Traditional Dutch Pea Soup

Photo 2013-07-14 7 23 51 PM

I had this made for me about 17 years ago by a Dutch lady who spoke no english! I absolutely loved it but I lost contact with her and thought that my chances of ever getting that recipe were lost as well. When I saw this recipe in a magazine a few weeks ago I got so excited as it looked so authentic, then to my surprise I found that it had been submitted by a friend of mine! This recipe had been under my nose for all this time and I had no idea! I have tried it. It brought back all those wonderful memories and is an amazing soup that will warm up your body and soul! Thanks Caryn for a great recipe!

2 Cups (500ml) dried green split peas

10 cups (2.5l) vegetable stock

250g gammon or back bacon

6 large celery sticks, thinly sliced

4 large carrots, peeled and sliced

3 medium potatoes, peeled and chopped

2 onions, chopped

2 leeks, washed and sliced

Salt and ground pepper

2 x 24cm rookworst or German smoked sausages, sliced into 1cm thick pieces

Stokbrood or french loaf to serve

 

1. Heat the peas, stock, gammon or bacon in a large saucepan over a medium heat for about 50 – 60 minutes, stirring regularly. skim off any foam that forms on the top.

2. Remove the gammon or bacon, cool slightly, and slice into strips. Keep aside.

3. Add the celery, carrots, potatoes, onions and leeks to the soup and boil for about 30 minutes or until soft. Taste and season. STIR OFTEN!!

4. Return the gammon or bacon to the soup with the rookworst or german sausages, and cook for about 5 – 10 minutes.

5. Blitz in the sauce pan with a hand held blender until smooth and thick.

Serves 6 – 8

Recipe by Caryn Edwards

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Creamy Tomato Soup

Tomato Soup Pic

Pure decadence and comfort food! This gorgeous soup will put a smile on your face and make you feel all warm and fuzzy inside. One of the reasons I love winter! 🙂 Enjoy xxx

2 Cans of peeled tomatoes

5 onions, finely diced

2 chicken stock cubes, crumbled

250g cream cheese (Philadelphia brand is good)

Freshly ground salt and pepper

2 bay leaves

800 mls water

125 mls fresh cream

Parsley to garnish (optional)

-In a large saucepan, saute the onions in a little bit of oil until softened slightly. Add the tinned tomatoes, water, stock cubes, bay leaves. Bring to a boil and then turn the heat down to a fast simmer. Cover and cook for 30 minutes.

– Remove the bay leaves. Add the cream cheese and cook for a further 10 minutes, stirring every few minutes.

– Blitz the soup with a hand blender or in a food processor until smooth.

– Add the cream, adjust the seasoning and server garnished with a touch of parsely.

Serve with cheesy garlic bread

Photo courtesy of google.com

Amazing Wild Mushroom Soup

mushroom soup

A friend of ours made this when we went there for dinner and after the first mouthful I was already begging for the recipe! My mom used to make mushroom soup when I was younger and this soup came the closest to her recipe which I was so happy about! Its absolutely delicious!!

50g dried porcini mushrooms

250ml boiling water

30ml olive oil

1 onion, chopped

10ml chopped garlic

50g butter

600g exotic mushrooms, chopped

a few sprigs of thyme

1.5 litres of vegetable stock

Salt and Pepper

250ml cream

Grated rind of 1 lemon

30ml lemon juice

– Cover the porcini mushrooms with the boiling water and set aside for 30 minutes. Drain and reserve the liquid. Chop the mushrooms.

– Heat the olive oil in a saucepan and fry the onion and garlic until soft. Add the butter and all the mushrooms and fry until soft.

– Add the reserved mushroom liquid, thyme and stock and simmer for about 20 – 30 minutes until the mushrooms are soft.

– Remove and cool slightly. Puree with a hand blender until smooth.

– Season to taste and stir in the cream, lemon rind and juice.

– Heat through and serve.

Recipe by Angela Day

Photo courtesy of google.com

Gorgeous Butternut Soup

pumpkin-soup

This recipe was given to me about 10 years ago by a friend of mine and I have never used anything else! Sometimes I have popped in some sweet potatoes for a difference and that works so well. But this is honestly the nicest butternut soup recipe!  Serve topped with whipped cream and a sprinkling of paprika and enjoy!

500g peeled butternut – cubed

25ml oil

10mls butter

1 large onion, chopped

1 heaped tbs sugar

2 medium potatoes, peeled and cubed

2 carrots, diced

5ml ground ginger

5ml ground cinnamon

1 litre chicken stock

250ml milk

5ml honey

2ml paprika

salt to taste

FOR A DIFFERENT TASTE, ADD 1tsp CURRY POWDER (optional)

– Add butternut to oil and butter, together with onion, potatoes, carrots, ginger and cinnamon. Toss together over low heat for about 5 mins, then add stock, milk honey, sugar paprika and salt to taste.

– Bring to the boil, half cover and simmer until vegetables are soft, cool a little and then puree until smooth.

– Adjust seasoning, then reheat over low heat, stirring and serve with either chopped spring onions or parsley and paprika on top.

Hint: Add a little more salt and then put in a generous amount of cream into the soup itself – delicious!

Recipe by Carol Elliott