  • 1.2 litres beef stock
  • 1 tbspn fresh parsley
Instructions
  1. Cut the oxtail in small segments through the joint. Toss the oxtail pieces in the flour shaking off any excess. Roughly chop the onion, celery, carrot and garlic.
  2. Heat some oil in a hot pan until really hot.
  3. Add the oxtail pieces and fry in batches over a high heat until deeply browned all over. Remove and set aside for later.
  4. Add some extra oil to the pan and cook the onion, celery, carrot and garlic for a few minutes, stirring occasionally, until golden but not burned.
  5. Lower the heat to medium. Add tomato purée and any remaining flour and cook for another minute stirring constantly.
  6. Pour in the wine and scrape the base of the pan to release all the tasty bits on the bottom. Allow to bubble for a few minutes to reduce by half.
  7. Add the thyme sprigs, bay leaf and oxtail to the pan and pour in the stock. Simmer for 3 hours or until the oxtail is really tender, skimming off any scum that rises to the surface.
  8. Remove the oxtail from the pan with a pair of tongs and set aside until cool enough to handle. Pull the meat from the oxtail, discard the bones and shred into small pieces.
  9. Pass the soup and discard the vegetables. Add the meat tot he soep and refrigerate overnight if possible.
  10. The next day, remove and discard the fat that has settled on top of the cooking liquid.
  11. When ready to serve, reheat the soup to order. Season to taste with salt and pepper and garnish with fresh parsley.
Stuff to know
For the soup to have a deep flavour, it is really important to sear off the oxtail meat until dark brown.
If the soup is too thin, stir in some cornstarch mixed with cold water and bring to the boil again.
The tail being a tough cut of meat, it needs long and slow cooking to release its flavours and become meltingly tender.

It is believed that oxtail soup originated in France during the French Revolution, when the political turmoil resulted in widespread poverty. Cowhides were send from slaughterhouses to tanneries with the oxtail still on, deemed useless. One day, a noblemen saw the pile of discarded oxtails and asked for them. He made the very first oxtail soup. The French started to use this cheap cut of meat for a soup, up to the point that the tanners put a price on them being annoyed by the demand for the tails. The soup became popular in England when the French people migrated there.

 

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Cauliflower and prosciutto soup

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Cauliflower and prosciutto soup
 
Author:
Makes: 1litre
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Ingredients
  • 500 gr cauliflower
  • 1 stick of celery
  • 1 white onion
  • ½ white part of the leek
  • 1 clove of garlic
  • 300 ml milk
  • 200 ml water
  • 4 slices Parma ham
  • 50 ml cream
Instructions
  1. Chop the cauliflower finely. Chop the onions, the white part of the leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the cauliflower, leek, garlic and celery and start cooking them on a medium heat.
  3. Lower the heat after a few minutes and add the milk and water. Dice the apple and add to the pan.
  4. Bring to a simmer and continue cooking the soup whilst stirring occasionally. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  5. Preheat the oven to 180°C and line a baking tray with baking paper.
  6. Place the Parma ham on the tray and bake 5 min in the oven or until the Parma ham is crip and dry. Remove from the oven and set aside.
  7. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again trough the sieve until really smooth. If the soup is too thick, add some milk or stock.
  8. Add the cream. Reheat the soup and taste for seasoning.
  9. When ready to serve, ladle the soup in a warm bowl and serve with the crispy Parma ham.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.

 

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Sweet potato soup

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Sweet potato soup
 
Author:
Makes: 1 litre
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Ingredients
  • 500 gr sweet potato
  • 1 stick of celery
  • 1 onion
  • 1 clove of garlic
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 400 ml veg stock
  • 50 ml cream
  • 1 tspn fresh coriander
Instructions
  1. Peel the sweet potato and finely dice them.
  2. Melt some butter in a saucepan. Add the carrots and start cooking them.
  3. Chop the onions, garlic and celery and add them to the carrots. Cook them on a high heat for several minutes to create a deep roasting flavour.
  4. Lower the heat after a few minutes and add the ground coriander and ground cumin. Continue cooking the vegetables stirring occasionally. After 10 min or when the vegetables are soft, add the stock. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  5. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  6. Add the cream. Reheat the soup and taste for seasoning.
  7. When ready to serve, ladle the soup in a warm bowl and sprinkle with the fresh coriander to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh coriander when serving the soup. If not, the fresh coriander will turn brown quickly.

 

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Butternut squash soup

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Butternut squash soup
 
Author:
Makes: 1 litre
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Ingredients
  • 500 gr butternut squash
  • 1 tbspn ground coriander
  • 1 tbspn ground cumin
  • 100 gr carrots
  • 1 stick of celery
  • 1 onion
  • 1 clove of garlic
  • 400 gr veg stock
  • 50 gr cream
  • 1 tspn fresh coriander
Instructions
  1. Preheat the oven to 180°C. Peel and dice the butternut squash. Toss it in some oil, ground coriander, ground cumin and season to taste. Place on a lined baking tray. Roast in the oven for 20 min or until the squash is soft.
  2. Peel the carrots and finely dice them.
  3. Melt some in a saucepan. Add the carrots and start cooking them.
  4. Chop the onions, garlic and celery and add them to the carrots. Cook them on a high heat for several minutes to create a deep roasting flavour.
  5. Lower the heat after a few minutes and add roasted squash. Continue cooking the vegetables stirring occasionally. After 10 min or when the vegetables are soft, add the stock. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  6. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  7. Add the cream. Reheat the soup and taste for seasoning.
  8. When ready to serve, ladle the soup in a warm bowl and sprinkle with the fresh coriander to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh coriander when serving the soup. If not, the fresh coriander will turn brown quickly.

 

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Leek and potato soup

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Leek and potato soup
 
Author:
Makes: 1 litre
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Ingredients
  • 50 gr butter
  • 1 onion
  • 1 clove of garlic
  • 500 gr leeks
  • 1 celery stick
  • 300 gr potato
  • 1 bay leaf
  • 750 gr vegetable stock
  • 75 gr cream
Instructions
  1. Melt the butter in a saucepan. Chop the onions, garlic, leeks and celery. Cook them on a medium heat stirring occasionally.
  2. After 10 min or when the vegetables are soft, add the stock. Season with salt and pepper.
  3. Peel and dice the potato. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  4. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  5. Add the cream and remove the bay leaf. Reheat the soup and taste for seasoning.
  6. When ready to serve, ladle the soup in a warm bowl and the garnish of your choice.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. Leek on its own can’t bind the soup enough. Therefore, the potato is added.
If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Serve of chill the soup quickly after making or it will lose it vibrant green colour.
Serve the soup with crispy leeks: slice some leek, wash and pat almost dry. Tosh in some flour and deep fry until golden and crispy. Drain on kitchen paper and serve with the soup as a garnish.
Serve the soup with some crispy bacon bits.
Add some mustard to the soup.

 

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Curried parsnip soup

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Curried parsnip soup
 
Author:
Makes: 1 litre
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Ingredients
  • 500 gr parsnips
  • 1 stick of celery
  • 1 white onion
  • ½ white part of the leek
  • 1 clove of garlic
  • 1 tbspn madras curry powder
  • 200 gr milk
  • 200 gr stock
  • 100 gr coconut cream
  • 4 tspn fresh coriander
Instructions
  1. Peel the parsnips and finely dice them. Chop the onions, the white part of the leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the parsnips, leek, garlic and celery and start cooking them on a medium heat. Add the madras curry powder and fry for a minute until fragrant.
  3. Lower the heat after a few minutes and add the milk and stock.
  4. Bring to a simmer and continue cooking the soup whilst stirring occasionally. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  5. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again trough the sieve until really smooth. If the soup is too thick, add some milk or stock.
  6. Add the coconut cream. Reheat the soup and taste for seasoning.
  7. When ready to serve, ladle the soup in a warm bowl and serve with the freshly chopped coriander op top.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Serve the soup with some chilli flakes if desired.

 

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Carrot orange soup

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Carrot orange soup
 
Author:
Makes: 1 litre
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Ingredients
  • 500 gr carrots
  • 1 celery stick
  • 1 onion
  • 1 clove of garlic
  • 200 ml orange juice
  • 200 ml veg stock
  • 50 gr cream
  • ½ tspn chilli flakes
Instructions
  1. Peel the carrots and finely dice them.
  2. Melt some butter in a saucepan. Add the carrots and start cooking them.
  3. Chop the onions, garlic and celery and add them to the carrots. Cook them on a high heat for several minutes to create a deep roasting flavour.
  4. Lower the heat after a few minutes and continue cooking the vegetables stirring occasionally. After 10 min or when the vegetables are soft, add the orange juice and stock. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  5. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  6. Add the cream. Reheat the soup and taste for seasoning.
  7. When ready to serve, ladle the soup in a warm bowl and sprinkle with chilli flakes to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Use water instead of stock.

 

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Tomato soup

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Tomato soup
 
Author:
Makes: 1 litre
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Ingredients
  • 2 carrots
  • 1 stick of celery
  • 1 onion
  • ¼ leek
  • 1 clove of garlic
  • 100 gr tomato puree
  • 400 gr tomato passata
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 50 gr cream
  • 1 tspn fresh basil
Instructions
  1. Peel the carrots and finely dice them. Chop the onions, leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the carrots, leek, garlic and celery and cook them on a high heat for several minutes to create a deep roasting flavour.
  3. Lower the heat after a few minutes and add the tomato puree Continue cooking the vegetables stirring occasionally. After a few min, add the tomato passata. Season with thyme, oregano and salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  4. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  5. Add the cream. Reheat the soup and taste for seasoning.
  6. When ready to serve, ladle the soup in a warm bowl and sprinkle with the fresh basil to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh basil when serving the soup. If not, the fresh basil will turn brown quickly.
You can enrich the soup by using fresh tomatoes rather than tinned ones. Cut them in half, sprinkle with some salt and pepper and roast in the oven until soft and lovely.
Add some fennel to the soup base.

 

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French onion soup

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French onion soup
 
Author:
Makes: 4 portions
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Ingredients
  • 750 gr white onions
  • 40 gr butter
  • 1 tbspn sugar
  • 120 ml red whine
  • 2 tbspn flour
  • 1 l beef stock
  • 2 tbspn thyme
  • 1 bay leaf
  • 1 french baguette
  • 130 gr gruyère cheese
Instructions
  1. Preheat the oven to the grill setting.
  2. Peel and slice the onions. Melt the butter with the sugar and add the onions. Add the onions and soften for 5 min stirring frequently. Season with salt and pepper.
  3. Continue cooking the onions on a medium heat for half an hour or until they are deep brown and caramelised. Stir every couple of minutes to prevent the onions from burning.
  4. Add the red wine and reduce until syrupy.
  5. Stir the flour in the onion and mix thoroughly. Add the beef stock, thyme and bay leaf. Season to taste.
  6. Bring to the boil and simmer for 20 min or until the onions are really soft. Check the seasoning, adding sugar. salt or pepper if needed. Remove the bay leaf.
  7. Slice the French baguette and toast in the oven. Sprinkle with the cheese and return to the oven for a couple of minutes to melt the cheese.
  8. Ladle the soup in warm bowls. Serve the soup in the bowl with the toasted bread on the side.
Stuff to know
Slice the onions finely so they cook evenly.
It is possible to refrigerate the soup after making and to reheat it when needed. Make the toast ony just before serving.
The long, slow caramellisation of the onions is needed to give the soup its deep, dark flavour.
The better the stock, the better the soup will taste.

 

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