Soup it up... (+recipes)

Soup is probably as old as the history of cooking. Combining meats and vegetables in a large cauldron with water, herbs and spices provided nourishing treats for all socio-economic groups and cultures. But soups have also evolved according to local ingredients and tastes. Advances in technology have brought us dried soups in packets, all of which should be limited to tramping and camping trips - they are light to carry and quick to prepare but relatively tasteless and definitely not as nutrient-packed as a soup prepared from scratch. Canned soups were available in the 19th century and earned popularity with soldiers and cowboys.
And they are still found in many Kiwi pantries - they are relatively inexpensive but nothing tastes as good as home-made.
Soups available in plastic pouches from chillers are almost "gourmet'' in comparison - but very expensive. For the price of one pouch serving two people, you could make a pot of soup to serve six or eight. The average price for a pouch of pumpkin soup from the supermarket chiller is about $5.50 for two servings. Half a pumpkin, plus two onions, a little oil and seasonings costs about $5 for eight servings plus.
And there's nothing quite like the aroma of a good soup simmering on the hob. Served with crusty bread, a soup can be a meal in itself. Thinner soups make excellent starters.
Consomme, the thinnest of all soups, was developed in France in the late 1700s. A French king was so enamoured with himself that he had his chefs develop a soup that would allow him to see his own reflection in the bowl. True or not, consomme is perhaps the best pre-dinner soup as it sharpens rather than dulls the appetite.
RECIPES
ZESTY MEXICAN-STYLE SOUP
1 tbsp olive oil
1 medium onion, diced
4 cloves garlic, chopped
1-2 red chillies, seeded and diced
1 each: medium red pepper (capsicum), courgette, diced
3 cups chicken or vegetable stock
1 cup each: finely chopped cabbage, frozen corn kernels1 400g can each: diced tomatoes, red kidney beans, drained
1 tsp each: dried oregano, ground cumin 1/2 cup each: chopped coriander, chopped pumpkin seeds
Salt and pepper to taste
Heat the oil in a medium saucepan. Saute the onion, garlic, chillies and red pepper over medium heat for about 5 minutes, stirring often.
Add the courgette, stock, cabbage, corn, tomatoes, beans, oregano and cumin.
Simmer for about 20 minutes. Add the chopped coriander, pumpkin seeds, salt and pepper. - Serves 6
CREAM OF CELERY & KUMARA SOUP
Spinach leaves add a little colour to this soup.
6-7 stalks (about 450g) celery and leaves, diced
4-5 spinach leaves, chopped
250g kumara, peeled and diced
2 cups vegetable or chicken stock
25g butter
1 medium onion, diced
3 tbsp flour
2 cups milk
Salt and pepper to taste
Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft. Puree until smooth.
Melt the butter in a large saucepan. Saute the onion until tender. Stir in the flour. Gradually stir in the milk, cooking on low heat until thick. Slowly stir the puree into the white sauce. Season. Heat through. Great served topped with crumbled blue cheese, grilled bacon rolls or Cambodian pesto. - Serves 4-5
CAMBODIAN PESTO
An excellent garnish for creamy soups.
5 kaffir lime leaves, ribs removed
cup coarsely chopped coriander leaves and stalks
cup chopped parsley Salt and pepper to taste
1 tsp lime juice
2 tbsp olive oil
Place all the ingredients in a small blender and pulse until almost smooth. To serve, place a small teaspoon of the pesto on the top of each bowl of soup and swirl. Only a little is required. Store any remainder covered in the refrigerator. Makes about 3 tablespoons.

OLD-FASHIONED PEA & HAM SOUP
2 cups dried green peas
1 bacon hock
1 bunch fresh mixed herbs such as thyme, basil, rosemary, chives
2 litres hot water or vegetable stock
1 each: onion, carrot, small swede, diced
Wash the peas well and soak while preparing the other ingredients.
Place the hock in a large saucepan with the herbs, water and vegetables. Add the drained peas.
Slowly bring to the boil. Remove the surface foam, cover and simmer for about 2 hours, until the meat and peas are tender. Remove the hock, allow to cool a little then discard the skin and bones. Finely dice the meat.
Puree the soup then return to the saucepan with the meat. Simmer for about 15 minutes. - Serves 6-8
CHICKEN CONSOMME WITH RAVIOLI
Other stuffed fresh pasta could replace the ravioli if preferred.

1.5kg chicken
1 large onion, halved
2 medium carrots, peeled and sliced
1 medium swede, peeled and halved
4 celery stalks with leaves
6 black peppercorns
1 tsp salt
6 stalks parsley
Garnish: 1 cup neatly diced carrot, blanched
6 fresh ravioli
2 tbsp finely chopped parsley
Place the chicken in a large saucepan and cover with cold water. Add the other ingredients. Slowly bring to the boil, skimming off any foam on the top.
Cover and simmer for two hours.
Remove the chicken, cool and store in the refrigerator for use in another recipe or for sandwiches.
Strain the stock. Return to a clean saucepan and bring to a simmer. Add the carrot and ravioli and simmer until the ravioli are cooked.
Stir in the parsley and serve.
Excellent served as a starter. - Serves 6
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