I Love Soup! Beverley Le Blanc Tells It Like It Is…

November 17, 2016Leave a comment

Few dishes get me as misty eyed as soup – there’s something so delightful about a lavishly prepared bowl of savoury goodness… Whether it’s a simple quick pea soup made in under half an hour, or a umami stock that’s been simmering all day, I love soup – but not carrot and coriander. That’s the devil’s brew.

That’s why when I got a press release about Beverley Le Blanc’s new book I Love Soup, I had to ask for a copy right away!

As it’s autumn and my house is full of pumpkins and butternut squash, I decided to make this roasted butternut squash and tomato soup – I’d never had tomato in a soup like this and was really intrigued about what it would taste like.

The soup is so simple to make – you roast the main ingredients in the oven, and then blend and purée, making a comforting yet tangy and rich bowl of happiness!

This book is full of classic recipes like stew, bouillabaisse, and even bread recipes to make some great accompaniments. You can pick it up now for £12.99 from Amazon – a great investment for the months ahead!

What to do with leftover chicken and turkey: simple yet elegant chicken or turkey soup

November 22, 2012November 22, 20121 Comment

Eating turkey soup might seem like a chore, but with a few simple steps, you can create a dish with beautiful presentation that anyone would be thrilled to eat after some Black Friday shopping!

Simply make your turkey or chicken soup using a carcass, covered with cold water. Add in extras like peppercorns, herbs (woody or hardy herbs like sage, rosemary and thyme are best), onions and carrots, and allow the stock for simmer for as long as you can – all day if possible. Top up as needed. When you’re ready, drain away everything except the stock, then add to a clean pan and bring to a boil. Simmer until the stock is a tasty soup – you may need to reduce down to a half of the original volume.

To give this dish pretty presentation, fill a bowl with shredded turkey or chicken, and thin cut, cooked vegetables (you can cook them in the broth while its reducing) cut into shapes. Add a sprig of rosemary – this will scent the broth as well as being a pretty garnish. If you really want to impress, serve the bowls as pictured above, then pour the turkey stock from a beautiful presentation jug right at the dinner table!

Frugal Potato Soup

September 29, 2009November 18, 2012Leave a comment

This is one of my most viewed photos on Flickr – I assume people are searching for it for a simple, cheap, potato recipe. Well, it’s certainly that!

It’s a tasty potato soup that in its most basic form only requires five ingredients – potatoes, garlic, onions, vegetable oil and water. You don’t even need to add stock, but seasonings might be needed, depending on your taste. I also added milk and some bacon strips to the top of mine. This soup is also better eaten the next day, and will serve around six.

INGREDIENTS

2 white onions
3 cloves garlic
5 small potatoes
2 tbsp vegetable oil
1 pint milk (optional)
Fried back bacon strip (optional)

METHOD

Finely chop garlic and onions together in a processor, then heat the oil in a heavy bottomed pan with a lid, and add the onions.
Sweat with the pan covered for ten minutes, then add the potatoes and a cup of water. Bring to the boil, then turn down to simmer.
Cover again and leave for 20 mins, checking the water is covering the potatoes. If it’s not, add a bit more. Continue to cook until the potatoes are tender.
Add around a pint of water (around half a litre) and bring to the boil. (Note: if adding milk, reduce the amount of water used and add the milk at this point.)
At this point, you can whizz the soup down to a fine puree or mash it to leave it slightly lumpy. Taste for seasoning. The soup is now done!
Garnish with snipped bacon, as in the pic, or maybe with some chives. Or leave plain!

If you eat the soup the following day (recommended, as all soups gain more flavour the day after) then add some more water or milk as the potato tends to make the soup more solid the longer it sits.