Archive for classic french

Non-opulent Green Pea Soup

Posted in french, soup, vegetarian with tags , , , , , , , , , , , on April 21, 2013 by oskila

The classic green pea soup, or Crème Nignon, is an exercise in slightly restrained luxury with its whipped cream and champagne garnish.

But what if one simply wants a green pea soup, without bells and whistles? That’s fine too.  (we only decided to have soup for dinner since it’s quick and cheap and Star Wars was going to be on in ten minutes)

Mine contains onions, green peas, vegetable cube stock, milk and a dash of lemon. Put the hand blender to it for as long as you can be bothered to and then add some more whole peas.

Soup made from about 2 lb of frozen peas and two pints of fluids is enough for two large helpings or four small.

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Croûtons and/or a dollop of some reasonably thick dairy product is nice garnish. Omit dairy products altogether for a vegan dish.


Shrimp Soup and Pão de Queijo

Posted in brazilian, bread, cheese, leeks, potato, shellfish, soup, stock, vegetarian with tags , , , , , , , , , , , , , , , , , on April 5, 2013 by oskila

We were invited to a potluck dinner on Easter Monday and my mother had kindly donated a pound of shrimps, which, combined with the shellfish stock made last Easter provided a good base for a most excellent soup.

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Leeks and carrots to begin with, along with some potatoes to give a bit of body.

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The haphazardly shelled shrimp keeping the defrosting stock company.

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Stock, water, shrimp and seasoning added. Classic bisque recipes call for brandy and/or sherry, but I don’t keep those in the house. Nothing wrong with a bit of white wine though.

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Ten minutes of blending and a pint of cream later the soup is done, if a bit on the lumpy side. For a proper bisque the shrimp shells would have been along for the whole ride, but one doesn’t want to attempt a smooth creamy soup with shells and only a hand blender.

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This has to be the most horrible phone pic I’ve ever voluntarily put on the web. It’s a plate of soup accompanied by a pão de queijo (Brazilian cheese bread) which we also made. The process mostly involves stirring tapioca starch into liquids and adding cheese, so I’m skipping that part. There are a lot of fine recipes online though, so try it! If you’re in a country where tapioca flour isn’t readily available in most supermarkets (such as Sweden) try the Asian grocery stores.

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