Pea and Basil Soup

My Dad's neighbour gave us a big bunch of fresh basil, so we wanted to find a tasty dish to cook. A rainy weekend and different family members eating at different times meant soup was the answer. This recipe does not disappoint and is one of my new favourites, it's actually quite fancy! I add some shredded chicken for protein.

 INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2tsp minced garlic 
• Salt and pepper
• 4 1/2 cups frozen peas
• 3/4 cup chopped fresh basil leaves
• 2 cups chicken stock
• 1 tin of Carnation evaporated milk
• Handful of sliced mozzarella cheese (I use bocconcini)
• Dessertspoon of char-grilled capsicum (jarred is fine) per bowl, to serve
• Optional: Handful of shredded chicken, to serve

METHOD

- Place a medium soup pot over medium heat.
- Add the olive oil, butter, onions, garlic, salt and pepper.
- Cook until the onions are soft and translucent, about 5 minutes.
- Add the peas and basil, and heat until the peas are thawed.

- Using a stick blender, blend mixture
- Add chicken stock and continue to puree with stick blender,
- Stir in tin of carnation milk
- Return the pan to medium heat and cook until hot, but not boiling.
- Taste the mixture to ensure it is seasoned well, you may have to add more salt or pepper.

- To serve, place the soup in bowls.
- Place thin slices of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red capsicum. Serve immediately. 


Adapted from: http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/pea-and-basil-soup.html

Creamy Thai Zucchini and Corn Soup

I've had this recipe sitting in my Pinterest account for months, and I finally had a chance to give it a try. I've been sick for over a week now with a terrible cough and I think this is a wonderful healthful elixir! It could replace my other favourite soup for those times when I'm feeling a bit off. You have to make your own stock for this soup but don't panic, it's quick and easy, certainly worth the effort. I also add shredded chicken for protein.

INGREDIENTS

Stock

 2 stalks lemongrass, chopped into 3cm lengths

10 'coins' of galangal (or ginger), just slice it up so each piece is coin shaped

10 large kaffir lime leaves, lightly crushed

6 cups water

4 bushy sprigs thai basil, save a small amount for garnish

Soup 
1 bunch spring onions, white and light green parts only, sliced

2 cups of frozen corn, thawed

1 1/2 tablespoons coconut oil

2 small chillies, finely chopped

1 teaspoon salt, more to taste

3 zucchini, chopped

1 x small can of lite coconut milk

half a bunch of coriander leaves, plus a few leaves for garnish 

juice of 1-2 limes (I find 1 is fine)

METHOD

Stock
- In a large saucepan, combine the lemongrass, galangal, kaffir lime leaves, thai basil and water. Bring to a boil, then cover and reduce to a bare simmer; simmer for 15 minutes.
- Strain the stock into another saucepan, discarding the aromatics and reserving the stock.

Soup
- Melt the coconut oil over medium heat in a large saucepan
- Add spring onions and chilli, cook for 5 min
- Add zucchini, and 2/3 of the corn, 1tsp salt and enough stock to cover the vegetables. Cook, partially covered for 15 min

- Let the soup cool to warm room temperature, about 30 minutes, stirring occasionally to release the steam. (this will preserve the bright color and flavor when you add the coriander and lime)
- Add the coriander leaves, and puree until very smooth
- Blend in the coconut milk, and the juice of one lime.
- Taste, adding more lime or salt until the flavors taste bright. 

- Re-heat the soup gently. Ladle into bowls, and top with the remaining corn kernels, a drizzle of coconut milk, and a few cilantro and basil leaves. Serve with additional lime wedges, if you desire. 

Adapted from: http://www.bojongourmet.com/2013/08/creamy-thai-zucchini-and-corn-soup.html