Category: Soup

SOUPE 7

25/4/2015

This is a lovely soup, simple and traditional

for 4-6 people

Ingredients:

2 medium onions, peeled and roughly chopped
3 big potatoes peeled and roughly chopped
3 carrots peeled and roughly chopped
2 medium turnip peeled and chopped
2 small/medium leeks clean and chopped.
2 Zucchinis peeled and sliced
3 Tomatoes – quarter the tomatoes, removing any stalks
30g butter
Bouquet garni
Salt and pepper
Water

Methods

Heat the butter gently in a large saucepan
Add all the chopped vegetables and mix together with a wooden spoon
Stir around to coat everything in the butter
Sweat very gently for 10 minutes
Add 1.5 litres of water.
Add Garlic, bouquet garni, tomato paste
Don’t season
Bring up to the boil and then simmer gently for about 20 minutes
Check the level of water, the vegetables must freely float
if not, add a bit of water.
Check if the vegetables are tender.
Take out the bouquet garni
Liquidise or use a hand blender
Add the pepper (the salt will be added individually when the soup is served into serving bowls)

If you like your soup a little less creamy, you can take out half of it before liquidise it, than stir it back into the pan.

EXPLORE !

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Almond with Mushrooms Potage

11/8/2013

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The subtil parfum of Almonds with Mushroom hummmm....

Serve 4

Ingredients

400g mushrooms cleaned and finely chopped (if possible add few dry or fresh porcini)
3 shallots peeled and finely chopped (if not available, replace par 1 medium white onion peeled and finely chopped)
2 big peeled garlic cloves
200ml fresh cream ( or a mix of cream and sour cream)
250mg of Almond meal
30g butter
Bouquet garni (link for method)
63cl vegetable stock and 37cl of almond milk (if no almond milk increase the vegetable stock to 1litre)
1 small bouquet of flat-leaf parsley
1 egg yolk
Sea salt and pepper
Truffle Oil (Optional)
Almond Oil (Optional)

Mix the chopped mushrooms, chopped shallots and chopped garlic.
In a large casserole, add half of the butter on a medium heat for 1 minute.
Add the mixture, stir, for 3minutes – medium heat, don’t let it turn brown.
Add the almond meal and the vegetable stock and almond milk.
Add the bouquet garni, salt and pepper.
Mix and bring to the boil then simmer for 15 minutes.
Remove the bouquet garni.
Whiz the soup a little bit, keeping some bits of mushrooms.
Mix the egg yolk and fresh cream.
Stop the heat and add the mix egg/cream to the soup and mix well.
Before serving sprinkle the chopped parsley on top of the soup and few drips of truffle oil and few drops of Almond oil.
Serve with grilled garlic bread.

You can quickly fry some nice-looking mushrooms like Girolles, Chanterelles or oysters and sprinkle these on top of the soup.

You can re-enforce the parfum by adding ,before you introduce the almond meal to the soup, 1 dessertspoon of tomato past.

The soup can be prepared few hours before the dinner and can be re-heated the day after.

EXPLORE :

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Velvet Pumpkin Soup

21/7/2013

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This beautiful squash which has been grown in the Americas for more than 5000 years makes sumptuous satiny soups.This recipe is a simple formula for any variety of creamy soups. Instead of Cinderella's lovely carriage, substitute the same amount of cauliflower, asparagus or fresh beans.

1 litre chicken or vegetable stock
1 kilo pumpkin flesh diced ( I often mix two kind of pumpkins)
2 medium onions diced
300 ml creme fraiche

2 tablespoons of cornstarch
A small bouquet of flat parsley.
Salt and Pepper
50g butter
Garlic croutons (optional)

In a big saucepan combine the butter and the onions with a pinch of salt.
Cover and cook until translucent, do not allow them to brown.
Then add the diced pumpkin flesh and the stock.
Bring the mixture to a boil, cover and cook for 15/18 minutes.
After cooking , with a wandlike hand blender or immersion mixer, process the soup until smooth.
In a small bowl, dissolve the cornstarch in 3 tablespoons of water.
Remove the pot from the heat and quickly whisk in the cornstarch and add the cream.
While constantly stirring, be sure to scrape the bottom of the pan as pumpkin burns easily.
Allow the soup to boil again for few seconds.
The result should be a velvety, creamy consistency soup.
Taste the soup and season. I don’t recommend to add salt while cooking, since the seasoning from the chicken stock will usually suffice.

Serve very hot with the chopped parsley and sliced garlic croutons if you wish.

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Soupe au Pistou

23/6/2013

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Soupe au Pistou -
The smell of Provence

1 tin of red beans
1 tin of white beans
8 fresh tomatoes
3 zucchinis sliced in 1.8cm thick rings
1 onion peeled and sliced in small cubes
A hand full of fresh green beans
3 garlic cloves with their shirts
2.5 l. of water
Salt and Pepper
2 tbsp tomato paste
1 bouquet garni

Pistou sauce ingredients
100 g of fresh basilic leaf
5/6 peeled garlic
olive oil
150g of grated Parmesan

Soup :

Bring the water to the boil, in a large, very large pot.
Stir in the fresh tomatoes cut in quarters, the zucchinis, the fresh green beans and the onions.
Add the 3 garlic cloves, bouquet garni, salt and pepper.
Return to a boil, reduce heat to medium low, and simmer for 45/60minutes.
Then add the 2 tins of white and red beans and a hand full of small pasta.
Let the soup cook gently for 20/30 minutes,

Sauce au Pistou

Add the 6/8 garlic cloves in a food processor then add the parmesan and basil leaves and push the button "on" for 20 seconds in order to mix well the ingredients, then with the blender on, add the olive oil slowly and patiently.

The pistou needs to have the consistence of yogurt.
Put in the fridge until you serve the soup where people will mix the soup and pistou to their taste.

The pistou can be kept several days in the fridge, covered.

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Tomato Veloute

18/10/2012

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Tomato Veloute

1 can of peeled tomatoes
2 tablespoon of tomato paste
3 beautiful tomatoes
1 teaspoon of sugar
2 shallots
2 big garlic cloves
1 bouquet garni + 1 bouquet of fresh parsley finely cut
200ml fresh cream
salt and pepper
1 egg yolk

Bring to boil 1 litre of water
Meanwhile puree the tomatoes from the can with their juice ,
Add tomato past
Add smash garlic and shallots.
Pour this puree in a dish
Add sugar, salt and pepper
Mix it with the boiling water
Rinse, Quarter and drain the 3 beautiful tomatoes
Add the bouquet garni
Bring to a boil
Then adjust the heat to low and let it cook for 20minutes – stirring from time to time.
Mix the egg yolk and the fresh cream in a separate bowl
When the soup is cooked, stop the heat and add the mixture egg & fresh cream
to the soup and stir all the time.
With a food processor, blender or immersion mixer, process the soup until smooth.
To serve, ladle the soup into soup bowls and sprinkle with the remaining parsley.

This soup can be prepared in advance , even the day before keep it in the fridge and when it is time reheat the pot with a slow heat while stirring often.

The 3 fresh tomatoes is just an option

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SOUPE 7

Almond with Mushrooms Potage

Velvet Pumpkin Soup

Soupe au Pistou

Tomato Veloute

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