Cauliflower Soup

Para versão Portuguesa clique aqui: “Sopa de Couve-Flor”

2 tbsp olive oil

2 tbsp butter (1+1)

1 small onion, finely chopped

1 carrot, diced

1 small cauliflower head, roughly chopped

2 tbsp parsley, finely chopped

3 cups/750ml water

1 chicken stock cube

2 tbsp flour

1 cup/250ml milk

100ml heavy cream

Salt and pepper to taste

1 natural yoghurt (115g)

In a pot melt 1 tbsp butter and olive oil. Add onion and cook for a few minutes until it starts to brown. Add carrot, cauliflower and parsley and stir to combine. Pour in water, chicken stock cube and bring to a boil. Reduce heat and allow to simmer for 20 minutes.

In a small saucepan, melt 1 tbsp butter. Mix in flour, then milk, whisking until creamy. Remove from heat and stir in heavy cream. Add mixture to the simmering soup. Allow to simmer for 15 minutes. Check seasoning and add more salt and pepper if necessary. Just before serving add the yoghurt and stir well to combine. Serve immediately. 

Cream of Chestnuts Soup

Para versão Portuguesa clique aqui: “Creme de Castanhas”

A hearty soup to warm you up in the cold weather. Made with the thermomix.

200g chestnuts, peeled

360g potatoes (about 3 medium-size)

100g onion (1 small)

20g/2 tbsp olive oil

360g water

350ml milk

¼ tsp ground fennel

Salt and pepper to taste

Chop onion 5sec/speed 5. Add olive oil and set 5min/100º/speed 1. Add potatoes, chestnuts, water, salt and pepper to taste. Cook 25min/100º/speed 1. Process 10sec/speed 3-5-7. Add milk and fennel and set 5min/100º/speed 1.

Creamy Seafood Soup

Para versão Portuguesa clique aqui: Creme de Marisco

This delicious velvety seafood broth is made with the help of Mycook food processor.

40g/ ⅓ cup flour

650g shrimp
800g water
1 medium-sized onion     

1 clove garlic
150g canned tomatoes, chopped
50g olive oil (30+20)
50g white wine

30g butter

1 tsp salt

¼ tsp pepper

a pinch of dried chili flakes
Croutons (click here or check blog archive for recipe)

In a non-sticking frying pan, lightly brown the flour over low heat, mixing constantly. When done set aside. Remove the heads and shells from the shrimp and set aside. Cut the shrimp in halves and set aside. Place 30g olive oil in the jar and set 1min/120º/speed 1. Add the heads and shells and cook for 3min/120º/speed 1. Add tomato 2min/120º/speed 1. Add wine and reduce 3min/120º/speed 2. Add water and cook 10min/100º/speed 2. 

Strain with the help of the basket. I like to put a sieve under the basket just to catch any small shell that might go through. Discard shells and set the stock aside. Clean the jar. Place the onion and garlic into the jar and pulse Turbo twice. Add butter and 20g olive oil and cook for 5min/110º/speed 2. Add the browned flour and cook 1min/100º/speed 4. Add the stock, season with salt, pepper and chili flakes and cook for 5min/110º/speed 4. When cooked, press turbo 3 times to get a creamy broth. Add the cut shrimp and cook for 4min/100º/speed 1. Serve with croutons.