Soup time!

Creamy Semi-dried Tomato & Veal Soup

Serves 6

1L water
500g piece boneless veal shoulder
6 black peppercorns
1 dried bay leaf
60g butter
1 medium brown onion, chopped coarsely
1 clove garlic, crushed
1/3 cup plain flour
6 large egg tomatoes, chopped coarsely
2 tbsp tomato paste
1/2 cup cream
1/3 cup semi-dried tomatoes, drained, chopped finely
2 tbsp finely shredded fresh basil
8 thick slices ciabatta bread
basil butter
50g butter, softened
1 tbsp basil, chopped finely

Place water in large saucepan with veal, peppercorns & bay leaf.
Bring to boil.
Reduce heat & simmer, covered, for about 1 1/2 hours or until veal is tender.
Transfer veal to medium bowl & shred coarsely using two forks.
Strain broth through muslin-lined sieve or colander into large heatproof bowl, discarding solids.
Melt butter in large saucepan.
Cook onion & garlic, stirring, until onion softens.
Add flour & cook, stirring, until mixture thickens & bubbles.
Gradually stir in broth & stir over medium heat until soup boils & thickens slightly.
Add egg tomatoes & paste, returning to boil.
Simmer, covered, for 10 minutes, then cool for 15 minutes.
Meanwhile, to make basil butter, combine butter and basil in a small bowl.
Toast bread on both sides and spread with basil butter.
Blend or process soup in batches until smooth.
Return soup to cleaned pan, add cream & stir over medium heat until hot.
Serve bowls of soup topped with shredded veal, semi-dried tomato & basil & accompanied by ciabatta toasts.

Slow-cooked Lamb & White Beans Soup

Serves 4

1 cup dried cannellini beans
2 medium red capsicums
1 tbsp olive oil
1.5kg french-trimmed lamb shanks
1 large brown onion, chopped coarsely
2 cloves garlic, quartered
2 medium carrots, chopped coarsely
2 trimmed celery stalks, chopped coarsely
2 tbsp tomato paste
1 cup dry red wine
3L water
80g baby spinach leaves

Place beans in medium bowl, cover with water, stand overnight, then drain.
Rinse under cold water.
Quarter capsicums & discard seeds & membranes.
Roast under grill or in very hot oven, skin-side up, until skin blisters & blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin & chop finely.
Heat oil in large saucepan.
Cook lamb in batches until browned all over.
Cook onion & garlic in same pan, stirring, until onion softens.
Add carrot & celery & cook, stirring, for 2 minutes.
Add paste & wine & bring to boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Return lamb to pan with water & bring to boil.
Simmer, uncovered, for 2 hours, skimming fat from surface occasionally.
Meanwhile, place beans in medium saucepan of boiling water, returning to boil.
Reduce heat & simmer, uncovered for about 30 minutes or until beans are almost tender & drain.
Remove lamb from pan.
Strain broth through muslin-lined sieve or colander into large heatproof bowl & discard solids.
When lamb is cool enough to handle, remove meat from shanks, shred coarsely & discard bones.
Return broth to clean pan with capsicum, beans & lamb & bring to boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Remove from heat, stir in spinach & serve.

Cream of Kumara Soup

Serves 6

1 tbsp olive oil
2 medium kumara (sweet potatoes), chopped coarsely
1 medium brown onion, chopped coarsely
2 cloves garlic, quartered
2 tsp coarsely chopped fresh rosemary
1 tsp finely grated lemon rind
2 cups vegetable stock
2 cups water
1 tbsp lemon juice
1/2 cup cream
rosemary sourdough
2 tbsp olive oil
2 tsp finely chopped fresh rosemary
1 loaf sourdough bread, cut into 3cm slices

Preheat oven to 180°C/160°C fan-forced.
Heat oil in large saucepan.
Cook kumara, onion & garlic, stirring, for 10 minutes.
Add rosemary, lemon rind, stock and water & bring to boil.
Reduce heat & simmer, covered, for about 15 minutes or until kumara is soft.
Cool for 15 minutes.
Meanwhile, to make rosemary sourdough, combine olive oil & rosemary in large bowl.
Add bread, turning to coat,
Place bread on line oven tray & toast, both sides, for about 15 minutes.
Blend or process soup in batches until smooth.
Return soup to cleaned pan, add juice & stir over medium heat until hot.
Serve bowls of soup drizzled with cream, accompanied by sourdough.

Roasted Capsicum Soup

Serves 6

4 medium red capsicums
2 cloves garlic, unpeeled
1 tbsp olive oil
1 medium brown onion, chopped finely
1 tsp sweet paprika
3 cups water
1L chicken stock
1/2 cup cream
2 tsp white sugar
1 tbsp finely chopped fresh chives
provolone polenta
3 1/2 cups water
1 cup polenta
20g butter
1 cup provolone cheese, coarsely grated

To make provolone polenta, lightly oil 20cm x 30cm lamington pan & line base & 2 long side with baking paper, extending paper 5 cm over long sides.
Bring water to boil in medium saucepan.
Gradually add polenta, stirring constantly.
Reduce heat & simmer, stirring, for about 10 minutes or until polenta thickens.
Stir in butter & cheese.
Spread polenta into pan, cover & refrigerate for about 3 hours or until firm.
Quarter capsicums & discard seeds & membranes.
Roast capsicum & garlic under grill or in very hot oven, skin-side up, until skin blisters & blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
Peel garlic & chop coarsely.
Heat oil in large saucepan.
Cook onion, stirring, until softened.
Add paprika & cook, stirring, until fragrant.
Add water, stock, capsicum & garlic, bringing to boil.
Reduce heat & simmer, uncovered, for 40 minutes, then cool for 15 minutes.
Meanwhile, turn polenta onto board & trim edges.
Cut in half lengthways & cut each half into 9 finger-sized slices.
Cook polenta in batches in heated, oiled large frypan until browned both sides.
Blend or process soup in batches until smooth.
Return to cleaned pan.
Add cream & sugar & stir over medium heat until hot.
Serve bowls of soup sprinkled with chives & accompanied by fried polenta.