Tag Archives: Soup

M & S’s random Asian soup

Nope not Marks & Sparks but mine and my friend’s dinner tonight (I’m S).

So the plan tonight was chilled evening. Laid back… dinner at M’s (we’d cook), trash movie, and catch up. All three accomplished… ­čÖé Dinner was soup, movie was Leprechaun (which was so so so bad it was awesome), and catch up was clearly taken care of.

On to soup….

M just got back from Croatia and I just got back from eating 2 brownies and 4 slices of pizza (!!!!) at lunch, so we both wanted healthy vegetable filled food. The decision was soup. Random wander around Waitrose resulted in: udon noodles, tofu, bok choy, ginger, and chilies. We figured we could create from that easy peasy… it was easy peasy! ­čÖé

Get back to M’s and pour ourselves large glasses of wine (ahem). Now M’s┬áspecialty┬á(aside from popcorn) is soup and I (shamefacedly admit) did┬ácommandeer the knives and chopping board… so this was a collaborative effort. The following was what happened and according to me, M, and E (who came later) it was DELISH.

M&S’s anything goes soup

Broth ingredients: red chilies, garlic, ginger, veggie stock cube, asian seafood flavouring, star anise, random dried chinese plum, soy sauce, sesame oil, vinegar, and fish sauce

Soup contents: dried noodles, fresh udon, tofu, mushrooms, string beans, bean snaps, baby corn, bok choy, and green onions.

First start with your boiling water, add the ginger, garlic and chilies (to quantities you desire) to the water… let it boil. Then flavour with stock cubes + seafood seasoning, star anise, dried plum and dashes of: soy, sesame oil, vinegar, and fish sauce (to taste).

Once boiling add your dried noodles and mushrooms. At a later stage add the rest… it will cook quickly and season to taste.

We made enough for 3 people having two bowls each and the way M and I described the taste was: complex but balanced. And it was perfectly balanced. Yum.

But it really was an “anything goes” soup… the conversation about making the soup went: “what about this?” “what is it?” “don’t know, smell it.” “mmmmm… could work, put ONE in.” LOL

I┬áapologize┬áfor lack of photo but this was totally ad hoc as was this post. But I promised I would blog this “success,” and though it was jokingly, a promise is a promise and I’m still good to type now… I’m busy all day tmw and Saturday, so 3am on Friday morning is my only time to do this. There you go M, if you read this post I blogged our recipe!! hee. xx

edit: quick Google search reveals that the “random dried chinese plum” may actually be jujubes (red dates) but not entirely sure, however, M’s description of them being used for medicinal purposes fits.


Almond Soup / White Gazpacho

Lunch today: Almond Soup; all the Clasico coverage has inspired me for some Spanish food!

Almond Soup

First toast blanched almonds and then throw in a handful of almonds into the blender; blend until a fine dust. Add in some lightly roasted garlic and a few cubes of white bread (maybe a little parsley or some green chillies – I prefer the chillies) and keep blending! Then add in some water to form a watery paste.

Transfer the mixture to a stove and add more water and some cream (so that thickness is to your taste). Heat up mixture, ┬ástir and season with salt, pepper, smoked paprika, and a dash of sherry vinegar (I don’t have any vinegar (other than balsamic) so am using┬áTabasco┬áand a dash of lemon instead for the acidity). Finish in one of two ways:

1. Fry off some small bread cubes with garlic until everything is golden. Add some salt, pepper, chilli and lemon and sprinkle over soup; or

2. A crouton topped with gremolata (parsley, garlic, and lemon zest)

(Make this a White Gazpacho Soup by serving chilled and adding some diced cucumber. But, its winter… who wants cold soup?!)

Pea, mint and feta soup

In a bid to curb the burgeoning buddha belly(!) am starting boot camp tomorrow. 4 times a week of getting up at 5:30 am to work out outdoors (on a beach.. bleurgh) is NOT my cup of tea but it must be done. Waking up that early is something I am truly dreading but it would be worse if I woke up all full and gross from a big dinner the night before. So instead, dinner tonight is pea soup and a few strawberries. yum!

Pea, mint and feta soup

Get a pot on the stove and throw in enough water to satisfy your soups needs (then add a bit more), chuck in a veggie stock cube (or two – depending on volume. Typically need about 500ml of water to each stock cube; which I judge to be two mugs of water for every cube of stock. Okay I don’t really judge at all, but we can pretend!). Let it boil. Once water is boiling add in handfuls of frozen peas (this is a pea soup so don’t be stingy but it will depend on the texture you want, the thicker the soup the more peas and vice versa). Let it boil together briefly and season. Add in salt, pepper, paprika and any extra seasonings you want. I like to add a few dashes of tabasco, lemon juice, a garlic clove, and some chillies. But, whatever you fancy. Take pot off stove and blend, pulse at first, then add in most of the feta and mint and blend further… blend till nice and smooth and frothy on top. If you want to remove all the “bits” sieve the blended soup mixture, but I like my soup a little rustic. So I sieve most of my soup but spoon in a few “bits” into my bowl.

Serve the soup into a bowl and top with a dollop of sour cream. Scatter the left over feta and mint into the soup bowl and season again with salt and pepper. If you want can add a slice of turkey bacon on top of the sour-cream. It doesn’t really add anything to the soup but it looks nice and turkey bacon is yummy. I ate my turkey bacon before putting it into soup as I didn’t want to risk sogginess! :-p

Another variation of the soup removes the feta (or only keeps a tiny amount in) and substitutes for a last minute addition of bocconcini. I love the ooooozy goodness of warm on the outside and cold on the inside baby mozzarella that has just been dropped into the soup.

p.s. The strawberries have nothing to do with the soup. Just something I plan on eating later, with a squeeze of lemon on top and sprinkling of vanilla, cinnamon sugar.