Simon’s Sizzling Soups

In 2009 I attended a Michelin Star Cooking course in Devon UK and during my day in the kitchen I was responsible for the “Soup Station” and have been using this technique ever since…

Base Ingredients:

– 2 large onions

– Butter (lots of) approx 75g

– A decent chicken stock, home made if possible (post coming soon)

Technique:

Peel and roughly chop the onions, on a low heat melt the butter and add the onions. Slowly cook the onions, stirring occasionally until the onions turn opaque – this will take approx 45 mins (keep an eye on the onions to stop them burning). This will be the basis for the soup – and from here add any ingredients you wish to flavour the soup with.

Thai Basel and Lemon Grass Soup

Ingredients:

– Thai Basel (3 packs)

– Lemon Grass (8 Stalks)

– Coconut Milk (200ml)

– Chicken Stock (200ml)

– Base Soup

Technique:

Once your basic soup recipe (butter and onion) is ready, add 200ml of home made chicken stock to the pan and cook slowly, now chop all the lemon grass and Thai Basel and add to the soup. Cook slowly and stir occasionally for about 30mins on a low heat (keep the lid on the pan)

Now add the coconut milk and cook for another 15mins on a low heat. To season the soup add some Thai fish stock (couple of splashes) – but no salt or pepper at this stage.

Once the soup is ready remove from the heat and you can now leave this until you need it.

Next Step:

In a large wizzer give the soup a good blitz, remove and strain through a sieve, now take the remains from the sieve – add back to the wizzer and blitz again with some of the soup and strain. Do this at least twice to get all the best bits from the soup.

Check the strain soup to make sure it’s clean and there are no rouge lemon grass stalks (if there are, blitz again and strain – this is very important). Check you seasoning now, if required add a little salt – always at the end and avoid the pepper!

To Serve:

Pour the soup into small tasting bowels. For presentation and taste add a foamy top. Take some of the strained soup and pour into a hand stab bowel and a little milk and wiz, the protein from the milk will create a foamy cream. Spoon out and add drizzle on top of the soups ready for serving!!!

Other Ideas – how about:

– Carrot and Coriander

– Coriander and Lemon Grass

– Wild Garlic (use milk instead of coconut)

– Fennel and Leak (use more chicken stock no coconut)

Any flavours which would match but use the basic Onion and Butter base :)