Tuesday, June 18, 2013

A Winter Soup Kitchen

Winter comes and the chill has started to set in. There is new life in the garden, snow peas, climbing peas and garlic shooting through the soil and reaching for the sky. I'm spending time by the fire trying to keep the little ones warm and healing from ongoing coughs. Today l am sharing three recipes for soup making to warm you against the winter chill. The leaves as a mess on the ground, the tree limbs bare and the days short. We are coming up to the Winter solitice and as the light goes and the dark sets in, soup just makes everything better. Especially when you make it and serve it with a thick slice of buttered bread.

How to make Vegetable Stock Concentrate

Stock is really important when making a great soup so l thought to include the thermie recipe for stock concentrate. I've made this three times since getting my thermie and it's one of the best things to have in the fridge for easy and quick meals. Now you're meant to make it in a thermomix but l don't see why you couldn't make it on the stove top.

200g celery, roughly cut
2 carrots, roughly cut
1 onion, peeled and halved
1 tomato, halved
1 zucchini, roughly cut
1 clove garlic
1 bay leaf
few leaves basil, sage and rosemary
1 bunch parsley
150g rock salt
1 tbsp oil

How to make in thermie
Chop all veges for 10 seconds on speed 6
Add salt and oil and cook at varoma temperature for 20 minutes on speed 1
Mix by slowly turning dial to speed 6 then pulverize for 1 minute on speed 9

Place in jars for up to two months in the fridge of freeze for 6 months in ice cube trays.

How to make in a blender/ stove top
If you don't have a thermomix you can blend and chop in a blender, cook on the stove top till tender and then put it back in a blender to blend till smooth in consistency. Place in jars for up to two months in the fridge of freeze for 6 months in ice cube trays.

Leek and Potato Soup

50g unsalted butter
1 tbsp olive oil
1kg potatoes, peeled, cut into 1cm cubes (I like Desiree potatoes)
1 leek, cut in half, washed well, finely sliced
1 medium brown onion, peeled, finely chopped
3 cloves garlic, finely chopped
2 fresh bay leaves
1 litre fresh chicken stock or use 2 tbsp of vegetable stock concentrate and mix with warm water to dissolve.
1/4 cup cream
sea salt and fresh ground white pepper
2 tbsp flat-leaf parsley, finely shredded, to garnish

How to make
Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened.
Add the stock and simmer, covered, for about 25 minutes or until potatoes are very tender. Remove the bay leaves and purée the soup until smooth. Return the soup to the saucepan and stir through the cream. Season to taste. Add more chicken stock if necessary to give the desired consistency.
Ladle into soup bowls or large T2 cups, garnish with parsley and crusty bread. 

How to make in the Thermomix

Place cloves of garlic, leek and onion in thermomix chop on speed 6 for 6 seconds. Add olive oil and cook on 100 degrees for 1 min on speed 1.
Add diced potatoes, stock, butter, bay leaves and cook for 18 mins on Veroma. Check that potatoes are soft, remove bay leaves. Add seasoning and cream and blend for 1 minute. Blend on speed 8 starting at speed 1 and slowly increasing it to prevent liquid coming out. 
Taste and continue seasoning if needed. 
Serve and add parsley as a garnish.

Lentil Soup

1 carrot, peeled and chopped
1 onion, peeled and chopped
1 stick of celery
250grams of red lentils (brown lentils are ok too)
500 grams of Roma tomatoes, cooked
1 litre of water
2 tbsp of stock concentrate or you can use 2 stock cubes
freshly ground pepper and salt
chopped parsley

How to make in thermie
Add celery, onion, carrot and chop using turbo button 2 or three times till ingredients are chopped. Cook for 1 minute on 100 degrees, speed 1. Add lentils, tomatoes, stock and water, pepper and salt to TM bowl and cook for 25 minutes on 100 degrees 

How to make in a blender/ stove top
Place all ingredients into a stock pot, cover and bring to the boil. Reduce heat and simmer until lentils are tender. Allow soup to sit for about an hour. Reheat, serve and garnish with parsley.

Enjoy! I would love to know what you are making in the kitchen- leave a comment below-send me a picture or recipe to share at poppyfoxathome@gmail.com. Become a member of the blog and be notified of blog posts as they happen. Tell your friends about Poppyfox, share the love. If you're interested in doing a guest post please get in touch at poppyfoxathome@gmail. We'd love to hear from you.

x Mummafox

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