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Herbal Soups

Soup Recipe – “Celery Soup”

“Celery Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

2          oz. butter

1          head celery, trimmed and chopped leaves reserved and finely chopped

1          medium carrot, scraped and sliced

1          medium potato, peeled and sliced

1 -1/4  pints hot chicken stock

Salt

Freshly ground black pepper

¼          pint single cream

 

Preparation time:        10 minutes, plus standing

Cooking time:              50 minutes

 

When using a head of celery, always keep the leaves for garnishes, or to add to salads.  They have a distinctive, pungent flavour.

1.         Melt the butter in a large saucepan.  Add the celery and fry over a gentle heat for 5 minutes.

2.         Add the carrot and potato and fry for a further 5 minutes, stirring once or twice.

3.         Pour in the stock, season to taste with salt and pepper and bring to the boil.  Lower the heat, half-cover the pan and simmer for 30 minutes.

4.         Remove the pan from the heat and leave to cool for 5 minutes.  Pass the vegetables with the liquid through a medium food mill, or work in a food processor or electric blender until smooth.

5.         Pour the puree into the rinsed-out pan and reheat gently.  Stir in the cream, taste and adjust the seasoning, then stir in the celery leaves.  Turn out the heat under the pan.  Cover the pan and leave to stand for 5 minutes before serving.

 

 

Southern France wrapped herbs for omelettes or herb sauces

“Fines Herbes” – combination of chervil, parsley, chives and tarragon, used in cuisine’s in France.  Southern France bumps it up a notch with saffron, oregano, basil, fennel, sage and often a truffle (chopped) is added.   These are often used in a herb sauce.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

Wrapped Bouquet for soups

“Bouquet Garni” – 3 sprigs of parsley, 1 sprig of thyme, 1 bay leaf, wrapped (cheese cloth or muslin) and tied, sometimes celery is with this combination.  Remove after cooking soup.   Sometime fennel or garlic is also used.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

Soup Recipe – “Watercress and Ginger Consomme”

“Watercress and Ginger Consomme”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

1          duck, pheasant or chicken carcass

1          onion, unpeeled and quartered

1          large leek, trimmed and halved

1          large carrot, scraped and halved

1          celery stick, halved

1          bay leaf

1          teaspoon salt

6          whole black peppercorns

1.5       litres (2-1/2 pints) cold water

 

To garnish

1-1/2   tablespoons finely chopped fresh ginger root

12        small sprigs watercress

 

Preparation time:        15 minutes

Cooking time:              3-1/4 hours, plus cooling and chilling overnight

 

The combination of watercress and ginger gives an unusual hot flavor to this soup.

 

1.         Put the carcass into a large saucepan with the onion, leek, carrot, celery, bay leaf, salt and peppercorns.  Pour in the water and bring slowly to the boil, skimming often.

2.         When the surface is clear of scum, cover the pan and simmer for 3 hours.  Strain and measure the liquid.  If necessary, return to the rinsed-out pan and boil rapidly to reduce to 1-1/2 pints.  Leave to cool.  Pour into a bowl, cover and chill in the refrigerator overnight.

3.         Remove all the fat from the surface of the soup.  To serve, reheat gently in a saucepan and taste and adjust the seasoning if necessary.   Bring to the boil and add the ginger.  Lower the heat and simmer for 30 seconds.  Serve garnished with watercress sprigs.

 

Recipe – “Chilled Tomato Soup”

“Chilled Tomato Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

1          2 lb. tomatoes, skinned and quartered

1          pint cold chicken stock

Salt

Freshly ground black pepper

1-1/2   tablespoon tomato puree (optional)

3          tablespoons orange juice

3          tablespoons orange juice

3          tablespoons finely chopped fresh ginger root

 

To Garnish

1          bunch spring onions, cut into very tin 1 inch strips

2          tablespoons salad burnet leaves

 

Preparation time:        10 minutes, plus chilling

Cooking time:              35 minutes

 

The addition of orange juice and ginger lends extra zest to this beautifully colored soup which is best made in mid-summer when ripe fresh tomatoes are available.  Tomato puree should be added only if you feel the tomatoes used are lacking in flavour.

 

1.         Put the tomatoes into a large saucepan and pour in the stock.  – Season to taste with salt and pepper, and add the sugar.  Bring slowly to the boil, then lower the heat, half-cover the pan and simmer for 20 minutes.  Remove from the heat and leave to cool.

2.         Pass the tomatoes with the liquid and the tomato puree’(if using) through a medium food mill, or work briefly in a food processor or electric blender and strain through a coarse sieve.

3.         Pour the soup into a bowl and stir in the orange juice and ginger.  Cover and chill in the refrigerator for 4 to 6 hours or overnight.

4.         Prepare the garnish just before serving.  Pout the soup into chilled bowls, scatter the spring onions and salad burnet over the surface and serve.

 

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