Minnie's Soup Kitchen

Cucumber and Walnut Soup  Looking east from the northside quays  on the first glorious  day of  2012 Yesterday was that one glorious Irish summer day and it was by chance that my decision to make a chilled soup fell on that day. The recipe for cucumber and walnut soup is by Celia Brooks Brown . Aside from the obvious ingredients, it calls for Greek or thick and creamy yogurt, a clove of garlic, walnuts, mint leaves and lemon juice. It was perfect for the day as I had marched the younger offspring from O'Connell St, down Sean McDermott St to North Strand Rd, then along Ossory Road, around the East Wall area and along the quays in the hot sunshine. So when we arrived home, I was glad there was no cooking involved. All I had to do was peel, dice, stir, pound and chop. Then everything was left in the fridge to chill. Cucumber chopped and ready to be souped up We had the soup for dinner. It doesn't sound like a substantial meal but the younger offspring and ...

Pineapple Broth with Cod Perhaps recent enthusing about  Roopa Gulati 's recipes has tempted fate. Today's recipe was ... well ... a little disappointing. Her introduction to the recipe in The Soup Book states that this combination of South Indian and South-East Asian flavours is "a marvellous match" for any firm-fleshed fish or seafood. Those flavours are derived from onion, peanuts, coconut, ginger, coriander, sesame, cumin, poppy seeds, tamarind, turmeric, chilli, pineapple, lime and mint. Add caption I started by preparing the paste: chopped onion, peanuts, desiccated coconut, ginger and four different seeds (coriander, sesame, cumin and poppy) heated until the coconut darkened. When cooled, I put the mixture into my processor, but didn't have much luck creating a coarse paste. So I got out the stick blender and had a go with that. I then added the tamarind paste, turmeric and chilli powder, but the blender was no match for the tamarind paste. It ret...

Minted Pea and Ham Soup I didn't get a chance to make soup at the weekend. Sometimes life gets too complicated to make soup. Not to worry. I made some this evening. Although the recipe is by Roopa Gulati , no spice was used in its making. The ingredients include shallots, butter, potato, stock, peas, mint and cooked ham. When I arrived home from a busy day out, I had a cup of tea then got stuck in to making the soup. We had ham stock in the freezer (I'd left some out to thaw before going out this morning), and the spouse had cooked a piece of ham yesterday so I diced up the leftovers. The chopped shallots were softened in the butter, then the chopped potato was thrown into the pan. When this was tender I poured in the stock. While the stock was simmering I cooked the peas, adding mint for the last twenty seconds. When ready I added them to the stock then whizzed the lot in the blender. I reheated the soup and stirred in the diced ham. The younger offspring and I ate the so...

Broad bean and mint soup Today's soup making process was not an unqualified success but I learned from it.  I chose to make broad bean and mint soup and yesterday the spouse duly tracked down and bought the broad bean pods as instructed.  I got out two pints of home made chicken stock to defrost, noting that the supplies were running low. This morning the spouse brought the younger offspring out for a walk in Dun Laoghaire and I got up after Sunday Miscellany to start on the soup preparations. My mistake was to interpret the the instructions to mean that I was to use the pods, not the beans themselves. The recipe (one of Sophie Grigson's) says: "...Skin each bean by slitting the tough outer skin with a fingernail or a small sharp knife ..." For some reason I pictured runner beans and the way you have to remove the "thread" from them. So, having blanched the pods, I pushed out the beans, discarded them and prepared the pods for cooking. I then ...