Category Archives: soup

February 10, 2021

Bright Food for a Dirty Day

By lettercollumkitchenproject

Today was not an outside day.

A big wind, very cold and occasional snow flurries, which is a romantic way of describing West Cork’s attempt at snow which is really large drops of frozen rain. After a quick run around to feed the chickens I was back inside again.

It was the perfect day to hang out in the kitchen.

I spent the morning trying a couple of new recipes then turned my eyes to lunch.

We are still ploughing through our rapidly deteriorating frozen by mistake pumpkins. At this stage the chickens are getting as much of each pumpkin as we are but we’re getting places. We’ve been eating them in many guises, today’s collaboration was with beetroots and coconut which made a delicious and warming soup full of antioxidants to beat the bugs

Beetroot, Pumpkin and Ginger Soup

1 large red onion

75mls olive oil

2 sticks celery

300g pumpkin

450g beetroots

1 finger of fresh ginger

700mls vegetable stock

200ml coconut milk

Peel and chop the onion. Heat a pot, add a little olive oil and the onion then cook on a medium heat. Cut the celery lengthways then dice into small pieces. Add to the pot and give a stir.

Peel the pumpkin and chop into chunks, then peel the beetroot and chop into a dice – the beetroots are going to take longer than the pumpkin to cook. Stir these both into the pot and season with a little salt. keep cooking on a medium heat, reducing the heat if they begin to brown or stick.

Peel the ginger and chop small. Add to the the vegetables, cook for a couple of minutes, then add the stock. Bring to the boil then simmer for 25-30 minutes, until the vegetables are tender.

Stir in the coconut milk then buzz everything to a smooth puree. It should be good and soupy but if it’s too thick thin with little water. Season with salt and black pepper and you’re ready to go.

Some fresh chopped herbs would be good but I wasn’t heading off outside to pick any!

Leave a comment   |  tags: , | posted in beetroot, General foodie news, gluten-free, pumpkin, soup, vegan, vegetarian

January 20, 2021

Excited About Chickpeas

By lettercollumkitchenproject

I’m not sure where the chickpeas we can usually obtain come from but generally they are old. Old and hard and take a very long time to cook so when I saw that the olive guys in our local Neighbourhood Food had imported chickpeas and pinto beans I had to try them.

I’m always on the lookout for good chickpeas – I’m possibly one of the only people that travel home from Spain with dried chickpeas in my bag. A true chickpea geek. Big fat chickpeas that only take 30-40 minutes to cook make me very happy. They obviously haven’t been sitting about in dusty depots for months on end.

I cooked some of the above prize chickpeas this morning after soaking them overnight. The weather was awful – torrential rain – it seemed pretty obvious that what we needed was warming sustenance so I made this dish. I’m never quite sure whether it’s a soup or a stew but the recipe is an old favourite. Sometimes I make it with spinach and sometimes with kale, depending on what I have and on the tomato front just use the best you have – fresh or canned. One thing is for sure – you will have a delicious bowl of bright nutrition to beat the rainy day blues.

And the new chickpeas cooked up a dream.

Chickpeas, Spinach and Coriander

250g dried chickpeas, soaked in cold water overnight – or 2 cans

2 onions – peeled and finely chopped

100mls olive oil

2 stems celery- diced

3-4 carrots- peeled and diced

3 cloves garlic- peeled and finely chopped

1-2 chillies (Optional) – chopped finely

2 big tomatoes or 1 can – chopped

1 tsp turmeric

1 tsp ground coriander

800mls vegetable stock/chickpea liquor

1 bunch spinach or kale – 2 big hanfdfuls when shredded

1 bunch fresh coriander – parsley or chervil work too if that’s what you have

salt and black pepper

Put the chickpeas to cook. Drain and cover with water. Bring to the boil then cover and turn to a simmer. Cook until tender – anything between 30 mins and 3 hours , depending on the vintage of your chickpeas. Take off the heat and reserve the cooking liquor.

Heat a large saucepan then add the olive oil and chopped onions followed by the celery and carrots . I chop and add in that order, adding a little salt as I go. Cook the vegetables on a medium heat until they begin to melt down but don’t brown.

Stir in the garlic and chilli, cook for a couple of minutes then stir in the tomatoes. Let the tomatoes melt down then add about 800mls reserved chickpea liquor or vegetable stock or a mix of the two. Bring to the boil and leave to simmer for 20 minutes. It’s up to you whether you eat this a s stew or soups add more stock if needed

This is when I popped up the garden and picked some spinach and chervil. The recipe does call for coriander but our coriander is in animated suspension at the moment but we do have a healthy amount of chervil Basically use what you have!

Wash the spinach and remove any thick stems then gather it up and chop into thin ribbons. Stir this into the pot, allow everything to return to the boil then take off of the heat. Taste and add salt and ground black pepper. I use a hand held blender to give the soup a couple of buzzes – very quickly – just enough to create a little background creaminess. Chop the herbs and stir in.

Admittedly this makes a large pot but I put a picture up on the family WhatsApp and it was soon devoured!

It’s ideal to share but it would also freeze well

Leave a comment   |  tags: , , | posted in chickpea, dairy free, General foodie news, gluten-free, One pot wonders, soup, spinach, vegan, vegetarian

January 15, 2021

Winter Garden Soup

By lettercollumkitchenproject

Each evening I go to the garden to give the chickens their afternoon tea. It’s pretty slim pickings for them now that the shop is closed so their tea isn’t a gourmet selection anymore but fortunately the chickens are still tuned in to the universe and their inner egg radars have turned back on. It is amazing how quickly the incremental increase of daylight brings on the eggs so to thank them I prowl around the garden looking for green things to supplement their diet.

It’s surprising what’s out there. It’s not growing very quickly – more like suspended animation but there’s always something. Yesterday evening I came down to the house with a head of fennel, some leeks and a bunch of kale – I soaked some cannellini beans and we were set up for today’s lunch.

Soaking dried beans for this recipe is optional as canned beans also do a good job. The bonus of cooking dried beans is the cooking liquid makes a great base for the stock. A Parmesan rind is a definite bonus if you have one. I didn’t this time but I did find some pumpkin that needed a home while I was searching the fridge which was great for the colour scheme.

Winter Garden Soup

1 onion

100mls olive oil

1-2 stems celery

Parmesan rind – optional

1 bulb fennel

2 leeks

a bunch of kale

250g diced pumpkin

200g dried cannellini beans or 1-2 cans

2 sprigs of fresh rosemary

1 litre vegetable stock or stock plus bean water

salt and pepper

If you’re using dried beans soak them in cold water overnight. The next day drain them, put them in a saucepan and cover them with water. Bring to the boil then simmer gently, covered with a lid for – now this is the mystery bit as it depends how old the beans were – anything between 40 mins and 2 hours. I keep checking. When they are cooked take them off the heat. Drain them and reserve the cooking liquid for the stock

Peel and chop the onion. Heat a medium/large saucepan, add the olive oil and the onion, give it a stir then turn the heat to medium.

Cut the celery in strips lengthwise then chop into a dice. Stir in with the onions.

If you have a Parmesan rind add it now.

Wash the fennel, cut it into half then slice thinly. Add to the pot. Season with a little salt and give it a stir.

You should be able to hear the vegetables sizzling. If you can’t increase the heat.

Trim the leeks – don’t cut all the green bit off, just the scraggy bits. Rinse well under running water to remove all dirt then slice into 1cm pieces. Add to the pot and stir.

Dice the pumpkin into 1cm cubes . Strip the rosemary from the woody stem and roughly chop. Add to the pot

Wash the kale then strip from the stem and chop into thin ribbons. Season with a little more salt and stir well.

Cook until the vegetables melt down. This sweetens the vegetables and enhances the flavours. Add the vegetable stock/bean water then bring to the boil. Stir in the beans then simmer for 15-20 minutes.

Season with salt and pepper. If you have used a parmesan rind take it out and discard (chickens love them!).

I like to give the soup a quick mash to encourage creaminess but don’t overdo it.

2 Comments   |  tags: , , , , , | posted in beans, fennel, General foodie news, kale, One pot wonders, pumpkin, soup, vegan, vegetarian

January 13, 2021

Hey Presto Pepper Soup

By lettercollumkitchenproject

The recent lockdown landed a large amount of vegetables into our kitchen – not a complaint but to be truthful too much of anything looses it’s appeal. We’ve been cooking our way through a box of red peppers and now we’re nearing the bottom they are beginning to get a little shabby so today I took the wrinkliest and made them into red pepper and tomato soup. This is super popular in our shop where we take a box of peppers, chop them up and toss them in olive oil and roast them in the oven. Ditto with ripe tomatoes.

Today’s recipe is made in a less industrial style. I didn’t even turn the oven on as roasting three peppers was definitely not going to save the planet, instead I slowly cooked them into sweet submission in a saucepan on the hob. We have eaten all of our fresh tomatoes so I used a can which always makes sense if it’s not tomato season or you don’t have any that need immediate attention.

Apart from the core flavourings – onion and celery – I added a tablespoon of red lentils, just to give the soup some body. Sometimes I use a diced potato but the choice is yours. Whatever you choose to use should remain anonymous in the soup – it’s just got a job to do not a starring role.

Red Pepper and Tomato Soup

3 red peppers

1 onion

1-2 stems celery

2-3tbs olive oil

1 can tomatoes or 6 ripe tomatoes diced

1 tbs red lentils or 1 potato peeled and diced

1 tsp ground cumin

800mls vegetable stock

salt and pepper

Peel and chop the onion finely. Heat a saucepan, add the olive oil and onions then cook on a medium heat.

Chop the celery and add to the pot.

Wash and deseed the peppers then chop into small chunks. Add to the pot with a good pinch of salt and give everything a stir. Cook until the peppers begin to melt down, stirring from time to time.

Once the peppers have softened stir in the tomatoes, vegetable stock, ground cumin and lentils (or diced potato). Bring to the boil then simmer for 15-20 minutes. Take off the heat, buzz until smooth, taste and add more salt if needed.

3 Comments   |  tags: , , | posted in General foodie news, soup, vegan, vegetarian

April 3, 2020

Time for Chickpeas

By lettercollumkitchenproject

This is a recipe from the ‘live to be one hundred’ collection. Revithnos is a chickpea soup from Sifnos in Greece.  It’s cooked slowly using just a few key ingredients – chickpeas, onion, olive oil, lemon and bay leaves. The slow cooking makes the chickpeas velvety soft in an emulsion of olive oil and onion which is brightened up with a squeeze of lemon juice. I seldom cook this dish as it takes a long time to cook but time is something we have plenty of at the moment. Although don’t confuse taking time with having to do a lot as after the initial cooking of the onions and bringing everything to the boil this more or less looks after itself.

Today’s revithnos did take a long time, especially as our Irish bought chickpeas must have been sitting in a warehouse for months if not years. I soaked them for 48 hours then cooked then for five hours by which time we were hungry and the dish was not ready so we resorted to blasting them in the pressure cooker for 10 minutes. They were good, softer would have been better but our appetites got in the way of culinary excellence.  Next time I will seek out fatter and younger chickpeas but I still love the simplicity of this dish and even old chickpeas make a richly satisfying  one pot wonder

Here’s the recipe although the cooking times are variable and it’s also possible to cook this entirely stovetop – or blast it in the pressure cooker if your hunger gets the better of you.

 

 

Revithnos – Chickpea Soup

 

350g chickpeas

150mls olive oil

2 large onions

2-4 cloves garlic

1 -2 bay leaves

big strip of orange peel – skin only

lemon juice

salt and pepper

water

a handful of parsley

 

Soak the chickpeas over night then drain well.

Peel the onions and garlic and chop finely.

Put the olive oil into a heavy pot and heat gently. Add the chopped onion and cook until the onions melt down but don’t let them brown. Stir in the chopped garlic and cook for a further two minutes then add the chickpeas , orange peeland bay leaf. Stir everything together for a few minutes then add enough water to cover everything by 2-3cm. Bring to the boil, reduce to a low simmer and cover with a tight fitting lid. Cook for one to one and a half hours or until the chickpeas are soft.

Stir in the juice of a lemon , add a little more water if it looks like it’s getting dry and season with a little salt. Pop the pot into a low oven , 150c, oven for an hour.

Serve with a little chopped parsley. 

 

Leave a comment   |  tags: , , , , | posted in beans, chickpea, dairy free, General foodie news, Greek, One pot wonders, Sifnos, Greece, soup

October 23, 2019

Vampire Soup with Optional Eyeballs

By lettercollumkitchenproject

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Beetroots have been around since the Romans who enjoyed their earthy charm.  The root and leaves have been eaten for centuries. They also had a moment of glory when it was discovered that beetroots could be converted to sugar but these days these brightly coloured vegetables are known more for the fact that they’re packed with vitamins, minerals and antioxidants. The colour of the beetroot that makes everything that it touches turn some shade of pink/red/purple seems to perk people up. Antioxidants or not their colour certainly cheers things up on a rainy day

 

To celebrate Samhain and Halloween I ‘ve made this this sensational Vampire soup with optional eyeballs. The soup is in fact a sophisticated marriage of beetroot and fennel gently cooked into sweet submission and adorned with crème fraiche but with a little imagination and a few peas it transforms into a ghoulish delight.

 

The Vampire title may entice your children to try this stunning soup and the optional eyeballs are easily achieved by posting a pea on top of a little spoonful of crème fraiche and setting it afloat.

It could be just the thing for Halloween

You could even organise an eyeball eating contest.

 

Here’s the recipe

It’s very easy to make, It doesn’t matter too much  the size of the beetroots that you use, it’s more important that they are fresh so don’t use ones that are pre cooked and vacuum packed.

Choose about three big or six small beetroots

 

Beetroot and Fennel Soup

 

1 onion

75mls olive oil

1-2 stems celery

1 fennel

1 potato

3-6 beetroots

800mls vegetable stock

A squeeze of lemon juice

 

Peel and chop the onion

Heat a saucepan, add the olive oil and onion then cook on a medium heat.

Chop the celery into 4 lengthwise then dice small and stir in with the onion.

Trim the fennel then cut into half and chop finely.

Stir in with the onion and celery, season with a little salt. Keep the vegetables gently humming away in the pan. Turn the heat up and down until you’re happy the gentle sizzle is not burning. Peel and dice the  beetroots and potato small, add to the pan and stir into to combine leave to cook for another 10 minutes with the occasional stir. Season with salt,  Add the vegetable stock. Bring to the boil then cook at a gentle simmer for 15-20 minutes.

Blitz until smooth, add a squeeze of lemon juice, taste, then adjust the seasoning.

Serve with a swirl of creme fraiche

 

 

Leave a comment   |  tags: , , , , , , | posted in beetroot, General foodie news, gluten-free, Indian, soup, vegetarian

September 24, 2016

Revithnos from Sifnos

By lettercollumkitchenproject

Sifnos is one of the Cycladic islands in the Aegean Sea, it’s about 25kms long and 15kms wide and very hilly. It takes bit of effort to get there which is  why this beautiful spot is not a mass tourist destination. The main town, Apollonia is in the centre of the island and the roads run down from there to little villages, fishing ports and deserted beaches.

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The island also has plenty of tracks linking everywhere together which formerly would have been used by donkeys. There aren’t many donkeys these days, they seem to have been replaced by Suzuki Jimneys and similar little vehicles which are the only way to get down to many of the hamlets.

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Sifnos tourism has a walking trail initiative, there are lots of way marked tracks to beautiful places. It’s mostly a case of what goes down, must come up – challenging trails with spectacular views.

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We walked out from the village that we stayed in crunching almonds underfoot and feasting on ripe pomegranates, figs and prickly pears. There are trees laden with lemons, olives and quince waiting to be harvested.

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The views are spectacular and with the glorious autumn weather, a very comfortable 25c-30c – it’s a great way to get an all over tan.

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The friendly people who are happy to have visitors are famous for their traditional Greek food, lots of vegetable mezze, grilled fish and meat. Bakeries  produce pastries of all sorts of shapes and sizes filled with different cheeses or cheese and spinach and these make great portable emergency rations.

Chickpeas are one of the crops grown on the island. It’s crop that doesn’t require watering which on an island where it mightn’t rain for eight months is a good thing. I now realise  why my chickpea growing experiment failed so miserably in Ireland,as not only is there a very high humidity  I watered them to boot. No wonder they weren’t happy!

The recipe that the island is most famous for is Revithnos – a chickpea soup – one of these ‘live to be one hundred’ recipes. It’s cooked slowly in the oven using just a few key ingredients – chickpeas, onion, olive oil, lemon and bay leaves. It’s traditionally served on a Sunday with bowl of olives and fresh bread. The chickpeas are soaked overnight on Friday then  rinsed and cooked in a ceramic pot  called a tsoukali. Formerly everyone took their pots to the bakers who loaded up the ovens and left  them overnight to be collected for lunch after church on Sunday. The slow cooking makes the chickpeas velvety soft in an emulsion of olive oil and onion which is brightened up with a squeeze of lemon juice. It’s another one of these dishes that isn’t going to win a beauty contest but will healthily sustain body and soul.

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Cooking something in the oven for 4-5 hours is probably off putting  for most of us and  we don’t have friendly bakers with wood fired ovens around here so it’s probably best to cook the chickpeas slowly on top in a heavy pot with a good lid then finish up for an hour or so in the oven. If you own an Aga or range you’re in business. Just pop the pot in the slow oven and go to bed!

Revithnos – Chickpea Soup

350g chickpeas

150mls olive oil

2 large onions

2-4 cloves garlic

1 -2 bay leaves

lemon juice

salt and pepper

water

a handful of parsley

 

Soak the chickpeas over night then drain well.

Peel the onions and garlic and chop finely.

Put the olive oil into a heavy pot and heat gently. Add the chopped onion and cook until the onions melt down but don’t let them brown. Stir in the chopped garlic and cook for a further two minutes then add the chickpeas and bay leaf. Stir everything together for a few minutes then add enough water to cover everything by 2-3cm. Bring to the boil, reduce to a low simmer and cover with a tight fitting lid. Cook for one to one and a half hours or until the chickpeas are soft.

Stir in the juice of a lemon , add a little more water if it looks like it’s getting dry and season with a little salt. Pop the pot into a low oven , 150c, oven for an hour.

Serve with a little chopped parsley on top, lemon wedges and fresh bread and olives on the side.

A glass of red wine goes down well with this too!

 

 

 

Leave a comment | posted in chickpea, courgette, General foodie news, gluten-free, Greek, One pot wonders, Sifnos, Greece, soup, vegan, vegetarian, Vegetarian Recipes

July 15, 2016

It’s pea time!

By lettercollumkitchenproject

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Our peas are up and podding up nicely. They enjoy sun and rain, so have been steadily coming on.

We don’t grow too many real peas and truth be told half the time our peas end up in a serious muddle, the mange tout look very similar until a certain stage and often the ‘pea’ peas get harvested too early in a case of mistaken identity. We’re well aware of this problem but don’t seem to be able to get on top of it. Each year finds us humming and hawing and scrabbling around looking for the identifying markers that were carefully put in at the end of the row when the peas were planted. They mysteriously seem to relocate and confusion abounds.

Not many people grow regular peas anymore, there’s time involved and by the time enough are podded for dinner it’s easier to buy them frozen but it surely is a sweet treat. I like to eat them like sweeties, picking a few pods and munching away whilst gardening. They bring back childhood memories of sitting on the doorstep with my mum in the sunshine when I would help with the shelling and no doubt eat as many as landed in the colander.

It’s worth noting that peas began to deteriorate as soon as they’re picked, the sugar rapidly converts to starch, which is why frozen peas are so successful. If you can get you hands on recently picked peas they are delicious, but if they’ve travelled far it’s maybe not worth the effort.

There must be some massive pea farms out there somewhere, filling freezers worldwide with packets of neat green peas. I checked out the processing and came up with these interesting facts;

Peas are harvested, transported from the fields and frozen within 150  minutes, that’s only two and a half hours – 30 minutes picking by a machine called a ”viner’ which sucks up the peas from the field and removes the pods, 30 minutes travelling to the factory then 90 minutes to wash grade and freeze. It takes only 6 minutes to freeze a pea!

This all makes them the ultimate convenience vegetable, ready to use and very easy to prepare.

Here’s a recipe for a light and fresh pea soup, equally simple to make with fresh peas or frozen peas.  It can be eaten hot or, if the heat-wave comes, chilled. I like it with a little creme fraiche but that’s optional.

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Pea and Mint Soup

 

1 onion

1 medium potato

25g butter or olive oil

750mls vegetable stock

450g peas – fresh or frozen

a bunch of mint, roughly chopped

 

Peel and chop the onion. Heat a saucepan, melt the butter or add the olive oil then stir in the chopped onion. Cook on a gentle heat.

Peel the potato and dice small, stir in with the onion and add a little salt and pepper to season. Cook gently for ten minutes without browning. This slow cooking is important as it adds depth of flavour,

Add the vegetable stock and bring to the boil. Cook for a couple of minutes, until the potato is tender then add the peas. Bring back to the boil then simmer for 5 minutes. Take off the heat, add the chopped mint and puree using whichever gadget you own – stick blender, liquidiser or food processor, until smooth. Adjust the consistency by adding some water if the soup is too thick and check the seasoning.

Serve either hot or chilled, with a little dollop of crème fraiche if you fancy.

Easy Peasy!

 

1 Comment | posted in General foodie news, gluten-free, soup, vegan, vegetarian, Vegetarian Recipes