Tag: soup

Posted on

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

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

Roast squash, chilli and coriander soup @ndc.ie

 

Roast-Squash-Chilli-Coriander-Soup

Chef: Annie Bell.

Yields 6 Servings

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.

 

Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)
Instructions

1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.

2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.

3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.

4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.

 

HIGH IN VIT A | SOURCE OF VIT C

Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/

Posted on

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

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

Celeriac soup with roasted hazelnuts @rachelallencooks

celeriac-soup-page

A lovely way to start Christmas dinner. Celeriac soup with soda scones

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts

Posted on

Mary Flahavan’s oatmeal vegetable soup

soup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Posted on

Celeriac soup with roasted hazelnuts @rachelallencooks

celeriac-soup-page

A lovely way to start Christmas dinner. Celeriac soup with soda scones

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts

Posted on

Delicate Spinach Soup from Kerrygold

Spinach-Soup-original

Prep:

45 Minutes

Ingredients:

  • 1 lb. potatoes
  • 1 bunch of spring onions
  • 1 ¼ Tbsp. Kerrygold Salted Butter
  • 14 oz. cream spinach
  • 25 ¼ Fl. oz. vegetable stock
  • 1 ¾ Fl. oz. whipping cream
  • Fresh herbs (tarragon, parsley, dill, cress, chervil)
  • Salt
  • Pepper
  • Nutmeg
  • 3 ½ oz. Kerrygold Reserve Cheddar

Directions:

Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.

Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.

http://kerrygoldusa.com/recipes/delicate-spinach-recipe