- World’s soups
The difference between French and English people is that when English are on strike, they are. Tube lines closures make London a mess. In France, every month there is something to moan about, they definitely do moan and organize a strike which doesn’t mean anything really. French can make arrangements to arrive at work on time anyway, they always have a plan B as they are so use to it, nobody’s shocked anymore.
But in London, a strike is a strike !
I spent 3 hours on the bus yesterday evening without being able to reach my destination on time. I took 3 different buses, walked, waited for a fourth bus which never arrived… I was so late that I decided to go back home as the event I wanted to attend was nearly over when I was only half way.
So happy I was to have comfort food in my fridge. 3 different soups which just needed to be heated and follow me in bed.
3 different soups from 3 different countries :
‘Pho’: is a popular street food in Vietnam, it’s primarily served with either beef or chicken. The Hanoi and Saigon styles of Pho differ by noodle width, sweetness of broth, and choice of herbs. ‘Borscht’ : is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. Beetroot is the main ingredient in most of those countries. ‘Sopa de frijoles‘ is a Mexican soup, I just put all the main ingredients used in Mexican cuisine.
I would advise you to prepare a big beef or vegetables broth in advance, just double the proportion of water given for the Pho and it will be enough to use for the 3 soups.
Phô : serves 2,
- 1 marrowbone
- 1 star anise
- 1 small piece of fresh ginger
- 100g of rice noodle
- 1 lemon or lime
- 1 red chili
- 1 small white onion, finely chopped
- Fish sauce
- Fresh coriander
- 1 bunch of spring onion
Prepare the broth with 1 liter of water, the marrowbone, ginger and star anise. Bring it slowly to the boil and add some more water when the level is going down, repeat the operation a few times.
Meanwhile, soak the noodles in cold water till they get soft. Cut the meat in little slices, chop 2 branches of spring onion and the white onion. Cut the chili and the coriander.
When your broth is ready and has a lovely smell and a brownish color, prepare 2 bowls.
Put first in, the noodles, then onion, beef, coriander, spring onion. Cover with the broth to the top, add again a bit of coriander, spring onion, chili, lemon squeezed and fish sauce.
Borscht serves 2,
- 150g of cooked beetroot
- 50g butter
- 1 carrot
- 1 branch of celery
- 1/4 of white cabbage shredded
- 4 bay leaves
- 75ml of vegetable or beef stock
- 2 garlic cloves
- 1 tbsp of cider vinegar
- 1/2 tsp of sugar
- Grounded black pepper
While you bring your stock to the boil, cut the beetroot in little pieces, the celery and the carrot peeled.
Melt the butter in a pan and soften the onions finely chopped in it, slowly.
Add the celery, carrot, beetroot, bay leaves and stir well. Cook for 10 min adding stock if necessary.
Pour in the rest of the stock and the potato, simmer for 15 min.
Add the vinegar, the garlic cloves crushed, the sugar and black pepper.
At the last minute sprinkle with cabbage shreds .
Sopa de frijoles, serves 2.
- 1 small tin of chopped tomatoes
- 1 small tin of black ‘frijoles’ beans
- ½ tin of sweet corn
- ½ avocado
- ½ lime
- ½ small red chili, seeded and finely chopped
- ½ red onion
- 2 corn tortillas
Put the tomatoes, beans, sweet corn in a pan, add some broth, salt and pepper. When it’s hot, serve and add the chili, coriander, avocado cut in cubes and corn tortilla sliced on the top and sprinkle with lemon juice.
Bowls and plate : ‘Ceramica Blue‘ – 10 Blenheim Crescent, London W11 1NN – 020 7727 0288
Blanket and tray : ‘Pedlars’ 128 Talbot Rd, London W11 1JA – 020 7727 7799