Category Archives: Soups

Potato and Leek Soup

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This is a simple but delicious soup – a must for this cold winter…

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Ingredients

2 medium potatoes (400g) chopped coarsely
2 medium carrots (240g) chopped coarsely
1 large brown onion
1 medium tomato
1 trimmed celery stalk chopped coarsely
1.5 litres water (6 cups)
1 tbsp olive oil
50g butter
4 medium potatoes (800g) chopped coarsely, extra
1 large leek (500g), sliced thickly
300ml cream
2 tbsp finely chopped chives
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh dill

Method
Combine potato, carrot,onion, celery and water in a large saucepan, bring to boil. Reduce heat, simmer, uncovered, 20 minutes. Strain broth through colander into a large heatproof bowl, discard solids.

Heat oil and butter in same cleaned pan; cook extra potato and leek, covered 15 minutes, stirring occasionally. Add broth; bring to a boil. Reduce heat; simmer covered, 15 minutes. Cool 15 minutes.

Meanwhile, make croutons.

Blend or process soup until smooth. Return to same pan and add cream, stir over medium heat until hot.

Serve bowls of soup sprinkled with combined herbs topped with croutons.

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Chorizo, chickpea and saffron soup

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I got this recipe from an Aldi pamphlet – absolutely divine with a  piece of toasted sourdough.

Ingredients

  • 2 tbsp water
  • 1 tbsp olive oil
  • 2 chorizo chopped
  • 1 large brown onion chopped
  • 2 celery stalks chopped
  • 2 cloves garlic crushed
  • 1 can Italian diced tomatoes
  • 1 litre Chicken stock
  • 1 can chick peas
  • 1 handful of fresh parsley chopped
  • 1 pinch saffron threads

Method

Combine saffron threads and 2 tbsp boiling water in a small bowl and set aside. Heat 1/2 tbsp over high heat and fry chorizo until browned. Drain and set aside.
In the same pan heat remaining olive oil, adding onion,garlic and celery and cook until soft. Add saffron, tomatoes and stock, bring to boil. Simmer for 10 mins and stir in chickpeas. Remove 2 cups of the soup mixture and blend using a stick blender. Return puréed portion and browned chorizo to the main batch of soup and stir to combine. Season with pepper to taste. Add chopped parsley and serve hot.