SOUPS

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There can be nothing more comforting on a cold day than a bowl of hot scup

 

 

                           POTATO AND COURGETTE SOUP FROM SANTORINI             

                                                                                           

6 medium-sized courgettes, cut into cubes

6 potatoes, peeled and cut into cubes

960 ml (4 cups) chicken stock

1 tbsp olive oil

2  tbsp parsley

45 g ( ½ cup) kefalotyri or Parmesan grated

1 sprig of dill

2 egg yolks

Salt and freshly ground pepper to taste

Sauté the courgettes, potatoes, and dill in olive oil for a few minutes,.  Then pour in th stock and simmer until tender.  Remove the saucepan from the heat and discard the dill. Beat the egg yolks with the cheese and very slowly add about ¼ of chicken stock into the eggs, stirring quickly. Pour the mixture slowly into the saucepan, stirring constantly.  Return to the fire with the saucepan uncovered.  Don’t let it boil! It’s a full meal.

 

 

                                                                                                                                                                                               ARTICHOKE SOUP

                                                

 

You could use frozen artichokes for this soup

 

4 large artichoke hearts

1 medium onion, peeled and finely chopped

1  tbsp olive oil

Juice of ½ a lemon

960 ml (4 cups) or more chicken stock

1 tbsp butter

2 tbsp chopped dill

1 heaped tbsp cornflour

250 ml (1 cup) cream

2 egg yolks

Salt and pepper to taste

 

Place the artichokes with the onion in a saucepan with the chicken stock, olive oil, and ½ tbsp of lemon juice. The artichokes should be completely covered by the liquid  Simmer the vegetables until tender. Add the butter and dill and correct the seasoning if necessary,  cool, and blend the vegetables until smooth and set aside,

 

Just before serving, bring the artichoke mixture to a boil. and remove from the heat. Mix the cornflour with 3 tbsp of cream until smooth. Whip the egg yolks with the remaining cream and the cornflour mixture and continue beating   Slowly pour a ladleful or two of the hot artichoke liquid into the egg mixture and pour it into the soup stirring thoroughly.  Simmer gently, stirring constantly until it thickens,  Check to season and adjust accordingly.  If the soup is too thick add some stock and serve immediately.

 

 

 

                                                    ASPARAGUS SOUP

 

500 g (1lb ) asparagus, trimmed

1 clove garlic

1 onion, chopped

720 ml (3 cups) chicken stock

2 tbsp butter

2 tbsp plain  flour

1 bay leaf

250 ml (1 cup) cream

Salt and pepper to taste

1 ½ tbsp chopped parsley 

 

Snap each asparagus and keep the tougher parts for further use. Cut off the asparagus tips and set them aside. Chop the remaining asparagus into small pieces. Bring the chicken stock to the boil add the asparagus and simmer for 25 minutes then remove and discard

 

Finally add the chopped asparagus, onion, garlic and simmer for 20 minutes and set aside to cool. Blend the vegetables and sieve Return the soup to the saucepan and keep hot. 

 

Melt the butter and stir in the flour, salt pepper, and bay leaf and cook gently for4 minutes add the milk to the roux and cook, stirring constantly, and correct seasoning if necessary.  Then add the cream and simmer ever so gently.  Serve garnished with chopped parsley and asparagus tips.        

   

 

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