Yummy seafood chowder is perfect for a miserable wet cold Tuesday. The seafood chowder from the Something for Everyone cookbook is great but wanted to try a Chelsea Winter recipe for seafood chowder today because it makes a larger quantity suitable for afternoon tea and dinner. Chelsea’s recipe has some extra ingredients compared with the Something for Everyone chowder; 1 1/2 cups of wine, 1 1/2 cups of cream and zest of a lemon and the juice of a lemon. It was easy to convert. Can’t share recipe on this blog but it’s from her Everyday delicious cookbook. You could replace the cream with evaporated milk or milk for a lighter chowder but it’s so tasty I’m glad I didn’t go “light” today.
Chelsea Winter Seafood Chowder conversion
Blitz garlic, onions, celery on speed 7 for a second, then sautéed in butter for 6 minutes at 100 c.
Add wine, cooked off for 5 minutes at 100 c with MC off.
Add fish stock into TM bowl and diced potatoes to steamer basket, fish and seafood to Varoma dish and tray and cooked for 20 mins, Varoma temp, speed 1. ( check seafood and potato are cooked) set aside the seafood and potato
Add milk and cream to soup in TM bowl, cook 6mins 90 c.
Transfer to a large pot ( with the addition of seafood this chowder goes over 2.2 ltr bowl ) add fresh spinach ( wilts in the hot soup) cooked seafood and potato, zest and juice of a lemon, fresh / dried parsley and dill. Season with salt and pepper Reheat to serve. So yum.
Wanted to try another popular soup recipe. Note for next time: chop all vegetables first speed 5 until desired size and set aside before cooking onion and garlic. Chop finer for kids. What they can’t see gets eaten. Great soup, no pasta added and used TM chicken stock paste.
The guided leek and potato soup part of the chicken velouté meal makes a great side dish quantity but this Friday night no one feels like cooking. So a full meal of leek and potato soup would be great. Tried this recipe from the community which has bacon added and uses 500g of potato and 700g of liquids ( milk/water/cream). Much larger than the 370g of potato and 500 g water used in the guided recipe. It’s delicious, everyone loved it. Hot creamy soup with some toast is perfect for a cold Friday night. Substituted 100g creme fraiche for cream.
Another popular Leek and Potato soup which has 52 favourable comments ( link below ) and is an even larger step up in quantities from the guided recipe. This one uses 600g of potatoes and 1.125g of liquids. Will try this one another night.
The colds have arrived so had to make this chicken and vegetable noodle soup from the recipe community. It’s an easy tasty standard, and used up leftover vegetables in the fridge. Made with the TM vegetable stock, a cup of pasta and some cooked chicken. Another great use for the shredded cooked chicken or leftover roast chicken. Very quick, cooked in 17 minutes, used hot water and the addition of white pepper at the end gives the soup extra warmth.
This Vietnamese Beef Pho recipe by Annabel Langbein Free Range in the City ( see link above from “my little chequered kitchen”) is delicious, not exactly the same flavour profile because we used TM homemade chicken stock instead of beef stock. But the heroes of the dish are the ginger, spices, huge amount of coriander and the melting sirloin just cooked as the broth is poured over the finely sliced strips. Here is the recipe adapted for thermomix. Also included a recipe from the recipe community which was used as a base to convert the Annabel Langbein recipe.
Quick and Easy Beef Pho (serves 2)
100g dried rice vermicelli (glass noodles) or fresh rice noodles
1 1/2 litre beef stock
1 1/2 tbsp fish sauce
1/2 tsp Chinese five spice mix
pinch of ground cloves
1 tbsp grated fresh ginger
1 small red chilli, deseeded and finely chopped
1 kaffir lime leaf (used two dried leaves)
8 button mushrooms, thinly sliced
1 stalk lemongrass, bruised ( used a 1/2 tsp from jar)
100-150g beef (used sirloin sliced as thinly as possible across the grain
2 spring onions, sliced into thin strips or matchsticks (julienne)
1 medium carrot, sliced into thin strips or matchsticks (julienne)
handful of mung beans (used lettuce)
1 lime, cut in half
to serve …
Add ginger to TM bowl, chop 3 sec, speed 7.
Add beef stock, fish sauce, five spice, cloves, chilli, kafir lime leaf , lemon grass to TM bowl , cook 20min, Varoma temp, reverse speed 2. ( until boiling)
While broth is coming to boil, prepare other ingredients. ie Pop fresh rice noodles or vermicelli noodles into a bowl and cover with boiling water, finely slice steak, julienne carrots to matchsticks , slice spring onions, slice mushrooms or other vegetables you would like to use.
Place vegetables into serving bowls, drain noodles and divide into the serving bowls , place beef strips on top.
Ladle boiling stock over the beef and noodles. Top with spring onion and coriander, squeeze of lime and a sprinkle of peanuts.
Simple, fresh, light and warming. The steak is divine like this! Must get onto making the TM beef stock.
The only time consuming part about making pumpkin soup is peeling the pumpkin but today for the first time cutting pumpkin was a breeze. Got a new handy tool just for dicing pumpkin. The seesaw blade was great, ploughed through that pumpkin like it was butter. Used this recipe from the community because it had the highest rating with 66 positive comments and it used 800g of cut pumpkin instead of only 500g in the thermomix guided recipe. Also had some potato and carrot added and a pinch of curry powder and garlic. Almost like our family favourite recipe except we also add an apple which brings a lovely sweet depth to the soup. Dad and Miss 8 preferred the new recipe whilst Mum and Miss 14 preferred the apple added. With either recipe the soup is done in 25 minutes, and blitzed into the smoothest, silkiest soup. Enough for lunch and to freeze for after school snacks during the week.
Used the above recipe from the community as a base to convert our own family recipe which is very similar but doesn’t have onions. We can have this with stir fried vegetables and dinner is done. Or as a lunch or afternoon tea on it’s own. The kids love this soup after school.
Chicken and sweetcorn soup
1000g chicken stock
400g sliced chicken (used chicken thighs)
1 Tb soy sauce
420g cream corn
300g corn kernels
1 Tb cornflour mixed into 60ml water
2 eggs lightly whisked
1 tsp sesame oil
salt and pepper to taste
Add ginger to TM bowl, blitz 3sec, speed 7
Add stock ( 2Tb TM chicken stock paste in 1000g water), chicken, soy sauce, both corns. Cook 20 minutes, 100 C, reverse speed 1. Make sure chicken is cooked through at this stage.
Start cooking 2 mins, 105 C, reverse speed 1. Add cornflour water mixture, eggs and sesame oil.
Add salt and pepper to taste, garnish with spring onions
A heartwarming soup made so simply with the thermomix.