Yummy winter soups to warm you up

SPICY CHICKEN SOUP

Serves 4-6

15ml oil

10ml chopped garlic

10ml chopped ginger

2-3 red chillies, seeded and chopped

3ml turmeric

4 lime or lemon leaves

2 stalks lemongrass, bruised

400ml coconut milk

1 litre chicken stock

500ml water

4 chicken breasts, on the bone

15-20ml fish sauce

30-40ml lime juice

4 spring onions, white part only, chopped

handful of chopped coriander

Heat the oil and gently fry the garlic, ginger and chilli until fragrant. Add the turmeric and cook for a minute.

Add the lime leaves, lemongrass, coconut milk, stock and water and bring to the boil.

Add the chicken and simmer, uncovered, for 20-30 minutes until chicken is cooked.

Remove the chicken from the soup and leave to cool slightly. Remove the skin and bones and shred chicken.

Return meat to the soup.

Add fish sauce and lime juice to taste. Serve sprinkled with spring onions and coriander.

SOUP MIX SOUP

Serves 4-6

15ml coriander seeds

15ml cumin seeds

30ml butter

4 cloves garlic, crushed

2 red chillies, seeded and chopped

250g dry soup mix

1 litre vegetable stock

1 litre water

salt and pepper

good handful coriander, chopped

thick yoghurt to serve

Toast the spices in a small pan until fragrant. Then crush them using a pestle and mortar.

Heat butter and cook the spices, garlic and chilli over a gentle heat.

Add the soup mix, stock and water and simmer, covered, for about 1 hour until pulses are soft. Cool slightly.

Remove half the soup and puree until smooth. Return to the rest of the soup and season to taste.

Stir in coriander and serve topped with a spoonful of yoghurt.

MOROCCAN LAMB AND CHICKPEA SOUP

Serves 4-6

45ml olive oil

2 onions, chopped

2-3 stalks celery, chopped

3 cloves garlic, crushed

15ml grated ginger

5ml ground cinnamon

pinch of saffron threads(optional)

500g diced lamb

400g can of chopped tomatoes

2 litres hot water

400g can of lentils, drained and rinsed

400g can of chickpeas, drained and rinsed.

salt and pepper

handful of chopped coriander

Heat the oil and gently fry the onion and celery until soft. Add garlic, ginger, cinnamon and saffron and cook for a minute.

Add lamb and cook until browned. Add tomatoes and water and simmer covered for one hour.

Add the lentils and chickpeas and simmer, covered, for another hour or until meat is very soft.

Season to taste and serve garnished with chopped coriander.

BEEF AND BARLEY SOUP

Serves 6-8

45ml olive oil

500g beef shin, cubed

1 onion, chopped

3-4 leeks sliced

10-15ml paprika

3 carrots, peeled and diced

2-3 stalks celery, chopped

2 potatoes, peeled and diced

2 litres water

250ml pearl barley

salt and pepper

Heat the oil and fry the meat in batches until browned. Remove and set aside.

Add the onion and leeks to the saucepan and cook until soft.

Add paprika and cook for a minute.

Add carrots, celery and potatoes and cook for 2-3 minutes.

Add water, barley and return beef to the saucepan.

Simmer partially covered for 1-1½ hours until meat is very soft. Season well with salt and pepper.

Note: To add more flavour to your soup, cook the bones from which you have cut the meat in the soup and remove them before serving.

PEA AND HAM SOUP

This is a different version of the traditional soup made with split peas. Serves 4-6

15ml olive oil

1 onion, chopped

10ml ground cumin

2 litres water

2-3 stalks celery, chopped

2 bay leaves

1 smoked pork shank

250ml risoni pasta (pasta rice)

500ml frozen peas

salt and pepper

handful of chopped fresh mint

Heat the oil and cook the onion until soft. Add cumin and cook for a minute. Add water, celery, bay leaves and bring to the boil.

Add the ham, reduce heat and simmer covered for 1-1½ hours. Remove the hock and cut all the meat from the bone. Return meat to the soup. Add pasta and peas and cook uncovered for 15-20 minutes until pasta is tender. Season to taste. Sprinkle with mint and serve.

ROSEMARY AND LEMON FOUGASSE

Makes 2

4x250ml flour

10ml salt

10g sachet instant yeast

15ml sugar

45ml olive oil

warm water to mix

25ml chopped fresh rosemary

grated rind of 1 lemon

extra olive oil

salt flakes

Combine the flour, salt, yeast and sugar in a large mixing bowl. Add oil and enough water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic. Place the dough into an oiled plastic bag and leave to rise in a warm place for 30-40 minutes.

Remove dough from bag and knead lightly. Divide the dough in half and roll out each half into a rectangle about 30x20cm. Place onto a greased baking tray. Using a sharp knife make slashes in the dough.

Cover and allow to rise for about 20 minutes. Brush with a little olive oil and sprinkle with salt flakes. Bake at 200°C for 15-20 minutes until golden brown. Remove and serve warm with soup.

ONION BUNS

Makes 12

15ml olive oil

2 onions, finely chopped

15ml fresh thyme

4x250ml flour

10ml salt

10g sachet instant yeast

warm water to mix

1 egg

sesame seeds

Heat the oil and fry the onion and thyme until soft and golden brown. Set aside to cool.

Combine the flour, salt and yeast in a bowl and mix well. Add the onions and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.

Put dough into an oiled plastic bag and leave to rise in a warm place for 20-30 minutes.

Remove dough and knead lightly. Divide the dough into 12 portions and shape each into a ball.

Place the balls into greased muffin cups. Cover and leave to rise for 30 minutes.

Brush with beaten egg and sprinkle with sesame seeds.

Bake at 180°C for 30 minutes until golden brown.

Remove and cool.

CHEESY BEER BREAD

4x250ml flour

15ml baking powder

5ml salt

5ml mustard

15ml chopped fresh parsley

500ml grated cheddar cheese

150ml buttermilk

1 egg

340ml can of beer

Sift flour, baking powder, salt and mustard into a bowl. Stir in parsley and cheese.

Combine buttermilk and egg and add to flour mixture along with the beer. Mix well to form a stiff batter.

Spoon mixture into a well greased 13x23cm loaf pan. Bake at 180°C for 50 to 60 minutes or until a skewer inserted comes out clean.

Remove from pan and place on a cooling rack to cool.

• This article was originally published on page 12 of The Star on July 06, 2009

Source : http://www.iol.co.za