Indian Lambs Liver Soup

I love offal.  Two of my favourite meals of all time are Steak and Kidney Pie and Liver & Onions (Is this the diet of an old man?).  If I'm in a restaurant and there's a dish containing any form of offal at all, I'm all over it.  Of course, I'm aware that I'm in a minority in this love, but there it is.

For me, the question isn't 'why would you eat that?' but rather 'Why WOULDN"T you eat that'?  Offal - and all those other overlooked bits like tongue and cheek - are tasty, unusual and cheap.  In a world where people are going crazy over such boring fare as pulled pork and gourmet burgers, I'd rather have a bit of Lamb's Liver or Ox Heart Ragu any day.  In fact, could there be a market for an offal-based fast food outlet on every high street? I'd eat there, for sure.  Although I may be one of the only ones.

What am I, chopped liver?

Despite this love of all things offal, I haven't done too many soup recipes that show this off - there was Menudo, a tripe soup, that I blogged a while ago, and while I've had quite a few in my to-soup list for a while, I haven't gotten round to making them.  Until I found this little gem of an Indian soup recipe.  Like the Beetroot Rasam that I blogged recently, it should be cooked in a pressure cooker, but as I still haven't extended the kitchen, I made this in a pan.  Many of the recipes I found for this soup used just water, not stock, but I found that just a little bland, and if there's one thing I can't abide it's a bland soup...

If anyone has any other suggestions for soup recipes containing offal of any kind, I'd love to hear them, and maybe put them on the blog for the rest of the world to enjoy.  Also, if you think you don't like offal, dig out a cool sounding recipe and give it another go, you might be surprised!

Ingredients
350g Lambs Liver
2 Onions
4 Tomatoes
1.2l Stock
2tsp Ground Cumin
2tsp Ground Coriander
1tsp Ground Black Pepper
1tsp Turmeric Powder
1tsp Red Chilli Flakes
2tsp Garlic Purée
1tsp Ginger Purée
1/2tsp Garam Masala
Coriander Leaves

Method
1. Place the tomatoes in boiling water for 5 minutes, then remove the skins, de-seed and finely chop them

2.  Heat some oil in your soup pan.  Peel and finely chop the onions.  Gently fry them for 5 minutes, until they start to colour.

3.  Wash and thinly slice the lamb's liver.

4.  Add the chopped tomatoes, liver, garlic and ginger puree and fry for another 5 minutes

5.  Add the stock, bring the soup to a boil, cover and simmer for 20 minutes, until the liver is soft

6. Taste and adjust seasoning.  Serve garnished with some chopped coriander leaves.  Enjoy

Matar ka Shorba - Indian Pea Soup

This is pea soup recipe number 5 on the blog!  Who would have thought that I could get so much mileage out of the humble pea?  And unlike the others, which are variations on two themes, this one is a little different.

You could use frozen peas or fresh, but the great thing about frozen ones is that using those makes this pretty much a cupboard soup - as long as you have a vaguely well stocked spice cupboard - and the fact that its quick and easy to throw together, like most soups, makes it perfect for a tasty lunch or when surprise visits happen.  In fact that could apply to most soups - they really are perfect food, aren't they?

Also, I love the fact that a curry sauce is also known as gravy, as you all know just how much I love gravy.  I assume that the term was taken to India by the British, but you, lovely readers, may know better.  If so, please let me know...

Ingredients
250g Peas
1 Large Onion
1 Tin Chopped Tomatoes
1 Bunch Spring Onions
1tsp Garlic Purée
1tsp Ginger Purée
2tsp Turmeric
2tsp Coriander
1 Green Chilli
1tsp Garam Masala
1tsp Mustard Seeds
1tsp Cumin Seeds
4 Cardamom Seeds
2 Bay Leaves

Method
1.  Heat some oil in your soup pan.  Once it's hot, add the mustard seeds, cumin seed, cardamom and bay leaves and fry them for 2 minutes, so they flavour the oil.  Watch out, because the mustard seeds can pop in the oil and go everywhere!

2.  Add the finely chopped onion, garlic and ginger puree, then cook through until the onions are browned a little

3.  Add the chilli, turmeric and coriander, stir them through the onions, and then add the tomatoes, cooking until everything reduces down to a thick, spicy paste.

4.  Add 900ml of water, chopped spring onions and half the peas.  The other half of the peas should be smashed to a pulp - I used the end of a rolling pin - and then added too.  Add some salt, then bring the soup to a simmer, cover and cook for 25-30 minutes.

5.  Add the garam masala and then serve.  Accompany with naan or boiled rice.  Enjoy!

Curried Leek & Potato Soup

So, after a slight break in service whilst we dismantled the entire Soup Lab, moved it about 500 meters and rebuilt it in a top secret location, I'm back.  That's right, I moved house to somewhere much nicer and without all the flights of stairs to climb with heavy shopping.  As a consequence of this, I've been a little too busy over the last few weeks to put up any posts.  I now have a fully functioning kitchen again, so here goes a quick one.

This was a veg box recipe, as in the veg box delivery we get every week provided all the ingredients.  Initially, it was going to be a straight leek, potato and blue cheese soup, but then an accident with the blue cheese (we ate it on Friday) plus the realisation that I'd done something very similar on the blog before made me change my mind.

So we have Curried Leek and Potato soup, which I have to admit to adding way too much chilli to, rendering it unedible to those members of Team Soup who have a lower tolerence to hot foods than I do, and also lack the asbestos tongue that I gained when I was bitten by a radioactive... No, wait, that was Spider-man, wasn't it?

Anyway, be careful when adding the chilli to this recipe, unless you want to have to make cheese on toast for your significant other, despite slaving over a hot soup all afternoon.  (This isn't the first time this has happened either, the infamous Tom Yum incident of 2011 still sends hot, burning shivers down my spine...

Ingredients
6 Leeks
1 Onion
1 Medium Carrot
2 Medium Potatoes
3 Garlic Cloves
Small Piece of Fresh ginger
1.2l Chicken Stock
1tsp Coriander
1tsp Cumin
1tsp Turmeric
1tsp Mustard Seeds
1tsp Cumin Seeds
Pinch Chili Flakes
Salt and Pepper

Method

1.  Remove the tough green part of the leeks and then thinly slice the rest.  Finely chop the onion and carrot

2.  Heat some oil in a large pan.  Gently sweat the leeks, onions and carrot for 5 minutes, until they soften. Add the garlic, grated fresh ginger and spices and sweat for another 2-3 minutes, so the vegetables get covered in the spices.

3.  Add the stock, bring the soup to the boil and then cover and simmer for 30 minutes. Check seasoning and adjust to taste.

4.  Whilst the soup is simmering, peel the potatoes and cut into small (less than 1cm) cubes.  Heat some oil in a frying pan.  Over a gentle heat, fry the potato cubes until they brown and are ccoked through - this should take about 10 minutes.  Throw the cumin seeds in a few minutes before the potatoes are done

5.  Serve the soup topped with a handful of the potato cubes.  Garnish with some fresh coriander and serve.  Enjoy!

Honey Roasted Parsnip Soup

 First off, let me apologise for there being no soup recipe last week - possibly the first time I've ever missed a post (but not really - it seems I've missed quite a few...)  Anyway, the reason for my absence was that I was in Bruges, enjoying the sights and tastes of a quite beautiful city.  I ate deep fried gravy (Bitterballen)  which has already featured on the blog, and Flemish Rabbit stew, which I shall attempt to replicate this weekend (Any Belgian readers who have a recipe, feel free to send 'em my way...) as well as many, many beers, waffles and frites.

Over the next few weeks, I'll be having a Belgian soup special, in the manner that last year we had Dutch week, so stay tuned for that.

In the meantime, let me introduce you to this week's soup.  Regular readers may remember my dismay when a few weeks ago, my vegetable box did not deliver on its promise of parsnips.  Well, this week (Huzzah!!!) there be parsnips in that thar box (Did pirates eat parsnips?) so I can make parsnip soup. The vegetable box, by the way is from Yorkshire Farm Shop

The last time I tried to make parsnip soup, it was a parsnip and cranberry recipe that ended up like pink wall-paper paste, so this time I was determined to avoid repeating that mistake.  I can't stand those soups that are thick and gloopy, so I always strain through a sieve or add more stock to keep the consistency, well, soupy.

I guess you could make it without the crispy bacon bits, and use vegetable stock instead of chicken if you are a vegetarian (or 'fussy eater' as my Grandma would have put it)*

*My Grandma's views are not the views of Soup Tuesday or its writers...

Ingredients
450g Parsnips
1 Large Onion
1 Medium Potato
1 Medium Carrot 
1.2l Chicken Stock
2tbsp Honey
1tsp Turmeric
1tsp Grated Ginger
1/2tsp Chili Powder
2 Cloves of Garlic
3 Sprigs Fresh Thyme
Salt 
Pepper

Garnish
1 Parsnip
150g Bacon

Method
1.  Heat oven to 180ºc.  Peel the parsnips and cut into sections.  Slice the onion into wedges.

2.  In a bowl, mix the parsnips and onions then drizzle them with oil, the spices, ginger and garlic, then add the honey an mix everything together so the vegetables get coated in all the other flavours. (Really get your hands stuck in there, as Jamie would have it, or you could just use a wooden spoon and not get your hands all sticky...)

3.  Roast Onion and parsnip for 30 minutes, until everything is nice and golden brown.  Check regularly, so the parsnips don't burn.  You can always add a little more oil if you wish.

4.  Remove from the oven and allow everything to cool for a while.  Peel and cub the potato and carrot

5.  In your soup pan, heat some oil, then fry the carrot and potato until they start to brown.  Then add the stock to the pan, as well as a few sprigs of fresh thyme.  Bring the soup to the boil and then cover and reduce to a simmer. Cook for 20 minute, or until all the vegetables are soft

6. Meanwhile, make your parsnip crisps for garnish.  Slice a parsnip very thinly - you could use a mandolin, but I just used a vegetable peeler.  Coat the strips in oil, season and then the oven on a baking tray, pre-heated to 160ºc for 25 minutes, turning half way through.  Also, I fried some bacon until crispy to use as a garnish as well

6.  Remove from the heat and allow to cool, then blend until smooth, return to the pan and heat through and serve, garnished with the parsnip crisps and crispy bacon.  Enjoy!

Spicy Cauliflower and Chard Soup

 After the craziness of the Olympic Food Challenge, normal service resumes now (although I know it's not Tuesday, but hey, I have made soup).  We have been, for the last few weeks, getting a veg box every week, and so for the next few weeks, I'll be making some random soups, based on whatever comes in the box on a Thursday.

After the random allocation of countries in the Olympic Food Challenge, I like the idea of this.  Also, I was running out of inspiration for new soups every week.  Now I have all the ingredients I need quite literally on my doorstep.

Today's soup is a bit healthy as I've been working odd hours and days this week, eating junk food and generally feeling a bit run down - hopefully all the vegetables will perk me up as I'm working until Sunday (today is my only day off - hence the non-Tuesday soup)

When I blended it all together, I was vaguelly horrifed as it appeared at first glance that I had made piccalilli soup - and I hate piccalilli.  However, after the chard and coconut milk was added, it no longer looked like piccalilli, and definately didn't taste anything like piccalilli. (Did I mention I can't stand the stuff?)

Recipe after the jump >>