Souper Soups….

 I am a lazy eater. Given the choice of chewing and sipping, I would , well, honestly, prefer to slurp…

On National Soup Day ( 31 May ) I cant think of a better way to enjoy a fresh ( no tired left overs here)  and filling bowl of soup than to s-l-u-r-p !
Our latest project is by far my favourite! I hope you will love the visuals as much as I do, and give the recipes a try , they are delicious.

 

Happy Soup Day !
Love
Taryne

 

Honey Roast Parsnip & Pear soup with thyme & pecan nuts
Honey Roast Parsnip & Pear soup with thyme & pecan nuts

 

Beetroot, Horseradish & Apple Soup
Beetroot, Horseradish & Apple Soup
Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup

 

Orange-fleshed Sweet Potato with lemon grass, galangal and coconut milk
Orange-fleshed Sweet Potato Soup with lemon grass, galangal and coconut milk

 

 

Beetroot, Horseradish & Apple Soup

500g or approx 4 large beets, scrubbed but not peeled
2 apples, cored and quartered
100 ml olive oil
1 leek, chopped
1 onion, chopped
1 carrot, chopped
1 large potato, washed and chopped
2 tablespoons creamed horseradish
1 litre good quality chicken stock
250ml apple juice
250ml sour cream

 Preheat the oven to 200oC

  1. Quarter the beetroot and place on a large piece of aluminium foil with the apples, drizzle with half the olive oil and season with salt & pepper, wrap the beat and apples in the foil and roast for 1 hour.
  2. In the meantime, sauté the leek and onion for 5- 8 minutes in the remaining olive oil. Add the carrot and potato and cook for 5- 10 minutes.
  3. Carefully unwrap the beetroot and pour the juice and the beets and apple into the sauce pan, add the stock and horseradish, bring to the boil, reduce the heat and simmer for 40 minutes.
  4. Cool and puree the soup with apple juice and sour cream.
  5. Reheat and serve with baby apples to garnish and chopped chives.

 

Honey Roast Parsnip & Pear Soup

500g parsnips, washed
50ml olive oil
100ml melted butter
100ml honey
4 pears, cored and quartered
4 sprigs of thyme
30ml olive oil
1 onion, chopped
1 leek, chopped
2 tablespoons mild curry paste  
1 litre good quality chicken stock
500ml cloudy pear juice

 

  1. Preheat oven to 200oc and place the pears, olive oil, butter, honey pears and thyme in a oven proof dish and roast for 20 minutes until golden brown and soft.
  2. In a pot sauté the onion and the leek in the olive oil, and cook the curry paste. Add the parsnips, pears and honey mixture and sauté together for a further 5 – 8 minutes. Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.
  3. Cool and puree with the pear juice.
  4. Reheat soup and serve sprinkled drizzled with honey and chopped pecan nuts.

 

Orange-fleshed Sweet Potato with lemon grass, galangal and coconut milk

 50 ml olive oil
1 onion, finely chopped
500g orange flesh sweet potato ( or can use half butternut and half white flesh sweet potato )
2 sticks lemon grass, chopped
2 tablespoon thai galangal ( or ginger)2 cloves garlic, crushed
1 red chilli, deseed & chopped ( optional)
1 litre good quality chicken stock
1 x 410g tin coconut milk

 Sauté the first seven ingredients in a saucepan for 10 minutes.

  1. Add the stock and bring to the boil, reduce heat and simmer for 20 – 30 minutes until soft.
  2. Cool and puree with the coconut milk.
  3. Reheat and serve with curry flavoured croutons and coconut shavings.

 

Creamy Medley Of Wild Mushroom Soup

 60g dried wild mushrooms
½ cup medium cream sherry
8 Tbsp sweet butter
2 large, onions chopped
1kg mixed fresh mushrooms, button, Portobello, oyster etc.
Salt and freshly ground pepper to taste
Litre good quality chicken stock
500ml  cream (optional)

 

  1. Rinse the mushrooms well in a sieve under cold running water and soak them in the sherry for 1 hour, stirring occasionally.
  2. Melt the butter in a saucepan and add the onions and cook covered over low heat until they are tender and lightly coloured – about 15 minutes, stirring occasionally.
  3. Wipe the fresh mushrooms with a damp cloth and slice thinly. Add to the soup pot, season to taste with salt and pepper and cook over low heat, uncovered stirring frequently for 15 minutes.
  4. Carefully lift the dried mushrooms from bowl with a slotted spoon and transfer to soup pot, pour the sherry into the saucepan leaving the sediment behind.
  5. Add the chicken stock and bring to the boil. Reduce heat, cover and simmer for 45 minutes or until dried mushrooms are tender.
  6. Cool and puree soup,  correct seasoning and thin soup with cream.
  7. Reheat and serve with crusty bread.

 

All recipes serve 6

Recipes & Styling – Taryne Jakobi

Photography –  as always with thanks! to ..Vanessa Lewis

5 thoughts on “Souper Soups….

  1. I think I will settle for Beetroot and also the Sweet Potato Soup. Pity the sweet potatoes in UK do not have the same flavour as in South Africa.

Leave a Reply

Your email address will not be published. Required fields are marked *