All posts tagged Soup

Celery & parsnip soup

Celery & parsnip soup

Ingredients

  • 60ml olive oil
  • ½ bunch celery chopped
  • 2 parsnips (about 450g) peeled & chopped
  • 1 bulb fennel
  • 1 small brown onion
  • 1 clove of garlic thinly sliced
  • 2 bay leaves
  • 1.5lt stock
  • Cream (optional)

Method

Sweat celery, fennel, parsnip, onion, garlic and bay leaves
until soft and just starting to colour. Add stock and
simmer gently until vegetables are soft (about 30min).
Blitz with a hand blender. For a smoother soup you can
pass through a sieve. Return to a clean pan and season.
You could add cream at this point if you wish.

Serve hot with crusty bread and butter.

 

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Jerusalem Artichoke Soup with Fresh Truffle

Jerusalem Artichoke Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 1/2 Onion, diced
  • 40 g Black Truffle
  • Extra Virgin Olive oil
  • 400g Jerusalem artichokes peeled & diced
  • 400g floury potatoes, peeled & diced
  • 1lt chicken stock
  • 100ml cream

Method:

  • Sweat onion in olive oil. When translucent add potato & artichoke
  • Cook with no colour for a few minutes then cover with stock
  • Bring to the boil. Simmer gently until potato & artichoke are tender then blend.
  • Strain to remove any lumps & return to heat. Check seasoning.
  • Whip cream to soft peak & grate in 15g truffle.
  • Serve soup with a drizzle of olive oil, a spoonful of truffle cream & extra shaved truffle

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

__________________________________________________________________________________________________________________

Celeriac & Potato Soup with Fresh Truffle

Celeriac & Potato Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 1 Onion, diced
  • 40 g Black Truffle
  • Extra Virgin Olive oil
  • 4 sprigs fresh thyme, tied together
  • 400g Celeriac, peeled & diced
  • 400g floury potatoes, peeled & diced
  • 1lt chicken stock
  • 100ml cream

Method:

  • Sweat onion in olive oil. When translucent add potato & celeriac
  • Cook with no colour for a few minutes then cover with stock
  • Add thyme & bring to the boil. Simmer gently until potato & celeriac are tender
  • Remove thyme sprigs then blend.
  • Strain to remove any lumps & return heat. Check seasoning.
  • Whip cream to soft peak & grate in 15g truffle.
  • Serve soup with a drizzle of olive oil, a spoonful of truffle cream & extra shaved truffle

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

__________________________________________________________________________________________________________________