Sancocho

ingredients (6 servings):

Soup:

• olive oil

• 6 scallions, chopped

• 4 cloves of garlic, chopped

• 1 tomato, chopped

• 6 skinless chicken thighs on the bone

• 2 dl chopped cilantro leaves and stems, divided

• 3 medium red potatoes, peeled and chopped into 6 pieces

• 300 g cassava root, peeled and chopped into 6 pieces

• 3 medium ears of corn, cut in half

• 0,5 medium green plantain, peeled and chopped into 2 cm pieces

• 1 tsp cumin

• 2 chicken bouillon cubes

Recipe from: https://www.skinnytaste.com

Soup:

In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt. Saute for a few minutes, then add the cassava and plantain and fill the pot with 1,8l water.

Add chicken bouillon, cumin and half of the cilantro and cover pot.

Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook for an additional 10 minutes.

Add corn and cook until corn is cooked.

Serve in large bowls, and top with cilantro.

Cold Cherry Soup

ingredients (4 servings):

Cherry Soup:

• 500g cherries (pitted)

• 1 cinnamon stick

• 1 tsp whole cloves

• 2 slices of lemon

• 50g sugar

• 1 pinch salt
  

• 2 dl creme fraiche

• 2 tbsp wheat flour

Cherry Soup:

Add the cherries, cinnamon stick, cloves, lemon, sugar and salt to a medium pot. Add as much water so it covers the ingredients. Bring it to a boil.

In a medium bowl add the creme fraiche and flour and mix until smooth. Then add 1-2 dl soup to the mixture and mix until there are no lumps, and pour it back into the soup. 

You can serve this dish hot or cold! :)

Collectivity of Saint Martin: Callaloo Soup

ingredients (6 servings):

Soup:

• 2 sweet potatoes peeled and chopped

• 2.5 dl of pumpkin chopped 

• 1 green onion

• 1 onion chopped

• 3 cloves of garlic chopped

• 2.5 dl of green lentils (I make sure to either soak them overnight or I will pre-boil them so they don’t take long to cook or you could also used canned)

• 150g spinach

• 2 tomatoes chopped

• 1 can of coconut milk

• 1l of chicken broth

• 150g fatty pork cubes

• 1 tbsp of fresh thyme

• 1/4 tsp of crushed coriander

• 1/4 tsp of allspice

• Salt and pepper to taste

How to:

In a large soup pot heat up oil to medium and fry up the prok until crisp, then add you chives, onion and garlic and sauté for a minute or two

Add in your pumpkin, sweet potatoes, tomatoes, and coriander, thyme and the allspice and salt and pepper to taste. Sauté for another minute and then add broth or water and lentils and let simmer for 10 minutes or so until the veggies start to soften

Once that happens add in the spinach and coconut milk and let everything simmer for another 20 minutes or until all the veggies are soft and lentils are cooked though. Add more broth or water as needed.

Take soup off the heat and carefully blend the soup using an immersion blender.

Green Soup

Ingredients (4 servings) :

• 250g broccoli , cut into small florets

• 1 carrot, diced

• 1 garlic

• 1 yellow onion, diced

• 1 potato

• 1 dl frozen spinach defrosted

• 3 tbsp yoghurt

• 7 dl vegetable broth

• 1 tsp salt

• Freshly ground black pepper

How to:

Add the carrot, yellow onion, spinach and garlic into a medium pot and saute them for a couple of minutes before covering with the vegetable broth. Bring to boil over medium heat, then simmer on low heat for 20 minutes. Add the broccoli and simmer for 5 more minutes.

Remove from stove, add the season and use a hand mixer to blend everything until creamy.

Add the yoghurt and put the pot back to the stove and slowly whisk everything to incorporate.

Rosehip Soup with Almond Biscuits

ingredients (1 l):

Rosehip Soup:

• 7 dl rosehip (fresh or thawed)

• 1.5 l water

• 1-2 dl sugar 

• 1.5 tbsp potato starch + cold water

Almond Biscuits:

• 100 g almond paste

• 0.5 dl sugar

• 1 egg white

How to:

Soup:

Add  water and  rosehip to a large pot, bring it to a boil and let it simmer for about 15 minutes. Remove the pot from the heat and with a hand mixer mix everything until smooth.

Then strain the mixture through  a fine meshed strainer into a clean pot. Add sugar (according to taste). Blend the potato starch with some water and whisk it into to soup. Warm the soup again until the first bubbles appear then remove it from the heat.

The soup can be served warm or cold. (I prefer cold).  Add some almond biscuits and enjoy!

Biscuits: 

Turn oven to 180 C.

Mix together the almond paste and the sugar with an electric mixer. slowly add the egg white, only little bit at a time. Blend until smooth and free from lumps.

Pour the mixture into a piping bag and pipe small dots onto a parchment  lined baking sheet. Put it in the oven for about 10 minutes, or until they are golden brown and then let them cool on the baking sheet.

Water: Five-Flavor Soup

• Ingredients (4 servings) :

  Salt: 

• 9 dl vegetable stock

  Sweet: 

• 1 tbsp mirin (rice wine)

  Umami: 

• 4 shiitake mushrooms

• olive oil, drizzle

• 3 tbsp miso paste 

• 1 tsp soy sauce

• 1 tsp sesame oil 

• 1 tsp ginger, minced 

• 2 garlic, minced

• 1 dl green onion, chopped

  Sour:

• 1 tbsp rice vinegar

  Bitter: 

• parsley (for garnish)

How to:

Preheat the oven to 200C. Line a baking sheet with parchment paper and place the mushrooms on it. Drizzle with a little bit of olive oil and salt and place them in the oven for about 10 minutes.

In a medium pot, simmer garlic and ginger in the vegetable broth for 5 minutes. Stir in the sugar, rice wine, soy sauce, and sesame oil. Whisk the miso paste with a little bit of the hot water from the broth until smooth, then add it back to the soup. Continue to simmer for an additional 10 minutes. Slice the mushroom and the green onion and divided them into the 4 bowls and pour the broth evenly between them. 

Garnish with some parsley.

(If you want to make this as a main course, add some noodles and tofu for more calories.)

Tuxedo soup

Ingredients (4 servings):

• 1 onion

• 2 * 500g canned tomatos

• 2 tbsp tomato paste

• olive oil

• 5 dl vegetable broth

• 1 tbsp sugar

• 1 tsp white balsamic vinegar

• 1 tsp oregano

• 1 tsp basil

• 1 tsp thyme

• salt

• 4 tomatoes

• toast

How to:

Peel and chop the onion, then in a sauce pan cook the onion, tomato, tomato puré, vegetable stock and all the spices except the salt. Let it cook for about 5 minutes, using a hand mixer blend it all up to the consistency you like and add salt to taste.

Serve with a rose made out of fresh tomato skin and a slice of toast.

Pumpkin Soup

Ingredients (4 servings):

• 2 shallots

• 1 garlic clove

• 500g pumpkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• olive oil

• 5 dl vegetable broth

• 2,5 dl cream (15%)

• 1tsp salt

• 1/2tsp pepper

• croutons

How to:

Peel and chop up the shallots and the garlic. Fry the pumpkin, shallots and garlic in big saucepan on medium heat for about 5-10 minutes. Then add your broth and let it all boil for 15 minutes (until the pumpkin is soft). Mix it all together with a hand mixer then add the cream and heat until it boils again. Add the spices ande serve with croutons.