Soup Recipe Collection - International

8/13/2019 Soup Recipe Collection - International

1/41

A Medley of SoupsA Medley of SoupsA Medley of SoupsA Medley of Soups

A collection of Soup Recipes for WinterA collection of Soup Recipes for WinterA collection of Soup Recipes for WinterA collection of Soup Recipes for Winter

ByByByBy

Gavin VictorGavin VictorGavin VictorGavin Victor


2/41


3/41

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4/41

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25/41

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32/41

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33/41

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34/41

N: 33

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Preparation time: 15 minutes

Cooking time: 2 hours 30 minutes Serves 12

Ingredients1230 g white kidney beans


35/41

N: 34

6.0 litre weak beef stock1500 g beef shin300 g rindless streaky bacon, chopped3 onion, chopped3 turnip, finely chopped6 carrots, chopped3 large ripe tomato, skinned and finely chopped

salt and freshly ground black pepper225 ml brandy15 ml lemon juice

Method:Drain the beans and place in a large saucepan with the stock, beef shin and bacon. Cover and simmergently for an hour. Add the onion, turnip and carrot and cook for a further hour. Remove the bones andfat and discard. Add the tomato and seasoning and simmer for 10 minutes. Add the brandy and lemonjuice before serving.

Ingredients1080 g onions, finely sliced108 g butter2 large potato, peeled and dicedsalt and freshly ground black pepper24 ml fresh sage2.4 litre chicken stockfresh Parmesan cheese

Method:1. Melt the butter in a large saucepan and saut the onions. Cover and continue cooking over a gentleheat for 45 minutes to an hour, shaking the pan occasionally. 2. Allow onions to turn colour, byremoving the lid. (Onions should be a pale caramel colour) 3. Add potato to the pan and stir in the stockand sage. Adjust the seasoning and simmer for another hour. Let the soup cool slightly, beforeprocessing or blending in batches. 4. Return the soup to a clean pan and reheat, adjust seasoning andserve with crotons and shavings of fresh Parmesan cheese. Serves 12

Ingredients2 oxtail, chopped into joints4 carrots, sliced4 large onions, sliced4 stalks of celery, sliced (or more to taste)60 g lard or drippinga few sprigs of fresh thymesalt and black pepper2 strip of streaky bacon, sliced4.0 litre good beef stock30 g cornflour (or more if you like a thicker soup)60 ml dry sherry (or more to taste)

Method:1. Place the oxtail joints in a large saucepan, cover with cold water and bring to the boil; strain and dryvery well. 2. Melt the lard or dripping in a large pan and brown the oxtail pieces one by one, to preventlowering the temperature. Repeat with remaining oxtail pieces and drain. 3. Add vegetables and brownlightly. Return meat to the pan with the thyme, seasoning, bacon and stock. Bring to the boil, cover andsimmer gently for 3 to 4 hours. 4. Strain the soup and set aside the oxtail bones. Cool the soupovernight. Remove all the meat from the oxtail bones and shred finely. 5. The next day, remove thelayer of fat from the surface of the soup and reboil soup. 6. Stir in cornflour,mixed to a paste with 30-45

ml water, and return soup to boil, stirring as the soup thickens. Add oxtail meat, adjust seasoning andstir in sherry. 7. To serve, make up a salsa verde. Place heaps of fresh basil leaves, a few garlic cloves,


36/41

N: 35

salt and black pepper, a dash of olive oil and wine vinegar in a blender or food processor. Process untilsmooth. Spoon dollops into the middle of each plate. Serves 12

Preparation time: 40 minutes

Cooking time: about 4 hours

Ingredients3.42857142857 kg oxtails, trimmed51 ml sunflower oil3 onions, finely sliced2 leek, finely chopped3 carrots, peeled and diced2 stalk celery, diced3 cloves garlic, crushed3 bay leaves51 ml tomato paste2 sprig thyme3 sprigs flat-leafed parsley

Method:Place oxtails on a baking tray and bake in a prehated 200 C oven until golden brown, turningoccasionally.Leave to cool.Heat the oil in a large pot and saut the onion, leek, carrots and celery for three to four minutes or untilsoft.Stir in the garlic, bay leaves and tomato paste.Add the oxtails, thyme and parsley.Add the stock and bring to the boil.Reduce the heat and simmer over a low heat for three hours or until the oxtails are tender and the meatfalls from the bone.Skim off any scum that rises to the surface.Remove the oxtails and allow to cool slightly.Remove the meat from the bones and discard the bones and sinew.Roughly chop the meat and add to the soup along with the Guinness, tomatoes and 500 ml water.Add the vegetables and simmer for 10 to 20 minutes or until the vegetables are tender.Season to taste and serve with crusty bread. Serves 12

Ingredients90 ml sunflower oil1200 g shin600 g brisket6 onions, sliced6 cloves garlic, crushed15 ml paprika1200 g very ripe tomatoes, chopped98 g tomato paste3 large potatoes, diced6 bay leaves15 ml salt23 ml mustard powder4.5 litre waterlarge cabbage, shredded6 large carrots, grated

Method:1. Heat 30 ml (2 tbsp) oil in a large soup pot (6-8 litre capacity). 2. Brown the shin and brisket on both


37/41

N: 36

sides in the oil. Remove and set aside. 3. Add remaining oil to the pot and saut the onion, garlic andpaprika over moderate heat for 3 to 5 minutes. 4. Add the tomatoes, tomato paste, cubed potatoes, bayleaves, salt and mustard powder. Stir well. 5. Add the meat and water, cover and bring to the boil.When boiling briskly, add the cabbage and carrots. 6. Simmer gently for 2 to 3 hours. Check seasoning,you may wish to add more salt. 7. Remove the meat from the pot, discard the bones and dice the meatfinely. Return the meat to the soup, heat through and serve. Serves 12

Ingredients540 g smoked bacon1500 g frozen peas3.0 litre chicken stocksalt and pepperbouquet garni (a sprig of thyme, a few parsley stalks and a bay leaf tied up with string)375 ml cream

Method:Remove the rust and rind, then dice bacon. Blanch bacon in boiling water for 2 to 3 minutes andremove. In another pot, add frozen peas, diced bacon, seasoning and bouquet garni to boiling chickenstock. Simmer for 20 minutes, remove bouquet garni and bacon. Pure soup in a blender and return toclean pot. Add bacon and stir in cream. Gently reheat soup without boiling. Serve with crotons or breadfried in garlic butter. Serves 12

1

Ingredients100 ml butter2 small leek or onion, finely chopped

1000 g frozen peas500 g ham, diced4.0 litre vegetable or chicken stocksalt and freshly ground black pepper30 ml chopped fresh mint

Method:Melt the butter in a large saucepan and saut the leek until glossy. Add the peas and diced ham and stir.Add the stock, bring to the boil and reduce the heat. Simmer for 15 minutes and season with salt andpepper to taste. Cool the soup slightly and pure half in a food processor. Add to the remaining soup inthe saucepan and add the mint. Repeat and spoon into hot bowls. Serves 12.

Ingredients750 ml dried peas23 ml olive oil2 large onion, chopped2 bunch soup celery, finely chopped (optional)150 g bacon or Russian sausages, cut into chunks3 large potatoes, peeled and diced3.0 litre water3 chicken stock cubessalt and freshly ground black pepper to tasteTO SERVE3 Russian sausages, sliced into rings (optional)


38/41

N: 37

Method:Soak the peas in cold water overnight. Rinse and drain. Cover with fresh water, bring to the boil (do notadd salt at this stage) and boil for about 10 minutes. Drain the peas once more. Heat the oil in a largesaucepan or pressure cooker and fry the onion and celery until glossy. Add the bacon and stir-fry untilthe bacon is just done. Add the peas, potatoes and water. Bring to the boil, reduce the heat and simmerfor about 2 1/2 hours (pressure cook for about 45 minutes) or until the peas are soft. Mash the peasslightly to make a thick soup, add the stock cubes and salt and pepper to taste. Fry the Russian sausage

chunks in a little oil until crisp and add to the soup just before serving. Serves 12.

'

Ingredients900 g fresh spinach, rinsed675 g deboned chicken (optional)saltpepper180 ml butter12 spring onions, chopped90 ml cake dour

3.0 litre chicken stock300 ml plain yoghurt (optional)

Method:Strip the spinach leaves off the hard stalks and shred them finely. Lightly season the chicken with saltand pepper and sauce in the heated butter until cooked. Remove the chicken from the pan and dice. Setaside. Saut the chopped spring onion in the butter until soft. Add the spinach and stir-fry for about 3minutes. Add the cake flour. Mix well and then slowly add the chicken stock, stirring continuously. Bringto the boil, reduce the heat and simmer for about 15 minutes. Season to taste with salt and pepper ifnecessary. Add the cooked diced chicken and simmer for about 5 minutes. Pour into soup bowls, addinga dollop of yoghurt to each bowl if desired. Serve with crotons. Serves 12.

Ingredients900 g potatoes, peeled and chopped50 ml butteronion, finely chopped1600 g haddock, skinned1000 ml fish or chicken stock1160 ml milk300 ml cream30 ml fresh chives

Method:Boil the potatoes in salted water until tender. Drain well and mash. Melt the butter in a large saucepanand saut; the onion until tender. Add the haddock, stock and milk and simmer until the fish is done.Drain and process the fish in a food processor until smooth. Return to the drained milk mixture in thesaucepan, add the mashed potato, cream and chives. Bring to the boil while stirring and season with saltand pepper if necessary. Serve with fresh bread. Serves 12

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Soup Recipe Collection - International

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Transcript of Soup Recipe Collection - International