I Love Soup: More Than 100 of the World's Most Delicious and Nutritious Recipes - Beverly LeBlanc (2016)
POULTRY SOUPS
The mild flavour of chicken and turkey gives cooks an almost blank canvas for creating delicious soups bursting with myriad flavours. The Thai Red Curry Chicken Soup and Mexican Chicken Noodle Soup, for example, have big, bold tastes, while the Chicken Soup with Matzo Balls and Scottish Cock-a-Leekie are more subtle, but nonetheless satisfying and sustaining. While many of the recipes in this chapter could easily become everyday stalwarts, others like the Jerusalem Artichoke Soup with Duck Confit make impressive first-course options for dinner parties.
Poultry is a favourite ingredient almost everywhere in the world, and that is reflected in the variety of recipes here. The recipe for Chicken & Sweetcorn Soup lets you recreate a restaurant favourite at home, and Chicken Gumbo Soup captures the traditional flavours of the American South.
And, of course, a homemade chicken soup can be just what the doctor ordered when you’re feeling under the weather. Chicken Noodle Soup is a universal cure-all for everything from the common cold to general malaise.
CHICKEN & SWEETCORN SOUP
PREPARATION TIME 10 minutes, plus making the stock
COOKING TIME 25 minutes
2 tbsp arrowroot
1l/35fl oz/4½ cups Rich Chicken Stock (see page 11) or ready-made stock
400g/14oz boneless, skinless chicken breasts
1 can (400g/14oz) creamed sweetcorn/corn
½ tsp caster/granulated sugar
1 egg, beaten
salt and freshly ground black pepper
2 spring onions/scallions, finely chopped, to serve
Put the arrowroot and 3 tablespoons cold water in a small heatproof bowl and mix until smooth, then set aside.
Put the stock and chicken in a saucepan and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 10-12 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the stock and set aside until cool enough to handle.
Add the sweetcorn/corn and sugar to the pan. Stir a ladleful of the hot stock into the arrowroot mixture, then stir this mixture into the pan. Return to the boil, then boil for 2-3 minutes until the soup thickens slightly.
Meanwhile, shred the chicken, return it to the soup and reduce the heat to low. Slowly add the egg, stirring quickly with a fork until it sets in small pieces - the quicker you stir, the finer the pieces will be. Adjust the salt and pepper, if necessary, then serve sprinkled with the spring onions/ scallions. If you reheat the soup, do not boil it or the eggs will scramble.
PROVENÇAL-STYLE CHICKEN SOUP
PREPARATION TIME 15 minutes, plus making the stock and croûtes
COOKING TIME 25 minutes
1 tbsp extra-virgin olive oil, plus extra to serve
1 red onion, finely chopped
4 garlic cloves, very finely chopped
700ml/24fl oz/3 cups passata (Italian sieved tomatoes)
500ml/18fl oz/2¼ cups Chicken Stock (see page 12) or ready-made stock
500g/1lb 2oz skinless chicken thighs
1 courgette/zucchini, halved lengthways and sliced
1 bouquet garni made with 1 piece of celery stalk, 1 bay leaf, several parsley and thyme sprigs and 1 rosemary sprig tied together
salt and freshly ground black pepper
chopped parsley leaves, to serve
1 recipe quantity Goats’ Cheese Croûtes (see page 17), to serve
Heat the oil in a saucepan over a medium heat. Add the onion and fry for 2 minutes. Add the garlic and fry for 1-3 minutes until the onion is softened but not browned. Add the passata, stock and chicken. Cover and bring to the boil, then skim.
Add the courgette/zucchini and bouquet garni and season with salt and pepper. Reduce the heat and simmer, covered, for 10-15 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the soup and set aside until cool enough to handle, then discard the bouquet garni.
Cut the chicken from the bones into bite-size pieces, return it to the soup and reheat. Adjust the salt and pepper, if necessary, then serve drizzled with oil, sprinkled with parsley and with the croûtes on the side.
CHICKEN, FENNEL & SAFFRON SOUP
PREPARATION TIME 10 minutes, plus making the stock
COOKING TIME 30 minutes
1 tbsp olive or hemp oil
280g/10oz/2 cups quartered and thinly sliced fennel, with the fronds reserved to serve
2 large garlic cloves, finely chopped
1 tsp fennel seeds
1.25l/44fl oz/5½ cups Chicken Stock (see page 12) or ready-made stock
500g/1lb 2oz skinless chicken thighs
1 bay leaf
a large pinch of saffron threads
salt and freshly ground black pepper
Heat the oil in a saucepan over a medium heat. Add the fennel and fry, stirring occasionally, for 2 minutes. Add the garlic and fry for 1-3 minutes until the fennel is softened but not coloured. Add the fennel seeds and stir for 30 seconds. Watch closely so they do not burn.
Add the stock and chicken. Cover and bring to the boil. Skim, then add the bay leaf and saffron and season with salt and pepper. Reduce the heat and simmer, covered, for 10-15 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the soup and set aside until cool enough to handle.
Cut the chicken into bite-size pieces, return it to the soup and reheat. Discard the bay leaf and adjust the salt and pepper, if necessary. Serve sprinkled with the fennel fronds.
CREAM OF CHICKEN SOUP WITH TARRAGON & LEMON
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 30 minutes
1l/35fl oz/4½ cups Rich Chicken Stock (see page 11) or ready-made stock
500g/1lb 2oz skinless chicken thighs
4 tarragon sprigs, plus extra leaves, chopped, to serve
1 bay leaf
1 leek, chopped and rinsed
2 tbsp butter
1 tbsp sunflower oil
2 shallots, finely chopped
4 tbsp plain white/all-purpose flour
125ml/4fl oz/½ cup double/heavy cream
finely grated zest of 1 lemon
salt and ground white pepper
Put the stock and chicken in a saucepan and season with salt and white pepper. Cover and bring to the boil, then skim. Add the tarragon, bay leaf and leek, reduce the heat and simmer, covered, for 10-15 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the stock and set aside until cool enough to handle. Strain the stock and set aside.
Melt the butter with the oil in another saucepan. Add the shallots and fry, stirring occasionally, for 3-5 minutes until softened but not coloured. Sprinkle in the flour and stir for 2 minutes, then slowly add the stock, stirring continuously to prevent lumps from forming. Leave to simmer while you prepare the chicken.
Cut the chicken from the bones into thin pieces and return it to the soup. Stir in the cream and lemon zest and reheat. Adjust the salt and pepper, if necessary, then serve sprinkled with tarragon.
CHICKEN-UDON HOTPOT
PREPARATION TIME 10 minutes, plus making the stock
COOKING TIME 35 minutes
2l/70fl oz/2 quarts Chicken Stock (see page 12) or ready-made stock
750g/1lb 10oz skinless chicken thighs
2 slices of carrot for each bowl
1 shiitake mushroom cap for each bowl
400g/14oz/5 cups baby spinach leaves
3 mangetout/snow peas for each bowl
500g/1lb 2oz fresh udon noodles
salt and freshly ground black pepper
yuzu powder or grated lemon zest, to serve
togarashi seasoning, to serve (optional)
Put the stock in a saucepan over a high heat. Add the chicken and season with salt and pepper. Cover and bring to just below the boil. Skim, then reduce the heat and simmer, covered, for 15-20 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove from the pan and set aside until cool enough to handle. Skim the excess fat from the surface of the stock, then add the carrots and shiitake mushrooms and leave to simmer.
Meanwhile, bring a separate saucepan of lightly salted water to the boil and cook the spinach for 30 seconds until it just wilts. Transfer to a colander, using a slotted spoon, and immediately rinse under cold running water, then set aside. Return the water to the boil, add the mangetout/ snow peas and boil for 2-3 minutes until just tender. Drain and immediately rinse under cold running water.
Cut the chicken from the bones into bite-size pieces. Return the stock to just below the boil, add the noodles and simmer for 1-2 minutes, or according to the package instructions, to warm through.
Divide the noodles and spinach into bowls and top each portion with some of the chicken, 3 mangetout/snow peas, 2 carrot slices and 1 shiitake mushroom. Add the stock and serve sprinkled with yuzu and togarashi, if you like.
MALAY-STYLE CHICKEN SOUP
PREPARATION TIME 25 minutes, plus making the stock
COOKING TIME 45 minutes
1.4l/48fl oz/6 cups Chicken Stock (see page 12) or ready-made stock
1cm/½in piece of galangal, peeled and sliced
1cm/½in piece of fresh ginger, peeled and sliced
2 garlic cloves, crushed
2 shallots, sliced
1 bird’s-eye chilli, deseeded (optional) and sliced
1 lemongrass stick, coarsely chopped, with outer leaves removed
1 floury/russet potato, peeled and chopped
500g/1lb 2oz skinless chicken thighs
140g/5oz/1 cup diced pumpkin
100g/3½oz/¾ cup chopped green beans
200ml/7fl oz/scant 1 cup coconut milk
2 tbsp lime juice, or to taste
1 tbsp fish sauce, or to taste
salt and freshly ground black pepper
chopped coriander/cilantro leaves, to serve
finely shredded spring onions/scallions, to serve
Put the stock, galangal, ginger, garlic, shallots, chilli, lemongrass and potato in a saucepan. Cover and bring to the boil, skimming as necessary. Boil, partially covered, for 15 minutes until the potato is very tender. Strain into a large bowl, pressing down on the potato to push as much as possible through the sieve, then return the stock to the pan. Discard the flavourings.
Add the chicken, pumpkin and green beans and season with pepper. Cover and bring to the boil. Reduce the heat and simmer for 10-15 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the soup and set aside until cool enough to handle.
Cut the chicken from the bones and slice, then return it to the soup. Add the coconut milk, lime juice and fish sauce and simmer over a very low heat, stirring, for 2-3 minutes. Adjust the salt and pepper and add more lime juice or fish sauce, if necessary. Serve sprinkled with coriander/cilantro and spring onions/scallions.
THAI RED CURRY CHICKEN SOUP
PREPARATION TIME 15 minutes, plus making the chillies
COOKING TIME 30 minutes
2 tbsp sunflower oil
2 large shallots, sliced
1 tbsp red curry paste
500g/1lb 2oz skinless chicken thighs
400ml/14fl oz/1¾ cups coconut milk
2.5cm/1in piece of fresh ginger, peeled and sliced
4 kaffir lime leaves, torn
lime juice, to taste (optional)
palm sugar or light brown sugar, to taste (optional)
chopped coriander/cilantro leaves, to serve
Chillies in Vinegar (see page 19), to serve
lime wedges, to serve (optional)
Measure 1l/35fl oz/4½ cups water into a large measuring jug/cup and set aside.
Heat the oil in a large wok with a lid or a saucepan over a high heat. Add the shallots and curry paste, reduce the heat to medium and stir-fry for 2 minutes. Very slowly stir in 200ml/7fl oz/ scant 1 cup of the water and stir for 1-2 minutes until the fat forms bubbles on the surface. Add the chicken and fry, turning occasionally, for 5 minutes, gradually stirring in a little more of the measured water if the curry paste looks like it will burn. Slowly add the coconut milk, ginger, lime leaves and remaining water, then cover and bring to the boil.
Reduce the heat and simmer for 10-15 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the soup and set aside until cool enough to handle.
Cut the chicken from the bones into bite-size pieces and return it to the soup. Stir in the lime juice and palm sugar to temper the heat of the curry paste, if you like, and reheat the soup. Serve sprinkled with coriander/cilantro, topped with chillies and with lime wedges for squeezing over, if you like.
‘VELVET’ CHICKEN & EDAMAME SOUP
PREPARATION TIME 25 minutes, plus making the stock
COOKING TIME 20 minutes
400g/14oz boneless chicken thighs
1.4l/48fl oz/6 cups Rich Chicken Stock (see page 11) or ready-made stock
4cm/1½in piece of fresh ginger, peeled and grated
1 thin slice of galangal, peeled and smashed in one piece
100g/3½oz/¾ cup frozen shelled edamame beans (green soy beans)
½ tsp salt
100g/3½oz canned water chestnuts, drained, rinsed and finely chopped
3 spring onions/scallions, thinly sliced on the diagonal
2 tsp light soy sauce or tamari soy sauce, or to taste
Up to 2 hours in advance, prepare the chicken. Put the chicken, skin-side down, on a chopping board and use the flat side of a cleaver or large chef’s knife to pound it several times to flatten. Next, use the flat edge along the top of the cleaver or knife to pound the meat until it looks like it has been minced/ground, then use the sharp edge of the knife to scrape the meat away from the skin. Discard the skin. Finely chop the meat, occasionally adding 1 teaspoon cold water until it becomes almost white and fluffy. (You can add up to 3 tablespoons water.) Cover and chill until required. Alternatively, skin and very thinly slice the thighs.
When ready to cook, bring a small saucepan of water to the boil for the edamame. Put the stock in a separate saucepan, cover and bring to just below the boil. Add the ginger and galangal to the stock, reduce the heat to low, and simmer while you cook the edamame.
Add the edamame and salt to the boiling water and boil for 5 minutes until tender. Drain and immediately rinse under cold running water to stop the cooking.
Add the chicken, edamame, water chestnuts and spring onions/scallions to the stock and simmer for 2-3 minutes until the chicken is cooked through. Discard the galangal. Stir in the soy sauce, adding extra to taste, if you like, then serve.
MEXICAN CHICKEN NOODLE SOUP
PREPARATION TIME 35 minutes, plus making the stock and cooking the chicken
COOKING TIME 25 minutes
1 dried chipotle chilli pepper
2 tbsp garlic-flavoured olive oil
1 red onion, finely chopped
1 red pepper, deseeded and diced
100g/3½oz very thin egg noodles, such as vermicelli, broken into bite-size pieces
1 tsp ground cumin
1 tsp dried thyme leaves
1.25l/44fl oz/5½ cups Chicken Stock (see page 12) or ready-made stock
200ml/7fl oz/scant 1 cup passata (Italian sieved tomatoes)
a pinch of light brown sugar
400g/14oz/3 cups shredded boneless, skinless cooked chicken
salt and freshly ground black pepper
chopped coriander/cilantro leaves, to serve
hot pepper sauce, to serve
tortilla chips, to serve (optional)
Put the chipotle pepper in a bowl, cover with warm water and leave to soak for 20 minutes until tender, then drain, deseed and chop.
Heat half the oil in a saucepan. Add the onion and red pepper and fry, stirring occasionally, for 3-5 minutes until the onion is softened but not coloured. Add the remaining oil to the pan and heat. Add the noodles and fry for 2-3 minutes until they just start to brown. Add the chipotle, cumin and thyme and stir for 30 seconds until aromatic. Watch closely so the noodles do not overbrown and the spices do not burn.
Stir in the stock, passata and sugar and season with salt and pepper. Cover and bring to the boil, then boil, uncovered, for 3-5 minutes until the noodles and red pepper are tender. Stir in the chicken and warm through, and adjust the salt and pepper, if necessary. Serve sprinkled with coriander/cilantro and with hot pepper sauce and tortilla chips, if you like, on the side. If reheating this soup, add a little extra stock, if necessary, to thin it.
CHICKEN NOODLE SOUP
PREPARATION TIME 15 minutes, plus making the stock and cooking the chicken
COOKING TIME 25 minutes
1.25l/44fl oz/5½ cups Rich Chicken Stock (see page 11)
500g/1lb 2oz skinless chicken drumsticks and/ or thighs, or 400g/14oz/3 cups chicken from making the stock, cut into bite-size pieces
2 carrots, peeled and sliced
2 celery stalks, sliced
1 leek, thinly sliced and rinsed
225g/8oz thin egg noodles or spaghetti
4 tbsp finely chopped parsley leaves
salt and freshly ground black pepper
If using raw chicken, put the stock in a saucepan, add the raw chicken and season with salt and pepper. Cover and bring to just below the boil. Skim, then reduce the heat and simmer, covered, for 10-15 minutes for thighs and 15-20 minutes for drumsticks until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the stock and set aside until cool enough to handle. Meanwhile, bring a separate large pan of salted water to the boil.
Add the carrots, celery and leek to the stock and return to the boil. Reduce the heat and simmer for 10-12 minutes until tender.
Meanwhile, add the noodles to the boiling water and cook for 10 minutes, or according to the package instructions, until tender. Drain, rinse under cold running water and set aside.
Cut the chicken meat from the bones and into bite-size pieces. Add the freshly cooked or leftover chicken to the soup, stir in the noodles and simmer gently to reheat. Adjust the salt and pepper, if necessary, stir in the parsley and serve.
CHICKEN, PEPPER & RICE SOUP
PREPARATION TIME 15 minutes, plus making the stock and rice
COOKING TIME 30 minutes
1 tbsp garlic-flavoured olive oil
1 onion, finely chopped
1.25l/44fl oz/5½ cups Chicken Stock (see page 12) or ready-made stock
500g/1lb 2oz skinless chicken thighs
1 green pepper, deseeded and finely chopped
1 red pepper, deseeded and finely chopped
a pinch of dried chilli/hot pepper flakes, or to taste (optional)
85g/3oz/½ cup frozen sweetcorn/corn kernels
200g/7oz/1 cup long-grain rice, cooked
salt and freshly ground black pepper
chopped coriander/cilantro or parsley leaves, to serve
Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 3-5 minutes until softened but not coloured. Add the stock and chicken and season with salt and pepper. Cover and bring to the boil. Skim, then reduce the heat and simmer, covered, for 5 minutes.
Add the peppers and chilli/hot pepper flakes, if using, and simmer, covered, for another 5-10 minutes until the peppers are tender and the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the soup and set aside until cool enough to handle.
Add the sweetcorn/corn kernels to the pan, bring to a slow boil and boil for 3-5 minutes until tender. Cut the chicken from the bones into bite-size pieces, return it to the soup with the rice and heat through. Adjust the salt and pepper, if necessary, then serve sprinkled with coriander/cilantro.
PERUVIAN ‘BREAKFAST’ SOUP - FOR ANY TIME OF THE DAY
PREPARATION TIME 15 minutes, plus making the stock and hard-boiling the eggs
COOKING TIME 45 minutes
1 egg for each bowl
2l/70fl oz/2 quarts Rich Chicken Stock (see page 11) or ready-made stock
6 garlic cloves, crushed
3 celery stalks, coarsely chopped
4cm/1½in piece of fresh ginger, peeled and coarsely chopped
1kg/2¼lb skinless chicken pieces, such as breasts and drumsticks
400g/14oz waxy potatoes, peeled and chopped
salt and freshly ground black pepper
chopped coriander/cilantro leaves, to serve
2 roasted red peppers in olive oil, drained and sliced, to serve
chopped spring onions/scallions, to serve
Put the eggs in a saucepan, add enough water to cover by 2.5cm/1in and bring to the boil, then reduce the heat and simmer for 9 minutes. Pour off the hot water, then run cold water over the eggs for 1-2 minutes to stop the cooking. Set aside until cool enough to handle, then peel and set aside.
Meanwhile, put the stock, garlic, celery and ginger in a saucepan and season with salt and pepper. Cover and bring to the boil, then boil, uncovered, for 10 minutes until slightly reduced. Discard the flavourings.
Add the chicken and potatoes to the pan, cover and bring to the boil. Skim, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender and the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the pan and set aside until cool enough to handle.
Cut the chicken from the bones into bite-size pieces and return to the stock to warm through. Adjust the salt and pepper, if necessary. Cut the hard-boiled eggs in half lengthways and arrange on a plate. Serve the soup sprinkled with coriander/cilantro and with the peppers, eggs and spring onions/scallions on the side.
HOT, HOT, HOT CARIBBEAN CHICKEN SOUP
PREPARATION TIME 25 minutes, plus making the stock and rice and overnight chilling (optional)
COOKING TIME 45 minutes
3 tbsp sunflower oil
1 onion, chopped
2 garlic cloves, crushed
½ tsp black mustard seeds
½ tsp ground coriander
1 Scotch bonnet chilli, left whole or chopped, as desired
1.5l/52fl oz/6½ cups Chicken Stock (see page 12) or ready-made stock
750g/1lb 10oz boneless, skinless pieces of chicken, such as breasts, drumsticks and thighs
250g/9oz/2 cups peeled and deseeded butternut squash cut into bite-size pieces
3 waxy new potatoes, diced
2 bay leaves
½ aubergine/eggplant, cut into bite-size pieces
400ml/14fl oz/1¾ cups coconut milk
½ tbsp tamarind paste
1 mango, peeled, pitted and diced
1 papaya, peeled, deseeded and chopped
juice of 1 lime, plus lime wedges, to serve
salt
400g/14oz/2 cups cooked long-grain rice, hot, to serve
This soup is best made a day in advance and chilled so the excess fat can be removed. Heat the oil in a large saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 7 minutes. Add the garlic and fry for 1-3 minutes until the onion is golden brown. Stir in the mustard seeds, coriander and chilli and stir for 30 seconds. Watch closely so the spices do not burn.
Add the stock, chicken, squash, potatoes, bay leaves and aubergine/eggplant and season with salt. Cover and bring to the boil. Skim, then stir in the coconut milk and tamarind paste. Reduce the heat and simmer, covered, for 15-20 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken from the pan and set aside until cool enough to handle.
Skim the fat from the surface of the soup. (At this point, the soup can be left to cool completely, then covered and chilled overnight so the excess fat can be removed before serving.)
Add the mango, papaya and lime juice to the pan and simmer for 5 minutes. Cut the chicken into bite-size pieces and return it to the soup. Adjust the salt, if necessary, then discard the bay leaves. Serve immediately over rice and with lime wedges for squeezing over.
CHICKEN MULLIGATAWNY SOUP
PREPARATION TIME 20 minutes, plus making the stock and cooking the chicken and rice (optional)
COOKING TIME 35 minutes
1 tbsp sunflower or groundnut/peanut oil
1 apple, peeled, cored and chopped
1 carrot, peeled and chopped
1 celery stalk, thinly sliced
1 onion, finely chopped
1 green or red pepper, deseeded and chopped
1 tbsp plain white/all-purpose or wholemeal/ wholewheat flour
1 tsp curry powder
½ tsp mustard powder
1.25l/44fl oz/5½ cups Rich Chicken Stock (see page 11) or ready-made stock
400g/14oz/3 cups boneless, skinless cooked chicken cut into bite-size pieces
salt and freshly ground black pepper
cooked white or brown basmati rice, hot, to serve (optional)
chopped coriander/cilantro or parsley leaves, to serve
Heat the oil in a saucepan over a medium heat. Add the apple, carrot, celery, onion and pepper and fry, stirring occasionally, for 3-5 minutes until the vegetables are softened. Sprinkle in the flour, curry powder and mustard and stir for 2 minutes. Slowly add the stock, stirring continuously to prevent lumps from forming.
Season with salt and pepper, cover and bring to the boil. Reduce the heat and simmer for 20 minutes until the apple breaks down, the vegetables are tender and the soup has thickened slightly. Add the chicken and heat through, then adjust the salt and pepper, if necessary.
Put a portion of hot rice, if using, in each bowl. Ladle the soup over it, sprinkle with coriander/ cilantro and serve.
CHICKEN SOUP WITH MATZO BALLS
PREPARATION TIME 25 minutes, plus 2 hours chilling and making the stock
COOKING TIME 1¼ hours
1.25l/44fl oz/5½ cups Rich Chicken Stock (see page 11)
1 large carrot, peeled and sliced
1 leek, halved lengthways, sliced and rinsed
115g/4oz/1½ cups shredded Savoy cabbage
salt and freshly ground black pepper
chopped parsley leaves, to serve
MATZO BALLS
2 large/extra-large eggs
2 tbsp butter, at room temperature
100g/3½oz/1 cup ground almonds
100g/3½oz/1 cup medium ground matzo meal
4-5 tbsp Rich Chicken Stock (see page 11) or ready-made stock
olive oil, if required (optional)
To make the matzo balls, put the eggs in a large bowl and beat with an electric mixer or a wooden spoon for 2-3 minutes until very thick and pale and they hold a ‘ribbon’ on the surface when the mixer is lifted. Beat in the butter, almonds and matzo meal and season with salt and pepper. Gradually add the stock until the mixture is quite thick and sticky. Cover with cling film/plastic wrap and chill for 2 hours.
Bring a large saucepan of water to the boil. Using a wet spoon, divide the matzo ball mixture into 24 equal portions. Use wet hands to roll each portion into a ball. Drop the balls into the water and, just before the water returns to the boil, reduce the heat to low. Simmer for 45 minutes until the matzo balls are cooked through when you cut one open. Gently drain and set aside. If making in advance, rub the balls lightly with oil to prevent them from sticking together.
Put the stock in a saucepan. Cover and bring to just below the boil. Add the carrot and leek and season with salt and pepper. Simmer, covered, for 10 minutes, then gently stir in the matzo balls and cabbage and simmer for another 5 minutes until they are heated through and the carrots are very tender. Adjust the salt and pepper, if necessary, and serve sprinkled with parsley.
COLOMBIAN CHICKEN & CORN SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 40 minutes
1½ tbsp sunflower oil
1 large onion, finely chopped
2 tsp dried oregano
500g/1lb 2oz skinless chicken thighs
1.25l/44fl oz/5½ cups Chicken Stock (see page 12) or ready-made stock
1 floury/russet potato, peeled and grated
1 waxy potato, peeled and diced
3 sweetcorn/corn cobs, husked and each cut into 2 or 3 pieces
salt and freshly ground black pepper
TO SERVE
2 avocados
1 tbsp lemon juice
chopped coriander/cilantro leaves
3 tbsp capers, rinsed
double/heavy cream
Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring, for 3-5 minutes until softened. Stir in the oregano, chicken, stock and grated potato and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 10-15 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside until cool enough to handle.
Add the diced potato and sweetcorn/corn to the pan, cover and return to the boil. Reduce the heat and simmer for 10-12 minutes until the vegetables are tender.
Meanwhile, peel, pit and chop the avocados and toss with the lemon juice, then set aside. Remove the chicken from the bones and cut it into bite-size pieces, return it to the soup and heat through. Adjust the salt and pepper, if necessary. Divide the sweetcorn/corn pieces into bowls and ladle the soup over them. Serve sprinkled with coriander/ cilantro and with the avocado, capers and cream on the side.
SCOTTISH COCK-A-LEEKIE
PREPARATION TIME 10 minutes, plus making the stock
COOKING TIME 40 minutes
2 leeks, trimmed, white and green parts separated
2 tbsp butter
1.4l/48fl oz/6 cups Chicken Stock (see page 12)
500g/1lb 2oz skinless chicken thighs
1 bouquet garni made with 1 bay leaf, several parsley sprigs and 1 thyme sprig tied together
6 prunes, pitted and halved
chopped parsley leaves, to serve
Slice the white parts of the leeks thickly, then rinse and set aside. Quarter the green parts lengthways and finely shred, then rinse and set aside.
Melt the butter in a saucepan over a medium heat. Add the white parts of the leeks and fry, stirring occasionally, for 5-8 minutes until just starting to turn golden. Add the stock and chicken, cover and bring to just below the boil. Skim, then add the bouquet garni and reduce the heat to low. Simmer, covered, for 10-15 minutes until the chicken is cooked through. Remove the chicken and set aside until cool enough to handle.
Add the prunes and green parts of the leeks to the soup and simmer, uncovered, for 5-10 minutes until the prunes are tender. Discard the bouquet garni. Cut the chicken from the bones into bite-size pieces, return it to the soup and reheat. Adjust the seasoning, then serve sprinkled with parsley.
TURKEY & RICE SOUP
PREPARATION TIME 10 minutes, plus making the stock and cooking the turkey
COOKING TIME 35 minutes
1.4l/48fl oz/6 cups Turkey Stock (see page 12) or ready-made stock
2 celery stalks, halved
a pinch of dried chilli/hot pepper flakes, or to taste
85g/3oz/⅓ cup long-grain white rice
100g/3½oz/⅔ cup frozen sweetcorn/ corn kernels
140g/5oz/2 cups shredded Savoy cabbage
200g/7oz/1½ cups boneless, skinless cooked turkey cut into bite-size pieces
1 roasted red pepper in olive oil, drained and finely chopped
2 tbsp chopped parsley leaves
salt and freshly ground black pepper
Put the stock, celery and chilli/hot pepper flakes in a saucepan and season with salt and pepper. Cover, bring to the boil and boil for 10 minutes, then discard the celery.
Cover and return the stock to the boil. Add the rice and boil, uncovered, for 10 minutes. Stir in the sweetcorn/corn and cabbage and continue boiling for 5 minutes until the rice is tender. Stir in the turkey, red pepper and parsley and warm through. Adjust the salt and pepper, if necessary, and serve.
CHICKEN GUMBO SOUP
PREPARATION TIME 20 minutes, plus making the stock and rice
COOKING TIME 1½ hours
55g/2oz/¼ cup butter
2 tbsp sunflower oil
4 tbsp plain white/all-purpose flour
4 garlic cloves, finely chopped
1 large onion, finely chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 celery stalk, thinly sliced
1.5l/52fl oz/6½ cups Chicken Stock (see page 12) or ready-made stock
200g/7oz/2 cups chopped okra
2 bay leaves
2 tbsp chopped parsley
1 tsp dried thyme leaves
2 cans (800g/1¾lb) chopped tomatoes
½ tsp sugar
cayenne pepper, to taste
1kg/2¼lb skinless chicken thighs
salt and freshly ground black pepper
400g/14oz/2 cups cooked long-grain rice, hot, to serve
hot pepper sauce, to serve
First, make a roux: melt the butter with the oil in a saucepan over a low heat (use a heat diffuser if you have one). Sprinkle in the flour and cook, stirring, for 15-20 minutes until it turns a deep golden brown. Watch closely because when the roux starts to brown it will colour very quickly.
Add the garlic, onion, peppers and celery and stir for 5-8 minutes until the onion is softened. Add half the stock, stirring continuously to prevent lumps from forming. Add the remaining stock, okra, bay leaves, parsley, thyme, tomatoes, sugar and cayenne pepper and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 45 minutes. The okra will make the soup glutinous.
Add the chicken, cover and bring to the boil, then skim. Reduce the heat and simmer for 10-15 minutes until the chicken is cooked through and the juices run clear when you cut a piece. Remove the chicken and set aside until cool enough to handle, then cut the meat from the bones into bite-size pieces and return it to the soup. Discard the bay leaves. Reheat, adjust the salt and pepper, if necessary, and serve over the rice with the hot pepper sauce.
DUCK IN GINGER BROTH
PREPARATION TIME 25 minutes
COOKING TIME 1¼ hours
7.5cm/3in piece of fresh ginger, peeled and sliced
4 coriander/cilantro sprigs, roots and stalks coarsely chopped, with the leaves reserved to serve
2 carrots, peeled and thickly sliced, plus an extra ½ carrot, peeled and cut into matchsticks
2 large garlic cloves, chopped
2 star anise
1 large onion, unpeeled and halved 1 large leek, half thickly sliced and rinsed, and the rest cut into matchsticks and rinsed
400g/14oz boneless, skinless duck breasts
4 shiitake mushroom caps, thinly sliced
2 Chinese cabbage leaves, rolled and thinly sliced
2 spring onions/scallions, sliced on the diagonal
light soy sauce or tamari soy sauce, to taste
Put the ginger, coriander/cilantro, sliced carrots, garlic, star anise, onion, sliced leek and 1.5l/ 52fl oz/6½ cups water in a large saucepan. Cover and bring to the boil, then boil, uncovered, for 10 minutes to reduce slightly.
Reduce the heat to low. Add the duck and slowly return the liquid to just below the boil, skimming as necessary. Just before the liquid boils, reduce the heat to very low (use a heat diffuser if you have one) and simmer, covered, for 40-45 minutes until the duck is very tender. Remove the duck from the soup and set aside until cool enough to handle.
Strain the stock into a bowl and discard the flavourings. Return the stock to the washed pan, cover and return to the boil. Thinly slice the duck and set aside.
Reduce the heat to a simmer, then add the carrot and leek matchsticks, mushrooms, cabbage and spring onions/scallions and simmer for 5-8 minutes until they are all tender. Return the duck to the pan and reheat. Season with soy sauce and serve sprinkled with coriander/cilantro leaves.
JERUSALEM ARTICHOKE SOUP WITH DUCK CONFIT
PREPARATION TIME 20 minutes
COOKING TIME 50 minutes
800g/1¾lb Jerusalem artichokes, unpeeled but well scrubbed
3 lemon slices
2 tbsp butter
1 large onion, finely chopped
500ml/18fl oz/2¼ cups whole milk
400g/14oz duck confit, skin and bones removed and meat finely shredded, with a little of the surrounding fat reserved
150ml/5fl oz/⅔ cup single/light cream
1½ tbsp lemon juice
salt and ground white pepper
finely shredded watercress leaves, to serve
Put the artichokes, lemon slices and 750ml/ 26fl oz/3¼ cups water in a saucepan, adding extra water, if needed, to cover the artichokes. Cover and bring to the boil, then reduce the heat and simmer for 20-25 minutes until the artichokes are tender but still holding their shape. Drain, reserving 600ml/20fl oz/2½ cups of the cooking liquid, and set the artichokes aside until cool enough to handle.
Use your fingers to peel the artichokes, then mash them with a fork and set aside.
Melt the butter in the washed and dried pan over a medium heat. Add the onion and fry, stirring occasionally, for 3-5 minutes until softened. Stir in the artichokes, milk and reserved cooking liquid and season with salt and white pepper. Cover and bring to just below the boil, then reduce the heat and simmer for 5 minutes. Meanwhile, heat the duck with a little of its fat in a small frying pan over a medium heat.
Blend the soup until smooth and reheat, if necessary. Stir in the cream and 1 tablespoon of the lemon juice, then adjust the salt and pepper and add extra lemon juice, if necessary. Serve sprinkled with watercress and topped with the duck confit.