Vegetable And Barley Soup

Ingredients

300 g pearl barley

100 ml olive oil

1 onion, finely diced

1 leek, white part only, sliced in half, washed and chopped

2 garlic cloves, minced

8 pale inner celery sticks, chopped

1 fennel bulb, cut into

1-cm dice

2 carrots, scrubbed and cut into 1-cm dice

1 cup celery leaves, also from the centre, shredded

1 teaspoon dried basil

2½ liters vegetable stock or water

1 bay leaf

2 medium potatoes, scrubbed and cut into

1-cm dice

800 g can diced tomatoes salt

100 g spinach leaves, shredded

Method:

1. soak the pearl barley in hot water for 45 minutes, drain and rinse.

2. heat the oil in a large pot, fry the onion, leek and garlic without colouring for 5 minutes over medium heat.

3. add the celery, fennel and carrot and cook for a further 5 minutes. Then add the celery leaves and basil, cook for 1 minute.

4. add the stock or water and bring to the boil. Add the barley and bay leaf, reduce the heat to low and simmer for 30 minutes. add the potatoes and tomatoes, simmer for 15–20 minutes, making sure the potatoes are soft and the barley is cooked. add more stock or water if necessary. Just before serving, season with salt and stir in the spinach.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, vegetable peeler, bowls and cup, liquid, weight and spoon measures.

* For vegetable soup—omit the barley and add extra vegetables. To the basic recipe, add 2 large potatoes (peeled and diced chunky), 300 g pumpkin (peeled and diced chunky), 2 zucchini (diced), 150 g cabbage (diced), 100 g green beans (tailed and sliced into 2-cm lengths), 75 g spinach leaves (chopped). Add the potato and pumpkin when the stock is added. Add the zucchini, cabbage and green beans with 5 minutes remaining. Stir in the spinach just before serving.

* There is not too much difference between this soup and a minestrone. If anything I would tend to simplify the vegetables in this soup, keeping to mostly root vegetables and perhaps a bit of chopped parsley at the end.

* This great winter warmer will freeze well but is best  made and consumed on the day.

* Grate some parmesan or pecorino cheese and sprinkle over the top when serving.

* Pearl barley is more refined (polished) than hulled barley. It is less chewy and cooks faster than hulled barley, but because it has been polished further, it is less nutritious, which could be said for all grains that become more and more refined.

* I prefer to keep my grains in the refrigerator unless I know I’m going to use them within a month. Although the shelf life of barley and other grains is long—12 months in an airtight container, in a cool, dry area—the fact is that it takes one larvae and it’s finished. Also, weather permitting, the constant change can have an effect and the natural oils will become rancid sooner than you expect.

* Pearl barley doesn’t really need soaking; I do it so it really breaks open in the soup. Hulled barley needs to be soaked for several hours before cooking and needs at least an hour to cook through.

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TomaTo Soup

Ingredients

2 kg ripe tomatoes (see Hints and tips)

100 ml olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 bay leaf

1 tablespoon sugar

200 ml water

300 ml thickened cream (optional)

salt and pepper

Method:

1. slice the tomatoes in half exposing a cross-section of the tomato—it is then easier to remove the seeds with a teaspoon. Dice the flesh roughly. Do not worry that the tomatoes are not peeled as the soup needs to be strained.

2. heat the olive oil in a pot large enough to hold all the ingredients. cook the onions and garlic over medium–low heat, without colouring, for 5 minutes.

3. add the chopped tomatoes, bay leaf, sugar and water, bring to the boil then reduce the heat to low and simmer until reduced by half.

4. remove from the heat and pass through a sieve using a ladle to push the pulp through. only the skin of the tomatoes should remain in the sieve. Do not be tempted to blend this soup as the skin will break up and make the soup grainy and slightly bitter.

5. return the strained soup to low heat and simmer for a few minutes, adding cream, if using, and salt and pepper to taste. serve.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid, weight and spoon measures, large heavy-based pot, and wooden spoon.

* It is very important that only ripe tomatoes are used—preferably vine-ripened or hydroponic—to get the best flavoured tomato soup.

* Adding the cream is optional. The resulting soup without cream may be slightly sour in which case adds 1 teaspoon sugar. Top the soup with pesto or croutons.

* If fresh tomatoes are not around and you have an urge to make tomato soup, then use canned tomatoes. Try and find a good organic brand which should indicate good flavour.

* Use leftover roasted tomatoes to make a small serve of soup or roast the tomatoes for the soup.

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Seafood Gumbo

Ingredients

100 g plain flour

100 ml olive oil

1 litre fish stock, strained

4 garlic cloves, finely chopped

1 onion, peeled and finely chopped

2 celery sticks, finely chopped

1 red capsicum, de-seeded and finely chopped

500 g okra

800 g can tomatoes, drained and chopped

4 tablespoons tomato paste

2 bay leaves

1 teaspoon dried oregano

2 teaspoons dried thyme leaves

1 teaspoon cayenne pepper

2 tablespoons Worcestershire sauce

12 green prawns, peeled and de-veined

18 black mussels

1 kg white fish fillets

1 teaspoon Tabasco sauce salt and pepper

3 cups cooked rice

6 blue swimmer crab claws, cooked fresh basil leaves fresh thyme leaves

Method:

1. Mix the flour and oil in a large saucepan. Stir constantly over medium heat until the flour turns ‘chocolate’ brown, about 15 minutes.

2. Stir in the stock and cook for 5–6 minutes, stirring constantly until thickened.

3. stir in the garlic, onion, celery, capsicum and okra and cook over low heat for 5–6 minutes. Stir in the tomatoes, tomato paste, herbs, cayenne pepper and Worcestershire sauce. Bring to the boil, reduce heat and simmer for 40 minutes.

4. Stir in the prawns, mussels and fish, and poach for 3–4 minutes until cooked.Season with Tabasco sauce and salt and pepper.

5. Spoon ½ cup rice into each bowl and ladle over the soup. Decorate with crab claws, basil and thyme.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, wooden spoon, cup, weight, liquid and spoon measures, heavy-based pot.

* It is very important to get the flour and oil mixture (a roux) to be chocolate brown before proceeding. This adds the unique flavour that a gumbo should have.

* Finishing this soup with file powder or okra is entirely optional and any cook who suggests that it isn’t a gumbo without these ingredients must not be aware of how many hundreds of versions of this soup there really are—I’m almost embarrassed by providing just one.

* Apart from the dark roux, the other point that is very important is the use of a good fish stock in this recipe. Water, although passable, will not deliver the goods.

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PumPkin Soup

Ingredients

1 kg butternut pumpkin

100 ml olive oil

1 medium brown onion, thinly sliced

1.5 litres water

200 ml cream (optional)

Salt

Method:

1. Peel the pumpkin using a vegetable peeler, not a knife. cut in half lengthways and remove the seeds with a spoon. cut into quarters lengthways and then slice thinly in the opposite direction.

2. heat the olive oil in a pot large enough to hold all the ingredients. cook the onions over medium–low heat without colouring.

3. add the pumpkin and cook for a further 5 minutes, then increase the heat to high, add the water and bring to the boil. reduce the heat and simmer for 30–40 minutes or until the pumpkin is completely soft.

4. remove from the heat and stand for 10 minutes before blending using a hand-held or benchtop blender.

5. after blending, return to the heat, add the cream, if using, and salt to taste. Bring back to a simmer before serving.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, getable peeler, weight and liquid measures, wooden spoon, heavy-based pot and hand-held or benchtop blender.

* When peeling pumpkin, to avoid the sticky orange film that builds up on your hand, rub a small amount of oil onto the hand that holds the pumpkin. You may need to reapply on occasion.

* Butternut pumpkin is ideal for this soup, but other great varietals include Japola (Jap), Kent, or any dark-fleshed pumpkin.

* The dollop of cream at the end gives a smooth, velvety texture. Try adding a dollop of coriander pesto or salsa verde. Or sprinkle with grated parmesan or some croutons.

* Try roasting the pumpkin either in pieces or whole. Roasting vegetables caramelises their natural sugars which in turn enhances the flavour of the vegetable, making the soup just that bit richer and fuller flavoured.

* Adding spices to pumpkin soup is recommended to create nother dimension. For example, use 1 ablespoon red curry paste and 200 ml coconut cream in the basic recipe.

* Substitute sweet potato for the pumpkin in this recipe.

* Pumpkin in the US and UK refers to a type of sweet pumpkin reserved for making pumpkin pie or jack-o’- lanterns (these have a large seed cavity and pale orange flesh). Pumpkin in Australia and New Zealand refers to all hard-skinned squash including the likes of butternut, Japola, golden nugget and Queensland blue. These and several other cultivars are all known as ‘winter squash’ in the US or ‘squash’ in the UK.

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Potato And Leek Soup

Ingredients

3 leeks, white part only

100 ml olive oil

1 brown onion, finely diced

2 garlic cloves, sliced finely

6 large potatoes, peeled and chopped into 2-cm pieces boiling water or vegetable stock salt

150 ml cream (optional)

Method:

1. Slice the leeks in half lengthways and run under cold water to remove any dirt; drain and finely slice.

2. Heat the oil in a large pot over medium heat. Add the leeks, onion and garlic and sauté until softened but without colouring, about 10 minutes. Then add the potatoes.

3. Add enough boiling water or stock to cover the vegetables by 3 cm and simmer for about 15 minutes.

4. Remove from the heat and let stand for 10 minutes before blending. use a hand-held or benchtop blender and then strain the soup back into the pot. It is important but not entirely necessary to strain the soup as leeks can be quite stringy.

 5. Return to medium heat, bring just to the boil, and season with salt and cream, if desired, before serving.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid measures, large pot, wooden spoon and hand-held blender (preferable for safety) or benchtop blender.

* The reason it is recommended for the soup to stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage.

* Use boiling water from the kettle—adding boiling water or stock will quicken the time it takes for the soup to come back to the boil.

* If I wanted a more dominant flavour from the leeks—enough to call the soup a ‘leek and potato’—I would double the quantity of leek and halve the potato quantity.

* To make a vichyssoise (chilled potato and leek soup) puree the soup and place in the refrigerator to cool completely. Check the seasoning and make sure it is very tasty before stirring in the cream

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Pea and Ham Soup

Ingredients

250 g dried green split peas (see Hints and tips)

1 litre chicken stock or water

1 smoked ham hock (about 500 g)

1 small brown onion, peeled and finely diced

1 carrot, peeled and diced

1 celery stick, diced

2 garlic cloves, crushed

2 sprigs thyme

2 sprigs oregano

2 sprigs mint

Salt

Method:

1. Place the split peas in a pot with the chicken stock and ham hock.

2. Bring to the boil, reduce heat to low and simmer gently for 1 hour. keep the liquid level the same by topping up with stock or water as needed.

3. add the onion, carrot, celery, garlic and herbs and continue to simmer for 30 minutes.

4. check to make sure the vegetables are tender and the split peas are mushy, if not add more liquid and continue to cook. remove the ham hock and herbs. season with salt to taste and serve.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, vegetable peeler, liquid and weight measures, large pot and wooden spoon.

* To cut the cooking time in half, soak the split peas overnight in 1 litre of cold water.

* To gain extra flavour from the vegetables, sauté in 100 ml olive oil over medium heat in a separate pan for 5 minutes before adding to the soup, allowing 20 minutes to cook until tender.

* The flavour of the soup will develop if left to sit in the fridge for 2 days before being reheated and consumed with crusty bread.

* Use the chopped meat from the ham hock to go back into the soup or add to an entirely different dish. Combine with leftover roasted vegetables in a fry-up like bubble-and-squeak or make homemade baked beans and add the hock meat before being baked.

* Too often this soup is made way too thick. Use water or stock to thin the soup if it is getting too thick.

* As painful as it may appear, it is important to sort through the peas as small stones and debris can be found among them. Once sorted, rinse under coldwater to remove any dust from manufacturing, soak in plenty of cold water and drain well. Omit the ham hock entirely to produce a delicious split pea soup.

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MushrooM Soup

Ingredients

750 g mushrooms, torn into pieces

100 ml olive oil        

1 brown onion, finely chopped

2 garlic cloves, crushed

750 ml chicken stock or vegetable stock

150 ml thickened cream

½ cup fresh flat-leaf parsley leaves, shredded salt and freshly ground black pepper

Method:

1. Chop 100 g of the mushrooms and set aside to garnish.

2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes or until soft but without colour.

3. Add the torn mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are

tender.

4. Add the stock and bring to the boil. Reduce the heat to medium-low and simmer, uncovered for 10 minutes, stirring occasionally.

5. Remove from the heat, and using a hand-held blender or benchtop blender, process soup to a smooth even consistency.

6. Return to the saucepan and stir in the cream and parsley. place back on a medium-low heat, and reheat, without boiling, until hot. Season with salt and pepper, ladle into bowls and serve garnished with reserved mushrooms.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid, weight and cup measures, wooden spoon, heavy-based

pot, hand-held blender or benchtop blender.

* The raw, chopped mushrooms added at the end will heighten the mushroom flavour in the soup.

* The reason it is recommended the soup stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage. A well-trained cook may get away with it; however, I’ve seen some bad burns from hot soups.

* For dairy intolerance, simply omit the cream.

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Miso Soup

Ingredients

1 litre dashi stock

75 g inaka miso

200 g silken bean curd (tofu)

1 tablespoon finely sliced

spring onions, green part only

Method:

1. Bring the dashi stock to the boil, then reduce the heat to a simmer.

2. add the miso paste, stirring to dissolve.

3. Gently cut the tofu into 1-cm cubes and place in 4 serving bowls.

4. ladle the miso soup over the top of the tofu and sprinkle each with some sliced spring onion.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid, weight and spoon measures and pot or saucepan.

* This is probably the easiest soup in the book due to everything being readily available at Japanese and other Asian grocers.

* Although simply finished here with spring onions, alternative garnishes include toasted sesame seeds, toasted nori flakes or chives. Try also asparagus spears, bean sprouts, snow peas, fresh sliced shiitake mushrooms or fine julienne of carrot.

* Do not boil miso soup as it can change the flavour slightly. Bring to the boil and turn down immediately.

* Miso soup is high in valuable nutrients and is considered a great ‘pick me up’.

* Dashi is fundamental in Japanese cuisine as a soup stock and flavour base in many dishes. Generally made with dried fish (sardines or bonito) and kombu (a seaweed available fresh, dried, frozen and pickled), dashi can also be vegetarian, made with mushrooms. Instant dashi is a powder that simply needs boiling water added. Although quick and easy, it is frowned upon by purists. If you have a recipe for homemade dashi, have a go: there are after all only 2 or 3 ingredients involved and one of them is water—how hard can it be?

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Minestrone

Ingredients

3 litres chicken stock, vegetable stock or water

500 g fresh borlotti beans, shelled to yield 250 g (see note below) or 1 x 440 g can borlotti beans

250 g tomatoes, peeled and seeded

200 g carrots, peeled and cubed

1 celery stick, trimmed, coarsely chopped

1 large potato, peeled and diced

150 g rice (arborio if possible)

200 g white cabbage or cavolo nero (black cabbage), shredded

200 g green beans, cut into pieces, or fresh green peas

200 g small zucchini, washed, cut in half and thinly sliced

2 large ripe tomatoes, peeled, seeded and coarsely chopped

1 tablespoon chopped fresh flat-leaf parsley salt flakes chopped fresh basil or pesto, to serve freshly grated parmesan cheese, to serve extra virgin olive oil, for drizzling freshly ground black pepper, to serve

Method:

1. Bring the stock to the boil. add the borlotti beans and simmer for 15 minutes—if using canned beans, drain and rinse under cold water and add with the hard vegetables.

2. Puree the tomatoes in a blender. add to the stock along with the carrots, celery, potato and rice, and simmer for 15 minutes. With 5 minutes of cooking time to go, add the cabbage, green beans or peas, zucchini and chopped tomato. When completely cooked, check the seasoning. it should be a thick soup; however, if it is too thick, add more stock or water.

3. serve in individual bowls with chopped basil or pesto. Pass around the parmesan, extra virgin olive oil, and pepper.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, vegetable peeler, strainer, grater, blender, pot or large saucepan, wooden spoon, weight, liquid and spoon measures.

* Minestrone is a rustic country soup that should be served hot in winter and autumn, and cool or even chilled in summer. It may take time to prepare, but the results are worth it—recruit somebody to help you prepare the vegetables. There really is no set recipe for minestrone which makes the recipe just a guide. Although it’s usually made from vegetables in season, beans, stock and pasta or rice, the actual quantities do not have to be exact. This really is the best opportunity to cook a meal without a recipe and as long as the soup is packed with vegetables and has a thick consistency, minestrone can be very simple.

* If chicken stock is unavailable then simply use water, just be sure to season the soup properly at the end. As this recipe asks for chicken stock—and as romantic as it may be to use homemade stock which will take several hours—stock cubes, powder or even premade packet stock will be fine. Be aware, however, that these ‘quick’ options can tend to be quite salty, so be careful before adding extra salt as the soup may need

only a little, if any at all.

* 150 g dried white beans may be substituted for the borlotti. Soak overnight and cook until tender. Add to the broth with the vegetables.

* Fresh tomatoes for the puree can easily be replaced with a small can of crushed tomatoes. The tomatoes added at the end of the cooking are still best to be kept fresh and chunky.

* Rice can be replaced with a pasta, like small shells or macaroni.

* Other ingredients can go into the soup like cauliflower, parsnip, turnip, swede or celeriac. Bacon rinds can be added in the beginning to add a smoky flavour to the soup.

* One option is to start the soup by frying  1 finely chopped onion and 2 crushed garlic cloves in 3 tablespoons olive oil before adding the chicken stock. Or pre-boil 2 Italian sausages for 15 minutes, cool and slice into rounds then brown in the olive oil before adding the onion and garlic; continue as per the recipe.

* Serve with fresh Italian bread, no butter.

* Rather than serving in individual bowls, place the pot in the middle of the table and as everyone sits at the table, ask how much they would like. This allows people to have only what they feel like as well as the option of asking for seconds. Have all the accompaniments around the pot of soup. Bread, parmesan, extra virgin olive oil and pesto are perfect to add to minestrone.

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Gazpacho

Ingredients

6 large ripe tomatoes, peeled, seeded and chopped

1 long red chilli, seeds removed and minced

4 garlic cloves, minced

1 continental cucumber, peeled, seeded and diced

1 red capsicum, seeded and diced

1 red onion, peeled and finely diced

1 litre vegetable stock or chicken stock

2 tablespoons lemon juice

2 tablespoons sherry vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley salt flakes and freshly ground black pepper

125 ml best-quality extra virgin olive oil

Method:

1. Combine all of the vegetables in a large bowl.

2. Add the stock, lemon juice and vinegar and stir very briefly.

3. stir in the fresh herbs and season with salt and pepper to taste.

4. chill the soup for at least 1 hour before serving.

5. remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, vegetable peeler, juicer and liquid and spoon measures.

* This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are perfectly ripe. On a hot day, there is nothing more refreshing.

* Alternatively, combine all the ingredients in a food processor and pulse until smooth but still with chunks in it.

* It is important to cut the vegetables to the same size. This is not only for the aesthetics of the dish but when eating, even pieces of each vegetable can be consumed in equal amounts in one mouthful.

* Ajo blanco—is the white gazpacho and although served chilled has little else in common with the more commonly known tomato-based soup. Tom make ajo blanco, you need— 250 g blanched almonds, 750 ml iced water, 5 slices stale white bread (with crusts removed) soaked in water, 5 garlic cloves, 3 tablespoons extra virgin olive oil, 4 tablespoons sherry vinegar, 1 teaspoon salt flakes and ground white pepper. In a food processor, blitz the almonds. Add 1 cup iced water, then squeeze the bread of excess water and add to the almonds with the garlic. With the machine running, add more water, the olive oil and the vinegar. Check the seasoning then chill in the refrigerator. Serve topped with fresh muscatel grapes.

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French Onion Soup

Ingredients

100 g butter

3 large brown onions, thinly sliced

250 ml red wine

1 litre brown beef stock, vegetable stock, chicken stock or water salt and pepper

1 tablespoon fresh thyme leaves, finely chopped

6 slices french stick or small sourdough

1 cup grated gruyère cheese

Method:

1. in a heavy-based pot or casserole dish, melt the butter until it begins to foam and starts to brown slightly. Quickly add the onions, reduce the heat to medium and cook the onions for 15–20 minutes or until the onions take on a light caramel colour.

2. add the wine and reduce by half.

3. add the stock or water, bring to the boil and simmer for 10 minutes.

4. remove from the heat, season with salt and pepper to taste, and sprinkle in the thyme.

5. heat the grill and toast the bread slices on both sides, top one side of each slice with cheese and place back under the grill to melt.

6. Place a cheese crouton in each bowl and ladle the soup over the top, or ladle the soup in first then top with a croution.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, cup, liquid, weight and spoon measures, baking tray, heavybased pot or casserole dish and wooden spoon.

* Use brown onions and not red onions in this soup, as red onions can make the soup go slightly cloudy

unless really well cooked and finished with a splash of balsamic or red wine vinegar.

* Always be careful with the quantity of salt you add at the end. Remember that instant stocks can be quite salty.

* The soup can be made well in advance and the cheesy bread grilled just before serving.

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Crab Chowder

Ingredients

100 g butter

½ brown onion, finely chopped

2 celery sticks, finely chopped

1 cup water

3 medium potatoes, peeled and diced

2 cups milk

300 g cooked crab meat

¼ teaspoon Tabasco sauce

¼ teaspoon ground pepper Salt

Method:

1. Melt the butter in a heavy-based pot or saucepan over medium heat. When the butter is bubbling, add the onion and celery and cook without colouring for 5 minutes.

2. Add the water and potatoes and bring to the boil. Reduce the heat and simmer for 10 minutes.

3. Add the milk, bring back to the boil, reduce the heat to low and simmer until the potatoes are tender (ready to eat).

4. Stir in the crab meat, Tabasco, pepper and salt to taste

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, cup, weight, liquid and spoon measures, wooden spoon and heavy-based pot or saucepan.

* This is a very basic version of chowder. There are many additions and alternative ingredients for this soup while still being classed as chowder.

* Although chowder has its debated origins in Bordeaux, France, and Cornwall in the southwest of England, it owes its popularity to the Americas. Even in America it is argued which style of chowder is the best as there are 3 styles; the creamy version (above), a clear, broth style, and a tomatobased chowder. One thing, however, is common in all and that is the addition of seafood.

* The quality of seafood is paramount to the success of this dish. Crab meat is readily available at most fish shops. Always pick over the crab meat as often it has bits of shell in it.

* The best option is to cook and pick over the crab yourself, as this guarantees freshness.

* Do not be tempted to use tinned crab meat—the flavour is distinct and can affect the chowder.

* Clam chowder or seafood chowder are two alternatives to the recipe provided. Simply substitute the crab meat with the same weight of any other seafood combination. Be sure to sauté raw seafood before stirring into the chowder at the last minute.

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ChiCken Soup With Matzoh Balls

Ingredients

Matzoh balls

100 ml vegetable oil

2 medium onions, finely diced

½ bunch chives, chopped

6 eggs, lightly beaten

300 g matzoh meal salt and pepper

1 litre chicken stock

Method:

1. heat the oil in a pan and sauté the onions until lightly golden. remove from the heat.

2. in a bowl, mix the chives, eggs, matzoh meal and the sautéed onion. season with salt and pepper, and mix well. Taste the mixture to ensure it is well seasoned.

3. Refrigerate for 1–2 hours.

4. Divide the mixture into four and roll each into a thin sausage shape and cut into 35–40 even pieces— this will save time ripping at the mixture, guessing the same size balls.

5. roll each cut piece into a ball and place on a tray.

6. Bring a pot of salted water to the boil and cook the balls for 30 minutes.

7. remove the cooked balls and set aside ready for use.

8. remember to reheat before using in the chicken soup.

9. reheat the chicken stock, add the matzoh balls (4 per serve) and serve.

HINTS AND TIPS:

* You will need—cutting board, knife, large stock or soup pot, fine sieve, some muslin cloth (optional), sauté pan, wooden spoon, tray, saucepan, and weight and liquid measures.

* Leftover soup can be used as a stock for many other soups. Or freeze in containers for another day.

* Traditionally, a chicken soup was made as above but using a whole chicken and then the meat from the bird was added back into the soup. The problem with this is the meat has relinquished all of its nutrients into the stock and is too dry.

* Some cooks like to finish the soup with green peas and diced carrot.

* If you want to add some chicken meat to the strained soup, use some chicken breast fillets, thinly sliced and poached for several minutes in the simmering soup.

* A common catchcry throughout this book is that there are as many recipes as there are cooks. And so ... for all the Jewish cooks who cross this recipe—my apologies

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Chicken And Sweet Corn Soup

  

Ingredients

250 g chicken breast, finely chopped

1 teaspoon minced ginger

100 ml shaoxing rice wine

1½ litres chicken stock (see Hints and tips)

1 x 400 g tin creamed corn or 400 g fresh corn kernels, blanched in boiling water and blended

1 teaspoon salt flakes

3 tablespoons cornflour mixed with 1 tablespoon cold water

3 egg whites, lightly beaten

1 teaspoon sesame oil finely chopped spring onion, to garnish

Method:

1. Mix the chicken, ginger and rice wine in a bowl and set aside.

2. in a pot, bring the chicken stock, corn and salt to the boil, then reduce heat to a simmer. add the chicken mixture and stir well.

3. Mix the cornflour with just enough cold water to make a smooth paste. stir the cornflour paste into the simmering soup, bring back to the boil and remove from the heat.

4. stir in the egg whites then add the sesame oil.

5. serve in bowls with a sprinkle of spring onion.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, weight, spoon and liquid measures, 2 bowls, whisk and serving ladle.

 

* This basic Chinese soup which is so very popular with the Western diner is very simple to make. But the true secret of a great chicken and sweet corn soup is the quality of the ingredients, especially the chicken stock. It is worth the effort to make chicken stock to truly appreciate this timeless classic.

* The time-poor cook will not have the 3–4 hours it takes to make a stock so I suggest using stock cubes until ready to take it tothe next level.

 

* Fresh stock should be used within 3 days or freeze in handy 1- or 2-litre containers—old milk containers, thoroughly washed and drained, make excellent freezer containers for stock.

* Vegetable stock can be substituted for chicken stock. If making a vegetarian version, omit the chicken breast and stir in 250 g silken tofu at the very end

* A dry sherry can be substituted for Chinese cooking wine.

* Finely chopped chilli with the seeds removed can be added to the cooking process.

* Canned sweet corn can be used instead of creamed corn but will still need to be drained and processed to a smooth consistency.

* Leftover soup can be frozen.

* Leftover egg yolks can be used to make a mayonnaise. Keep the yolks in a bowl covered with plastic film to prevent a skin from forming on the yolks. 1–2 days is ideal

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