Chase away the winter blues with a bowl of homemade soup made with proper stock.
For several years, Deborah Ratcliffe had a column in the P&J where she shared her recipes for real home cooking-style dishes.
Due to her husband’s work, she moved abroad and lived in some fascinating places including Trinidad, Tanzania and Gozo where she further expanded her knowledge of produce.
Now she’s returning to Aberdeenshire and once again offering readers the chance to enjoy some of her recipes which use simple ingredients but are full of flavour.
Here, Deborah takes a look at home-made soups …
SOUPER SOUPS
What can be nicer than a bowl of heart-warming homemade soup? On a chilly day, it not only fills you up, but warms the cockles of your heart.
In winter I eat soup at least four to five times a week.
If I have a roast chicken for Sunday lunch, then the carcass with a few vegetables, loaded into my crockpot/slow cooker, becomes a delicious base for some yummy stock.
A gammon hock or a piece of good old stewing beef, fish trimmings and, of course, beautiful fresh vegetables for a vegetarian stock, all make a well flavoured basis for soups.
A slow cooker is my preferred choice of utensil to make stock as long and slow cooking is the key to a great stock, and a slow cooker is the perfect answer.
I switch it on first thing in the morning, on high, filled with the chosen ingredients until it starts to bubble. Then turn to low and leave for hours just simmering away. The bonus is the amazing aroma permeating the house, and even on the coldest day it makes you feel so cosy inside!
If you don’t have a slow cooker, a long simmer on the hob, or in the oven will do just as well.
Homemade stock really adds extra flavour in soup making. They are essentially reductions of the ingredients and water. Concentrating and developing the chosen flavours.
A few tips for a good soup stock include:
l Never totally cover the pot when cooking – allow the steam to escape as this way the stock reduces and concentrates the flavour.
l Using a slotted spoon, frequently skim the surface to remove scum and fat.
l Refrigerate when cool then remove the fat layer that forms.
Basic Chicken Stock (hob method)
1.7 litre water
1 chicken carcass from a roasted bird
1 large onion, peeled and quartered
1 large carrot, peeled and cut into chunks
1 stick celery, cut into 6-8 slices
1 bouquet garni
1 bay leaf
Salt to taste
Place all the ingredients in a large saucepan. Partially cover with a lid – just a small gap will do.
Bring to the boil and then gently simmer for two to three hours and skim occasionally.
Strain the veggies and chicken carcass through a fine sieve. Allow the liquid to cool, then refrigerate.
When cold, remove the fat and use the stock as required.
Tip: Add other herbs, such as parsley, if you like.
Roasted Carrot Soup
SERVES 3-4
2 medium onions, peeled and cut in half
6 medium carrots, peeled and cut in chunks
Half a small head of garlic – I used 4 cloves
Oil for drizzling
TO FINISH
1 large cubed, peeled potato
600ml vegetable stock
1tbsp butter
Small handful chopped coriander
Salt and freshly ground pepper
Coriander or cream for garnish (optional)
Set the oven to 200°C/gas 6.
When the oven has reached the correct temperature, place the onion, carrot and garlic on a large baking dish. Leave the garlic unpeeled and in one piece if possible and try to keep the veg in a single layer. Drizzle with a little oil and toss well.
Roast the veg until tender – this will take about 30 to 40 minutes.
Remove from the oven and allow to cool then roughly chop the carrot and onion.
Squeeze out the garlic pulp and reserve it.
While the veg is roasting, add the cubed potatoes to boiling water. Cook and drain when tender.
When all the veg is ready, melt the butter in a large saucepan – add carrots, onion and potato. Stir around until all are well covered (takes about a minute on low heat).
Add the garlic and stir for a minute – take care it doesn’t stick to the base. Immediately add the stock. Cover and cook for 20 minutes at a simmer.
Add the coriander and cook in for further two minutes.
Cool, puree, return to the pan and gently reheat. Check and season to taste.
Tip: Swirl in some cream for a more elegant presentation and/or top with some fresh coriander. This soup should be quite thick which makes it very hearty.
Thin down if preferred with a little more stock or some milk.
If you prefer, don’t peel the carrots if the skins are thin, a good scrubbing will do.
