As I mentioned the other day (in Gingery Goodness) we had quite a score in the grocery store last weekend and it led to quite a bit of kitchen time.
The haul included tomatoes, onions, mushrooms, cauliflower, potatoes & ginger; added to this we had rescued leeks, cabbages and potatoes from the garden; and we had made a trip on the weekend to the local orchard to stock up on apples.
From these, amongst other things, I have made large batches of tomato, cock-a-leekie, apple almond & cardamom, slow cooker cream of potato* and curried apple and leek* soups. All, bar the apple, are new recipes I hadn’t tried before, and all were easy and have turned out really well; I am so pleased & full of soup!
* both call for margarine, naturally I used butter. The potato soup calls for chicken bouillon & evaporated milk, both of which we have in the pantry – I don’t know if I would buy them again but I won’t throw things away.
I really love tomato soup, especially with cheese curds in it! And it is something we often fall back on when we don’t know what to have for dinner. I had been avoiding looking at the ingredients list until today, but I really don’t understand why tomato soup needs glucose-fructose, salt & sea salt, citric acid and ascorbic acid? Or why what was our ‘regular’ brand of tomato soup contains 27% of the daily recommended sodium!
Now I don’t need to worry about that though. Soup freezes really well so we can have homemade soup anytime. To freeze in portions I use the small 1 cup Ziploc or Gladware bowls, freeze them then pop out the frozen soup ‘lump’ into a Ziploc bag so I can re-use the bowl. I also freeze larger quantities in the bigger Ziploc or Gladware bowls as I have read that soup (non-meaty) can be defrosted and refrozen.
Apple, almond & cardamom soup
- 4 large sweet apples, peeled, cored and cut into chunks
- 2 tbsp ground almonds (almond flour)
- 2 tbsp unsalted butter
- 4 tbsp plain live, organic yoghurt
- Apple or pear juice (pineapple juice is also good)
- 1 cardamom pod (we use pre-ground cardamom – about ½ tsp)
Remove the husk from the cardamom pod, and grind the seeds with a mortar & pestle.
Melt the butter in a saucepan over a low heat, stir in the ground cardamom then add the apple pieces and stir-fry for two minutes. Now add the ground almonds and then pour in enough apple or pear juice to cover the contents of the pan. Bring to simmering point then place a lid on the pan and leave to simmer gently for 20 minutes.
Remove from the heat and whizz with a hand blender until smooth. Serve warm, with a swirl of yoghurt.
We don’t bother peeling the apples, just make sure to blend it enough. We often make a big batch of this at the beginning of the week and it lasts fine through the week. I have it as part of breakfast most days. I don’t generally bother with the yoghurt. It is also nice cold.
* This book has an interesting and extensive collection of soup recipes, but as a diet I think we are better off eating properly.
- 2oz butter
- 1 onion
- 1lb 9oz tomatoes, finely chopped
- salt & pepper
- 2½ cups hot chicken or vegetable stock
- pinch of sugar
- generous ¹/3 cup light cream
- 2 tbsp shredded fresh basil leaves
- 1 tbsp chopped fresh parsley
Melt half the butter in a large, heavy-bottom pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes, season to taste with salt and pepper, and cook for 5 minutes.
Pour in the hot stock, return to a boil, then reduce heat, and cook for 10 minutes.
Push the soup through a strainer with the back of a wooden spoon to remove the tomato skins and seeds. Return to the pan and stir in the sugar, cream, remaining butter, basil and parsley. Heat through briefly, but do not let boil. Ladle into warmed soup bowls and serve immediately.
I misread the recipe when I made it and only used 1lb of tomatoes, meaning it is thiner than it probably would have been. I also forgot to add the butter at the end, and had to use dried basil leaves due to the destruction in my garden. Even with these mistakes it is very tasty soup. I did start pushing it through a strainer but so much was going to be left and wasted that instead I put the whole lot through the blender a couple of times.
Cock a Leekie soup
- 2-4lb boiling fowl
- 1lb leeks (about 12) cleaned and cut into 1-inch pieces
- 3 qt stock or water
- 2 medium onions, finely chopped
- 2oz long grained rice
- 4oz cooked, stoned prunes
- 1 tsp brown sugar
- Salt and pepper
- Bay leaf, sprig of thyme and some parsley stalks
Put the fowl in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks (green as well as white sections), onions, herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer for 1-1/2 to 2 hours or until the meat is tender.
Remove the bird, leave to cool. Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Cut some of the meat into small pieces and add to the soup Check seasoning, remove herbs and serve.
I used the 2 bantams chickens we had in the freezer which weighed about 3lbs total. We had some chicken in the soup and have some left over for a pie.
This recipe doesn’t come from a book, but rather I found a few different variations on the web and combined them to come up with this one.
Don’t forget today is Fight Back Friday, so why don’t you head over and check out some of the other shared wisdom.