Food
As autumn turns to winter, it’s time to get the stockpot out and start simmering.
As autumn turns to winter, it’s time to set the soup pot simmering.
The Queen’s Birthday holiday weekend is almost here and it will officially be winter, which is time for hearty soups. A large pot of soup makes for an easy meal. All you need is some warmed crusty bread or toast to make lunch or dinner. Soup can be wonderfully filling, but to ensure there’s plenty of flavour, use salt and pepper and, for extra zing, fresh herbs and a little lemon juice at serving time. In both these recipes a flavoursome stock is needed to bring lots of taste to the soup. I like to make my own chicken stock by simmering chicken frames in a big pot of water for about four hours with onions or leeks, a few vegetable peelings, herbs and peppercorns.
Strained into a clean container, the stock will keep in the refrigerator for up to week, if the fat that settles on the surface is not disturbed. For a vegetarian stock, omit the chicken frames and use more vegetables.
CAVOLO NERO, SAUSAGE & WHITE BEAN SOUP
6 tbsp extra virgin olive oil
1 red onion, finely chopped
2 cloves garlic, crushed and chopped 1 large carrot, peeled and diced
1 fennel bulb, sliced, fronds reserved 400g can of chopped tomatoes in juice 1 waxy potato, peeled and cubed
½ cup parsley, chopped
400g can of large white beans, drained 200g cavolo nero, stalks removed
and sliced
1 litre stock, chicken or vegetable 4 plump veal sausages salt and freshly ground black pepper extra parsley for garnish Heat 2 tbsp of the oil in a large saucepan and add the onions, garlic, carrots and fennel. Cook over gentle heat until soft and golden. Add the tomatoes, potato and parsley and bring to a simmer. Cook for 2-3 minutes, then add the beans, cavolo nero and stock and continue to simmer the soup for at least 30 minutes.
Meanwhile, brown the sausages in 2 tablespoons of the remaining olive oil and slice them thickly.
When the soup is fragrant and quite thick, add the sausage slices to reheat through. Season to taste with salt and pepper and ladle the soup into heated bowls. Garnish with chopped fennel fronds and parsley and drizzle the remaining olive oil over the bowls of soup before serving. Serves 4-6.
Wine match: syrah.
SPICY PUMPKIN SOUP WITH COCONUT
2 tbsp extra virgin olive oil 2 large shallots, sliced 2 cloves garlic, crushed 1 red chilli, finely chopped 6cm piece of ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 tbsp curry paste
1.5 kg pumpkin or butternut, peeled
and cut into chunks
400g tomatoes in juice
1 tsp sugar
2 tsp sea salt flakes
1 litre chicken or vegetable stock 300ml coconut cream freshly ground black pepper juice of 1 lime coriander leaves for garnish
Heat the oil in a large saucepan, then add the shallots and cook gently until soft. Add the garlic, chilli and ginger and cook for a further 1-2 minutes. Stir in the cumin, coriander, and curry paste and continue to cook for another two minutes.
Add the pumpkin or butternut and toss this in the spicy mixture. Add the tomatoes and their juice with the sugar, salt and stock and bring the soup to a simmer, stirring constantly. Cover the pan and simmer for at
least 30 minutes until the pumpkin is very soft.
Allow the soup to cool, then use a stick blender to purée until smooth. (You can also use a food processor or blender, but will need to rinse the saucepan before returning the soup for reheating.)
Stir in the coconut cream, reserving a little for garnish. Taste, and add the black pepper, lime juice and extra salt if needed.
To serve, ladle into bowls and garnish with a spoonful of coconut cream, fresh coriander leaves and extra black pepper.
Serves 6.
Wine match: gewürztraminer.