soups – intense tomato soup with pesto, french onion soup & and girolle mushroom soup

Standard
Intense tomato soup ingredients: serves 4
1)      1 jar of sun dried tomatoes in oil
2)      1 can of chopped tomatoes
3)      4 tsp of tomato purée
4)      1 tsp of dried basil, 1 tsp of dried oregano, ½ tsp of thyme (optional)
5)      2 cloves of garlic
6)      2 shallots
7)      fresh basil- 1,5 bunch (save a few leafs for decoration)
8)      about 100 ml of good quality oil
9)      1 cup of grated parmezan cheese
10)   100 g of pine nuts
11)   salt and pepper for seasoning
12)   1 slice of smoked salmon per person
13)   about 1,2 l of vegetable (or chicken if you wish) stock
14)  ½ tsp of dried chili
15)   1-2 tsp of sugar ( add if needed for balance- tomatoes can be quite acidic)
Preparation:
1)      chop the shallots and garlic and sauté them delicately in a soup pan. (use a tbsp or two of oil so it doesn’t stick to the bottom.) season the onions and garlic to taste.
2)      Drain the sun dried tomatoes and chop them finely. Throw them into the pot with onions and stir for 2-3 min.
3)      Add the chopped tomatoes and tomato puré. Stir well.
4)      Add the herbs- dried basil, oregano, thyme, chili. Let them do their magic.
5)      Add the stock and stir well, so the tomato purée can disolve.
6)      Bring the soup to the boil and simmer for about 15 min on a rather high heat.
7)      Start with the pesto: into a mixer/blender add basil,parmezan & pine nuts. Start blending, and gradually add the oil. – pesto is ready.
8)      After the soup has boiled for 15 min and reduced a little bit, it’s ready to blend. Blend it until smooth. Season to taste well with salt, pepper and sugar!!
9)      Slice the salmon flaps into smaller chunks. Put them on the bottom of the plate.
10)  Poor hot soup on top of it, decorate with pesto and few fresh basil leafs. You can also stir some cream through it just for the wow effect  done!

Now for the french onion soup:
Ingredients: serves 4-5
1)      8-9 large white onions – sliced in half moons
2)      50 ml of dry sherry
3)      1,5 tsp of dried thyme
4)      2 cloves of garlic – pressed
5)      2 tbsp of butter
6)      1,5 l of chicken stock.
7)      Salt and pepper to taste.
Let’s start! Preparation:
1)      melt the butter in a deep soup pan. Add the onions chopped in half moons and fry them off well, until they turn brownish and carmelize well ( this stage is crucial as the colour of the onions will add the colour to the whole soup, you need to carmelize them well, but not burn them on the edges!)
2)      add thyme, salt and pepper. Add the sherry. Let it evaporate.
3)      Add the stock, let it come to the boil and simmer for 20 min. remove any impurities from the top.
4)      By the end, season to taste with salt and pepper.
5)       This soup should be served In a deep pot-bowl with a garlic-cheese crouton on top. With all of the cheese melted on it ( preferably gruyere cheese) but it’s only optional. If you’re watching your callories- have it without the crouton. It’ll still be delicious!

Our last recipe of the day is Girole mushroom soup.
Ingredients: serves 4
250 g of girolle mushrooms- cleaned
handful of fresh parsley
1 clove of garlic
salt, pepper
1,2 l chicken stock
150 mls of semi-dry white wine
1 cup ( about 120 mls) of cream
1 tbsp of butter
1 tbsp of flour
2 shallots- chopped
1 piece of baguette per person- smeared with garlic and some butter-toasted.
Handful of grated gruyere cheese
Preparation:
1)      melt the butter in a deep pan, add shallots and garlic. Fry them off gently. When they’re soft, add the mushrooms. Sauté them off for 2-3 min. add the wine and wait till it evaporates-season with salt and a lot of black pepper. remove them from the pan, put them aside.
2)      Melt some more butter in the same pan, add the flour and make a roux ( butter- flour mix to thicken our soup). When the flour and butter is combined- start adding the stock. Stir in constantly, whisking so there are no lumps. The stock will become a bit milky from the flour, that’s when you throw the mushrooms back in. and wait till the mushrooms infuse the stock.
3)      Cook for about 5-7 min on a medium heat
4)      Finish off with cream. Stir it through
5)      Serve with green parsley – absolutley delicious!!
 
I hope you’ve enjoyed today’s recipes. There’s more to come tomorrow!- party snacks, sauces and interesting twists on classics, comming soon! stay tuned 🙂 
disclaimer- I am not the author or owner of any pictures added in this blog.
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