Vegetable And Barley Soup

Posted by GAURAV | Posted in | Posted on 10:29 AM

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Ingredients

300 g pearl barley
100 ml olive oil
1 onion, finely diced
1 leek, white part only, sliced in half, washed and chopped
2 garlic cloves, minced
8 pale inner celery sticks, chopped
1 fennel bulb, cut into
1-cm dice
2 carrots, scrubbed and cut into 1-cm dice
1 cup celery leaves, also from the centre, shredded
1 teaspoon dried basil
2½ liters vegetable stock or water
1 bay leaf
2 medium potatoes, scrubbed and cut into
1-cm dice
800 g can diced tomatoes salt
100 g spinach leaves, shredded

Method:

1. soak the pearl barley in hot water for 45 minutes, drain and rinse.

2. heat the oil in a large pot, fry the onion, leek and garlic without colouring for 5 minutes over medium heat.

3. add the celery, fennel and carrot and cook for a further 5 minutes. Then add the celery leaves and basil, cook for 1 minute.

4. add the stock or water and bring to the boil. Add the barley and bay leaf, reduce the heat to low and simmer for 30 minutes. add the potatoes and tomatoes, simmer for 15–20 minutes, making sure the potatoes are soft and the barley is cooked. add more stock or water if necessary. Just before serving, season with salt and stir in the spinach.


HINTS AND TIPS:


* You will need—cutting board, cook’s knife, paring knife, vegetable peeler, bowls and cup, liquid, weight and spoon measures.

* For vegetable soup—omit the barley and add extra vegetables. To the basic recipe, add 2 large potatoes (peeled and diced chunky), 300 g pumpkin (peeled and diced chunky), 2 zucchini (diced), 150 g cabbage (diced), 100 g green beans (tailed and sliced into 2-cm lengths), 75 g spinach leaves (chopped). Add the potato and pumpkin when the stock is added. Add the zucchini, cabbage and green beans with 5 minutes remaining. Stir in the spinach just before serving.

* There is not too much difference between this soup and a minestrone. If anything I would tend to simplify the vegetables in this soup, keeping to mostly root vegetables and perhaps a bit of chopped parsley at the end.

* This great winter warmer will freeze well but is best  made and consumed on the day.

* Grate some parmesan or pecorino cheese and sprinkle over the top when serving.

* Pearl barley is more refined (polished) than hulled barley. It is less chewy and cooks faster than hulled barley, but because it has been polished further, it is less nutritious, which could be said for all grains that become more and more refined.

* I prefer to keep my grains in the refrigerator unless I know I’m going to use them within a month. Although the shelf life of barley and other grains is long—12 months in an airtight container, in a cool, dry area—the fact is that it takes one larvae and it’s finished. Also, weather permitting, the constant change can have an effect and the natural oils will become rancid sooner than you expect.

* Pearl barley doesn’t really need soaking; I do it so it really breaks open in the soup. Hulled barley needs to be soaked for several hours before cooking and needs at least an hour to cook through.
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TomaTo Soup

Posted by GAURAV | Posted in | Posted on 10:22 AM

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Ingredients


2 kg ripe tomatoes (see Hints and tips)
100 ml olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 bay leaf
1 tablespoon sugar
200 ml water
300 ml thickened cream (optional)
salt and pepper

Method:

1. slice the tomatoes in half exposing a cross-section of the tomato—it is then easier to remove the seeds with a teaspoon. Dice the flesh roughly. Do not worry that the tomatoes are not peeled as the soup needs to be strained.

2. heat the olive oil in a pot large enough to hold all the ingredients. cook the onions and garlic over medium–low heat, without colouring, for 5 minutes.

3. add the chopped tomatoes, bay leaf, sugar and water, bring to the boil then reduce the heat to low and simmer until reduced by half.

4. remove from the heat and pass through a sieve using a ladle to push the pulp through. only the skin of the tomatoes should remain in the sieve. Do not be tempted to blend this soup as the skin will break up and make the soup grainy and slightly bitter.

5. return the strained soup to low heat and simmer for a few minutes, adding cream, if using, and salt and pepper to taste. serve.


HINTS AND TIPS:



* You will need—cutting board, cook’s knife, liquid, weight and spoon measures, large heavy-based pot, and wooden spoon.


* It is very important that only ripe tomatoes are used—preferably vine-ripened or hydroponic—to get the best flavoured tomato soup.


* Adding the cream is optional. The resulting soup without cream may be slightly sour in which case adds 1 teaspoon sugar. Top the soup with pesto or croutons.


* If fresh tomatoes are not around and you have an urge to make tomato soup, then use canned tomatoes. Try and find a good organic brand which should indicate good flavour.

* Use leftover roasted tomatoes to make a small serve of soup or roast the tomatoes for the soup.

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Seafood Gumbo

Posted by GAURAV | Posted in | Posted on 10:19 AM

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Ingredients

100 g plain flour
100 ml olive oil
1 litre fish stock, strained
4 garlic cloves, finely chopped
1 onion, peeled and finely chopped
2 celery sticks, finely chopped
1 red capsicum, de-seeded and finely chopped
500 g okra
800 g can tomatoes, drained and chopped
4 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
12 green prawns, peeled and de-veined
18 black mussels
1 kg white fish fillets
1 teaspoon Tabasco sauce salt and pepper
3 cups cooked rice
6 blue swimmer crab claws, cooked fresh basil leaves fresh thyme leaves


Method:

1. Mix the flour and oil in a large saucepan. Stir constantly over medium heat until the flour turns ‘chocolate’ brown, about 15 minutes.

2. Stir in the stock and cook for 5–6 minutes, stirring constantly until thickened.

3. stir in the garlic, onion, celery, capsicum and okra and cook over low heat for 5–6 minutes. Stir in the tomatoes, tomato paste, herbs, cayenne pepper and Worcestershire sauce. Bring to the boil, reduce heat and simmer for 40 minutes.

4. Stir in the prawns, mussels and fish, and poach for 3–4 minutes until cooked.Season with Tabasco sauce and salt and pepper.

5. Spoon ½ cup rice into each bowl and ladle over the soup. Decorate with crab claws, basil and thyme.


HINTS AND TIPS:


* You will need—cutting board, cook’s knife, paring knife, wooden spoon, cup, weight, liquid and spoon measures, heavy-based pot.

* It is very important to get the flour and oil mixture (a roux) to be chocolate brown before proceeding. This adds the unique flavour that a gumbo should have.

* Finishing this soup with file powder or okra is entirely optional and any cook who suggests that it isn’t a gumbo without these ingredients must not be aware of how many hundreds of versions of this soup there really are—I’m almost embarrassed by providing just one.

* Apart from the dark roux, the other point that is very important is the use of a good fish stock in this recipe. Water, although passable, will not deliver the goods.       
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PumPkin Soup

Posted by GAURAV | Posted in | Posted on 10:16 AM

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Ingredients


1 kg butternut pumpkin
100 ml olive oil
1 medium brown onion, thinly sliced
1.5 litres water
200 ml cream (optional)
Salt

Method:

1. Peel the pumpkin using a vegetable peeler, not a knife. cut in half lengthways and remove the seeds with a spoon. cut into quarters lengthways and then slice thinly in the opposite direction.

2. heat the olive oil in a pot large enough to hold all the ingredients. cook the onions over medium–low heat without colouring.

3. add the pumpkin and cook for a further 5 minutes, then increase the heat to high, add the water and bring to the boil. reduce the heat and simmer for 30–40 minutes or until the pumpkin is completely soft.

4. remove from the heat and stand for 10 minutes before blending using a hand-held or benchtop blender.

5. after blending, return to the heat, add the cream, if using, and salt to taste. Bring back to a simmer before serving.


HINTS AND TIPS:


* You will need—cutting board, cook’s knife, getable peeler, weight and liquid measures, wooden spoon, heavy-based pot and hand-held or benchtop blender.


* When peeling pumpkin, to avoid the sticky orange film that builds up on your hand, rub a small amount of oil onto the hand that holds the pumpkin. You may need to reapply on occasion.


* Butternut pumpkin is ideal for this soup, but other great varietals include Japola (Jap), Kent, or any dark-fleshed pumpkin.


* The dollop of cream at the end gives a smooth, velvety texture. Try adding a dollop of coriander pesto or salsa verde. Or sprinkle with grated parmesan or some croutons.


* Try roasting the pumpkin either in pieces or whole. Roasting vegetables caramelises their natural sugars which in turn enhances the flavour of the vegetable, making the soup just that bit richer and fuller flavoured.


* Adding spices to pumpkin soup is recommended to create nother dimension. For example, use 1 ablespoon red curry paste and 200 ml coconut cream in the basic recipe.


* Substitute sweet potato for the pumpkin in this recipe.


* Pumpkin in the US and UK refers to a type of sweet pumpkin reserved for making pumpkin pie or jack-o’- lanterns (these have a large seed cavity and pale orange flesh). Pumpkin in Australia and New Zealand refers to all hard-skinned squash including the likes of butternut, Japola, golden nugget and Queensland blue. These and several other cultivars are all known as ‘winter squash’ in the US or ‘squash’ in the UK.

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Potato And Leek Soup

Posted by GAURAV | Posted in | Posted on 10:13 AM

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Ingredients


3 leeks, white part only
100 ml olive oil
1 brown onion, finely diced
2 garlic cloves, sliced finely
6 large potatoes, peeled and chopped into 2-cm pieces boiling water or vegetable stock salt
150 ml cream (optional)

Method:

1. Slice the leeks in half lengthways and run under cold water to remove any dirt; drain and finely slice.

2. Heat the oil in a large pot over medium heat. Add the leeks, onion and garlic and sauté until softened but without colouring, about 10 minutes. Then add the potatoes.

3. Add enough boiling water or stock to cover the vegetables by 3 cm and simmer for about 15 minutes.

4. Remove from the heat and let stand for 10 minutes before blending. use a hand-held or benchtop blender and then strain the soup back into the pot. It is important but not entirely necessary to strain the soup as leeks can be quite stringy.

 5. Return to medium heat, bring just to the boil, and season with salt and cream, if desired, before serving.


HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid measures, large pot, wooden spoon and hand-held blender (preferable for safety) or benchtop blender.

* The reason it is recommended for the soup to stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage.

* Use boiling water from the kettle—adding boiling water or stock will quicken the time it takes for the soup to come back to the boil.

* If I wanted a more dominant flavour from the leeks—enough to call the soup a ‘leek and potato’—I would double the quantity of leek and halve the potato quantity.

* To make a vichyssoise (chilled potato and leek soup) puree the soup and place in the refrigerator to cool completely. Check the seasoning and make sure it is very tasty before stirring in the cream

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Pea and Ham Soup

Posted by GAURAV | Posted in | Posted on 10:10 AM

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Ingredients


250 g dried green split peas (see Hints and tips)
1 litre chicken stock or water
1 smoked ham hock (about 500 g)
1 small brown onion, peeled and finely diced
1 carrot, peeled and diced
1 celery stick, diced
2 garlic cloves, crushed
2 sprigs thyme
2 sprigs oregano
2 sprigs mint
Salt
Method:

1. Place the split peas in a pot with the chicken stock and ham hock.

2. Bring to the boil, reduce heat to low and simmer gently for 1 hour. keep the liquid level the same by topping up with stock or water as needed.

3. add the onion, carrot, celery, garlic and herbs and continue to simmer for 30 minutes.

4. check to make sure the vegetables are tender and the split peas are mushy, if not add more liquid and continue to cook. remove the ham hock and herbs. season with salt to taste and serve.


HINTS AND TIPS:

* You will need—cutting board, cook’s knife, vegetable peeler, liquid and weight measures, large pot and wooden spoon.

* To cut the cooking time in half, soak the split peas overnight in 1 litre of cold water.

* To gain extra flavour from the vegetables, sauté in 100 ml olive oil over medium heat in a separate pan for 5 minutes before adding to the soup, allowing 20 minutes to cook until tender.

* The flavour of the soup will develop if left to sit in the fridge for 2 days before being reheated and consumed with crusty bread.

* Use the chopped meat from the ham hock to go back into the soup or add to an entirely different dish. Combine with leftover roasted vegetables in a fry-up like bubble-and-squeak or make homemade baked beans and add the hock meat before being baked.

* Too often this soup is made way too thick. Use water or stock to thin the soup if it is getting too thick.

* As painful as it may appear, it is important to sort through the peas as small stones and debris can be found among them. Once sorted, rinse under coldwater to remove any dust from manufacturing, soak in plenty of cold water and drain well. Omit the ham hock entirely to produce a delicious split pea soup.
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MushrooM Soup

Posted by GAURAV | Posted in | Posted on 10:07 AM

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Ingredients



750 g mushrooms, torn into pieces
100 ml olive oil        
1 brown onion, finely chopped
2 garlic cloves, crushed
750 ml chicken stock or vegetable stock
150 ml thickened cream
½ cup fresh flat-leaf parsley leaves, shredded salt and freshly ground black pepper

Method:

1. Chop 100 g of the mushrooms and set aside to garnish.

2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes or until soft but without colour.

3. Add the torn mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are
tender.

4. Add the stock and bring to the boil. Reduce the heat to medium-low and simmer, uncovered for 10 minutes, stirring occasionally.

5. Remove from the heat, and using a hand-held blender or benchtop blender, process soup to a smooth even consistency.

6. Return to the saucepan and stir in the cream and parsley. place back on a medium-low heat, and reheat, without boiling, until hot. Season with salt and pepper, ladle into bowls and serve garnished with reserved mushrooms.


HINTS AND TIPS:



* You will need—cutting board, cook’s knife, liquid, weight and cup measures, wooden spoon, heavy-based
pot, hand-held blender or benchtop blender.


* The raw, chopped mushrooms added at the end will heighten the mushroom flavour in the soup.


* The reason it is recommended the soup stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage. A well-trained cook may get away with it; however, I’ve seen some bad burns from hot soups.

* For dairy intolerance, simply omit the cream.


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Miso Soup

Posted by GAURAV | Posted in | Posted on 10:03 AM

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Ingredients



1 litre dashi stock
75 g inaka miso
200 g silken bean curd (tofu)
1 tablespoon finely sliced
spring onions, green part only



Method:

1. Bring the dashi stock to the boil, then reduce the heat to a simmer.

2. add the miso paste, stirring to dissolve.

3. Gently cut the tofu into 1-cm cubes and place in 4 serving bowls.

4. ladle the miso soup over the top of the tofu and sprinkle each with some sliced spring onion.


HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid, weight and spoon measures and pot or saucepan.

* This is probably the easiest soup in the book due to everything being readily available at Japanese and other Asian grocers.

* Although simply finished here with spring onions, alternative garnishes include toasted sesame seeds, toasted nori flakes or chives. Try also asparagus spears, bean sprouts, snow peas, fresh sliced shiitake mushrooms or fine julienne of carrot.

* Do not boil miso soup as it can change the flavour slightly. Bring to the boil and turn down immediately.

* Miso soup is high in valuable nutrients and is considered a great ‘pick me up’.

* Dashi is fundamental in Japanese cuisine as a soup stock and flavour base in many dishes. Generally made with dried fish (sardines or bonito) and kombu (a seaweed available fresh, dried, frozen and pickled), dashi can also be vegetarian, made with mushrooms. Instant dashi is a powder that simply needs boiling water added. Although quick and easy, it is frowned upon by purists. If you have a recipe for homemade dashi, have a go: there are after all only 2 or 3 ingredients involved and one of them is water—how hard can it be?

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Minestrone

Posted by GAURAV | Posted in | Posted on 9:58 AM

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Ingredients


3 litres chicken stock, vegetable stock or water
500 g fresh borlotti beans, shelled to yield 250 g (see note below) or 1 x 440 g can borlotti beans
250 g tomatoes, peeled and seeded
200 g carrots, peeled and cubed
1 celery stick, trimmed, coarsely chopped
1 large potato, peeled and diced
150 g rice (arborio if possible)
200 g white cabbage or cavolo nero (black cabbage), shredded
200 g green beans, cut into pieces, or fresh green peas
200 g small zucchini, washed, cut in half and thinly sliced
2 large ripe tomatoes, peeled, seeded and coarsely chopped
1 tablespoon chopped fresh flat-leaf parsley salt flakes chopped fresh basil or pesto, to serve freshly grated parmesan cheese, to serve extra virgin olive oil, for drizzling freshly ground black pepper, to serve


Method:

1. Bring the stock to the boil. add the borlotti beans and simmer for 15 minutes—if using canned beans, drain and rinse under cold water and add with the hard vegetables.

2. Puree the tomatoes in a blender. add to the stock along with the carrots, celery, potato and rice, and simmer for 15 minutes. With 5 minutes of cooking time to go, add the cabbage, green beans or peas, zucchini and chopped tomato. When completely cooked, check the seasoning. it should be a thick soup; however, if it is too thick, add more stock or water.

3. serve in individual bowls with chopped basil or pesto. Pass around the parmesan, extra virgin olive oil, and pepper.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, vegetable peeler, strainer, grater, blender, pot or large saucepan, wooden spoon, weight, liquid and spoon measures.


* Minestrone is a rustic country soup that should be served hot in winter and autumn, and cool or even chilled in summer. It may take time to prepare, but the results are worth it—recruit somebody to help you prepare the vegetables. There really is no set recipe for minestrone which makes the recipe just a guide. Although it’s usually made from vegetables in season, beans, stock and pasta or rice, the actual quantities do not have to be exact. This really is the best opportunity to cook a meal without a recipe and as long as the soup is packed with vegetables and has a thick consistency, minestrone can be very simple.


* If chicken stock is unavailable then simply use water, just be sure to season the soup properly at the end. As this recipe asks for chicken stock—and as romantic as it may be to use homemade stock which will take several hours—stock cubes, powder or even premade packet stock will be fine. Be aware, however, that these ‘quick’ options can tend to be quite salty, so be careful before adding extra salt as the soup may need
only a little, if any at all.


* 150 g dried white beans may be substituted for the borlotti. Soak overnight and cook until tender. Add to the broth with the vegetables.


* Fresh tomatoes for the puree can easily be replaced with a small can of crushed tomatoes. The tomatoes added at the end of the cooking are still best to be kept fresh and chunky.


* Rice can be replaced with a pasta, like small shells or macaroni.


* Other ingredients can go into the soup like cauliflower, parsnip, turnip, swede or celeriac. Bacon rinds can be added in the beginning to add a smoky flavour to the soup.


* One option is to start the soup by frying  1 finely chopped onion and 2 crushed garlic cloves in 3 tablespoons olive oil before adding the chicken stock. Or pre-boil 2 Italian sausages for 15 minutes, cool and slice into rounds then brown in the olive oil before adding the onion and garlic; continue as per the recipe.


* Serve with fresh Italian bread, no butter.


* Rather than serving in individual bowls, place the pot in the middle of the table and as everyone sits at the table, ask how much they would like. This allows people to have only what they feel like as well as the option of asking for seconds. Have all the accompaniments around the pot of soup. Bread, parmesan, extra virgin olive oil and pesto are perfect to add to minestrone.
.

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