Tag Archives: soup

Ham and Butter Bean Soup

Delicious, Wholesome, Meaty Soup
Delicious, Wholesome, Meaty Soup
Bowl of Ham and Butter Bean Soup
Bowl of Ham and Butter Bean Soup
Ham and Butter Bean Soup
Ham and Butter Bean Soup

I can appreciate that this soup is about as unattractive as it comes, but don’t hold that against it. This soup is really delicious, bursting with flavour, really meaty and filling while still being pretty healthy. I’ve been sick with a pretty bad sore throat and head cold and so today decided to make a pot of soup with some of the leftover Christmas ham, in the hopes that it would make me feel better in time for New Year’s Eve.

This is actually really delicious, and really hit the spot. The ham and butter beans make it a really filling meal. I definitely plan on making another pot tomorrow. If you have any leftover Christmas ham, try this recipe to use it up.

Perfect Soup To Use Up Leftovers
Perfect Soup To Use Up Leftovers

Ingredients:

200g chopped or shredded ham

1 can butter beans

2 leeks finely chopped

2 carrots finely chopped

2 garlic cloves finely chopped

2 sprigs of thyme (remove the leaves from the stalks)

750ml cold water

1 tsp cracked black pepper

1 pinch salt

1 splash rapeseed oil

  1. Pop the garlic, thyme leaves, leeks and carrots in a large heavy bottomed pot with the splash of oil and stir on a medium low heat until soft.
  2. Add the water and after a few minutes blitz with a hand blender to liquidize the vegetables.
  3. Add the drained can of butter beans, the ham, salt and pepper.
  4. Let the pot simmer away on a medium low heat for about 15 minutes until hot and then serve.
Sweat Down Vegetables
Sweat Down Vegetables
Add The Ham To The Pot
Add The Ham To The Pot
Pot Of Ham and Butter Bean Soup
Pot Of Ham and Butter Bean Soup

Celeriac and Walnut Soup

Celeriac and Walnut Soup
Celeriac and Walnut Soup
Mmmm....
Mmmm….

I spent last weekend in Tipperary for a friend’s wedding, which was probably the best wedding I’ve ever been to! The craic was mighty! These two love birds are total foodies, and the food was exceptional… I’m still plodding along even now after the weekend of gluttony. Last night I decided to give Celeriac Soup a bash, it was on their menu, and I love the taste of celeriac. This is ridiculously easy to make, so give it a go. I decided to add walnuts as I think the nuttiness is a nice addition. My version is much thicker though as I love a thick soup, feel free to add more stock if you like yours lighter.

As well as all the festivities over the weekend, I managed to get a few walks in. We were staying really close to The Glen of Aherlo, which is a big walking attraction, so Saturday morning we got up early to do a nice walk from The Christ The King Statue. This statue overlooks the Glen and apparently blesses the Glen, its people and all those that pass by! It was a gorgeous morning and a great way to start the day!

Glen of Aherlo, Tipperary
Glen of Aherlo, Tipperary
Christ The King Statue, Aherlo, Tipperary
Christ The King Statue, Aherlo, Tipperary
Ready For A Morning Walk
Ready For A Morning Walk
A View From Our Walk
A View From Our Walk
Walking Walking Walking
Walking Walking Walking

Ingredients:

1 Celeriac Peeled and Chopped Into Cubes

2 Leeks Chopped

1 onion chopped

2 cloves garlic crushed

1.5- 2 litres Chicken Stock (depending how thick you want it)

1 Large Handful Chopped Walnuts

1 tbsp Oil

Salt and Pepper

1. Heat oil in your largest, heavy bottomed pot. Add in garlic, onion, leeks, and celeriac and let them sweat for about 10 minutes.

2. Add your chicken stock and let it simmer for about 20- 25 minutes. You don’t want it to boil, a medium low heat is grand.

3. Blitz with a hand blender. (This sounds obvious but take it off the heat for the part, you don’t want to scald your face with the splashes). Season with salt and pepper to taste.

4. Chop up walnuts and throw most into the soup and stir, reserve some for serving.

5. Serve in nice warmed bowls with a sprinkling of walnuts on top.

Chop Up All Veggies
Chop Up All Veggies
Sweat The Veg For A Few Minutes
Sweat The Veg For A Few Minutes
Add Stock and Let Simmer Away
Add Stock and Let Simmer Away
Season To Taste
Season To Taste
Stir in Walnuts
Stir in Walnuts
Celeriac and Walnut Soup
Celeriac and Walnut Soup

Tom Yam Ghoong Soup

Sailing around Koh Chang
Sailing around Koh Chang
Bang Bao
Bang Bao
Floating Bang Bao
Floating Bang Bao
Bang Bao At Night
Bang Bao At Night

This is the last recipe I will share from my week in Thailand, but I really loved it. Tom Yam Ghoong soup is delicious, and a nice exotic soup for the winter months! It’s traditionally served clear, but this variation makes it creamy.

It’s packed with flavour and spice, if you made it with a few extra prawns and some flat bread you could make a meal of it! It’s easy too. It seems most Thai cooking takes only minutes, it’s the preparation (chopping, crushing etc) that takes time, however if you have a mandolin for quick slicing, all these meals can be made in minutes!

We spent an afternoon diving in Koh Chang and left from a village called Bang Bao. It’s an amazing fishing village where all the shops and restaurants are on stilts like a long wooden pier. We went for dinner there after diving and had squid which had just come in from a fishing boat 20 minutes before we ordered it… Amazing! This prawn soup would be a typical dish on the restaurant menus here also.

Tom Yam Ghoong Soup
Tom Yam Ghoong Soup

Ingredients:

100g fresh prawns

1/3 cup mushrooms halved

1/3 cup tomato sliced

2 red chillies, lightly crushed

5 sliced galangal (if you can’t find this in your local asian shop, just leave it out)

1 stem lemongrass crushed

2-3 bulbs shallots crushed

2-3 kaffir lime leaves/bergamot torn

1 coriander roots crushed (use the leaves as a garnish on top)

2-3 tsp fish sauce

2-3 tsp lime juice

1/2 tsp salt

1 tsp red chilli paste

2 tbsp cows milk

3 cups fish/chicken stock

 

1. Boil the stock over a medium heat

2. Add herbs (lemongrass, galangal, kaffir lime leaves, coriander, shallot & chillies) until fragrant.

3. Add vegetables (tomato & mushroom) and cook until soft

4. Add fresh prawns and cook until done add salt

5. Turn off the heat and seasoning with lime juice, fish sauce, chilli paste and milk. Garnish with coriander leaves

 

Sliced Herbs
Sliced Herbs
Get Started
Get Started
Throw in Herbs
Throw in Herbs
Add Veggies
Add Veggies

 

Add Prawns
Add Prawns
Tom Yam Ghoong Soup
Tom Yam Ghoong Soup
Ready to Eat
Ready to Eat