19 April 2012

Two Cornish Fusion Beef Soups!

~  Menu  ~

Beef , Wine & Clotted Cream Soup
Nubbly Toast
Glass of Red

As you probably know, the new series of Two Greedy Italians starts tonight at 8.00 on BBC 2.  This seems, therefore, an ideal time to tell you about the excellent soup I had for lunch today.

You may remember that in my review of "Two Greedy Italians eat Italy" a few days ago I mentioned that I was making some beef stock.  Well I froze it and today I made the Beef & Wine Soup (aka Eisacktaler Weinsuppe) from the book with, of course, a few changes because that’s Life.  I had no double cream so used clotted, Cornish-Italian Fusion, and also I added some shreds of beef from the stock.  



Beef & Wine Soup ~ my version for one! 

A bowl’s-worth of lovely rich beef stock
A goodly splash of white wine
A slice or 2 of nubbly bread
A knob of butter *** ~ scroll down for a slightly rude joke
A pinch of ground cinnamon
1 tbsp or so of clotted cream
A generous grating of Parmesan cheese

~   Simmer together the stock and wine for a minute.
~   Remove from the heat and set aside.
~   Fry the bread in the butter till crisp and golden.
~   Sprinkle the toast with the cinnamon arrange it in the bowl.
~   Stir the cream and a spoonful of grated parmesan into the soup and reheat gently till warm.
~   Pour over the toast and sprinkle with more parmesan.

The soup was quick, cheap, easy and truly delicious; my kind of food.  This is something I will definitely make again just as soon as I’ve assembled some more beef scraps.

If, however, you fancy something similar but more time consuming substantial try my version of

Onion Soup Gratinée OR Runny Onion Gravy topped with Cheese on Toast

This is a quick, easy and no doubt inauthentic version of the classic French Onion Soup.  As above really good, rich, beefy homemade stock make a big difference to the finished soup.

1 medium onion
15 g butter OR 1 tablespoon of olive oil
pinch of salt
glug of dry white wine
a bowl of lovely rich beef stock
a little flour - optional
a thick slices or two of good bread, toasted
Grated Gruyère or possibly Davidstow Cornish Crackler!
brandy – optional-ish

~   Cook the onions as described here; The Best Way to Cook Onions
~   When utterly tender urn up the heat and cook, stirring, till the it starts to caramelised and, to an extent, to stick on the bottom of the pan.  Just a bit, mind you.
~   Add the white wine and stir to dissolve any lovely onioniness from the bottom of the pan. …
~   I don’t think it is traditional to add flour to the classic French version of the soup but I always add a little; t makes the soup easier to eat as it is more likely to stay on the spoon.  So, if you agree, stir in a little flour to make a paste.  If you don’t, don’t!
~  Add the stock and bring to a boil, stirring.  Turn down the heat and simmer for 10 minutes. 
~  Taste and season

To serve pour a little brandy into the soup bowl, ladle in the soup, top each bowl with a slice or two of toasted bread and sprinkle with grated cheese.  Gruyere is traditionally used in France, in England a good mature Cheddar is a pleasant alternative; not a substitute for Gruyere but delicious in its own right.   Flash the soup and its topping under a hot grill or put in a hot oven for a few seconds to melt and bubble the cheese.  OR top with crunchy croutons and cheese for trouble free eating.




I have been to France a few times but never been to Italy which is odd because I am quite well travelled.  It is, however, top of my list of places I want to visit, one reason being the food.  Reading “Two Greedy Italians” some of the dishes surprised me, the Beef and Wine Soup being a case in point; even its name is a bit German because, so the book tells us, the soup is from the eastern side of Italy, near Germany.  Because of this I did wonder if the recipes in the book are authentic but following my book review of the other day an Italian lady who is a member of my Facebook Group “Sudden Lunch” (feel free to join us here) wrote as follows …

“I saw the 1st series … and yes it was proper Italian food, plus Carluccio, although a Southerner, has a very good knowledge of Northern Italian cuisine (which does not involve all that pasta and pizza, but lots of rice, polenta, etc), so the 2 together give a balanced idea of Italian food …"

***  Slightly Rude Joke! 

Heart of gold,
Muscles of steel,
Knob of butter!



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1 comment:

Shanice Bannis said...

Looks delicious! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays at 9AM eastern time :D Hope to see you there at City of Creative Dreams Link Party.