Cream of Carrot Soup recipe

Cream of Carrot Soup recipe

ingredients

450 g (1 lb) carrots, pared and chopped
a stick of celery, scrubbed and chopped
1/4 small turnip, peeled and chopped
1/4 onion, skinned and sliced
1 rasher bacon, rinded and chopped
2 tbsp (1 oz) 25 g butter
4 cups (32 fl oz) 900 ml white stock
bouquet garni
salt and pepper
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
2 tbsp (30 ml) cream
chopped parsley

method
1. Lightly fry the vegetables and bacon in the butter for about 5-7 minutes, until soft but not coloured. Add the stock, bouquet garni, salt and pepper.
2. Cover and allow to simmer gently for about 1 hour, or until the vegetables are soft.
3. Remove the bouquet garni and sieve the soup or puree it in an electric blender and return it to the pan.
4. Blend the flour and milk to a smooth cream. Stir in a little of the hot liquid and add the mixture to the pan.
5. Bring it to the boil, stirring until it thickens and cook for 2-3 minutes;
6. re-season if necessary and add the cream and parsley.
7. Bring to serving temperature but do not boil after adding the cream.

Cream Of Cabbage Soup recipe

Cream Of Cabbage Soup recipe

ingredients

1 1/2 lb (700 g) Savoy cabbage
scant 1 1/2 pints (800 ml) beef or chicken stock
1 clove garlic
2 sprigs parsley
2 sprigs basil
1 leek
1 medium-sized floury potato
4 oz (120 g) spicy sliceable sausage
2 fl oz (50 ml) single cream
1 oz (30 g) grated Gruyere or Emmenthal cheese
2 tbsp finely chopped parsley
salt and black peppercorns
Serve with: croutons

method
1. Trim, prepare and wash the cabbage, cut lengthwise into quarters, take out the hard core and largest ribs, rinse and drain well.
2. Cut the leaves into very thin strips and place in a large pot with the stock, the herbs and 5 black peppercorns.
3. Trim and wash the leek; slice it into rings; peel the potato and cut into small pieces; add both to the soup with 1/2 tsp salt, cover, bring to the boil and simmer for 50 minutes.
4. Remove the skin of the sausage (a highly flavoured and rather fatty sausage made with plenty of paprika is best) and dice.
5. Heat a non-stick frying pan and when it is very hot, fry the sausage for 2-3 minutes, turning the pieces with a non-stick spatula.
6. The sausage should be crisp; drain off and discard all the fat it has released and leave the pieces to finish draining on kitchen paper.
7. When the cabbage is very tender, use a hand-held electric beater to reduce the soup to a creamy consistency or allow to cool a little and process in batches in the blender, then return to the saucepan and reheat to just below boiling point.
8. Draw aside from the heat; add salt to taste, stir in the cheese, cream, parsley and sausage. Sprinkle with croutons and serve.

Cream of Broccoli Soup recipe

Cream of Broccoli Soup recipe

ingredients

1/8 cup (30 g) 6 teaspoons butter
2 shallots, finely chopped
1 lb (500 g) broccoli flowerets, chopped
1 large potato, diced
1 clove garlic, crushed
2 cups (500 ml) (16 fl oz) vegetable stock
2 cups (500 ml) (16 fl oz) milk
salt and pepper
pinch grated nutmeg
to garnish
2/3 cup (5 fl oz.) 160 ml single (light) cream
2 tablespoons (15 g) 1/2 oz ground almonds
1/4 teaspoon powdered saffron

method
1. Melt butter in a large saucepan, add shallots and cook for 2-3 minutes, until soft.
2. Add broccoli, potato and garlic, cover and cook gently for 5 minutes.
3. Add stock and bring to the boil, then cover and simmer for 20 minutes, until vegetables are tender.
4. Puree in a blender or food processor, then return soup to pan and add milk and salt and pepper and nutmeg. Reheat gently.
5. To garnish, divide cream between 2 bowls.
6. Mix ground almonds into one and saffron into the other.
7. Ladle soup into individual bowls and place alternate swirls of cream mixtures on top of each.
serving amount
serves 4.

Cream of Asparagus Soup recipe

Cream of Asparagus Soup recipe

ingredients

1 large bundle of asparagus
1/2 onion, skinned and sliced
1 pint (600 ml) white stock
1/2 stick (2 oz) 50 g butter
3 tbsp (45 ml) plain flour (All purpose)
salt and pepper
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (45 ml) cream

method
1. Wash and trim the asparagus, discarding the woody part of the stem, and cut the remainder into short lengths, keeping a few tips for garnish. Cook the tips for about 5-10 minutes in boiling salted water.
2. Put the rest of the asparagus, the onion, 150 ml (1/4 pt) of the stock and the butter in a saucepan, cover and simmer for about 20 minutes until the asparagus is soft.
3. Blend the flour and the remaining stock to a smooth cream. Stir in a little of the hot soup and return this mixture to the pan, bring to the boil, stirring until it thickens. Cook for a further 2-3 minutes.
4. Season to taste and sieve the soup or puree it in an electric blender.
5. Stir in the remaining milk and the cream, re-heat and garnish with asparagus tips.

Cream of Artichoke Soup recipe

Cream of Artichoke Soup recipe

ingredients

2 lb (900 g) Jerusalem artichokes
2 slices of lemon
2 tbsp (1 oz) 25 g butter
4 oz (100 g) onion, skinned and chopped
2 level tbsp cornflour (cornstarch)
3/4 pint (400 ml) milk
25 ml (1 1/2 tbsps) lemon juice
2 tbsp (30 ml) chopped parsley
7.5 ml (1/2 level tsps) salt
pepper
113 ml (4 fl oz) carton single cream

method
1. Wash the artichokes well and put them in a large saucepan with the lemon slices. Cover with water, bring to the boil and cook until tender, about 20 minutes. Drain of the water and reserve 600 ml (1 pt). Allow the artichokes to cool before peeling away the skins. Roughly mash them.
2. Melt the butter in a clean saucepan, add the onion and fry until soft but not coloured. Stir in the cornflour, reserved artichoke water and milk. Stir in the artichokes.
3. Bring the sauce to the boil, stirring. Cook for 2-3 minutes, then sieve the soup or puree in an electric blender.
4. Return the soup to the saucepan. Stir in the lemon juice, parsley, seasoning and cream.
5. Bring to serving temperature.
Garnish with croutons.

Cream of Apple Soup recipe

Cream of Apple Soup recipe


ingredients

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
2 3/4 cups (21 fl oz) 600 ml milk
1 1/2 lb (675 g) apples, peeled, cored and grated
sugar to taste
juice of 1 lemon
7 fl oz (200 ml) dry cider

method
1. Make a white sauce by melting the butter in a saucepan and stirring in the flour.

2. Let it cook for 1 minute and gradually add the milk stirring all the time.

3. Simmer for about 5 minutes, whisking from time to time to avoid lumps forming. Set aside and keep warm.

4. Simmer the apples until soft, with just enough water to prevent burning, sugar to taste and add the lemon juice.

5. Sieve into the hot sauce and stir in the cider.

6. Whisk well and serve.


serving amount
serves 4

Stilton Soup recipe

Stilton Soup recipe

ingredients

1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, skinned and finely chopped
2 celery sticks, cleaned and sliced
3/8 cup (40 g) plain flour, sieved
3 tbsp (60 ml) dry white wine
900 ml (1 1/2 pints) chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) Blue Stilton cheese, crumbled
2 oz (50 g), Cheddar cheese, grated
salt and freshly ground pepper
4 tbsp (60 ml) fresh double cream (heavy cream). croutons to garnish

method
1. Melt the butter in a saucepan, add the vegetables, and fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from the heat, stir in the wine and stock, return to the heat, bring to the boil, and simmer for 30 minutes.

2. Add the milk and cheeses, stirring constantly; season. Stir in the fresh cream.

3. Rub through a sieve or puree in a blender and reheat without boiling. Serve garnished with croutons.

serving amount
serves 4-6

Stilton and Walnut Soup recipe

Stilton and Walnut Soup recipe

ingredients

.45 g (1 1/2 oz) butter or margarine
1 large onion, finely chopped
60 g (2 oz) flour
420 ml (3/4 pint) chicken stock
1 bay leaf
1 sprig thyme
Salt and pepper
225 g (8 oz) Stilton cheese, crumbled
420 ml (3/4 pint) milk
4 tbsps double cream
4 tbsps chopped walnuts


method
1. Put the butter or margarine and the onion into a large bowl and cover loosely with cling film, pierced several times.

2. Cook for 6 minutes on HIGH, stirring occasionally Stir in the flour, add the stock gradually and mix well.

3. Add the bay leaf, thyme and salt and pepper and cook, uncovered, for 10 minutes on HIGH.

4. Remove the herbs and crumble the cheese into the soup. Add the milk and stir to mix well.

5. Cook for 1 minute on HIGH, uncovered.

6. Stir in the cream and cook for a further 1 minute on HIGH. Serve garnished with the chopped walnuts.

serving amount
serves 4

Stilton and Chestnut Soup recipe

Stilton and Chestnut Soup recipe

ingredients

1 lb (450 g) chestnuts
3 sticks celery, chopped
1 onion, chopped
1 tbsp (15 ml) oil
1 pint (600 ml) chicken stock
1 pint (600 ml) milk
4 oz (125 g) Stilton cheese, crumbled
1 tbsp (15 ml) lemon juice
few drops Tabasco sauce

To garnish:
few sprigs coriander

method
1. Nick chestnuts with a sharp knife. Place on a baking tray and cook at Mark 6 (200°C) 400°F for 30 minutes. Shell and skin.

2. Fry celery and onion in oil for 10 minutes without browning.

3. Add chestnuts, stock and milk. Cook for 15 minutes.

4. Blend in a liquidiser with Stilton, lemon juice and Tabasco.

Serve hot, garnished.

serving amount
serves 6 - 7

Quick Cheese Soup recipe

Quick Cheese Soup recipe

ingredients

2 tbsp (25 g) 1 oz butter
1 small onion, finely chopped
3 tbls (25 g) 1 oz flour
1 pint (600 ml) milk
1 1/4 cup (1/2 pint) 300 ml water
2 tablespoons tomato puree (paste) (optional)
salt pepper
4 oz (100 g) Cheddar cheese, grated
croutons to serve

method
1. Melt the butter in a saucepan and fry the onion until softened.

2. Add the flour and cook, stirring, for 2 minutes.

3. Gradually stir in the milk and water, followed by the tomato puree, if using, then bring to the boil, still stirring.

4. Add salt and pepper and simmer for 10 minutes.

5. Stir in the grated cheese until melted and serve hot, with croutons.


serving amount
serves 4

Cheese and Onion Soup recipe

Cheese and Onion Soup recipe

ingredients
2 tbsp (25 g) 1 oz butter
2 onions, skinned and cut into rings
2 sticks celery, cleaned and chopped
568 ml (1 pint) milk
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
pinch of grated nutmeg
2 slices bread
175 g (6 oz) English Cheddar cheese, grated
chopped fresh parsley to garnish

method
1. Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning.

2. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes.

3. Meanwhile, toast the bread on one side. Sprinkle 50 g (2 oz) grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares.

4. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.


serving amount
serves 4

Cauliflower Cheese Soup recipe

Cauliflower Cheese Soup recipe

ingredients
1 medium cauliflower
salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) English Cheddar cheese, finely grated

method
1 .Cut the cauliflower florets from the stalk and reserve. Cook the stalk gently in boiling salted water for 45 minutes. Drain and reserve the water; rub the stalk through a sieve or puree in a blender.

2. Melt the butter in a saucepan and saute the florets. Remove the cauliflower and set aside. Stir the flour into the butter, and add 300 ml (1/2 pint) of reserved cauliflower water. Cook, stirring continuously until the mixture thickens. Pour in the milk and bring to the boil.

3. Add florets and pureed stalk to the soup. Gently stir in all but 30 ml (2 tbsp) cheese. Pour into soup tureen and serve, sprinkled with the remaining cheese.


serving amount
serves 4

Carrot and Cream Cheese Soup recipe

Carrot and Cream Cheese Soup recipe

ingredients
175 g (6 oz) 1 1/2 cups carrots
1 large onion
1 clove garlic
2 tbsp (25 g) 1 oz butter
850 ml (1 1/2 pt) 3 3/4 cups stock
bouquet garni
2 oz (50 g) 4 tbls sweet cream (unsalted) cheese
15 ml (1 tbls) tomato puree (paste)

method
1. Thinly slice the carrots and the onion and finely chop the garlic.

2. Melt the butter in a saucepan on a low heat.

3. Stir in the carrots, onion and garlic, cover them and let them sweat for 10 minutes.

4. Pour in the stock and bring it to the boil.

5. Add the bouquet garni. Cover and simmer for 20 minutes.

6. Remove the bouquet garni. Put the soup into a blender with the cheese and tomato paste and work it until it is smooth.

7. Reheat it before serving if necessary.

Asparagus and Cheese Soup recipe

Asparagus and Cheese Soup recipeingredients

275 g (10 oz) can asparagus
125 g (4 oz) potato, cooked
2 tbsp (30 ml) soured cream
2/3 cup (150 ml) 1/4 pt milk
450 ml (3/4 pint) chicken stock
25 g (1 oz) mature English Cheddar cheese

method
1. Using a blender, puree together the asparagus, potato, soured cream and milk.

2. Pour into a saucepan with the chicken stock and heat gently. Grate the cheese straight into the pan, adjust seasoning and serve with warm, crusty bread.

serving amount
serves 2

Apple Soup

Apple Soup recipe
ingredients

1 tablespoon cornflour
2 tablespoons cold water
450 ml (3/4 pint) apple puree
400 ml (4 fl oz) berry juice (raspberry, loganberry or blackberry)
1/4 teaspoon salt
2 teaspoons grated lemon rind
little honey (optional)
2 tablespoons lemon juice
150 ml (1/4 pint) white wine
grated nutmeg (optional)

method
1. Dissolve the cornflour in the water in a saucepan.

2. Add the apple puree, berry juice, salt and lemon rind and stir well.

3. Heat gently, stirring, until clear and thickened.

4. Taste and add a little honey, if liked. Cool, then chill.

5. Stir in the lemon juice and wine before serving, sprinkled with nutmeg, if liked.

serving amount
serves 6

Thai Soup

Thai Soup (Serves 4-6)
A delicious fish and coconut soup with a spicy kick

What do I need?
350g (12oz) smoked haddock
2 tsp Thai fish sauce
1 tbsp oil
1 red chilli, finely chopped
1 green chilli, finely chopped
6 spring onions, sliced
850ml (1½ pints) light stock
1 x 200ml carton coconut milk
Small can of sweetcorn, drained
2 tbsp lime juice
1 tbsp Thai fish sauce
Fresh coriander

How do I make it?
Cut the fish into 1cm (½-inch) cubes and sprinkle with the Thai fish sauce.

Heat the oil in a large saucepan and fry the chillies and onion for a minute. Pour over the stock and the coconut milk and bring to the boil. Simmer for 5 minutes. Add the fish and cook for a further 2-4 minutes until the fish is cooked.

Add the lime juice and the fish sauce, taste and adjust the seasoning. Serve garnished with chopped fresh coriander.

Why not try…
The soup served in espresso cups for smaller helpings.