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Serves 4
A very quick "Ctorecuploard'" recipe - perfect for an impromptu dinner party.
Ingredients:
50 g (2 oz) butter
1 onion, finely chopped
2 cloves garlic, crashed
400 g (14 oz) can pimientos, drained, rinsed and chopped
230 g (8 oz) can chopped tomatoes
600 ml (1 pint) chicken stock, salt and pepper to taste
2 tablespoons snipped chives Croutons
2 slices white bread, crusts removed
2 tablespoons oil
1- Melt half the butter in a pan. Add the onion and 1 garlic and cook until soft.
2- Add the pimientos and tomatoes, cover and cook gently for 10 minutes.
3-Add the wine, cook for 5 minutes, then add the stock and cook for 5 minutes.
4- Transfer to a food processor or blender and puree until smooth. Return the soup to the pan, season and heat through.
5-To make the crotons, cut the bread into small cubes. Heat the remaining butter and the oil in a frying pan, then fry the bread cubes until golden. Drain on kitchen paper.
6- Transfer the soup to individual bowls and garnish with the chives and crotons to serve.
Rocket Soup with Parmesan
Serves 4-6
Rocket is a salad leaf with a superb pungent, peppery taste. Substitute watercress, if you can't obtain it.
Ingredients:
2 tablespoons quality olive oil
2 cloves garlic, crashed
250 g (8 oz) potato, diced
175 g (6 oz) rocket; chopped
1. 2 liters (2 pints) vegetable stock salt and pepper to taste 4 tablespoons freshly grated Parmesan cheese 1/4 teaspoon dried crushed chilies (optional)
1-Heat the olive oil in a large pan. Add the garlic and cook for 1 minute.
2-Add the potato and stir until coated in oil. Add the rocket, reserving a few leaves for garnish. Stir and cook for 2-3 minutes.
3-Heat the stock and add to the rocket mixture. Season with salt and pepper, cover and simmer for 20 minutes.
4-Ladle into soup bowls and sprinkle with Parmesan, and dried chilies if desired. Garnish with rocket leaves to serve.
Last Updated: June 7th, 2011
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