Its that time of the week again. Lunch at Juice TV.
Soup is proving very popular. I decided to do some research and find something new. I have always admired Nick Nairn and he has a cookbook called New Scottish Cookery.
This may seem like an Oxymoron, given The Scots are responsible for The Deep Fried Mars Bar.
BUT there is always an exception.
Anyway I loved the look of his Soups. In fact the whole book is great.
I picked two.
Both of these soups are on http://gillisnetdiary.blogspot.com
The Calories have been counted
First I made a Spicy Fish Soup
I have made a few changes to his recipe, so I guess it’s mine now.
I decided to steam bake the fish first, till just cooked, then flaked it and added to the stock.
I have remade this soup and used Monk Fish. It was divine
That's the fish to sue I reckon
1 tablespoon Rice Bran Oil
2.5 cm piece of root ginger cut into tiny matchsticks (julienne)
2 large cloves of Garlic sliced into slivers
1 large red mild chili sliced finely
1 birds eye chili chopped finely (This add that extra heat)
1 stick lemon grass bashed
2 Kaffir Lime leaves finely sliced
1200 mls chicken stock (I used Massels Chicken stock powder)
3 tablespoons Fish Stock
1 tablespoon Gluten Free Soy Sauce
Juice of 1 lime
I tablespoon Palm sugar or brown sugar
4 spring onions finely shredded
200 gms sliced mushrooms
10 cherry tomatoes halved
500 gms of a meaty fish (I used Ling, it is cheap and worked well)
Salt and freshly ground black pepper
50 mls white wine
1/2 spring onion finely sliced
Spray of oil
3 tablespoons roughly chopped coriander
Freshly ground black pepper
Heat the oil in a large pan
Add ginger, garlic, chillies and lemon grass
Cook over a low heat until just softened about 8 minutes
Add stock, sugar, fish sauce, soy sauce, kaffir lime leaves and lime juice
Bring to the boil
Add mushrooms and spring onions,
Simmer about 10 minutes
Meanwhile, lightly oil a gratin dish
add the fish
Season with a little salt, freshly ground black pepper
Pour over white wine
Spray with a little oil just to moisten it.
Cover with foil and bake for 20 minutes
Take the fish out of the dish.
Keep the stock for further use
Flake and add to the pan
Just bring back to a simmer
Garnish with coriander and freshly ground black pepper
To accompany this soup I made a Potage.
One thin soup, one thick. Nice mix I think
Parsnip, Parmesan and Chili Soup
Another great choice.
50 gms butter
200 gms onions sliced
900 gms parsnips, peeled and finely sliced
1 red chili finely sliced
1 teaspoon sea salt or Vegeta which is great seasoning
1 litre Hot water
50 gms Parmesan
Snipped Spring Onions tops or chives to garnish
Melt the butter in a large pan
Add onions and sweat till just soft BUT not brown
Takes about 8 minutes
Add Parsnips, Chili and seasoning
Toss vege together
Add hot water bring to the boil and simmer for 45 minutes
Stir Grated Parmesan into the soup
Into the blender whiz till smooth
Check and adjust seasoning if necessary
Serve with snipped Spring Onions/Chives