Celeriac and leek soup with Kara

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Mar 122014


Celeriac and leek soup with Kara
Recipe type: Soup
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small head celeriac, trimmed and cut into large dice
  • 2 medium leeks, trimmed and chopped
  • 1 litre/41/2 cups Kara coconut milk or oat or soya milk
  • sea salt and freshly ground black pepper
  • 2 handfuls roasted cobnuts of hazelnuts, chopped or 2 handfuls roasted pumpkin seeds, chopped
  1. Put the celeriac into a pan with the leeks and coconut milk. Bring slowly to the boil and simmer, with the lid on, for 15-20 minutes or until the celeriac is quite soft. Purée thoroughly in a food processor and, if you would like the soup really smooth, press it through a sieve.
  2. Chop the roasted nuts or pumpkin seeds either by hand or in a food processor. If you use a food processor make sure that you do not reduce them to dust.
  3. Reheat the soup and season to taste with sea salt and freshly ground black pepper and then serve hot, sprinkled with the nuts or seeds.

Roast Garlic Soup

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Mar 082014

Roast Garlic Soup

Roast Garlic Soup
Recipe type: Soup
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
  • 4 bulbs garlic
  • 3 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 2 leeks, washed and chopped
  • 1 onion, chopped
  • 6 tablespoons plain flour
  • 1 litre chicken stock
  • 5 tablespoons sherry
  • 225ml single cream
  • 1 tablespoon lemon juice, or to taste
  • salt to taste
  • freshly ground pepper
  • 2 tablespoons chopped fresh chives
  1. Cut off top ¼ inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  2. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  3. Puree soup in batches in a blender or food processor.
  4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Castilian Garlic Soup Recipe – Sopa de Ajo

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Mar 072014

Spanish Garlic Soup

Castilian Garlic Soup Recipe - Sopa de Ajo
Recipe type: Soup
Cuisine: Spanish
Serves: 6
Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon soups are popular, due to the long, cold winters in the region.
  • ⅓ cup olive oil
  • 3 cloves garlic, sliced
  • 3½ ounces Spanish cured ham, (subsitute cured ham like Virginia ham) cut into ¼” cubes
  • 2-3 slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"
  • 1 tbsp sweet paprika
  • 1 quart water
  • salt to taste
  • 6 eggs
  1. Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Sauté for a few minutes on medium heat.
  2. Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5-10 minutes.
  3. To poach the eggs, break them into the soup, and carefully add to the soup one at a time.
  4. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

Pumpkin & Ginger Soup

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Feb 122014


Pumpkin & Ginger Soup
Prep time: 
Total time: 
Serves: 4
Riverford’s Liz & Caroline Asteraki favourite recipe
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, roughly chopped
  • 1kg squash or pumpkin, peeled, deseeded & diced
  • 5cm piece of fresh ginger, peeled & finely chopped
  • 1 tsp honey
  • 1ltr veg or chicken stock
  • milk to thin the soup
  • sea salt & ground black pepper
  • sprinkling of paprika or nutmeg
  1. Heat the oil in a large pan.
  2. Add the onion and cook slowly, stirring occasionally, for 8-10 mins, without colouring.
  3. Add the squash, ginger and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 mins until the squash is tender.
  4. Blitz in a blender.
  5. Reheat, adding just enough milk to thin the soup to the consistency you want.
  6. Season and sprinkle over a little paprika or nutmeg to serve.