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SOUP
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for Dough Boys
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Fisher's Famous Bacon Bone
Soup
Smoked
bacon bones can be quite salty so it is advisable to wash thoroughly
before cooking
Ingredients:
5-8 bacon bones soup mix 2 bay
leaves salt white pepper black pepper corns
crushed onion salt
oregano soy sauce
swede potatoes carrots celery 3 onions capsicum
spring onions
Preparation:
Place
your bacon bones in a large stock pot and cover with water. Bring water
to boil and turn down to simmer for 80 mins.
Remove the bones and remove all the meat With fresh water, place
meat and King's soup mix and bring to boil. Then Simmer for 20 mins.
Wash and peel your vegetables and place ALL the peelings in a large pot.
Cover with water add salt, pepper and a dash of soy sauce and boil.
Strain the liquid from the peelings into the soup mix pot and discard
the peelings.
Method:
Place half the
chunky diced veges into a saucepan with a little salt and black pepper
and boil until tender.
Drain 95% of water and puree with hand wand , then set aside.
To Main
stock pot, add white pepper ( no salt ), onion salt,
oregano, crushed pepper corns, bay leaves and balance of chunky
vegetables.
Cover and let simmer for 40 mins. Add pureed veges and stir in well.
Simmer for further 10 mins and soup should thicken up.
Serve with real fresh bread and lashings of butter.
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Chicken Soup
Family Traditional Soup made by my ma
from way back and is magnificent served with real fresh bread and
lashings of butter.
Take 5 chicken thighs and cover with water
Add 1 tsp of salt 1 onion chopped 1 tsp of crushed
peppercorns 5 garlic cloves crushed.
Bring to boil and simmer for 30 mins Remove chicken thighs and set
aside To the pot, now add the leaves of 4 celery stalks
the peelings of 4 carrots 2 bay leaves and let this simmer
Scrape the outer fat off the chicken thighs and remove the chicken meat
Set aside to cool Now place all the bones back into the pot and
bring back to boil and then simmer 15 mins
Strain the juices and return to the pot and add a pkt of Kings soup mix
(discard the peelings) Stir cover and simmer for 30 mins
While this is happening, chop up your carrots into chunky pieces
chop up your celery stalks and chop 3 potatoes chopped into 2 cm
squares.
Add all this to the pot with a chicken oxo cube and cover and cook until
vegetables tender. Remove 1/4 of the vegetables and place in bowl.
Using a stick blender and a little soup juice, mash these vegetables to
make a thick consistency.
Break up the chicken into small pieces, add to the pot for the last
5-10 mins.. This ensures the chicken is not overcooked and remains
tender.
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Spicy Thai Chicken Soup
Slice and fry 2 onions and 1 tsp crushed
garlic in a little oil. Add 2 tsp ground cumin 1/2 tsp
turmeric, 1/4 tsp chilli powder .
Finely grate the rind and add juice of 2 limes (lemon is fine). Fry
until fragrant and add 1 litre of chicken or vegetable stock . Mix all
well.
Now add 400ml coconut cream 2 tbsp fish sauce 2 tbsp fresh chopped
coriander and salt and pepper to tatse
Add 300g cooked , shredded chicken. Bring to the boil. turn down
and simmer 15 mins.
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French Onion
Place 4
tsp of butter in large saucepan and throw in 4-5 halved and thinly
sliced onions, cook and stir on medium 25 mins or until golden
brown
You can add a tsp of sugar to help caramelise the onions Slowly stir in a tablespoon of flour and stir for about a minute
or two
Put in two cups of water Now make a broth ~ 3 cups of
hot water one oxo beef cube tsp of beef powder good squirt of
worcestershire
sauce some black pepper and a pkt of maggi french onion soup mix
( you can replace the soup mix with a tsp of marmite/vegemite )
Whisk all together pour this into the mix stir and bring to the boil
for a minute or two Now turn heat way down low and let simmer for
20 mins
(You can add a 1/2 cup of white wine to the
soup mix if you wish)
Bread:
Take a french stick
and slice directly across place these pieces in an oven on tray at
150c for about 15 mins turning once and they will go quite hard
Place grated gruyere cheese on top When your ready to serve your
soup lightly sprinkle parmesan cheese on soup and grill the loaf
till the gruyere just melts and place one or two on top of the soup
Variations:
Simply cut the french stick diagonally and add pre cooked crispy bacon
pieces and gruyere cheese on top
Melt the cheese in oven and serve
as a side with soup Gruyere is an acquired taste and you can
simply substitute tasty cheese
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Roast Onion Soup
Preheat
the oven to 190*C
Ingredients:
1 large bulb unpeeled garlic 5 tbsp olive oil
10 brown onions, peeled and quartered 2 tsp brown sugar
sea salt and ground pepper
1 tbsp plain flour 6 cups beef
stock 2 cups chardonnay 1/2
cup fresh parsley chopped shaved parmesan cheese to garnish
Method:
Wrap garlic and coat with 1 tbsp olive oil in an aluminium
foil parcel and seal. Place garlic parcel and onions, cut side down in
roasting pan.
Drizzle onions with the remaining oil and sprinkle with
the brown sugar and roast for 50 minutes or until the garlic and onions
are soft.
Remove the garlic from the aluminium parcel and allow to cool. Cut into half and squeeze the soft garlic pulp into a saucepan along
with onions.
Place over a medium heat..
Stir in the flour. Add 1 cup of beef stock and stir with a wooden spoon
until thick, smooth paste forms.
Add the remaining stock and
chardonnay and
simmer for 15 minutes. Stir in parsley. Season with
salt and pepper.
Serve soup garnished with a
little shaved parmesan, and grilled garlic bread on the side.
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Winter Vegetable
Soup
fresh
chopped parsley for garnish
Ingredients:
4 cups vege stock 4-5 cups water with 1 pkt maggi
oxtail soup I pkt kings vegetable soup mix shin bone meat
with bones 2 stalks diced celery
1 crumbled beef oxo cube Peel and grate ~ 1 parsnip +
1 small swede + 2 carrots
Method:
Add everything into a stockpot
and simmer for about 90 mins. Remove the shinbone meat from bones and
add back
into soup mix. Season.
Serve in deep bowls with sprinkle of parsley as garnish. Nice with
wholegrain rolls and boiled buttered potatoes on the side.
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Tomato and Vegetable
Soup
6 spring onions 2 green peppers 2 cans tomatoes
3 large carrots 300gm mushrooms 1 bunch celery
half head of cabbage
3 pkts onion soup mix 1-2 cubes of chicken bouillon 1
lge bottle veggie juice.
Cut up and mix all ingredients together and place in stockpot. Fill pot
with water til it just covers vegetables. Bring to the boil and turn to
low.
Simmer til cooked, about 1.5 hours. Blend or leave as normal.
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Tomato Soup
Ingredients:
3 kg
chopped tomatoes 2 chopped onions 3 cloves garlic 1/2
cup sugar 1/2 tsp
pepper 11/2 dtsp salt 1 tsp celery seed
3 sprigs parsley 2
cubed
zucchini or peppers 1/8 tsp ground cloves.
Method:
Boil together till soft 30-45
mins. Put through Mouli. Reheat and melt 75g butter and mix with 2
tbs flour to thicken.
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Roast Tomato Soup
Nice served with garlic bread
Cut about 10
large tomatoes in half and place cut side down on tin foil in a baking
tray along with several whole peeled cloves of garlic.
Drizzle with olive oil
and add 1 tbsp brown sugar and rock salt Bake 180C for about an
hour.
In a frypan, fry 5 onions until browned and 3 - 4 rashers
of bacon until just crisp. Chop up bacon rashers.
When cooked, place
in large saucepan with tomatoes, 1/2 cup boiling water and simmer. Mash
up the garlic cloves and add to the pot.
If too thick, add more boiling water and stir, add black ground pepper some
fresh chopped basil, 1 tsp dried oregano and salt to taste.
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Kumara Soup
Ingredients:
500g
Kumara
75g
butter
11/2 cups water
1/4 cup of cream 1
tsp curry powder 2 tsp chicken stock powder
3
cups milk
1-2 cloves garlic
Method:
Melt the butter and add the
crushed
garlic and curry powder, cooking
lightly
Peel Kumara and
slice into 1 cm thick pieces.
Add to saucepan and
cook
in butter mixture
for
1-2
minutes without browning.
Add
water,
cover
and cook until tender
Add
stock powder.
Puree
using hand blender adding the milk to thin to desired consistency
Add cream and reheat gently without boiling
Variations:
Replace milk with 1 x can of low fat coconut milk and
1/2 x cup of milk.
Add chopped coriander before
serving.
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Easy Pumpkin Soup
1
kg peeled, roughly chopped pumpkin 2 quartered onions 2 peeled
garlic cloves 2 tsp sugar 2 tsp chicken stock powder
2 tsp green herb stock powder 1/2 tsp grated nutmeg
Cook all together til pumpkin softens and then blitz in blender or with
hand wand
Retain required amount for meal and freeze balance for
future use.. Now thin down the soup with milk and stir adding sprig of
mint on top.
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Pumpkin Soup
Ingredients:
2 rashers bacon 1 medium onion
2 cups steamed pumpkin 1 pint stock 1/2
tsp salt 1 tsp curry powder pinch of thyme 1 tsp soya sauce
Method:
Cut bacon
into small pieces and sauté with onions using a little butter. Add
steamed , mashed pumpkin and remaining ingredients.
Simmer until
flavours blended. Blend with electric wand and add a little cream if
desired. Sprinkle of parsley on top. Taste, adjust seasoning
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Creamy Pumpkin Soup
Electric
hand wand is ideal
Ingredients:
1 tbsp butter 1 large onion,
chopped 2 cups chicken stock 1 kg steamed pumpkin, peeled 2 tsp grated fresh root ginger
1 tsp ground nutmeg 2 tbsp cornflour 2 cups milk salt and
freshly ground black pepper 2 tbsp chopped parsley
Method:
Heat butter in a large saucepan. Add onion and cook for 5 minutes. Puree
the steamed pumpkin, ginger and nutmeg with the chicken stock.
Now add to the onions. Cover and let simmer for 15 - 20 minutes or
until the ingredients are tender. If required, puree the mixture again.
Mix the cornflour into a small amount of the milk, then stir in the
remaining milk. Add to the soup mixture.
Reheat, stirring
constantly, until the soup thickens, then season with the salt and black
pepper. Sprinkle of chopped parsley on top.
Variations:
Grate some potatoes
or kumara into the mix while simmering
Replace milk with
1 cup of milk
and
1/2
cup of cream.
Add 1 tsp of curry
powder or some very finely chopped rosemary.
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Thai Pumpkin Soup
Can be made
mild or hot by the amount of chilli added
In a saucepan, heat 1 tbsp
butter over low heat. Cook 1 sliced clove garlic, 1 onion and preferred
amount of chilli until
fragrant.
Stir in 2 cups chicken stock 11/2 cups coconut milk and 4
cups cut and peeled pumpkin. Bring this to a boil and cook until pumpkin softens.
Blend
the soup in batches to a smooth or slightly chunky consistency, whatever
you prefer.
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Bacon Hock and Pumpkin Soup
To be made in Crockpot
Bring to boil 2 bacon hocks.
Drain water after few minutes boiling. Place in crockpot and cover with
fresh water add some pepper. ( No salt )
Add soup mix, then grate celery ~leeks ~ sliced pumpkin ~ carrot ~
potato ~ kumara ~ swede. ( add or omit any you wish )
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Oxtail Soup:
Serves
4-6 serves.
1 tbsp oil 1 oxtail cut into joints 2 onions
1 celery stalks 1 carrot 50gm swede 2 litres
water 2 oxo beef cubes 1 bay leaf
1/4 tsp mixed herbs 50gm butter 50gm flour
4 tbsp sherry 1 tbsp chopped parsley.
Heat oil in heavy pot and brown oxtail pieces Chop up all the Vegetables
and add to pot. Cook 'til golden. Add the stock, bring to the boil
Add seasonings and herbs. Simmer for 1 1/2 hours skimming often. Take
out oxtail and remove meat from bones. Discard the bones.
Leave soup to cool completely. Remove fat from the surface. Heat the
butter and flour together to make a brown roux
Gradually add to the skimmed soup, whisking until well mixed and
slightly thickened. Add Sherry and simmer 15 mins.
Taste and adjust seasonings then add o xtail meat pieces and simmer till
heated through Serve sprinkled with parsley on top.
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