Soups, by Bart van der Lee

Tom Kha Ghai (Thai coconut soup)

Thai coconut soup with chicken and mushrooms

Prep Time: 20

Cook Time: 20

Course: Soup

Cuisine: Thai

Keyword: chicken, mushrooms, Spicy

Servings: people

Author: Bart van der Lee

Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.
Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.
Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.
Add the chicken thighs and mushrooms and simmer for another 15 minutes.
Season the soup with lime juice, salt and finish with the coriander leaves.

Light potato soup with kale and chorizo

Prep Time: 10

Cook Time: 30

Course: Soup

Cuisine: Portuguese

Keyword: chorizo, kale, potato

Servings: People

Author: Bart van der Lee

Peel the potatoes and cut them into cubes. Cook the potatoes in the stock with the bay leaf till it is completely cooked.
Remove the bay leaf and blender with a handheld blender.
Wash and chop the kale.
Peel the skin from chorizo and slice in half-moon slices.
Add the kale and the chorizo to the broth and cook for 10 minutes till the kale is tender.
Skim off any fat from the chorizo whilst cooking.
Season with salt and finish with a drop of olive oil.

Intense and fragrant oxtail soup with black cabbage and young potato

Prep Time: 1

Cook Time: 4

Course: Soup

Cuisine: French

Keyword: black cabbage, oxtail, oxtail soup, recipe, soup, winter

Servings:

Author: Bart van der Lee

Cost: 15

Roast the oxtail on 200Â°c for 20-25 minutes until golden brown
Add 4 liters of water and the roasted oxtail to a medium size pot and bring to a simmer. Cook for 2 hours whilst slowly removing fat and foam
Clean, wash and chop the onion, celery, leeks, garlic and thyme
add to the soup and Cook for 30 min un till the vegetables are cooked trough. Strain the liquid in a clean pot and separate the oxtail from the rest
Clean the oxtail meat carefully of the bone removing excess fat and tough bits
Add the 750ml veal jus to the soup and reduce this to about 1.5 litres or till a strong and fragrant broth is achieved. Keep skimming the fat and foam whilst reducing
Peel and cut the potatoes in cubes
wash and cut the black cabbage of the stem and in squares
Add the potato cubes and oxtail meat to the broth. Cook for 15 minutes
add the black cabbage and cook for another 5 minutes till the cabbage is just cooked
season the soup with salt to your taste
Stir in the Olive oil just before serving