Thursday, April 28, 2016

Soups of the World - Sopa Azteca

Mexican Tortilla soup, even though it has one of my least favourite ingredients, avocado, I can't help but feel this one will be a winner. Let's find out.


1 can chopped tomatoes
2 tbls oil
3 cloves garlic
1  onion
1 tsp chilli flakes
4 cups chicken stock
1 chicken breast
Salt & pepper
6 oz. shredded cheese
1-2 avocados
Sour cream
Lime wedges
Tortilla chips

Chop the onion and then saute it in the oil along with the garlic and chilli flakes.

Add the chopped tomatoes and simmer for 8-10 minutes until thickened.

Use an immersion blender to make everything smooth (or transfer to a processor to do it).

Add the stock, chopped up chicken, salt & pepper and simmer for a further 10 minutes.

Now to prepare the soup toppings. Peel and chop the avocado and slice the lime into wedges. Crush a handful of tortilla chips and place in the empty soup bowl. Spoon the soup on top and then add the avocado, sour cream, grated cheese and more crushed tortilla pieces.

This was one of the tastiest soups we've ever eaten. I even enjoyed the avocado, in the hot soup it was soft and creamy giving a nice contrasted texture to the crunchy tortilla pieces. On it's own the soup was very spicy from the chilli flakes but the sour cream and cheese helped douse the fire of it. This soup was made by the toppings, the soup is a pretty basic chillied up tomato soup but the ingredients on top combined with the soup make for a different mouthful with each bite. We loved it!

Thursday, April 21, 2016

Soups of the World - Bialy Barszcz

I'm back and this time I've decided to try my hand at making soups from around the world. I'm not commiting to a certain amount of soups though, oh no I'm not falling for that trick again. So there'll be soups until I've had enough of soup and then I'll have a go at something else! :)

Off we go then, starting with Bialy Barszcz, a Polish soup made around Easter.

Here's how I made it.


2 smoked kielbasa
1 tablespoon butter
4 cloves garlic
1 leek
2 small yellow onions
1 potato
2 sprigs marjoram
1 bay leaf
½ cup sour cream
¼ cup flour
1 tablespoon horseradish sauce
Salt & pepper
2 boiled eggs

Chop up the onions and leek. Also the garlic if you're using fresh. I'm using the ready chopped kind in a jar.

Simmer the kielbasa in some water for about 30 minutes, to make the water all sausagey!

Melt the butter in another pan and saute the vegetables until softened. There's nothing nicer than buttery vegetables in a pan, they smell great.

Add the marjoram, bay leaf, sausagey water and a peeled diced potato to the pan and simmer for 30 minutes again. It'll be reduced and a bit thicker in consistency.

 Let it cool for 10 minutes or so and then you can use a blender to blitz it all smooth.

 Gently start to heat the soup again. Mix the sour cream with the flour to make a smooth paste.


Add this to the soup a bit at a time, stirring it in well each time. As the soup heats up it'll thicken even more. Stir in the horseradish sauce at this point. Slice the kielbasa into thick pieces and quarter the boiled eggs. Add both to the soup and it's ready to eat.

JD loved this soup and said it was fantastic. It was tasty on it's own but even better with the addition of the kielbasa and egg. The thickness makes it very filling and comforting to eat. The horseradish was a nice flavour addition but not too intense, it went really well with the creaminess of the soup. We really enjoyed it anyway even though it isn't Easter. I hope that isn't a Polish faux pas! :)
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