Soups: Liquid to nourish (+ recipes)

There is no more effective antidote to the winter blues than a warming bowl of soup. A universal favourite, soup comes in more varieties than any other dish. In Asia, noodle soups tend to be considered more of a meal or snack, while others such as miso or some Chinese soups are served as drinks to accompany a meal. These are enjoyed for their health-giving properties. Western soup menus offer clear consommes and broths, velvety smooth veloutes and bisques, and chunky chowders and minestrones. They can be served as starters or mains, depending on their heartiness.
The basis of a good soup is stock prepared from meat, chicken, fish or vegetables.
Animal- and fish-based stocks add protein to soups, improving the flavour and nutritional balance. Liquid stocks, packaged in shelf-stable cartons, are readily available from supermarkets. Fresh, chilled beef, chicken and fish stocks are available from selected butchers and supermarkets.
Vegetarians and people with allergies can rejoice. New to the market are Massel liquid stocks tasting like beef or chicken but are sans both. They are also lactose-, gluten- and preservative-free.
I often make my own stock and freeze it in user-friendly quantities. It's cheaper, however, it does take time.
To make about two litres of chicken stock take t 2kg of chicken carcasses and place in a saucepan with two litres of water, two teaspoons of salt, a large bunch of parsley and other herbs, some chopped celery, onion and carrot and bring to the boil. Skim the surface of any froth then simmer on very low heat for three to four hours. Strain, cool, then refrigerate. When well chilled, the liquid will turn to jelly because of the gelatine extracted from the bones and meat. If a darker stock is required the chicken carcasses and vegetables should first be browned in butter or oil.
Beef stock is prepared in a similar way but requires at least six hours of gentle cooking and the bones should always be browned first.
Recipes
THAI-STYLE PUMPKIN SOUP WITH PRAWNS
1 tbsp canola oil
400g can thick coconut cream
1-2 tbsp red curry paste, or to taste
700g peeled, seeded and chopped pumpkin
2 cups chicken or vegetable stock
1 tbsp each palm or brown sugar, fish sauce
16 shelled and de-veined raw prawns
1/2 cup small basil leaves
2 kaffir lime leaves, finely shredded
Heat the oil with a quarter of a cup of the coconut cream in a medium-sized saucepan. Stir in the curry paste, cooking for two to three minutes. Add the pumpkin and stock. Simmer until tender. Cool a little, then puree in a blender. Return to the saucepan. Add the palm sugar and fish sauce. Add the prawns and simmer for about one minute, until cooked. Stir in the basil and remaining coconut milk. Warm through. Divide the soup and prawns into four serving bowls.
Garnish with the kaffir lime leaves.
Serves 4.

LEEK & POTATO SOUP
I used Massal chicken-style stock, which is vegetarian.
400g leeks
500g potatoes, peeled and diced
2 each: onion, carrots, celery stalks, diced
2-3 tbsp olive oil
3 cloves garlic, crushed
1 litre chicken-style stock or vegetable stock
Salt and freshly ground black pepper to taste
Trim the ends from the leeks, removing the coarse green leaves. Quarter the leeks, then thinly slice. Heat the olive oil in a large heavy-based saucepan. Gently saute the leeks until softened. Add the remaining vegetables and saute, stirring, until the carrots have softened, about six to eight minutes. Add the stock and bring to the boil. Cover and simmer on low for about 15 minutes, until the vegetables are fully cooked. Season. Puree, either with a handheld blender or in a food processor. Reheat carefully and serve.
Excellent served topped with whipped cream or yoghurt.
Serves 6.

SPINACH & BROCCOLI SOUP
250g each: spinach leaves, broccoli florets
2-3 tbsp olive oil
1 onion, finely sliced
Salt and pepper to taste
2 cloves garlic, crushed
3 cups vegetable stock
1/2 cup sour cream
Coarsely chop the spinach and broccoli. Heat the oil in a saucepan. Saute the onion until softened. Add the green veges, seasonings, garlic and stock. Cover and simmer for about 20 minutes, until tender. Puree, either with a handheld blender or in a food processor. Stir in the sour cream and carefully reheat.
Great served topped with extra sour cream.
Serves 4.

GOULASH SOUP
300g topside or blade steak
2 tbsp olive oil
2 each: onions, garlic cloves, diced
2 tsp paprika
1/2 tsp chilli powder
70g tomato paste
1/4 cup red wine
1 litre beef stock
1 each: large carrot, red pepper (capsicum), medium potato, diced
1 tbsp caraway seeds, finely chopped
Finely grated rind of 1 lemon
Cut the beef into 1cm cubes. Heat the oil in a large saucepan. Saute the beef until browned. Add the onions and garlic and saute until the onions are soft. Stir in the paprika, chilli powder and tomato paste. Add the red wine. Simmer, stirring, for about five minutes. Add the stock and bring to the boil. Add the carrot, red pepper and potato. Simmer until tender. Add the caraway seeds and grated lemon rind and simmer for one minute.
Serves 4-6.
www.janbilton.co.nz