Soups
Bacon & split pea soup
ingredients
1.2 litres/2pt vegetable stock
50g/2oz dried split peas 175g/6oz carrots, diced
25g/1oz butter 2 tablespoons chopped fresh1 garlic clove, finely chopped flat-leaf parsley
1 onion, thinly sliced 4 tablespoons single cream 175g/6oz long-grain rice 100g/4oz streaky bacon rashers
2 tablespoons tomato purée salt and ground black pepper
• Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further 2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.
Borscht
ingredients
900g/2lb large raw beetroot 225g/8oz onion, diced 225g/8oz leeks, sliced 2 celery sticks, chopped 50g/2oz butter 600ml/1pt chicken stock 1 bay leaf
150ml/5fl oz soured cream salt and freshly ground black pepper
• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.
Boston bean soup
ingredients
850g/13⁄4lb canned cooked pinto
beans, drained 2 tomatoes, chopped 1 celery stick, sliced 1 medium onion, chopped 1 bay leaf
450ml/3⁄4pt beef stock salt and freshly ground
black pepper
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• Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.
12
soups
Carrot & coriander soup
|
ingredients
175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped 1.2 litres/2pt vegetable stock
2 teaspoons caster sugar 150ml/5fl oz whipping cream 2 tablespoons chopped fresh
coriander leaves salt and freshly ground black pepper
serves 6
• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.
• Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
• Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.
Catalan soup
ingredients
1 tablespoon vegetable oil 900g/2lb beef mince
2 carrots, chopped 2 onions, chopped 2 tomatoes, chopped 25g/1oz plain flour 1.2 litres/2pt hot vegetable stock
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• Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
• Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.
• Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.
13
soups
Cauliflower & walnut soup
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ingredients
1 medium cauliflower, broken
into florets 1 onion, roughly chopped 450ml/3⁄4pt vegetable stock 450ml/3⁄4pt milk 25g/1oz walnut pieces salt and freshly ground
black pepper
• Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.
• Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.
• Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to scorch. Serve hot.
Celery & Stilton soup
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ingredients
4 celery sticks, finely chopped 1 onion, finely chopped 50g/2oz butter 45g/11⁄2oz plain flour 1⁄2 glass white wine 900ml/11⁄2pt chicken stock 300ml/10fl oz milk 225g/8oz crumbled Stilton
cheese salt and freshly ground
black pepper
In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat. Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes.
Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton. Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper. Reheat gently and serve
soups
Chicken soup
ingredients
1 roast chicken carcass with
meat left on 225g/8oz chicken wings 1 onion, diced 1 leek, diced 1 parsnip, diced 6 whole black peppercorns
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• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
• Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.
Chicken noodle soup
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ingredients
900ml/11⁄2pt chicken stock 1 bay leaf
4 spring onions, sliced 225g/8oz button mushrooms,
sliced 100g/4oz cooked skinless
chicken breast, thinly sliced 50g/2oz soup pasta such as
orzo or ditalini 150ml/5fl oz dry white wine 1 tablespoon chopped fresh
flat-leaf parsley salt and ground black pepper
• Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.
• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
• Add the pasta, cover and simmer for 7–8 minutes.
• Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.
15
soups
Clam chowder
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ingredients
8 celery sticks, chopped 700g/11⁄2lb onions, chopped 1.8kg/4lb red potatoes, diced 900g/2lb canned clams
with juice 3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil 225ml/8fl oz fish bouillon
2 teaspoons ground white pepper 225g/8oz butter 250g/9oz plain flour
3 garlic cloves, finely chopped 1.2 litres/2pt milk
• Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.
• To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.
• Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.
Cock-a-leekie
ingredients
450g/1lb prunes, stoned 1.3kg/3lb boiling chicken 2.4 litres/4pt chicken stock
serves 6
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper
Put the prunes in a bowl, cover with cold water and soak overnight. Set the chicken, breast-side down, in a large casserole dish. Pour in the stock and bring to the boil, skimming off any scum from the surface. Using string, tie half the leeks in a bundle; thinly slice the remainder. Add the bundle of leeks to the casserole dish with the bouquet garni and a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours. Lift out the chicken and keep to one side to cool slightly. Remove and discard the bundle of leeks and bouquet garni. Drain the prunes, add them to the casserole dish and simmer for 20 minutes. Shred the meat from the cooled chicken, discarding any skin and bones, and add the meat to the soup. Season to taste with salt and pepper, then add the sliced leeks. Simmer for a further 10 minutes, then serve.
16
soups
Courgette & spinach soup
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ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 courgettes, chopped 1 potato, chopped 100g/4oz spinach, chopped
3 sprigs of fresh flat-leaf parsley 1.2 litres/2pt vegetable stock 150ml/5fl oz double cream salt and freshly ground
black pepper
• Heat the oil in a saucepan, and sweat the onion and courgette until the onion is transparent.
• Add the potato, spinach, parsley and stock. Bring to the boil, reduce the heat and simmer the soup for 20 minutes. Allow to cool before blending or processing to a purée.
• Return the soup to a clean pan, stir in the cream and season with salt and pepper. Reheat gently without boiling and serve.
Hot & sour soup
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ingredients
8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon light soy sauce
2 tablespoons red wine vinegar 1 egg, lightly beaten 225g/8oz tofu, diced
salt and freshly ground black pepper
In a medium bowl, soak the mushrooms in warm water for 20 minutes,
then drain, squeeze out any excess moisture and cut into 1cm/1⁄2in slices.
In a small dish, stir the cornflour into the sherry and set aside.
Put the pork loin in a large heavy pan and completely cover with water.
Simmer until tender, then cool and shred.
Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots.
Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar.
Season with salt and pepper, then stir in the reserved cornflour mixture.
Keep stirring until the soup has thickened.
Remove from the heat and whisk in the egg. Mix in the tofu and heat
through. Serve the soup hot.
17
soups
Fish chowder
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ingredients
3 tablespoons olive oil 200g/7oz onion, finely chopped 200g/7oz celery, finely chopped 150g/5oz carrot, finely chopped 400g/14oz canned chopped
tomatoes 1 teaspoon finely chopped garlic 100g/4oz plain flour 1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon dried marjoram 1⁄2 teaspoon dried oregano 2.4 litres/4pt fish stock 200g/7oz cooked boneless cod
fillets, flaked 25ml/1fl oz dark rum 25ml/1fl oz Worcestershire sauce 1 tablespoon Tabasco sauce salt and ground black pepper
• Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
• Add the flour, cinnamon and herbs, and continue to cook for a further
2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
• Season with salt and pepper, and serve hot.
French bean soup
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ingredients
1 tablespoon olive oil
1 onion, chopped
2 celery sticks, thinly sliced
3 garlic cloves, minced 550g/1lb 4oz canned cooked
cannellini beans, drained 400ml/14fl oz vegetable stock 125ml/4fl oz white wine 3 sprigs of fresh rosemary 1⁄4 teaspoon ground white pepper 100g/4oz mozzarella cheese,
grated
• Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
• Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
• To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.
18
soups
French
ingredients
900g/2lb onions, thinly sliced 50g/2oz butter 900ml/11⁄2pt vegetable stock salt and freshly ground black pepper
onion soup
• Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
• Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.
Gazpacho
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ingredients
2 large garlic cloves
1 egg yolk
1 thick slice bread, crust
removed 90ml/3fl oz olive oil 450g/1lb canned whole peeled
plum tomatoes 900g/2lb ripe tomatoes,
deseeded and chopped 1 large onion, choped
1 cucumber, peeled and chopped
2 red peppers, seeded and chopped
1 tablespoon tomato puréesea salt and freshly ground
black pepper
2 lemons, cut into wedges,to serve
• Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
• Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
• Season with salt and pepper to taste, and chill in the refrigerator until ready to serve.
• Just before serving, check the seasoning and adjust if necessary.
Serve cold with lemon wedges for squeezing over.
19
soups
Chilled cucumber soup
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ingredients
1 onion, diced
50g/2oz butter
50g/2oz butter
550g/1lb 4oz cucumber, diced 1.8 litres/3pt vegetable stock
2 tablespoons chopped fresh
parsley juice of 1⁄2 lemon 600ml/1pt single cream salt and freshly ground
black pepper
• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.
• Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for
5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
• Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
• When ready to serve, whisk in the single cream. Serve chilled.
Leek & potato soup
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ingredients
50g/2oz butter
450g/1lb leeks, trimmed and
finely sliced 700g/11⁄2lb potatoes, roughly
chopped 900ml/11⁄2pt vegetable stock
4 sprigs of fresh rosemary
450ml/3⁄4pt milk
2 tablespoons chopped fresh
flat-leaf parsley 2 tablespoons crème fraîche salt and ground black pepper
• Melt the butter in a large saucepan, add the leeks and sweat gently for 5 minutes, stirring frequently. Add the potatoes, stock, rosemary and milk. Bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes until the vegetables are tender. Remove from the heat.
• Cool for 10 minutes. Discard the rosemary, then pour into a blender or food processor, and purée until smooth. Return to a clean pan, and stir in the parsley and crème fraîche. Season to taste. Reheat gently and serve.
20
soups
Beef & lentil soup
serves 8 ingredients
300g/11oz dried red lentils, 2 celery sticks, finely chopped
picked and rinsed 1 tablespoon vegetable oil
225g/8oz stewing beef, cubed 2 onions, finely chopped
1 leek, finely chopped 2 tablespoons plain flour
3 large carrots, finely chopped 50ml/2fl oz dry white wine
• Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the lentils, beef, leek, carrots and celery. Return to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
• Remove the beef, drain on kitchen paper and brown in the oil in a frying pan over a high heat. When the pan is very hot, add the onions and sauté for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir with a wooden spoon until the flour browns.
• Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously. Add the white wine; cook for a further 1 minute. Tip the contents of the frying pan into the lentil mixture. Simmer for 30 minutes before serving.
Lettuce soup
serves 6 ingredients
600ml/1pt chicken stock 300ml/10fl oz milk
1 round lettuce, shredded 1 egg yolk
1 small onion, chopped 2 tablespoons single cream
25g/1oz butter salt and freshly ground
1⁄2 teaspoon freshly grated nutmeg black pepper
• Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
• Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Purée in a blender or food processor, and return to the saucepan. Stir in the milk.
• Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.
soups
Lobster bisque
serves 4 ingredients
700g/11⁄2lb lobster 100g/4oz butter 50g/2oz carrots, diced
1 small onion, chopped 1⁄2 bay leaf pinch of thyme
2 sprigs of fresh flat-leaf parsley
3 tablespoons Cognac 75ml/3fl oz dry white wine 125ml/4fl oz fish stock 50g/2oz plain flour 350ml/12fl oz boiling milk 3 tablespoons double cream salt and freshly ground black pepper
• Crack the lobster claws and cut the body and tail into four or five pieces. Set aside.
• Sauté the carrots and onion in 25g/1oz of the butter for 5 minutes. Add the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
• When the flames die down, add the wine and stock, and simmer for 20 minutes.
• Remove the meat from the lobster, reserving the shells and broth.
• Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes to make a roux. Gradually add the boiling milk, whisking or stirring with a wooden spoon until smooth.
• Crush the lobster shells and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, for 1 hour. Strain through a sieve into a clean pan. Bring to the boil and stir in the cream.
• To serve, add the lobster meat and the remaining Cognac. Season with salt and pepper, and serve hot.
22
soup
Minestrone
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ingredients
100g/4oz carrot, chopped 100g/4oz celery, chopped 100g/4oz onion, chopped 2 garlic cloves, minced 1 tablespoon chopped
fresh basil 1 tablespoon chopped
fresh oregano 1⁄2 teaspoon ground pepper 425g/15oz canned cooked red
kidney beans, drained 400g/14oz canned chopped
tomatoes 150g/5oz cabbage, coarsely
chopped 1 courgette, chopped 75g/3oz soup pasta such as
orzo or ditalini
4–6
Pour 900ml/11⁄2pt water into a large heavy saucepan. Add the carrot, celery, onion, garlic, basil, oregano and pepper. Bring to the boil, then reduce the heat. Cover the pan, and simmer the mixture for 15 minutes. Add the kidney beans to the pan with the tomatoes, cabbage, courgette and pasta. Return to the boil and reduce the heat. Cover the pan and simmer for 5–10 minutes until the pasta is cooked until al dente. Serve hot.
Mushroom soup
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ingredients
350g/12oz mushrooms, finely
chopped 50g/2oz butter 3 tablespoons chopped fresh
flat-leaf parsley 2 tablespoons fresh breadcrumbs
(without any crust) 1⁄2 garlic clove
900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg 2 tablespoons double cream salt and ground black pepper
• Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.
• Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes.
• Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.
soups
Mulligatawny
serves 12 ingredients
1 garlic clove, minced 1⁄4 teaspoon ground cumin 6 cloves, finely crushed 1 tablespoon curry powder 1⁄4 teaspoon ground ginger 50g/2oz butter
1 roasting chicken, cut into serving pieces 3 celery sticks, thinly sliced
2 large onions, chopped 2 carrots, diced
1 leek, white part only, thinly sliced
2.4 litres/4pt chicken stock
2.4 litres/4pt chicken stock
salt and freshly ground black pepper 200g/7oz long-grain rice
2 dessert apples, peeled, cored and diced
225ml/8fl oz plain yogurt
225ml/8fl oz plain yogurt
2 tablespoons lemon juice
150ml/5fl oz whipping cream, gently warmed
• Combine the garlic and spices. Melt the butter in a large heavy frying pan over a medium-high heat. Add the chicken and sauté until lightly browned on all sides. Transfer the chicken to a casserole dish.
• Drain all but 1 tablespoon of the fat from the frying pan. Add the celery, onion, carrot, leek and spice mixture, and blend well until the spices are aromatic. Add a small ladle of stock and cook over a low heat, stirring constantly, until the vegetables are tender. Add to the chicken.
• Stir the remaining stock into the casserole dish, and season with salt and pepper. Cover and simmer for 30 minutes.
• Remove the chicken with a slotted spoon and set aside. Add the rice to the soup and continue cooking for a further 15 minutes.
• When the chicken is cool enough to handle, cut into bite-sized pieces, discarding the skin and bones. Return the chicken to the soup. Peel, core and dice the apples, and blend into the soup with the yogurt. Simmer for 10 minutes.
• Stir in the lemon juice, then blend in the cream. Taste and adjust the seasoning if necessary. Serve hot.
soups
Oxtail soup
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ingredients
25g/1oz beef dripping
2 oxtails
1 large onion, diced
1 carrot, diced
2 celery sticks
2 sprigs of fresh flat-leaf parsley
1 bay leaf
2 tablespoons pearl barley
1 tablespoon plain flour mixed with 2 tablespoons water
salt and freshly ground black pepper
• Melt the dripping in a heavy saucepan. Fry the oxtails, onion and carrot until brown, then add 1.2 litres/2pt water.
• Tie the celery, parsley and bay leaf together, and add to the soup.
• Bring to the boil, add the pearl barley and simmer for 4 hours, skimming off any scum that rises to the surface.
• Remove the large bones and celery, parsley and bay leaf, then thicken the soup with the flour paste, stirring all the while.
• Season with salt and pepper, and serve hot.
Oyster
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ingredients
50g/2oz butter
50g/2oz plain flour
900ml/11⁄2pt fish stock
12 large oysters, shucked and
quartered 2 tablespoons finely chopped
fresh flat-leaf parsley 1 lemon, cut into wedges,
to serve
soup
serves 4
• Heat the butter and, using a wooden spoon, stir in the flour and cook for 2 minutes. Stir in the stock slowly, until smooth and thick.
• Put the oysters in the stock and simmer for no more than 3 minutes.
• Sprinkle the soup with the parsley and serve with lemon wedges.
25
soups
Chilled pea soup
ingredients
1 large fennel bulb, coarsely
chopped 275g/10oz frozen peas, thawed 75ml/3fl oz double cream 1 teaspoon lemon liqueur such as
lemon schnapps or limoncello 1 teaspoon chopped spring onion salt and freshly ground
black pepper 1 tablespoon chopped fresh mint,
to garnish
|
• Put the fennel and 1.2 litres/2pt water in a large pan over a medium-high heat, and simmer for 10 minutes. Strain the fennel broth and discard the solids.
• Purée the peas, cream, liqueur and spring onions in a blender or food processor. Season with salt and pepper, then add the broth and blend until smooth.
• Strain the soup through a sieve into a metal bowl. Set in a larger bowl, and fill the outer bowl with iced water to reach halfway up side of the inner bowl. Stir until the soup is cold. Serve garnished with mint.
Pea &
ingredients
450g/1lb frozen peas 900ml/11⁄2pt vegetable stock pinch of granulated sugar 1 large sprig of fresh mint 1 egg yolk
50ml/2fl oz single cream salt and freshly ground black pepper
mint soup
• Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
• Discard the mint, then purée the mixture in a blender or food processor. Return to the heat.
• Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.
• Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream.
soups
Potato soup
|
ingredients
8 rashers back bacon 200g/7oz onion, chopped 450g/1lb potatoes, cubed 275g/10oz canned condensed
chicken soup 600ml/1pt milk 1 teaspoon dried dill salt and freshly ground
black pepper
• In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.
• Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.
• Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.
• Crumble the bacon and sprinkle on top to garnish. Serve hot.
Pumpkin soup
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ingredients
900ml/11⁄2pt milk
500g/1lb 2oz pumpkin, peeled,
deseeded and cubed 1 teaspoon ground nutmeg 300ml/10fl oz single cream salt and freshly ground
black pepper extra virgin olive oil for drizzling
serves 4
• Put milk and pumpkin in a heavy saucepan. Add the nutmeg, and season with salt and pepper. Bring to the boil. Reduce the heat and simmer until the pumpkin is tender.
• Using a food processor or handheld blender, purée until smooth.
• Return to a clean pan, and stir in the cream. Check the seasoning and adjust if necessary, then gently reheat the soup.
• Serve hot, garnished with a drizzle of extra virgin olive oil.
27
soups
Red pepper soup
ingredients
ingredients
4 red peppers 4 tomatoes
50ml/2fl oz vegetable oil 1⁄2 teaspoon dried marjoram 1⁄2 teaspoon dried mixed herbs 2 garlic cloves, crushed 1 teaspoon mild curry paste 1 red onion, sliced 1 leek, white part only, sliced 1 teaspoon sweet chilli sauce salt and freshly ground black pepper
• Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing and discarding the skin.
• Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.
• Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes. Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.
• Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.
soups
Scotch broth
serves 6–8 ingredients
900g/2lb neck of lamb, cubed 1 turnip, chopped
1 large onion, chopped 3 leeks, chopped
50g/2oz pearl barley 1⁄2 small white cabbage, shredded
1 bouquet garni salt and freshly ground
1 large carrot, chopped black pepper
• Put the lamb and 1.8 litres/3pt water in a large heavy saucepan, and bring to the boil. Skim off any scum from the surface, then stir in the onion, pearl barley and bouquet garni. Bring the soup back to the boil, part-cover the pan and simmer gently for 1 hour.
• Add the remaining vegetables, and season with salt and pepper. Bring to the boil again, part-cover and simmer for 35 minutes.
• Use kitchen paper to skim surplus fat from the top of the soup. Discard the bouquet garni and serve hot.
••••
Tomato soup
6 ingredients
25g/1oz butter 1⁄2 teaspoon chopped fresh thyme
1 large onion, sliced 1⁄2 teaspoon grated lemon zest
1 garlic clove, crushed 1 teaspoon soft brown sugar
2 rashers rindless streaky bacon, 900ml/11⁄2pt vegetable stock
chopped 1 tablespoon double cream
700g/11⁄2lb tomatoes, peeled and salt and freshly ground
chopped black pepper
1 tablespoon chopped fresh 1 tablespoon chopped fresh chives,
flat-leaf parsley to serve
• Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and bacon. Fry for 2 minutes without browning the bacon. Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.
• Blend or process the soup into a purée, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.
soups
Vegetable minestrone
|
ingredients
pinch of saffron strands 1 onion, chopped 1 leek, sliced
1 celery stick, sliced
2 carrots, diced
3 garlic cloves, crushed 600ml/1pt chicken stock 850g/13⁄4lb canned chopped
tomatoes 50g/2oz frozen peas 50g/2oz soup pasta 1 teaspoon caster sugar salt and freshly ground
black pepper
• Soak the saffron strands in 1 tablespoon boiling water. Leave to stand for 10 minutes.
• Put the onion, leek, celery, carrots and garlic in a large pan. Add the stock, bring to the boil, cover and simmer for about 10 minutes.
• Add the tomatoes, the saffron and its soaking liquid and the peas. Bring back to the boil and add the pasta. Simmer for 10 minutes until the pasta is al dente.
• Sprinkle in the sugar, and season with salt and pepper. Stir through and serve hot.
Vegetable soup
|
ingredients
1 onion, diced
3 garlic cloves, finely chopped 1 tablespoon olive oil 175g/6oz carrots, chopped 175g/6oz celery, chopped 1 small courgette, chopped 1 small yellow squash, chopped, 200g/7oz fresh broccoli, broken into florets
200g/7oz fresh cauliflower,
chopped 100g/4oz mushrooms, sliced 400g/14oz canned chopped
tomatoes 200ml/7fl oz tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 3 chicken stock cubes, crumbled
• Lightly sauté the garlic and onions in the oil. Add the carrots and celery, and sweat for 3–5 minutes.
• Add the courgette and squash. Cook for a further 3–5 minutes, then add the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and simmer for 15 minutes. Serve hot.
30
soups
Vichyssoise
|
ingredients
50g/2oz butter 3 large leeks, trimmed and thinly sliced
1 onion, thinly sliced 500g/1lb 2oz potatoes, chopped) 900ml/11⁄2pt vegetable stock
2 teaspoons lemon juice
pinch of ground nutmeg 1⁄4 teaspoon ground coriander 1 bay leaf 1 egg yolk
150ml/5fl oz single cream salt and freshly ground black pepper
• Melt the butter in a saucepan, and sweat the leeks and onion, stirring occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice, nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes until the vegetables are soft.
• Cool the soup a little, remove the bay leaf and purée the soup in a blender or food processor until smooth. Pour into a clean pan.
• Blend the egg yolk into the cream, add a little of the soup to the mixture, then whisk it all back into the soup and reheat gently. Cool and chill before serving.
Watercress soup
|
ingredients
1 onion, chopped 15g/1⁄2oz butter
350g/12oz watercress, roughly chopped
1 tablespoon plain flour
1.2 litres/2pt vegetable stock 1⁄4 teaspoon grated nutmeg 50ml/2fl oz single cream
2 eggs, hard-boiled and finely
chopped salt and freshly ground black pepper
• Sweat the onion in the butter for
2 minutes, add the watercress and cook, stirring with a wooden spoon, for a further 2 minutes. Stir in the flour. Remove from the heat and gradually blend in the stock.
• Return to the heat, and bring to the boil, stirring. Season with salt, pepper and nutmeg. Reduce the heat and simmer for 20 minutes.
• Blend or process to a purée, and return to a clean pan. Stir in the cream and reheat gently. Sprinkle the chopped eggs on top and serve.
31
soups
Consommé
ingredients
ingredients
1.25 litres/21⁄4pt beef stock 225g/8oz extra lean beef mince 2 tomatoes, chopped 2 large carrots, chopped
1 large onion, chopped
2 celery sticks, chopped 1 turnip, chopped
1 bouquet garni
2 egg whites shells of 2 eggs, crushed 1 tablespoon sherry salt and freshly ground
black pepper
• Put the stock and beef mince in a heavy saucepan. Add the tomatoes, carrots, onion, celery, turnip, bouquet garni, egg whites, egg shells and plenty of seasoning.
• Bring almost to the boiling point, whisking all the time with a flat whisk.
• Cover and simmer for 1 hour, taking care not to allow the layer of froth on top of the soup to break.
• Carefully pour the soup through a scalded fine cloth such as muslin, keeping the froth back. Repeat if necessary until the liquid is clear. Add the sherry and reheat. Serve hot.
32
soups
Potato & pork soup
ingredients
ingredients
1 litre/13⁄4pt chicken stock
2 large potatoes, diced
2 tablespoons rice wine vinegar25g/1oz cornflour
100g/4oz pork fillet, sliced
1 tablespoon light soy sauce1 teaspoon sesame oil1 carrot, cut into matchsticks
1 teaspoon chopped fresh
100g/4oz pork fillet, sliced
1 tablespoon light soy sauce1 teaspoon sesame oil1 carrot, cut into matchsticks
1 teaspoon chopped fresh
root ginger
3 spring onions, thinly sliced
1 red pepper, deseeded and sliced225g/8oz canned bamboo shoots,
1 red pepper, deseeded and sliced225g/8oz canned bamboo shoots,
drained
• Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a heavy saucepan and bring to the boil. Reduce the heat until the stock is just simmering.
• Mix the cornflour with 4 tablespoons water to make a paste, then stir into the hot stock.
• Bring the stock back to the boil, stirring until thickened, then reduce the heat until it is just simmering again.
• Put the pork in a glass or ceramic dish, and season with the remaining vinegar, the soy sauce and the sesame oil.
• Add the pork, carrot and ginger to the stock and cook for 10 minutes. Stir in the spring onions, pepper and bamboo shoots. Cook for a further 5 minutes. Pour into warm serving bowls and serve immediately.
soups
Onion avgolemono soup
ingredients
ingredients
4 large onions, thinly sliced
50g/2oz low-fat spread or butter
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt skimmed milk
2 egg yolks
1⁄2 teaspoon freshly squeezed
lemon juice 2 thick slices wholemeal bread,
cubed salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the low-fat spread or butter in a heavy saucepan, add the onions and cook gently, covered, for 10 minutes, stirring from time to time, until soft. Add the stock, and season with a little salt and pepper. Bring to the boil, reduce the heat and simmer gently for 30 minutes.
• Stir in the milk and heat through.
• Whisk the egg yolks with the lemon juice. Add 2 ladlefuls of the hot soup and whisk well. Stir the egg and lemon mixture into the soup, and heat through gently, still stirring, until slightly thickened. Do not allow the soup to boil or the egg will curdle.
• To make the croûtons, spread out the bread cubes on a baking tray, and bake in the oven for 10 minutes until a deep golden brown.
• Ladle the soup into warm individual bowls, and sprinkle with the croûtons just before serving.
34
soups
Chinese cabbage soup
ingredients
ingredients
450g/1lb pak choi 600ml/1pt vegetable stock 1 tablespoon rice wine vinegar 1 tablespoon light soy sauce 1 tablespoon caster sugar 1 tablespoon dry sherry 1 fresh red chilli, seeded and
thinly sliced 1 tablespoon cornflour
• Wash the pak choi thoroughly under cold running water, rinse and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and shred the leaves.
• Heat the stock in a large heavy saucepan. Add the pak choi and cook for 10–15 minutes.
• Mix together the vinegar, soy sauce, sugar and sherry in a small bowl. Add this mixture to the stock, together with the chilli. Bring to the boil, reduce the heat and cook for 2–3 minutes.
• Blend the cornflour with 2 tablespoons water to form a paste, and gradually stir into the soup. Cook, stirring constantly, until it thickens. Cook for a further 4–5 minutes, then ladle the soup into warm individual serving bowls and serve immediately.
35
soups
Red onion & beetroot soup
|
ingredients
2 teaspoons olive oil 350g/12oz red onions, sliced 2 garlic cloves, crushed 275g/10oz cooked beetroot, cut
into matchsticks 1.2 litres/2pt vegetable stock 50g/2oz soup pasta, cooked
until al dente 2 tablespoons raspberry vinegar salt and freshly ground
black pepper
• Heat the oil in a casserole dish over a low heat, and add the onion and garlic. Sweat gently for 20 minutes or until soft and tender.
• Add the beetroot, stock, pasta and vinegar, and heat through. Season with salt and pepper to taste, and serve hot.
Smooth cheese soup
|
ingredients
1 large potato, diced 1 large carrot, diced 1 small onion, diced 1 celery stick, diced 600ml/1pt vegetable stock 1⁄2 teaspoon dried mixed herbs 100g/4oz low-fat Cheddar
cheese, grated 150ml/5fl oz skimmed milk
cheese
• Put the vegetables in a saucepan with the stock and herbs. Bring to the boil, reduce the heat, part-cover and simmer gently for 15 minutes until the vegetables are soft.
• Purée in a blender or food processor, and return to the pan. Add the cheese and milk, and heat gently until the cheese melts. Ladle into bowls and serve hot.
soups
Mushroom & corn soup
|
ingredients
25g/1oz low-fat spread 25g/1oz plain flour 100g/4oz button mushrooms,
sliced 1 onion, finely chopped 300ml/10fl oz vegetable stock 300ml/10fl oz skimmed milk 350g/12oz canned sweetcorn
kernels, drained salt and freshly ground
black pepper 4 teaspoons low-fat single
cream, to garnish
• Heat the low-fat spread in a heavy saucepan. Add the mushrooms and onion. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the flour and cook, stirring, for 1 minute.
• Remove from the heat. Gradually blend in the stock, then the milk and sweetcorn. Return to the heat, bring to the boil, reduce the heat and simmer the soup gently for 10 minutes, stirring occasionally. Season with salt and pepper.
• Ladle into warm bowls and garnish each serving with a swirl of cream.
Tomato & carrot soup
|
ingredients
400g/14oz canned chopped
tomatoes 2 large carrots, grated 1 small onion, finely chopped 300ml/10fl oz vegetable stock
(made with 1 stock cube) 1 teaspoon dried oregano pinch of grated nutmeg pinch of salt 1 bay leaf 1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the parsley in a heavy saucepan and bring to the boil, stirring. Reduce the heat, part-cover and simmer for 30 minutes.
• Discard the bay leaf, ladle the soup into bowls and serve hot, garnished with the parsley.
37
soups
Curried carrot & apple soup
ingredients
ingredients
2 teaspoons sunflower oil 1 large onion, chopped
1 tablespoon mild korma curry 1 cooking apple, chopped
powder 900ml/11⁄2pt chicken stock
500g/1lb 2oz carrots, chopped salt and ground black pepper
• Heat the oil in a saucepan over a low heat, and gently fry the curry powder for 2–3 minutes until fragrant.
• Add the carrots, onion and apple, stir well, then cover the pan. Cook over a very low heat for about 15 minutes, shaking the pan from time to time, until the vegetables are softened.
• Spoon the vegetable mixture into a blender or food processor, then add half the stock and blend until smooth.
• Return the mixture to the pan, and pour in the remaining stock. Bring the soup to the boil, and season with salt and pepper. Serve hot.
••••
Green soup
ingredients
ingredients
1 tablespoon olive oil 1 small cucumber, cut into chunks
1 onion, chopped 75g/3oz watercress
1 garlic clove, chopped 100g/4oz green beans, trimmed
200g/7oz potato, cut into and halved
200g/7oz potato, cut into and halved
2.5cm/1in cubes salt and freshly ground700ml/11⁄4pt vegetable stock black pepper
• Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes until softened. Add the potato and cook for a further 2–3 minutes.
• Stir in the stock, bring to the boil and leave to simmer for 5 minutes.
• Add the cucumber to the saucepan, and cook for a further 3 minutes or until the potatoes are tender.
• Add the watercress and allow to wilt, then transfer the mixture to a blender or food processor and purée until smooth.
• Bring a small saucepan of water to the boil. Cook the beans for 3–4 minutes until tender. Add the beans to the soup, season and warm through.
soups
Oriental noodle soup
|
ingredients
1.8 litres/3pt beef stock
1 teaspoon finely chopped
lemon grass
2 teaspoons light soy sauce175g/6oz vermicelli, broken
into small pieces
• Bring the stock to the boil with the lemon grass and soy sauce.
• Add the vermicelli and simmer for 6 minutes or until the noodles are just tender. Serve hot.
Greek
ingredients
1 tablespoon cornflour
1 litre/13⁄4pt chicken stock
50g/2oz long-grain rice
4 tablespoons freshly squeezed
lemon juice 3 eggs
emon soup
• Stir the cornflour into 225ml/8fl oz chicken stock of the until it has dissolved. Pour into a saucepan over a medium heat, and add the remaining stock.
• Bring to the boil. Add the rice, reduce the heat and simmer for about 20 minutes until tender. Remove from the heat.
• Beat the lemon juice and eggs together. Whisk half the stock, a little at a time, into the egg mixture. Pour the egg mixture into pan with the remaining stock, mixing well.
• Return to a low heat and cook, stirring constantly, until the soup is just thickened. Serve immediately.
soups
Rich kidney soup
ingredients
ingredients
25g/1oz low-fat spread 225g/8oz lamb’s kidneys, finely
chopped 1 small onion, finely chopped 25g/1oz plain flour 750ml/11⁄4pt lamb stock
1 small bay leaf
2 tablespoons port salt and freshly ground black pepper
• Melt the low-fat spread in a heavy saucepan over a gentle heat, and add the kidneys and onion. Gently sauté for 1 minute, stirring, so that the kidneys do not toughen. Add the flour and cook for 1 minute.
• Remove from the heat and blend in the stock. Add the bay leaf, and season with salt and pepper.
• Return the pan to the heat and bring the soup to the boil, stirring, until thickened. Reduce the heat, part-cover and simmer gently for 30 minutes.
• Remove and discard the bay leaf. Purée the soup in a blender or food processor, and return to the clean pan. Stir in the port, heat through gently and serve.
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