Tag: soup

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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

 

Posted on

Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

 

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Neven Maguire’s Seafood Chowder from The MacNean Restaurant Cookbook #CoCavan

By Neven Maguire

Celebrity Chef

This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Ingredients

  • 1 tblsp rapeseed oil
  • 1 tblsp butter, softened
  • 2 large potatoes, cut into 1cm (1/2in) dice
  • 1 small onion, cut into 1cm (1/2in) dice
  • 1 carrot, cut into 1cm (1/2in) dice
  • 1/2 small leek, cut into 1cm (1/2in) dice
  • 1 tblsp plain flour
  • sea salt and freshly ground black pepper
  • 150 ml (1/4 pint) dry white wine
  • 300 ml (1/2 pint) fish stock (page 254)
  • 100 g (4oz) skinless salmon fillet, cut into cubes
  • 100 g (4oz) smoked coley fillet, cut into cubes
  • 100 g (4oz) cooked mussel meat
  • 100 g (4oz) cooked peeled prawns
  • 150 ml (1/4 pint) cream
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh dill
  • 1 tblsp parsley oil (page 250), to garnish
  • fresh micro salad, to garnish
  • makes about 1.2 litres (2 pints)
  • 250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
  • 3 leeks, trimmed and chopped
  • 3 carrots, chopped
  • 1 fennel bulb, chopped
  • large handful of fresh parsley, roughly chopped
  • 175 ml (6fl oz) dry white wine
  • 100 g (4oz) fresh flat-leaf parsley
  • 100 ml (3 1/2fl oz) rapeseed oil
  • sea salt

Method

  • Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
  • Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
  • To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.

Method

  • Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
  • Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
  • At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.

Method

  • Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
  • Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.

Notes

Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

 

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Apple Parsnip Soup @KerrygoldUSA

Ingredients:
  • 4 ounces Kerrygold Unsalted Butter
  • 1 large shallot, minced
  • 1 leek (white part only), halved lengthwise, washed and dried, cut into ¼ inch pieces
  • 1 clove garlic, crushed
  • 1 large (¾-pound) Yukon Gold potato, peeled and cut into 1-inch pieces
  • 2 parsnips (about ½-pound), peeled and cut into 1-inch pieces
  • 2 Granny Smith apples, peeled, cored and chopped into 2-inch pieces
  • 5 cups vegetable broth
  • 2 cups apple juice
  • 1 cup whole milk
  • ½ cup flat leaf parsley
  • Kosher salt and freshly black pepper
Directions:

Place a large saucepan on the stove over a medium heat. Add the butter, and when melted, add shallots, leeks and garlic and using a wooden spoon to occasionally stir. Cook until leeks are tender, about 7 minutes.

Add the potato, parsnips and apples and cook until just potatoes are starting to soften, about 5 minutes.

Add the broth and apple juice; reduce stove temperature to a simmer. Cover the saucepan and cook until the vegetables are very soft, about 30 minutes.

Remove the saucepan from the heat, add the parsley and using a blender, or an immersion blender, thoroughly purée the mixture.

Return the saucepan to the stove over a medium-low heat and stir in the milk. Heat the soup, stirring occasionally, until the soup is heated through and boils. Taste and season with salt and pepper.

Tasted and perfected in the Sur La Table kitchen.

APPLE PARSNIP SOUP

 

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Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

  • 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
  • 900ml (1½ pints) lamb or chicken stock
  • 50g (2oz) pearl barley, washed
  • 225g (8oz) potatoes, cut into chunks
  • 225g (8oz) carrots, thickly sliced
  • 225g (8oz) leeks, well trimmed and
  • thickly sliced
  • 225g (8oz) pearl onions, peeled
  • 100g (4oz) rindless piece of smoked
  • bacon, diced
  • 2 fresh thyme sprigs
  • sea salt and freshly ground
  • black pepper
  • chopped fresh flat-leaf parsley,
  • to garnish
  • turnip mash with crispy bacon and onion, to serve (optional)
  • colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

  • 275g (10oz) Flahavan’s
  • Progress Oatlets
  • 225g (8oz) butter, at room
  • temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little
  • extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries,
  • roughly chopped
  • 100g (4oz) white chocolate,
  • finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

Posted on

Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

 

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Darina Allen’s Sea Spinach Soup @ballymaloecookeryschool

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.

50g (2oz/1/2 stick) butter

110g (4oz/1 cup) onion, chopped

150g (5oz/1 cup) potatoes, chopped

600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water

425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)

salt and freshly ground pepper

225-350g (8-12oz/3 cups) sea spinach, destalked and chopped

Freshly ground nutmeg

‍

Garnish

2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional

Freshly chopped parsley

Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.

Liquidise and taste and add some freshly grated nutmeg.  Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley

Ballymaloe Cookery
@BallymaloeCS

 

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Avonmore Tomato & Basil Soup

avonmore tomato & basil soup

Quick, easy, warming – home warming and delicious

Ingredients

  • 25g Avonmore butter
  • 1 small onion, chopped
  • ¼ clove garlic finely chopped
  • ½ tbsp tomato puree
  • Pinch of sugar
  • 900g/2lb fresh vine ripened tomatoes cut in quarters
  • ½ organic chicken stock cube, dissolved in 100ml hot water
  • 85ml Avonmore cooking cream
  • ½ tsp freshly chopped basil
  • Sea salt & freshly ground black pepper

Directions

Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.

Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.

Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.

Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.

http://cookwithavonmore.ie/recipe/tomato-basil-soup-2/