- #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.#1726363BJB July 25, 2019 at 6:31 pm
1 Large Kumera, peeled and sliced
2 Medium leeks, washed and sliced
600ml Stock, either chicken or vegetable
Ground black pepper
optional 4 Rashers of bacon
KUMERA AND LEEK SOUP; Serves 4
Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
Season the mixture with black pepper, remove from the heat and allow to cool.
Place the cooled soup into a food processor, and liquidise until smooth.
Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
If desired, grill the bacon until crispy, and cut into bite sized pieces.
Place the soup into the serving bowls and sprinkle the bacon pieces over the top.#1726402BJB July 26, 2019 at 8:02 am
4 small beetroot, peeled and finely chopped
2 onions, peeled and finely chopped
1 carrot, roughly chopped
1 boiling potato, roughly chopped
1 apple, roughly chopped
1 cup finely sliced red or green cabbage
2 Tbsp white vinegar or lemon juice
2 Tbsp brown sugar
¼ tsp ground cloves
3 cups water
parsley or chives for garnish
Place all ingredients in a large pan, simmer for 30 minutes or until vegetables are soft.
Purée, adding extra water if necessary to achieve desired consistency.
Reheat to steaming hot.
Serve garnished with parsley or chives.#1726484BJB July 26, 2019 at 8:04 pm
Creamy pumpkin and potato soup
1 tablespoon olive oil
1 medium_piece medium brown onion, coarsely chopped
1 clove crushed garlic
600 gram pumpkin, coarsely chopped
2 medium_piece potatoes, coarsely chopped
2 cup water
1 1/2 cup vegetable stock
1/4 cup pouring cream
2 teaspoon lemon juice
Creamy pumpkin and potato soup
Heat olive oil in large saucepan, cook onion and clove crushed garlic, stirring, until onion softens. Add pumpkin, potatoes, the water and vegetable stock, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until vegetables are tender. Stand for 10 minutes.
Blend or process soup, in batches, until smooth. Return soup to same pan, add cream and lemon juice. Reheat, stirring, without boiling, until hot. Serve bowls of soup topped with garlic and herb croutons.#1726642BJB July 28, 2019 at 12:38 pm
Leek, Potato and Smoked Fish Soup: Serves 4:
In a large saucepan melt the butter, add the leek and cook gently until soft. Add the potatoes, chicken stock and salt. Bring up to the boil, lower the heat and simmer for 20-25 minutes or until the potatoes are beginning to fall apart.
Add the smoked fish, heat through, add the cream, season to taste and serve in warmed bowls, sprinkled with chives.
1 large leek, washed and thinly sliced
4 medium Agria potatoes, peeled, quartered and sliced
1 litre chicken stock
1 teaspoon of sea salt
250g smoked fish, gently pulled into large flakes
¼ cup cream
2 tablespoons finely chopped chives#1726648BJB July 28, 2019 at 2:32 pm
Easy Minestrone Soup:
25 gram Buttet
1 onion chopped
1 garlic clove crushed
2 celery sticks chopped
2 back bacon rashers diced
2 medium-sized carrots thinly sliced
400 gram tinned chopped tomatoes
1 litre beef stock made with 1 stock of cube
55 gram short pasta shapes
85 gram green cabbage
400 gram canned haricot beans drained
preparation (for 4 portions)
for country style minestrone soup
Heat Butter and fry the onion, garlic, celery and bacon for 5 minutes.
Stir in the tomatoes and stock, and simmer for 20 minutes.
Add the pasta, remaining vegetables and haricot beans, and simmer for another 15 minutes or until pasta is tender.
Enjoy!#1727226BJB August 4, 2019 at 8:19 am
Bacon and Mushroom Soup:
2 slices bacon, chopped
150g peeled and cubed potatoes
60g chopped onion
100g assorted mushrooms, sliced
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 sprig fresh thyme
1 1/2 tablespoons plain flour
salt and coarsely ground black pepper to taste
Prep: 10 min |Cook: 35 min
1. Fry bacon in a deep saucepan over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion has softened, about 5 minutes. Mix in mushrooms, garlic and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
2. Pour water and milk over mushroom mixture, add thyme and flour; bring to the boil. Cook until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to get a creamier consistency. Season with salt and pepper.
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