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More Hot Soups...
4 cups chicken stock
500g zucchini
2 large very ripe avocados
1/2 cup plain yoghurt
3 tablespoons lemon juice
2 teaspoon Worcestershire sauce
1/4 teaspoon ground coriander
salt to taste
1/2 teaspoon sugar
dash of Tabasco
1 cup chopped and seeded tomato
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Place the stock in a saucepan.
Add zucchini and simmer until very soft, about 10 minutes.
Remove zucchini from pan with slotted spoon and reserve the stock.
Puree zucchini with peeled and stoned avocado in a food processor.
Whisk the puree, yoghurt, lemon juice, Worcestershire sauce, coriander, salt, sugar and Tabasco into stock.
Heat through, but do not boil.
Spoon soup into bowls and garnish with chopped tomato.
Serves 6
500g (1 lb) chestnuts
1 tablespoon olive oil
2 medium carrots, coarsely chopped
2 sticks celery, chopped
1 large onion, chopped
6 cups chicken stock
8 sprigs parsley
3 whole cloves
1/2 teasp salt
1/2 cup light cream
2 tablespoons brandy
Salt & pepper to taste
Finely chopped parsley to garnish
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Make a small slit in the bottom of each chestnut with a sharp knife. Cover the chestnuts with boiling water and simmer for 30 ~ 40 minutes until soft.
Drain, peel off skins when cool enough to handle.
Heat the oil in a heavy based saucepan and brown the carrots, onion and celery for about 5 minutes. Add the chestnuts and chicken stock, parsley, cloves and salt. Simmer until vegetables are very soft.
Remove the cloves. Puree the soup in a blender and return to pan. Add the cream and brandy. Adjust the seasoning and heat to just boiling point.
Serve in warmed soup bowls and garnish with chopped parsley.
This wonderful soup would be perfect for that special dinner party.
Serves 4 ~ 6
60g (2oz) butter
1 small onion, sliced
4 shallots, chopped
750g (1-1/2lbs) pumpkin, peeled and diced
4 cups chicken stock
1/4 teaspoon freshly grated nutmeg
2 tablespoons plain flour
An extra 30g (1oz) butter
3/4 cup cream
Salt and pepper
Whipped cream
Tiny croutons (*see note below)
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Melt the 60g of butter in a large saucepan and add the onion and shallots. Cook gently until the are soft but NOT BROWN.
Add the pumpkin, chicken stock and nutmeg. Simmer covered until pumpkin is very soft.
Knead together the flour and the 30g of butter and stir into the soup until blended. Stir until the soup thickens.
Puree the soup in a blender or processor and return to pan. Add the cream and bring to boiling point but DO NOT BOIL.
Season with salt and pepper to taste.
Serve in warmed soup bowls and garnish with dollops of whipped cream and croutons.
**Note: To make croutons, cut slices of stale white bread into small squares. Dry them on a tray in a slow oven (150C / 300F) or cook on both sides in a frying pan in melted butter until golden. Drain on absorbent paper.
This is one of my favourite Winter soups.
Serves 2
1 tablespoon oil
1 small onion, sliced
1 teaspoon finely chopped ginger
2 teaspoons red curry paste
2 cups chicken stock
500g (1lb) sweet potato, peeled and diced
1 tablespoon coconut cream powder
1 tablespoon chopped coriander
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Heat oil, add onion and ginger and fry gently until soft. Add curry paste and fry for 2 minutes longer.
Add stock and sweet potatoes, bring to the boil, cover and simmer for 20 minutes until soft.
Puree, adding coconut cream powder.
Reheat gently and serve hot sprinkled with coriander as a garnish.
*This recipe may be doubled or tripled to accommodate 4 - 6 people and may also be frozen and reheated.
Serves 4
2 tablespoons oil
100g (4 oz) butter
900g (2 lb) raw prawns, unshelled
2 shallots, finely chopped
Juice of 1/2 lemon
3 tablespoons brandy
1 bay leaf
3 stalks of parsley
1 piece of blade mace
1.2litres (2 pints) fish stock (see note**)
25g (1 oz) flour
Dash of Tabasco
Salt and ground black pepper
3 tablespoons heavy cream
chopped parsley to garnish.
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Heat the oil and 25g (1 oz) butter in a large frying-pan (skillet). Add the prawns, including any roe and cook until the greyish raw prawns begin to change colour, turning pale pink.
Then add the shallots, lemon juice and brandy. Cook until the prawns are bright pink. Remove pan from heat and leave to cool.
When prawns are cool enough to handle, remove from the pan, reserving the pan juices and the shallots. Shell the prawns and simmer the shells with the bay leaf, parsley stalks, mace and fish stock for 30 minutes then strain, reserving the stock.
Blend the prawns and any roe with 40g (1 1/2 oz) butter. Melt the remaining butter in a large pan and stir in the flour. Cook for 2 minutes then add stock, whisking until smooth.
Bring the soup to the boil, add the pan juices and shallots, then whisk in the prawn butter, Tabasco and seasoning.
Stir in the cream and garnish with parsley prior to serving.
** If you wish, the stock may be made from fish stock cubes or ready packaged fish stock.
Serves 6
3 tablespoons oil
1 onion, finely chopped
1 clove garlic, crushed
225g (8 oz) frozen spinach, thawed and squeezed dry
3 tablesp. flour
600ml (1 pint) hot chicken stock
300ml (1/2 pint) milk, warmed
Ground black pepper
1 teasp. grated nutmeg
1/2 a lemon
For the garnish
6 tablesp heavy cream
25g (1 oz) pine kernels, lightly toasted.
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Heat the oil in a saucepan, add onion and garlic. Fry for 3 - 4 minutes until softened. Then add spinach and stir well.
Sprinkle in the flour, stirring for about 1 minute to cook the flour.
Stir the chicken stock and milk into the pan and bring to the boil. Simmer gently for about 20 minutes, stirring occasionally, until the soup starts to thicken in the pan.
Pour the soup into a food processor and blend until smooth. If you find the soup a little thick - add extra milk for a thinner consistency. Reheat and stir in black pepper and grated nutmeg.
Pour into individual soup bowls, add a squeeze of lemon juice.
To garnish, swirl in 1 tablesp. of cream and sprinkle some pine kernels in the centre.
Serve with crusty french bread.
