- #1733131BJB September 27, 2019 at 11:02 am
FRESH BROADBEAN and MINT SOUP:
1 tablespoon vegetable oil
1 onion diced
2 cloves garlic
700 grams broad beans shelled
2 medium potatoes, chopped
300 ml vegetable stock juice of 1 lemon
300 ml single cream
Salt and ground black pepper
1 teaspoon mint chopped
Mint leaves for garnish
Cooking method: Boiling
Heat the oil in a large pan and add the onions and garlic, cook until the onions begin to soften.
Add the potato and stock to the pan.
Meanwhile cook the broad beans in boiling water for about 5 minutes.
Bring the soup to the boil and simmer for 20 minutes.
Add the beans and stir.
Leave the soup to cool then add the lemon juice, cream and mint.
Pure until smooth.
Season to taste reheat garnish with mint leaves just before serving#1734655BJB October 12, 2019 at 6:10 pm
Spiced Spilt Lentil Soup.
3 Tablespoons of Olive Oil
2 onions finely diced
2 Tablespoons simple Moroccan spice
2 x 400gms Tomatoes
2 Cups chicken stock (can substitute vegetable stock for vegetarian)
1 cup split red lentils
Sea Salt and freshly ground black pepper.
1/4 cup chopped fresh parsley and coriander.
Heat a large saucepan, add oil and cook onions 3-4 minutes to soften but not colour, add spice blend and cook for 1 minute to release essential spice flavours.
Add Tomatoes, stock or water and red lentils and bring to the boil then simmer for 15 minutes, stirring regularly. Add more water if the mixture becomes too thick. Season with Salt and Pepper to taste and serve sprinkled with chopped parsley or coriander as preferred.#1736318BJB November 2, 2019 at 2:33 pm
2 tbsp. butter
1 clove garlic, minced
2 bunches asparagus, ends trimmed, cut into pieces
salt to taste
Freshly ground black pepper
2 c. chicken broth or stock
1/2 c. cream
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish, optional
In a pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
Using a stick blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
Garnish with more cream and herbs
You must be logged in to reply to this topic.