Posts tagged ‘soup’

August 22, 2011

Recipe: Pea and mint soup, with balsamic glaze and tomato bread.



It looks like every summer has a “trend” soup, especially among Budapest caterers/restaurants/bloggers. This summer it seems to me, the craze is, minted pea soup. This one I actually do like. It`s easy to make, it goes well with plenty of sides and garnishes. And actually is plenty tasty. And I like easy and simple, and of course the light green color is funky:)  (note: Im really sleepy, just going to cut the chase, and continue writing the recipe…)

Don`t overcook the peas, as the color of the soup will become dark. You can use fresh or frozen peas, this is really up to you. The soup sometimes can use some Parmesan cheese, as a garnish, will become very tasty. You can use ready-made balsamic glaze, is just as good as home-made ones. Very easy just boil balsamic vinegar with some sugar.

Ingredients For 3-4 serves

3 onions thinly sliced

4 cloves of garlic, crushed

3 spoons of butter

1 glass of dry red wine

2-3 handful frozen or fresh peas

100 ml creme

0,5 liter of vegetable stock

handful of fresh garden mint

salt, white pepper

4 slices of sourdough bread

2 tomatoes

In a saucepan melt butter. Add onion, soften it, be sure doesn’t get brown.

Add garlic, and peas, mix well.Add wine and saute the vegetables.

Add half of the stock and bring it to boil.

When peas are soft remove from stove add mint and blend. Make sure you blend well, as sometimes there can be a couple of hard peas.

Add remaining stock, and creme, and bring back to boil. Stir well, and blend again if needed.

Serve with balsamic glaze, and tomato bread… goes well with cool dry rose or white wine!




July 5, 2011

A bit of Hungarian: Cold fruit soup recipe!


The reason I`m saying it`s Hungarian is, I never saw cold fruit soup in other countries, but I might be wrong. Well summer is here and it`s always nice to have something refreshing and new, so I thought I give this one a go and see how people like the idea. In my country its very popular, easy to make even thou the recipe changes pretty much in every household. I don`t think I ever made one with the exact same ingredients, so here I`ll just give you a general guide and ideas to how to prepare the soup. Yes we are talking about a sweet dish, but it’s not a dessert, well it can be, it’s up to you really, ones with the sweet tooth going to fall in love with  that`s for sure.

To start cooking: For the base I always use the juices of canned fruits, the general base is the juice and brine of sour cherries, the fruits I’ll keep aside for the finish. Basically you can make a pretty good mix out of whatever you got at home: pineapple juice, apple, peaches..don`t use orange juice thou. My favourite mixes are from berries anyway, frozen or fresh it’s up to you. But note the fruits only go into the soup, when its ready, those you don`t need to cook. Sometimes when I use lemons, oranges etc for cooking I keep the skin and free it for later, those can be added to the sop base as well. Here is a basic recipe for approx. 4 people… but this one you’ll always need to taste while cooking, as of course quality of the juices or the wine can differ, sometimes you need more sugar or etc. Basically you need to taste a sweet, aromatic flavour, and of course the taste of the wine as well. Trust me it`s worth experimenting! Once you find the right ingredients you will see its very very easy to make!


0,5kg of fresh or frozen fruits, sour cherries, berries..

4 spoons of sugar

pinch of salt

2-3 cinnamon sticks

5 cloves

1 liter of fruit juice from canned fruits – especially from sour cherries

2-2 lemons and oranges cut in half

0,5 liter of dry red wine

0,5 liter of water

For thickening: 3 spoons of white flour, 2 dl of sour creme, of creme fraiche

Put the water, the juices, wine cinnamon, cloves, lemons, oranges, sugar, salt into a pot and bring it to boil. Taste, if you find it a bit tasteless or not sweet enough add some more sugar, or wine or juices. Mix the flour with the sour creme in a separate bowl, mix in a couple of spoons of the hot soup base, and whisk it in the boiling soup to thicken it. Bring it to boil again. Transfer trough a colander into a serving bowl, getting rod of the cinnamon, etc, add the fruits, and let it cool. Keep in fridge until serving!


January 26, 2011

Recipe: Carrot creme soup with cocnut creme and sweet chili.

Carrot creme soup with coconut creme and sweet chili..

..which actually was ment to be a butternut squash soup (one of my favourites), but the local supermarket was out of squash that day. Pity…, not long ago though, one of the hungarian bloggers I follow Hinyenc, has added the recipe of his “carrotcoconut and coriander” soup on to his blog. carrot and coriander are pretty much “friends forever” when it comes to soup, but I really liked the coconut idea, which I thought would go perfect with butternut.  I added the sweet chili because spicy butternut is even better, but I didn`t really wanted it to be too hot for taste. Also I only vaguely read Hinyenc`s recipe, during then I didn`t had much time so I only looked at the title. Looking at it now, my soup, is quite different in recipe, for starts I used butter..plenty of it. It`s my fetish when it comes to creme soup, it has to be there.  the other endless love are onions,  you gotta love`em! I found that some chopped spring onions on top, not just look pretty nice, but it goes well, especially if they are really fresh and crunchy. Also the only vegetables I used where carrots and onions, in his recipe celery and red onions are present as well, also spices..plenty more of it like curry, caraway seeds, dried shredded coconut. So actually Im really interested how his version tastes like. I guess if you like the general idea both recipes can be followed.

Ingredients for 4-5 people

2 medium white onions (roughly chopped)

100g of butter

4-5 medium-big carrots (peeled, chopped)

100ml of coconut creme

handful of fresh coriander

salt/white pepper

150ml of sweet chili sauce

spring onions for deco

  • Heat the butter in a medium saucepan. When meted, add the butter, and cook until soft. Make sure the onion doesn`t turn brown. Add the carrots, and continue cooking.Dont forget to simmer, so the vegetables don`t stick or burn.
  • Add the coconut milk, and a bit of water, so it would cover the carrots, reduce the heat, put a lid on, and cook carrots until soft.
  • When soft, take it off heat, pure it with food processor.  Add the sweet chili and pure it together. Bring it back to boil, adding a bit of water. (you can add more water if your soup is too thick, just make for your own taste)
  • Add salt/pepper
  • When almost ready add a spoon of butter, it will give soup shiny, silky look..
  • Serve it with fresh spring onions, sweet chile, and garlic baguette-if yo like! Enjoy.

August 18, 2010

Zucchini creme soup with Tasty Blini

In the last weeks of summer this is our chance to enjoy some more of fresh tasty and cheap zucchini. It`s one of my favourite vegetables, there are so many ways a creative cook can use it. In puffs, in pastries, for antipasto, and im sure if I get into it, I would find a magical creme made of it, that would heal any skin problems:) Not to mention it`s flower! My favourite YUM-factor! While I was in Bari could`t stop dripping over the local markets fresh lineup of orange blossoming flowers.  Anyway zucchini is a fun veg, and zucchini creme soup is just a delight!

I was wondering how to make it more interesting. To be honest I don’t really like to mess about the soups actual pure taste. I prefer to serve it with something unusual, or just a fresh buttered roll. And to be honest I can’t remember how I came up with the idea of the blini. If you have no idea what blinis are: well, they are the Russian version of pancakes, usually they are small, and served with creme cheese and caviar, or salmon, or something fancy and Russian.  Luckily blinis and zucchini go well with parmesan and walnuts, so it was a clear choice.  The soup shouldnt take you more than 30 minutes, and this variation is going to impress your dinner partners!

Ingredients (3-4 portions)


1 red onion-diced

3 cloves of garlic-sliced

1 big zucchini- sliced into small cubes

about- 1 litre vegetable stock

100ml of fresh creme


1 tbsp butter


140g flour

1/3tsp baking powder

175 ml milk

1 egg-seperated

125 g butter, plus 1 extra spoon-melted

1 tsp dried yeast.

3 tbsp of fresh parmesan cheese

3 tbs of crushed walnuts

Melt the butter in a saucepan, add the onions and the garlic and cook for about 2 minutes over medium heat stirring occasionally, watch out-don’t burn your onion! Add the zucchini and cook for about 5 minutes. Add the boiling hot stock (dont add all of it at the same time, depending on the size of your zucchini it might be too much), cut the heat to minimum, and cook for 10 minutes. Get it off the heat, with a hand mixer, or a robot coupe, blend it all together. Put it back to the stove bring it to boiling point. Whisk in the creme and seasoning, and some more stock if its necessary.

While your soup is getting ready:

Sift the  plain flour and baking powder together. Mix the dried yeast with the  milk, then separate the egg and add the yolk to the yeast mix.

Next whisk this into the dry ingredients to make a smooth batter. Stir in the 1 tsp melted butter.Whisk the egg white to stiff peaks, then gently fold into the batter, keeping as much volume as possible. Stir in the parmesan and the walnuts.

Clarify some butter by gently melting it in a pan.

Heat the clarified butter in a frying pan and drop in dessert spoons of the batter. Cook until the surface starts to bubble, then flip over and cook the other side.

Rosemary on Foodista

August 17, 2010

Recipe: Italian Tomato and Bread soup

This recipe is very simple, and surprisingly delicious. I found it in Donna Hay`s “Modern Classics” cookbook and had to try it. To be honest unlike the Italians, I`m not a big fan of using bread in soups and salads. This version however made me interested.  It`s somewhere between a gazpacho and a liquid bruschetta. Fresh ingredient are must have, even thou I used my grandmothers own tomato pure instead of fresh tomatoes. The supermarket pures just wont do for this one. You need the fresh taste of tomatoes and fresh basil for this soup, and garlic, plenty of garlic!

Donna`s Recipe is the following:

  • 2kg very ripe tomatoes
  • 2 tablespoon olive oil
  • 3cloves of garlic, sliced (I found that the more the merrier in this case)
  • 200g wood-fried bread
  • a handful of torn basil leaves
  • 1 teaspoon sugar
  • 2 cups of vegetable stock
  • cracked black pepper

To peel the tomatoes, score a cross on the skin on the base and place in a large saucepan of boiling water, leaving them there for 3 minutes. Drain, then peel.

Place the oil and garlic in a large saucepan over medium heat and cook for 1 minute.  Add the tomatoes and simmer for 30 minutes. (If you use good quality tomato pure, you only need to bring it to boiling point, it happens very fast, also pay attention not to burn it. I also found that adding a bit of white wine is a good idea, gives it even a bit more sour taste.) Stir the tomatoes occasionally to break them up.

Remove the crust from the bread and tear the centre into chunks (I found, if you put the bread in the oven to dry over high heat, it will b chunkier in the soup)

Add the bread, stock, basil and sugar to the tomatoes and allow to stand for 5 minutes.

To serve, ladle the soup into bowls, drizzle with extra olive oil and sprinkle plenty of cracked pepper. Serves 4-6 ( I added some extra fresh parmesan cheese and some fresh onions for the taste)

It`s ready in no time, filling and tasty, and the ingredients are simple and easy to find as well. If you want to impress your guests with something special and interesting this soup is the way to go! Enjoy!

Rosemary on Foodista