Soups
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Soups |
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Click on any of the recipes below to go right to it.
Brussel Sprout Bisque
Hearty Winter Soup
Sparkling Onion Soup
Oyster Stew (for two)
Gingered Squash Soup
Scottish Fish Soup
| 120 | ml | butter |
| 250 | gm | mushrooms, sliced |
| 3 | carrots, julienned | |
| 600 | gm | brussel sprouts, trimmed and cut in hald |
| 1 | onion, roughly chopped | |
| 1.2 | l. | chicken stock |
| 120 | ml | dry white wine such as Tio Pepe Sherry |
| 15 | ml | Worcestershire sauce |
| 45 | ml | flour |
| 500 | ml | light cream |
| salt and pepper | ||
| 1 | ml | nutmeg |
| 50 | ml | parsley, chopped |
Saute mushrooms and carrots in about half the butter for 5 minutes. Remove the vegetables and set aside. Add the remaining butter, the sprouts, and onion. Cook for five minutes. Add stock, wine, and Worcestershire sauce. Bring to a boil and then simmer, covered for 10 minutes. Strain the soup and set aside the broth. Retain about2 00 ml of the sprout mixture and puree the rest. Return the puree to the broth.
Mix the flour and the cream until smooth, pour into the broth/puree mixture and stir, add the mushroom/carrot mixture and the reserved brussel sprouts, add nutmeg, correct seasonings. Bring to a boil and then simmer until it is thickened. Stir in parsley and serve.
Try this soup with Moselland Bernkastler Kurfurstley Riesling or with Gonzalez Byass Alfonso Oloroso Sherry.
25 ml olive oil
250 ml onion, chopped
1 garlic clove, chopped
700 gm sausage meat
800 gm carrots, chopped
1 celery head, chopped
700 ml spaghetti sauce, tomato-based
2 l beef or chicken stock
250 gm rice
250 ml dry red wine such as Achaia Clauss
Demestica Red
Sauté onion, garlic, and sausage meat in the olive oil until the sausage is cooked
through. Drain off oil, add all other ingredients and simmer for about 45 minutes. Serve
with crusty bread.
Serve with a substantial red wine such as Cline
Oakley Five Reds.
2 large onions, chopped
100 ml olive oil
cinnamon
1.2 l beef stock
500 ml sparkling white wine such as Castelblanch
Brut Zero
salt and pepper
to taste
grated Parmesan
cheese
Sauté the onions in oil until very lightly browned. Stir in a good pinch of cinnamon.
Add stock and wine. Bring to a boil and then simmer gently for five minutes. Correct
seasoning and serve in bowls topped with grated Parmesan.
This pairs well with a Beaujolais like Fougères
Beaujolais or with a sparkler such as Castellblanch
Brut Zero.
300 ml oysters (with their juice)
50 gm butter
10 ml Worcester Sauce
5 ml celery salt
500 ml hot milk
25 gm butter
salt, black
pepper, paprika, chopped parsley or chive or green onions
50 ml Burdon Amontillado
Sherry
Gently fry the oysters in the butter until just curled around the edges. Add Worcester
Sauce, celery salt, oyster juice, hot milk, and sherry. Heat through but do not boil.
Adjust seasonings. Garnish with parsley or chive or green onion. Serve with oyster
crackers (if you can find them).
This would go well with Gonzales
Byass Tio Pepe Dry Fino Sherry.
2 l chicken stock
1.5 kg winter squash, peeled and roughly chopped
1 large
onion, quartered
1 carrot,
roughly chopped 1 sweet red pepper, roughly chopped
1 parsnip,
peeled and roughly chopped
4 garlic
cloves, smashed
5 cm fresh ginger, peeled and finely chopped
10 ml ground coriander
10 ml ground cardamom
45 ml honey
60 ml Matusalem
Gran Reserva Rum
15 ml butter
125 ml heavy cream
salt and pepper to taste
sliced, toasted almonds
Cook all of the vegetables with garlic and spices in the stock until they are tender.
Add honey and brandy. Simmer for ten minutes. Purée the soup and return it to the pot.
Add cream and butter. Correct seasoning, garnish with almonds.
This would go well with Gonzales Byass Tio
Pepe Dry Fino Sherry. It also makes an interesting pairing with a
full-bodies Chardonnay such as J. Lohr
Riverstone Chardonnay
1 kg haddock,
cod or other whitefish filets
1.25 l milk
5 gm salt, or to taste
2
carrots, sliced
2
celery stalks, sliced
1
onion, finely chopped
25 gm chopped parsley
50 gm bread croutons
5 ml chopped fennel
300 ml dry white wine such as
Achaia Clauss Demestica
White
50 gm butter
25 gm flour
600 ml fish stock (or bottled clam juice)
150 ml heavy cream
pinch of nutmeg
cayenne pepper
Cut up one filet of the fish, cook gently with the milk and salt for about five minutes. Add the vegetables and simmer until the vegetables are soft (about 30 minutes). Strain, discard the fish and vegetables, set aside the milk.
Poach the remaining filets in wine and fish stock for about 15 minutes. Puree the poached fish, stock, and wine with 25 gm of butter and set aside.
Cook the remaining butter and the flour together for a minute of so, add the milk which had been set aside and stir as it thickens to a smooth, creamy texture. Stir in the puree, correct seasonings, add nutmeg and half the chopped parsley. Add the cream and reheat to just below the boil. Garnish with the rest of the parsley and some cayenne pepper. Serve with croutons.
Sherry is our choice here. Try Gonzalez Byass Alfonso Oloroso Sherry
Last updated August 8, 2006