- #1724097BJB July 2, 2019 at 2:12 pm
Easy Leek and Potato Soup
45 grams butter
4 leeks chopped
350 grams potatoes diced
1 litre chicken stock
In a saucepan, melt half the butter over low heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes and cook for 3 minutes.
Increase the heat to medium, pour in the stock and bring to boil. Reduce to a simmer, cover, and cook until the leeks and potatoes are tender, 35 to 40 minutes. Remove the pan from the heat and add the remaining butter in small pieces, stirring until it’s all incorporated.
Season with sea salt and pepper to taste. Transfer to a blender and puree until smooth. Serve in warm bowls.
Finely slice some of the trimmed leek greens. Shallow-fry in hot oil until golden and serve alongside the soup instead of croutons…delicious!#1724716BJB July 10, 2019 at 12:48 pm
Creamy Bacon, Smoked Kahawai, Potato & Corn Chowder
4 tbsp olive oil
3 cloves garlic, finely chopped
1 small carrot, finely diced
Zest of 1 lemon
150g rindless bacon, diced into 1cm cubes
4 medium-sized floury potatoes, peeled and diced into 2cm cubes
1 ½ cups whole kernel corn
1 litre (4 cups) chicken stock
400g smoked kahawai, broken into bite sized pieces
½ cup cream
3 tbsp chopped parsley
Heat the oil over moderate heat in a large saucepan, Add the garlic, onion, carrot, zest and bacon and fry gently without browning until the onion is soft.
Add the potatoes, corn and stock and bring to the boil.
Simmer for 15 minutes, until the potatoes are soft
Remove from the heat, cool slightly and puree half the chowder until smooth in a food processor. Pour the pureed mixture back into the saucepan with the unpureed mixture, add the smoked fish, stir well and bring to the boil.
Add the cream and parsley, bring back to the boil, mix well, taste and season with salt and pepper.
Serve with crusty white sourdough bread.#1724905BJB July 12, 2019 at 12:40 pm
Pumpkin and Leek Soup ( and Potato )
1 tablespoon butter
1 tablespoon light olive oil
1 sliced leek
2 cups chopped potato
3 cups chopped pumpkin
1 litre chicken stock
1/2 cup cream extra cream
Nutmeg if desired
Cooking method: Boiling
Melt 1tablespoon butter with 1 tablespoon olive oil and cook 1 sliced leek until soft, add 3 cups chopped pumpkin and 1 cup chopped potato – add 1 litre chicken stock and simmer till soft – vitamise until smooth. Return to saucepan and Add 1/2 cup cream – stir and keep warm. Salt and Pepper to taste. Add a small amount of nutmeg if desired.#1725463BJB July 19, 2019 at 8:02 am
Easy Tomato Soup ( using Tinned Tomatoes ):
2 tbsp olive oil
1 garlic clove, finely chopped
1 tbsp tomato purée
400g can chopped tomato
handful basil leaf
pinch bicarbonate of soda
Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.
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