Tag Archives: soup

Cauliflower and blue cheese soup

Cauliflower is fairly good value at the moment and I have been trying to think of some different things to do with it.  As cauliflower and cheese is a classic combination I thought I would try it in a soup.

I found that blue cheese works well in the soup as it adds a salty creaminess that doesn’t overpower the flavour of the cauliflower. By adding crème fraiche, I found that it enhanced the creaminess of the cheese and helps to make the soup silkier.  The lardons give yet another texture – especially if you can make them golden brown and slightly crunchy.  However, they aren’t strictly necessary but are a nice addition.

I served this soup with homemade cornbread which added a light sweetness which lifted the soup, however good French bread would work just as well.

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Cauliflower and blue cheese soup

Ingredients:

  •          1 medium cauliflower (cut up into medium sized pieces)
  •          1 onion (diced)
  •          2 garlic cloves (finely chopped)
  •          2 bay leaves
  •          1 small bunch of thyme (tied together)
  •          1 ½  litre stock (vegetable or chicken)
  •          50g blue cheese (e.g Bleu d’Auvergne)
  •          3 heaped tbsp crème fraiche
  •          ½ tsp pepper
  •          50g lardons (for decoration, optional)
  •          oil (for cooking with)

Steps:

  1. Place the onions, garlic, thyme and bay leaves in a large pan with a little oil and sweat on a medium heat until the onions are soft.
  2. Add the cauliflower and stock, bring up to the boil and cook until a knife goes easily through the cauliflower.
  3. Remove the thyme and bay leaves then, liquidise the soup.
  4. Put the soup back into the saucepan and add the crème fraiche, crumble in the cheese and season.
  5. Cook for 4-5 minutes stirring occasionally.
  6. Meanwhile cook the lardons in a hot saucepan until they are golden brown and crispy.
  7. Serve the soup with a few of the lardons scattered on top with some French bread or cornbread.

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Moroccan spiced tomato, spinach and chickpea soup

Ages ago a friend had been telling me about a soup that she had bought for lunch one day that tasted amazing.  Apparently it was a tomato based soup containing both spinach and chickpeas.  Having harvested a large crop of spinach from the garden last week I decided to do my interpretation of the soup as I knew little else other than those three ingredients.

Earlier in the year we froze huge quantities of tomatoes that we had peeled and roughly chopped (having removed the tough core and any blemishes).  So, after raiding the freezer and de-thawing the tomatoes I was able to make the soup.   I found the spinach gave it a slightly earthy taste whereas the chickpeas added a slight bite and texture.   The Moroccan spice mix known as ras-el-hanout (a handy thing to have in your cupboard for flavouring couscous or lamb) gives the soup real warmth and honey stops it becoming too overpowering.

Moroccan spiced tomato, spinach and chickpea soup

Ingredients:

  • 2 onions (diced)
  • 2 garlic cloves (minced)
  • 200g chickpeas (drained)
  • 200g fresh spinach (washed and torn)
  • 800g – 1kg chopped tomatoes
  • 2tsp ras-el-hanout (spice mix)
  • 1 vegetable stock cube
  • 2 heaped tbsp honey
  • seasoning
  • oil (for cooking with)

Steps:

1.  Fry off onions, garlic and ras-el-hanout in a little oil.

2.  Add the tomatoes, chickpeas, stock cube and half of the honey and cook for 10 minutes.

3.  Taste the soup and add the rest of the honey (as required) and season well.

4.  Add the spinach, cook for a further 5 minutes.

5.  Remove from the heat and semi-blend the soup using a handheld liquidiser.  Serve hot with a little French bread.

A hearty chestnut soup

Given that chestnuts are very much in season at the moment I thought I would share another recipe in quick succession.  We ate this today for lunch and it was ideal after a long morning of painting.  I did all the preparation for the soup first thing so that I could literally throw everything in a saucepan and cook it when I came back into the house for lunch.

The soup is a wonderful combination of flavours, the carrots and chestnuts provide a certain sweetness, whilst the lardons add the right amount of salt to give it balance. The soup was fresh and filling and I am fairly sure we will be enjoying another batch of this again next week!

 

A hearty chestnut soup

Ingredients:

  • 3 medium potatoes (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 baby/small leeks (sliced)
  • 12-15 chestnuts (see chestnut preparation)
  • 100g lardons
  • ½ tsp thyme
  • 1 litre of good stock
  • seasoning
  • oil (for cooking with)

Steps:

1.  Place the lardons in a saucepan with a little oil and cook for 2-3 minutes on a high heat.

2.  Add the carrots and potatoes, stir well and cook for 1-2 minutes.

3.  Add the stock, leeks, thyme and seasoning, stir and cook for 10 minutes.

4.  Finally add the chestnuts and cook for a further 5 minutes.  Serve.