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Mel and Joy cook

Tag Archives: soup

Roasted Vegetable Soup

09 Friday Mar 2012

Posted by melandjoycook in Soup and stews

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Tags

broth, cheese, chicken, marscapone, onion, pepper, roast, roasted, soup, vegetables

This soup is so easy and delicious!

Here is what you need:

1 Potato (Peeled)
1 Carrot (Peeled)
1 Red Pepper
1 Onion
Olive Oil
Chicken Broth
Marscapone Cheese
Salt & Pepper

Preheat your oven to 400F degrees (about 200C).

Simply chop the vegetables into big chunks and place on a baking sheet.
Generously drizzle olive oil over all of your vegetables. Sprinkle Salt and Pepper as well.
Roast for about 40 minutes. I would start checking on them after 30 minutes.

Roasted Vegetables

Discard any burnt areas and throw them in a blender with about a 1/2 cup of chicken broth.
Blend and add a 1/4 cup of Marscapone Cheese.

This is when you decide on what consistency you want. Add more chicken broth if necessary.

Roasted Vegetable Soup

Enjoy!
Joy

Pumpkin soup in a pumpkin

03 Saturday Dec 2011

Posted by melandjoycook in Meals in one, Soup and stews

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Tags

herbs, in pumpkin, onion, pumpkin, soup

I remember my mum making pumpkin soup in the pumpkin itself when I was younger. So when I went to Alexis’ in Belgium and saw that his parents had pumpkins growing in their garden I took one straight back with us to London and gave it a try.

Now I have to be honest with you and say that I fell asleep in front of the tv whilst it was in the oven so I’m not sure how long it should be in the oven. Mine was over-cooked as it was in there for too long, that is for 2h30mins so it probably should be in the oven for 1h30. Though check it throughout cooking time as it will also depend on the size of your pumpkin.

What you will need:

One medium size pumpkin
2 onion
4 garlic cloves
3 slices of bread
Cream
Herbs (I used tyme)

Heat your oven to 200C. Cut the top of the pumpkin off and empty its seeds. With a spoon scrape out some of the pumpkin and put in a bowl. Slice your onions, garlic and fry in a pan until slightly golden and then add the pumpkin, continue to cook for a few minutes. In the pumkin add a bit of the onion mixture, add a bit of cream, herbs and a slice of bread and continue layering. You can add sliced bacon or anything else you want in your soup. At the end add about half a glass of water. Put the top back onto the pumpkin. Put the pumkin in a round cake tray as this will help it keep it structure. Place the pumpkin in the oven for 1 to 1 and a half hour . You can pick the top with a knife when it goes through the pumkin is cooked.

Enjoy!
Mel

French onion soup

05 Saturday Nov 2011

Posted by melandjoycook in Soup and stews

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Tags

french, onion, pressure cooker, soup, wine

I bought a whole bag of onions for £1 at my local shop and so thought I’d make some onion soup. It’s super simple, the hardest bit is trying not to cry when cutting all those onions.

What you will need:

6 onions (sliced)
3 garlic cloves (crushed)
1 litre of home-made stock (any kind) or stock cube / or make sure it covers all the onions and then a bit more
A glass of red or white wine (optional)
Tablespoon of butter
Slices of toasted baguette
Grated emmenthal or cheddar cheese
Salt and pepper

There are different stages to this soup and those are the key. I have a pressure cooker, it’s found in most French kitchen’s and is a great way to fast cook soups, stews and you can also steam vegetables. If you don’t have a pressure cooker you can use a casserole.

On a medium heat, in the pot add the butter, once hot add to it all the onions and garlic. You need the onions to soften and golden, this will give a lot of the flavour to your soup. Then you can add your stock, wine and salt and pepper. Reduce the heat and leave for 20 minutes if in a pressure cooker or 45 minutes in a casserole.

Whilst you soup is simmering turn your oven on to 180C. Then toast your baguette slices. Once your soup is cooked add at least half your soup in an oven dish, place the toast to cover the entire dish and sprinkle cheese on top (put as much or as little as you wish, I put loads). Place in the oven for 20 minutes. You can put all your soup in the oven dish but as the bread soaks up so much of the liquid I like keeping the other half to add later. So a few minutes before taking the dish out of the oven reheat the remaining of the soup that’s in the pot.

Remove oven dish and serve in a bowl, add to it some of the soup from the pot.

It’s perfect on a cold winter day.

Mel

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