Alison Lambert has some nourishing soups for those cold winter days.
Soups are a valuable asset to any budding cook. They are not only bowls of nourishment, but also fill you with warmth, are economical and individual.
My advice when making soups is always use fresh, good-quality ingredients. If making bone broths, it is essential to source free-range or organic bones.
Herbs and spices will add interesting flavours. Pulses and legumes are a fantastic way to add substance and comfort, and they cost very little for the yield you get in return.
Beef broth
Makes 3 litres
For me, a fundamental of cooking is making a good stock from a few key ingredients. Broths have had a comeback. The ‘‘feel-good'' factor they deliver and nourishment is unsurpassed.
Apple cider vinegar will assist in extracting minerals from the bones.
Ingredients
3kg beef bones, marrow bones, knuckles, ribs etc
300g onions, peeled, cut into large chunks
300g leek, washed, outer leaves removed and remaining roughly cut
300g carrots, roughly cut
300g celery, cut into large pieces
1 tsp black peppercorns
handful parsley stalks
1 garlic bulb, cut in half
2 bay leaves
9 Tbsp raw apple cider vinegar (3 Tbsp for every litre of water)
Method
Rinse the bones in cold water then place in a large, deep stock pot. Cover with cold water (3-5 litres depending on pot) add the cider vinegar. Let sit for 30 minutes.
Place the bones and liquid on the stove, add all the remaining ingredients and bring to the boil.
Remove any scum from the surface as this is impurities that need not be in your stock and will also make it go cloudy.
Lower the temperature to a gentle simmer for at least six hours and longer if possible (12 hours).
Strain the stock through a sieve, keeping the delicious stock and discarding the bones and vegetables.
Cool and remove any fat or impurities that may have risen to the surface.
Return the pot of stock to the heat, taste and reduce over a moderately high heat. You need to do this to intensify the flavour of the stock. The more you reduce this, the stronger it will be.
Serve in cups or small bowls. If you want to add to this, then you can add pulses, vegetables noodles etc to create larger bowls of soup.
NB: This broth will last for up to four days in the fridge and it freezes well.
Garden vegetable soup
Serves 4-6
Whether it be from your garden or the market, this soup is packed with flavour, texture and nutrients. You can mix the variety of vegetables to keep within the seasons and to keep this soup always interesting.
Ingredients
2 Tbsp oil
1 onion, diced finely
1 garlic clove, crushed
1 leek, cut into thin slices
3 stalks celery, diced finely
3 carrots, peeled and diced finely
300g swede, peeled and finely diced (optional)
1 tsp tomato paste
1.2 litres boiling water
2 waxy potatoes, diced
4 leaves kale, cavolo nero or silver beet, finely sliced
Small handful fresh chervil or parsley, roughly chopped
Method
In a large, heavy based pot, add the oil, onion, garlic, leeks, celery, carrots and swede. Cover and cook gently over a low heat for at least 10 minutes without colouring.
Add the tomato paste and coat all the vegetables and fry a little to extract flavour and colour.
Cover with the boiling water, season lightly and add the potatoes. Cook gently for a further 10 minutes and then add the greens. Cook until they have wilted and the vegetables are tender.
Add the herbs, taste and adjust seasoning if necessary.
Enjoy.
Store for three days in the fridge. It will freeze well.
Chicken noodle soup
Serves 6-8
To create a great chicken soup, you need to start with a great homemade chicken stock. It doesn't differ much from the beef soup - the vegetables are the same, it just takes less time.
You can use up leftover roast chicken carcasses in the stock, which will give a deeper flavour and colour. I also use either a small whole chicken or chicken pieces.
I then remove the cooked chicken, and pick off the meat to use in soups, pies or sandwiches.
Ingredients
1 1kg fresh whole chicken or chicken pieces (free range or organic)
1-2 chicken carcasses
3 Tbsp raw apple cider vinegar
1 onion, peeled and halved
1 leek, washed and cut in half, the darker half and base used for stock
2 garlic cloves, peeled and lightly smashed
2 carrots, roughly chopped
1 stick celery, roughly chopped
2 sprigs fresh thyme, 1 bay leaf and 6 peppercorns
handful parsley stalks
To finish
300g cooked chicken meat, pulled apart
2 carrots, peeled and diced into small pieces
1 leek, sliced thinly
3 stalks celery, finely diced, and if any light coloured leaves, finely slice
200g fine egg noodles
2 Tbsp flat leaf parsley, finely chopped
small pinch dried chilli flakes (optional)
sea salt and freshly cracked pepper
Method
Begin by making the stock. Wash the bones and chicken and place in a large, deep pot. Cover with cold water and add the vinegar. Let sit for 15 minutes.
While waiting, prepare the vegetables to go in the stock.
Add these and place the pot on the heat. Bring to the boil and remove any scum which may rise to the surface. Lower the temperature and simmer for anywhere between 1-4 hours depending on your day.
When the stock is cooked, drain through a sieve reserving all the delicious stock and pour this into a clean pot.
Remove any fat or impurities which may have risen to the surface and return to the heat.
Add the prepared carrots, leeks and celery. Return to the boil then reduce and cook until the vegetables are tender. Season lightly.
Add the chicken and noodles and cook for further 4 minutes.
Add the parsley and chilli flakes if using.
Adjust seasoning if necessary and serve in large warmed bowls.
Lentil, lemon and garlic soup
Serves 4-6
I love the addition of pulses to my soups as they add a wonderful textured depth and flavour to the soups and, of course, they are very economical. However, you do need to plan ahead as the lentils need to soak overnight.
Ingredients
150g green, black or brown lentils, soaked overnight in 3 cups cold water and 3 Tbsp lemon juice or apple cider vinegar.
50g butter
1 Tbsp olive oil
1 onion, diced
2 sticks celery, diced
2 carrots, peeled and diced finely
3 cloves garlic, sliced finely
2 stalks fresh silver beet, stalks and leaves separated and finely sliced
1 tsp fresh rosemary leaves, finely chopped
1 litre homemade chicken or vegetable stock
2 Tbsp fresh flat leaf parsley, roughly chopped
juice of 2 lemons
sea salt and freshly ground pepper
Method
Melt the butter with the oil in heavy based large pot.
Add the onion, celery, carrots, garlic and silverbeet stalks over a moderate heat and cook for 5 minutes without colouring.
Add the drained lentils and rosemary, coat in the onion mixture and cook for a further minute.
Cover with the stock and bring to the boil, reduce the temperature and simmer for 20 minutes.
Add the silver beet leaves and continue to cook for a further 10 minutes or until the lentils are tender.
Stir in the parsley, lemon juice and season to taste with salt and pepper.
-By Alison Lambert
