Category: Soup

Categories
Fish Soup

Trout with courgette soup

  • 50g sea salt
  • 300g sea trout, skinned and cut into 2 portions
  • oli, for frying
  • 25g unsalted butter
  • 1 little gem lettuce, shredded
  • 1 tbsp chervil or tarragon, chopped
  • 4 tbsp soured cream, mixed with 1 tbsp ice-cold water

pickled cucumber

  • 1 cucumber, peeled, seeded and roughly diced
  • 1 tsp sea salt
  • 25g caster sugar
  • 25ml white wine
  • 25ml white wine vinegar

Courgette soup

  • 50ml olive oil
  • 750g courgettes, quartered lengthways, seeds removed and finely sliced
  • 100ml chicken stock
  • 15g marjoram or oregano
  • 50g spinach

STEP 1 Toss the cucumber with the salt and put into a sieve for 20 minutes. Add the sugar, wine and vinegar to a pan, bring to the boil and allow to cool completely.

STEP 2 Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.

STEP 3 Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.

STEP 4 For the courgette soup, heat the oil in a large pan over a high heat and add the sliced courgettes. Cook for 5-10 minutes, stirring constantly, until they stop giving off as much steam.

STEP 5 Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.

STEP 6 Transfer to a blender or food processor and whizz to a purée. Keep warm.

STEP 7 Heat a tbsp of oil in a frying pan over a medium-high heat. Add the trout, skinned-side down and cook for 3 minutes.

STEP 8 Turn each fillet and add the butter. Cook for 1 minute and remove to a plate to rest for a few minutes. Flake into large pieces.

STEP 9 Put the shredded lettuce and butter in a pan and cook for 1 minute, adding 1 tbsp of water. Add the chervil and remove from the heat.

STEP 10 Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.

Categories
Soup Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Soup Vegetarian

Carrot Ginger Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
  • Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
  • Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
Categories
Fish Soup

Salmon Chowder

  • 4 tbsp unsalted butter
  • 1/2 lb thick cut smoked salmon chopped in 1/2 in pieces
  • 3 celery stalks, minced
  • 1 small onion, minced
  • 1 jalapeno, thinly sliced
  • 1 bunch scallions, finely chopped
  • 4 garlic cloves, minced
  • 4 cups fish stock
  • 2 potatoes, peeled and to cut into one inch pieces
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen corn
  • 2 cups heavy cream
  • 1.5 lb salmon cut into 1 inch pieces
  • chives

In a large, heavy stock pot, melt butter over medium heat. Add the smoked salmon and cook, stirring often, until it begins to crisp, about 8 minutes. Using a slotted spoon, remove salmon from the pan and set aside.

Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.

Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.

Top with fresh chives or extra scallions and freshly ground black pepper.

Categories
Soup Vegetarian

Potato-Leek Soup with Toasted Nuts and Seeds

  • 3 large leeks
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • ¼ cup (½ stick) unsalted butter
  • 3 celery stalks, chopped
  • Kosher salt, freshly ground pepper
  • 1 russet potato, peeled, chopped
  • 5 cups (or more) low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon olive oil
  • ¼ cup almonds, chopped
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon coriander seeds, crushed
  • Pinch of sugar
  • ¼ cup crème fraîche

Step 1

Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Step 2

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly. Discard herb bundle and any herbs that may have fallen out while cooking.

Step 3

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Step 4

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Step 5

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

Step 6

Serve soup topped with crème fraîche and nut mixture.

Step 7

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.

Categories
Soup Vegetarian

Egg Drop Ginger Soup

  • 5 cups stock
  • 1 tbsp. finely grated ginger
  • 1 1⁄2 tsp. kosher salt, plus more to taste
  • 1 1⁄2 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 3 eggs
  • 2 cups (56 grams) baby spinach
  • 1 1⁄2 cups cooked, shelled edamame
  • 4 scallions, thinly sliced

Instructions

  1. Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan.
  2. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
  3. Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook.
  4. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt.
  5. Divide soup between four bowls; top with scallions.
Categories
Fish Soup

Basque Soup

  • 1 lb. raw tuna, cut into ½-inch cubes (I used mussels and small shrimps as a substitute)
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 1 green red pepper, coarsely chopped
  • 1 yellow onion, coarsely chopped
  • 1 lb. yellow potatoes, peeled and coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp. pimentón (smoked paprika)**I added sambal olek to make it spicy
  • Coarsely chopped Italian parsley leaves, for garnish
  • OPTIONAL-fish bullion cube and sambal olek)
  1. In a medium bowl, season the tuna (or seafood you want) lightly with salt and toss to coat. Set aside.
  2. To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes.
  3. Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes.
  4. Add the pimentón (and sambal) and 3 cups water (*I added fish flavored bullion) and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes.
  5. Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.
Categories
Soup Vegetarian

Curried Cauliflower Soup

  • 1 head cauliflower (about 2 1/4 pounds), cut into florets, or about 6 cups)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 3 onions, sliced 1-inch thick
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried coriander
  • 1/2 teaspoon hot paprika or chili powder
  • 1 teaspoon cumin
  • 4 cups water
  • 2 cups chicken or vegetable broth
  • 1 cup yogurt or labnne (optional; adjust to suit tastes)
  1. Preheat oven to 450° F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside 1/2 cup of the crispiest florets for garnish.
  2. Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
  3. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labne if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
Categories
Soup Vegetarian

Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

  • 2 pounds broccoli, stalk trimmed and heads cut into florets
  • 10 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, thinly sliced (about 1 1/2 cups)
  • 4 medium cloves garlic, crushed (about 4 teaspoons)
  • 1 teaspoon ground coriander seed, divided
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups buttermilk
  • 1 1/2 quarts stock
  • Kosher salt
  • 1 cup pumpkin seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground mustard seed
  • 1/4 teaspoon turmeric
  • 2 tablespoons minced fresh parsley leaves
  • Zest of 1 lemon

Preheat oven to 375°F.

Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute.

Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt.

Meanwhile, lower oven to 350°F.

In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.

Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil.

Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.

Categories
Fish Soup

Vellutata di Ceci con Calamari

  • 5 to 6 tablespoons extra-virgin olive oil, plus more for serving, divided
  • 3 garlic cloves, whole
  • 3 to 4 fresh rosemary sprigs, leaves picked
  • 1 pound (500 grams) tinned chickpeas, drained
  • 10 1/2 ounces (300 grams) cleaned baby calamari or squid
  • salt and pepper
  • 4 slices ciabatta or country bread, grilled or toasted, for serving
  1. Heat 2 tablespoons of the olive oil in a deep stockpot over a low heat. Gently infuse the oil with two of the garlic cloves and rosemary for a few minutes.
  2. Add the drained chickpeas and season with salt and pepper.
  3. Add water to cover (about 500 milliliters or 2 cups) and bring to a simmer. Since the tinned chickpeas are already cooked, you are really just warming and infusing the soup. As soon as you see the soup simmering, you can remove from heat and blend the soup until creamy and smooth (or leave one quarter of the chickpeas whole if you like a little texture). If it is too thick, add a little hot water. Taste for seasoning.
  4. Cut the calamari into pieces: If they are small, simply cut the tentacles off the body and the body in half lengthways to make 3 pieces. If larger, slice the body into rings.
  5. Heat a wide skillet over high heat, add 3 to 4 tablespoons extra-virgin olive oil and when screaming hot, add the calamari, and cook, tossing occasionally. After 1 minute, remove all the calamari pieces except for the tentacles—cook them another minute but not more. Be careful not to crowd the pan, as doing so will cause them to stew rather than sear. You may want to do this in batches based on the size of your pan.
  6. Season with salt and keep the calamari warm on a plate, covered under foil, until all the calamari is ready.
  7. Serve the chickpea soup topped with pieces of calamari, a drizzle of extra-virgin olive oil, plenty of freshly ground black pepper, and warm slices of grilled bread, rubbed lightly with a raw garlic clove.