Toadies Aunty B's Osso Buco & Vegetable Soup. Just Beautiful!
500gms shin of bee cut into 3cm peices 1 Onion Sliced 425gm can chopped tomatoes 1/2 tsp dried oregano 300gms Potatoes cubed 3/4 Cup Pearl barley 2 T od Olive oil 1-2 tsp crushed garlic 1 T Tomato paste 6 cups beef stock 300gms Pumpkin cubed 200 gms Zuchinni sliced
Slice the meat, and heat the oil in a good sized pan and brown the meat in batches until a nice brown. drain on a paper towel.Cook the onion in the pan, for about 4 mins on a low heat add the garlic and cook another minute.Add the meat, tomatoes, tomatoe paste, oregano, stock, potato & pumpkin. Wash Barley till water runs clear, then drain it and add it to the pan, bring to the boil, and simmer covered for 25 mins.Add the zuchinni and keep cooking till the barley is cooked
Note from Aunty B. I usually use campbells stock, but you can use homemade or maggi stock powder and water.
toadfish,
Aug 22, 8:21am
Toadies Aunty B's Red Onion Soup.
1 T oil 1 T Flour 1 Cup red wine 20gms butter 4 cups beef or chicken stock 1 cup Tomato Paste 1 Kg Red Onions Salt & Freshly ground pepper to taste.
Heat the oil and butter in a large heavy bottomed saucepan.Slice the onions very thinly.Add the onions and stir fry over a high heat for 3 mins, until starting to become soft and golden. Reduce the heat and cook on med low stirring occaisionally until soft and golden brown. Sprinkle with the flour and cook for a further 2 mins stirring constantly.Add the stock, wine & tomatoe puree, stir until mixture comes to the boil and thickens slightly. Season to taste, reduce heat to low and simmer uncovered for 20 mins.
valentino,
Aug 23, 1:43am
Nice to see more recipes, thank you.
Another soup that is regurlarly requested by me friend and quite often at least 3 good sized fish heads, mainly Salmon, has a very good level of natural fish oil where one can see sits on top of soup (when cooled a little) prior to blending process.
Fish soup. ( An imprompto type recipe most of the time )
3 Salmon fish heads of very good size 1 medium onion chopped 3 cups chicken stock Seasoning 3/4 cup white wine Some fresh herbs like parsley up to 300mil fresh cream being optional for creaminess and richness to taste. (Friend loves a very creamy soup and sometimes a little bit too creamy at times to me but suggest to use a bit at a time to personal tastes !).
In a very large saucepan just cover fish heads with water, bring to boil then lower heat to simmer. Cook until flesh comes away. Cool sufficient to remove all unwanted parts. Add onion and stock to soup and bring to simmer. Cook until onion has softened plus 10 minutes. Remove from heat. Using a stick blender, blend the soup mixture. Add wine and seasoning to taste and blend all again. One can add cream and blend in to suit to personal taste if a creamy soup is desired. Add herbs and serve.
Once again, one normally allows this to cool, and freeze in serving batches as per my friend's liking.
Also one can use any type of fish including body parts if available to use. Noted even very cheap types of fish can be used.
I have smoked fish on the BBQ and have kept and used fish heads and other body parts in the above recipe and always comes out lovely.
Editing my spelling errors.hmmmm
Cheers.
theanimal1,
Aug 23, 1:54am
taking the mickey here lol but how do you get shin of bee ! lol
toadfish,
Aug 23, 1:55am
lol. imagine how many bees legs you would need to get 500gms worth.
valentino,
Aug 23, 3:23am
My Vegetable soup is basically much similar to Fishers recipe post number 4, but includes pumpkin. Like the idea of use of peel though, excellent thought.
Also Bacon Bones a must with me now as bacon hocks is a no - no for me (Doctor's orders) but bacon bones are more flovoursome and less fat content.
One normally does a very large batch of about 12 to 15 litres in a huge Soup Pot and allow to simmer for a good period of time topping up with moisture as desired to taste.
Then allow to cool and once again freeze in two litre (ice cream containers) batches, the freezing actually enhances the soup and prior to serving, simply warm up in a small slow cooker.
valentino,
Aug 23, 11:44pm
A very nice and popular spicy soup.
Spicy Lamb Soup
This soup is quite spicy without the vidaloo paste, vary the amount added if one prefer a milder taste.
2 large onions roughly chopped 3 red chillies seeded and chopped or 2 teaspoons dried chilli 3 or 4 cloves garlic 2.5cm piece of fresh ginger chopped 1 teaspoon ground black pepper 5cm lemon grass white part only finely chopped ½ teaspoon ground cardamom 2 teaspoons ground cumin ½ teaspoon ground cinnamon 1 teaspoon ground turmeric 2 tablespoons peanut oil 1.5 kg lamb neck chops or shoulder chops 2 to 3 tablespoons vindaloo paste (optional) 2 ½ cups coconut cream 3 tablespoons soft brown sugar 2 to 3 tablespoons lime juice 4 kaffir lime leaves
Put onion, chilli, garlic, ginger, pepper, lemon grass, cardamom, cumin, cinnamon and turmeric in a food processor and process to a paste. Heat half of oil in a large pan and brown chops in batches, drain on paper towels. Add remaining oil to the pan and cook the spice paste plus vindaloo paste for about 3 minutes. Add chops and 1.75 litres of water, cover and bring to boil, then reduce heat and simmer, covered for an hour. Remove the chops from pan and stir in coconut cream. Remove meat from bones, discard bones, shred the meat and return to pan. Add sugar, lime juice and leaves. Simmer, uncovered, over low heat for about 25 minutes until slightly thickened. Serve.
One can serve with a dollop of sour cream on top.
ruby19,
Aug 24, 12:02am
Sweetcorn chowder, 2 large potatoes peeled & cubed 1 large onion chopped, 2 tbsp butter 2 cups water 2 tsp maggie green herb stock 1 400g tin creamed corn 1 cup corn kernals (frozen) 1/2 cup water 1 cup milk, 2 tbsp basil pesto salt and pepper pinch cayenne 1/2 cup sour cream
Saute the onions in butter until soft and golden do not brown, add the cubed potatoes water and stock powder and cook potatoes until just tender, add the creamed corn, water milk, sour cream, and gently bring to a boil, then simmer until heated through.Add the pesto and seasonings.
ruby19,
Aug 24, 12:04am
Green split peas soup.
This is amazing since there are so little ingredients.
1 tablespoon extra virgin olive oil 2 large onions, chopped 1.5 cups dried split green peas, picked over and rinsed 5 cups water 2-3 tsp vegata vegetable stock powder* a few pinches of smoked paprika
Add olive oil to a big pot over med-high heat. Stir in onions cook until the onions soften, just a minute or two. Add the split peas and water and paprika. Bring to a boil, turn down the heat, and simmer for 20 minutes, or until the peas are cooked through. Puree the soup that is still remaining in the pot. If you need to thin the soup out with more water (or stock) do so a bit at a time. Season to taste. * I add 2 tsp of stock powder to the water to start, then taste at the end and add a little more powder if needed to enhance the flavour. You can add lemon juice at end if liked.
greerg,
Aug 24, 12:48am
Thanks for fish soup recipe valentino.I had something very similar in Dunedin a few weeks ago and was planning to try to recreate it.It was listed as seafood chowder but wasn't, although it was delicious.Had quite biggish chunks of hot smoked salmon in it.Akaroa Salmon in ChCh sells salmon heads and my husband smokes salmon fillets so I'm all set now.
indy95,
Aug 24, 12:56am
Valentino, that Spicy Lamb Soup sounds absolutely scrumptious! I am definitely adding that one to my collection.
valentino,
Aug 24, 1:03am
Thank you greeg, one thing one did not note is not to overdo the blending (mainly to break those smaller bones that one can easily miss), keep trial tasting to suit including the addition of cream if any and to maintain that real fishy taste. the key for me with salmon is the amount of oil they have especially in the heads.
And indy95, it is a very nice spicy soup, once again, taste as you go but is a lovely recipe especially in varying the spices to suit personal taste.
Also ruby19 for your recipes.
Cheers.
greerg,
Aug 24, 1:35am
Thanks.Will do.
motorbo,
Aug 26, 6:05am
for those watching their money the green spilt pea soup is not only very tasty but about the cheapest soup you can make and its good for you!
martine5,
Aug 26, 7:12am
Hey have you ever tried creamed cheese and thinly sliced pickled walnuts on vogels! Its heaven
valentino,
Sep 3, 3:50am
Bumped for chrisynz.
purplegoanna,
Sep 10, 8:40am
sadly no i cant stand walnuts in any shape or form.how eva cream cheese, spring onion, pineapple and ham is my FAVOURITE vogels 'sandwich'
janny3,
Aug 13, 1:59pm
From a friend in Toronto: HANGOVER SOUP. minced meat, macaroni, potatoes, mixed veggies, onions, mushrooms, in a tomato base.
toadfish,
Aug 13, 6:23pm
Roasted Pumpkin and Coconut Soup -With Jax Hamilton
"This is the perfect example of an amalgamated Jax creation. I never, ever ate pumpkin until I came to kiwi-land. I don't even remember seeing it for sale in my local supermarket, grocers or market. However, it is sold in abundance here. Of course, you all know my favourite food is soup and I love anything spicy! What more is there to say. Oh yes, AND I love coconut."
Prep Time: 15 mins Cook Time: 40 mins Serves: 8
Ingredients 2 tbsp peanut oil 1/2 crown pumpkin - peeled and diced 2 tbsp olive oil 2 medium brown onion - diced 2 garlic cloves - crushed 1 tbsp curry powder 1 tbsp all purpose seasoning 400ml coconut cream (reserve 100ml to drizzle) 600 ml stock (chicken or vegetable) Salt and pepper
Method Preheat oven to 180C. Drizzle 1 tbsp of peanut oil on a baking tray and rub 1 tbsp into your pumpkin. Season your pumpkin with plenty of salt and freshly ground black pepper, place on your tray in the oven and cook for 20 minutes or until it is golden and tender. Meanwhile in a large saucepan, heat the remaining oil and cook your onion and garlic. When translucent throw in your spices and toss the onion mixture around until well coated. Remove your pumpkin from the oven and throw in with your onion mixture. Toss around until well coated. Pour in your coconut cream (350ml) mix well then add your stock. Cook your soup for a further 20 minutes. Remove from the heat and allow to cool slightly. Wizz with a stick blender and season to taste.
Made this on the weekend. delicious! (Its said season with plenty of salt - i would go easy and salt to taste at the end as mine was a little salty.
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