MY POTATO&LEEK SOUP WITHOUT THE TWISTMY POTATO & LEEK SOUP WITHOUT THE TWIST       I live in Johannesburg since 2005  and I am convinced that the winters are getting colder each year.. It is only the beginning of June and the evenings are freezing cold. My Mediteranean body and mind say “when you see the sun is shining outside the temperature should be around 18′ plus”. And the African winter sun smiles at me and says “gotcha!”

         You can easily realise what I am doing right now; when you don’t know anybody in a meeting or a party the best and safe is speaking about the weather. So please bear with me..

         Anyway may be I can use the weather as a reason to publish my first recipes. What is the best thing to have when it’s cold? A soul warming cup of soup of course! Here I have few easy soup recipes for you!


-3 or 4 potatoes

-3 leeks

-1 onion

-2 cloves of garlic

-20-24 paper thin slices of chorizo

-2 cups beef stock

-3 cups water, hot

-2tbs. very finely chopped garlic chives

-2tbs. olive oil

-1ts. Cayenne pepper

-Salt and pepper to season

         Finely chop the onion, garlic, leeks, and potatoes and try to make them look even in size. Saute all in 1tbs of olive oil and don’t let them brown. Add 1cup beef stock and 1cup water, season and stir. Let it simmer until very tender. In a separate pan cook the chorizo until brown and let it release all the fat. Add the rest of the liquid in simmering vegetables and bubble for another 5mn. Once everything is cooked, put a spoonful of olive oil in a small pan and place it on a gentle heat, add the cayenne pepper and a teaspoon of chorizo fat, warm the mixture without burning. Add the chorizos to the soup and stir. Serve with the red and spicy oil you prepared.


-2 pcs. chicken breast, boneless and skinless, poached in advance (of course you can use leftovers!)

-4 cups of fresh chicken stock

-3 tbs. lemon juice

-1 egg yolk

-1 tbs. finely chopped parsley

-1 cup hot water

-1 cup orzo (barley shaped pasta)

-salt and pepper to taste

          Cut the chicken breasts into small cubes or shred the leftover chicken pieces.  Boil the stock in a saucepan and add the hot water. While boiling add the orzo, turn the heat down and let the pasta soften in the stock. Whisk the egg yolk in a bowl with the lemon juice until very creamy. When the orzo is soft enough, before turning the heat off add the chicken pieces, turn the heat off and wait 5mn. Pour a ladlefull of the liquid on the lemon and egg mixture whisking continuously. Strain the mixture in to the soup and stir for few minutes, season and serve with chopped parsley.



-1/2 kg butternut whole

-1 medium onion, finely chopped

-1 stem of spring onion, finely chopped

-1 clove of garlic, chopped

-1/2ts coriander powder

-1/2 cup fresh coriander, finely chopped

-2 cups chicken stock, hot

-3 cups hot water

-3tbs extra virgin olive oil

-2tbs sour cream

-Salt and pepper to season

          Halve the butternut and deseed it. Put in a baking tray and drizzle with 2tbs of olive oil and season. Bake in a 180’ oven until soft. If it tends to brown, turn the heat down.

Sautee the onion and the garlic with 1tbs of olive oil in a pot and sprinkle with coriander powder. Cook until soft and golden brown. Spoon the baked butternut to the pot and add all the liquid, let it simmer for 10mn.

Mix half of the chopped coriander and all the spring onion with the sour cream and set aside. Wizz the butternut mixture, adjust the seasoning, stir the rest of the chopped coriander and serve with the green sour cream.


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