3 tablespoons butter, divided use
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
1 jalapeno chile, seeded and finely chopped (optional)
2 large carrots, peeled and diced
1 teaspoon turmeric
2 cups red lentils, rinsed
2 bay leaves
6 cups water or chicken broth
1 15-ounce can unsweetened coconut milk
Juice and zest of half a lime
1 teaspoon mustard seeds (optional)
Plain yogurt and coriander leaves for serving
Heat 2 tablespoons of the butter and the vegetable oil in a soup pot over medium heat and sauté the onion, garlic, ginger, chile, and carrots until the onions are just coloring, around 5 minutes. Stir in the turmeric, lentils, bay leaves, and water or broth, and bring to a simmer. Lower the heat and simmer, partially covered and stirring occasionally, until the lentils are soft--around 30 minutes.
Add the coconut milk, salt, and lime juice and zest, and simmer another five minutes. Heat the remaining butter in a small skillet and fry the mustard seeds until they are just popping, around 1 minute. Stir them into the soup, taste for salt and lime juice, and serve topped with plain yogurt and coriander leaves. Serve over rice, like a stew, or in bowls as soup.
Serves 4-6
Source
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, December 11, 2011
Wednesday, November 2, 2011
Carrot-Thyme Soup with Cream
3 pounds baby carrots
2 quarts vegetable or chicken stock
2 sprigs fresh thyme
1/3 cup honey
1/2 cup heavy cream
Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from heat and puree completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top.
Source
2 quarts vegetable or chicken stock
2 sprigs fresh thyme
1/3 cup honey
1/2 cup heavy cream
Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from heat and puree completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top.
Source
Corn & Cheese Chowder
4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole capsicums, finely diced
5 ears corn, kernels sliced off
1/4 cup flour
3 cups chicken stock or broth
2 cups milk
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup sliced green onions
Bread Bowls
(hollowed out bread rolls)
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out boules and serve immediately.
Source
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole capsicums, finely diced
5 ears corn, kernels sliced off
1/4 cup flour
3 cups chicken stock or broth
2 cups milk
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup sliced green onions
Bread Bowls
(hollowed out bread rolls)
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out boules and serve immediately.
Source
Friday, October 21, 2011
Mushroom cappuccino with port bread sticks
Cappuccino:
500g fresh wild mushrooms
1 onion
2 tablespoons butter
1 stalk rosemary
500ml vegetable broth
pepper
muscat
250ml cream
250ml milk
Bread sticks:
10-15 shallots
1 tablespoon brown sugar
250ml port
1 stalk thyme
pepper
2 tablespoons butter
4 spring roll wrappers
1 egg yolk
oil for baking
Cut mushrooms into fine strips, and finely dice onion. Fry onions until translucent, add mushrooms and rosemary and brown. Add broth and simmer for 10 min. Season with pepper and muscat, add cream, puree, and pass through a sieve.
Slice shallots into 2mm x 2mm cubes. Melt brown sugar in a pan, add shallots, and saute a little. Deglaze with port, add thyme, and cook a little on low heat. When the liquid is nearly all gone, add butter and melt. Brush one side of the spring roll wrappers with egg yolk, then place port-shallot mix in a thin stripe on each, dividing evenly between wrappers. Roll each wrapper a maximum of two times into a tight, thin roll. Cut away extra wrapper, brush ends with extra egg yolk to close, then fry in hot oil.
Heat milk in a saucepan, and beat until frothy. Pour soup into cappuccino glasses, overlay with milk froth, and serve with bread sticks.
500g fresh wild mushrooms
1 onion
2 tablespoons butter
1 stalk rosemary
500ml vegetable broth
pepper
muscat
250ml cream
250ml milk
Bread sticks:
10-15 shallots
1 tablespoon brown sugar
250ml port
1 stalk thyme
pepper
2 tablespoons butter
4 spring roll wrappers
1 egg yolk
oil for baking
Cut mushrooms into fine strips, and finely dice onion. Fry onions until translucent, add mushrooms and rosemary and brown. Add broth and simmer for 10 min. Season with pepper and muscat, add cream, puree, and pass through a sieve.
Slice shallots into 2mm x 2mm cubes. Melt brown sugar in a pan, add shallots, and saute a little. Deglaze with port, add thyme, and cook a little on low heat. When the liquid is nearly all gone, add butter and melt. Brush one side of the spring roll wrappers with egg yolk, then place port-shallot mix in a thin stripe on each, dividing evenly between wrappers. Roll each wrapper a maximum of two times into a tight, thin roll. Cut away extra wrapper, brush ends with extra egg yolk to close, then fry in hot oil.
Heat milk in a saucepan, and beat until frothy. Pour soup into cappuccino glasses, overlay with milk froth, and serve with bread sticks.
Coconut macchiato with tofu and miso
250g tofu
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk
Cut tofu into 2cm cubes. Slice leeks into thin slices.
Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.
Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.
Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk
Cut tofu into 2cm cubes. Slice leeks into thin slices.
Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.
Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.
Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.
Curry pumpkin soup with chicken skewers
Pumpkin soup:
800g butternut pumpkin, peeled & chopped
1 apple, peeled & chopped
100g shallots (or a small onion), chopped
1 garlic clove, chopped
1 small carrot, chopped
4 tablespoons butter
1 pinch paprika
1 teaspoon curry powder (or more to taste)
1 tablespoon fresh ginger, grated
1 litre chicken broth
1 can coconut milk, or else a good few shakes of coconut milk powder
black pepper
Chicken:
2 chicken breasts
5 skewers
peanut oil
4 tablespoons soy sauce
2 tablespoons chilli jam or sweet chilli sauce
1 teaspoon sesame seeds
Fry shallots, garlic and carrots in butter, add pumpkin and apple together with paprika, curry, and ginger. Add chicken broth and simmer for 20 min. Add coconut milk, puree and season to taste.
Cut chicken into 1cm cubes and thread onto skewers. Fry in peanut oil, and deglaze in soy sauce. Brush over with chilli jam/sweet chilli sauce and coat with sesame seeds.
Serve soup in bowls, and place two chicken skewers over each bowl. Serve.
What do the food critics say? Is there any more? Well, except for Lukan, but he did eat one bowl willingly. If you count "three spoonfuls of soup for one piece of cheese" as "willingly".
What does the cook say? The peeling and chopping is a bit of a pain, but it's otherwise easy and fancy looking enough to serve at a dinner party. I used a Thai marinade for the chicken though (coconut milk, ginger, garlic, chopped onion, fish sauce, fresh & ground coriander, cumin) and grilled the skewers instead of frying them. I also think less coconut milk for the soup is better - enough so you can taste it, but not so much out drowns out the more subtle ginger.
Adapted from a recipe book at the house we stayed in on the Canary Islands.
Tuesday, September 20, 2011
Pumpkin chestnut soup
1 onion, diced
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste
Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.
Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.
Source: the pumpkin stand in the next village
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste
Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.
Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.
Source: the pumpkin stand in the next village
Monday, September 19, 2011
Carrot Ginger Soup
2 lbs carrots, peeled or scrubbed and chopped
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
Cold Zucchini Soup
6 medium-large zucchini, cut into chunks
1 large onion
1 teaspoon curry powder
4 cups vegetable broth
1 ½ cups buttermilk or yoghurt
1 teaspoon salt
pepper to taste
Combine zucchini, onion, broth, curry, and salt in a large soup pot. Bring to a boil and simmer for about 30 minutes or until zucchini is soft. Turn off heat and blend. Add the buttermilk or yogurt and season to taste. Refrigerate until cold.
Source
1 large onion
1 teaspoon curry powder
4 cups vegetable broth
1 ½ cups buttermilk or yoghurt
1 teaspoon salt
pepper to taste
Combine zucchini, onion, broth, curry, and salt in a large soup pot. Bring to a boil and simmer for about 30 minutes or until zucchini is soft. Turn off heat and blend. Add the buttermilk or yogurt and season to taste. Refrigerate until cold.
Source
Squash-Apple Soup with Thai Red Curry
2 teaspoons olive oil
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.
Add the curry paste and cook, stirring constantly, for one minute.
Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.
Source
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.
Add the curry paste and cook, stirring constantly, for one minute.
Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.
Source
Split Pea Soup
1 pound dried green split peas
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley
Dice carrots, celery, onion, parsnip and leek. Heat oil in a large, heavy pot over low heat. Add the diced vegetables and cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.
Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).
Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley.
Source
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley
Dice carrots, celery, onion, parsnip and leek. Heat oil in a large, heavy pot over low heat. Add the diced vegetables and cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.
Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).
Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley.
Source
Vegetable Stock
Add odds and ends and random scraps of any vegetable (that isn’t slimy), even lettuce and the peelings of carrots, but not broccoli or cauliflower since they are too sulfuric. Add parsley or corriander for lots of flavor.
Cover the vegetables with water, bring to a boil, and cook for about an hour with herbs of your choice and a couple of bay leaves.
Strain the broth and freeze in containers. Use broth for the basis of any soup recipe.
If you aren’t ready to cook your broth, just freeze all of these odds and ends (tops of leaks, random tough stems, etc) and then when you have collected enough for a soup, take them out of the freezer and combine with whatever other vegetables you have in the refrigerator.
Cover the vegetables with water, bring to a boil, and cook for about an hour with herbs of your choice and a couple of bay leaves.
Strain the broth and freeze in containers. Use broth for the basis of any soup recipe.
If you aren’t ready to cook your broth, just freeze all of these odds and ends (tops of leaks, random tough stems, etc) and then when you have collected enough for a soup, take them out of the freezer and combine with whatever other vegetables you have in the refrigerator.
Cauliflower Cheese Soup
2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve
Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.
Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.
(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).
Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.
Source
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve
Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.
Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.
(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).
Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.
Source
Sunday, September 18, 2011
Spicy carrot and lentil soup
½tsp chilli flakes
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
Tomato soup
1kg ripe cherry tomatoes
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve
Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
CROUTONS: Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and whack on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions.
CROUTONS: Check them - if they are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, cover with a tea towel and whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
TO SERVE: Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in. Serve with guacamole and extra bread.
Source
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve
Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
CROUTONS: Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and whack on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions.
CROUTONS: Check them - if they are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, cover with a tea towel and whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
TO SERVE: Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in. Serve with guacamole and extra bread.
Source
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