What do you do,
        and what do
                    you do?


@The Balcony/ Den Haag/ NL

 24/10/2020 - 01/12/2020

 
This website is an ever evolving platform to document and archive the contibutions of recipes, talks, conversations and exchanges that occure throughout the time the project is hosted by The Balcony.

If you would like to add to the contributions, or talk about your labours within food, horeca, catering, cooking and care, please reach out via  whatdoyoudoandwhatdoyoudo@gmail.com

or follow Harriet ︎ @always_under_construction

a project by Harriet R Morley 


Contributions from:


Katya Vogel
Kristel Rigaud
Francisco Baquerizo Racines
Stefan Cammeraat
Yuliia Elyas
Giorgia Lo Faso
Pietro Ballero
Apsara Flury
Victoria de la Torre
Sheila & Robert Morley
Bo Wielders
Katayoon Barzegar 
Lena Longefay
Vlada Predelina (Eathouse) 
Wessel Baarda 
Hgtomi Rosa
Katerina Sidorova
Pia Jacques
Arthur Cordier 
Merel Zwarts
Fiona Hunter
Friso Wierson
Pablo Perez 



 





Events: 

Coming soon








What do you do,
            and what do
                        you do?





How are we learning to navigate the continuously growing precarious structures we occupy and what recipes of care can we share?

‘What do you do, and what do you do?’ is a project that will navigate the role of food, service and the arts being tools for conversational togetherness, which are now equally as precarious and under threat in the current time of COVID 19. Within the current climate, jobs which seemed less precarious and often financial supported artists, specifically within horeca, have become as unreliable as working as an artist itself.

As the clocks change and the nights get darker, the looming uncertainty of the future bears down on our shoulders, how do we metaphorically gather and exchange comfort, warmth and care within the restrictions of the pandemic that is setting in once again?




‘What do you do, and what do you do?’ -



‘What do you do?’ -  
‘no, but what do you actually do though’
                                                                                            Well... 

What do you do eh? What can you do?













Soup Stories 

Contribution From Friso Wierson 

Soups
When I was together with my then French girlfriend her parents welcomed us in their farmhouse often. They would never allow us to leave without home grown food, including courgettes. So we’d end up with kilos and kilos of the green gold. We could make pancakes, lasagnes, grill them, well you know. But the best way to actually keep them ‘good’ for the longest time was to make soup. So we cooked courgette soup in the biggest pan we could find and divide the soup over little glass jars. Save them in a freezer. Best birthday presents ever.


Recipe: not really. 

But ingredients, yes. Courgettes. Garlic. Pepper. Cream. Some provencal herbs. Olive oil. Salt. 
Cook well. Blend. 





I always used to cook at the team weekends with my sports team. Difficult as not all of them liked eating everything. But once I had served them a lemongrass, coconut, Thai basil, lemon soup, with some bean sprouts, tomato dices and corn for decoration in the green broth, I had to cook this soup every time we went off for a weekend together. Which meant once a year. I also started looking forward to making and cooking it. Naturally I’d experiment with soy sauces and fish sauces and adding pieces of fish or shrimps. All is possible. 

Recipe: no.

Ingredients: oh yes. See above.




Once I celebrated New Year’s eve for the first time in Budapest. I was surprised by local traditions as hitting each other on the head with plastic hammers, or blowing huge trumpets in each other’s ears during daytime. But one of my biggest surprises was in the restaurant we booked for dinner. First of all: not to be hit on the head any longer. Nor being trumpeted to death. Secondly, they serve a cold strawberry soup for a starter. Like a sweet gazpacho. I tried making it, and naturally you can make it as complicated as you can. But mixing strawberries, some sugar, a bit of water, and a tiny bit of vanilla ice does the job.


Recipe: no
Ingredients: see above.
And have fun adding and leaving ingredients out.



There is not really a story here. Just one of saving time during the week, by cooking soup in the weekend. During the week, in between work, daycare to pick up the little one, and leaving for sports, it is nice to have a soup ready. We like having grilled halloumi and some heavy rye bread next to it. Pumpkin, carrot, potato, garlic, smoked peppers, salt, pepper, olive oil, sour cream. Serve with coriander.


Recipe: no

Ingredients: see above. And have fun adding and leaving ingredients out.




Friend Soup
Contribution from Fiona Hunter




Ayurvedic detox sou

Contribution from Pablo Perez 




Nettle Soup 

Contribution from Merel Zwarts

Hello Harriet,
This is my contribution to your project:

Easy Nettle soup
This is a wild soup, made of weeds growing in the cracks of abandoned spaces. I consider the nettle as undervalued, just like most of the labor within the arts world. It's also a widely available resource for food: it's growing in the streets and it can be harvested for free. Maybe we, cultural workers, can learn from nettles how to be present, almost not exterminateable and irritating to the skin (for some of the people in power). Therefore this nettle soup is essential to your soup collection.


Ingredients:

  • Colander full of nettles
  • 1 liter of stock
  • 2 onions
  • Two cloves of garlic
  • Two or three potatoes
  • A bit of oat cream
  • Pepper, salt
  • Fresh garden herbs such as parsley, thyme and/or oregano

Preparation:
  • Wash the nettles, drain well
  • Peel and chop the onion and garlic cloves and fry in a stockpot in oil until golden brown
  • Peel the potatoes and chop in small pieces. Add the potatoes to the stockpot.
  • Pour in the liter of water / stock
  • Add the nettles after 15 minutes and cook for another 5 minutes. Add the fresh garden herbs
  • Blend the soup with the hand blender and add the oat cream
  • Season with salt and pepper
  • Enjoy!

Good luck with the project!Kind regards,Merel Zwarts



Vegan Borscht (борщ)


Contribution from Katerina Sidorova

Hey babesKaterina sent 26 November at 17:59Finally remember to send you the soup recipeKaterina sent 26 November at 17:59It’s borscht of course. The version I have is vegan, although original is with beef. Also NB - it’s a Ukrainian soup and not Russian, but Russians love themselves some borscht Katerina sent 26 November at 18:00Vegan borscht (борщ): 3 medium potatoes half a medium head of cabbage 2 medium beets 2 medium tomatoes 2 medium carrots 2 parsley roots 2 medium onions 1 bay leaf juice of half a lemon vegetable oil ground black pepper and peas pinch of sugar salt For filing: 2-3 cloves of garlic greens (dill, parsley) STEP-BY-STEP COOKING RECIPE Step 1 Peel the beets, cut into thin strips. Heat 2 tablespoons in a skillet. l. butter and fry the beets for 5-10 minutes. with the addition of lemon juice. Then pour in a glass of boiling water, cover and simmer for 15–20 minutes. Cut the onion into half rings, the carrots and the parsley root into strips. Heat 2-3 tbsp in another skillet. l. butter and fry vegetables for 10 minutes, stirring frequently. Add bay leaf and a few peppercorns there. Make a cross-shaped incision on the tomatoes, lower for 30 seconds. in boiling water, pour over with cold water, remove the skin and cut into cubes. Add them to the beetroot skillet and simmer for another 5 minutes. Transfer the beets to a large saucepan, add prepared vegetables and sugar, stir and simmer for 3-4 minutes. Then pour in 2 liters of boiling water and bring to a boil. Step 2 Cut the potatoes into cubes and the cabbage into thin strips. Add cabbage to a saucepan and cook without a lid for 5-10 minutes. Then add the potatoes, cook for another 10 minutes. or until ready. Add crushed garlic and a part of chopped greens to the finished borscht, salt and pepper to taste and let it brew under the lid for about 20 minutes. Serve the borscht with chopped herbs.





The simplest Carrot Soup in the World

Contribution from 
Pia Jacques

The simplest Carrot Soup in the World


In this gloomy Monday morning, I know lunch time will be soup, to warm me up. I made this soup at many scout camps (in huge quantities), but also a lot last year. I was living with three friends and as a moving-in gift, my mum offered me a high-tech new hand mixer with different heads – with one to make soup. Every Monday, I would make a soup for the week, trying to have a portion of vegetables for our unhealthy lifestyles: two of us were students, I was working half-time and one was doing an internship, and we were partying a lot.



The soup I want to share is the simplest ever – what as kids we called the orange soup (we only knew two kinds: orange or green). Quantity is quite imprecise, and I would say follow your feelings. The most important is ‘the bouillon’ which is also what my mum always brings to me first every time I move somewhere. Last time was in The Hague, October under pouring rain, me in my red raincoat and slippers. She was passing by to go somewhere else in the Netherlands. I saw her for about five minutes, she couldn’t help herself of giving me a big hug – some cloths and a pot of bouillon.



Back to the recipe: Bouillon, onions, carrots, and if you want to get fancy some curcuma spices and for those who appreciate it coriander. Get some olive oil to warm up it a big pot, cut and throw the onions in, once the start to cook, get the carrots cut in big bits in too. (I would take the organic ones, because I am lazy so you just have to wash them and not peel them) IMPORTANT don’t put the water in too quickly. First cook for five to ten minutes (with a little bit of water if it starts to burn), stir it, because it is important the flavors get out. (mum’s trick) After this, put some water in, depending on how you like your soup (if very thick then not too much – my brother’s favorite) and a spoon of bouillon. Cook 15-20 minutes, then pass the mixer – and enjoy with a slice of bread and a lot of butter (if in Belgium Rochefort’s butter is the best).  






Courgettesoep van Moeke

Contribution from Arthur Cordier

Hi Harriet,
I hope you are well,It’s great to see how the website is growing with recipes. Here’s my contribution, there’s actually three recipes and one that’s missing.
Like I mentionned during the dinner at Hgtomi Rosa (and the delicious peanut butter soup!), my grandparents always used to serve two soups : Courgettesoep , and Tomatensoep met gehaktballetjes.
No matter how impromptu or the time you would show up, there was always both soups. After Bompa passed away Moeke stopped making Tomatensoep met balletjes for a while. Since he was mostly the one preparing it. Both recipes, and the variation with Maredsous spreadcheese are fairly simple. But just like something you grow up with, its associated with a place and those who prepare it.
Here’s the recipe of the Maredsous soep, and the picture of her notebook.




And the text in french my mom sent on Whatsapp:

Pour soep courgettes, j’ai pas la recette, mais c’est toujours un peu de liberté... tu mets les légumes bien mûrs dedans etc.
Pour 4 personnes prend 2 oignons coupés petit et fait revenir un peu. Tu ajoutes 2 bonnes (grandes) courgettes coupées en petits morceaux, et 4 cubes bouillons poulets (sinon légumes pour les végétariens). Tu ajoutes de l’eau (que les légumes sont juste sous eau, et tu laisses cuire). Tu mixe le tout, ajoute un fromage fines herbes (genre Boursin en moins cher) tu mixes et tu ajoutes eau si c’est trop épais. C’est tout.



Smakelijk!



See you soon!



Arthur


White bean kale soup! 

Contribution from 
Cathleen Owens 
White bean kale soupPrep Time: 10 minutes Cook Time: 15 minutes Yield: 8 servings

INGREDIENTS

1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 cup sliced celery
1 cup sliced carrot
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
3 cups vegetable broth
3 (15 oz.) cans white beans, drained and rinsed
1 (15 oz.) can full fat coconut milk
3 cups chopped kale
1 tablespoon vinegar (apple cider, white wine, red wine, balsamic)
Kosher salt
fresh cracked pepper

Garnish:

homemade croutons
fresh chopped parsley

INSTRUCTIONS

Heat oil in a large pot over medium high heat.
Add onion, celery and carrots. Cook, stirring frequently for 8 minutes.
Add garlic, oregano, thyme, sage and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently.
Add veggie broth, white beans, and coconut milk to the pot. Stir to combine.
If desired, remove about two cups of the soup mixture and blend in a high speed blender.
Return blended soup to the pot and bring everything to a simmer over medium high heat.
Turn heat to medium and simmer for 5 minutes.
Stir in kale and vinegar.
Season to taste with salt and pepper. Garnish with croutons and fresh parsley and enjoy!




Chongqing Noodle Soup

Contribution from Wessel Baarda 



West African Peanut Soup (vegan style)

Contribution from Vlada Predelina of Eathouse Rotterdam 





Heeeyheeyhey
Been thinking which soup to send you and then today I remembered...
Before moving here, I used to live in Peckham, SE London which has a huge population of people who (or whose ancestors) moved over from Ghana and Nigeria. I used to walk down the high street full of shops with all kinds of stuff and spices I didn’t know. They all had endless shelves stocked with huge jars of peanut butter. Being a peanutbutter fan, their jar sizes were exactly what anyone needs. And it was way better than in any normal supermarket. One day I thought that I should actually find out what all this huge amount of peanutbutter is used for...

West African Peanut Soup (vegan style)

Ingredients:
2 x sweet potatoes
1 x long sweet pepper
1 x tomato
1 x medium onion
2 x cloves of garlic
1 x thumb size fresh ginger
1 x chilli (or some chilli flakes to taste)
1 x tbsp cumin
1 x tsp ground coriander
1 x tsp smoked paprika
1 x veggie stock cube
1 x tsp marmite (or nutritional yeast)
3 x tbsp good peanut butter (100% if you can find it)
Optional: handful of spinach

To serve:
Fresh coriander
Sourcream

Method:
1. Chop onion, garlic, ginger and chilli super fine.
2. Heat a good glug of vegetable oil in a pan, throw the chopped things into a hot pan, sizzle until a bit golden.
3. Chop up the pepper into 1-2cm chunks, add to the pan.
4. Reduce heat, add the spices, give it a stir and close the lid.
5. Boil 2.5 L of water in the kettle.
6. While the water boils, chop up the sweet potatoes into 2cm chunks & chuck em into the pan.
7. Add the boiled water, stock cube and spoon of marmite to the pan, give it a stir, close the lid and let it simmer for 30mins or so. Until the potatoes are squishy.
8. Open the lid, chop up the tomato and add it to the pan, you can add the spinach here too. Let it reduce a bit.
9. Add the three spoons of peanutbutter, be genereous. Oh yeah, that’s the stuff.
Give it all really good stir until it’s spread evenly.
10. Take off the heat and blend until smooth.

Done! Serve it up!
It can be served with bread and sourcream, topped with coriander like soup (which is what I do). Or traditionally as more of a stew with rice & meatfree chicken chunks.


soup recipe with algae

Contribution from Lena Longefay


Hi!
I have a soup recipe with algae that I cooked last year in November for my classmates. I have been told that you were searching for recipes.

Last year within my master degree we went on a mud trip, in Friesland in the Netherlands.
During our walk on the sea shore, there was a lot of algae on the ground. I picked up a few ones and stored them in an empty Greek yogurt plastic box I was carrying with me. I picked some green ones that we identified as sea lettuce and some black ones that looked like spaghetti branches, I have been told that they were edible.
A few days later I improvised a soup in the studio with my algae, rice vermicelli, tofu,onions, soja sprouts, chives and a lot of white miso paste. It smelled nice, like the seaside. The proportions were hazardous, I fried the onions, added water brought it to a simmer with around 400g of algae. When it started to boil I added a whole pack of white miso (around 300g) and mixed well. At the end I poured a big firm tofu cut in dice, a lot of soja sprouts, the chives and some extra soja sauce.
Just before serving I removed the algae, I started to think that I was going to poison everyone. After eating it, this feeling kept growing, even if the soup tasted delicious. I had to ask every 10 min if everyone was feeling alright. I started to feel pain in my belly. Thankfully everyone kept working, I was just being paranoid. I think I had fries after that.

I am also sending you some pictures!

Lena



Ash-e-jow (Iranian/Persian Barley Soup)

Contributions from Katayoon Barzegar

Persian Halim(Haleem) Wheat And Meat Porridge








Notes
Fun Fact Milk Halim counts as a special breakfast; that’s why in Isfahan, milk Halim is widely served only on Fridays, which is the Persian weekend. Ingredients
  • 2 cups Barley/wheat germ (1302 Cal)
  • 4 cups Water
  • 300g Shredded meat (chuck meat is best) (750 Cal)
  • 1 Medium-sized onion (41 Cal)
  • 1 ½ tsp Salt (1 Cal)
  • ½ tsp Pepper (1 Cal)
  • 2 cups Whole milk (298 Cal)
  • 2 tsp Cinnamon (1 Cal)
  • A generous pinch of sesame seed (52 Cal)
  • Sugar or salt as desired (typically Halim is served with sugar and most often than not it’s a sweet dish, but some don’t like it that way, so they add salt)
Instructions
  • In a medium pot, add two cups of water, the meat of your choice (beef, lamb, chicken or turkey), two halves of a medium-sized onion, 1 ½ teaspoon salt, and ½ teaspoon pepper.
  • Turn the heat on low and let it cook overnight
  • In another pot, boil the remaining two cups of water and add two cups of wheat germ or barley.
  • Let it simmer overnight on very low heat until cooked.
  • Strain the broth and shred the meat.
  • Mix the shredded meat with cooked barley, pour 2 cups of whole milk to the mix, and let it simmer for thirty to forty minutes. Don’t worry about over-cooking because Halim has a paste-like consistency.
  • Once everything is completely cooked, get your trusted blender and blend until you can’t visually tell the ingredients apart.
  • For garnish, use cinnamon, sesame seed, and a little bit of shredded meat.
  • You can also add a tablespoon of vegetable oil on top if you want an unhealthy but incredibly delicious version of this Halim.
  • Mix the garnishes with the Halim and enjoy with bread.
  • Notes:
  • Wheat Halim is originally bland, and you can season it with salt or sugar and cinnamon. (depending on if you have a sweet tooth or not).
  • Back in the day, when calorie counting wasn’t a thing, chefs used to make Halim tasty, the best way they knew how; By using a ton of fat. So if you want a tastier Halim, you can use oil and cream too.
  • If you want to make oats Halim, use oats instead of barley.
  • If you don’t have milk lying around, but you want Halim, just don’t add milk, and you will have an equally tasty wheat Halim.

Persons 4
Prep Time 30 minutes
Cook Time 1 hour
Total Time1 hour, 30 minutes



‘The Carrrot & The Trahanas’ - Soup Story 

Contribution from Bo Wielders

Hi Harriet,
Here a letter about a soupy story i would like to share.I remember you from the TIAA project in West and like your care for care a lot. It made me wanna write about a friendship around soup.
Bo

Cheap Soup


         






Contribution from
Stefan Cammeraat

1,5l vegetable stock
175g dried red lentils 
1 large red onion  3-4 garlic cloves 1 red chilipepper Small can of tomato paste (only ever go for Mutti brand)
Cumin seeds
Olive Oil




Finely chop the onions and garlic with a drizzle of olive oil until the onion turns glossy. Add the vegetable stock and lentils, and let it boil for a good 20-25 minutes. 

Chop the chilipepper finely (i’d keep the seeds). In a dry pan roast cumun seeds untill your house smells nice. Dont let them burn. Add the roasted cumin, chopped red pepper and tomatoe paste to your soup and blend it till smooth and creamy. Nice





борщ
Borscht












Contribution from 
Yuliia Elyas

борщ
Borscht
1. Make the broth: In a saucepan with cold water (2L), put the meat and put on medium heat. The broth will be tastier if you use meat on the bone (400-500 g of pork or beef on the bone). After boiling, cook over low heat for 1.5-2 hours (do not forget to remove the foam at the beginning)
2. For frying: heat 4-5 tablespoons of vegetable oil in a frying pan, add 1 medium onion, diced. When the onion is slightly browned, add
1 medium carrot, chopped or grated. After 5 minutes add 1/2 glass of tomato juice or 2-3 tablespoons of tomato paste with a little water. Set aside the finished frying:
3. In the finished broth put 1/2 medium beet cut into strips + 2-3 bay leaves, parsley root (celery root) + 4 medium potatoes cut into medium cubes + 300 g of fresh white cabbage. Salt to taste. When the broth with vegetables boils and boils for 2-3 minutes, then you can add frying (I also add bell pepper). Cook until the potatoes are ready. Add greens at the end. Serve with sour cream








Pappa al Pomodoro

35 minutes
Ingredients

  • 50ml of olive oil, plus extra for drizzling
  • 1 large onion, finely diced
  • 6 garlic cloves, finely chopped
  • 4 sprigs of basil
  • 200g of stale bread, crusts removed, torn into chunks
  • 800g of tinned San Marzano tomatoes, or another very high-quality variety
  • 1 tsp sugar
  • 200ml of vegetable stock
  • salt
  • pepper


Method
1- Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour
2- Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. This step will help you get a deeper flavour from your tinned tomatoes
3- Add in the reserved tomato juice, 3 sprigs of basil, sugar, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread
4- Season well with salt and pepper
5- Serve warm or chilled with torn basil and a good drizzle of extra virgin olive oil


Contribution from
Giorgia Lo Faso & Pietro Ballero

‘Pappa al Pomodoro it's from Tuscany, it's easy to do, and it's a little bit dense than a normal soup, cause you have to put many pieces of bread inside, but it's deliciousss’





Soto Ayam (Indonesian Chicken Soup)




Contribution from
Katya Vogel 

Indonesian Chicken Soup 
I can recommend the soup when you're feeling under the weather or suspect there may be a cold on the horizon, turmeric works wonders and we have a drink called jamu kunyit that is steeped turmeric, ginger, good quality honey and then a lot of fresh lime and it really cures any cold




Thick Rice Soup


Hi,

A lot of people associate Thai food with sharp and spicy flavours but we have mild dishes too. I always improvise this dish so the amounts are quite vague and I’m not sure if Congee/Jook/Chok counts as soup for others but I would describe it as a thick rice soup. My mum always made it for me when I was ill and my body needed to rest but you can eat it anytime you like as well.

Bring cooked leftover rice 1: 2 stock or water to a simmer (for around 20min or until it reaches a consistency you like) and don’t forget to stir to avoid burning, add fish sauce, soy sauce and white pepper to taste.

I love eating it with Khai Khem, salt brined eggs (easy to make yourself) or Moo Yong, sweet, dried pork floss (I always get the one from shops).

Eet smakelijk!

Contribution from 
Apsara Flury








Redkidney Soup

Contribution from 
Kristel Rigaud

‘the redkidney soup is my favourite’

Ingredients 
  • 1 lb of dried "Red Kidney Beans"
  • 1 lb of salted beef
  • 1/2 lb of salted pigtail
  • 9 cups of water
  • 4 garlic cloves minced
  • 2 cinnamon sticks
  • 1 smoke sausage
  • 1 onion
  • 1 stalk celery
  • 1 teaspoon chicken stock (powder) or 1 small bouillon cube
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter
  • 1 ripe plantain
  • 1/4 cup evaporated milk
  • About 5 tablespoons sugar or sugar to taste




Preparation


  1. The beans overnight in plenty of water soak
  2. Soak the salted beef and pig tails overnight in plenty of water. Keep the bone and the salted meats far apart when soaking them overninght
  3. Drain the water and cut the beef and the tails into small pieces.
  4. Add fresh water and let simmer until the meat is almost cooked.
  5. Drain the beans and add fresh water to the bowl. About 8 cups.
  6. Add garlic and cinnamon sticks.
  7. Bring to a boil and cook for ± 45 minutes.
  8. Peel the onion and cut it into four pieces.
  9. The plantain peels and cut them in increments of 1 inch.
  10. Cut the sausage into slices of 1/2 inch.
  11. Add salted beef, pig tails, smoked sausage, onion, celery, chicken broth, nutmeg,butter and plantain.
  12. Let the soup cook on a medium heat until the beans are soft.
  13. Occasionally stir to prevent burning.
  14. If the soup is too thick, add a little hot water. When the soup is ready add milk and sugar.
  15. Serve with rice or Funchi.

Tip: Instead of the "Red Kidney Beans" You can also use the following types of dried beans: Lima Beans, Black Eye Beans, Green Split Pea or Yellow Split Peas.






Locro de papa {Ecuadorian potato and cheese soup)

Contribution from
Francisco Baquerizo Racines  


‘ In Ecuador soup is eaten everyday. Even in the coast or amazonia, where it's always hot. Probably we should consider eat soup with a fan haha
Popularly during lunch is our supper, and soup is always first on it, then you eat a "second plate"’



Ingredients
  • 10 medium sized potatoes peeled and chopped into small and large pieces
  • 2 tablespoons oil
  • 1 white onion diced
  • 2 garlic cloves minced
  • 2 tsp cumin
  • 1 tsp achiote powder
  • 7 cups of water
  • 1 cup of milk or more
  • 1 cup grated or crumbled cheese quesillo, queso fresco, mozzarella or monterey jack
  • 1 bunch of cilantro leaves only, minced
  • Salt to taste
To serve:
Instructions
  • Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
  • Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
  • Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
  • Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
  • Add salt to taste
  • Add the grated cheese and cilantro, mix well, and remove from the heat.
  • Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.





                         



COCIDO MADRILEÑO






Contribution from
Victoria de la Torre

‘Harriet! I found my soup in English :))’

  • Serves 8
  • Difficulty: intermediate
  • Preparation time: more than one day. Chickpeas must be soaked overnight, and cooking takes several hours.
INGREDIENTS
  • 9 oz dried chickpeas soaked overnight
  • 1 lb cured brisket of beef or silverside in one piece
  • 9 oz salt pork belly, streaky bacon in one piece or fresh pork belly.
  • 1 lb 4 oz knuckle gammon bone, with some meat attached
  • 1 1/2 lb beef marrow bone, sawn accross
  • 1/2 boiling chicken
  • 1 pig's trotter, split
  • 1 whole garlic bulb
  • 2 bay leaves
  • 8 black peppercorns, crushed
  • 1 small onion, studded with 2 cloves
  • 1 1/2 lb Savoy cabbage, quartered
  • 2 carrots, in big pieces
  • 2 leeks, short lengths
  • 1 lb new potatoes
  • 2 chorizos, or other smoked sausage
  • 1 morcilla or 7 oz black pudding.

PREPARATION
Several hours before cooking, cover the salted meat (brisket or silverside, salt pork belly or bacon and gammon knuckle) with cold water and leave to soak.
Choose a large stockpot - at least 10 pints (6 liter). Pack in all the meat, skin side down, with the beef bone. Fit the chicken and trotter on top. Add the garlic bulb, bay leaves and peppercorns and cover with water. Bring to a simmer, sikimming off any scum that rises.
Drain the chickpeas, add to the pot, cover and simmer on the lowest possible heat for 1 1/2 hours, checking occasionally. Halvfway through add the onion stuck with the cloves. No other vegetables go in.
In a second casserole, put the quartered cabbage, all the vegetables and all the sausages. If the black pudding has a plastic skin, remove it. Add water to cover the ingredients and a little salt and bring to a simmer. Cover and cook until the potatoes are ready.
Drain the vegetables and sausages and slice the sausages. Arrange the vegetables decoratively on a platter and put the sausage slices on top. This can be served before the meat or alongside it.
Remove the meats from the main pot, collecting the chickpeas together. Remove the marrow from the bone and slice it into the chickpeas. Slice all the meats. Arrange the meats and chickpeas on a platter, moistening them with a little broth. SERVING COCIDO
The order and manner of serving is governed by family tradition. Some families like an splendid display, with everything being served at the same time on different platters. This marks the occasion as a feast day, since normal way is for vegetables to precede meat.
Often, and I think more conveniently, the vegetables are served first, garnished with the sausages. The practice has developed, now, of having a second pot for fresh vegetables - in the old days, I suspect, the life was cooked out of them. As the sausages are cooked with them, the second pot retains the cabbage flavours and the smoky sausage taste, which could otherwise reduce the value of the pure meat stock in the main pot.


When the meats, garnished with chickpeas, are served without fresh vegetables, a choice of pickles may be put on the table, gherkins, guindilla, and pickled onions.




Vegetable Soup

Contribution from 
Sheila and Robert Morley