Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Potato and Leek Soup


-6 cups (1.5 L) chicken juice
-4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces
-2 large onions, chopped
-6 leeks, chopped (white and light green parts only)
-½ cup (125 mL) 35% whipping cream
-3 tbsp (45 mL) chopped fresh parsley
-2 tbsp (30 mL) butter
-1 tsp (5 mL) dried oregano


1. In large saucepan, bring broth to boil over medium-high heat; stir in potatoes, onions and leeks. Reduce heat to low; cover and cook for 20 minutes.

2. Purée mixture using immersion blender. Stir in cream, parsley, butter and oregano; cook for 5 minutes, stirring often. Serve immediately.

05 Gazpacho 120 RT


For the gazpacho :
-1 cucumber, peeled and chopped
-1 red pepper, deseeded and chopped
-1 green pepper, deseeded and chopped
-1kg ripe plum tomatoes, cored and chopped
-2 garlic cloves, peeled and crushed
-2 spring onions, trimmed and finely chopped
-75g stale crusty white bread, chopped
-2–2½ tbsp sherry vinegar, or to taste

For the toasts (optional) :
-8 thin slices of country-style white bread
-Olive oil, for brushing


1-Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
2-Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.


3-Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.

4-To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.


-2 tbsp olive oil
-1 onion, chopped
-1 large head of cauliflower, cut into florets
-3 cups low-sodium chicken stock
-1/2 tsp coriander
-1/2 tsp turmeric
-1 1/2 tsp cumin
-1 cup full-fat coconut milk
-1/4 cup roasted cashews
-2 tbsp fresh parsley, finely chopped
-Salt and pepper, to taste


Preheat the oven to 375 degrees F. Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once.
Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with roasted cashews and top with parsley.

Butternut Squash SoupIngredients

-6 tablespoons chopped onion
-4 tablespoons margarine
-6 cups peeled and cubed butternut squash
-3 cups water
-4 cubes chicken bouillon
-1/2 teaspoon dried marjoram
-1/4 teaspoon ground black pepper
-1/8 teaspoon ground cayenne pepper
-2 (8 ounce) packages cream cheese



In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Mint and green peas are a classic culinary pairing. Here, they're pureed together into a deliciously fragrant soup with a fairly light consistency.


-1 small head butter lettuce, such as Boston or Bibb, coarsely sliced
-12 scallions or 1 small onion, sliced
-3 cups frozen baby peas, thawed
-1 to 2 sprigs fresh mint
-5 cups chicken stock
-4 slices bread
-Oil, for cooking
-Salt and pepper, to taste
-2 tablespoons unsalted butter
-1/4 cup all-purpose flour
-2/3 cup whipping cream


In a large saucepan, place the lettuce, scallions or onion, peas and mint. Pour in the chicken stock and bring to a boil, then reduce the heat and simmer for 25 minutes. Puree the soup in batches in a blender or food processor, then push through a fine stainer.

Meanwhile, remove the crusts from the bread and cut into small cubes. Heat the oil in a skillet and fry the cubes until lightly browned, stirring with a spoon to color evenly. Lift out and place on paper towels to drain; salt lightly while hot. This will season them, but also helps to keep them crisp.

Melt the butter in a large saucepan over medium heat, stir in the flour and cook for 1 minute. Do not allow to brown. Remove from the heat, add the pureed soup and mix well. Return to the stove on low to medium heat and bring slowly to a boil, stirring constantly. Add the cream and season with some salt and pepper. Serve in bowls with the croutons sprinkled in first.


-6 medium-sized artichokes
-1/3 cup olive oil
-1 white onion, coarsely chopped
-3 celery stalks, coarsely chopped
-1 large russet potato, peeled, coarsely chopped
-6 cups chicken stock
-1/3 cup (2 ounces) hazelnuts (filberts)
-1 tablespoon salt
-1 teaspoon ground white pepper
-2 cups heavy cream
-1/3 cup Armagnac

Companion recipe: Chicken Stock


Cut off the top 1/2 of each artichoke. Trim off the stem evenly with the bottom. Snap or cut off all the tough outer leaves until the pale green tender leaves are reached. Carefully spread the tender leaves open and, using a small spoon, remove the prickly choke, leaving the inner leaves intact. Cut each artichoke lengthwise into eighths and set aside.

Preheat an oven to 400 degrees F.

Warm the olive oil in a large saucepan over medium-high heat. Add the onion and celery and sauté until golden brown,

8-10 minutes. Add the artichokes, potato and chicken stock and bring to a boil. Reduce heat to medium and cover. Simmer until it is slightly thickened and the flavors have blended, about 45 minutes.

While the soup is cooking, toast and skin the hazelnuts. Spread the nuts in a single layer on a baking sheet and toast in the oven for 5 minutes. Spread the warm nuts on a kitchen towel, cover with another kitchen towel and rub gently against the nuts to remove as much of the skins as possible. Let cool, then chop coarsely and set aside.

Working in batches, transfer the soup to a blender or to a food processor fitted with a metal blade. Blend or process on high speed until smooth and creamy, about 1 minute. Strain the pureed soup through a fine-mesh sieve back into the saucepan to remove any fibers. Add the salt, white pepper, cream and Armagnac. Bring to a simmer over medium heat, stirring to mix well.

Ladle the soup into warmed bowls and sprinkle with the chopped hazelnuts. Serve immediately.


-3 (10.5 ounce) canscondensed chicken broth
-2 cups water
-1/2 cup finely chopped green onions
-1/2 cup uncooked wild rice
-8 slices bacon
-1/2 cup margarine
-3/4 cup all-purpose flour
-1/2 teaspoon salt
-1/4 teaspoon poultry seasoning
-1/8 teaspoon ground black pepper
-2 cups half-and-half cream
-1 1/2 cups cooked, diced turkey meat
-2 tablespoons dry sherry


In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Minestrone With Parmigiano-ReggianoIngredients

-3 tablespoons extra-virgin olive oil
-1 large red onion, chopped
-2 large stalks celery, chopped
-4 cloves garlic, chopped
-2 large carrots, diced
-1/4 pound thinly sliced pancetta, cut into thin strips
-1/2 head Savoy cabbage, finely sliced, blanched and drained
-1/2 bunch Swiss chard, finely sliced
-1 large waxy potato, cut into 1/2-inch cubes
-4 cups low-sodium chicken stock
-3 medium tomatoes, seeded and diced
-1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
-3 cups cannellini beans (canned or cooked dried beans)
-1 cup spinach, coarsely chopped
-Kosher salt and freshly ground pepper


Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Amazing Pea SoupIngredients

-12 cups water
-2 pounds English peas with shells
-1/3 cup finely chopped fresh dill, plus sprigs for garnish
-1 teaspoon salt
-Freshly ground pepper to taste
-3/4 cup low-fat plain yogurt

Curried Carrot SoupIngredients

-3 tablespoons canola oil
-2 teaspoons curry powder
-8 medium carrots, peeled and thinly sliced
-4 medium stalks celery, thinly sliced
-1 medium onion, coarsely chopped
-5 cups reduced-sodium chicken broth
-1 tablespoon lemon juice
-1/2 teaspoon salt
-Freshly ground pepper to taste

Yucatan Lemon SoupIngredients

-4 cups reduced-sodium chicken broth
-1 medium onion, cut into quarters
-2 jalapeno peppers, seeded and quartered
-8 cloves garlic, crushed and peeled
-3 tablespoons finely grated Meyer lemon zest (see tip)
-1/2 teaspoon cumin seeds
-One 4-inch cinnamon stick
-4 whole cloves
-1 pound raw shrimp (26-30 per pound),

Provençal Garlic SoupIngredients

-8 cups water
-3/4 cup garlic cloves
-1/4 cup extra-virgin olive oil
-1/2 cup sliced white onion
-1/3 cup sliced celery
-1/3 cup sliced fennel
-1/2 cup dry white wine
-4 fresh thyme sprigs
-1/2 teaspoon fresh rosemary leaves
-1 bay leaf
-5 cups chicken stock
-2 1/4 cups heavy cream
-1 slice coarse country-style bread, preferably day old, cut up

Mexican Meatball SoupIngredients

-1 tablespoon cooking oil
-1 small red onion, chopped
-2 jalapeno peppers, seeds and ribs removed, chopped
-1 zucchini (about 1/2 pound), cut into 1/2-inch dice
-2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
-1/2 teaspoon ground cumin
-1 quart canned low-sodium chicken broth or homemade stock
-2 cups water

Cream of Vegetable SoupIngredients

-1/3 cup unsalted butter
-2 potatoes, cut into cubes
-1 carrot, cut into cubes
-1/2 onion, cut into cubes
-2 small leeks, white part only, thinly sliced
-1 stalk celery, thinly sliced
-Bouquet garni
-3/4 cup whipping cream
-Salt and pepper, to taste
-Chopped fresh chervil or parsley, to garnish
-Crusty bread, for serving


  • 1 x 2.5 kg chicken, preferably free-range or organic
  • 3 medium onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 3 sticks of celery, trimmed and roughly chopped
  • 4 cloves of garlic, peeled
  • 4 fresh bay leaves
  • a few sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • 2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits
  • 1 small bunch of fresh flat-leaf parsley
  • 1 small bunch of fresh dill
  • For the matzo balls:

  • 4 large free-range eggs
  • 4 tablespoons chicken fat
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 130 g
  • 3

    Hot & Sour Soup Ingredients

  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • freshly ground white pepper
  • 1 thumb-sized piece of ginger
  • 250 g shitake mushrooms, cleaned
  • 225 g bamboo shoots, drained
  • groundnut oil, or vegetable oil
  • low-salt soy sauce
  • rice wine vinegar
  • 1 teaspoon runny honey
  • 1.5 litres hot organic vegetable stock
  • 150 g firm tofu
  • 2 spring onions
  • ½ bunch of chives
  • 1 large