Tuesday, June 6, 2000

Soup Kitchen Recipes - As presented at the Marlborough Farmers Market twighlight Market

Chris Gibbs soup of the Season

Buendner Gerstensuppe (30 liters )

Swiss farmers soup

1.4 kg onions
1.4 kg leek
900 g carrots
450g celeriac
650g streaky bacon
650g my own coppa
900g barley
450g haricot beans ( non heat treated )
28liters beef bouillon

2.8liters cream

Season with salt and white pepper from the mill

Matt's Leek and Potato soup with Sherrington's feta and cracked pepper (Highfield Estate)

For a full flavoured soup firstly, preferably a day ahead make a court Bouillon, you will need about 3 Litres.
Take 3 carrots, 3 celery sticks, 1 fennel bulb, 3 cloves of garlic, 5 peppercorns, 3 star anise, 6 Bay leaves and a handful of herbs.

Roughly chop vegetables and place in stockpot with water, bring to the boil and simmer for 20 minutes remove and allow to cool.
The next day sieve off all the ingredients so as to leave yourself the liquid place back in pot and gently reheat.

To make to soup:
2 Tbspoons butter
1 onion chopped
4 cloves garlic crushed
600g potatoes peeled and cleaned, cut into small cubes
200g chopped and washed leek
3 litres of court Bouillon
1 Litre of cream
salt and pepper
200g Sherrington feta
cracked pepper

Melt butter in pot adding onion and garlic, gently brown until translucent, add potatoes and leek and gently sweat.
Add Bouillon and simmer for around 30-45 minutes take soup and pass through a moule or food processor transfer back to pot and gently reheat adding cream and feta. Season to taste and finish with cracked pepper. Yum.