Winter Warmer Soups

Minestrone Soup

Serves 6; Preparation + cooking time 4 hours (+ refrigeration)
Per serve: kj 865; fat 7.2g; fibre 6.1g

Ham Hock   1 (1kg)
Brown Onion   1 medium (150g), quartered
Celery   1 stalk (150g), trimmed, chopped coarsely
Black Peppercorns   1 teaspoon
Bay Leaf   1
Water   4 litres (16 cups)
Olive Oil   1 tablespoon
Carrot   1 large (180g), chopped finely
Celery   2 stalks (200g), trimmed, chopped finely, extra
Garlic   3 cloves, crushed
Tomato Paste   ¼ cup (70g)
Tomatoes   2 large (440g), chopped finely
Leek   1 small (200g), sliced thinly
Small Pasta Shells   1 cup (100g)
White Beans   420g can, rinsed, drained
Fresh Flat-Leaf Parsley   ½ cup, coarsely chopped
Fresh Basil   ½ cup, coarsely chopped
Parmesan Cheese   ½ cup (40g) flaked

1.  Preheat oven to 220?C / 200?C fan-forced.
2.  Roast ham hock and onion in baking dish, uncovered, 30 minutes.
3.  Combine hock and onion with celery, peppercorns, bay leaf and the water in large saucepan; bring to the boil.  Reduce heat; simmer, uncovered, 2 hours.
4.  Remove the hock from broth.  Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.  Allow broth to cool, cover; refrigerate until cold.
5.  Remove ham from hock; shred coarsely.  Discard bone, fat and skin.
6.  Meanwhile, heat oil in large saucepan; cook carrot and extra celery, stirring, 2 minutes.  Add ham, garlic, paste and tomato; cook, stirring, 2 minutes.
7.  Discard fat from surface of broth.  Pour broth into large measuring jug; add enough water to make 2 litres (8 cups).  Add broth to pan; bring to the boil.  Reduce heat; simmer, covered, 20 minutes.
8.  Add leek, pasta and beans; bring to the boil.  Reduce heat; simmer, uncovered, until pasta is tender.  Remove from heat; stir in herbs. 
Serve sprinkled with cheese.

TIP:  To make a vegetarian version, skip Steps 1 to 5, and add 2 litres of vegetable stock at the end of step 6.

French Onion Soup with Gruyère Croutons

Serves: 4 Preparation +cooking time: 45 minutes
Per serve: kj 1810; fat 19.5g; fibre 2.4g

Butter  50g
Brown Onions   4 large (800g), sliced thinly
Dry White Wine   ¾ cup (180ml)
Water   3 cups (750ml)
Beef Stock   1 litre (4 cups)
Bay Leaf    1
Plain Flour   1 tablespoon
Fresh Thyme Leaves   1 teaspoon

Gruyère Croutons
French Bread   1 small stick (150g) cut into 1.5cm slices
Gruyère Cheese   ½ cup (60g) coarsely grated

1. Melt butter in large saucepan, add onion; cook, stirring occasionally, about 30 minutes or until caramelised.
2. Meanwhile, bring wine to the boil in large saucepan; boil 1 minute then stir in water, stock and bay leaf; return to the boil.  Remove from heat.
3.  Stir flour into onion mixture; cook, stirring 2 minutes.  Gradually add hot broth to onion mixture, stirring until mixture boils and thickens slightly.  Reduce heat; simmer, uncovered, stirring occasionally, for 20 minutes.  Discard bay leaf; stir in thyme.
4.  Meanwhile, make croutons – Preheat grill.  Toast bread on one side.  Turn and sprinkle with cheese; grill croutons until cheese browns lightly.
5.  Serve soup topped with croutons.  Sprinkle with extra thyme leaves, if you like.


Pop into Petries Cottage

12 Jutland Place,
Currumbin Waters QLD 4223
PH: 0410 476 686


Business Hours

Monday to Friday - 8.30am-5pm
Thursday - 8.30am-7pm
Saturday - 8.30am-12pm
Other times by appointment.