Category Archives: Soup

Blog, Soup

Scotch Broth

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Scotch broth is warming, filling and easy to make.

Ingredients:

  • 1 kg shoulder of lamb, diced
  • 2.5 l water
  • 50 g pearl barley
  • 50 g frozen peas
  • 4 carrots, peeled & finely diced
  • 2 onions, finely diced
  • 2 celery sticks, finely diced
  • ½ swede, peeled & finely diced
  • 1 spring of thyme
  • 1 bay leaf
  • ½ cabbage, shredded
  • 2 leeks, finely sliced
  • salt & pepper

Method:

Put the lamb in a large pot, cover with water and bring to the boil. Skim off any brown foam. Add the barley, peas, carrots, onions, celery, swede, thyme, bay leaf and season with salt & pepper. Bring back to boil. Turn the heat down to a low simmer and cook for 1½ hour. Add cabbage and leeks and cook another 15 – 20 minutes. Enjoy!!!!!

scotch broth

Zupa Szkocka

Skladniki:

  • 1 kg jagnieciny, pokrojona w kostke
  • 2.5 l wody
  • 50 g kaszy jeczmiennej perlowej
  • 50 g groszku, mrozony
  • 4 marchwie, obrane i pokrojone w drobna kostke
  • 2 cebule, drobno pokrojone
  • 2 lodygi selera naciowego, pokrojone w drobna kostke
  • ½ brukwi, obrana i pokrojona w drobna kostke
  • galazka tymianku
  • lisc laurowy
  • ½ kapusty, pokrojona
  • 2 pory, drobno posiekane
  • sol & pieprz

Wykonanie:

Mieso wloz do duzego garnka, przykryj i doprowadz do zagotowania. Dodajemy kasze, groszek, marchew, cebule, seler, brukiew, tymianek, lisc laurowy i przypraw sola i pieprzem. Doprowadz do zagotowania i zmniejsz temperature. Gotuj przez 1½ godziny. Dodaj kapuste i por i gotuj kolejne 15 – 20 minut. Smacznego!!!!

scotch broth

 

 

Blog, Soup, Uncategorized

Bean and Vegetable Soup

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This is a nutritious and hearty recipe.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled & diced
  • 3 stalks celery, diced
  • 1 red pepper, diced
  • 1 garlic clove, chopped
  • 5 springs of thyme, leaves stripped
  • handful of fresh basil, chopped
  • handful of fresh rosemary, chopped
  • salt & pepper
  • 1 can chopped tomatoes
  • 1 can butter beans, drained
  • 1 can red kidney beans, drained
  • 1 l vegetable stock
  • 1 courgette, diced
  • handful baby spinach

Method

Heat the olive oil in a pot and add the onion, carrots, celery, red pepper, garlic, thyme, basil, rosemary. Cook until the vegetable are tender, about 5 minutes.

Add the beans, tomatoes and stock and season with salt & pepper. Bring to a boil, reduce heat and cook for 45 minutes. Add courgette and spinach and cook for 5 minutes. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

bean and vegetable soup

Zupa warzywna z fasola

Skladniki

  • 2 lyzki oliwy
  • 1 cebula, pokrojona w kostke
  • 2 marchewki, obrane i pokrojone w kostke
  • 3 lodygi selera naciowego, pokrojone w kostke
  • 1 czerwona papryka, pokrojona w kostke
  • 1 zabek czosnku, posiekany
  • tymianek z 5 lodyg
  • garsc swiezej bazylii, posiekana
  • garsc swiezego rozmarynu, posiekany
  • sol & pieprz
  • 1 puszka pokrojonych pomidorow
  • 1 puszka fasoli piekny Jas, odcedzone
  • 1 puszka czerwonej fasoli, odcedzone
  • 1 litr wywaru warzywnego
  • 1 cukinia, pokrojona w kostke
  • garsc mlodego szpinaku

Wykonanie

W garnku rozgrzej oliwe i dodaj cebule, marchew, seler, papryke, czosnek, tymianek, bazylie i rozmaryn. Smaz okolo 5 minut.

Dodaj fasole, pomidory, wywar i dopraw sola & pieprzem. Zagotuj, zmniejsz temperature i gotuj 45 minut. Dodaj cukinie i szpinak i gotuj kolejne 5 minut. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

bean and vegetable soup

Blog, Soup

Creamy Chicken Soup

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The perfect bowl of soup during the winter! Creamy chicken soup!

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 medium carrots, peeled & sliced
  • 4 celery stalks, chopped
  • 1 tsp dried thyme
  • 115 g plain flour
  • 2 l chicken stock
  • 250 g cooked chicken, cubed
  • 250 g mushrooms, sliced
  • 300 ml double cream
  • small bunch chopped parsley
  • salt & pepper

Method

In a large pot heat olive oil and fry onion, celery stalks, and carrots until soften( about 5 minutes). Add thyme and flour and mix together. Cook for 3 minutes. Add chicken stock and bring to a boil. Add chicken, mushrooms and season with salt & pepper.  Reduce heat and simmer for 15 minutes. Stir in chopped parsley. Enjoy!

Kremowa Zupa Z Kurczakiem

creamy chicken soup

Skladniki

  • 2 lyzki oliwy
  • 1 cebula, pokrojona w kostke
  • 4 srednie marchewki, obrane & pokrojone w plastry
  • 4 lodygi selera naciowego, pokrojone
  • 1 lyzeczka suszonego tymianku
  • 115 g maki
  • 2 l wywaru z kurczaka
  • 250 g ugotowanego miesa z kurczaka, pokrojone w kostke
  • 250 g pieczarek, pokrojone w plastry
  • 300 ml smietany
  • maly peczek pietruszki drobno pokrojonej
  • sol & pieprz

Wykonanie

W duzym garnku rozgrzej oliwe i smaz cebule, seler naciowa i marchew az zmiekna (okolo 5 minut). Dodaj tymianek i make i wymieszaj wszystko razem. Smaz kolejne 3 minuty. Dodaj wywar i zagotuj. Dodaj mieso z kurczaka, pieczarki i dopraw sola i pieprzem. Zmniejsz ogien i gotuj 15 minut. Na koniec dodaj pietruszke i wymieszaj. Smacznego!

creamy chicken soup

Blog, Soup

Cauliflower Soup

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Throw a new spin on this comforting classic by blending into a smooth and creamy soup.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp thyme
  • 1 large cauliflower, broken into florets
  • 1 l chicken stock
  • 120 ml cream
  • 120 ml milk
  • 100 g grated Parmesan
  • salt & pepper
  • ¼ tsp ground nutmeg

Method

Heat the olive oil in a large sauce pan, add the onion and gently cook for 10 minutes until the onion is soft. Add garlic and thyme and cook another 2 minutes.

Add cauliflower and stock and bring to the boil, then reduce the heat and simmer for 20 minutes. Season with salt, pepper and nutmeg. Add cream, milk and Parmesan. Cook for 5 minutes.

Remove from heat and blend until smooth and creamy.

Zupa kalafiorowa.

Skladniki

  • 2 lyzki oliwy
  • 1 cebula, pokrojona w kostke
  • 2 zabki czosnku, obrane i zduszone
  • 1 lyzeczka tymianku
  • 1 duzy kalafior, podzielony na rozyczki
  • 1 l wywaru
  • 120 ml smietany
  • 120 ml mleka
  • 100 g Parmezan, starty
  • sol i pieprz
  • ¼ lyzeczki galki muszkatalowej

Metoda

Rozgrzej oliwe w duzym garnku. Dodaj cebule i smaz na malym ogniu, okolo 10 minut az bedzie miekka. Dodaj czosnek i tymianek i smaz kolejne 2 minuty.

Dodaj kalafior i wywar i doprowac do zagotowania, zmniejsz temperature i gotuj na malym ogniu 20 minut. Dopraw sola, pieprzem i galka muszkatalowa. Dodaj smietane, mleko i Parmezan. Gotuj kolejne 5 minut.

Zupę rozdrabniamy za pomocą blendera, aż powstanie gęsty krem.

cauliflower soup

Blog, Soup

Pumpkin Soup

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Why not try this warming soup made from roasted pumpkin.

Przepis w jezyku polskim na dole.

Ingredients

  • 4 tbsp olive oil
  • 2 onions, chopped
  • 1 kg pumpkin,peeled, deseeded & chopped
  • 700 ml chicken stock
  • 4 tbsp double cream

Method

Preheat the oven to 180° C.

Place the pumpkin in a roasting tin, drizzle with olive oil and season with salt & pepper. Bake in oven about 40 minutes until soft.

Heat 2 tbsp olive oil in a large pan saucepan. Gently cook onions for 5 minutes, then add the pumpkin and cook for another 5 minutes.

Pour stock into the saucepan with pumpkin and season with salt & pepper. Bring to the boil. Simmer for 10 minutes and add 2 tbsp of double cream. Puree with a hand blender.

Serve scattered with croutons and drizzle with double cream!!!

Zupa z dyni

Skladniki

  • 4 lyzki oliwy
  • 2 cebule, pokrojone w kostke
  • 1 kg dyni, obrana,wypestkowana i pokrojone w duze kostki
  • 700 ml bulionu
  • 4 lyzki smietany

Sposob

Nagrzej piekarnik do 180° C.

Pokrojona dynie rozloz na blaszce polej oliwa, posol i popieprz. Piecz okolo 40 minut,az dynia stanie sie miekka.

W duzym garnku rozgrzej oliwe. Podsmaz cebule ( okolo 5 minut), dodaj upieczona dynie i gotuj kolejne 5 minut.

Do garnka z dynia dodaj bulion, dopraw sola i pieprzem do smaku. Gdy zacznie sie gotowac obniz temperature i dus 10 minut. Dodaj 2 lyzki smietany. Calosc zmiksuj recznym blenderem.

Zupe mozna posypac grzankami, pestkami dyni i skropic smietana!

pumpkin soup

pumpkin soup

pumpkin soup

 

 

 

Blog, Soup

SCOTCH BROTH

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Ingredients

  • About 1 kg shoulder of lamb
  • 1 leek, trimmed
  • 3 celery sticks, roughly chopped
  • 2 onions, sliced
  • 4 carrots, peeled and chopped
  • 1 swede, peeled and chopped
  • 1 large potato, peeled and chopped
  • 100 g pearl barley
  • fresh parsley
  • sea salt
  • freshly ground white pepper
  • olive oil
  • About 4 litres water
  • 1 bay leaf
  • 4 thyme sprigs
  • 4 pimento seeds

Method

Put the meat in a large pan with the water. Bring to the boil.  Add pimento seeds, bay leaf and thyme sprigs. Simmer for an hour.

Heat the olive oil in large frying pan then add the carrots, onions, celery sticks and leek and sweat them on a low heat for about 20 minutes, until they are softened.

Add the carrot, onion, celery sticks and leek and return to boil and simmer for another 30 minutes.

Add the swede, potato and pearl barley, then simmer for further 50 minutes. Season with salt and pepper.

Serve sprinkled with parsley.