Fresh and Easy Soups and Smoothies by Sonia Allison

Author:Sonia Allison
Language: eng
Format: epub
Tags: cooking, soup, smoothies
ISBN: 9780572041496
Publisher: W. Foulsham & Co. Ltd

Meat Soups

A fairly substantial group of soups, featuring all varieties of meat including Parma ham, bacon with celeriac (celery root) and carrots, lamb with aubergine (eggplant), ham and split peas, chicken with a Middle Eastern flavour, turkey and root vegetables, game soup with wine, soups from Asia, old-fashioned mulligatawny and even corned beef with potato.

Celeriac, Carrot and Leek Soup with Parma Ham

A strong mixture of flavours flows through this warming winter soup. Parma ham is easily obtainable nowadays from most supermarkets but you can easily substitute it, if necessary, with any type of finely sliced cured ham.

SERVES 8

450 g/1 lb celeriac (celery root), diced

225 g/8 oz carrots, diced

3 medium leeks, halved lengthways and sliced

2 litres/3½ pts/8½ cups water

A pinch of salt

15 ml/1 tbsp vegetable stock powder

45 ml/3 tbsp Dijon mustard

60 ml/4 tbsp chopped coriander (cilantro)

100 g/4 oz Parma ham, cut into shreds

1 Place all the ingredients except half the coriander and the Parma ham in a large saucepan and bring to the boil.

2 Lower the heat, cover and simmer gently for 25 minutes or until the vegetables are soft. Leave to cool to lukewarm.

3 Blend in two or three batches until smooth, then transfer to a clean saucepan.

4 Bring gently back to the boil, then serve piping hot, sprinkling each portion with the remaining coriander and the Parma ham shreds.

PREPARATION TIME: 25 MINUTES

COOKING TIME: 45 MINUTES

Celeriac, Potato and Onion Soup with Crispy Bacon

A very filling soup that makes a hearty meal in itself. It is quite mild flavoured so do experiment by adding different spices to pep things up a bit if you like. Ring the changes by using sweet potatoes or even turnip instead of the celeriac.

SERVES 8

225 g/8 oz onions, sliced

30 ml/2 tbsp groundnut (peanut) oil

550 g/1¼ lb potatoes, peeled and cubed

550 g/1¼ lb celeriac (celery root), peeled and cubed

1.5 litres/2½ pts/6 cups water

1.5 ml/¼ tsp grated nutmeg

200 g/7 oz streaky bacon, snipped crossways into strips

45 ml/3 tbsp chopped fresh parsley

1 Fry the onions gently in the oil in a large saucepan for about 10 minutes until lightly golden.

2 Add the potatoes, celeriac, water and nutmeg. Bring to the boil.

3 Lower the heat, cover and simmer gently for 1¼ hours or until the vegetables are soft. Leave to cool to lukewarm.

4 Blend in two or three batches to a coarse purée, then transfer to a clean saucepan.

5 Fry the bacon in its own fat until very crisp.

6 Reheat the soup until hot and serve with the bacon and parsley scattered over each portion.

PREPARATION TIME: 35 MINUTES

COOKING TIME: 1¾ HOURS

Middle Eastern-style Lamb and Aubergine Soup

The combination of lamb and aubergine is always a winning one and is used to good effect in this delicious dish. There are many varieties of pitta bread available in the supermarkets now, so choose an appropriate flavour to complement this tasty soup.

SERVES 6

350 g/12 oz minced (ground) lamb

1 large leek, halved lengthways and sliced

450 g/1 lb aubergine (eggplant), unpeeled and cubed

2 garlic cloves, sliced

900 ml/1½ pts/3¾ cups beef stock

15 ml/1 tbsp malt vinegar

5 ml/1 tsp cornflour (cornstarch)

2.

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