FISH SOUP WITH VEGETABLES RECIPES

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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES



Homemade mushroom soup recipe | Jamie Oliver recipes image

This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.

Total Time 1 hours

Yield 6

Number Of Ingredients 13

1 small handful dried porcini
olive oil
600 g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shiitake, oyster) clean and sliced
2 cloves garlic peeled and finely sliced
1 red onion peeled and finely chopped
1 handful fresh thyme leaves picked
sea salt
freshly ground black pepper
1 litre organic chicken or vegetable stock
1 handful fresh flat-leaf parsley leaves picked and roughly chopped
1 tablespoon mascarpone cheese
1 lemon
truffle oil optional

Steps:

    1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
    2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
    3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

Nutrition Facts : Calories 107 calories, FatContent 8.8 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 3.7 g protein, CarbohydrateContent 4.2 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 2.35 g salt, FiberContent 1.6 g fibre

BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Butternut squash soup recipe | Jamie Oliver soup recipes image

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.

Total Time 55 minutes

Yield 8

Number Of Ingredients 14

2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
½ - 1 fresh red chilli
2 sprigs fresh rosemary
olive oil
16 fresh sage leaves
2 kg butternut squash, onion squash or musque de Provence
2 litres organic chicken or vegetable stock
extra virgin olive oil
extra virgin olive oil
16 slices of ciabatta bread
Parmesan cheese

Steps:

    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

Nutrition Facts : Calories 266 calories, FatContent 7.8 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 9.3 g protein, CarbohydrateContent 43.5 g carbohydrate, SugarContent 17.6 g sugar, SodiumContent 3.13 g salt, FiberContent 7.6 g fibre

More about "fish soup with vegetables recipes"

HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES
This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving
    1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
    2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
    3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners
See details


BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving
    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
See details


HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES
This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving
    1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
    2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
    3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners
See details


BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving
    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
See details


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Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes. Sponsored By College Inn
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