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The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Wonderfully Warming Soups with Oliver Dunne

Thursday, 22 October 2009

Oliver is going to show is two simple soups for those cold autumn/winter evenings

On a cool Autumn day, there's nothing more soothing than a pot of soup simmering on the stove, filling your house with enticing smells.

The shorter and colder days are upon us again and a bowl of comforting and hearty soup could be just the job for an autumn evening supper

With the autumn chill sneaking in through the windows, it's once again the right time of year for a steaming bowl of soup.

Oliver Dunne - head chef at Bon Appetit
Born in 1977 and raised on Dublin's Northside, Oliver Dunne has spent his career surrounded by award winning chefs - Conrad Gallagher, Gary Rhodes and Gordon Ramsay to name but a few. After taking over the helm of Bon Appetit in 2006, Oliver was awarded his own Michelin Star in January 2008.

Chestnut Soup with Soft Poached Hen's Eggs
Ingredients

. 200g Cooked Chestnut (sliced)
. 500ml Chicken Stock
. 200 ml Cream
. 2 large Shallots
. 3 Sprigs of thyme
. 50ml Madeira
. 25g Butter
. 4 Free range eggs
. 20ml White Wine Vinegar

Method
1. In a large pot, add the butter, sliced shallots and thyme and cook on a high heat for 1-2 mins. Add the Madeira and reduce until a glaze. Then add the sliced cooked chestnuts, stock and cream. Boil and blend.
2. To poach the eggs, stir a large pot of boiling water with addition of white wine vinegar. Add the eggs one by one and poach for approximately 2.5 mins.
3. Place one egg into the centre of each bowl and cover with the hot chestnut soup.


Parsnip & Cumin Soup with Poached Haddock

Ingredients
. 700g Parsnip
. 800ml Milk
. 200ml Cream
. 7g Cumin Seeds (roasted)
. 50g Butter
. 200g Smoked Haddock


Method
1. Firstly, poached the haddock in the milk for 5-6 mins until cooked through. Remove the haddock and leave until serving.
2. Roast off the cumin seeds for 2 mins and add to milk, bring back to the boil and simmer for 5 mins to infuse. Peel and finely slice the parsnip and sweat them off in a saucepan with the butter.
3. When completely soft, add the milk and cream bring to the boil and blend until smooth.
4. Serve with flaked haddock mixed through.

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