A Vagabond Life - Food

Bisque is luxurious and creamy soup, this version is quite simple to make and uses prawns, scallops and salmon. Ingredients 1 tbs olive oil 8 large green prawns, peeled, deveined, heads and shells reserved 1 brown onion, finely chopped 1 small carrot, finely chopped 1 celery stick, finely chopped 3 large garlic cloves, chopped 1 bay leaf 1Litre water 80ml dry white wine 55g medium-grain rice 50g tomato paste Pinch of saffron threads 375ml water, extra Salt & freshly ground black pepper 8 Tasmanian scallops, deveined 1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces 4 sprigs fresh thyme  Method Heat the oil in a large saucepan over medium heat and the prawn heads and shells, and cook, stirring, for 4-5 minutes or until the shells are browned. Add the onion, carrot, celery, garlic and bay leaf and cook, stirring often, for 5 minutes or until the onion is soft. Discard the prawn heads but not the shells. Add the water, wine, ric...

Pistou comes from Southern France and is very like Italian pesto. It is usually served over soup made from spring vegetables. Ingredients 250 g dried haricot beans 2 teaspoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 celery stalk, chopped 3 carrots, diced bouquet garni 4 pmames, diced 150 g small green beans, chopped 500 ml (2 cups) chicken stock 3 tomatoes 4 zucchini, diced 150 g vermicelli, broken into pieces 150 g peas, fresh or frozen Pistou 6 garlic cloves 85 g basil leaves 100 g grated Parmesan cheese 185 ml olive oil Method Soak the haricot beans in cold water overnight then drain, put in a saucepan and cover with cold water. Bring to the boil, then lower the heat. Simmer for 1 hour, or until the beans are tender. Drain well. Next make the the pistou, put the garlic, basil and Parmesan in a food processor or a mortar and pestle and process or pound until finely chopped. Slowly add the olive oil, wi...

While not quite French it this wonderful Italian soup works well with the vegetables available in France in winter. It is one of our favorite soups and is called Zuppa di Vedura  Italian Vegetable Soup 3 tablespoons olive oil 2 small onions, chopped 2 celery stalks, chopped 4 small carrots, chopped 2 large potatoes, diced 2 leeks, sliced 2 garlic cloves, crushed 100 g runner beans 100 g shelled green peas 1 ,75 litres (7 cups) vegetable stock 150 g cabbage 6 slices ciabatta bread crusts removed 1 garlic clove, cut in half 35 g (1/3 cup) grated Parmesan cheese drizzle of extra virgin olive oil Heat the olive oil in a large saucepan and add the onion, celery, carrot, potato, leek and crushed garlic. Cook over low heat for 5-6 minutes, or until the vegetables are softened but not browned Season, add 375 ml (11/2 cups) water and bring to the boil. Reduce to low heat and simmer for 30 minutes. Slice the beans diagonally and add to the pan. Add the peas...

  Mique Sarladaise This dish is a specialty of Sarlat and is a fabulous dish in the depths of winter when the snow is piling up outside. The mique is a delicious dumpling. This dish is designed to be eaten over 2 courses, first the broth and then the meat and vegetables.  1 kg petit sale (salted pork) 2.5 litres water 4 carrots 4 turnips 4 small potatoes 4 leeks  1 small cabbage 2 onions 150g lard  250 grams stale bread 3 eggs 3 tablespoons flour 1 bouquet garni salt and pepper Cut the cabbage into 8 pieces and remove the stems and boil for 15 minutes. Drain In a large pan place the water, onions, bouquet garni and pork and slowly bring to the boil. Add the cabbage and simmer covered for 1 hour.  Make the Mique Cut the bread into small pieces and place in a bowl, sprinkle with a little broth from the simmering pan so the bread is moist but not wet. Cut the lard into small pieces and add to the bread and mix we...

Pumpkin Soup Ingredients Serves 6 800 g Pumpkin peeled and cut in large cubes 200 ml Cream 1 tsp grated nutmeg 1 tsp ground ginger 1 tbsp soft brown sugar Method Cook the pumpkin in enough water to just cover it until it is tender. Once cooked puree then add the cream, spices, and sugar and cook for a further 5 - 10 minutes. Serve hot.

Tomato and White Bean Soup This hearty recipe hails for the south of France where just about every recipe starts with.."Add a tablespoon of duck fat..." Olive oil can be substituted. Ingredients 1 tablespoon duck fat 1 onion chopped 1 slice bacon, diced 1 carrot finely chopped 2 garlic cloves, finely chopped small handful parlsey finely chopped 4 ripe tomatoes chopped (or 1 400g can good quality tomatoes) 2 x 400 gr tins of white cannelli beans 1.5 litres chicken or vegetable stock  Bouquet Garni Salt and Pepper Method In a large heavy based saucepan heat the duck fat and cook the onion until it softens and starts to colour, add the garlic, bacon,parsley and carrot and cook for a further minute. Add the tomatoes and cook until they start to soften, add the white beans and give it all a big stir. Pour the stock over the top and add the bouquet garni, cook for about 1/2 an hour. Taste for seasonings and add salt and pepper if required. The soup...

Garlic Soup Ingredients Serves 4 Soup 2 bulbs of garlic, about 30 cloves,cloves separated 125 ml olive oil 125 g streaky bacon,finely chopped 1 floury potato, diced 1.5 litres (6 cups) chicken stock bouquet garni 3 egg yolks Cheese Croutons 1/2 baguette or 1 ficelle, sliced 40 g (1/4 cup) grated Gruyere cheese Method Smash the garlic with the flat side of a knife and peel.  Heat 1 tablespoon of the oil in a large  heavey based saucepan and cook the bacon on a moderate heat for 5 mninutes  without browning. Add the garlic and potato and cook for 5 minutes or until softened.  Add the stock and bouquet garni and bring to the boil and simmer for 30 minutes or  until the potato starts to dissolve into the stock. Place the egg yolks in a large bowl and pour the remaining oil in a thin stream,  whisking until thickened, Gradually whisk the hot soup into the egg mix. Strain the back into the saucepa...

Watercress Soup Ingredients Serves 4 30g butter 1 onion finely chopped 625 ml chicken stock 250g potatoes peeled and diced 1 kg watercress chopped 125 ml cream 125 ml milk grated nutmeg 2 tablespoons chopped chives Method In a large saucepan melt the butter and add the onion, cover the pan and cook until the onion is soft but not brown. Add the stock and potato and simmer for 10 minutes or until the potato is soft. Add the watercress and cook for 1 minute. Remove from the heat and allow to cool slightly then bend in a blender until smooth. Return to the saucepan and bring gently to the boil, stir in the cream and milk, season with grated nutmeg, salt and pepper and reheat without boiling. Garnish with the chopped chives and serve. Images on this page are sourced from WikiCommons. For Licencing refer to   Creative Commons

French Onion Soup An ancient soup with unclear origins, some say it comes from Lyon and others from Paris...wherever it comes from it certainly is delicious. Ingredients Serves 6 50g butter 750g onions finely sliced 2 garlic cloves finely chopped 40g plain flour 2 litres chicken stock 250 mls white wine 1 bay leaf 2 sprigs thyme 12 slices baguette 100 g finely grated Gruyere cheese Method Melt the butter in a large heavy based saucepan, add the onions and cook on a low heat stirringin occasionally for about 25 minutes or until they are golden brown and starting to caramelise. Add the garlic and flour and stir constantly for 2 minutes. Gradually add the stock and the wine stirring constantly, bring to the boil. Add the bay leaf and thyme and season with salt and pepper. Cover and cookat a simmer for 25 minutes. Remove the bay and thyme and taste for seasoning. Heat the grill and toast the baguette slices and divide them amongst bowls a...

Potato and Leek Soup  This dish can be served hot or cold - in France it is traditionally served hot. It is believed the the cold version Vichyssoise, was first served in New York. Ingredients Serves 6 50g butter 1 celery stick finely sliced 3 leeks finely sliced 1 onion finely chopped 1 garlic clove finely chopped 750ml vegetable stock 200g potatoes peeled and diced 185mls cream (nice but not necessary) 2 tablespoons chopped chives Method Melt the butter in a large heavy based saucepan then add the leek, onion, garlic and celery and cook covered until the vegetables have softened add the potato and stock and bring to the boil. Cover and simmer for 20 minutes. Allow to cool slightly and then blend in either a blender in batches or with a stab mixer. Bring gently back to the boil, add the cream if using and season with salt and white pepper. Garnish with chives when serving. If serving cold it will need to be well chilled. Images on this page are sourced f...