{Just Photos} All About Soup at Cook the Books

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?" 

Judith Martin - Miss Manners

Another cooking class at Cook the Books and tis the season for soup so last week it was All About Soup.  Soup, it can comfort and warm the soul on a cold wet night. Wisps of steam can tantalise the taste buds and then a bowl of soup can make the worries and stresses of the day disappear.

First up was Avgolemono or “egg lemon”.  A classic Greek Lemon Chicken Soup. This is a simple peasant soup made with just chicken broth, eggs, lemon juice and either orzo or rice.  It sounds like a slightly odd combination but it was bright and light and satisfying all at the same time, really bursting with lemon flavour.

Next up Zucchini, White Bean and Leek Soup.  Green and fresh it would be a tasty bowl of soup just as it is but sometimes it is the little additions that can really make something shine.  Once the soup is blended red wine vinegar and smoked paprika are added providing a little welcome sharpness and a smokey note. And to top it off sautéed zucchini ribbons, a little mint oil and a scattering of Parmesan. A little crusty bread and butter on the side and you have fresh and comforting.

To finish Puchero a Colombian Pork, Beef and Chicken soup.  This was my favourite of the night, it was wonderfully hearty and savoury, and that is before we even get to the corn bread and pandebono on the side, more of those in a moment.  Back to the soup, pork, beef and chicken are slow cooked just in water with some spring onion, the meet is removed and shredded while potatoes and kumura are added to the broth and along with a rich fragrant past and silver beet.  It is the paste that makes this soup, slowly cooked tomato, spring onion, cumin, saffron, garlic and coriander that gives this soup its wonderful savoury depth. It is then served with avocado, rice and cornbread on the side.

  

We were lucky enough to also have some pandebono. Pandebono are delightfully cheesy little Colombian breads.  Packed full of feta, ricotta and cheddar they were always only going to be delicious and terribly moreish. They’ll definitely be making an appearance over the weekend so I’ll be sure to share that one soon, as to keep it all to myself would just not be fair.

"Beautiful soup, so rich and green

Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful soup! 

Beautiful soup! Who cares for fish

Game, or any other dish? 

Who would not give all else for two

Pennyworth of beautiful soup?"

Lewis Caroll, Alice in Wonderland

For more culinary inspiration...

Cook The Books

139 Richmond Road (corner Norfolk St)
Grey Lynn,
Auckland,
New Zealand
www.cookthebooks.co.nz

OPEN 7 DAYS A WEEK:
Monday to Friday – 10am to 6pm
Saturday and Sunday – 10am to 4pm

If you like soup you might like these:

Curried Parsnip Soup

Spiced Roast Carrot and Lentil Soup with Toasted Dukkah Flat Breads

Cauliflower Soup

 

Chicken and Coconut Broth

Enjoy!

Carrot, Spinach and Dill Soup

Soup, the epitome of comfort food.  Nourishing, heart warming it can soothe the sole and make all seem well in the world or at the very least a little better. This one is filling, yet light and bright and most definitely checks the good for you box.  The broth is infused with garlic, chilli and turmeric, so it is full of flavour with a little heat from the chilli and an earthy depth, not to mention a wonderful golden hue, from the turmeric.

Turmeric, sometimes known as Indian saffron, is actually a rhizome from the ginger family. Once the root is pulled from the ground it is boiled in slightly alkaline water to help stabilise the colour and it is then dried.  It becomes rock hard once dried and very difficult to grind so mostly we buy it already ground.  If you do want to try fresh turmeric you may be able to find it at local Asian grocers. It will deliver a more pungent flavour than the ground turmeric, just be sure to wear gloves to avoid bright yellow fingers.

The chives and dill add a welcome herbal infusion that make this not only a satisfying, but aromatic bowl of soup.

Carrot, Spinach and Dill Soup, adapted from Whole Living

Ingredients


Serves 4-6

2 tbsp olive oil

1 large onion, diced

1 garlic clove, minced

2 pinch chilli flakes

1 tsp turmeric

6 carrots, diced

Salt and pepper

4 cups chicken stock

4 cups water

2 cups green beans, chopped

Salt and pepper

For each serving

1 cup baby spinach

2 tbsp dill, 

2 tbsp chives, chopped

To garnish

Lemon zest

Lemon juice

Sliced red chilli

Directions

Heat the olive oil in a large heavy based saucepan over a medium low heat and then add the onion, season with a little pinch of salt, and sauté for a few minutes before adding the garlic and chilli.  Sauté for another 5 minutes and then add the turmeric.  Give everything a good stir and sauté for another moment.  Add the carrot and stir everything together.

Add the chicken stock and water, season with salt and pepper and simmer over a medium low heat for 30 minutes.  Add the green beans and simmer for a moment or 2 more just until the beans are cooked through but still have a little crunch.

To serve fill each bowl with spinach and sprinkle over the dill and chives.  Ladle the soup over the top, scatter a few red chilli slices and lemon zest over the top and a good squeeze of lemon juice.  Serve immediately. 

You can keep batches of the this soup in the fridge and then when late home from work with neither the time nor really the inclination to cook, a bowl of this soup is both soothing and nourishing.  Even better it can be whipped up in a few minutes, the addition of fresh herbs deliver a wonderful green freshness that just makes you feel good.  The golden broth is light and savoury with just a little warmth from the chilli flakes and then the spinach provides the requisite does of green goodness.  There is a subtle aniseed note from the dill and a zesty sharpness from the lemon juice that add more layers of flavour making this a whole meal in a bowl. Light, bright and good for the soul, it is the perfect antidote to a long day.


If you like this you might like this Vegetable Soup
One year ago Beef Bourguignon

Enjoy!

Auckland Eats - Villa Maria

A spectacular day and what better way to enjoy a little Autumn sunshine than among the vines at Villa Maria.  Villa Maria was founded way back in 1961 and since then it has become New Zealand's most awarded winery and the do make several lovely drops.  With the vines turning russet and red it put me in the mood for a little Pinot.  We opted for the Private Bin Marlborough Pinot, fruity and bursting with ripe cherry and raspberry ending with a little spice, just perfect for an Autumn afternoon among the vines.

It was also the perfect accompaniment for our entree of wild mushroom risotto with truffle oil. They pretty much had me at truffle oil, they actually had all of us.  This was sublime...creamy, earthy wild mushrooms and that wonderfully decadent hint of truffle oil.  I could have eaten this over and over and over again, seriously the best risotto I have ever eaten.

For the main event a little crisp skinned pork belly with kumura puree, apple cider jus and beetroot and braeburn jelly. The pork belly was full of flavour, the puree silky smooth, and the jelly a little fruity, however I would have like a little crispier more crackling like skin as for me that is the real treat with pork belly.

I find desserts don't always live up to expectations, sometimes they can seem somewhat of an after thought.  Well not here, we were spoilt for choice with 3 classics on offer; individual tart tatins, creme brûlée and warm chocolate pudding.  Now usually creme brûlée would be the winner for me, being a long time favourite but for some reason the tart tatin was calling my name.  And I am very glad that I followed my instincts.  How can I describe it?  The pastry was light & golden, caramelized a little around the edges from the caramel like apples and to top it all off a little vanilla ice cream, just beginning to melt atop the warm tart tatin, and a little drizzle of creme anglaise.  One heavenly dessert and it would be worth the trip alone.

So if you are up for an afternoon among the vines and are in Auckland, a trip out to Villa Maria would be an afternoon well spent. Bookings are highly recommended and it was packed to the rafters the afternoon we were there so I would definitely take their recommendation to book ahead.

Villa Maria Auckland Winery
118 Montgomerie Rd
Mangere
Auckland

Ph 09 255 1777

www.villamaria.co.nz

Enjoy!