• Category Archives Soups
  • Crazy Carrot, Ginger and Orange Soup

    2013-04-29 18.16.52
    2 cups water
    1 chicken stock cube
    1 tbsp butter
    5 -6 medium carrots sliced
    1/2 small onion chopped
    1 small potato
    2cm cube of fresh ginger finely chopped
    salt and pepper to taste
    zest of 1/2 orange
    3 tbsp orange juice

    Grab a saucepan and add 2 cups water and stock cube and butter bring to a boil.
    Add the carrots, potato and onion and bring to the boil.
    After about 10 minutes add the chopped ginger and the orange zest, reduce to a simmer and simmer until the veggies are tender but not mushy.
    Add the orange juice, remove from heat.
    Decision time now….either put in a blender and blend until smooth or use a hand blender and blend in the pan! If you put the soup into a blender to puree then return to pan to heat back up.
    Makes 2 large bowls or 4 appetizer size servings.



  • Fab French Onion Soup

    3 tbsp olive oil
    50g butter
    6 white onions, thinkly sliced and lots of tissues as slicing this many onions will test your tearducts!
    2 tsp plain flour
    1 tsp caster sugar
    sea salt and pepper to taste….use lots…trust me!
    1 tbsp dried thyme
    2 bay leaves
    100 ml port
    225 ml dry red wine I like using Cabernet Sauvignon…make sure you have a glass for yourself to drink whilst cooking! It’s the law ya know!
    1.1 l of beef stock
    225 ml chicken stock
    dash of worcestershire sauce

    Get a big, heavy bottom saucepan/dutch oven.
    Heat the oil and butter and saute the onions over a high heat for about 5 minutes, too long and the butter will burn. Stir occasionally so the onions don’t stick.
    Reduce the heat and simmer for about 45 minutes, now you can’t run away as it does need stirring quite often until the onions are tender and brown and smell divine!
    Sift the flour over the onions. add the sugar, salt, pepper, thyme, bayleaves and give it a good stir. Leave for about a minute, long enough to open the bottle of wine and pour yourself a glass.
    Turn up the heat and add the port and red wine, bring to a boil and boil for a couple of minutes, give it a good stir and then add the stock bringing it back up to the boil.
    By now your kitchen should smell amazing! Reduce the heat to low, pop the cover on and don’t peek for about 15 – 20 minutes.
    Remove the lid, carefully as there will be some steam and cook for another 30-40 minutes.
    Remove the bay leaves…taste and season as required.
    Now,if you are serving for a dinner party or just trying to be posh or even just own some ovenproof soup dishes and want to dust them off and use them, put 6 on a baking tray. Heat up the grill on your oven and fill the soup bowls top with a slice of toasted baguette, cover with the cheese of your choice, personally i like a mix of sharp cheddar and gooey mozzarella (cheddar for taste and mozza for the stringy gooey mess)
    Pop under the grill for about 2-3 minutes until the cheese starts to brown and bubble.
    Serve immediately and warn your guests not to burn themselves.

    Note: don’t serve this when you are cooking for a prospective partner for the first time, stringy cheese dripping from your chin is NOT a good look….trust me, I learned this on a first date when I was younger.