Tag Archives: soup

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Portuguese-style Bread & Garlic Soup with Coriander & FishBread soups and salads have long been popular dishes in peasant cultures as they are a great way to make use of day-old or older bread and turn it into a delicious nourishing meals.

Italian Pappa al Pomodoro (Tomato and Bread Soup), Tuscan Ribollita (a soup of cavolo nero, beans, bread and other vegetables) and
Spanish Sopa de Ajo (Bread and Garlic Soup) are just some examples of well-known bread soups.

A few days ago over on Kevin is Cooking I saw his recipe for
Portuguese Bread and Garlic Soup with Cilantro and Fresh Shrimp and just loved the look and the flavours in this dish. Now, where I live all the shrimp or prawns are frozen and reasonably
uninteresting in terms of flavour and taste, so I knew I wasn’t going to use them, but thought fish would make a good alternative.

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Kevin said about this dish “Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?” And he is so right – I actually almost court myself out with how quick this was to make!

What I love about Kevin’s recipe is the crispy bread with retains some crunch when add just before serving.

Serves 4-6

1 large bunch roughly chopped cilantro leaves and stems
6 cloves garlic
1 serrano chilli, seeded, and chopped (optional), or to taste
sea salt and freshly ground black pepper
½ cup olive oil
6 slices day old sourdough bread
6 cups chicken stock
4 eggs
500g firm white fish fillets, cut into largish pieces

1              Preheat oven to 180°C. Place coriander, garlic and chilli with a good grind of salt and black pepper in a food processor with a good splash of oil. Pulse to roughly chop. Add remaining oil and purée to a smooth paste. Place ½ cup of paste in a bowl and set aside.

2              Cut bread into cubes, place on a baking tray and toast in oven until golden brown. Add to the bowl with the coriander paste and toss to coat. Set aside.

3              Place remaining paste in a large saucepan over medium heat and cook, stirring, for 3-5 minutes or until fragrant. Add stock and bring to a boil.

4              Place eggs in a bowl and whisk to combine. Reduce heat and slowly whisk eggs into stock. Add fish and cook until it flakes when tested with a fork. Remove pan from the heat, add toasted bread
cubes and mix to combine. Ladle into bowls and serve immediately.

So tell me, do you stale bread and if so how?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Bread: The Love ‘n Oven; Napier; Coriander: The Chef’s
Garden @ Epicurean
– Hastings; Chilli: Orcona Chilis ‘n’ Peppers – Hastings; Eggs: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Asian-flavoured Beef Broth

Asian Beef Broth_aA week or so ago Raymund over at Ang Sarp posted a recipe for Sup Tulang (Beef Bone Soup). I loved the combination of flavours in Raymund’s recipe and the other day when it was a bit gloomy I remembered about this comforting sounding dish.

So when I saw that I had some beef spare ribs and cross-cut blade steak in the freezer, I decided to do my take on Raymund’s recipe – so thanks Raymund for the inspiration and great flavours and I hope you don’t think I have mucked with your recipe too much!

Asian-flavoured Beef Broth

I used new potatoes because they are in-season and they worked
perfectly, but use whatever potatoes are available.

The meat should be tender enough that you can cut it with a spoon and if your beef ribs are nice and meaty, as mine were, there will be some quite big pieces of meat, but if it is really tender it won’t be a problem.

Serves 6-8

1 tbsp vegetable oil
1 large onion, quartered
1 thumb sized piece ginger, thinly sliced
4 cloves garlic, minced
2 Bird’s eye chillies, sliced (optional)
2 tbsp ground coriander
1 tbsp ground cumin
1 stick cinnamon
4 cardamom pods, crushed
1 star anise
about 800g meaty beef spare ribs
about 750g cross-cut blade, cut into largish pieces
freshly ground black pepper
2 cups beef stock
2 medium carrots, sliced
500g potatoes, cubedfreshly ground black pepper
2 stalks celery, sliced
4 baby bok choy, stems separated
fish sauce, to taste

1              Place oil and onion in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.

2              Add garlic, ginger and chillies and cook, stirring, for 1-2 minutes longer or until fragrant. Add coriander, cumin, cinnamon, cardamom and star anise and stir-fry for 1 minute.

3              Add spare ribs and beef and turn to coat with spice mixture. Add a good grind of pepper, the pour in stock and about 6 cups
water or enough to cover the meat and bones, cover and bring to simmering. Reduce heat and simmer for 1½-2 hours or until beef is tender and meat is falling off the ribs. Fish out any pieces of the hard spices – cinnamon, star anise, cardamom – that you can see, don’t get fussed about this, but when you serve, just warn your diners.

4              Add potatoes and carrots, bring back to simmering and
simmer for 10 minutes. Add celery and simmer for 10 minutes
longer or until vegetables are tender.

5              Add boy choy and simmer, for 3-4 minutes longer or until just wilted. Season with fish sauce – I used 2 tbsp, but like seasoning with salt, this is going to depend on your personal taste – and
additional pepper, if necessary. To serve, ladle into bowls.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Mushroom Coriander Soup

Coriander Mushroom Soup 006aLast weekend at the Farmers’ Market Te Mata Mushrooms had packs of Portabella mushrooms on special – labelled as ‘soup
mushrooms’ they immediately made me think, of course, of bowls of warming fragrant mushroom soup.

The only reason that I could see that these mushrooms might be called ‘soup mushrooms’ is they were of mixed sizes. With the lovely combination of mushrooms, potatoes and coriander, this recipe is how I put my ‘soup mushrooms’ to use – it is hearty enough for a meal or serve small bowls for the first course of a dinner party.

Mushroom Coriander Soup

Parsley can be used instead of coriander.

Serves 4 as a meal or 8 as a first course

2 tbsp olive oil
2 medium leeks, sliced
2 cloves garlic, chopped
1 tsp Orcona Sweet Smoked Paprika
500g portabella mushrooms, sliced
500g general purpose potatoes, chopped
1.5L vegetable stock
2 tbsp tamari (gluten-free soy sauce) or soy sauce
1 bunch fresh coriander, leaves and stalks, roughly chopped
salt and freshly ground black pepper, to taste

1              Place oil, leeks, garlic and paprika in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften.

2              Increase heat, add mushrooms, cover and cook, stirring, for 5 minutes or until mushrooms start to soften and give up their juices. Add potatoes, cover and cook, stirring occasionally, for 5 minutes.

3              Add stock and soy sauce, bring to simmering, cover and cook, stirring occasionally, for 25 minutes or until potatoes are tender.

4             Place most of the coriander – reserving some for garnishing – in a blender or food processor, add potato and mushroom mixture and blend until smooth – you will probably need to do this in
batches. Return soup to a clean saucepan, place over a medium heat for 5 minutes or until heated through. Season to taste with salt and freshly ground black pepper.

5            To serve, lade into bowls and scatter with reserved coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other mushroom recipes you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Spicy North African-style Mushrooms & Beans

Spicy North African-style Mushrooms & Beans

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

 

Winter Vegetable & Ham Soup

Winter Veg & Ham Soup 008aThis healthy and hearty soup is packed with winter vegetables.
Basically a pumpkin-vegetable soup it is made more interesting with the addition of chard, beans and ham.

In season now, butternut is a pumpkin or winter squash with a
bulbous shape, yellow skin and orange flesh and sweet, nutty flavour – perfect for soup, but also great roasted, mashed or added to
casseroles.

When buying look for fruit with a hard, light tan, smooth skin. The fruit should feel heavy for its size without any soft spots or
blemishes. As with other pumpkin, if stored in a cool, dry place they should keep for several months.

Winter Vegetable & Ham Soup

Bacon could be used instead of ham. If using bacon, cook chopped bacon in a non-stick frying pan before adding to the soup.

For a vegetarian option, simply omit the ham.

Serves 4-6

1 medium butternut pumpkin (squash), or other pumpkin or winter squash of your choice, peeled and chopped – you should have about 1kg of chopped flesh
1 medium carrot, chopped
1 medium parsnip, chopped
2 medium leeks, sliced
2 sticks celery, sliced
2 cloves garlic cloves, sliced
1 tsp dried mixed or Italian herbs
6 cups chicken stock
440g can red kidney or other beans of your choice, drained and rinsed
200g ham, chopped or cut into strips
1 bunch rainbow chard or silverbeet, leaves and stems cut into 1cm thick slices
salt and freshly ground black pepper , to taste

1              Place butternut, carrot, parsnip, leeks, celery, garlic, mixed herbs and stock in a large saucepan over a medium-high heat, cover and bring to the boil. Reduce heat and simmer for 30 minutes or
until vegetables are tender.

2              Puree vegetable mixture using a hand blender or blender, if using a blender you may need to do this in batches.

3              Return pureed soup to clean saucepan and bring to
simmering. Add beans, chard and ham, bring back to simmering and simmer, stirring occasionally, for 10 minutes or until chard wilts. Season to taste.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Smoked Fish Chowder (Dairy- & Gluten-Free)

Smoked Fish Chowder 004aSmoked fish chowder is a creamy, flavoursome, hearty dish – it gets creaminess from milk or milk and cream and while I love the
occasional chowder made like this as readers of this blog will know I am not a great fan of using milk and cream to give soup creaminess. This just a personal preference and while I do not avoid dairy –
seasonal fruit and yogurt are my standard breakfast and I adore cheese – I have never really enjoyed milk and cannot ever remember drinking ‘a glass of milk’.

So when I started thinking about making a smoked fish chowder I thought why not explore making a creamy , flavoursome, hearty dish, minus any butter, cream or milk?

Here is the result, a lighter more vibrant soup than traditional
chowder, but just as tasty and a great dairy- and gluten-free option– accompany with a salad of mixed greens and some crusty bread (gluten-free, if you prefer) for the perfect meal in a bowl.

Smoked Fish Chowder (Dairy- & Gluten-Free)

Use any combination or single smoked fish that takes your fancy. Here I used smoked salmon and trevally as that was what was available when I was buying the fish.

Serves 4-6 (makes about 2.5L) as a light meal

1 tbsp olive oil
2 medium leeks, sliced
2 sticks celery, sliced
2L vegetable or chicken stock
500g potatoes, peeled and chopped
2 cloves garlic, roughly chopped
2 bay leaves
½ tsp dried thyme leaves
2 cups frozen peas
750g smoked fish of your choice, skin and bones removed, flaked
salt and freshly ground black pepper, to taste
zest and juice 1 lemon
¼ cup roughly chopped coriander

1              Place olive oil, leeks and celery in a saucepan over a medium heat and cook, stirring, for 8-10 minutes or until leeks start to
soften. Remove leek mixture from pan and set aside.
2              Place cold stock, potatoes, garlic, bay leaves and thyme in saucepan, cover and bring to the boil. Remove lid and simmer for 20 minutes or until potatoes are tender. Remove bay leaves and
discard.
3              Puree potato mixture in a blender or using a stick blender. Return to a clean saucepan, place over a medium heat and bring to simmering. Add peas, bring back to simmering and cook for 5 minutes or until peas are just cooked.
4              Add fish and cook for 3-4 minutes longer or until fish is
heated through. Stir in lemon zest and juice and season to taste with salt and pepper. Stir in most of the coriander, reserving a little for garnish.  Ladle soup into bowls, scatter with remaining coriander and serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

 

Pea & Potato Soup with Ham

 

Pea Soup - 003aThis somewhat deconstructed pea and ham soup uses fresh or
frozen peas rather than dried split peas which gives it a vibrant green colour and sweet, fresh flavour.

It looks smooth, delicious and creamy, but uses potato to thicken the soup which is then puréed to give it a creamy texture, so it is a soup without any dairy products which makes it ideal for those who
cannot or prefer not to, include dairy in their diet.

The soup can also easily be turned into a vegetarian soup – see tip at end of recipe.

Pea & Potato Soup with Ham

You can usually find a decent ham bone with plenty of meat still on it at the deli counter in the supermarket.

Our local New World in Hastings almost always has a couple – they are bones left from the sliced ham in the deli counter. I often buy one of these to make pea and ham soup during the winter and it is one of these bones which I have used for this soup stock and garnish.

Serves 4

1 ham bone – skin and fat removed and discarded, meat removed and reserved
1 large (about 200g) onion, roughly chopped
2 medium carrots (about 150g each), roughly chopped
3 sticks celery, chopped
1 cup roughly chopped parsley leaves and stems
2 tsp black peppercorns
3L water
500g potatoes, scrubbed and cut into large chunks – I don’t bother peeling but you can if you wish
3 cups fresh or frozen peas
½ small (about 50g) red onion, diced
salt and freshly ground  black pepper
watercress leaves or sprigs, to garnish (optional)

1              Place ham bone, onion, carrots, celery, parsley, peppercorns and water in a large saucepan, cover and bring to the boil. Reduce heat and simmer for 1 hour.
2              Strain and discard ham bone and vegetables. Allow to cool completely. Skim off any fat that has set on the surface of the stock and discard. Remove 1 cup stock and set aside.
3              Return remaining stock to a clean saucepan, add potatoes, cover and bring to the boil. Remove lid and simmer for 20-25 minutes or until potatoes are tender. Add peas and cook for 10 minutes longer. Transfer mixture to a blender and blend until smooth – do this in batches if necessary. Return pureed soup to a clean saucepan and heat through.
4              Meanwhile, dice reserved ham meat. Place ham meat,
reserved stock and onion in a saucepan, bring to simmering and
simmer for 15 minutes or until ham is heated through.
5              To serve, divide soup between serving bowls and top with some of the ham mixture. Garnish with sprigs of watercress, if
desired.

Vegetarian Option: Omit the ham bone and use vegetable stock – start the recipe at step 3 using vegetable stock. Top the soup with crumbled feta cheese or diced semi-dried tomatoes.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Another soup you might like to try:

Watercress & Zucchini Soup

Watercress & Zucchini Soup

 

Watercress & Zucchini Soup

Watercress Soup 006aWelcome back everyone. We are now staying out at the beach for a few weeks and I once again have computer access – yeah:)

Using potato to thicken and give creaminess and watercress for a lovely spicy pungent flavour – the shorter the cooking time once the watercress is added the more watercress spiciness you will have – this is the perfect change of season soup.

I have used real watercress the kind that grows in streams has thick stems and a punchy flavour – not the micro-watercress you
sometimes see in the herb section of the supermarket or specialty food stores.

You might be lucky enough to have watercress growing in a stream near where you live otherwise here in Hawke’s Bay you will often see signs outside butchers shops advertising it for sale – I got the watercress for this soup at The Mad Butcher in Napier.

Watercress & Zucchini Soup

Makes about 2.5L or serves 6 as a light meal or 8-10 as a first course

1 tbsp olive oil
1 large (200g) onion, chopped
1 clove garlic, finely chopped
4 medium (500g) potatoes, chopped
4 cups vegetable stock
500g zucchini, roughly chopped
1 bunch watercress, any really coarse stems removed and discard, remaining stems and leaves, well washed
salt and freshly ground pepper

1              Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 5-8 minutes or until onion starts to soften. Add garlic and cook, stirring, for 1-2 minutes longer.
2              Add potatoes and stock, bring to the boil, then reduce heat and simmer for 15-20 minutes or until potatoes are just tender.
3              Add zucchini, bring back to simmering and simmer for 10 minutes longer or until potatoes are very tender and zucchini is
tender.
4              Add watercress and simmer for barely 5 minutes or until just wilted.
5             Working in batches carefully transfer mixture to a blender and puree until smooth. Return soup to a clean saucepan, season to taste with salt and freshly ground pepper and gently reheat over a medium heat.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Roasted Tomato & Capsicum Soup with Garlic Croutons

Tom & Cap Soup 009aThere’s nothing quite like tomato soup made with roasted fresh
tomatoes. The roasting intensifies the tomato flavour which tomato lovers will adore.

Make up batches of this soup now while tomatoes are in-season and inexpensive and freeze for winter – you will be instantly reminded of summer on a dull day.

The garlic croutons are a great way to use up stale bread and will happily keep in an airtight container for at least a week. The exact quantity of bread is going to depend on the type you are using – I used a grainy loaf for these croutons which was about 500g
before removing the crusts.

Roasted Tomato & Capsicum Soup with Garlic Croutons

This light soup is ideal for summer eating – for a complete meal finish with a selection of cheeses. Or serve as a first course for a summer dinner party.

Serves 4-6

about 1kg tomatoes, halved
2 (300-400g) brown onions, chopped
¼ cup olive oil
2 cloves garlic, finely chopped
1 tbsp finely chopped fresh rosemary
2-3 (100g) prepared grilled red capsicums
3 cups vegetable or chicken stock
1 tbsp caster sugar or to taste
salt, to taste
2 tbsp grated or shaved Parmesan cheese, for serving
BAKED GARLIC CROUTONS
60g butter
2 tbsp olive oil
3 cloves garlic, peeled and flattened with the back of a knife
1 loaf day-old bread of your choice, sliced, crusts removed, cut into 2.5 cm squares

1              To make croutons, preheat oven to 150°C. Melt butter and oil in a frying pan over medium heat. Add garlic and cook for 2 minutes, taking care not to burn. Remove garlic and discard. Add bread cubes to butter mixture and toss to coat. Transfer bread to a baking tray and bake for 25-30 minutes or until golden and crisp. Use immediately or allow to cool and store in an airtight container for up to 1 week.

2              For the soup, preheat oven to 200°C. Place tomatoes, cut side up, in a single layer in a baking dish. Scatter with onions.

3              Place olive oil, garlic and rosemary in a small bowl and mix to combine. Drizzle over tomatoes and onions and bake for 45-60 minutes or until tomatoes are very soft.

4              Place the contents of the pan and capsicums in a blender and blend to make a smooth puree. Place a sieve over a large saucepan and push puree – while this step is not absolutely necessary it does produce a soup with a smoother texture.

5              Place tomato mixture in a large saucepan, add stock and bring to simmering. Simmer, stirring occasionally, for 10 minutes. Season to taste with sugar and salt.

6              To serve ladle into bowls, pass cheese and croutons separately to scatter over soup just prior to eating.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]