Posted on July 15th, 2007 by Angela
Serves 5
A delicious, thick and hearty soup. So creamy and filling, but won’t leave you with a heavy feeling afterward, like so many other meals.
Ingredients
- 6 medium Potatoes, peeled and cubed
- 5 cups Chicken Stock
- 2 Leeks, chopped finely
- 2 teaspoons Butter
- 1 cup thickened Cream
- 1 Onion, chopped finely
- ½ teaspoon of Garlic
- 3 slices of Panchetta, chopped coarsely(or a handful of Bacon Bits – cheaper!)
- Salt and Cracked Pepper to taste
- 1 slice of thick bread in 1cm cubes (optional)
Method
- In a medium pot over medium heat, combine the potatoes and stock and allow to simmer with the lid on for 30 minutes, or until potatoes are tender.
- Meanwhile, if using bread bits, heat half the butter in a saucepan; sauté bread until browned and crisp. Put to the side. Then fry pancetta (or bacon) in a the same hot saucepan until crisp, and set aside.
- Turn the heat down to medium, and add the leeks, garlic and onion to the saucepan with the remaining butter for 5 to 10 minutes, or until tender (should look bright green and transparent).
- Meanwhile, mash the potatoes in the pot they were cooking in.
- Add the leeks, cream, and panchetta/bacon to the potatoes, and season with salt and pepper to taste.
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Posted on August 10th, 2007 by Angela
Prep and Cooking time: 6o min Serves 6
This Thai soup recipe, from my neighbor Irene, is AMAZING! It’s beautiful Thai flavours make a party in your mouth. Although there are a lot of ingredients, it’s very easy to make – once the prep is done, you can sit back and relax while it cooks. Serve it at dinner parties!
Ingredients
- 400ml Coconut Cream (CC Milk for those on a diet)
- 3 tablespoons yellow (or red) Thai Curry Paste
- 350ml Fish Stock (Fish Stock Cubes are cheaper)
- 3 tablespoons Fish Sauce
- 2 tablespoons Caster Sugar
- 3 Lemongrass stalks, cut into thirds and bruised
- ½ teaspoon Turmeric
- 1kg Pumpkin, peeled and cut into large bite sized chunks
- 500g Fish (any type)
- 400g peeled raw Prawns (cheap bags in the frozen section at Coles)
- 3-4 small bunches of Bok Choy, roughly chopped
- 1 bunch Coriander, chopped
- Juice of ½-1 lime, to taste
- 2 cups Basmati Rice
Method
- Begin cooking the rice (it doesn’t need to still be hot at serving time).
- In a large pot, combine curry paste and small amount of coconut cream and fry to release aroma, whisk with wooden spoon until frothy.
- Add rest of CC cream, fish stock, fish sauce, lemongrass, sugar, and turmeric. Bring to boil.
- Add pumpkin to pot and cook at a fast simmer with the lid on, until tender.
- Add seafood to pot and boil for 3-4 minutes.
- Add bok choy and lime juice, and boil until bok choy is wilted. Pumpkin should now have made the soup thick and creamy.
- To serve, place a ladel full of rice in the bottom of each deep bowl, then add a generous amount of soup and sprinkle coriander on top.
Inspiring!
