Category Archives: Soup

Courgette and Brie Soup

I’m slowly managing to clear out my fridge and cupboards of all the little luxury items that were leftover from Christmas.  The odd chocolate here and there has been disposed of (ok, so I’ve eaten them),  leftover stuffing was turned into sausage rolls, half a packet of peanuts resulted in some delicious chocolate peanut butter bars and we’ve also had our fair share of soup using up all the veggies.  What I found today was half a wedge of Brie lingering at the back of the cheese drawer.  Now as much as I love Brie, it feels somewhat indulgent to sit down to cheese and biscuits in the middle of January.  I feel far more virtuous combining it with some veg and turning it into a lovely courgette and brie soup.  The flavour of the brie is quite subtle but what it does give is a gorgeous creamy texture to the soup.  I normally add just a touch of cumin powder when I serve it up but that may not be to everyone’s taste.  It may not be one for the kids but then all the more for us.

Enjoy!
Courgette and Brie Soup

Courgette and Brie Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Courgette and Brie Soup

Ingredients

  • 2 large leeks, washed and sliced
  • 50g butter
  • 750g (about 3 -4) courgettes, sliced
  • 2 medium sized potatoes, peeled and cubed
  • 1 litre chicken or vegetable stock
  • 80g Brie

Instructions

  1. Sauté the sliced leeks in the butter until soft.
  2. Add the courgettes, potatoes and stock and simmer for approximately 20 minutes or until the vegetables are soft.
  3. Add the brie and simmer for a further couple of minutes just to soften the cheese.
  4. Remove from the heat and pureé the mixture until smooth.
  5. Heat through, check for seasoning and serve.
http://mygoldenpear.com/2014/01/14/courgette-and-brie-soup/

I’m linking this post up to this month’s No Waste Food Challenge which is being hosted by Elizabeth of Elizabeth’s Kitchen Diary.
nwfcand to Recipe of the Week over at A Mummy Too
recipe-of-the-week

Recipe adapted from Pick & Pay supplement (1994).

Pumpkin Soup – Thai style

Well  as usual I had a great long list of things to do with the kids during their school holidays but just never seemed to get round to doing half of them.  I had bought two pumpkins (the edible ones) with great plans of letting both my son and my daughter carve their own.  After about an hour spent working on the first one and with pumpkin bits strewn all over my kitchen I somehow managed to ‘misplace’ the second pumpkin.  Funnily enough it miraculously reappeared the next day and was instead destined for this delicious spicy pumpkin soup.  In my opinion this was a much better use of good pumpkin flesh.

This soup does take a bit of time to prepare but if you enjoy Asian spices then it is well worth the effort.  I would also suggest taking the time to make the crisp chilli and spring onion garnish to give the soup a bit of added texture.

Spicy Pumpkin Soup

Pumpkin Soup – Thai style

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 large bowls

Pumpkin Soup – Thai style

A creamy Thai style pumpkin soup - rich and delicious

Ingredients

  • 1kg pumpkin, peeled, deseeded and cut into 2cm cubes
  • 1 tblsp oil
  • 2 lemongrass stalks, halved lengthways and slightly bruised
  • 1 piece (5cm) ginger, halved
  • 1 tblsp Thai red curry paste
  • 2 garlic cloves, crushed
  • 50g palm sugar, grated (or use the equivalent of brown sugar)
  • 400 ml coconut milk
  • 750 ml vegetable stock
  • 2 tblsp fish sauce
  • juice of 1 lime

Instructions

  1. Add the pumpkin to a large pan of water and boil until soft - approximately 20 - 30 minutes.
  2. Remove from heat and drain completely. Set to one side.
  3. Heat the oil in a clean pan, then add the lemongrass and ginger and fry for a few minutes.
  4. Add the curry paste, garlic and sugar and stir until well combined.
  5. Pour in the coconut milk, stock and cooked pumpkin and simmer gently for 10 minutes.
  6. Strain the soup through a sieve set over a bowl and pick out the lemongrass and ginger.
  7. Puree the mixture until smooth and return to your pan.
  8. Add the fish sauce and lime juice and reheat before serving.
http://mygoldenpear.com/2013/11/02/spicy-pumpkin-soup/

French Onion Soup

Six weeks since I lasted posted on my blog! – how did that happen?
We did have a couple of weeks in France which was really lovely and very relaxing.  Lots of wine, good food, sun and sea does make for a good holiday.  It was straight back into real life once we got back with the kids back at school.  Kirsty, my youngest started ‘big school’ which was so exciting for her but much harder for me.  I do miss having her around the house but she is so happy at school and her brother is loving his role as big brother and all round protector.  On top of the kids being at school all day, my hubby was away on a business trip so the house was exceptionally quiet.  On the plus side, the house was also exceptionally clean, tidy and organised which is probably the first time that has happened in the last 7 years.
To save me having to cook every night while my hubby was away, I made up a big pot of this lovely, rich French onion soup with onions and garlic all the way from France.
 Curled up on the couch, bowl of soup in hand, pile of recipe books at the ready and just peace and quiet –
BLISSFUL

French Onion Soup 5a

French Onion Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 small bowls or 2 generous bowls

French Onion Soup

This classic French onion soup is a rich and hearty winter warmer.

Ingredients

  • 2 tblsps olive oil
  • 25g butter
  • 5 onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • sprig of thyme
  • 1 litre beef stock
  • 2 tblsps balsamic vinegar
  • 250ml red wine
  • 1 French baguette
  • 250g Gruyere cheese, grated

Instructions

  1. Melt the olive oil and butter together in a large pot.
  2. When hot, add the sliced onions and cook on a high heat until just starting to brown.
  3. Reduce the heat to low and continue to cook for 25 minutes or until the bottom of the pan and the onions are nice and brown.
  4. Add the chopped garlic and thyme leaves for the last 5 minutes.
  5. Add the beef stock, vinegar and red wine, stirring well to remove all the sediment from the bottom of the pan.
  6. Bring back to the boil, reduce the heat and simmer for a further 20 minutes.
  7. Season to taste.
  8. Just before serving: slice the baguette into 1cm thick slices and brush lightly with olive oil on both sides.
  9. Toast both sides under the grill.
  10. Top one side with grated cheese and place under the grill again to melt the cheese.
  11. Ladle the soup into serving bowls and place the cheesy toast on the top.
  12. Serve immediately.
http://mygoldenpear.com/2013/09/24/french-onion-soup/

French Onion Soup a

Red Lentil Soup

Well that’s it for another year.  Christmas decorations have been packed away, the fridge cleared out and hubby sent back to work.  As much as I love Christmas, I do enjoy the process of sorting out and cleaning up afterwards.  It makes me feel calm – everything in its right place again.

On the food side it feels good to be back to healthy eating again.  I made a big pot of this red lentil soup today.  Warm, comforting with just a hint of chilli and best of all it’s low fat.

It is also perfect for freezing.

Red Lentil Soup

Red Lentil Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Red Lentil Soup

Ingredients

  • 1 tblsp olive oil
  • 2 onions, finely chopped
  • leaves from 2 sprigs of fresh thyme
  • 4 carrots, finely diced
  • 4 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • 2 tsp mustard seeds
  • 2 tins (800g) chopped tomatoes
  • 200g red lentils
  • 2500ml vegetable stock
  • salt and pepper

Instructions

  1. Heat the oil and cook the onion, thyme & carrots for about 4 minutes until just soft.
  2. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
  3. Stir in the tomatoes, lentils and stock and bring to the boil.
  4. Reduce the heat, cover and simmer gently for 30 minutes.
  5. Season with salt and pepper.
  6. Blend until smooth or leave chunky.

Notes

Store your fresh thyme in the freezer. When you need to use it just give it a shake and the leaves will drop off the stems.

http://mygoldenpear.com/2013/01/03/red-lentil-soup/

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