Tag Archives: soup

Soup recipes

Bouillabaisse – French Fish Soup

Bouillabaisse - French fish soup
Bouillabaisse – French fish soup

Bouillabaisse represents French country style cooking at its best. Before you can appreciate or even cook bouillabaisse you have to understand the philosophy behind this dish. In the old days fisherman brought their catch to a local village daily. Those who wanted to cook a good fish soup bought three different fishes and some mussels. Then they headed to the vegetable counter to get some carrots, onions and tomatoes. The cooking method combines making a stock and making a soup without wasting anything. The gutted fishes were first filleted and the bones were used for making the stock. After a half an hour of simmering the fish bones were replaced with the filets. Voilá, the soup was ready and it was served with fresh bread and rouille, garlic paste.

Since we had some homemade fish stock in the freezer, we didn’t need to use the bones. But if you don’t have fish stock at hand, we strongly recommend using the bones to cook the stock from the scratch because it’s so easy!

The list of vegetables can vary depending what you have in the fridge. As long as you have some tomatoes, onions, leek, fennel and carrots, you can use additional vegetables whatever you have on hand.

Ingredients for Bouillabaisse for 4+ Servings

  • 1 kg (2 lbs.) of fish, shrimps and mussels – mariscos
  • 1/2 litre (2 1/2 cups) of fish stock (or water, if you are making the stock now from scrach) – caldo de pescado o agua
  • 1 bottle of white wine – vino blanco
  • 2 onions – cebollas
  • 1 spring onion – cebollita
  • 1 fennel – hinojo
  • 1/2 leek – puerro
  • 5 tomatoes with skins removed – tomates
  • 3 carrots – zanahornas
  • 2 paprikas – pimientos
  • 1 zucchini – calabacín
  • 4 bay leaves – hojas de laurel
  • a splash of olive oil – aceite oliva
  • sea salt – sal marina
  • freshly ground black pepper – pimienta negra

Cut all the vegetables into cubes and fry them in olive oil for 3 minutes. If you are making fish stock now, add water, white wine and the fish bones. Season with bay leaves, salt and pepper and let the soup simmer for 30 minutes. Remove the bones, but leave vegetables into the soup.

If you have ready made fish stock, add the stock and white wine on top of the vegetables and let it simmer for 30 minutes.

Cut the fish fillets into thumb size knobs and add them along with shrimps to the soup 5 minutes before serving. If you have mussels, let them simmer in the soup until they open.

Ingredients for Rouille

  • 1 big floury potato – patata harinosa
  • 2 tablespoons of olive oil – aceite oliva
  • 2 cloves of garlic – dientes de ajo
  • a pinch of dried chili – pimiento picante seco
  • 4 egg yolks – yemas
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Cook the potato and add all ingredients except olive oil into the blender. Start adding the oil into the mixture slowly as a steady stream while the blender is running. Keep pouring until the mixture is sauce-like. Check the seasoning and add salt and pepper, if needed. Place a slice of country style bread on the soup plate and scoop some rouille on top.

¡Buen provecho!

And by the way, it’s our first anniversary! Our first post was exactly 1 year ago!

Perfect Onion Soup

Perfect onion soup
Perfect onion soup

One thing those crazy French people know is cooking. They take a simple ingredient and turn it into something wonderful. If you understand and appreciate the sophistication of French kitchen you’ll find new flavors from everyday ingredients – such as onions. This soup is a perfect example how you can make a tasty meal for the whole family from ingredients that cost less than 10 euros. Since it costs next to nothing, why not make a double portion for the next day as well?

Ingredients for French Onion Soup for 4 Servings

  • 8 onions – cebollas
  • 1 tablespoon of all-purpose flour – harina de trigo
  • 4 tablespoons (about 50 g, 2 oz.) of butter – mantequilla
  • 1,2 litres (5 cups) of beef stock – caldo de cerne
  • 5 sprigs of fresh thyme – ramitas de tomillo
  • Sea salt – sal de mar
  • Ground black pepper – pimienta negra
  • 4 pieces of bread (can be a bit old, too) – pan
  • 2 cloves of garlic – dientes de ajo
  • a splash of olive oil
  • grated cheese with strong flavor, such as gruyère – queso fuerte

Peel the onions and cut them in thin rings. Melt the butter in a sauce pan and add the onion rings. Let them soften on low heat for about half an hour. Stir every now and then. Don’t let them burn.

After that add the flour and stir some more. Add the beef stock and thyme leaves (leave some for the breads). Let the soup simmer for about 45 minutes.  Season with salt and pepper to taste.

Heat the oven to 250 ºC (500 ºF). Pour some olive oil on the breads and add a pinch of garlic and thyme on top. Finish with generous amount of grated cheese. Put the breads in the oven for few minutes until the cheese has melted and it begins to brown. Put the bread on top of the soup on a soup plate.

¡Buen provecho!

Spanish Garlic Soup – Sopa de Ajo Blanco

Sopa de ajo blanco
Sopa de ajo blanco

Ajo Blanco, also known as white gazpacho, is a traditional Málaga area cold soup. You can find it in many restaurants as a starter. After testing several recipes this is by far the best one we have found. Garlic soup is usually served cold in Spain, but this version is best served hot.

Ingredients for Spanish Garlic Soup for 4 Servings

  • 4 tablespoons of butter – mantequilla
  • 1 leek – puerra
  • 1 chili – pimiento picante
  • 2 whole garlics, about 20-25 cloves – ajo
  • 1,5 l (6 cups) chicken stock – caldo de pollo
  • 1 glass of white wine – vino blanco
  • 1 kg (2.2 lbs.) of potatoes – patatas
  • 1 teaspoon of sea salt – sal marina
  • a handful of chopped parsley – perejil
  • 2 dl (1 cup) of heavy cream – nata cocina
  • a handful of croutons – crutones
  • grated Manchego cheese – queso Manchego

Mince leek, parsley, garlic and chili. Melt the butter in a sauce pan and fry leek, garlic cloves and chili for couple of minutes. Add white wine, chicken stock, potatoes and parsley. Bring to boil and let it simmer for 45 minutes. Use stick blender to make silky smooth structure. Add the cream and bring to boil again. Add little butter to give the soup nice gloss. Serve with the croutons, grated cheese and chopped garlic stems or leek.

¡Buen provecho!