LARGO BAY SAILING CLUB
WINTER SOUP
1 tablespoon oil
1 carrot - chopped
2 onions - chopped
2 red peppers - deseeded and roasted
2 garlic cloves - chopped or mashed
1 tea spoon Italian Garlic seasoning
2 table spoons of plain flour
2 tea spoons - paprika
225 ml water
1/2 teaspoon caraway seeds
400 gm tin tomatoes
1 ltr of beef stock
400 gm tin tomatoes
Salt & pepper to taste
500gm of beef mince
60gm of pasta - broken into small pieces if necessary
Optional - soured cream to garnish
Heat oil and brown the mince
Add salt and pepper
Reduce heat, add onions and garlic and cook until the onions are soft
Stir in flour and cook for a further minute
Add water and stir to combine well and prevent it from sticking to
the bottom of pan
Stir in tomatoes, carrot, chopped roasted peppers, paprika, caraway
seeds, Italian Seasoning and stock
Bring to boil, reduce heat and cover and cook until the vegetables
are tender.
Add pasta and continue cooking until tender
Adjust seasoning and serve with swirl of soured cream if desired
3 tablespoons olive oil
2 medium onions, finely chopped
2lb frozen chopped spinach, chop it a bit more whilst still partly frozen
2 pts chicken or vegetable stock
salt and pepper
4 tomatoes, skinned de-seeded and chopped
part of a small chillie (optional)
Bacon lardons – fried to be crispy (optional)
Method
- Heat the olive oil in the saucepan and add the onions and sauté for 5 mins stirring occasionally to cook evenly.
- Add the garlic and cook for a minute or two longer
- Stir in the chopped spinach and the stock and simmer for 15 mins.
- Stir in the tomatoes, salt and pepper
- Check and adjust the seasoning
Lars, the club treasurer, always wins the best raffle prizes.
He can be seen sailing a Laser or a Pico.
He is good at delegation and delegates the soup making to his wife Julie, who is better at it than he is.