Culinary Hotline - 25 May 2022
Warm up for winter with these soup recipes.
Good old fashioned chicken soup
Recipe by Taste.co.za
1 chicken, skin removed
2 L water
2 onions, chopped
4 leeks, chopped
2 carrots, chopped
2 turnips, chopped
2 celery stalks and tops, chopped
2 bay leaves
6 black peppercorns
200g small pasta shapes
Place all the ingredients into a saucepan except the pasta. Cover with cold water and bring to a boil.
Turn the heat down and let it simmer until the chicken meat falls off the bone. It will take about 1 hour.
Strain and reserve the liquid and spoon off any of the excess chicken fat.
Chop the chicken into small pieces and add back to the soup liquid.
Add the pasta and cook until al dente. Serve with crusty bread.
Oxtail, samp and bean soup
Recipe by Clement Pedro
3 Tbsp canola oil
about 1.5kg beef oxtail
salt to season
3 onions, finely diced
3 carrots, finely diced
3 stalks of celery, finely diced, reserve the leaves
6 cloves of garlic, finely chopped
6 bay leaves
3 sprigs of rosemary
freshly ground black pepper to season
2 Tbsp tomato paste
4 Tbsp Worcestershire sauce
1 Tbsp sugar
water to cover the ingredients
2 x 410g Woolies canned samp and beans
For the gremolata:
About 3 Tbsp of the reserved celery leaves, finely chopped
2 Tbsp freshly chopped parsley
2 cloves of garlic finely chopped
1 lemon zested and juiced
3 Tbsp extra virgin olive oil
½ tsp of salt and freshly ground black pepper to taste
Heat the oil over a high heat. Season the oxtail with salt. Add the oxtail and brown well before removing. Add the onions, carrots and celery with the bay leaves and rosemary. Season with salt and pepper and cook over a medium heat until the vegetables are completely soft.
Add the tomato paste, Worcestershire sauce and sugar before stirring through, cooking for 5 minutes before returning the oxtail and covering with water. Cover with a lid and cook in the oven at 160’C for 3 hours or until the meat easily pulls from the bone.
Add the tinned samp and beans and stir through to combine. Place over a medium heat for about 10 minutes heating through the samp and beans.
Prepare the gremolata by combining the celery leaves with the parsley, garlic, lemon juice and zest, finishing with a seasoning of salt and pepper.
Serve your soup with the gremolata spooned over it and with a crispy garlic bread.