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    Thursday, June 23, 2011

    Soups One Thin. One Thick- Perfect for Lunch

    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
    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)
    Oil spray
    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
    Add tomatoes

    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          

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