You just have to boil the chicken (i buy pieces like tighs and remove the skins and fat for obvious reasons) with the bay leaves, 2-3 whole pepper corns and 2-3 allspice corns to make the stock – when ready you strain the liquid and de-bone the chicken and cut it into small pieces. In your soup pot you saute 1 finely chopped onion, 1-2 carrots, 1 medium courgette for a few minutes, add the stock and the chicken pieces, boil for 10 mins, add half cup of finely cut spaghetti or other small pasta shapes and boil until that’s done, approx another 15 minutes. Season with parsley and/or origano, leave to cool 10 mins . Now, in Bulgaria we never have clear soups, they are all finished off with an egg – you beat 1 egg with a sprinkling of citric acid (guess a drop or two of vinegar can also be used), you then add some of the soup liquid little by little into the bowl with the beaten egg, whisking constantly and then pour the eggy liquid into the big pot. It sounds fiddly, but it isn’t, it’s quite nice. Must ask mum why we do this….no doubt there is a reason hahahaha
4 tbsp olive oil
4 large onions
3 cloves garlic
3 cm piece of fresh ginger (or a tbsp powdered if you don’t have any)
3 red chillies
salt & peper to taste
1 kg pumpkin or butternut squash cut into chunks
510 mls stock
1/2 block coconut cream or 1 can coconut milk
2 limes, juice and zest (I use lemons when I can’t get limes)
25g fresh corriander (I know a joke in Italy, so I use parsley when I have run out of the home-grown stuff, but no where near as good)1. Heat the oil and fry gently the onions, garlic, ginger & chillies for 5 mins
2. Add pumpkin/ squash, seasoning, stock, coconut & simmer partially covered for 25 mins
3. Puree with a blender, check seasoning and stir in chopped corriander & lime zest & juice. Yummy!
And for the recipe…..sauté a finely chopped onion until soft, then add three chopped rashers of streaky bacon and a finely chopped stick of celery. After 5 mins, add three diced potatoes and a finely chopped carrot – gently fry for 5-10 mins. Add 700ml of stock (veg or chicken), bring to the boil and simmer until the potatoes are cooked. Add 425ml milk, add smoked haddock – one large fillet will feed 2 people, chopped in chunks – the fish should cook in 3-5 mins. Stir in a few tablespoons of single cream, serve sprinkled with chopped chives on top. Enjoy!
Ingredients:About 1.5 kg cubed butternut squash.1 large red onion chopped3 cloves garlic roughly chopped200g pack (or thereabouts) cubed pancetta (smoked is my pref)handful sage leaves chopped1 hot red chilli finely chopped*Optional – Parmigiano rinds cut into chunks.Chopped fresh parsley.Grated Parmigiano or similar hard cheese.Single cream to taste. (About 150 ml)Chicken stock. (homemade or from a cube or 2 …) made with about 1.5 litres of water.More water to taste.Seasoning at end of cooking, if needed.To decorate: Fried whole sage leaves, crispy pancetta slices, Parmigiano curls and dry-fried pine nuts.Method:Roast cubed squash in a little olive oil and sprinkle in rock salt. About 30 or 40 mins on 200°c.Meanwhile prep the rest. Make chicken stock if doing from scratch. If not, a jug with the stock made from cubes.Gently sauté the onion, garlic and a minute or two later, the pancetta until onion soft and the pancetta cooked through but not browned.Add the roasted squash, and stir. Then add the sage, chilli, Parmigiano chunks and stock. Add more water if needed. Bring to boil,then turn down and simmer for about 20 minutes or so. If you want a smoother soup, remove the Parmigiano chunks and blend now. Then add chopped parsley.Add the grated cheese and stir through until melted into the soup. Turn off heat and add the cream. Stir through.In a frying pan, sauté the pine nuts, put to one side. Add a little olive oil and heat up. Add the sage leaves and fry them a little on each side until slightly browned. Remove. Add the pancetta slices and fry until just crispy – once out the pan put them on kitchen towel, they will become crisper as they cool. Break into smaller pieces. Arrange your decorations on your bowl of soup and serve! Crusty bread is almost essential for mopping this creamy, slightly spicy, slightly sweet, utterly tasty soup!
I have to admit I am cheating a little here. We had the most fantastic soup at our friend Karen’s the other day and as I loved it so much I am going to enter an adaptation of her recipe into the squash/ pumpkin competition (I’m sure Karen won’t mind!). We will certainly be making it many more times this autumn! It is delicious and light and creamy (even if you don’t put any cream in). Just amazing – and we would never have thought pears and squash go so well together!
908 g butternut squash
45 g unsalted butter
1 onion, diced
2 cloves garlic, minced
4 g minced fresh ginger root
6 g curry powder
6 g salt
750 ml chicken broth
200 ml pear juice
2 firm ripe pears, peeled, cored, and cut into 1 inch dice
120 ml cream (optional)DirectionsPreheat an oven to 375 degrees F (190 degrees C).
Cut squash in half lengthwise; discard seeds and membrane.
Place squash halves, cut sides down, on the prepared baking sheet.
Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large soup pot over medium heat.
Stir in the onion, garlic, ginger, curry powder, and salt.
Cook and stir until the onion is soft, about 10 minutes.
Pour the chicken broth and pear juice into the pot, and bring to a boil.
Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full.
Puree in batches until smooth. Return the soup to the pot, stir in the cream (if used), and reheat gently.
Here’s the link to the site I found the recipe originally –
Good glug of EVO
1 tbsp chopped garlic
handful basil leaves chopped
sea salt and ground pepper to taste
1kg courgettes cut lengthways into quarters then into 1cm slices
750 ml chicken stock
60 ml or big glug of single cream
handful fresh flatleaf parsley chopped
50g freshly grated parmigiano plus extra for serving
Heat the oil in a heavy based pan over a med heat.
Cook the garlic, basil, salt and courgette slowly for about 10 mins or until the courgettes are lightly browned and softened (or just softened!)
Add pepper to taste, then pour in the stock and simmer for about 8- 10 mins uncovered.
Remove from heat.
If you have a stick blender, stick it in the mix and whizz about 3/4 of it. If you have a food processor, do the same amount. (I prefer 1st method – less washing up!)
Return the soup to the pan and stir in the cream parsley and parmigiano.
To serve, ladle the soup into a bowl, sprinkle with more parmigiano (or shavings are good) and some toasted pumpkin seeds. ( Salt n pepper optional – I think it’ll be fine.)
Serve with crusty bread and a green salad.
TOMATO SOUP with GRILLED CHEESE by Amber
1 large can (800 gr) whole tomatoes
5-10 Piccadilly or cherry tomatoes, (skin removed by dropping in boiling water for 30 secs then peel)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
1 small to med onion, chopped fine
3-4) cups chicken or veg stock, divided
Salt and black pepper Deseed tomatoes reserving all liquid. (Easy to do over a strainer.)
Roast for 15 minutes at 400 degrees but do not burn!
Heat oil and butter in pan, and add chopped onions and sauté until soft. (you can add broth if there seems to be too little fat.)
When onions are soft, add flour and butter and make roux by whisking.
Once flour is “cooked,” add 2-3 cups of broth slowly whisking the whole time. The soup should seem slightly thick.
Add tomatoes, salt and pepper.
Simmer until flavors have fully combined – about 20-30 mins. Use immersion blender to fully blend soup. If soup looks too thick or tastes too rich, add the rest of the broth until desired consistency and re-blend.
Serve with your favorite grilled cheese.
I made two: classic cheddar and another with mozzarella and cime di rapa/ broccoli rabe
Hot and Sour Soup by Joann Buck
4 C chicken or vegetable stock
1.5 C cabbage sliced thin (can use chinese cabbage if available)
1 pkg (about 1.5 C) coarsely chopped oyster mushrooms or plain button mushrooms
1 T Grated ginger or more to taste
1 Bunch of green onion sliced
1.5 C bean sprouts if you can find them
3 T cornstarch w/ water or stock
½ pagkage frozen shrimp or cubed tofu
½ to ⅔ C red wine vinegar
1 to 2 T ground white pepper or more to taste
1 or 2 tsp sugar
2 T soy sauce or more
1 tsp sesame oil
Bring cabbage and stock to boil. Add mushrooms and simmer 10 min.
add grated ginger, ½ of the green onions and cook for 5 minutes, add cornstarch with liquid and boil, stirring, to thicken.
add pepper, vinegar, sugar, soy sauce, shrimp or tofu (or any protein you prefer) and cook for another 5 minutes
drizzle in egg and take off the heat
stir in sesame oil
This recipe is not precise, it is important to get the broth the way you like it, should be spicy, then you can use any protein or other vegetables that you like. I have long ago lost the source for the recipe.