With this in mind I recently re-connected with two wonderful ladies, I got to know through my catering business - and we got together to do what we know best - make soup !! It has been a while since I have had an opportunity to escape the gulag of work and cook soup , but soup it was spanning three very different cultures .
I think everyone understands the nurturing side of soup , the comfort it brings to everyone and the fact that simple ingredients can make outstanding soup . The menu was as follows, pumpkin soup, tortilla soup and miso soup - a very diverse selection which in the end tasted sensational . I did not have my own camera handy , I took the photo of the pumpkin soup the next day ( as i was about to enjoy it for lunch ) the tortilla soup refuses to correct itself and turn right side up - but you get the picture and the miso soup was taken by one of my friends.
The pumpkin soup was delicious and savoury - most recipes I have come across tend to make this soup on the sweet side - by adding apples or apples juice - still love your recipe Ina Garten ..... however it was refreshing to try this soup made with butternut pumpkin, carrots, onion along with fresh tomatoes and hot chili peppers. Simple clean ingredients but with a powerful flavour punch .
Next we made Tortilla Soup , one of my all time favourite mexican soups - and I came to the realisation that all I have eaten in the past is an americanization of the soup . This soup was made authentic , it was full of the mexican flavours we all love and after tasting it gave me a greater appreciation of corn tortillas and the correct way of cooking with them . The soup is basically a very flavourful broth made with dried ancho chilis ( all seeds removed) , onions , corn tortillas and fresh tomatoes with chicken broth . One secret ingredient was added to the soup called - espazote - and intensely flavoured herb/green used very sparingly in mexican cooking . The jewel of this soup is in the embellishments we add afterwards like fresh avocado, shredded chicken, queso fresco ( yummy factor +10) crispy tortilla strips and the same of the ancho chilis. The finale to this soup was a touch of mexican crema and a squeeze of fresh lime . OLE !!!
At the end of this session , we had a taste test of the soups we concurred that they were all delicious, they were all diverse and we all went home with dinner ready for the rest of the family to enjoy .
Pumpkin Soup with Tomato and Chili
1 lge butternut pumpkin - cubed
2 large spanish onions
6 vine ripened tomatoes - chopped
4 large carrots
3 red chilis
2 cloves of garlic
flat leave parsley - for decoration
Saute the onions to soften slightly then add the rest of the ingredients , saute for a couple of minutes then cover with just enough water , bring to a boil then simmer until soft . Blend with a hand held blender to a smooth consistency . adjust seasoning if required - serve and sprinkle with some parsley.
1/2 large spanish onion
2 cloves garlic
4 dried ancho chiles - deseeded
3 corn tortillas
4 plum tomatoes
espazote - one small sprig (optional)
fried corn tortillas
shredded precooked chicken
friend ancho chili strips
First deseed thoroughly the 4 ancho chilis, put 2 to the side then snip two of them into strips . then gently saute them on some canola oil to soften and release the flavour. remove from pan and keep for the toppings later.
Next slice the onion and saute along with the chopped garlic in some canola oil until just softened and aromatic. Roughly shred the 3 corn tortillas and add to the onion mixture and saute , stirring all the time - you need to toast and cook through the tortillas - this will be your thickening agent for the broth .
Add the chopped tomatoes , saute for a few minutes then add the broth , bring to a boil , then simmer for about 15 minutes until the tomatoes have started to break down. remove from the heat and blend with a hand held mixer until smooth . Bring back to a simmer then add the sprig of espazote and a good pinch of mexican oregano . Simmer for about 10 minutes then turn off the flame and allow the flavours to marry . In the meantime prepare your toppings and add them at serving time.
Miso Vegetable soup with Tofu and Green Tea Soba Noodles
2 small stalks fresh lemongrass
fresh ginger - about the same as 1/2 cup
1 med carrot - peeled
2 stalks celery
extra firm tofu
fresh lime wedges
thai bird chilis ( optional)
This soup is all made with approximations. Depending on the size of your pot you adjust the quantity accordingly. Peel the outer layers of the lemongrass stalks and slice into very thin rings , peel the knob of fresh ginger and then slice very thinly and again across the grain - you need to end up with very fine slivers of ginger . add both the water and bring to a boil - then simmer for at least 20 minutes to all the flavours to meld together .
Meanwhile , start slicing the mushrooms thinly, sale for the carrots and the celery - all the vegetables should be the same size as the shitake mushrooms - both for convenience of equal cooking time and for presentation . Once the broth has developed some flavour add the carrots and celery for a few minutes then add the mushrooms and a small handful of soba noodles . Stir to combine - then add the miso paste and soy sauce along with a pinch of salt . At this point you need to taste the soup and adjust the seasoning by adding more miso, salt or soy sauce .
Allow to simmer for no more than 5 minutes , then add the cubed extra firm tofu stir to heat through and off the heat add the chopped fresh cilantro and sliced green onions. Serve with a wedge of fresh lime and some thinly sliced thai bird chilis - for those that like the extra heat .