Hearty Winter Broth

It’s snowing this morning and while it’s considerably warmer than the last days, one still needs some good winter comfort food…

This time I found the soup in Simply Soup, published in 2007 by Love Food in the UK. The following recipe appears on page 47:

Serves 4

Ingredients

• 1 tablespoon  vegetable oil
• 1 lb lean neck of lamb
• 1 large onion, sliced
• 2 carrots, sliced
• 2 leeks, sliced
• 4 cups vegetable stock *
• 1 bay leaf
• sprigs of fresh parsley
• 2 oz pearl barley
• salt and pepper to taste

Directions

1. Heat the vegetable oil in a large, heavy-bottom saucepan and add the pieces of lamb, turning the seal and brown on both sides. Lift the lamb out of the pan and set aside until ready the use.
2. Add the onion, carrots, and leeks to the saucepan and cook gently for 3 minutes.
3. Return the lamb to the saucepan and add the vegetable stock, bay leaf, parsley and pearl barley to the saucepan. Bring the mixture in the pan to a boil, then reduce the heat. Cover and simmer for 1 1/2 -2 hours.
4. Discard the parsley sprigs. Left the pieces of lamb from the broth and allow them to cool slightly. Remove the bones and any fat and chop the meat. Return the lamb to the broth and reheat gently. Season to taste with salt and pepper.

It is advisable to prepare this soup a day ahead, then let it cool, cover and refrigetrate overnight. When ready to serve, remove and discard the layer of fat from the surface and reheat the soup gently. Ladle into warmed bowls and serve immediately.

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

• 2 tablespoons sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalk, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

Enjoy, gentle reader, I tried it last evening and it was a perfect finish for a cold day!

CS

Ribollita, Zuppa Toscana

It’s been snowing non-stop, since early morning. It’s CoOOolD out there!

Having come back from a long day I could think of nothing better to warm up with than one of my favorite Tuscan soups:

Ribollita

Serves 4

Ingredients:

• 3 tbsp olive oil
• 2 medium red onions, coarsely chopped
• 3 carrots, sliced
• 3 celery stalks, coarsely chopped
• 3 garlic cloves, chopped
• 1 tbsp chopped fresh thyme
• water, as needed
• 14 oz canned white beans, drained and rinsed
• 14 oz canned chopped tomatoes
• 2 1/2 cups vegetable stock *
• 2 tbsp chopped fresh parsley
• 1 lb 2 oz kale (preferably Tuscan kale**, if you can find it!), trimmed and sliced
• 1 small day or two old ciabatta loaf (substitute any flat bread, if you can’t find the ciabatta, torn into small pieces)
• salt and pepper
• extra virgin oil, to serve

Directions

1. Heat the oil in a large saucepan and cook the onions, carrots, and celery for 10 to 15 minutes, stirring frequently. Add the garlic, thyme, salt and pepper to taste. Continue to cook for an additional 1 to 2 minutes, until the vegetables are golden and caramelized.
2. Add the white beans to the pan and pour in the tomatoes. Add enough of water to cover the vegetables. Bring to a boil, and simmer for 20minutes. Add the parsley and Tuscan kale and cook for an additional 5 minutes.
3. Stir in the bread and add a little more water, as needed. The soup should be thick.
4. Taste and adjust the seasoning, if needed. Ladle into warmed serving bowls and serve hot, drizzled with extra virgin oil.

Try this soup and you’ll understand the true meaning of comfort food!

–oOOoOOo–

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

• 2 tablespoons sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalk, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

–oOOoOOo–

**

Be warned, once you’ve tasted Tuscan kale, you’ll find it hard to go back to the more easily available variety.

Enjoy, gentle reader, enjoy!

CS