Paul Gayler
Great Homemade
SOUPS A Cook’s Collection Photography by Lisa Linder
jacqui small
Paul Gayler
Great Homemade
SOUPS A Cook’s Collection Photography by Lisa Linder
jacqui small
To my wife Anita and my family for their continued love and support with my endless hours of writing.
First published in 2013 by Jacqui Small LLP An imprint of Aurum Press 74–77 White Lion Street London N1 9PF www.jaquismallpub.com Text copyright © 2013 Paul Gayler Design, photography, artwork and layout copyright © 2013 Jacqui Small The author’s moral rights have been asserted. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by anymeans, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.
contents Introduction 6 About soups 8
The classification of soups 8
Equipment 9
Garnishes and accompaniments 10
A miscellany of soup toppings 14
Flavourful homemade stocks 16
Natural broths and consommés 26 Smooth and creamy 50 Hearty and wholesome 98
Publisher: Jacqui Small Managing Editor: Lydia Halliday Designer: Maggie Town Editor: Hilary Mandleberg Production: Peter Colley ISBN: 978 19093 42231 A catalogue record for this book is available from the British Library.
Traditional favourites 136 Wild and exotic 170 Chilled 194
2015 2014 2013
Index 230
10 9 8 7 6 5 4 3 2 1
Useful suppliers 232
Printed in China
Author’s acknowledgements 232
To my wife Anita and my family for their continued love and support with my endless hours of writing.
First published in 2013 by Jacqui Small LLP An imprint of Aurum Press 74–77 White Lion Street London N1 9PF www.jaquismallpub.com Text copyright © 2013 Paul Gayler Design, photography, artwork and layout copyright © 2013 Jacqui Small The author’s moral rights have been asserted. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by anymeans, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.
contents Introduction 6 About soups 8
The classification of soups 8
Equipment 9
Garnishes and accompaniments 10
A miscellany of soup toppings 14
Flavourful homemade stocks 16
Natural broths and consommés 26 Smooth and creamy 50 Hearty and wholesome 98
Publisher: Jacqui Small Managing Editor: Lydia Halliday Designer: Maggie Town Editor: Hilary Mandleberg Production: Peter Colley ISBN: 978 19093 42231 A catalogue record for this book is available from the British Library.
Traditional favourites 136 Wild and exotic 170 Chilled 194
2015 2014 2013
Index 230
10 9 8 7 6 5 4 3 2 1
Useful suppliers 232
Printed in China
Author’s acknowledgements 232
This warming, filling soup captures all the flavours of Spain and is ideal as a supper dish, served with crusty bread. Traditional salt cod can be too salty so I often prefer to make my own lighter version, as here. I also sometimes like to top the soup with freshly shaved Manchego cheese.
salt cod, chickpea and chorizo soup 400g (14oz) cod fillet, skin removed and cut into 2cm (¾in) pieces 1 tbsp coarse sea salt 2 tbsp extra virgin olive oil 1 onion, coarsely chopped 2 garlic cloves, crushed 1 large carrot, coarsely chopped 200g (7oz) cooking chorizo sausage, skin removed and cut into 1cm (½in) slices 1 x 400g (14oz) can chickpeas, rinsed and drained 1 red pepper, deseeded and cut into 1cm (½in) cubes ¼ tsp smoked paprika (pimentón) 1.5 litres (2¾ pints/1.3 quarts) white chicken stock (see p.17) good pinch of saffron strands 1 tsp finely chopped oregano or ½ tsp dried oregano 75g (2½oz) Serrano ham, coarsely chopped 125g (4½oz) baby spinach, leaves only, shredded crusty bread, to serve
104 hearty and wholesome
Put the cod in a dish, sprinkle with the salt and leave uncovered in the fridge for 1 hour. Meanwhile, heat the oil in a large pan over a medium heat, then add the onion, garlic and carrot. Cook for 10 minutes until softened. Add the chorizo, chickpeas, red pepper and paprika, reduce the heat to low and cook for 10 minutes more. Add the stock, saffron and oregano and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove the cod from the fridge, rinse under a little cold water and pat dry with kitchen paper. Add the cod to the soup together with the Serrano ham and spinach. Simmer for 5 minutes more. Divide the soup between individual soup bowls and serve immediately with plenty of crusty bread.
This warming, filling soup captures all the flavours of Spain and is ideal as a supper dish, served with crusty bread. Traditional salt cod can be too salty so I often prefer to make my own lighter version, as here. I also sometimes like to top the soup with freshly shaved Manchego cheese.
salt cod, chickpea and chorizo soup 400g (14oz) cod fillet, skin removed and cut into 2cm (¾in) pieces 1 tbsp coarse sea salt 2 tbsp extra virgin olive oil 1 onion, coarsely chopped 2 garlic cloves, crushed 1 large carrot, coarsely chopped 200g (7oz) cooking chorizo sausage, skin removed and cut into 1cm (½in) slices 1 x 400g (14oz) can chickpeas, rinsed and drained 1 red pepper, deseeded and cut into 1cm (½in) cubes ¼ tsp smoked paprika (pimentón) 1.5 litres (2¾ pints/1.3 quarts) white chicken stock (see p.17) good pinch of saffron strands 1 tsp finely chopped oregano or ½ tsp dried oregano 75g (2½oz) Serrano ham, coarsely chopped 125g (4½oz) baby spinach, leaves only, shredded crusty bread, to serve
104 hearty and wholesome
Put the cod in a dish, sprinkle with the salt and leave uncovered in the fridge for 1 hour. Meanwhile, heat the oil in a large pan over a medium heat, then add the onion, garlic and carrot. Cook for 10 minutes until softened. Add the chorizo, chickpeas, red pepper and paprika, reduce the heat to low and cook for 10 minutes more. Add the stock, saffron and oregano and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove the cod from the fridge, rinse under a little cold water and pat dry with kitchen paper. Add the cod to the soup together with the Serrano ham and spinach. Simmer for 5 minutes more. Divide the soup between individual soup bowls and serve immediately with plenty of crusty bread.