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Duck, Tequila and Chili Soup

Posted by mattc at Oct 19, 08 07:54 PM ... Comments (0)

Was hoping to do chicken marinaded in Tequila but I accidentally defrosted the duck instead. There's seemingly not a lot of South American duck recipes, so soup to the rescue.

- 750(ish) pints of strong duck stock
- some duck fat
- 2 duck legs, cooked and meat shredded
- 2 onions, chopped
- 100ml Tequila
- 3 red chillies (or more)
- 4 garlic cloves
- squirt of tomato purée
- 1 juiced lime
- 1 chopped carrot 
- 100ml cream cheese (or maybe some strong cheese)
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- sauté the onions in the Tequila, put to one side
- fry the garlic, then the chilli in a little duck fat
- add the stock and the onions, tomato purée, carrot
- cook for 25 mins
- add the shredded duck and the lime juice
- blend slightly (10 secs) to thicken

Inspired by Garlic Breath.

Tomato and Spinach Soup

Posted by mattc at Jan 5, 07 06:33 PM ... Comments (0)

- 100ml olive oil
- 1 onion, chopped
- 4 garlic cloves
- 2 tins of plum/cherry tomatoes
- 750ml veg stock
- 200g spinach
- pepper
- 100ml single cream
- big handful of parsley
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- add oil, add onion, and garlic until onion softens
- add both cans of tomatoes, reduce for 15 mins
- add veg stock, spinach and pepper. cook for 15 mins.
- puree, add parsley, add cream.

Mushroom and Bacon Soup

Posted by mattc at Jan 5, 07 05:55 PM ... Comments (0)

- 30g butter + a bit of olive oil
- 1 onion, chopped
- 6 garlic cloves
- 200g bacon
- 700g mushrooms (eg, chestnut, closed-cup)
- 1 litres veg stock
- pepper
- 100ml single cream
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- melt butter, add onion, garlic, until onion softens
- add bacon. fry for 3 or 4 mins.
- add veg stock and mushrooms, pepper. cook for 20 mins.
- puree, add cream.

This will probably taste better with a glass of white wine in, but I've drunk all of my stock, also parsley or chervil might be good.

Cauliflower & Chickpea Soup

Posted by mattc at Jan 5, 07 12:37 PM ... Comments (0)

- 25g butter
- 1 onion, chopped
- 3 garlic cloves
- 3/4 teaspoon cumin seeds
- 500g cauliflower
- 1 litres veg stock
- 500g chickpeas
- pepper
- juice of 1/2 lemon
- 100ml single cream
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- melt butter, add onion, chilli, garlic, cumin seeds until onion softens
- add chickpeas. cook for 5 mins
- add veg stock, cauliflower, lemon juice and pepper
- puree, add cream, then strain.

Saffron Broth w/ Pepper-Stuffed Baby Squid and Green Tomatoes

Posted by mattc at Nov 26, 06 06:38 PM ... Comments (0)

- 1 oven roasted red pepper - 15 mins
- 2 tblspoons chopped parsley
- 8 baby squid tubes
- 600ml (good) clear chicken stock
- 1g saffron
- 1 green tomato, sliced
- 1 teaspoon caster sugar
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- mix pepper, parsley, season, stuff squid
- boil stock, add saffron, add squid
- caramelise tomatoes with sugar 

Pea & Ham Soup

Posted by mattc at Nov 26, 06 06:38 PM ... Comments (0)

- 55g butter
- 4 slices of bacon
- 1 onion, chopped
- 1 carrot, chopped
- 1/2 tsp thyme
- 1 garlic clove
- 1 bay leaf
- 450g green peas
- 2.5 litres chicken stock
- 300g gammon or 1 ham hock
- pepper
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- melt butter, add bacon. cook until golden
- add onion, carrot, thyme, garlic, bay leaf. cook until onion softens
- add peas, stock, ham. simmer for 1/2 hours
- puree, season.

Parsnip, Leek & Lemon Soup

Posted by mattc at Nov 26, 06 06:36 PM ... Comments (0)

- 25g butter
- 450g parsnips, chopped
- 3 leeks, chopped
- 1 litre vegetable stock
- grated lemon rind
- 1/2 lemon, juice
- 1 bay leaf
- 150ml single cream
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- melt butter, cook parsnips & leeks for 5 mins
- add stock, grated lemon, bay leaf, simmer for 15 mins
- add lemon juice
- puree, add cream, season

Cauliflower & Cumin Soup w/ Seared Scallops

Posted by mattc at Nov 26, 06 06:35 PM ... Comments (0)

- 4 shallots
- 2 garlic cloves
- 2 teaspoon ground cumin
- 2 heads cauliflower, cut to florets
- olive oil
- 400ml chicken stock
- 100ml double cream
- 8 scallops
- knob of butter
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- sweat shallots, garlic, cumin, cauliflower in olive oil
- add stock, cook until cauliflower tender
- puree soup, add cream. strain
- sear scallops, seasons. add to soup

Cannellini Bean & Tarragon Soup

Posted by mattc at Nov 26, 06 06:32 PM ... Comments (0)

- 2 onions
- 2 garlic cloves
- 2x400g cans cannellini beans
- 1.5 litres chicken stock
- small bunch tarragon leaves
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- roughly chop onion & garlic, cook with olive oil. don't brown.
- add beans & stock, simmer for 25 mins
- add tarragon before serving

Artichoke Soup w/ Ginger & Walnuts

Posted by mattc at Nov 26, 06 06:28 PM ... Comments (0)

- 2 large leeks
-  40g butter
- 4 medium celery
- 400g artichokes
- 1 litre light stock
- small bunch parsley
- 1 tsp coriander seed
- 3g shelled walnuts
- 30g fresh ginger
- 4 tsp groundnut oil
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- slice leaks to thin rounds, cook on low heat 15 mins
- slice & add celery and artichoke, cover until vegetables soften
- pour in stock, cook 25 mins
- grind corriander, add and pulp walnuts
- fry thin ginger for 30 secs, add corriander & walnuts & let sizzle
- blitz soup in blender, stir in parsley, add mix