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Posts Tagged ‘soup’
Can hear the pot of pumpkin soup bubbling away as I type this!
Thought I would share this recipe with you as we are heading into soup season! We have noticed that all the herbs and veg have slowed right down now that the colder temperatures have kicked in and the number of daylight hours is almost at the lowest for the year.
I have used the recipe from the good old Australian Woman’s Weekly ‘Best Ever Recipes’ book which is about 30 years old. It still has the $3.98 recommended maximum price on it!
Pumpkin Vichyssoise
750g (11/2 lb) pumpkin (Musquee de Provence)
2 leaks or 2 large onions
250g (8oz) potatoes
3 cups chicken stock (4 cups if using a Crown type pumpkin)
1 cup cream
salt,pepper
Peel pumpkin, cut into small pieces, put into large saucepan. Add sliced leeks of peeled and chopped onions, peeled and chopped potatoes and stock. Bring to boil, reduce heat, simmer , uncovered for 25 minutes or until vegetables are very soft and tender. Puree or blend vegetables and liquid. Return to saucepan and add cream, salt and pepper. Bring to boil stirring, reduce head and simmer a further 5 minutes.
Serves 6.
Thank you Natalie for this awesome watercress soup recipe…
Melt a knob of butter is a large saucepan. Saute 2 onions, 2 leeks and about 5 cloves of garlic (all chopped) in the butter until soft.
Add 4 medium sized potatoes cubed, 4 rashers of bacon chopped, and a few sage and thyme leaves. Add enough stock of your choice to cover the vegetables (we used Beef). Simmer until potatoes are almost cooked. Add 2 large bunches of watercress and cook until watercress has just wilted through.
Blend soup in a food processor or blender and return to saucepan. Season to taste. You may like to add more stock at this point if you like a thiner soup.
Enjoy a bowl with a thick slice of freshly baked bread!
You could leave out the bacon and use a vegetable stock for a vegetarian version of this dish.
We grow our watercress hydroponically so it is available all year round. It is spray free. We recommend not to use watercress that is grown in creeks and streams as you never know what nasty chemicals could be flowing through these waterways!
Just found this easy fennel soup recipe!
I’ve just run through the rain and collected some fennel bulbs, kale, celery, carrots, chives and tarragon to make a soup to warm us all up after a very wet and windy Clevedon farmers market today.
Melt a knob of butter in a large saucepan. Add 2 onions and 4 cloves of garlic chopped, cook untilsoft. Add 4 medium potatoes, 2 celery plants, 2 fennel bulbs, and 4 carrots all chopped. Add enough stock of your choice to cover the vegetables and simmer. When potatoes are almost cooked add 4 kale plants chopped (discard some of the hard stems) and tarragon leaves. Cook until kale is just soft and still has its bright green colour.
Blend soup in a food processor or blender and return to saucepan. Add chopped chives and season to taste.
We are all feeling very healthy after a bowl of this soup! Its a meal in itself!