Tag Archives: Crème fraiche

Cream of Green Asparagus

26 Jun

Serves 4-6

It’s Asparagus season! There is nothing quite like cooking asparagus that’s been pulled straight from the ground. As the British asparagus season is a mere eight weeks, I figured I had to hurry but am very happy with the result. This asparagus soup has a beautiful flavor and is very easy to make. I hope you will enjoy.

Ingredients

2 tbsp.  of butter

5 shallots, finely chopped

700g green asparagus

1 leek, white part only, rinsed and chopped

1 medium sized potato, peeled and diced

1.5L chicken stock

125ml (½ cup) half fat crème fraîche

salt

black pepper, coarsely ground

Preparation

Prepare the asparagus by cutting or snaping off the ends of the stalks where the colour starts to change.  Trim a couple of the asparagus tips to use as garnish. Then chop the remaining green parts of the asparagus into 2,5 cm (1 inch) lengths. Rinse the asparagus thoroughly before cooking.

Melt the butter on medium heat in your stockpot. Gently fry the shallots and leek for around 10 minutes, until soft but without colouring. Stir in the chopped asparagus stalks, put the lid on, and let it sweat for another 10 minutes. Don’t forget to give it a stir now and then.

Pour in your chicken stock, or vegetable stock if you prefer a vegetarian soup, add the diced potato and bring to boil. Once boiling reduce the heat, partially cover your stockpot and let the soup simmer for 20 minutes.

In the meantime blanch the asparagus tips in a pan of boiling salted water for 2-3 minutes then drain and rinse in cold water. Drain on paper towels and reserve for the garnish.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.  Return the soup to a clean pan, stir in the crème fraîche and season to taste with salt and coarsely ground pepper.

When ready to serve, bring back to a simmer, ladle in to bowls and garnish with one or several asparagus tips.

Bon Appetite 😉

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Pea & Mint Soup

29 Mar

Serves 4-6 

Spring is finally here and what better way to celebrate than with this delicious Pea & Mint Soup. I love this soup, the taste is fantastic, and so easy to make.  Whether you use frozen or fresh peas, you simply can’t go wrong. A nice extra is that you can also serve this soup cold on a hot summer day or as an amuse.

Ingredients

3 tbsp. butter

1 white onion, diced

1 clove of garlic, finely chopped

1 leek, finely chopped

750g fresh and shelled peas or frozen peas

75g fresh mint leaves, washed and roughly chopped

1.2 L vegetable stock

100ml half-fat crème fraîche

salt

black pepper, coarsely ground

Preparation

Melt the butter on medium heat in your stockpot. Sauté the onion and leek for 10 minutes or until soft but not brown. When they are about done add the garlic and cook for a further 3 minutes.

Add the peas and the chopped mint leaves. Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 10 minutes.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.  Return the soup to a clean pan, add the 100ml  half-fat crème fraîche and season to taste with salt and coarsely ground pepper.

When ready to serve, bring back to a simmer and ladle in to bowls.  Garnish with a few leaves of mint, and if you like a swirl of the crème fraîche.

Bon Appetite 😉

Jane’s Butternut Squash and Lime Soup

8 Dec "Ready to Roast"

"Ready to Roast"Jane’s Butternut Squash and Lime Soup

Serves 6 people

When I was visiting our dear piano teacher and neighbor, Jane, the other day, I found out that she can cook too! This gorgeous recipe is so tasty and in a way quite impressive yet easy to prepare, just the way we like it. Give it a go and tell me if you share my enthusiasm.

Ingredients

1 butternut squash  (0r 4 bags pre-cut)

2 limes finely grated, zest and juice

2 cloves of chopped garlic

1 white onion diced

2 tbsp of clear honey

¼  tsp.  of (fresh) thyme

½  tbsp. olive oil

½ tsp. salt

¼  tsp. black pepper

200ml half fat crème fraîche

750ml vegetable stock

2 sprigs fresh parsley

40gr flaked almonds

Preparation

Preheat your oven to 200C/400F. Peel and dice the butternut into 1 inch cubes. If you have difficulties with peeling and dicing the butternut squash than please, take a look at http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/ and you will never struggle again ;-)!

Peel and chop the onion and cloves of garlic and place into a large roasting tray together with the squash. Drizzle the olive oil and honey on top and finish off with sprinkling the thyme. Roast for about 25 minutes or until tender and slightly brown.

Once done, take out your roasting tray and pour in your stock. Leave for a minute and carefully transfer all the ingredients and stock to your stockpot leaving nothing behind.  Now, add the crème fraîche and the grated, zest and juice of the limes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Taste your soup and season with salt and pepper.

Before serving bake the flaked almonds in a dry frying pan until they are golden brown.  Serve  with a spoonful of crème fraîche and some flaked almonds.

Bon Appetite 😉

Courgette/Zucchini Soup

26 Nov

Courgette/Zucchini Soup

Serves 8 people

The first time I tasted this soup was at my dear friend Tessa’s house. Since then I can’t imagine life without it :-)! Why? Because it so easy to prepare and tastes divine.  My mom, aunt and friends all love this soup and everybody gives it their own twist. This is the way I like to prepare it:

Ingredients

3 tbsp.  butter

2 cloves of chopped garlic

2 white onions diced

3 courgettes/zucchini

1/2 tsp.  salt

1/4 tsp. black pepper

1.5 L vegetable stock

Optional:

2 tbs. cream cheese (for instance Philadelphia light) or crème fraîche.

Preparation

Wash the courgettes/zucchini thoroughly as we will leave the skin on. Slice them in width; thickness should be around 1cm/1 inch.

Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic.  Once translucent add the courgettes/zucchini tranches, salt and pepper. Cover the ingredients and stir occasionally for about 10 minutes or until softened and translucent (not brownish).

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the courgettes/zucchini is very tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Once done add two tablespoons of cream cheese and heat through without boiling.  If the cream cheese is not completely solved you could use or hand blender for a few second but do be careful not to burn yourself.

Bon Appetite 😉

Celery Pear Soup

18 Nov

Celery Pear Soup

serves 6 people

This soup, with its Canadian origin, is truly delicious and feels like velvet on your tongue. Many people are not fond of fruit in their savoury dishes, but I promise this soup will not turn out sweet, it will turn out heavenly. Hope you will give it a try and tell me your experience.

Ingredients

3 tbsp.  butter

2 bags of green celery finely chopped

2 white onions diced

1/2 tsp.  dried thyme

1/2 tsp.  salt

1/4 tsp. black pepper

1.5 L vegetable stock

3 pears peeled, cored and diced

125 mL half fat crème fraîche

Preparation

Melt the butter on medium heat in your stockpot. Fry the onions until translucent and add the celery, thyme, salt and pepper. Cover the ingredients and stir occasionally for about 15 minutes or until softened and translucent (not brownish).

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 10 minutes or until the celery is very tender. Now add the pears and cook for another 5 minutes or until pears are tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Pour in the crème fraîche and heat through without boiling.

Bon Appetite 😉