Chinese Short Soup

In celebration of Chinese New Year (and the need to clear some room in the freezer). Short soup is usually made with chicken stock, however, this is a more indulgent and special version of the traditional soup. The success of these soups is really in the quality of the stock and it is worth the effort to make your own. I would not recommend commercial stock powders or liquid stock for this dish as even the salt reduced versions would be too salty. I had approximately one litre of well reduced and flavoursome duck stock, made with the carcasses of the boned duck from Christmas and frozen, however, chicken stock would be just as delicious. I have interpreted the idea of the dumpling filling to reflect duck and shiitake flavours. If I had duck meat available I would use that but chicken thigh meat is more readily available and less expensive.

The dumplings need to be small, I allow three to five per person. If I am using a small Chinese bowl I add three or four and five or more to a larger bowl. The short soup dumplings that the restaurant that I worked in were a bit like tortellini and had a meat/pork filling. I have written a little about my time working at the Golden Park Restaurant before and Chinese soups here.

To Make the Dumplings/Wontons.

I usually make lots of these and then freeze them. Commercial dumpling wrappers are a little large so I cut them down with a scone cutter.

The filling needs to be worked into a sticky ball, a little extra water or rice wine may be needed.

These are the wrappers that I use. I like the short soup dumplings/wontons to be smaller so I cut the wrappers smaller with a scone cutter. 

Place a teaspoon of filling onto the wonton wrapper, brush edges with water. Fold wrapper in half and press edges together. Wrap around finger to create the short soup dumpling, moisten edges to ensure the dumpling stays in the shape.

Fold wrapper in half and press edges together.

 Wrap around finger to create the short soup dumpling, moisten edges to ensure the dumpling stays in the shape.

Steam dumplings over boiling water until cooked. (approx 6 - 8 minutes) or poach in gently simmering water. 

Duck and Shiitake Mushroom 

Short Soup

Soup 1 litre good quality duck stock or combination of duck and chicken stock 6 - 8 shiitake mushrooms* To serve 3-5 short soup dumplings/wontons Finely chopped spring onions Soy Sauce Sesame oil Sri Racha Sauce I use dried shitake mushrooms. It is important to soak them until soft. I do this in the fridge overnight and to remove the tough stalk from the middle.

Short Soup Dumplings/Wontons 250 g minced chicken thighs* 6* shiitake mushrooms, finely diced 2 spring onions, finely chopped 1/2 teaspoon finely grated green ginger 1/2 teaspoon sesame oil 2 teaspoons Rice Wine/Sherry 1/2 teaspoon salt Generous pinch white pepper 1 tablespoon cornflour *I mince the thighs in my food processor.

To Make Short Soup Dumplings/Wontons

In a bowl combine all ingredients, mix until well combined. The filling needs to be worked into a sticky ball, a little extra water or rice wine may be needed

Place a teaspoon of filling onto the wonton wrapper, brush edges with water. Fold wrapper in half and press edges together. Wrap around finger to create the short soup dumpling, moisten edges to ensure the dumpling stays in the shape.

Repeat with remaining mixture/wrappers.

Line the steamer basket with parchment or baking paper. Place dumplings on the parchment paper.

Steam dumplings over boiling water until cooked. (approx 8 minutes)

Refrigerate or freeze any unused dumplings for another time.

To Assemble Soup

Heat duck stock until boiling.

Reheat short soup dumplings by gently poaching in some boiling water.

Thinly slice shiitake mushrooms and warm/reheat in the microwave.

Place a 1 - 2 teaspoons of soy sauce and 1-2 teaspoons spring onions in the bottom of each bowl. Add short soup dumplings and warmed shiitake mushrooms.

Pour hot stock into each bowl and then float a few drops of sesame oil over the surface of the soup.

Optional
Add Sri Racha sauce to taste.

Chicken Noodle Soup

In what seems a lifetime ago I had a job in a Chinese Restaurant. All very exciting for a sixteen year old school girl. The wait staff were trusted to make long soup, short soup and plain chicken soup. My favourite was the long soup and in the intervening years have continued to make a version of it. The base must be a good quality homemade chicken stock, simmered for several hours and made with chicken carcasses. The noodles are vermicelli either rice or mung bean which Need to be pre cooked for a few minutes in boiling water.

It is a light and delicious lunch, easily managed with some preparation. Get everything ready, pre cook the noodles, slice the spring onions and the stock must be strained. It needs to be boiling when it is poured over the noodles. I like to add a little sesame oil and some SriRacha or chilli sauce.

How to Make Chinese Chicken Noodle Soup

Place a little soy sauce and some spring onions in the bowl.

Add the hot pre cooked rice vermicelli. I cut the vermicelli into smaller lengths to make it easier to eat.

Pour the boiling stock over the noodles. The soy sauce disperse through the stock and the spring onions will start to float to the surface.

Float a few drops of sesame oil and some hot chilli / SriRacha sauce onto the surface.

Cold Comfort - Chicken Soup

Woe is me, the dreaded Winter headcold has struck. Best to take a little time out, nurse the cat, catch up on my knitting and consume comfort food like chicken soup.

It seems that just about every culture has a version and it has long been considered a panacea for such ailments.





When I make this type of soup I like to simmer the chicken for as long as possible, often I will cook the broth over two or three days, refrigerating overnight and continuing the simmering process for as long as I can. The broth is really well flavoured and the chicken really tender and easily broken up for the soup.

This chicken and leek soup  is a version of Cock a Leekie which traditionally has barley and sometimes potato as well. I use this a base and will include any combination of carrots, celery, leek and parsnip will produce a delicious pot of soup. Mostly I grate the vegetables, however, if chopping them, cut into small dice.

Sometimes I make it into cream of chicken soup. It is simple to make a quantity of white sauce as the base and then mix in the broth / chicken and leek soup until the correct consistency.









Try this trick if you have difficulty with the stockpot boiling over.

Break a toothpick in half and masking tape it to the edge of the pot.

The toothpick creates a small gap that allow steam to escape and  pressure will not build up inside the pot causing it to boil over. 

Chicken Broth

2 kg chicken drumsticks

1 bay leaf

Place drumsticks and bay leaf in a large stock pot and cover with water.

Put on high heat and bring to the boil.

Skim and reduce heat to simmer.

Cook chicken broth for as long as possible. I like to cook for at least 16 hours and usually do so over two days. The broth can be cooled and refrigerated and then reheated and the simmering process continued

When cooked allow the broth to cool, remove the drumsticks from the broth and strain the broth into a clean bowl.

Remove the skin and bones from the drumsticks and retain the chicken flesh for the soup.

Chicken and Leek Soup

2 litres chicken broth

2 leeks, trimmed, split, washed and finely shredded.

1 teaspoon salt

Chicken meat retained from broth

Place leeks in large pot, pour over the chicken broth. Bring the mixture to the boil, reduce the heat and simmer for at least 3o minutes, add chicken and continue to cook a further 10 minutes. Check seasoning and add a little extra salt if necessary.

Serve with lots of freshly ground pepper, some chopped parsley.

Green Pea Soup

Have returned from my week away to slightly chillier weather and the desire for a bowl of comforting soup. I once made it with freshly shelled green peas but never bother now, I happily use frozen baby peas. The bright green colour and fresh flavour make for a delicious light soup. If you do not have fresh mint growing use chopped parsley. I have also made a curried version of this soup by adding a tablespoon of curry paste during the cooking.

This soup can be made very quickly and can be cooking whilst you do a few small jobs which in my case was put my washing on and start to pack away all the craft supplies I took away with me.

Fresh Green Pea Soup

500g frozen peas or fresh shelled peas 1/2 -1 onion finely diced 2 cloves garlic 2 cups vegetable / chicken stock

Garnish Sour cream Chopped mint

Method

Put frozen peas and onion and stock in a pot.  Bring to boil and then simmer until peas are soft and mushy. Approximately 15 minutes. Additional water may need to be added.

Puree the soup with a stick blender or in a food processor. Adjust consistency of soup.

To serve

Garnish with a spoon of sour cream and chopped mint

Tomato Soup for Lunch

This tomato soup is definetly not the tomato soup of my childhood - it came from a can and was something that we had as a quick lunch, usually with bread and butter or sometimes toast.

This is another recipe that can be cooked from the pantry, it uses tinned chopped tomatoes, however, use fresh stewed tomatoes if you have them.  I like to use vegetables and the Kabana but have made it plenty of times with just tinned tomatoes, lentils and stock/stock cubes and water. I still like it with bread, preferably a crusty sourdough, and butter.

Tomato, Lentil and Vegetable Soup

 If you prefer a chunkier soup use vegetables cut into small dice

1 litre chicken stock/vegetable stock 1 large tin chopped tomatoes 1 ½ cups red lentils, rinsed Optional 1 stick kabana, finely diced

1 leek, split in half, washed and thinly sliced 1-2 carrots, grated 3 sticks celery, grated 1 capsicum, grated 1 clove garlic, crushed

Method

Place stock, tomatoes, vegetables and lentils in a large saucepan. Add some additional water. The soup needs to have enough liquid to simmer without sticking or burning.

Bring the soup to boil, stir and then simmer until lentils are soft, stirring every now and then to prevent the lentils sticking. I usually cook this for about an hour or longer. During the cooking process the lentils and vegetables go quite mushy.

Check for seasoning*, add some freshly ground black pepper.

Serve with a sprinkle of grated parmesan and chopped parsley

*I do not add salt to the soup during cooking, however, individual tastes may require some additional salt when served.

Hearty and Healthy - Lamb and Lentil Soup

This is a meal in a bowl, lots of flavour, thick and full of vegetables. It is a version of a soup that I had growing up, my mother made much larger quantities and with 'soup mix', I use red lentils. This is the sort of soup that is perfect for those times when you want a light meal but do not want to be hungry an hour or so later. It also good made without meat, substitute vegetable stock for the lamb stock. It freezes so make extra and pack into individual portions - great to grab out of the freezer and take to work, reheat for a healthy filling and cheap lunch. A small roll and a piece of fruit and you are set for the afternoon.

Lamb, Lentil and Vegetable Soup

Lamb stock 1 lamb shank Make stock by placing lamb shank in a large pot of cold water and bringing to the boil. Remove any scum that may form. Simmer until meat is falling of the bone. Strain the stock, remove and discard the bones, shred/ break up the meat. Refrigerate stock and meat. When cold remove fat from the stock.

Soup 1 litre lamb stock/chicken stock/vegetable stock Meat from lamb shank 1 leek, split in half, washed and thinly sliced 1-2 carrots, grated 1 parsnip, grated 3 sticks celery, grated 1 ½ cups red lentils, rinsed

Method

Place stock, lamb, vegetables and lentils in a large saucepan. Add some additional water if needed. The soup needs to have enough liquid to simmer without sticking or burning.

Bring the soup to boil and then simmer until lentils are soft. I usually cook this for about an hour or longer. 

Check for seasoning*, add some pepper.

Serve with a sprinkle of chopped parsley and for some extra flavour some Dukkah.

*I do not add salt to the soup during cooking, however, individual taste s may require some additional salt when served.

Leek and Sweet Potato Soup

 This is a variation on the traditional leek and potato soup. I try to purchase the dark orange sweet potatoes as they have a better colour when pureed.  I often add some green ginger and tumeric for a slightly more spicy flavour. Serve it with crusty bread, a savoury muffin or try the pesto and parmesan roll.

Sweet Potato and Leek Soup

Ingredients

2 leeks, trimmed, split in half length ways, washed and sliced 1 onion , diced 2 cloves garlic, crushed 1 -2 tablespoons oil/butter 2 large sweet potatoes, peeled and cut into large dice/pieces  1 -2 litres vegetable stock/chicken stock/water or combination a pinch of dried chilli flakes Optional 1 knob green ginger, washed and thinly sliced 1 small piece of turmeric, washed and sliced

salt freshly ground black pepper To serve freshly chopped parsley/chives/spring onion cream/sour cream Dukkah

Method

Place oil/butter in large saucepan, add onion, leeks, garlic and sweet potato. Sweat over low heat until leeks are soft. Do not allow to colour and stir occasionally.

Add stock or water, vegetables need to be just covered. Bring to boil then reduce heat and simmer until sweet potatoes are soft. Remove from heat.

Puree with a stick blender or food processor.

Adjust consistency; it may need a little extra water. Check flavour. Add pepper and some salt if needed.

Serve hot with a spoon of cream/sour cream, fresh herbs and a sprinkle of Dukkah or finely chopped pumpkin seeds.

Optional

If using ginger and turmeric add to pot with the sweet potato. 

Pesto and Parmesan Rolls

Ingredients

4 -6 rolls or a breadstick

4 tablespoons soft butter

1 tablespoon pesto

2 tablespoons grated parmesan cheese

Method

Combine butter, pesto and parmesan, beat well.

Slice each roll into four of five slices from top to bottom

Spread a thin layer pr the butter over both sides of each slice of roll and reassemble.

Wrap each roll in foil, bake at 180 deg C until butter melts into bread and the roll is hot. This will take 10 minutes or a longer depending on the size of the roll.

I often make a big batch of these and freeze them ready to have with soup.

Nostalgia - Pea & Ham Soup

I come from a large family and one of my favourite meal memories is pea and ham soup. It was also a soup that we made when our family was on canteen duty at our local football club. I used to really enjoy working in the canteen, although, I had no interest in the footy.

This is a thick and hearty soup that we made by the 'boiler'. Growing up we had it with a slice of buttered bread or toast. These days I serve it with a crusty roll or a thick chunk of sourdough.

I prefer my pea and ham to have some texture so I do not puree the soup. If cooked long enough the vegetables and peas collapse and become very mushy. Mash and stir, the soup will develop a pureed and smoothish texture. Adjust the thickness of the soup to suit your tastes.

This makes a lot of soup, it keeps well in the fridge but I prefer to freeze it. If  freezing evaporate the soup so that it is more concentrated. This will take up less space in the freezer. Add water as you reheat.

Pea and Ham Soup

1 bag green split peas (500g) 1 ham hock 1-2 onions, finely diced 2 carrots, finely diced 3 sticks of celery, finely diced 2 potatoes, finely diced 2 cloves garlic, crushed A little oil 1 bay leaf

Garnish Sour cream Chopped mint/parsley Optional Diced cooked Polish sausage/cabanossi/kabana

Method

Rinse split peas and drain

Put oil and vegetables in a pot and sauté for a minute or so.

Add split peas, hock, bay leaf, garlic and a couple of litres of water. Bring to boil and then simmer until split peas are soft and mushy. Stir from time to time to ensure the peas and vegetables are not sticking. This will take approximately two hours. 

More water may need to be added. It is better to have too much liquid and evaporate it away. Remove bay leaf after one hour.

Carefully remove hock from soup. Allow to cool slightly, discard the skin and bone. Shred or dice the meat.

Return hock flesh to soup pot and stir or mash the soup. The longer the soup cooks the mushier it becomes.

The soup can be pureed if a smooth soup is preferred. Add the hock flesh after the pureeing process.

To serve

Garnish with a spoon of sour cream and chopped mint.  Add some extra sausage if desired.

Autumn Pumpkin

I do not grow pumpkins in my garden, they are way too rambling for my small space, however, I am lucky to have a few friends who do. I was so pleased to get half of a just harvested and very big pumpkin from my friends Frank and Tina who have a huge garden with plenty of space for pumpkins. Sadly, it is all gone now - the last chunk made into my roasted pumpin soup. The flavour seems to be intensified by the roasting and the spices warming. Perfect for those cooler Autumn evenings.

When making a roast I usually cook extra pumpkin for the soup. This soup can be made and frozen. Add some chopped red chilli for extra heat, garam masala/Indian spice mix is a good substiute for the cumin.

Roast Pumpkin Soup with Cumin

1 large chunk of pumpin, peeled, deseeded and cut into large dice. 1 kg or more.
2 onions diced
1-2 cloves garlic, peeled
small amount of oil
2 - 4 teaspoons ground cumin or garam masala.  Use more spice can be used according to your taste.
a generous pinch of nutmeg
1 litre chicken stock or water
1 can coconut milk

garnish/to serve
sour cream
chopped pepitas/pumpkin seeds
chopped coriander or parsley
freshly ground black pepper

Dry roast pumpkin until just turning soft.

Fry onion on low heat until soft, add garlic and cumin, cook a further minute until spice smell develops making sure not to burn the mixture.

Add pumpkin and stock or water. Liquid should just cover the pumpkin, add a little extra water if necessary.

Simmer for 15 minutes and then puree. I use a food processor or a stick blender.

Return pumkin puree to saucepan and add coconut milk and a generous pinch of nutmeg. Mix well and slowly bring to boiling point. Stir to prevent soup sticking to saucapan. Add some freshly ground black pepper.

Serve soup garnished with a dollop of sour cream, a sprinkle of chopped pepitas and some chopped coriander or parsley.