Tag: soup

Asparagus Cream Soup Recipe

Ingredients (4 servings):

  • 1/2 kg green asparagus
  • 2 medium potatoes
  • salt and freshly ground black pepper to taste
  • 200 ml sour cream

Preparation method:

  1. Wash the asparagus stalks, tear their lower woody third of each stalk.
  2. Peel the potatoes and to the pot and using a hand blender dice them into 2cm cubes.
  3. Place the asparagus stalks and the diced potatoes into a large enough pot.
  4. Cover with water, season with salt and pepper and bring to boil.
  5. Cook over medium heat till the potatoes are soft.
  6. Take out of the pot a few asparaguses and cut their tops and set them aside for the garnishing.
  7. Return the rest to the pot and using a hand blender, puree the vegetables to a smooth paste.
  8. If the soup is still too thin, bring to a boil and simmer a few minutes over low heat, stirring constantly, until the soup is thick to your liking.
  9. Serve hot in soup plates, garnish with some of the asparagus tops and a large dollop of sour cream. Grind some extra black pepper on top.

Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

Ingredients (1-2 servings):

  • 400 g Vietnamese hard shell clams
  • 300 ml elderflower cordial
  • 2-3 garlic cloves
  • 1 teaspoon ginger freshly minced
  • 1 small dried red chilli
  • 1-2 teaspoons fish sauce
  • 1 lime
  • 1-2 green onions

Preparation method:

  1. If using frozen clams, leave them in cold water for half an hour or so.
  2. Wash them in two bowls of water until the water in the bowl is clear.
  3. Chop the garlic.
  4. Chop the ginger.
  5. Chop the dried chilli into flakes.
  6. Chop the green onion and parley.
  7. Cut the lime into wedges.
  8. Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
  9. Squeeze the juice of a quarter of a lime.
  10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
  11. Adjust the taste with fish salt and black pepper to your liking.
  12. Serve with chopped green onions, chopped parsley and some lime wedges.

Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

Ingredients (8-10 servings):

  • 1.5 kg tripe precooked
  • 1.5 kg turkey wings
  • 3 medium onions
  • 3-4 bay leafs
  • 1 bulb of garlic
  • 3 green chilli peppers
  • 3 celery stalks
  • 200 g tomato puree
  • 1 tablespoon oregano
  • 1 tablespoon sweet paprika
  • 2 limes
  • 1 kg of oyster mushrooms
  • 1 medium red onion for garnishing
  • a bunch of parsley or coriander leaves for garnishing
  • salt and pepper to taste.

Preparation method:

  1. Wash the tripe in 1-2 bowls of fresh water.
  2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
  3. Disjoint the turkey wings.
  4. Clean the garlic cloves.
  5. Add the tripe to a large cooking pot ( I used an open fire kettle because I cooked outside). Fill with enough water to cover it. Start cooking.
  6. Add the turkey pieces, onion, garlic and bay leaves.
  7. Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
  8. Chop the grilled chilli peppers.
  9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
  10. Season with the sweet and hot paprika.
  11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
  12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
  13. When the tripe and turkey have cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
  14. Slice thinly the red onions.
  15. Chop the parsley.
  16. Cut the remaining lime into wedges.
  17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.