Ingredients
- 4 sweet potatoes
- 1 cup carrot, 1 large
- 1 tsp thyme
- 1 tsp parsley
- 6 cups 1.5l, stock
- 1 onion
[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
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[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
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Method
.
Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes
Melt the butter,
Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.
Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.
Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it.
Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.
Add flour and hard boil to reduce.
Some butter and oil for saute
200g Onion – cut small
1 clove garlic – fine chopped
1 1/2 cup sweet corn
1 tin toms or 500g fresh toms
1 1/2 L ( 750 ml ) Chicken / Veg Stock
1/2 L ( 250 ml )Milk
2 red chilli – Use flame or toast / grill to darken and soften skin.
Parmesan Cheese – cut into small cubes and add to the bowl for serving.
Sauté onion, corn, garlic for about 5 mins ( lid on )
Add tomatoes ( small pieces ) and simmer 10 mins
Add stock and milk
After flaming / grilling the chillies, remove the skin cut into think strips add to mixture
Salt and Pepper to taste
Simmer 10 – 20 mins
Serve and add the cheese bits.
A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.
A really warming traditional winter soup with added dumplings, so thereâs no need for bread.
Serves 2
Serves 2
This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling.
split leeks along middle and slice
melt butter in pan
add spuds onion and leeks
stir them around to cover with the butter
cover and cook gentle for 15 mins
Add stock and milk
simmer ( covered )Â for 20 mins
Good with thyme, basil or bacon bits
1 heat oil, soften spud & onion about 10 mins
2 add toms stir well leave for a min
3 add stock, garlic and season
4 cover and simmer for 25 mins
5 sieve to remove pips and skins
6 add fresh herbs
4 beetroot grated
100g White Cabbage ( shredded / cut very slim )
8 Small Potato / 4 Med cubed
1 Medium Carrot grated
4 Medium Tomato
1 Medium Onion cut small
800g Pork cubed
8 Sprigs Fresh Dill
3 Tbl Spn Olive Oil
1 tsp Vinegar
Sour Cream for serving
Fine chop onion, dill.
Heat 3 L water in big pan â add dill onion and meat.
Cook gently
30 mins after begin cooking meat.
Grate â Beets, Carrots. Fine chop toms.
Melt some butter in a pan, add Beets, Toms, vinegar cover with lid. Simmer gently 1 Hour.
Stir occasionally, if dry add some liquid from broth.
After total time 1:15 or 45 mins after the previous step.
In frying pan, melt 1 tbl butter, add carrots, potatoes, cabbage and little garlic. Cover and sauté for 15 mins, stirring occasionally.
After broth has cooked for 1:30 remove floating fat. Add the cabbage , potato , carrots and garlic mixture. Stir well cook for 15 mins. Then add the beet mixture and cook for medium for 10 mins.
Reduce to gentle simmer until flavors have blended , meat is tender and everything is ready to eat.