KEY POINTS:
Send All Black Ali Williams your best soup recipes so he can stay nice and strong while eating through his broken jaw:
Henry from Hawkes Bay
Smoked Venison Soup
2 big Ali handfulls smoked venison bones (available from PPCS Meat outlet Hastings)1 Handfull Pearl Barly
1 Handfull Slpit green peas
1 Handfull Split yellow peas
1 Onion chopped
1-2 Celary stalks chopped
Ground black pepper to taste
Olive oil
chopped carrots and potatoe
Method:In a big caste iron Le creuset pot or similar, fry up in olive oil the chopped Onion, celary, and pearl barley. Then add split peas, Venison bones,and enough water to nearly cover. Simmer for 1 hour. Then add chopped carrots and potatoes, simmer another half hour. Remove bones, scrape of meat and throw back into soup pot, and bones to the dog.Add ground black pepper to taste. Enjoy, but just realised you may have to save this soup till you can chew a little. Goodluck.
Jos (Whangarei)
Curried Cauliflower Soup
Ingredients, 1/2 a medium Cauliflower
One Green Pepper
Two Medium Onions
Two Tablespoons Butter
One Teaspoon Curry Pwd. Or to suit taste
Three Cups Chicken Stock
Two Tablespoons Corn Flower
Two cups milk
Method
Chop up Cauli,Pepper & Onions, then gently saute veges in butter for 10 minutes. Stir incurry, add stock. Cover & simmer 25 mins. Mix C/flour with a little milk & slowly stir into soup. Add remainder of milk& salt to taste, then simmer for futher 10 mins. If too thick use more milk when simmering I make it in a Fry-Pan. serves 4 to 6 Depending on greed.
Lauren (USA)
Ali, so sorry for the injury. One of my favorite soups: Cream Potato I'm not one to measure when cooking...Fry bacon until crisp in soup pan. Remove bacon. Saute' chopped celery, onion and minced garlic in bacon grease until tender. Add chopped white potato, water (enough to cover potatoes), 2 chicken boullion cubes (or chicken stock), rosemary leaves (to taste) and parsely. Bring to a slow boil. When potatoes are tender mash them into the liquid, then add light or heavy cream. Add crushed bacon when serving.Have been watching the past three weeks. Go All Blacks!
Jos WhangareiCurried Cauliflower Soup
Ingredients, 1/2 a medium Cauliflower
One Green Pepper
Two Medium Onions
Two Tablespoons Butter
One Teaspoon Curry Pwd. Or to suit taste
Three Cups Chicken Stock
Two Tablespoons Corn Flower
Two cups milk
Method: Chop up Cauli,Pepper & Onions, then gently saute veges in butter for 10 minutes. Stir in curry, add stock. Cover & simmer 25 mins. Mix C/flour with a little milk & slowly stir into soup. Add remainder of milk & salt to taste, then simmer for futher 10 mins.
If too thick use more milk when simmering. I make it in a Fry-Pan. serves 4 to 6. Depends on greed!
Andy (London)
"Bill's" Recovery Soup
Take 1 pack of Springbok and batter to a fine pulp. Cut 1 Wallaby backline to shreds and mix together. Add a few pints of Kiwi blood, sweat and 20 years of tears. Boil in a large French caldron for 80mins. Grate over some English pride and serve in a gold cup.
Will last in the fridge for a long time. Would even recommend having seconds in about four years time.
Helen (Australia)
This is a lovely warming winter soup with a little kick to it.
350-450gm pumpkin, diced
250-350gm kumara, diced
1 large onion, diced
1/2tsp mild curry powder
1/4tsp ground coriander seed
1/4tsp cayenne pepper
4 cups chicken stock
Saute the onion for several minutes in some oil or butter. Add the spices and cook for a minute or two. Add the veges and cover with the stock. Allow to simmer for about 15-20mins. You can then puree or mash the soup, although I prefer mashed as it's got a little bit of texture to it.
Beatrix Jones
West African Peanut Soup, adapted from the "Sundays at Moosewood Restaurant" cookbook:
2 cups chopped onion
1 Tablespoon oil
1/2 teaspoon ground chilli
1 teaspoon grated fresh ginger
1 cup chopped carrots
2 cups chopped kumara
4 cups stock or water
2 cups tomato juice
1 cup smooth peanut butter
Saute the onions in oil until translucent; stir in the chilli and ginger. Add carrots and saute a couple more minutes. Mix in kumara and stock, bring to a boil, and simmer about 15 minutes, until vegetables are tender. In a blender or food processor, puree the vegetables with the cooking liquid and tomato juice. Return to the soup pot and stir in the peanut butter until smooth. Reheat gently. More stock or tomato juice can be added to thin the soup if needed. For those with fully fit jaws, the soup should be served topped with chopped scallions or chives.
Missy (Whakatane)
Pumpkin Soup: Boil your pumpkin till soft & then put through a sieve, & then same with tomatoes. Run through sieve & then add coconut milk & curry powder till it tastes how you like it, then add parsley.
Kiwi in London
Can't wait to go watch you at Marseille!
Creamy Potato and Fish Soup
I really love this soup! Always best with fresh-caught fish, try to use the bones for the stock of the same fish as the flesh in the soup.
Stock: 1 Fish Carcass
1 Chicken Carcass (optional)
1 Large Onion
1 Large Carrot
1 Bulb of Fennel
8 Whole Peppercorns
Water to cover
Soup: 4 Large Potatoes
1 Head of Cauliflower
800g Snapper (or any firm white fish)
800ml Cream (or whole milk)
Fresh Stock
Dill (to season as served)
Stock: Break up carcasses into smaller pieces, add the chopped vegetables and peppercorns, cover with water, and bring to the boil in a large pot. Once boiling, turn down to simmer for the next 4-5 hours. Strain thoroughly, and set the stock aside, or freeze for later use.
Soup: Peel and chop the potatoes, and boil with the chopped cauliflower until cooked. Strain, then puree until smooth, adding a little of the stock at a time until it mixes easily. Pour into a large pot, add the cream, and the fish cut into inch-square pieces. Simmer on a low heat, stirring occasionally as the fish cooks and flakes apart, adding more stock as required to gain the desired consistency. Sprinkle with fresh dill to serve.
Geoff Alley
1 Welsh Leek
1 English Rose
1 Head of Springbok
1 Scottish thistle
2 cloves of French garlic (soaked in French champagne)
1 Irish clover
1/2 kilo of Wallaby meat
salt,pepper
1 litre water
Finely chop the Wallaby meat and grind into a mince. Stomp the garlic to a mush and add into the mince. Brown the mix on low heat until browned. Add the finely chopped leek, rose, thistle and clover. Turn up the heat. Add salt and pepper to taste. Keep turning up the heat. Add the water and stir. Keep turning up the heat. Ensure the mix is well ground and thickened. Keep turning up the heat. After 80 minutes take off the heat and savour the taste of victory. Wash down with a cold Steinlager.
Bruce (Hamilton)
Hi Ali, for a man like you the corn is for bulk and body, paprika to keep the fire burning and ham for the fantastic play. Mate, I often use this as a main meal and you will enjoy it, feel free to experiment on the contents.
1/2 onion, chopped
3 pieces ham, thin sliced
1 tablespoon butter (or use oil if preferred)
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained
4 cups water with packet of French Onion Soup
1 green onion, chopped
Method: Sauté the onion and ham in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water. If using fresh corn, cut it from the cob and add it to the pot. If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
Rozza (Hamilton)
This soup is simple and tasty.
Pear and Kumara soup (try it before you dismiss it, its really good!)
1 small onion chopped
25g butter
750g golden/orange kumaras (not the usual purple ones) peeled and chopped into 2cm cubes
500g chopped pear (about 2 large pears)peeled, cored and chopped into 2cm cubes
3 cups chicken or vege stock (best to use the prepared liquid stocks)
1 cup cream (hmmm, maybe about a third of that if you are watching your diet while recovering?)
Chopped mint for garnish, but it might clog the straw.
Method: Saute the onion in the butter until soft, but not brown, add the pear and kumara, stir for a few mins then add the stock. Simmer with the lid on for approx 20 mins until soft, then blitz with a stick blender, add salt & pepper to taste and stir in the cream. Easy peasy, and darn tasty.
Geoffrey Glen
Pumpkin Soup
1 large pumpkin
3 medium potatoes
3 carrots
2 onions
3 tablespoons garlic
2 tablespoons chicken stock
1/2- 1 teaspoon nutmeg
1 tablespoon mixed herbs
a pinch or 2 of cayenne pepper (if you like it spicy!)
I like to saute all the vegetables in the pot just for a few minutes before adding the water. Make sure you put enough water in to completely cover the veges. Boil all together until they turn into a pulp, then using a stick blender mash it all up. Then if you wish mix in fresh cream.
Annie (Qld)
Ali, sorry to see you injured, try these as my husband asks for them, Kia Kaha
Creamy Pumpkin Soups (2)
2 tsp minced ginger finely chopped (I use minced ginger in jar)
1 tsp curry powder
2 leeks sliced
6 cups pumpkin peeled and chopped
3 cups water
3 chicken stock cubes
1 cup light coconut milk
Heat pan with cooking spray add curry powder and ginger. Cook 1 minute. Add leeks, pumpkin, water and stock cubes. Simmer until tender. Takes about only 30 minutes at most ! Blend soup, return to heat and add coconut milk. Do not boil..To serve can add dob natural yoghurt and fresh chives chopped. Enjoy! 1kg pumpkin, peeled and cubed
1 leek
2 cups chopped cauliflower
4 cups water
4 chicken stock cubes.
Throw together in a biggish saucepan, bring to the
boil. Lower to medium heat and boil for 20 mins, or until pumpkin is tender. Process in batches in a blender and voila! I serve it
with a tsp of extra light sour cream and chives. Enjoy!
Vera
I am a great fan of yours, I am a rugby nut, you probably hear me yelling from Russell.I have a great (green soup), containing Potatoe, spinach, brocolli, onion, garlic,a lttle (cream & butter) optional. If this sounds like a go for you I will send you the recipe, or make it and bring it down this weekend when I come to Ak to watch AGS (my grandson is capt)play. You would need to like green veg to like this soup.You could suck it through a straw.Get well soon we need you on the paddock.
Cristy, your nurse in Plastics
Heard you're desperately looking for a tasty soup recipie. Hope you like broccoli because this one is very easy to make......
Best Cheesy Cream of Broccoli Soup
Ingredients:
1 tablespoon margarine or butter
1 Head of broccoli (florets only)
1/2 onion, chopped
1/2 stalk celery, chopped
1-1/2 cups chicken broth
1 tablespoon and 1-1/2 teaspoons butter
1 tablespoon and 1-1/2 teaspoons flour
1 cup milk
ground black pepper to taste
1/4 cup grated cheese of your choice
Dash paprika and dash of worchestershire
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup (in blender) and return to heat. In a small saucepan, over medium-heat, melt 3 tablespoons butter, stir in flour and milk. Stir until thick and bubbly, and add to soup. Mix in cheese, paprika, and dash of worchestershire. Season with pepper and enjoy. Get well soon.
Rae (ex eden park caterer)
ali .. will assume that you should be eating healthy hearty soup with plenty of goodness.
This is a thickish soup which can be thinned to assist with your present restricted ability to eat. Make stock from chicken frames or bacon bones or fish frames or shin meat etc
boil for 2.5 hours with plenty of whole garlic
add split peas and soup mix
after 90 mins add any veges cut in medium dices
mash veges or mouli so that its like mash
season with salt & pepper, lemon pepper, celery salt
add water to thin or a mix of water and cream. Enjoy!
Wellington
Dear Ali, you're my favourite All Black and I really cringed when I saw you get injured. I also cringed because I came very close to breaking my jaw during a bodyboarding accident at Castlepoint earlier this year and I couldn't close my teeth together for weeks so here is my favourite soup recipe:
Roasted Red Pepper Soup
6 red peppers (capsicums)
500 ml chicken stock
1 can tomatoes
chilli flakes or fresh chill
salt and pepper
1 red onion
Put oven on 220 degrees or thereabouts and roast the peppers until the skins blacken a bit (about 30 mins). While that is happening, chop onion finely and saute with chilli (to taste - I like lots!). Peel the pepper skins off and pop into a blender along with onion, tomatoes, and a little chicken stock. Blend until smooth. Pop it into a pot and reheat with the remainder of the chicken stock. Enjoy!
Julie-Ann Mold
Cheats Tomato and Basil Soup
1 tin tomato soup
1 tin chopped tomatoes
1 tablespoon basil pesto (more if desired)
Combine all in a pot and heat through.To serve place in a bowl with a pinch of black pepper on top and a basil leaf.
