Chicken Soup
Very traditional and goes well with soup almonds, kneidlach or noodles.
Ingredients
> 1/2 turkey neck. If you don’t have other chicken pieces, then use a full neck
> Any chicken necks you have saved (and frozen) from chicken dishes
> I really like to add a few chicken wings.
> 1.75 litre water
> 1 rounded Tbsp chicken soup powder (we are not master chef)
> 1 whole onion, peeled
> 3 large carrots, peeled and cut into 3 cm chunks
> 1 celeriac root, scraped clean and all the root bits cut off
> 1-2 parsley roots, peeled and the green top cut off
> 3-4 courgettes, washed and cut into 3 cm chunks
> The white and light green part of 3-4 leeks, washed well and cut into 3 cm chunks
> 1 very soft tomato (optional)
> Parsley, the amount they give you in the supermarket
> Dill, the amount they give you in the supermarket
> Salt and freshly ground black pepper
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Steps
1. Put the turkey neck, chicken necks and wings in a large saucepan with the water. Boil and skim off the scum with a large metal spoon.
2. In the meantime, prepare all the vegetables.
3. Once the soup is clean, add the soup powder and pepper (salt may not be necessary as the soup powder has salt), and mix well.
4. Add the vegetables to the soup and bring back to the boil.
5. Put the dill and parsley over the soup, so that it gets cooked by the steam of the soup.
6. Cover the pot and reduce the heat to its minimum so that the soup is barely bubbling.
7. Simmer for 1 1/2 hours.
8. Let it cool in the pot and then separate out the vegetables and meat and store each separately.
9. Sieve the remaining soup so that it is clear. It keeps better and looks nicer when serving.
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Cauliflower Soup
This is a nourishing winter soup. The bay leaf is supposed to help take away the strong smell of cooking cauliflower.
Ingredients
> 4 carrots, peeled and sliced
> The white and light green part of 3-4 leeks, washed well and sliced
> 1 onion, peeled and sliced
> 2 Tbsp olive oil
> 2 cloves of garlic, crushed
> 1 large cauliflower, separated into florets
> 1.75 litre water
> 3 Tbsp vegetable soup powder (we are not master chef)
> 1-2 bay leaves
> 2 peppercorns
> 1 tsp mixed herbs
> Salt and freshly ground black pepper
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Steps
1. Heat the oil in a large saucepan.
2. Put in the carrots, leeks and onions and sauté for a few minutes.
3. Add the garlic, stir well and continue sautéing.
4. Put on the water to boil.
5. Separate the cauliflower.
6. Add the cauliflower, bay leaf, peppercorns mixed herbs and water to the pot.
7. Add the soup powder and stir well.
8. Season with salt and pepper. Remember that the soup powder already contains salt.
9. Cover the pot, bring the soup to a boil, and reduce the heat to its minimum so that the soup is barely bubbling.
10. Simmer for about 1 hour, until the cauliflower is soft.
11. Let it cool a bit in the pot and then puree the soup using a hand blender stick.
12. Taste and adjust the seasoning.
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Bean and Barley Soup
This is perfect for a cold winter’s evening. For vegetarians, just omit the turkey neck.
Ingredients
> 1/2 turkey neck (completely optional)
> 1.75 litre strong chicken or vegetable stock
> 3 rounded Tbsp of frozen white beans
> 5 Tbsp pearl barley (+ boiling water)
> 1 large onion, finely chopped
> 2 Tbsp olive oil
> 250 gm carrots, diced
> The white and light green part of 3 leeks, cut each in half and then into 3 cm chunks
> ½ celeriac root, grated (optional)
> A few sprigs of parsley (optional)
> Salt and freshly ground black pepper
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Steps
Vegetarians, start at step 2.
1. Put the turkey neck in a large saucepan with water. Boil and skim off the scum with a large metal spoon.
2. In the meantime, put the barley into a small bowl, add boiling water to cover, turn it immediately into a sieve and rinse well in running cold water.
3. Fry the onion gently in the oil until soft and golden. For the vegetarian version, do this directly in the big soup saucepan.
4. Add the remaining vegetables and sauté (fry gently) for about 3 minutes.
5. If you are using soup powder (or cubes), once the water with the neck has been skimmed, add 8 full tsp of soup powder and stir well to dissolve.
For the vegetarian version, add the vegetable stock.
6. Add the barley, beans, vegetables, parsley, salt and pepper.
7. Bring to the boil. Reduce the heat to its minimum so that the soup is barely bubbling, and cover the pot.
8. Simmer for 3 hours. The barley will have thickened the soup.
Simmer means that it is on the smallest flame possible.
Sauté means fry gently without too much oil.
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Tomato Soup
This soup is great either hot and cold (for those really sticky summer days)
Ingredients
> 4 Tbsp olive oil
> 2 large red onions, chopped
> 3 garlic cloves, crushed
> 2 kilos ripe tomatoes (plum tomatoes are perfect), roughly chopped
> 1-2 Tbsp soft (light) brown sugar
> 2 Tbsp Balsamic (or other red wine) vinegar
> 1 Tbsp brandy (optional)
> 750 ml vegetable stock
> Salt and freshly ground black pepper
> A few basil leaves, hand shredded (optional)
> A good pinch of ground cumin (optional)
> Snipped chives to garnish (optional)
> Chilli oil (optional)
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Steps
1. Heat the olive oil in a large saucepan and add the onions and garlic.
2. Cover the pot and let them gently cook, on a small flame, until they are soft but not brown. This takes about 10 minutes.
3. Add the tomatoes, sugar, vinegar, and stock. I also add basil leaves, brandy and cumin.
4. Season well and bring to the boil.
5. Cover the pot, turn down the heat and simmer* for 30 to 40 minutes, stirring occasionally.
6. Use a hand blender to liquidize the soup.
7. This soup is great both hot and cold. Serve straight, or with a garnish of snipped (cut using scissors) chives, or a drizzle of chilli oil.
* Note to beginner cook son:
Simmer means that it is on the smallest flame possible.
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