Jamie Oliver

forum: Food & Drink

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#41 Sat 05 Nov 05 6:05pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

Made this for lunch!

2 C of carrots, peeled, and diced up
2 C of onions, chopped up
50g of butter
5 C of chicken stock
6 sprigs of parsley
2 big potatoes, peeled and diced up
2 C of grated cheese (I used gruyère, but you could use cheddar - aged cheddar.


Melt the butter on low heat, add the onions and the carrots, cover and let cook for about 25 minutes.

Add the potato, parsley and chicken stock.  Bring to a boil, cover and lower heat.  Cook for about 30 minutes until the potatoes are nice and soft.

Now, pass all of the soup in a fine collander (keep the liquid in a sauce pan).  Use a moulinex with about 1 C of the liquid to mix it all up to obtain the consistency you'd like.
Personally, I mixed it all and added ALL the liquid little by little.

Pour back into your saucepan and heat up on low. 
Now, VERY SLOWLY add your grated cheese all the while stirring so it can melt in.

Once it's all in and the soup is hot you can serve it up.

This freezes well from what I was told.

Very very good!

Montana

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#42 Sun 06 Nov 05 11:25am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Soup's on!!

Yum Mon, Im going to make half a recipe of that tomorrow...I love anything with cheese and potato.
(Baby and I are the only ones here and he is not a soup fan)

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#43 Sun 06 Nov 05 2:25pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

2 onions minced
2 carrots minced
1 fennel bulb, chopped up
4 cloves of garlic minced up
2 zucchini thinly sliced
2 soup spoons of pesto sauce
90 cl of chicken bouillon
3 soup spoons of olive oil
2 celery branches minced up
400g of white beans (tinned or in a jar), drained
400g of chopped tomatoes (tinned)
Lots of parmesan cheese.

Now, heat the olive oil and add:
garlic, onions, carrots, celery and fennel
Cook for 10 minutes.
Add the zucchini and cook for 2 minutes more.

Add the bouillon, the beans, tomatoes and pesto sauce.  Salt and Pepper.
Bring to a boil.  Lower heat to simmer and cover.  Cook for 30 minutes.

Serve and top with lovely parmesan!

Montana
8)

Mine's almost done - so need to go eat!  Make sure you have loads of fresh bread!

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#44 Mon 07 Nov 05 2:54pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

I made a wonderful leek tarte to accompany the soup
(and a salad) and cookies - those were for you, Stef!

Montana lol

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#45 Tue 08 Nov 05 3:16am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Soup's on!!

sweating the onion and carrot right this minute Mon...promise.

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#46 Tue 08 Nov 05 8:13am

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

So?  How did it go?  Did you like it?  Riboletto you made?

Do tell!!

wink

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#47 Tue 08 Nov 05 11:22am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Soup's on!!

No Mon, I nade the potato and cheese one but I only had cheddar...Im going to get some gruyere next weekend and try that.

But it was very good even with the cheddar.

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#48 Tue 08 Nov 05 11:52am

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

It was originally with cheddar, a cheese I have a hard time finding here, which is why I replaced it with someting easy.

I'll bet it proably was VERY good with cheddar.  Lucky you!!

Don't change it!!!   :shock:

Montana 8)

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#49 Tue 08 Nov 05 5:29pm

Eilen

Forum champ
From Oregon
Member since Fri 23 Sep 05

Re: Soup's on!!

Hey Montana, I'll bet you could try it with that super-orange cheese, I think it's called thom or thon.  Most likely the first cause isn't tuna thon?  Anyway, it's pretty hard like a parmesan, so it might not melt so well, but I remember the taste being similar to cheddar....Eilen

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#50 Tue 08 Nov 05 6:05pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

une tomme de savoie?  Not the right kind of cheese.

Maybe Mimolette (but I'm not a big fan).  I'm sure the aged cheddar has the most flavor as gruyère is pretty bland.

However, maybe I'll try parmesan the next time!

Definitely try the riboletto - it's wonderful!!

Montana 8)

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