Soups Archives - Pagina 3 van 3 - Amsterdam Flavours

Making Stock

Stocks or bouillons are the foundation of many important kitchen preparations; therefore the greatest possible care should be taken in their production.

Stock is not an end in itself – it is always used to make some other dish or as a basis for sauces. A stock is the liquid obtained from long, gentle simmering of bones, vegetables, seasonings and water (except fish stock which only requires 20 minutes). The liquid, strained and reduced down to concentrate its flavour by rapid boiling, is the basis of soups, stews, braises and sauces.

In cooking stock, the prime essential is patience. Classic cookbooks recommend cooking veal stock for 10-12 hours. Three hours will suffice for chicken stock and fish stock is completed relatively quickly in half an hour.

During the cooking process, all the flavour should have been extracted from the bones and vegetables, leaving them tasteless. As well as flavour, good stock should acquire body from bone marrow and when chilled it will set to a jelly.

LE FONDS – THE STOCKS

Stocks, which are clear, flavoured liquids, are the foundation of many kitchen preparations. Therefore the greatest possible care should be taken with them.

- Unsound meat or bones and decaying vegetables should not be used

- Scum should be removed continuously so that it does not boil back into the stock

- The pot should be skimmed regularly and only simmer gently

- Do not add turnip, potato or other items that will cloud stock

- Always keep the inside of the pot clean and free of grease and scum

- Keep stock in clean containers in the refrigerator or freezer to avoid souring

GENERAL PROPORTIONS OF INGREDIENTS FOR ALL STOCKS EXCEPT FISH

5 liters water
2 kg raw bones
500g vegetables (onion, carrot, celery leek)
Bouquet garni including thyme, bay leaf, parsley stalks

GENERAL METHOD FOR ALL BROWN STOCKS

Chop the bones, remove any skin or fat and brown well on all sides by placing in a roasting pan in the oven.

Drain off any fat and place the bones in a stockpot.

Brown any sediment that may be in the bottom of the tray, déglace (swill out) with boiling water, simmer for a few minutes and add to the bones.

Wash, peel and roughly cut the vegetables. Fry in a little fat (from the roasting tray) until well browned but not burnt. This will improve the colour of the stock. Add to the bones.

Add the cold water. Bring to the boil and skim. Then add the bouquet garni.

Simmer for 6-8 hours wiping the inside of the pot continually to remove impurities. Skim and strain.

NOTE: For brown stocks, a few tomatoes and washed mushroom trimmings may also be added to improve flavour.

BROWN VEAL STOCK

For brown veal stock, use the same ingredients as for the chicken stock, substituting veal bones for the chicken. Place 2-2,5kg veal bones in a roasting pan and roast in the oven for 30-40 minutes until well browned, stirring occasionally. Add the vegetables and brown them also, about 15-20 minutes longer. Thorough browning gives stock flavour and colour. Transfer the vegetables and bones to the stockpot. Discard the fat from the pan and deglaze with 500ml water. Add the liquid to the pot, then make the stock. Add the garlic, 1 chopped tomato or 1 tablespoon tomato puree, bouquet garni and peppercorns. Simmer for 6-8 hours.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Mischa de Winter

Pea and Mint Soup

Make the most of seasonal fresh peas in this bright and vibrant soup. If you can't find fresh peas. frozen work just as well.

Serves 4

Ingredients
1 large onion, chopped
olive oil
850ml vegetable or chicken stock
400 g fresh or frozen podded peas
4 tablespoons chopped fresh mint
salt and pepper
50 g fresh ricotta, thinned with a little milk, to garnish
pea shoots, to garnish

Method
Heat a pan with 2 tablespoons olive oil an fry the onion for about 5 minutes. Pour in the stock and add half the mint and bring to the boil. Add the peas and bring to the boil again.

Stir in the remaining mint and season with salt and pepper. Blend the soup in a liquidiser until smooth as you like. Taste and check the seasoning, adjusting with salt and pepper if necessary. Return to the pan and reheat.

Serve the soup in bowls, garnished with the ricotta and pea shoots.

by Bernadette Evers

Celeriac Soup

Serves 6

Ingredients
100 g walnuts
3 tablespoons butter
3 leeks, roughly chopped
3 cloves garlic, chopped
1 teaspoon of fresh thyme leaves
6 medium eating apples peeled, cored and roughly chopped
120 g cashew nuts
4 stalks of celery, sliced, use the leaves as a garnish
2 litres chicken stock or vegetable stock
1 small celeriac - about 250g peeled and roughly chopped
1 small bunch freshly chopped parsley

Method
Toast the walnuts in a large saucepan and then set aside.

Heat the butter in the pan on a medium heat then add the leeks and celery and let sweat for 8 minutes until soft on a medium heat.

Add garlic, thyme and apples and sweat for a further 5 minutes. Add the chopped celeriac and the hot stock, bring to the boil and then simmer on medium heat for 12 – 15 minutes until the celeriac is tender. Take off the heat.

Add the cashew nuts, most of the parsley and the sea salt and pepper. Blend the soup, in batches, then return to the pan on a low simmer. Season with salt and pepper and serve with the toasted walnuts, chopped fresh parsley and a drizzle of extra virgin olive oil.

by Mischa de Winter

Root Vegetable Soup

A deliciously healthy soup to keep you warm during these cold days. This soup also suitable as part of a detox diet.

Serves 2

Ingredients
50 g red lentils
1 sweet potato, peeled and cubed
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, bruised
1 teaspoon ground turmeric
1 teaspoon ground cumin
pinch chilli powder
salt and pepper
750ml - 1 litre chicken or vegetables stock
5 cm piece ginger, peeled and grated
4 tablespoons olive oil
freshly chopped parsley and 2 tablespoons coconut milk to garnish*

Method
Preheat the oven to 180C. Place the sweet potato, carrots, parsnip, onion, garlic, chilli to taste, turmeric and cumin on an oven tray. Season with salt and pepper and drizzle with 3 tablespoons olive oil.

Roast for 30-40 minutes in the oven or until the vegetables are soft. In the meantime, heat a pot with 1 tablespoon olive oil and gently fry the ginger off for about 1-2 minutes. Add the stock and lentils and simmer gently until the lentils are cooked, about 15-20 minutes.

Once the vegetables are cooked, add them to the stock and mix well. Blend until smooth using a stick blender or in a blender. Return to the pot, reheat and adjust the seasoning if necessary. If the soup is too thick, add a little extra water or stock to thin it down.

Serve in bowls garnished with chopped parsley and coconut milk.

*To increase the health factor, sprinkle the soup with a few chopped peanuts and chia seeds before serving.

by Bernadette Evers

Parsley Soup

Ingredients
olive oil
30 g butter
2 leeks
1 onion
2 cloves garlic
1 large floury potato
1 large bunch flat leaf parsley
about 1 liter vegetable stock
salt and freshly ground black pepper
splash of cream

Method
Finely slice the leeks and onion and finely chop the garlic. Peel the potato and cut into 1 cm dice.

Heat 2-3 tablespoons olive oil and the butter in a pot over medium heat. Add the leeks, onion, garlic and half the parsley and sweat gently for about 10 minutes. In the meantime, bring a small pot of water to the boil. Remove the stalks from the remaining parsley and blanche the leaves for 20 seconds in the boiling water. Remove and plunge immediately into a bowl of cold water to stop the cooking process.

Add the potatoes, stock, salt and pepper to the vegetables and bring to the boil. Cook for about 15 minutes until the vegetables are soft.

Roughly chop the blanched parsley and add to the soup. Blend until smooth. Adjust the seasoning if needed and should it be too thick, thin down with a little extra stock.

Reheat the soup gently. Divide between 4 bowls and serve with a swirl of cream.

by Bernadette Evers

Red onion soup

Ingredients
15 g butter
4 tablespoons olive oil
6 large red onions
1,2 litres vegetable stock
3 tablespoons balsamic vinegar
6 slices French baguette
1 tablespoon Dijon mustard
50 g grated Gruyere cheese
4 sprigs thyme
1 bay leaf
salt and pepper

Method
Halve the onions and slice thinly. Heat the olive oil and butter in a pan and add the onions. Sweat them gently until soft, about 30 minutes.

Add the balsamic vinegar, thyme and bay leaf to the pan.

Add the stock to the pan and increase the heat. When the soup boils, turn down to a simmer and cook gently for a further 10 minutes.

Preheat the grill. Spread the mustard on the slices bread and top with the grated cheese. Transfer to an oven tray.

Place the tray under the grill for 2 minutes until the cheese is melted. Season the soup with salt and pepper.

Divide the soup between 2 bowls and place the grilled cheesy bread on top.

by Bernadette Evers

Roasted Pepper and Tomato Soup

Ingredients
1 small onion
1 clove garlic
1 red chilli pepper
1 tin diced tomatoes
2 red peppers
1 vegetable stock cube
1 small French baguette
black olive tapenade and basil cress, to serve

Method
Roast the peppers over a flame or in a hot oven (225° C) until blackened. Place in a tightly closed plastic bag for ± 10 minutes to steam. Remove the skin from the peppers.

Dissolve the vegetable stock cube in 600 ml hot water. Finely chop the onion, garlic and chilli. Slice the peppers into strips.

Heat 2 tablespoons olive oil in a pan and sweat the onion until soft. In the meantime, cut the baguette lengthways into thin slices, drizzle with olive oil and toast in the oven at 200° C for 6-10 minutes until golden brown and crisp.

Add the finely chopped garlic and chilli to the pan and fry for 2 minutes. Add the strips of roasted pepper and the tin of tomatoes and mix well. Add the stock and bring to the boil. Simmer for 10-15 minutes.

Blend the soup with a stick blender or in a traditional blender for a smoother finish. Season with salt and pepper.

Spoon the soup into bowls and drizzle with olive oil. Top the toasted baguette with a little olive tapende and basil cress and rest it gently on each bowl. Serve at once.

by Bernadette Evers