Food 2008 – Recipes (Mushroom Soup, Cabbage Soup, Tomato and Roast Pepper Soup, Curried Cauliflower Soup)

Saturday, 24th May 2008 – Recipes (Cream of Mushroom Soup, Cabbage Soup with Cream, Tomato and Roast Pepper Soup, Curried Cream of Cauliflower Soup with Coriander Puree)

I’ve been a very busy cook of late one way and another, especially when it comes to making soups. I’ve always been keen on making soup, simply because it’s a great way of using up leftovers, but in addition this year I’ve made several batches to counteract the weather at the various race circuits we’ve been to. One of those was the cream of mushroom soup.

Cream of Mushroom Soup

Ingredients:

  • 250g mushrooms, chopped (any kind)
  • 30g onion, chopped
  • 1 litre stock
  • 60g butter
  • 30g flour
  • 250 mls single cream
  • Salt
  • Black pepper
  • 6 tablespoons Sauternes or other sweet white wine

Serves 4 at 338 calories per portion.

Method:

  1. Put the mushrooms and onions in a pan, add the stock and simmer for 20 minutes. Sieve or blend.
  2. Put the puree back on the heat. Make a paste from the butter and flour and whisk it into the soup to thicken it.
  3. Season with salt and pepper and stir in the cream.
  4. Add the wine at the last minute.

Here it is pictured in its raw stage:

During the cooking process:

And after it had been through the blender. Delicious and warming.

The same day, I used up some cabbage to make a positively east European Cabbage Soup with Cream.

 

Cabbage Soup with Cream

Ingredients

  • 1 small white cabbage, outer leaves removed, quartered, cored, and shredded.
  • Soured cream (or ordinary cream or even coconut milk)
  • 60g butter
  • 250g sausage (the polish type, or if you feel adventurous a mild chorizo works well)
  • 1.5 litres stock
  • Salt
  • Black pepper
  • 500g potatoes, cut into pieces

This makes a very filling, thick soup which serves 6 or more, at 380 calories a portion.

Method:

  1. Plunge the cabbage into boiling water. Boil for 1 minute then strain off the water.
  2. Put the cabbage in a stew-pan, with the butter, pork sausage, and stock.
  3. Season with salt (not too much – the sausage carries quite a lot of salt).
  4. Cover and cook for 1 hour.
  5. Add the potatoes and cook for another 30 minutes.
  6. Remove the sausage and cut it into pieces. Return it to the pan.
  7. Stir in the cream or serve it separately.

Again, here are the basic ingredients:

And during cooking:

And when finished:

 

Working using recipes in Raymond Blanc’s “Blanc Vite” as a starting point, I made roasted red pepper and tomato soup:

Tomato and Roast Pepper Soup

Ingredients:

  • 8 very large plum tomatoes, cored and coarsely chopped
  • 4 large red peppers, seeded and coarsely chopped
  • 50 mls groundnut oil
  • 200 mls water (approximately)
  • 100 mls extra virgin olive oil
  • Salt
  • Black pepper

Serves 4 at 390 calories per portion.

Method

  1. Heat the groundnut oil in a large pan. Add the tomatoes and peppers and cook till they start to caramelize.
  2. Remove from the heat and liquidize in a blender.
  3. Add enough water to give a soup-like consistency.
  4. Whisk in the oil, salt and pepper and serve.

Note: Reheats very well. Next time I will add a pinch of chilli flakes and a tablespoon of sugar to bring out the tomatoey flavour.

It came out like this:

And one last one:

Curried Cream of Cauliflower Soup with Coriander Puree

Ingredients:

Soup
  • 1 large cauliflower, cut into small florets
  • 1 small onion, peeled and chopped
  • 1 teaspoon curry powder
  • 2 tablespoons groundnut oil
  • 200 mls whipping cream or milk
  • Salt
  • Black pepper
Coriander Puree
  • 1 small bunch fresh coriander
  • 50 mls groundnut oil
  • Juice of half a lemon
To Serve
  • 2 tablespoons groundnut oil mixed with a quarter teaspoon of curry powder
  • 1 tablespoon lightly crushed coriander seeds

Serves 4 at 332 calories a portion.

Method:

  1. Sweat the onion and the curry powder in the oil, then add the cauliflower and cook for 5 minutes.
  2. Cover with water and boil until cauliflower is soft.
  3. Add cream and liquidize.
  4. Season with salt and pepper (and I would add a dash of Worcestershire sauce now).
  5. Blend the fresh coriander, oil and lemon juice to make a puree.
  6. Pour the soup into bowls, swirl in the puree and the curry oil and scatter the coriander seeds on top.

Note: If you want to take this out in flask just stir everything in. It won’t look as pretty but it still tastes good.

Which ended up like this once I stirred the coriander paste in:

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