Ballymaloe Basic Soup Technique
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Starter
Method
Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
Add the vegetables and stock. Boil until soft. Taste and serve or liquidise, sieve or put through a mouli. Do not overcook or the vegetables will lose their fresh flavour. Taste and adjust seasoning if necessary.
A Green Vegetable Soup: Ingredients as above… but with green vegetables eg spinach, watercress, wild garlic, nettles, chard greens, radish leaves, broad bean shoots, kale, mustard greens, leek greens, foraged greens, or a mixture
Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper.
Cover and sweat on a gentle heat for 10 minutes. Add the stock and continue to cook until the onion and potato dice is tender.
Add the freshly chopped greens, return to the boil, uncovered for three or four minutes or until just cooked. Taste and serve or liquidise for a thick soup. Taste again and correct the seasoning.
Note: If the green vegetables are added at the beginning, they will most likely be over cooked and the soup will lose its fresh taste and bright green colour.
Vegan option: For a vegan option, use vegetable stock or water and substitute soya, almond or cashew milk for creamy milk and proceed as in master recipe
Ingredients
50g butter
150g chopped potatoes, one-third inch dice
110g peeled diced onions, one-third inch dice
340g chopped vegetables of your choice, one-third inch dice
1.2 litres homemade chicken stock, or 1 litre stock and 150ml creamy milk
Method
Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
Add the vegetables and stock. Boil until soft. Taste and serve or liquidise, sieve or put through a mouli. Do not overcook or the vegetables will lose their fresh flavour. Taste and adjust seasoning if necessary.
A Green Vegetable Soup: Ingredients as above… but with green vegetables eg spinach, watercress, wild garlic, nettles, chard greens, radish leaves, broad bean shoots, kale, mustard greens, leek greens, foraged greens, or a mixture
Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper.
Cover and sweat on a gentle heat for 10 minutes. Add the stock and continue to cook until the onion and potato dice is tender.
Add the freshly chopped greens, return to the boil, uncovered for three or four minutes or until just cooked. Taste and serve or liquidise for a thick soup. Taste again and correct the seasoning.
Note: If the green vegetables are added at the beginning, they will most likely be over cooked and the soup will lose its fresh taste and bright green colour.
Vegan option: For a vegan option, use vegetable stock or water and substitute soya, almond or cashew milk for creamy milk and proceed as in master recipe
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