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BY
SPECIAL REQUEST
By Annette Kesler
Winter
has arrived in the Southern Hemisphere. We are shivering, hence the
need for good hot soup! It is said that making a well seasoned good
soup is the measure of a cook. Here are three soups that are a meal in
themselves. Serve piping hot with crusty fresh bread.
 
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HARICOT
& CORIANDER SOUP
This
is a stunning soup in which you can ring the changes using
haricot, also called Navy beans, which are white, oval and
absorb flavour or butterbeans, fine skinned and flattish with a
smooth texture and the third change could be with cannellini
which have a mild flavour and an unctuous texture. Combine with
the fragrant distinctive flavour of coriander, which adds a
pungency.
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1
kg beef shin, trimmed and cut into bite sized pieces
500 g brisket on the bone, trimmed and cut into bite sized pieces
4 large carrots, peeled and sliced
4 leeks, well washed and sliced
1 small bunch spinach or kale, spine removed and chopped
1 small bunch soup celery
60 ml (4 tbsp) freshly chopped coriander
410 g Italian style tomatoes
4 tbsp arborio rice
200 g dried beans, presoaked
3 bay leaves
6 – 7 sprigs lemon thyme
4 – 6 fresh cloves garlic, chopped
10 ml (2 tsp) salt
milled black pepper
2 litre (8 cups) cold water
2 additional cloves garlic, finely chopped
freshly grated peel of 1 lemon
Bring
meat to the boil in a large heavy based pot covered with cold water.
You will notice that once you have boiled the stock you will need to
continuously skim until you have removed all the froth. Then add
vegetables, rice, beans and remaining ingredients excepting for the
salt, which you will add once the beans are tender, and the pepper,
garlic and lemon, which are added at the end.
Simmer
for at least two to three hours over a low heat to extract the very
fullest flavour. Remove
from stove add pepper, garlic and lemon peel, which will add their
special touch. Serve in a heatproof saucepan or soup tureen. Sprinkle
olive oil over slices of white bread, add a little sea salt and toast
lightly.
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RICH
BLACK MUSHROOM SOUP WITH DILL
In
this delicious full bodied soup, mushrooms come into their own.
Use whichever brown mushrooms you can find that have a great
flavour. Try Portobello. Experiment with adding some of the
stronger flavoured dried mushrooms, lightly soaked.
Sherry deepens the flavour and the slivered almonds add
crunch. Finnish cooks often use fresh dill with mushrooms
and it is a delightful combination. Add at the last moment for a
fresh note.
Cook's
Note: Brush the tops of your mushrooms, using a little mushroom
brush, wipe with a damp piece of paper toweling or peel.
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50
– 60 g butter
1 tsp olive oil
1,2 kg black mushrooms, sliced
2 large onions, diced
1 litre strong homemade chicken stock
salt and freshly ground black pepper
30 ml (2 tbsp) dry sherry
125 ml cream
2 tbsp dill
30 – 45 ml toasted slivered almonds
(Serves
6)
Heat
butter and olive oil in a large saucepan, add mushrooms and onion.
Soften together. Add chicken stock and simmer until mushrooms are very
soft. Blend or process until smooth. Add salt, freshly ground black
pepper and sherry. Just before serving add cream, dill and almonds.
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CREAMY
FISH SOUP
When
you visit your fisher monger or even the fish counter at the
supermarket, request heads and trimmings, but make sure they are fresh,
pink and without any fishy odour. Or when having a fish filleted, save
(freeze) the trimmings and heads and when you have sufficient put a
fish soup on the menu! A dry white wine is an excellent touch,
enhancing and deepening the flavour.
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1,5
kg mixed linefish trimmings with heads
2,5 litres water
4 carrots, peeled and chopped
2 leeks, well washed and sliced
6 sprigs lemon thyme
4 bay leaves
1 piece lemon peel
250 ml (1 cup) dry white wine
2 large onions, finely chopped
4 large ripe tomatoes, peeled and chopped or
410 g Italian style tomatoes
5 cloves garlic, crushed
5 ml turmeric
30 ml olive oil
2 ml dill seed
salt and freshly ground black pepper
2 egg yolks
125 ml cream
(Serves
4 - 6)
Prepare
stock by adding fish trimmings and heads to cold water in a large soup pot and
bring to the boil. Skim thoroughly, then strain. Add all the vegetables
and remaining ingredients excepting for egg yolks and cream. Simmer for
about 1 hour. Before serving, whisk together egg yolks and cream. Add a
little warm soup to the egg cream, mix and add to soup and heat through
but do not allow soup to boil as yolks will curdle.
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