Vegetable Soups

We offer soup as a second course for our hotel dinner. Along the years Joe has served a rainbow of colors and flavors, every day a different soup is made.  Apart from a few exceptions a lot of them follow a very similar recipe, a method that is easy to learn and practice, allowing any household to create a grand variety of soups with very few ingredients at a time. The beauty of this basic recipe is that it will allow you to gain confidence; so that you can experiment with your own local and seasonal vegetables. I generally like to garnish soups, but not only for its elegance but because it adds to the soup another dimension of texture and flavor.
For 4 
  • 500 g of Prepared Vegetables 
  • 3 Tbsp of Olive oil 
  • One Onion, finely chopped 
  • 0.8 litres of Stock 
  • Salt and black pepper
  • seasoning
1. To start with we are going to sweat the onios; this means that you will need a deep saucepan where all the vegetables can fit comfortably. Pour olive oil in to the saucepan and once it has warmed up fry onios gently for five minutes, they should slowly get soft and white, we really don't want them to go brown. 
2.  Now you fry the vegetables with the lid on to help them steam, until they are soft, but again not brown; remember to stir when needed. This normally takes ten minutes. 
3.  At this point you add the stock and bring it to the boil, then lower the heat, to simmer for 30 minutes. 
4.   Blend the soup and season to taste. 
5.   When you want to serve the soup you can reheat it very gently. 
6.   Many soups can be enhanced in both flavour and pressence by garnishing.
This basic recipe can be applied to many of the soups that follow. For every soup you'll need to have your vegetables ready for cooking; cleaned, peeled or scrubbed and chopped in adequate sizes.
Some of the restaurant soups that follow this basic recipe
  • Potato and leek soup
  • Fresh tomato and pepper soup
  • Courgette soup
  • Mushroom soup
  • Carrot and orange soup
  • Nettle and potato soup
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