Cookalong Lunch: Scott Davies' Soup recipes
Chef Scott Davies will be doing three special soups for us on Radio Wales Cookalong Day - here's his recipe and method. Have a try and tell us how you get on!
Butternut, Ginger, Coconut and Coriander Soup
Ingredients
- 3 medium butternut squash, pealed, deseeded and cut in to 2 inch dice
- 2 cloves of garlic peeled and sliced
- 2 knobs of ginger peeled and roughly sliced
- 1 bunch of coriander chopped including root and stem
- 1 sliced onion
- 2 tins of coconut milk
- 2 finger chillies chopped roughly
- 2 Tablespoons of brown soft sugar
- Fish sauce and lime juice to finish
Method
Very quickly sweat out onion, garlic, ginger and chillies in a large pan till soft. Throw all other ingredients in the pan, cover with water and lid until boiling. Simmer for 20 minutes till soft then blend and season with fish sauce and lime juice.
Green Pea Soup Super Quick, Super Fresh
Ingredients
- 6 cups of petit pois frozen peas
- 4 knobs of butter
Method
In boiling water blanche the 6 cups of frozen peas for two minutes. Strain and reserve liquor. While peas are hot put in food blender with butter adding a little of the reserved liquor to help break the peas down and spin in the blender. Keep the pea puree to one side.
Take the reserved cooking liquor and bring back to the boil. Add the pea puree. And re-blend with blender. Season and it鈥檚 ready. Pour in to bowl if you wish serve with dollop of cr猫me fraiche; personally I believe the soup will be rich enough -聽you will be very surprised!
Jerusalem Artichoke Soup with toasted Hazelnuts
Ingredients
- Half a kilo of peeled and roughly chopped Jerusalem Artichoke. You may want to keep in water until they are used.
- 3 Tablespoons of Hazelnut Oil
- 2 Large tablespoons of cr猫me fraiche
- 40g of toasted Hazelnuts slightly crushed
- Pinch of Salt and Pepper
Method
In a thick bottomed pan place the prepped Jerusalem Artichokes, just cover with water. Make sure you do not add too much. Add a pinch of salt and cook till soft. Blend the contents of the saucepan adding the cr猫me fraiche and hazelnut oil as you go. Re-season with salt and pepper. When you come to serve, finish with another drizzle of hazelnut oil and the crushed toasted hazelnuts.
