Soups One Thin, One Thick - Perfect for Lunch

Its that time of the week again. Lunch at Juice TV.
Soup is proving very popular. I decided to do some research and find something new.
I have always admired Nick Nairn and he has a cookbook called New Scottish Cookery.
This may seem like an Oxymoron, given The Scots are responsible for The Deep Fried Mars Bar.
But, there are always exceptions!
Anyway, I loved the look of his Soups.
I picked two.
First I made
Spicy Fish Soup
I have made a few changes to his recipe so I guess it’s mine now.
I decided to steam bake the fish first, till just cooked, then flaked it and added to the stock.
Total weight = 2308 gms
6 servings = 1106 cals
So approx 200 cals per serving

1 tablespoon Rice Bran Oil 125 cals
2.5 cm piece of root ginger cut into tiny matchsticks (julienne) 11 cals
2 large cloves of Garlic sliced into slivers 9 cals
1 large red mild chili sliced finely 17 cals
1 birds eye chili chopped finely (This add that extra heat)
1 stick lemon grass bashed
2 Kaffir Lime leaves
1200 mls chicken stock (I used Massels Chicken stock powder) 87 cals
3 tablespoons Fish Sauce 45 cals
1 tablespoon Gluten Free Soy Sauce 11 cals
Juice of 1 lime 8 cals
1 tablespoon brown sugar 53 cals
4 spring onions finely shredded 8 cals
200 gms sliced mushrooms 44 cals
10 cherry tomatoes halved 18 cals


500 gms of a meaty fish  588 cals
(I used Ling, it is cheap and worked well)
Oil spray 41 cals
Salt and freshly ground black pepper
50 mls white wine 42 cals
1/2 spring onion finely sliced

Spray of oil  41 cals
Garnish
3 tablespoons roughly chopped coriander 1 cal
Freshly ground black pepper

Heat the oil in a large pan
Add ginger, garlic, chilies and lemon grass
Cook over a low heat until just softened about 8 minutes
Add stock, fish sauce, soy sauce, lime juice and sugar
Bring to the boil
Add mushrooms and spring onions,
Simmer about 10 minutes
Add tomatoes

Meanwhile, lightly oil a gratin dish
Add the fish
Season with a little salt, freshly ground black pepper
Pour over white wine
Spray with a little oil just to moisten it.

Cover with foil and bake for 20 minutes
Take the fish out of the dish,
Reserve the stock for use later

Flake and add to the pan
Just bring back to a simmer
Garnish with coriander and freshly ground black pepper
Serve

To accompany this soup I made a Potage (Thick Soup)
Parsnip, Parmesan and Chili Soup

Another great choice. I used Vegeta for the seasoning .
I love it with soups like this.
Total weight = 2228 gms
Cals =1398
Serves 6
230 cals per serve


50 gms butter 359 cals
200 gms onions sliced    84 cals
900 gms parsnips, peeled and finely sliced     675 cals
1 red chili finely sliced    9 cals
1 Vegeta    57 cals
Freshly Ground Black Pepper

1 litre hot water
50 gms Parmesan 216 gms

Snipped Spring Onions Tops or Chives to garnish

Melt the butter in a large pan
Add onions and sweat till just soft BUT not brown
Takes about 8 minutes
Add Parsnips
Then Chili and seasoning
Toss everything together
Add hot water bring to the boil and simmer for 45 minutes
Stir grated Parmesan into the soup
Into the blender, whiz till smooth
Check and adjust seasoning if necessary

Serve with snipped Spring Onions/Chives