Browsing: Soups
Carrot and Parsley Soup
This soup is best made with a subtle, delicately flavoured homemade stock. Garnish each serving with cheese and mustard toast: cut half a small French loaf into 8 slices. Toast…
Mushroom Soup with Dumplings
Add salt sparingly because canned consomme tends to have a salty flavour.
Quick Meat and Potato Soup
Choose firm, waxy potatoes such as Desiree for this soup. Floury potatoes would not be suitable, as they tend to disintegrate.
Mexican Chilli Soup
This amount of Tabasco gives a ‘peppery’ bite. If unavailable, use chilli powder. Drained canned butter beans or cannellini beans can be used here instead of the red kidney beans…
Cheesy Potato Soup #2
Thick soups sometimes stick to the bottom of the saucepan, so it is best to stand the pan on an wire mesh if you are using a gas cooker.
Garlic Soup with Eggs (Sopa De Ajo Con Huevos)
This is a Spanish classic, found throughout the country and with almost as many versions as there are regions. At its simplest, it is bread and garlic fried in oil…
Hot Borscht
This very popular spring-beet soup takes on many forms, most of which fall into 3 basic types: hot with beef and beets, hot but meatless, and cold meatless. This recipe…
Tomato Rice Soup
It is essential to sieve the tomato mixture, to remove the pips and skins.
Chilled Courgette and Cheese Soup
Wait until the soup has chilled and the flavours have developed before adding the seasoning.
Jerusalem Artichoke Soup
Artichokes are tricky to peel but if you parboil them first, it is much easier. If preferred, leave the skins on and scrub before cooking. They give a nutty flavour.
Chunky Soya Vegetable Soup
Soya beans look quite round in their dried form, but revert to an oval shape after soaking. They are very high in protein, making them an economical meat subDo not…
Avocado et Mint Soup
Serve chilled in summer or hot in winter.
Artichoke Soup
Bear in mind that this soup needs to be chilled for 3-4 hours, so allow plenty of time.