Mince Pork Soup

Meatball and Tomato Soup

Another BBC recipe.

We make our own meatballs then follow the recipe as is except we blitz the soup smooth before and serve the meatballs, hot, into the bottom of the soup bowls before spooning over the soup.

For the meatballs we finely chop half an onion, mix this with 500g pork mince and 1 cup of breadcrumbs and 1 cup of assrted grated cheese.

Use your hands to mix well and then shape into meatballs. Shallow fry each to get a nice golden colour. Place them on a baking tray and bake them on 150 celsius while the soup is cooking to ensure they are cooked through.

This time we had some leftover pasta bake which we added to the soup after we’d blitzed the mixture.

Soup Vegetarian

Minestrone Soup

Another recipe which comes with an apology to my Italian friends!

Lightly fry a finely chopped onion in olive oil and add 2 carrots and 1 celery stick (both finely chopped).

Continue to fry for about 10 minutes.

Pour in 500ml of vegetable stock then pour in one cup of frozen peas and 1 cup of frozen baby broad beans.

Stir in 1 tin of chopped tomatoes and a handful of chopped basil.

Simmer for 1 hour.

We had some wholewheat spaghetti left from Bolognaise earlier in the week so, before serving, we stirred that through the soup. Otherwise cook the spaghetti fresh. Cook enough pasta for a large serving for 1 person.

We had the soup with garlic and herb bread and cheesy-bloomer.

Minestrone Soup
Soup Uncategorized Vegetarian

Mushroom Soup

Finely chop 4 shallots and lightly fry in 1 tablespoon of butter along with 2 cloves of garlic (chopped) and 1/4 teaspoon chilli powder.

As the shallots start to turn transparent, add a full cup of fresh parsley (preferebly flat-leaved parsley as this has a fresher taste) and cook until the parsley wilts.

Add 500g of roughly chopped button mushrooms and continue to cook for 5 minutes over a low heat.

Stir in 250ml of vegetable stock and 250ml of milk and turn up the heat.

Once the pan is boiling, reduce the heat to a rolling simmer and cook for 30 minutes.

Use a food processor or hand blender to blend the soup smooth then stir in 150ml of sour cream.

Serve in soup bowls with a crisp fried mushroom to garnish.

Serve with an appropriape bread accompaniment.