Tag Archives: healthy soup

Radish top soup and hot air and bubbles

I love our dogs, I really do, but they’ve been doing my head in during this Sahara Bubble. Yesterday they kept forgetting just how hot it was outside, which meant that I spent the better part of the 41° heat of the day and early evening playing ‘Doors’, when I should have been prostrate with a cool compress on my head, perusing my book about expeditions to the South Pole to conjure up ice-cold thoughts. The rules of ‘Doors’ are quite simple: you run between the back door and the front door, alternately letting in and out hot, panting dogs with very short memories.

You might be wondering why I don’t exercise a bit of authority (LOL – you and I have obviously never met), and tell them to stay put, but Hugo would head butt the door until he knocked himself unconscious, and Java would do her standing-on-hind-legs routine and end up falling over backwards, also knocking herself unconscious. So tempting, but no. And then this morning, to add insult to injury:  You know those hilariously funny videos you see of dogs rolling in wet, sticky mud coming back coated from head to paw? Java. Not hilarious. That’s all I’m saying.

While I was jet washing the muddy kitchen floor, Luc ‘phoned from the supermarket to say that he had put his trousers on back-to-front (he realised when he tried to put his wallet in his pocket and it fell to the floor). He had to waddle back to the car to wrestle them off and back on again the right way. Give me strength. On a positive note at least it’s a bit cooler today.

As I was far too hot and exhausted to go shopping yesterday, I made this soup with radish tops from the garden. It was more of a success than my dog disciplining attempts, which is admittedly not difficult. Radish greens contain a high concentration of vitamin B6, magnesium, phosphorus, iron, calcium, and vitamin A.

Ingredients (serves 6)

45g butter

1 onion, peeled and sliced

2 shallots, peeled and sliced

2 garlic cloves, crushed

3 bunches radish greens, rinsed

2 large potatoes, peeled and sliced

1l chicken stock (or vegetable if you prefer)

1 teaspoon paprika

Sea salt and freshly ground black pepper

4 tablespoons crème fraîche

Melt the butter in a large saucepan over a medium heat. Add the onions, shallots and garlic, fry for about five minutes, stirring occasionally to prevent sticking. Add the radish tops and potatoes, coating in the butter and cook for a few minutes longer. Add the stock and seasoning and simmer for about 20 minutes, or until the radish tops and potatoes are soft. Blend the soup until smooth and add the crème fraîche.

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Chicken soup and unruly hair

My hair is a free-for-all, to be chewed on, judged and discussed without compunction or reserve. I’m asked on a regular basis if it’s natural (because you think I would I chose it?), if it’s wet, if it’s dry, if it’s just been to the hairdresser and if it hasn’t. In some parts of the world, people come and stroke it like a strange woolly pet. A rather uncharming old lady who lives nearby actually uses the word ‘mop’ when referring to it, which she does every time I see her. And Luc said the other day ‘it just really suits you – it’s chaotic’. This was meant as a compliment (wtf?). The assistant in a posh haircare shop not long ago suggested, without a hint of irony, that I could ‘always try using a comb’ when I asked for advice on how to tame it. And to add insult to injury, Hugo chews on it in much the same way that he chews on Java’s ears.

A number of studies have been conducted on the usefulness of chicken soup (aka Jewish penicillin) in warding off and treating cold and flu viruses. It appears that the soup inhibits the movement of neutrophils, the most common type of white blood cell that defends against infection. The theory is, that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms by reducing inflammation.

The researchers couldn’t identify the exact ingredient or ingredients in the soup that made it effective against colds but say it may be the combination of vegetables and chicken that work together.

Make what you will of the research, but at the very least, chicken soup with vegetables contains lots of healthy nutrients, is easy to digest, increases hydration and tastes delicious.

Ingredients

1 tablespoon olive oil

2 onions, peeled and chopped

2 shallots, peeled and chopped

3 cloves of garlic, crushed

2 leeks, washed and cut into rounds

1 fennel bulb, washed and cut

1/2 butternut squash, peeled and cut into cubes

4 carrots, peeled and cut

200g cabbage, shredded

1 red pepper or chilli pepper, cut into strips

2 sprigs of thyme

1 teaspoon fresh ginger, grated

2 teaspoons turmeric

1.5 litres chicken stock

2 tablespoons Pernod (optional)

300g pre-roasted chicken, skin removed and shredded

100g frozen peas

2 serving of pre-cooked brown rice

Sea salt and freshly ground black pepper

Gently brown the onions, shallots, garlic and leeks in the olive oil in a large saucepan or casserole dish. Once browed, add the fennel, butternut squash, carrots, cabbage and chilli pepper and continue to cook for a few minutes. Add the thyme, ginger, turmeric, chicken stock and Pernod and bring to a simmer. Once the vegetables are almost cooked, add the chicken and frozen peas and continue to cook for another ten minutes. Add the brown rice towards the end of cooking, season with the salt and pepper and serve piping hot.

 

Leek and potato soup with mushrooms and repeat offenders

leekpotatomushsoup

After a busy week for tumbles — my husband fell backwards off his horse and frontwards off his bike — we had planned to go the beach for lunch on Sunday. Léo however had other plans; he performed a forward somersault off his bike and landed on his already twice-fractured arm.

Emergency departments are never a pretty sight, but even less so on Sunday mornings when they’re full of bloody rugby players (I don’t have anything against rugby players, but they always seem to have blood spouting from somewhere), and the dregs of Saturday night. As they fast track young children, I told Léo to make himself look little, which, as he’s over 6ft now, made me sound a bit insane.

The receptionist greeted us like old friends and commented more than once on the fact that our family’s records took up a substantial amount of room on her database. As this was potentially his fourth broken arm (he once very efficiently broke them both at the same time), she wondered if he might have any deficiencies. I said that yes, I was convinced he had a number of deficiencies: fear and common sense to name but two. She looked at me strangely and said that she had be thinking more along the lines of calcium or vitamin D. In the end, it turned out that his arm wasn’t broken, just badly dented, which didn’t really sound much better to me, but I suppose it made for a change. For some reason, on our way out I felt compelled to shout over to the receptionist like a madwoman that his arm wasn’t properly broken this time. I felt the need to justify as she’d made me feel like a repeat offender. I suppose she might have a point…

Leeks are an extremely rich source of  vitamin K which is surprisingly important for bone health. Mind you, so is avoiding falling off your horse or bike. Vitamin K has repeatedly been shown to help avoid bone fractures. Leeks also contain substantial quantities of vitamins A and C, calcium, magnesium and phosphorus and are a rich source of allicin, a sulphur-containing compound with anti-bacterial, anti-viral and anti-fungal properties.

Ingredients (serves 6)

45g butter

6 small leeks, rinsed and diced

2 large potatoes, peeling and diced

1 garlic clove, crushed

2 shallots, peeled and chopped

1 thyme sprig

2 bay leaves

500ml chicken stock  (or vegetable if you prefer)

1 teaspoon paprika

Sea salt and freshly ground black pepper

4 tablespoons crème fraîche

85g mushrooms, sliced

Melt the butter in a large saucepan over a medium heat. Add the leeks, potatoes, garlic, shallots and thyme and cook for about five minutes, stirring occasionally to prevent sticking. Add the stock and simmer for about 20 minutes, or until the potatoes are soft. Remove the thyme and bay leaves. Blend the soup until smooth and add the crème fraîche. Fry the mushroom in a little butter until golden brown, seasoning with salt and pepper. Add a spoonful of mushrooms to each bowl of soup and serve.

Cream of mushroom and spinach soup and Hugo’s take on sterilisation

soup2

HugojournoandJava

Java spent all day yesterday at the vet. Although I had a nice peaceful day, I did miss her, which is a bit like missing a sore paw really. I heard Bossy tell someone that she was being sterilised. I know that she’s inclined to be dirty (Java, not Bossy), because she’s often covered in mud (and sometimes worse), but I didn’t realise that it was that bad. And anyway, once she’s been sterilised, surely she’ll just jump into the river and roll in the mud and be dirty all over again. When she came back last night she was in a very sorry state; I think that the sterilising machine must have slipped or something because she had a big bandage on her tummy. Also, she cried all evening and couldn’t walk properly and had to be carried to bed. I’m not allowed to practise my judo on her or chew her ears for two whole weeks, which makes me wonder what the point of her is. I hope they don’t take me to the vet to be dry-cleaned because I don’t want to end up like that. She seems to be better today, but I’m not: I’m quite exhausted because I had to comfort her all night while everyone else was asleep *exploited doggy sigh*.

Thank you Hugo. I’m sorry that you’re feeling exploited, but it was very kind of you to take care of Java. This soup is packed full of nourishment. The mushrooms provide vitamins D and B complex, as well as minerals such as selenium, magnesium, phosphorus, potassium and copper. The spinach contains high levels of iron, folic acid and calcium as well as vitamins A, C and K. The butter and cream aid absorption of the fat-soluble vitamins (A, D, E and K).

Ingredients (serves 6)

10g butter

1 tablespoon olive oil

1 large onion, finely sliced

1 clove garlic, crushed

125g mushrooms, cleaned and sliced (I used button mushrooms but you could use any sort)

225g baby spinach leaves

1 litre organic vegetable or chicken stock

Sea salt and freshly ground black pepper

1 teaspoon paprika

100ml pouring cream

Gently heat the oil and butter in a large pan, add the onion and garlic and cook until softened. Add the mushrooms and cook for five minutes before adding the spinach, stock and seasoning. Simmer for about 15 minutes and purée until smooth. Add the cream, stirring well and serve.

Chestnut celeriac soup and how to put your foot in it

I’m a train wreck; my hands of full of spikes from over-zealously collecting sweet chestnuts without gloves and my foot is elevated, soaking in vinegar and at least twice its normal size from ‘antagonising’ a family of hornets that had taken up residence in my riding boot. If anyone has some good advice on treating the pain of wasp/bee/hornet stings please let me know 🙂

The chestnuts were worth the pain, as this soup will testify. The hornet sting brought nothing good, just some ardent cursing that surprised even me.

This soup is a lot of work if you use fresh chestnuts, so if you don’t relish the idea of being totally incapacitated, you could always use tinned. If you do use freshly-picked chestnuts, I recommend cooking them in their shells for about 45 minutes in salted boiling water with a couple of fig leaves (if you happen to have some to hand!). They will then need to be shelled, so try to nab someone nifty with a knife. I think if I’d tried to shell them myself today, I’d have ended up in emergency!

Ingredients (serves 10)

1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

4 garlic cloves, crushed

400g of pre-cooked chestnuts

1 celeriac

1 carrot

1 apple

2 litres of chicken stock

Sprig of rosemary

Seasoning (sea salt, freshly ground black pepper, curry powder…)

1/2 cup of cream

Fry the onions and garlic in the olive oil and melted butter until golden brown. Add the celeriac (peeled and cut into rougly 1cm cubes) and apple (also peeled and chopped) and continue to lightly brown. Add the drained chestnuts, the sprig of rosemary and the chicken stock and bring to the boil. Add the seasoning to taste and cook for about 30 minutes. Add the cream and purée until smooth.