Leek, Potato and Blue Cheese Soup

Cheese. It's a serious business. And we here at Soup Manors eat more cheese at Christmas than at any other time of the year.  Mainly because we do nothing but sit around watching all 6 Lord of the Rings movies, drinking enormous quantities of red wine and eating biscuits.  And nothing accompanies those things better than a nice bit of cheese (I think any hobbits reading this would agree wholeheartedly)

And this year, much to my surprise, when the hangovers cleared and Frodo had sailed to the Grey Havens, I found that we still had a big hunk of blue cheese left which needed something doing with (as we had decided to get all healthy and didn't really want to be sitting around in our hobbit holes when there was a whole outside world to be getting exercise in) so what better fate for a cheese than to be turned into a soup.  And what better soup to use said cheese in than a Leek, Potato and Cheese soup?

Because I'm being super (soup-er? Geddit?) organised this year I actually got round to making this soup a whole day before I got round to consuming it, so I thought I'd try something that I heard a while ago, which is soup made a day in advance, especially a milky/cheesy soup has its flavour intensified by being kept in the fridge for a day beforehand.  And what do you know, it really works - the soup had a much richer, deeper flavour than other sups of this kind I've made before.  So if you have the time, I highly recommend making your soup in advance.  Its ace...

Ingredients
2 Leeks
300g Potatoes
1 Onion
4 Cloves Garlic
100g Cambazola Cheese
30g Butter
1 Bay Leaf
600ml Vegetable Stock
400ml Milk
Salt and Pepper

Method
1. Peel and chop the potato, leek, onion and garlic. Heat the butter in your soup pan.  Add the garlic, onion and leek and cook for a few minutes with the lid on until everything is soft.  Add the potato and cook for a few more minutes.

2.  Add the stock, bay leaf and thyme.  Bring the soup to a simmer, cover and cook for 15 minutes, until the potatoes are soft and just starting to break up.

3.  Crumble up the blue cheese and add to the soup, along with the milk.  Cook over a gentle heat until everything has cooked through and the cheese has melted into the soup.  Adjust seasoning to taste and serve.  Enjoy!

Krupnik - Polish Barley Soup

So, because I like to have themes on the blog (mainly as it's a good way to get inspiration for new soup recipes), welcome to Polish Month on Soup Tuesday!

I used to live down the road from a rather brilliant Polish restaurant - the food was cheap and cheerful, but blimey it was filling, and I think that's where I first got addicted to Polish cuisine.  The owner / waiter was always helpful in pointing out what was the special of the day and they did some killer pirogi, but one thing I never tried was the soup - being equally as addicted to dumplings as I am to soup, I always went for them first - and occasionally, the restaurant did serve tripe soup (which will be coming to the blog shortly...)

Since starting this blog, I've done a number of East European soups, and they have always been brilliant.  This one is no exception.  Krupnik is a sort of Polish minestrone, it seems - with various recipes adding or subtracting different elements - you could always try it without the mean - but the constant is the pearl barley.  Its a chunky soup that works well (as you would imagine) on a cold night.

Krupnik is not to be confused with the honey sweetened alcoholic drink of the same name, but I'm pretty sure it would go well with this soup too!  Also, the dried mushrooms I used in this recipe were given to me as part of a foodie pen pals parcel ages ago and I'd never used them until now, but they gave a nice meaty edge to the soup.



Ingredients
250g Chicken Breasts
150g Pearl Barley
1 Large Onion
2 Cloves Garlic
2 Carrots
2 Potatoes
1 Leek
1 Stalk Celery
2 Bay leaves
25g Butter
15g Dried Mushrooms
1/2tsp Ground Allspice
1.5l Chicken Stock
Fresh Dill

Method
1. In your soup pan, heat the stock, bringing it to the boil.  Cut the chicken breasts into small cubes, then put them in the stock, poaching them for 3 minutes until the meat is cooked.  Skim any scum from the stock as you do this.  Remove the chicken from the stock and set aside.  Take the stock off the heat for the moment

2. Heat the butter in a large frying pan.  Into this add the finely chopped onion and celery.  Cook until the veg starts to soften, then add the garlic, cubed carrot and leek, cook for another few minutes and then add the cubed potato.  Cook for another few minutes until all the veg is softened.

3.  Add the vegetables to the stock with the pearl barley, allspice and bay leaves.  Wash the dried mushrooms to remove any grit and then add these to the pan also. Bring the soup to the boil and then simmer for 30 minutes. 

4.  Check the mushrooms and barley are cooked and soft, then add the chicken back into the pan and heat through.

5.  Adjust seasoning to taste and then serve.  Garnish the bowls with plenty of finely chopped fresh dill.  Enjoy!

Creme Du Barry : French Cauliflower Soup

A cauliflower recipe, my kingdom for a cauliflower recipe!  A few weeks ago I had a surfeit of cauliflower, doe to getting them two weeks in a row in our veg box delivery and not quite getting round to eating them with anything.  I asked around on twitter and got quite a few suggestions for what to do with the vegetable, as all I could think to do was either cauliflower cheese or a curry, neither of which took my fancy at the time.

One of the recipes that I made was a Cauliflower cake, which was savoury and much nicer than it sounds - indeed, I mainly only made it as a challenge and due to the fact that I seem to be drawn to odd recipes.

Another suggestion, made by Jac on twitter (@clickerjac if you want to follow her) was Creme Du Barry which, contrary to my first guess, is NOT a soup made by or from a guy called Barry but instead a cream of cauliflower soup.  Anyway, Jac sent me a recipe, which I have to admit to slightly altering, just because it's cold and miserable and I felt like jazzing things up a bit to make it a bit more rich and comforting, and here it is...

You could always add some meat to the mix if you wanted - I'm thinking some crispy bacon or cubes of black pudding liberally sprinkled on top would be great too (In fact, what am I thinking, I have no idea why I didn't try that myself.  I must be slipping...)

Ingredients
500g Cauliflower
1 Large Onion
1 Potato
2 Leeks
3 Cloves Garlic
20g Butter
1l Chicken Stock
200ml White Wine
150ml Single Cream

Method.
1.  Heat the butter in your soup pan, then gently sweat the finely chopped leeks and onion for 5 minutes

2.  Add the cubed potato and garlic then cook over a moderate heat for a further 5 minutes.

3.  Add the wine and simmer until the liquid has reduced by half.

4.  Add the stock and cauliflower florets, but put a few aside for later.  Bring the soup to the boil and then simmer for 30 minutes, until the cauliflower is cooked through and soft.

5.  Take the soup off the heat, leave to cool and then blend until smooth, then return to the pan.

6.  In a frying pan, heat some more butter and then gently fry the remaining cauliflower florets until they are golden.

7.  Heat the soup up, then add the cream and season to taste.  Serve and garnish with the fried cauliflower florets.  Enjoy

Snert : Dutch Pea Soup

Today's soup entry is sort of a cheat, as eagle-eyed readers will remember that I've made it before.  Last time it appeared, it was called Erwtensoep, but the recipe is also known as Snert, so by cleverly changing the name, I'm hoping to throw people off the scent.

The reasons for repeating myself are threefold.  1 is that as part of my Postcrossing recipe experiment, a nice Dutchman suggested I make it, as Erwtensoep is a Dutch recipe, plus he made me a hand-drawn postcard, so how could I refuse. 2 is the fact that it's cold and pea and ham soup in any form is a brilliant cold weather recipe, and finally reason 3 is that I found out I could swap the ham hock for pig's trotters, and I've always wanted to make a soup with pig's trotters in it.

Oh, and it's called 'Snert'  How could I resist...

However, there was one slight problem with the pig's trotters.  After putting them in the soup, then fishing them out to strip the meat off (See recipe below) I found out, much to my horror, that there appeared to be no actual meat on them anywhere.  Now, never having used trotters before, I have no idea whether this is normal, or have I been sold a couple of duff pigs feet?

If you can't get trotters, or just plain don't want to use them, I suggest swapping a small ham hock or knuckle.  I wasn't too disappointed in the lack of trotter meat, as just their presence in the soup added a wonderfully meaty flavour to the stock.

Ingredients
300g Split Peas
1.5l Chicken Stock
2 Pigs Trotters
100g Smoked Bacon
2 Carrots
1 Large Onion
3 Leeks
1 Stalk Celery
Small Bunch Flat Leaf Parsely
300g Smoked Sausage 

Method
1.  Roughly chop the carrot, celery and onion.  Remove the green parts of the leeks and chop those too, but put the white parts aside for later as well as half the carrot.

2.  Put the chopped vegetables in the soup pan, along with the  trotters, stock, bacon and split peas.  Bring the pan to the boil, cover and simmer for 2 hours, until the peas have softened and the trotters are fully cooked through.

3.  Take the pan off the heat, remove the trotters and allow everything to cool. Blend the soup until it is smooth

4.  Remove the meat from the trotters.  Add this back to the pan, along with the finely sliced white parts of the leek and the remaining carrot, and simmer for another 15 minutes, until the leek is soft.

5.  Slice the smoked sauasage and add this to the pan, letting it heat through for about 5 minutes

6.  Serve in warm bowls, garnished with parsley and slices of sausage.  Enjoy!