Posts Tagged With: Chard

Ottolenghi’s herb soup

Yotam says, “Herbs are too often the side show, a garnish for the main event. It’s time to put them centre stage. Soft herbs don’t always have to be treated as a garnish – whole bunches of the stuff go into this winning soup.” We say, ” WOW! All this texture and minty flavour in a SOUP?! We love it, even if it does taste a bit freaky!”

ourkitchengarden.net

Fresh from the garden: parsley, coriander, mint, baby spinach, silverbeet, onion, garlic
Recipe source: adapted from Yotam Ottolenghi’s recipe in The Guardian

Equipment:

  • Chopping boards & knives
  • Garlic press
  • Microplane
  • Scales
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Handheld (stick) blender
  • Measuring jug
  • Selection of mixing bowls
  • Ladle
  • Bowls to serve

 

Ingredients:

  • 5 tablespoons olive oil
  • 2 medium onions
  • 2 garlic cloves
  • 2 teaspoons ground turmeric
  • 1 nutmeg
  • 1 tablespoon dried mint
  • 250g baby spinach (we used lambs’ lettuce)
  • 250g silverbeet leaves
  • 25g parsley (leaves and stalks)
  • 25g coriander (leaves and stalks)
  • 1200ml hot water and a large tablespoon of bouillon (or vegetable stock)

To serve

  • 200g Greek yoghurt
  • 10g coriander leaves
  • 10g mint leaves
  • 5g parsley leaves
  • 200g feta
  • Flaked salt and black pepper

What to do:

  • Fill the kettle to 1200ml and set to boil.
  • Peel and roughly chop the onions. Peel and crush the garlic cloves.
  • Grate the nutmeg to yield 1 teaspoon.
  • Wash the baby spinach, silverbeet leaves & main herbs in several changes of water in large bowls & then carefully dry using the salad spinner.
  • Roughly chop the silverbeet leaves, rolling them up like a cigar and slicing. Finely chop the stalks.
  • Heat two tablespoons of the olive oil in the stockpot. Add the onion and sauté GENTLY for around five minutes, or until translucent and soft.
  • Stir in the turmeric, garlic and nutmeg, fry for a minute, then add the dried mint, spinach, silverbeet leaves, the whole parsley and coriander leaves and stalks, and stock.
  • Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with the stick blender until smooth.
  • Meanwhile wash, carefully dry and then finely chop the ‘To Serve’ herbs.
  • Pour the yoghurt into the medium bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in.
  • Stir through the chopped herbs and crumble in half of the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.
  • Pour into soup bowls, sprinkle over the herbs and remaining feta, and finish with a little drizzle of olive oil.

Notes: How many herbs can you think of? What is feta? What does nutmeg small like? What was turmeric used for historically? What is silverbeet also known as?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Green leaves and potato soup

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up any bolting rocket or snaily kale!

Fresh from the garden: rocket, silverbeet, kale, potatoes, basil
Recipe source: Melissa
Serves: 6 or 24 tastes

ourkitchengarden.net

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures –jug, tablespoon
  • Stick blender/ handheld mixer
  • Ladle
  • Serving bowls
Ingredients:

  • 500g waxy potatoes like Kipflers
  • A small bunch of spring onions
  • A small bunch of rocket
  • A handful silverbeet
  • A handful kale
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper
  • A bunch of basil

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Scrub the potatoes under running cold water (do not peel!) & cut into 2cm cubes.
  • Peel the garlic cloves and squeeze them through the garlic press. Wash & trim the spring onions and slice into finger-width pieces.
  • Melt butter in the large stockpot over medium heat and sauté the spring onion and garlic for a minute, and then add the potato cubes and turn so that the potato cubes sweat in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons. Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into 1cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Wash the kale leaves and shake dry. Cut or tear the leaves from the stalks, chop the stalks into half-finger-width pieces, and slice up the leaves into ribbons.
  • Carefully measure the boiling water and the bouillon into the pot of potatoes and stir. Bring it to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet and kale stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket, silverbeet and kale leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may need to add another cup of hot water and pinch of salt.
  • Wash the basil and pick the leaves from the stalks, spin dry.
  • With dry hands, plug in the stick blender and carefully blitz the soup until it is silky smooth. Add the basil leaves and blitz again.
  • Taste for correct seasoning and ladle into bowls to serve.

Notes: How many different procedures are there here? Why do we want the potato to ‘sweat’?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Green soup!

(Rocket, silverbeet and potato…)

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up the bolting rocket!

ourkitchengarden.net

Green soup!

Fresh from the garden: rocket, silverbeet, potatoes, chives
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures – litre jug, tablespoon
  • Handheld mixer
  • Ladle
  • Serving bowls
Ingredients:

  • 500g waxy potatoes
  • A small bunch of chives
  • 1 big bunch rocket
  • 2 or 3 silverbeet stems & leaves
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Peel the potatoes under running cold water & cut into 2cm cubes.
  • Wash the chives, shake dry and slice into 1cm bits.
  • Peel the garlic cloves and squeeze them through the garlic press.
  • Melt butter in the large stockpot over medium heat and sauté the chives and garlic for a minute, and then add the potato cubes and turn so that the potato sweats in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons.
  • Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Measure the bouillon & boiling water into a litre jug, stir and then pour it into the potatoes. Bring them to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket and silverbeet leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may want to add another cup of hot water.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
  • Taste for correct seasoning (the bouillon is salty so you may not need any extra salt) and ladle into bowls to serve.

Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’?

ourkitchengarden.net

Thick green soup!

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