Sourprise With Piratical Soup!

Yarrrrrrr, the Intermania pirates have done it again. This time we have even managed to plunder ‘n article from yer last theme! The Intermaniacs followed the SoupCie ship and, after a fierce battle, have stolen their finest secret soup recipes. Whether ye be lookin’ to impress yer crew with a legendary soup or cunningly smuggle soup into unexpected dishes, we’ve got ye covered. So, grab yer ladle, sharpen yer spoons, and prepare to set sail on a sea of flavour because only the bravest pirates shall slurp victorious!

Sharpening The Sable Soup

Creamy Broccoli Soup with Parmesan Foam

Ingredients for (4 persons pirates)

Soup:

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion
• 1 stick of celery
• 2 cloves of garlic
• 250 g broccoli + some additional of the green stuff from the florets
• 2 medium potatoes (less if ye want a lighter soup)
• 1 L vegetables stock
• 125 mL cream
• 1 tsp basil
• Salt & pepper

Foam:

• 300 mL water
• 400 g Parmesan cheese
• 2g Soy Lecithin
• Yer can order this here (or buy plunder from fancy cooking stores) or try with gelatin.

Instructions:

1. Add ye butter golden treasure and oil yer pan. Add onion, and sauté for 3 minutes. Then add yer celery and garlic, continue to sauté for 2 more minutes.
2. Add broccoli, potatoes, vegetable stock, and cream. Bring to simmer, cover partially with a lid and cook for about 20 minutes until the veggies are fully cooked.
3. While the soup is cooking, mix the grated Parmesan, water and soy lecithin with an emersion blender (in a small cup pint glass).
4. Boil this mixture while stirring occasionally for yer life, ye scallywag!
5.  Leave to cool for 10 minutes and poor into the mixing container (leaving the cheese paste in the pan).
6. Remove from heat and using a hand emulsifier and puree until smooth and creamy. Option is to use a food processor or blender.
7. At this point, ye chuck in yer basil, salt, and pepper to taste. Ye can also try adding a bit of dimension to the flavour with a splash o’ Worcestershire sauce, a dab a’ mustard, or a pinch a’ chili flakes (not too much, just a subtle kick!).
8. Put the soup in (heated) bowls, and top with an extra bit of cream. Prepare to feast!
9. Now summon the foam by mixing the cooked Parmesan mixture with the emersion blender. Blend until foam forms, scoop off the top onto the dish and repeat.
10. Serve soup immediately and devour!

Rich Tomato Soup With Plundered Balsamic Pearls

Ingredients (feeds 4 pirates or 6 measly landlubbers)

Soup:

• 2 tbsp olive oil
• 1 onion
• 2 clove garlic
• 2 carrots
• 2 tbsp tomato puree
• 1 ½ tsp fresh basil
• 800 g canned tomatoes (whole, preferably plundered)
• 750 mL vegetables stock
• 1 tbsp granulated sugar
• 2 tbsp butter
• Splash of cream
• Salt & pepper

Balsamic Pearls:

• 2 g agar agar
• 150 mL balsamic vinegar
• 250 mL olive oil

Instructions:

1. Freeze a tall glass with 250 mL of olive oil for 30 minutes, so it is cold but not solidified, like a sailor lost in the ice.
2. Mix the agar agar and the balsamic vinegar. Boil the mixture over medium heat, and cool again for a few minutes, so ye don’t burn yer tongue.
3. Fill a pipette/syringe with the mixture and slowly drop yer droplets of the vinegar into the cold olive oil.
4. Drain the pearls, stir to separate, and rinse them before use in case ye want to keep the soup on the lighter side.
5. Add oil to yer pan. Add onion, and sauté for 3 minutes. Then add garlic and carrot, continue to sauté for 2 more minutes. Add tomato puree and sauté for final 2 minutes.
6. Toss in yer chopped basil, canned tomatoes, vegetable stock, and sugar. Bring to simmer, bubbling like a stormy sea, cover partially with a lid and cook for about 20 minutes until the veggies are fully cooked.
7. Remove from heat and using a hand emulsifier and puree until smooth and creamy, like the sea before a great plunder. Option is to use a food processor or blender, if yer be feelin’ fancy.
8.  At this point, yer toss in butter, additional basil, sugar, salt, and pepper to taste. Ye can also try adding a bit of dimension to the flavour with lemon juice, white wine, or some chili flakes (not too much, just a subtle kick!). If you want to be really fancy, I sometimes like to add a few anchovies at the start when cooking with the garlic.

Serving the Soup Secretly

Roasted Garlic Soup Ice Cream

Ingredients (4 persons pirates):

• 1 head of garlic
• 1 tbsp olive oil
• 150 g granulated sugar
• Salt (pinch)
• 6 egg yolks
• 480 g of whole milk
• 240 g cream
• Splash of vanilla extract/ liquid gold

Instructions:

1. Slice the garlic head crosswise, like ye do with traitors, and place cut side up on aluminium foil. Drizzle with oil and water and wrap foil. Bake for 60-90 mins in an oven of 175C.
2. Let garlic cool and then squeeze into blender, like ye squeeze the heads of yer enemies!
3. Whisk in a pan together 50 g sugar, a pinch of salt, and 4 egg yolks until pale yellow (about 2 minutes). Stir in 240 ml milk and 240 ml cream. Cook over medium heat, stirring occasionally, until thickened and the mixture coats the back of a spoon (about 10 minutes). Strain the custard through a fine-mesh sieve into a bowl.
4. Add 240 ml of this mixture to the blender with vanilla extract and puree until smooth like a landlubber’s hands. Mix this with the remainder of the custard mixture. Cover in plastic wrap and chill until cold as the northern seas.
5. Pour into an ice cream maker and let fully set in freezer or if ye be sailing without one, put in freezer and stir every 30 mins.
6. Serve with toasted nuts (e.g. almonds).