Pumpkin Chicken Soup
The coming of Autumn always hits me hardest when the rainy weather and the first temperature drop keeps me inside on the weekend. Nothing left to do but dig out the biggest pot I can find and cook the first hearty soup of the season. This year the first pumpkins were ready and so it was time for a pumpkin chicken soup.
01 Oct 2013 in Light Meals, Soup, by
The first cold weekend crept up faster than I would have expected and while I’m generally no fan of winter there are some positive sides to the season. Cozy cuddly days on the couch and a warm plate of soup is one of them.  So I used the opportunity to cook up a large steaming pot of Minestrone. Minestrone is Italian in origin and literally translated means “big soup”. As with many Italian dishes there is a multitude of ways to cook it and all of them are correct. From green to red minestrone, with pasta or rice, the variations are endless. Here is mine: Ingredients 3 large carrots a celery stick 2 garlic cloves 2 large potatoes 2 large onions a large zuchini a can of chopped tomatoes 2 tbs tomato puree vegetable stock Method Chop the vegetables in small chunky pieces and glaze in a large pot with a little olive oil or butter. Stir in the tomato puree and then add the vegetable stock. Bring to boil and stirring occasionally. Cook until the vegetables are soft (roughly 15 minutes depending on chunk size) Season to taste with salt an pepper. Eat hot and steaming!   Tips & Tricks You can basically […]
05 Sep 2012 in Italian, Soup, Vegetarian, by
Tom Kha Gai – (Thai Chicken Coconut Soup)
Tom Kha Gai is a soup made of chicken (Gai) cooked (Tom) in coconut milk and spiced, among others, with galangal (Kha), lemongrass, and kaffir lime leaves. It’s quick, easy and delicious and therefore ranks as one of my favourite dishes for a quick dinner during the week. Added bonus it’s light enough for even the hottest summer nights and it will impress the hell out of your friends, so let’s get started: Ingredients   2 cups of chicken stock 2 cups of coconut milk 2 boneless, skinless chicken breasts diced into bite sized bits 1 cup of (straw) mushrooms 1 whole stalk of lemongrass 1 to 5 Thai chili, depending on how much heat you can take 4-5 fresh kaffir lime leaves 1/4 cup thinly sliced galangal fish sauce lime juice fresh cilantro leaves Method Prepare the kaffir lime leaves by removing their stems, the lemongrass stalk by cutting it in half lengthwise and diagonally and the chilis by cutting them in small thin slices. In a pot mix the coconut milk, chicken stock, kaffir lime leaves, lemongrass and galangal slices. Gently raise the heat and bring to simmer, stiring occasionally. You don’t want the mix to boil. Add Mushrooms and […]
Potato and Leek Soup with Crispy Bacon
On a cold and grey day nothing tastes as satisfying as a good old fashioned potato soup. Although it’s a real simple dish, with a few tricks you can make it taste fantastic and have your friends coming back for more if you serve it at a dinner. Here we go: Ingredients 100 g leek 1 clove garlic 700 g potatoes Butter 1.5 l chicken or vegetable broth 70 g smoked bacon 200 ml cream 2 tablespoons chives Serves: 6 Method Wash the leek and cut it in thin rings using only the white part of the leek. Peel and chop the garlic Peel and dice the potatoes, try to get the pieces roughly the same size to ensure they all cook through equally. Melt the butter in a large pot and glaze the leek and garlic. Add the potatoes and stir in cooking for roughly a minute, Then pour in the broth and boil gently for approximately 25 minutes In the meantime you can cut the bacon into squares and fry it nice and crispy. Drain the excess fat and save the bacon bits for later. Add the cream to the soup and let it cook for another 5 […]
17 Jan 2011 in Appetizer, Soup, by
Creamy Cauliflower Soup with Parmesan Crisps
Winter time is creamy soup time! Nothing to get the spirits going like a warm hearty soup on a cold winter day. Soup is also great when you have friends around, the trick is serving it right. A plain old bowl of soup is not going to get many people excited, but garnish it with one or two easy to make extras and suddenly everyone is really impressed. So we are going to make a cauliflower soup with parmesan crisps, here we go: Ingredients 1 head cauliflower 1 carrot 1 onion 1 litre chicken or vegetable stock 1/2 cup of wine 2 cups milk Butter Salt Pepper Nutmeg Sour cream Parsley (fresh if possible) 1 cup shredded parmesan Some chopped chives Serves: 4 Method Chop the cauliflower, carrot and onion into dices. This doesn’t have to be neat or fine as we are going to purée everything at the end. In a deep pot first glaze the onions with some butter, then add the the carrot and last add the cauliflower chunks. Stir and combine everything well. Add some Parsley and keep stirring. I usually add half a cup of wine at this point and let the mixture simmer a […]
31 Oct 2010 in Soup, by
Pumpkin Cream Soup
When fall sets in there is nothing better than a nice warm plate of soup to get you going again. This rich an silky pumpkin cream soup is among the best for such occasions. Also it’s a good way to process some of those extra pumpkins you may happen to have around at Halloween. Ingredients 2 tablespoons butter 2 onions , finely chopped 1 kg pumpkin, peeled, de-seeded and chopped into chunks 700 ml vegetable stock 150 ml cream a handful of roasted pumpkin seeds and some pumpkin seed oil to garnish Serves 4 to 6 Method Heat the butter in a large saucepan, then gently cook the onions for 5 minutes, until soft but not browned. Add the pumpkin to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until the pumpkin starts to soften and turns golden. Add the vegetable stock to the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the pumpkin is very soft. Pour the cream into the pan, bring back to the boil and then purée with a hand blender until nice and creamy. Serve scattered with pumpkin seeds and drizzled with pumpkin […]
02 Oct 2010 in Appetizer, Austrian, Soup, Vegetarian, by