Friday Favourites: SOUP!

Before today I probably would have said I’m a bit over soup.
I know! Quiet a rash statement and odd¬†as I have a reputation for my soup making skills, along with a confession on this blog that I like to slurp ūüôā

Today such utterances¬†are¬†plain foolish! Crazy talk. We don’t need any of that around here at the moment.The temperature has plummetted and Johannesburg is shivering at winter’s announcement that it is here, and means business!

We had some prior warning which¬†I paid no attention to. We all know how I procrastinate, and this was no exception. SOOOO,¬†¬†I’m now scrambling through my hard drives for the recipes I feel like making and frantically dusting off the pressure cooker to fast forward my soup action. I think I’m going with this delicious Cream of celery, white bean, and pancetta soup. One of my favourites from a photoshoot a while back for Food & Home¬†Magazine. Nope,¬†actually I’m going with the two Banting friendly recipes ( LCHF) the Tomato, Tamarind & Aubergine Soup with Coconut crisps is an absolute winner, and so is the Leek, Smoked Chicken & Cabbage Soup.
Maybe I’ll make the Medley of Mushroom soup for my vegetarian friend …?
Decisions decisions, now you know why I end up procrastinating

Oh what the heck, they’re all good ! Hopefully you haven’t left it to the last minute, but if you need some soup inspiration check out all the recipes below.

Keep warm & Happy Friday !

Love

Taryne

Creamy Celery Soup with White Beans and Pancetta.
Creamy Celery Soup with White Beans and Pancetta.
Hot & Sour Medley of Mushroom Soup
Hot & Sour Medley of Mushroom Soup
Leek, Smoked Chicken & Cabbage Soup
Leek, Smoked Chicken & Cabbage Soup
Tomato, Tamarind & Aubergine Soup with Coconut crisps
Tomato, Tamarind & Aubergine Soup with Coconut crisps

Creamy Celery Soup with White Beans and Pancetta.

 Serves 6

50ml olive oil
50g butter
1 large bulb of celery, approx 8 stalks, washed and finely sliced
1 small onion, chopped
2 cloves garlic, crushed
4 sprigs fresh thyme
200g block pancetta, cubed
1 x 440g tin cannellini beans, drained and rinsed
1 litre good quality chicken stock
500ml cream
Salt & pepper

Heat the oil and butter over medium heat and sauté the celery and onion for 5-8 minutes, add the garlic and pancetta.
Add the beans, thyme and stock and bring to the boil, reduce heat to a simmer and simmer for 20 minutes, add the cream and heat through.
Serve in warmed bowls with crusty bread and garnished with fresh thyme

Leek, Smoked Chicken & Cabbage Soup

Serves 6

 50ml olive oil
6 young leeks, washed and sliced ( white part only)
1 small white onion, finely chopped
2 cloves garlic , crushed
4 smoked chicken breasts, finely sliced
2 litres good quality chicken stock.
2 baby cabbage, thinly sliced
Salt & pepper to taste

 

  1. Saut√© the leeks and¬† onion for 5 ‚Äď 8 minutes until translucent, and add the garlic.
  2. Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.
  3. Add the chicken and cabbage and simmer for a further 10 minutes or until heated through.
  4. Serve in heated bowls, drizzled with olive oil.

 

Tomato, Tamarind & Aubergine Soup with Coconut crisps

Serves 6

50ml olive oil
1 onion, finely chopped
1 large aubergine, diced
2 cloves garlic, crushed
1 tin chopped tomatoes
4 sprigs curry leaves
2 tablespoons tamarind paste
500ml Tomato Passata
1 litre good quality chicken stock
1  x 400g tin coconut cream
Toasted shaved coconut to garnish

  1. Sauté the onion and aubergine until golden brown, and add the garlic, chopped tomato, curry leaves and tamarind paste, and cook for 2- 3 minutes.
    Add the passata, chicken stock and coconut cream and bring to the boil, reduce heat and simmer for 20 minutes.
    Serve garnished with toasted shaved coconut.

 

Hot & Sour Medley of Mushroom Soup 

Serves 6

30 ml olive oil
1 onion, finely chopped
2 sticks lemon grass, chopped
2 tablespoon galangal
2 cloves garlic crushed
1 red chilli, deseed & chopped ( optional) 
500g assorted mushrooms, button, portabella, shitake and porchini.
50g dried wild mushrooms, soaked in 250ml boiling water and liquid reserved
6 lime leaves
1 litre good quality chicken or vegetable stock
Juice and zest of 2 limes
1 tspn fish sauce
50ml Very dry Sherry  ( do not use full or medium cream sherry)
Chopped coriander to garnish

  1. Sauté the onion and lemon grass until onion is translucent, add the galangal, garlic, chilli, mushrooms and lime leaves and cook for a further 10 minutes.
  2. Add the mushroom water from the dried mushrooms, the stock, lime juice and zest and fish sauce, and bring to the boil, reduce heat and simmer for 20 minutes, and a shot of dry sherry before serving.
  3. Serve over  ramen or udon noodles and garnish with fresh coriander.

  

Recipes and styling ‚Äď Taryne Jakobi
 
Photography ‚Äď Vanessa Lewis
 
 Article appeared in Food & Home Magazine Aug 2012

 

 

 

 

 

About Taryne Jakobi

Hi, I am Taryne, a Johannesburg ( South Africa) based food stylist, specialising in Food and Decor Styling for magazines, recipe books, and television. A lover of food, flowers and beautiful things, this blog is my window to the world... welcome !

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