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Monday, July 25, 2011


Now it really is getting cold out there - time for some soup I'm thinking!! Hope you all enjoy the recipes below - remember what ever is in season vege wise can be made into a soup, as long as you have a stock, veges and herbs, it'll taste fantastic. Whats more it's super easy to make!



Serves: 4  
Ready in: 30 minutes

1 tablespoon olive oil
1 onion, chopped
½ leek, chopped
1 teaspoon red chili paste
3 skinless chicken thigh cutlets, excess fat removed
1 litre chicken stock
100g noodles 
Salt and pepper to season

To serve
4 teaspoons sour cream
Handful flat leaf parsley, finely chopped

1. Heat the oil in a large heavy based pot. Add onion and leeks, stirring until beginning to colour, and then add chili paste and stock. Bring to a boil then turn down the heat so the stock is simmering. 
2. Next, drop the chicken cutlets into the stock and leave to bubble for 15-20 minutes. When chicken is tender remove with a pair of tongs and carefully shred the meat from the bone. Place all the meat back into the stock and add the noodles. Season and stir well until noodles are cooked.
3. Remove from heat and ladle the broth into soup bowls. Finish with a teaspoon of sour cream and a sprinkle of parsley. Serve with warm crusty bread if desired.

Add some crushed garlic and a thumb of grated ginger to really give you an immunity boost.
Make it vegetarian by adding chopped tofu and simmering for 5-10 minutes before adding the noodles.
Make it gluten free by using gluten free versions of stock and noodles.

Serves: 4
Ready in: 30-35 minutes

25g butter
1 onion, chopped
1 teaspoon crushed garlic
300g white button mushrooms, chopped
150g Portabello mushrooms, chopped
3 cups hot vegetable stock
Small handful fresh chives, chopped
5-6 sprigs fresh thyme
Salt and pepper to season

To serve
½ cup light Philadelphia cream for cooking
Olive oil
Small handful fresh chives, chopped
Freshly ground black pepper

1. Melt the butter in a large heavy based pot. Add onion and stir until starting to colour, then add garlic and mushrooms. Lower the heat and place a lid on top of the pot allowing mushrooms to sweat and reduce in volume. 
2. After 4-5 minutes, add the hot vegetable stock and fresh herbs and bring to the boil, turn down the heat to a simmer. Simmer for 10-15 minutes until mushrooms are cooked.
3. Remove from heat and using a slotted spoon or tongs, remove the fresh thyme sprigs. Whizz the soup using a handheld stick blender or in a food processor until smooth. Pour the pureed soup into a clean pot and stir through the cream until gently reheated.
4. Spoon into warmed bowls, drizzle with a little olive oil, scatter with chopped chives and finish with a quick grind of fresh black pepper. Serve with hot buttered toast if desired. 

For a healthier alternative, try adding milk instead of cream. You’ll still get the thickened texture but with less fat.
If you can’t find fresh thyme used dried, but use 2-3 teaspoons as it’s not as intense in flavor.
Fresh tarragon is another alternative to thyme and blends well with mushrooms.

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