My Journey in the Far North

thoughts, inspiration, devotions and recipes from my journey in the far north

Tale of Two and a Half Soups February 22, 2010

Filed under: Food — tlobner @ 6:51 pm

Since moving to Aberdeen, I seem to make soups all the time…like once a week at least.  They are quick and easy to make, include vegetables, are great re-heated, and are good for you. 

The first soup I made a couple of weeks ago.  It’s called Bolognese tortellioni broth soup.  It tasted best without the bolognese tortellioni.  For some reason the beef in the tortellioni had a weird flavor and I thought that instead of the tortellioni, it would taste really good with brown rice (short grain brown rice that is hard to find in Aberdeen unless you go to a health food store…yes, it’s there and I’m very happy).  When I remade it for the brown rice, I eliminated the tomato paste.  Here’s the recipe (both of them):

Bolognese Tortellioni Soup (From Marks & Spencer magazine)

Pour 12 fl oz (350ml) vegetable stock and 14 fl oz (400ml) water into a pot.  Stir in 2 TB tomato puree and 1 tsp Worcestershire sauce.  Bring to a boil. Add 4oz (100g) sliced mushrooms, 3-4 sliced sping onions (scallions), and a 250g pack (sorry can’t figure it out–think it’s like 9 oz) Italian Bolognese Tortellioni.  Turn down to simmer and cook for 2-3 minutes.  Ladle into bowls and scatter basil leaves (optional).  Serves 2.

Tiffany’s take on the above soup:

Pour 12 fl oz (350ml) vegetable stock and 14 fl oz (400ml) water into a pot.  Stir in 1 tsp Worcestershire sauce.  Bring to a boil. Add 4oz (100g) sliced mushrooms and 3-4 sliced sping onions (scallions).  Turn down to simmer and cook for 2-3 minutes.  Ladle into bowls with brown rice.  (top with ground flaxseed flour (very healthy and good for you!) Serves 2.

Now, tonight I made the Creamy Asparagus Soup, a recipe I found in last week’s newspaper.  It’s so easy and I’ve just finished two bowls of it, so it’s good.

Creamy Asparagus Soup

In a pot melt 2 TB butter and fry 1 medium onion chopped until soft.  Add 12-14oz of chopped asparagus (you just have to eye it), with woody ends chopped off and discarded.  Chop the asparagus into small pieces and add to onions.  Add 1 pint (750ml) vegetable or chicken stock–I used both (both stock cubes called for different amounts of water, but I ignored that so that it would be more flavorful–so it was two different stock cubes with just 1 pint of water.)  Bring to a boil, turn down and simmer for 10 minutes.  Take off heat and puree.  Back in pot (if blending in blender), add 8.5 fl oz of half-n-half or single cream. Return to heat, season if necessary.  For garnish, cut up some bacon, and fry.  Ladle soup into bowls and top with/add bacon pieces. Serves 4

So there you have it the tale of two and a half soups.  Enjoy!

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