After being away for several weeks, I was keen to get back into the kitchen. Its surprising how much I missed being behind the cooker!! To really give myself a nice cooking session I decided to cook a nice 3 course dinner.
The evenings have started getting a little colder, I therefore thought a nice warm soup would be great. I decided to create a nice cream of mushroom soup, this recipe is perfect as it’s quick to make. It’s also very easy to do and tastes fantastic.
I was expecting it to be a little thicker but this didn’t take anything away from the taste, to thicken it id probably just add more mushrooms next time.
The first thing to note is the mushrooms, I decided to use two different types. Closed Cup and chestnut, I felt this gives it a nice additional flavouring with the chestnut mushrooms. It is only a subtle flavour but I do think it’s worth it 🙂
I placed the butter into a large frying pan and once melted added the chopped onions, chopped celery, thyme and garlic until the onions were soft and transparent. I chopped the mushrooms and added these into the mixture and cooked for 5-10 minutes, until the mushrooms begin to soften.
Boil the vegetable stock and add this to pan, leave to simmer for a good 30 minutes. Allow this to cook for another 5 minutes whilst continuing to stir.
Transfer to a food processor to blitz all of the bits into a nice smooth cream of mushroom soup. If you like soup that has no bits in it then you could put it through a sieve. I didn’t do this as I do love a few bits in my soup. When ready to serve pour in the creme fraiche and mix in until it’s all combined.
I poured the soup into the bowls, added a bit of chives for decoration and a few drops of olive oil that has been infused with white truffle. This did add a nice extra flavour and would recommend it, as an alternative you could use more cream fraiche or olive oil infused with garlic.
To accompany the soup I sliced some bread, added some oil on each side with salt and pepper and grilled it….yummy!!
Give it a go and let me know what you think in the comments below
Have a friend that would like this cream of mushroom soup recipe? Please use the share buttons below to share this recipe with your friends.
A friend of ours gave us some home grown parsnips. I wanted to make something nice with them and not just a roasted side dish. As the nights are getting colder, I thought a nice Parsnip Soup would be perfect.
To give it that little extra taste I was going to use a little curry powder. I do however have a big thing for Paprika at the moment. I decided to replace the curry powder with smoked paprika, yummy!
Parsnips are a perfect vegetable, there is almost no fat, cholesterol and has no sodium. They also help with raising energy and lowering blood pressure because of the minerals and vitamins it contains.
I personally think this is one of my favourite soups and not just because of the parsnip. It has a nice smoky kick when you first taste it. Straight after the initial kick you get the sweet taste of the parsnips. The two flavours to me seem to fit perfectly together.
Parsnip soup is very easy to make and doesn’t take too long. It’s all done in one saucepan as well so really saves on the washing up!
In a large saucepan add the oil and butter and leave this for a few minutes on a medium heat to melt. Whilst this was melting I chopped an onion and 3 garlic cloves. Drop these into the melted butter and give it a good stir.
I find it’s important to make sure the oil/butter has coated all of the onions. These should be left to cook for 10 minutes until the onions were soft. Make sure to stir every so often though so none of the onions burn.
I then added the vegetable stock and the milk and gave this a good stir. Add the peeled/chopped parsnips with a pinch of salt and pepper and give it a good stir. Let this cook until the parsnip is cooked and a knife can go through.
NOTE: Don’t worry if you think the milk is curdling or separating from the oil. When you use the blender it will mix it all together.
Pre-heat a oven at roughly 180 degrees.
Whilst the parsnip soup is cooking get another parsnip and peel the skin away.
Using a peeler, peel lengths of the parsnip to form parsnip crisps. Spray an oven tray with fry-light and place the parsnip crisps on with a little gap between each one. Spray some more fry-light on the top and sprinkle with salt.
Alternatively you could also put oil over them if you don’t have/don’t use fry-light.
Pop in the oven and cook until brown and crispy.
Once the parsnips in the soup are soft.
Take the soup off the heat and with a hand blender, blend until smooth. You could use a food processor if you don’t have a hand blender.
Put back on the heat and add the paprika. Give it all a good stir so you can make sure all of the paprika has been stirred into the parsnip soup. If you don’t like things with too much of a kick, add the paprika gradually. Taste the soup and if you can handle more, add a little more.
Spoon the paprika parsnip soup into your bowls. Sprinkle a little paprika and then top with your parsnip crisps.
Get some nice fresh bread and enjoy!
Like I said this has got to be one of my favourite soup recipes and would recommend giving it a go.
Let me know what you think in the comment below. If you do like the recipe please do share with your friends!
I appreciate it!
We had friends round for a meal so I was in my element and wanted to make a nice 3 course dinner, this pea soup was the starter that I decided to do. I have done a few soups in the past so thought a nice soup would be a good starter.
I made a broccoli and stilton soup before which was very nice but wanted to try something different and that’s when I thought about pea. Initial it was going to be a pea and mint soup but then started thinking about the traditional dish pea, ham and eggs.
That’s when I decided to make a nice pea soup and grill some prosciutto for the ham element and then place a nice poached egg in the middle, the pea soup was easy and quick to make but more importantly it really did taste amazing!
I know a number of soups recommend blitzing everything in a blender and then putting it through a sieve to remove any bits, I didn’t do this. To be honest I prefer a nice lumpy soup as it gives it a really nice texture which I find homely, perfect if you’re looking for comfort food.
I also decided to make the soup in the morning and reheat it in the evening and then do the prosciutto and egg, it tastes just as good and is a perfect way of doing it so you don’t need to make everything in one go. The first thing you want to do is finely chop the onions and garlic and sweat these off in a saucepan with a couple of tablespoons of oil. Cook these for roughly 10-15 minutes, until they are soft and golden.
Add 1 litre of vegetable stock and cook on a medium heat until it starts to boil, once it does add the peas and asparagus, pop on the lid and leave to cook for around 30 minutes or until the peas and asparagus are cooked and soft. Once fully cooked put through a blender, this pea soup recipe does make a decent amount so I had to do this in a couple of batches.
Once done add the double cream and give it a good stir through and season, if you’re having it now keep it on a low heat to keep it warm whilst you work on the ham and eggs. For the prosciutto I just teared it into rough bits and put into a saucepan and cooked until it was fully cooked.
Whilst this is cooking you want to heat up a large saucepan of water for you to use to poach the eggs. If you need a good method of poaching eggs check out this tutorial: http://amateurchef.wpengine.com/how-to-poach-an-egg/
Once the eggs are done, spoon out the soup into bowls, add the egg on top and sprinkle the cooked prosciutto. Add some seasoning and enjoy!!!
Broccoli and Stilton soup is perfect for those cold days and I find it perfect for a dinner party. The nice thing about this soup is that it doesn’t take very long at all to make and contains a good amount of vegetables.
I didn’t always like stilton, in fact when I first tried it I absolutely hated it. Now its a different story, whether its because I have had it more or because my taste buds have changed as I got older.
Stilton for me now is a must whenever I have a cheese board, so adding this into soup is perfect.
Serve the broccoli and stilton soup warm and even add some salt & pepper to season nicely.
Give it a try and let me know what you think of it below in the comments 🙂Continue reading