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COOKERY
TUSCAN BEAN SOUP
FRENCH ONION SOUP
BOUILLABAISSE

TUSCAN BEAN SOUP

A hearty and sustaining meal in a bowl, this is packed with the flavours of Italy

Serves 4

  • 3 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chunked
  • 3 sticks celery, trimmed and chopped
  • 3 cloves garlic, peeled and crushed
  • 3 fresh tomatoes, chopped
  • 1 x 200g can chopped tomatoes
  • 850ml/ 1 1/2pt vegetable or chicken stock
  • 2 sprigs fresh rosemary
  • 1 x 410g can borlotti beans, drained
  • 2 thick slices stale bread, crusts removed and cut in cubes
  • Salt and freshly ground black pepper
  • 1 tbsp fresh flat-leaf parsley, chopped
  • Extra virgin olie oil for drizzling

 

Heat oil in a pan and fry onion, carrot and celery over a gentle heat until onion is softened. Add garlic and stir for about one minute more, then add fresh and tinned tomatoes and pour over stock. Add rosemary sprigs and bring to bubbling.

Simmer gently, covered, until vegetables are tender. Add beans with bread and then simmer until bread begins to dissolve and beans are heated through.

Season, stir in parsley and drizzle in a little extra olive oil just before serving in warmed bowls.

Preparation time: 20 minutes
Cooking time: approx 30 minutes
Approximate nutritional values per person:
227 calories, 8g protein, 12g fat, 30g carbohydrate


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FRENCH ONION SOUP

Classic dish of caramelised onions cooked in stock with crusty croutes of melting Gruyère cheese

Serves 4

  • 50g/2oz unsalted butter
  • 1 tbsp sunflower oil
  • 3 spanish onions, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 1/2 tbsp flour
  • 1 wineglass dry white wine
  • 1.1 ltr / 2pt beef stock
  • Salt and freshly ground black pepper
  • 4 thick slices baguette
  • 4 tbsp grated Gruyère cheese
  • 1 tbsp fresh parsley, finely chopped

 

Melt butter with oil in a heavy-bottomed large saucepan or deep-sided frying pan with a lid. Add onions and cook slowly, stirring frequently, until onions are golden and caramelised - about 20 minutes. Add garlic when onions are almost ready. Sift over flour and cook, stirring for a minute. Stir in white wine and stock and bring to bubbling. Simmer gently for 10 minutes, covered. Season.

Meanwhile, toast bread slices on one side. Top each with Gruyère cheese. When soup is ready, melt cheesy croutes under a hot grill. Ladle soup into bowls and float croutes on top. Serve straight away, sprinkled with chopped parsley.

Preparation time: 10 minutes
Cooking time: approx 30 minutes
Approximate nutritional values per person:
331 calories, 7g protein, 22g fat, 19g carbohydrate


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BOUILLABAISSE

Southern French fish soup with prawns, mussels and halibut in a rich tomato soup served with rouille - a spicy chilli-and-garlic mayonnaise

Serves 4

  • 1kg bag fresh mussels
  • 4 thick halibut steaks
  • 3 tbsp sunflower oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp Pernod
  • 1 x 200g can chopped tomatoes
  • 2 tbsp tomato purée
  • 859ml / 1 1/2pt fish stock
  • 225g/8oz parboiled baby new potatoes, halved
  • 225g/8oz whole cooked prawns
  • Salt and freshly ground black pepper
  • 1 tbsp fresh flat-leaf parsley, chopped

For the rouille

  • Few saffron threads
  • 1 tbsp hot water
  • 50g/2oz fresh white breadcrumbs
  • 1 dried red chilli, crumbled
  • 3 cloves garlic, peeled and crushed
  • 1 egg yolk
  • 150ml / 1/4pt olive oil
  • Freshly ground white pepper

 

Scrub mussels and remove beards, making sure all are tightly closed. If any are open, tap sharply and discard any that do not close. Reserve.

Remove central bones from halibut steaks and chop flesh into big pieces. Reserve with mussels.

For the rouille, place saffron in a bowl and add hot water. Leave for 10 minutes to infuse, then mash in the breadcrumbs, chilli and garlic, using a fork. Place egg yolk in a processor and with the motor running on slow, gradually add the bread mix. Add olive oil drip by drip, until mix begins to thicken, then in a thin stream until all is incorporated and sauce is thick.

Spoon into a pot and season with salt and the freshly ground white pepper. Reserve.

Heat oil in a pan and fry onion and garlic over a gentle heat until soft but not brown. Add Pernod, chopped tomatoes and tomato purée and stir around. Pour over fish stock and potatoes and bring to bubbling. Simmer, covered, for 5 minutes. Add reserved halibut pieces and continue simmering for a further 5 minutes. Add scrubbed mussels and prawns and cover pan. Simmer until all mussels are opened. If any remain closed pick out and discard.

Season and stir in parsley. Serve in warmed bowls with rouille sauce and warm crusty bread.

Preparation time: 20 minutes
Cooking time: approx 20 minutes
Approximate nutritional values per person:
464 calories, 42g protein, 81g fat, 16g carbohydrate
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