food, Recipes

Get Cooking on National Soup Day

This year South Africa will celebrate its very first National Soup Day on 26 May. We're all for enjoying a bowl of hearty soup to keep warm in honour of this day, which is why we've selected a couple of our past soup recipes for you to try. Enjoy! Recipes and production Raphaella Frame Styling Roger Mann Photographs Micky Hoyle

LAMB SHANK AND TOMATO SOUP

• 2T flour • salt and pepper • 1T paprika • 4 lamb shanks, trimmed of excess fat and silver skin • olive oil • 2 large onions, chopped • 4 garlic cloves, crushed • 2 carrots, peeled and chopped • 2 sticks celery, chopped • 1T fresh oregano, chopped • zest of 1 lemon • 1T tomato paste • 375ml port or red wine • 2 x 400g tinned whole peeled tomatoes • 30ml Nomu lamb Fond dissolved in 1 litre boiling water • 1 bouquet garni • salt and pepper • 1t sugar • 1 handful flatleaf parsley, chopped Combine flour, salt, pepper and paprika in a bowl, and toss lamb shanks in the mixture. Heat olive oil in a large pot and brown the shanks. Remove with a slotted spoon and set aside. Add more olive oil if necessary and sauté onions, garlic, carrots, celery, oregano and lemon zest until tender and beginning to brown. Add the tomato paste, cook for a further minute and return shanks to the pot. Add a little port to deglaze the bottom of the pan, then pour the rest over the shanks. Add tinned tomatoes, Fond liquid and bouquet garni, and bring to the boil. Reduce the heat, cover the pot with a tight-fitting lid and simmer for two to three hours, or until the meat is tender and falling off the bone. Remove the shanks and shred the meat with a fork. Discard the bones and bouquet garni. Blend the liquid with a hand-held blender and season with salt, pepper and sugar. Add the meat to the soup and scatter over a handful of flatleaf parsley. Serve with toasted seed bread. Serves 8

CURRIED MEALIE CHOWDER WITH TOASTED KERNELS

• olive oil • 30g butter • 1 onion, chopped • 1 clove garlic, crushed • 2T curry powder • 625g cooked mealie kernels • 2T flour • 500ml coconut milk • 500ml chicken stock • 1t melted butter • salt and pepper • 125ml cream In a large saucepan, heat the olive oil and butter, then sauté the onions and garlic until soft and translucent. Add curry powder and 500g of the mealie kernels, and cook for about one minute. Add the flour and cook for a minute more, then gradually add the coconut milk and the stock. Bring to the boil then reduce the heat and simmer for about 20 minutes. Place remaining kernels in a bowl and toss in melted butter. Place on a baking tray and season with salt and pepper. Preheat the grill to the highest setting and grill kernels, about 8cm below the element, for four minutes. Shake the tray, and grill for a further four minutes until they are golden-brown. Remove and set aside. Blend the soup until smooth then return to the stove over a gentle heat and add cream. Serve with a tablespoon of toasted kernels sprinkled over each portion. Serves 8

MUSHROOM AND WALNUT BISQUE EN CROUTE

• 50g butter • olive oil • 1 onion, chopped • 2 leeks, chopped • 6 sprigs thyme, chopped • 300g portabellini mushrooms • 2 cloves garlic, crushed • 75ml dry white wine • 1 litre chicken stock • 2 bay leaves • 250ml cream • 75ml dry sherry • 100g ground walnuts • 400g roll of puff pastry • 1 egg, beaten Melt butter with olive oil in a pot. Add onion, leeks, thyme, mushrooms and garlic, and sauté over gentle heat until the onions are just beginning to soften. Add the white wine and allow the alcohol to cook off before adding the stock and bay leaves. Bring to the boil, then reduce the heat and simmer for about 45 minutes. Strain mushrooms, leeks and vegetables, retaining the cooking liquid, and purée the mushrooms in a blender. Add the blended mixture back to the liquid and add cream, whisking to combine. Add sherry and ground walnuts and stir through. Place soup in the fridge to chill. Roll puff pastry out on a lightly floured surface and cut it into discs about 2cm bigger than the lip of the serving bowl. (Use ovenproof bowls.) Fill each bowl with cold soup. Using a pastry brush or your finger, lightly brush the outer rim of the pastry disc with beaten egg, and fit it over each bowl as a lid, pressing down to secure the edges. Brush the top of each disc with beaten egg and bake in a preheated oven at 200ºC for 15 to 20 minutes, until the tops are puffed and golden. Serve immediately. Serves 8  

BROCCOLI AND ENGLISH CHEDDAR SOUP

• 60g butter • olive oil • 1 onion, chopped • 1 stalk celery, chopped • 500g broccoli, florets and stalks chopped • 50g toasted pine nuts • 1,5 litres chicken stock • 30g flour • 300ml milk • 200g extra-strong English Cheddar • 2T hot English mustard • pinch ground nutmeg In a large pot melt 30g of the butter with olive oil. Add onion and celery, and sauté until translucent. Add broccoli and pine nuts and cover with chicken stock. Bring to the boil, then reduce the heat and simmer for about 10 minutes. Using a hand-held blender, purée the mixture. In a saucepan, melt the remaining butter over a medium heat. Stir in flour and gradually add milk, stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and add cheese, mustard and nutmeg, stirring until the cheese has melted. Add the mixture to the soup and stir to combine. Season to taste. Serve with chunks of buttered sourdough bread. Serves 8

AROMATIC CHICKEN NOODLE BROTH

• 4 skinless, boneless chicken breasts • 1,5 litres chicken stock • 1 litre water • 250g Udon or egg noodles • sesame oil • 1T fish sauce • 2T soy sauce • 2T lime juice • 4 cloves garlic, sliced • 1 stalk lemon grass, chopped • 1 thumb-sized piece of ginger, finely sliced • 2 red chillies, deseeded and finely chopped • 125g baby corn, chopped • 100g sugar snap peas, sliced diagonally • 3 spring onions, chopped • 125g pak choy • 1 large handful corianderleaves Place chicken breasts in a large pot with stock and water, and bring to the boil. Immediately reduce the heat to a simmer and poach chicken for about 15 minutes, until cooked through. Remove and shred the meat. Set aside. Cook the noodles according to the packet instructions. Drain and add the sesame oil, tossing to coat. Add fish and soy sauces and lime juice to the poaching liquid. Increase heat, add garlic, lemon grass, ginger and chilli, and bring to the boil. Reduce heat and simmer for 15 minutes. Add baby corn, sugar snap peas and spring onions. A few minutes before serving, add pak choy and coriander. Add noodles and shredded chicken and serve hot. Serves 8 Note - Chicken stock may be substituted with vegetable stock. We recommend home-made or fresh vegetable stock or Nomu Fond available from supermarkets. Recipes have been taken from the June 2010 winter issue of HL.  

Spare a Thought This Winter...

There's nothing like a bowl of warm soup to fend off the cold weather - even more so for the less fortunate among us. This winter we ask that you spare a thought for the millions of people that go hungry each day across South Africa. Denny, SA's premier canned soup range, is joining forces with FoodBank South Africa to help alleviate hunger and malnutrition as the cold weather sets in. For every can of Denny Soup sold in May and June this year, they will donate 50c worth of soup to FoodBank South Africa, a non-profit organisation that provides quality food for the hungry. So make sure you share the love on National Soup Day by purchasing a few extra cans of Denny soup. Find out more about this worthy cause here.