Category Archives: Soup

Roasted tomato and apple soup

I love beef tomatoes for making tomato soup. My mother-in-law grows them in her garden and we normally get some whenever she gets a good harvest. Roasted tomatoes make the soup lovely and sweet.

Ingredients:

600 gm beef tomatoes

2 cloves garlic

1 onion  (peeled and finely chopped)

1 bramley apple (peeled, cored and finely chopped)

1 stalk celery (finely chopped)

2 medium carrot (peeled and finely chopped)

1 litre of chicken stock (or  1  chicken stock cube dissolved in hot boiling water)

1 tsp mixed dried herb

a few sprigs of fresh rosemary (finely chopped)

1 tbsp butter

salt and pepper to taste

Serves 4

Heat the oven to Gas Mark 5.  Snip a cross into each tomato. Place the tomatoes and garlic in a single layer in a roasting tray. Roast the tomatoes for  20 minutes. When done, peel the tomato skins and chop the tomato flesh roughly. 

Heat the butter in a deep saucepan. Sweat the  chopped onion, apple, celery and  carrots gently occasionally stirring until soft. Then add the chopped  tomatoes, peeled garlic and the herbs. Add the chicken stock and cover and let simmer gently for 15 minutes. Season and taste.

Blitz the soup using a stand mixer. You can serve it as is or if you prefer a smoother soup, run it through a fine sieve.

Advertisements

Leave a comment

Filed under Soup, Vegetable, Vegetarian

Leek, apple and celery soup

10012007

Another soup for the cold winter days.

Ingredients:

1 leek (washed, trimmed, halved lengthwise and chopped)

1 small bramley apple (peeled and chopped finely)

1 small onion (peeled and finely chopped)

1 celery stalk (washed trimmed and finely chopped)

1 small potato (peeled and finely chopped)

a generous knob of butter

1 chicken stock cube dissolved in 1.5 pts of boiling water

salt and pepper

Serves 3

Melt and heat the butter on a moderately low heat. Sweat all the vegetables together until wilted. Add the chicken stock. Season with salt and pepper. Cover and let simmer for 25 minutes or until the vegetables are really soft. Take the pan off the heat and using a hand-held blender blitz until smooth. Check the seasoning again. Serve immediately with buttered warm crusted roll.

Leave a comment

Filed under Soup, Vegetable

Pasta Tom Yam

12112008001

 Pasta Tomyam dengan Ikan Salmon

Ini bukanlah tomyam yang “authentic” sebab selain dari kiub tomyam, Mak Long tak ada bahan wajib untuk tomyam seperti daun ketumbar dan daun limau purut. Tapi Mak Long buatlah juga sebab dah teringin nak makan tomyam.

Bahan-bahannya

75 g pasta spaghetti (di patah dua)

1 biji bawang besar (dikupas dan potong baji)

1 biji lobak merah (dikupas dan potong nipis)

3 helai daun kobis (basuh dan hiris nipis-nipis)

3 tangkai batang celery

2 batang serai dititik

3 biji cili padi dititik

1 ketul stok kiub Tomyam Maggi

1 potong filet ikan salmon (dipotong kiub)

campuran makanan laut (sotong, udang)

Hidangan 2 orang

Didihkan air dalam periuk  dan masukkan kiub tomyam. Masukkan karot, bawang besar, serai, cili dan spaghetti. Apabila spaghetti kembang, masukkan kobis, ikan dan makanan laut. Didihkan 3-4 mint lagi.

Rasa garamnya. Hidangkan segera.

Leave a comment

Filed under Soup

Parsnip and Butternut Squash Soup

09112008001

Brrrr! Its winter and its cold!  And its the weather for soups. So what have  I got for a soup today. Aaahhh, after some rummaging I found some parsnip, half a butternut squash and some potatoes. Great! Here’s what I had for lunch today.

Ingredients:

2 small potatoes (peeled and finely diced)

half a butternut squash (peeled and finely diced)

1 small parsnip (peeled and finely diced)

1 onion (peeled and finely chopped)

2 outer stalks from a celery (trimmed and finely chopped)

11/2 pint of  chicken stock

2 tbsp of milk

a large knob of butter

salt and pepper

SERVES 4

In a deep saucepan, melt the butter. Add the onion and stir until soft. Next add all the vegetables, stir and let them sweat for a few minutes. Add the chicken stock, bring to boil and cover. Season with salt and pepper. Let it simmer gently for 20 minutes until the vegetables are tender. Take the pan off the heat and blend the soup until smooth using a hand-held blender.  Put the pan back to heat and  add the milk. Check seasoning again.

Serve with buttered toast or, better still if you have it, buttered warm crusted roll.

Leave a comment

Filed under Soup