First up is a basic staple of many a kitchen, Carrot and Ginger. When you have got a stuffed up nose though, pump up the ginger and garlic. People may not want to be around you but damn does this free up a stuffed up nose.
Carrot and Ginger Soup
2 tbsp oil
600g carrots, peeled and sliced
100g celery, diced
100g onion, diced
2 garlic cloves, chopped
675ml vegetable or chicken stock
75g ginger, grated and juice reserved
3 tbsp soy sauce
350ml orange juice
Method:
- Sweat the onions and celery in the oil for ten minutes. Do not let the vegetables brown as this will affect the color of the finished product.
- Add in the garlic and carrots and sweat for a further 10 minutes.
- Add the stock, grated ginger, soy sauce and orange juice and simmer for 20 more minutes.
- Purée soup, adding it back into the pan.
- Season with the ginger juice, salt and pepper.
The next soup is my ultimate favorite and something a little unique. Spiced Parsnip. Okay so the average person is probably going to read that and say ugghhhh parsnip? But don’t knock it till you’ve tried it folks! The spice is a curry and it will keep you warm all day.
Spiced Parsnip Soup
1lb Parsnips, peeled and cut into 1” chunks
55g Butter
1 Medium onion, finely diced
1 large garlic clove, minced
2 tsp mild curry powder
1200ml vegetable or chicken stock
140ml cream
Method:
- In a soup pot, melt the butter over medium high and add the parsnips, onion and garlic, sweating gently for about 10 minutes.
- Add the curry powder and stir for another minute.
- Add the stock and bring to the boil, then reduce to a simmer and cook until the parsnips are very tender. Check by lifting out a big chunk of parsnip and sliding a fork into it. No resistance.
- Puree the soup in a blender, add the cream and season to taste. If the parsnips are young they might need a little extra curry to really kick up the flavor.
Good luck with the sickness my friends!
No comments:
Post a Comment