 How to make a great soup
Sophie Grigson wrote her first article about food in 1983 entitled ‘Fifty ways with Potatoes’. Since then she’s written many books about food and presented her own TV series. She has now turned her attention to soup - something she says even a novice can make well. She joins Jenni to talk about ‘The Soup Book’, a collection of soup recipes by herself and other leading food writers and chefs. Sophie creates one of the more experimental soups, 'Pineapple Broth with Cod', live in studio.
'The Soup Book' edited by Sophie Grigson, is published by Dorling Kindersley, ISBN: 9781405347853
'Pineapple Broth with Cod', by Roopa Gulati
Serves 4
Prep: 30 mins
Cook: 40 mins
Ingredients
1 onion, diced
50g (13⁄4oz) raw peanuts, skinned
2 tbsp desiccated coconut
3cm (11⁄4in) piece of root ginger, chopped
1 tsp coriander seeds
2 tsp sesame seeds
1 tsp cumin seeds
1 tsp poppy seeds
3 tbsp tamarind pulp
1⁄2 tsp turmeric
3⁄4 tsp chilli powder
salt and freshly ground black pepper
2 tbsp vegetable oil
1 tsp date palm sugar
400ml (14fl oz) fish stock
200ml (7fl oz) pineapple juice
400ml (14fl oz) coconut milk
200g (8oz) line-caught cod, chopped
juice of 1 lime
125g (41⁄2oz) fresh pineapple pieces, chopped
2 tbsp mint leaves, roughly torn
2 tbsp raw peanuts, toasted and chopped
1. Heat a cast-iron frying pan. Add the onion, peanuts, coconut, ginger, and all the seeds. Stir over a low heat until the coconut darkens and spices are aromatic, about 5 minutes. Transfer to a bowl to cool, then place in a food processor and process to a coarse paste. Add the tamarind pulp, turmeric, chilli powder and seasoning, and process to a smooth paste.
2. Heat the vegetable oil in a large saucepan and fry the paste for about 10 minutes on a low heat. Stir in the sugar and continue cooking until the paste begins to catch on the bottom of the pan. Pour in the stock and pineapple juice and simmer for 20 minutes, partially covered.
3. Remove the soup from the heat and, using a stick blender or liquidizer, purée until smooth. Stir in the coconut milk and return the pan to the heat. Once it begins to bubble, add the fish and simmer for 3 minutes. Add the lime juice and stir in the pineapple pieces and mint leaves. Ladle into bowls and scatter over the peanuts.
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