We’ve had a pretty good run of summer, but it seems winter has arrived in Marlborough, NZ, with temperatures dipping overnight it’s time to start thinking about woolly socks in the morning and warming soups for lunch or dinner.
Whilst it’s often tempting to pull a can of soup from the store cupboard, these never seem quite as comforting as a bowl of home-made goodness, but time is precious, and you might not have the time to slave over the stove top so we’ve been scouring the web for simple soup recipes. Make a big batch at the weekend, and you have lunch for most of the week!
We love this easy oxtail soup recipe from food.com
- 10 cups water
- 2 -3 lbs oxtails
- 4 large plum tomatoes, chopped
- 2 sticks of celery, sliced
- 2 carrots, sliced
- 1 large onion, chopped
- 1 large bay leaf
- 1⁄4 cup barley
- salt & pepper
- Bring 10 cups of water to boil.
- Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
- Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
- Add the barley and simmer on low for one hour longer.
- That’s it!
- You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
Make a meal of it by adding a loaf of crusty bread and pair your delicious Oxtail Soup with Two Tails Marlborough Pinot Noir.
Classic Chicken Soup:
Don’t get your feathers ruffled with a complicated recipe, try this simple chicken soup recipe from foodnetwork.com, it has the added advantage of using up the leftover chicken from your Sunday Roast.
Discover the recipe HERE.
This comforting recipe needs only one more ingredient to make it a warming weekend lunch or simple supper… A glass of Two Tails Marlborough Sauvignon Blanc.
Leek and Potato Soup:
Five ingredients and thirty minutes is all you need to prepare a luscious leek and potato, if you use this easy peasy recipe from allrecipes.co.uk.
- 1 knob of butter
- 1 large leek, chopped
- 4 to medium potatoes, peeled and diced
- 900ml (1 1/2 pints) stock, either chicken or vegetable
- single cream, if desired
- Heat butter slowly in pan until melted. Add chopped leeks and cover, cooking slowly for about 5 minutes.
- Add potatoes and cover, cooking slowly for another 5 to 10 minutes till soft.
- Pour in stock and bring to the boil. Simmer for 10 to 15 minutes.
- Mash with potato masher for a chunky soup.
- If a creamed soup is preferred simply blend the soup with a hand blender and bring back to piping hot. Add a spoon of single cream to each bowl as served and stir thoroughly.
Your sixth ingredient should be a delicious glass of Two Tails Marlborough Pinot Gris. Enjoy on a tray in front of the fire for the perfect winter TV dinner!