Tag Archives: soup

Butternut Squash Soup

The 60th of 100 recipes chosen from the blog to go into my cookbook, you can usually find several portions of this soup in my freezer, ready for a quick lunch or starter with friends – gorgeous!

This is a wonderful, warming soup that is so comforting but made extra special with one of my favourite additions: truffle oil! A lovely lunch on a dreary grey day, this soup is also an excellent dinner party starter and has been served up to most of our friends, all of whom love it!

Serves 6 – 8

What you need…

2 chicken stock pots (I use Knorr)

1 litre hot water from the kettle

Glug of olive oil

1 teaspoon of Italian seasoning or sage

3 cloves of garlic, chopped

I red onion, roughly chopped

2 medium carrots, peeled and roughly chopped

2 celery sticks, trimmed and roughly chopped

3 sprigs of rosemary

1 red chilli, de-seeded and finely chopped

Sea salt and black pepper to taste

1kg butternut squash

Truffle oil to serve (my favourite is Carluccio’s Olio al Tartufo Bianco – some other brands taste too oily)

What to do…

First, make some chicken stock by dissolving the chicken stock pots into the water – use a balloon whisk to hasten the process. Set aside.

Then, in a large saucepan, pour in your glug of olive oil and warm over a moderate heat.

Add the Italian seasoning/sage, garlic, onion, carrots, celery, rosemary, chilli, salt and pepper. Turn down heat to low and leave to soften for 15 minutes.

Add the butternut squash and stock, bring to the boil. Then cover and simmer for 30 minutes.

Remove the rosemary stems and then tip the whole lot into a blender (you will need to do this in batches) and whizz to produce this wonderful, comforting soup.

Serve drizzled with a little truffle oil – lusciously yummy!

Inspired by…

Jamie Oliver

How easy…

It really doesn’t come any easier than this! You can also make it a couple of days before you want it – keeping it in the fridge – and it freezes really well. So, quite often, I’ll double up on the ingredients, freezing half.

 

 

 

 

Cauliflower and Chestnut Soup

The 46th of 100 recipes chosen from the blog to go into my cookbook, this is a gorgeous soup that really is a ‘hug in a bowl’ – perfect for right now.

This soup was described as a ‘hug in a bowl’ and I totally agree.  Absolutely delicious with the delicate cauliflower flavour being beautifully complemented by the earthiness of the chestnuts and rich decadence of the cream. Simply delightful, comforting and the perfect antidote to a dreary, cold day!

Serves 4

What you need…

Splash of olive oil

1 large red onion, chunked

1 large cauliflower, chunked into florets

250ml milk

850ml vegetable/chicken stock

150ml double cream

Sea salt and black pepper

200g vacuum-packed chestnuts

25g Parmesan, shaved

Drizzle of truffle or olive oil, to serve

What to do…

Heat the oil in a large saucepan and chuck in the onion, cooking over a low heat for 10 minutes, until softened. Tip in the cauliflower, milk and stock and bring to a simmer, cooking for a further 15 minutes until the cauliflower is tender. Pour in the cream and season with salt and pepper. Bring to the boil and then remove from the heat. Chuck in the chestnuts and pour the lot into a blender, whizzing until smooth.

Serve your hug in a bowl topped with Parmesan, black pepper and a drizzle of truffle or olive oil. Simple and gorgeous!

Inspired by…

bbcgoodfood.com

How easy…

Delightfully!

 

Crab and Prawn Coconut Soup

The 23rd of 100 recipes chosen from the blog to go into my cookbook, this soup makes for an absolute delicious starter. Since finding the recipe, I have returned to it again and again – it’s always received with much delight!

I love this crab and prawn coconut soup: it’s delightfully light, tasty and fragranced but also has enough about it to pass as a substantial starter or light lunch. The seafood flavours are beautifully emphasised by the influences of the lemon grass, fish sauce and coriander – it’s absolutely lovely and you can knock it up in a flash – definitely going on my ‘supper party starters’ list, so if you’re coming around, expect it – you’ll enjoy!

Serves 2

What you need…

Splash rapeseed oil

2 garlic cloves, peeled and chopped

2cm fresh ginger, peeled and then grated

1 lemon grass stem, trimmed and sliced

Pinch hot chilli powder

200g cooked crab meat

500ml boiling water from the kettle

1 fish stockpot (I use Knorr)

200g coconut milk

1 tablespoon fish sauce

225g raw, peeled prawns

2 spring onions, trimmed and sliced

Juice of ½ lemon

Good handful chopped fresh coriander

What to do…

In a jug, pop in your stockpot and then pour in 500ml boiling water from the kettle. Whisk with either a fork or small balloon whisk to dissolve and then set your stock aside.

In a large saucepan over a moderate heat, splash in the oil and add the garlic, ginger, lemon grass and chilli powder.  Cook until golden. Tip in the crab meat, stock, coconut milk and fish sauce. Bring to the boil and then reduce the heat to a simmer. Add the crab meat and the prawns and cook until the prawns are just pink. Then add the spring onions, lemon juice and coriander. Enjoy this lovely, light fragrant soup – quite delicious!

Inspired by…

Rachel Allen

How easy….

Very easy, quick and simply delightful!

Stilton Soup

I don’t know about you, but inevitably there is a bit of Stilton lurking in our fridge after the festivities and there are only so many times that even I can enjoy cheese and crackers with or without poached pears so this soup is a fabulous recipe for using any leftovers of this lovely delicacy.  It’s absolutely lovely: smooth, rich and really, really flavoursome. Delia reckoned that this recipe would serve 4 – 6 people as a starter but I decided to serve it as an ‘amuse bouche’ (defined as ‘a little bit of food which is served before the meal to stimulate the appetite) in tiny cups, simply because it is sooooo rich. It’s a lovely little taster to kick off a dinner! And there’s no problem with the leftovers – having served four, the rest can be divided into freezer containers, available for a couple of other dinners!

Serves 12 as an Amuse Bouche

What you need…

Splash of rapeseed oil

3 shallots, chopped

1 leek, cleaned and sliced

1 large potato, peeled and chopped into chunks

1 heaped tablespoon plain flour

570ml water, boiled from the kettle

1 chicken stockpot (I use Knorr)

150 ml dry still cider

110g Stilton cheese, cut into small chunks

275ml milk

1 tablespoon double cream

Sea salt and black pepper

What to do…

Melt the butter in a heavy-based saucepan, then add the vegetables and a pinch of salt. Pop the lid on and cook on a low heat for 10 minutes.

Meanwhile, using a small balloon whisk, stir the stockpot into the water until it has dissolved. Set aside your stock.

Stir the flour into the vegetables and, when evenly mixed in, gradually add the cider, stirring the whole time. Add the chicken stock, pop the lid back on the pan and simmer gently for 30 minutes.

Add the milk and Stilton and increase the heat to high. Stir until the cheese has melted and the soup is just below boiling point. Taste. Season. Taste. When you’re happy with the seasoning, stir in the cream.

Tip the whole lot into your blender and whizz until your Stilton soup is smooth and creamy. Serve – it really is rather delightful and has a definite indulgent feel to it – enjoy!

Inspired by…

Delia Smith,

How easy…

Really, really easy – no effort at all and I love the fact that you can freeze it, ready for future dinners!

Festive Jerusalem Artichoke and Pea Soup

I love this soup: warming, smooth and creamy but with a little flash of festive flavouring just to finish it off – it’s also minimal effort – a lovely gift of a lunch or starter.

What you need…

1 litre hot water from the kettle

2 chicken stock pots (I use Knorr)

500g Jerusalem artichokes, peeled and chunked

400g frozen peas

10g tarragon, finely chopped

20g parsley, finely chopped

Sea salt and black pepper

to garnish (optional)

3 tablespoons cranberry and port sauce (M&S do a good one)

3 tablespoons water

4 tablespoons fresh cranberries

12 vacuum-packed chestnuts

2 tablespoons butter

A splash of olive oil

What to do…

First, make a litre of chicken stock by dissolving the stock pots into the kettle water – a balloon whisk makes this very easy. Pour the stock into a large saucepan and tip in the Jerusalem artichoke chunks. Bring to the boil and then lower the heat and let them cook, gently bubbling for 25 minutes or until very soft. Go off and do something else (in my case – a quick whizz around the block with the dog).

Cook the peas from frozen in boiling water for 5 minutes, then drain them and refresh them by pouring cold tap water over them (retains their bright green colour).

Into your blender tip the artichokes and their cooking stock together with the herbs, salt and pepper drained peas – you’ll need to do this in batches – whizz until smooth. Return the soup to its saucepan and keep warm on a low heat.

In a wee saucepan, gently heat the cranberry and port sauce with the water and cranberries until they start to pop.

In a little frying pan, melt the butter with the oil and then gently sauté the chestnuts for a couple of minutes, until they are sweet and fragrant.

Serve your vibrant soup into deep bowls and then spoon a little of the cranberry mixture into the middle, topping with 3 chestnuts per person: warming, smooth, creamy and so comforting with that little flash of festive flavouring on the top.

Tip…

Once you’ve peeled each knobbly chunk of Jerusalem artichoke, chuck it into a bowl of water with a squeeze of lemon juice – prevents browning.

Inspired by…

Nigel Slater

How easy…

Low maintenance – it pretty much cooks itself and then you just need to whizz. The finishing touches create a bit of washing up but they’re worth it!

 

 

 

 

Cauliflower and Chestnut Soup

This soup was described as a ‘hug in a bowl’ and I totally agree. Absolutely delicious with the delicate cauliflower flavour being beautifully complemented by the earthiness of the chestnuts and rich decadence of the cream. Simply delightful, comforting and the perfect antedote to a dreary old Autumn day!

Serves 4

What you need…

Splash of olive oil

1 large red onion, chunked

1 large cauliflower, chunked into florets

250ml milk

850ml vegetable/chicken stock

150ml double cream

Sea salt and black pepper

200g vacuum-packed chestnuts

25g Parmesan, shaved

Drizzle of truffle or olive oil, to serve

What to do…

Heat the oil in a large saucepan and chuck in the onion, cooking over a low heat for 10 minutes, until softened. Tip in the cauliflower, milk and stock and bring to a simmer, cooking for a further 15 minutes until the cauliflower is tender. Pour in the cream and season with salt and pepper. Bring to the boil and then remove from the heat. Chuck in the chestnuts and pour the lot into a blender, whizzing until smooth.

Serve your hug in a bowl topped with Parmesan, black pepper and a drizzle of truffle or olive oil. Simple and gorgeous!

Inspired by…

bbcgoodfood.com

How easy…

Delightfully!

Chilled Cucumber and Crayfish Soup

Delicate and delightfully refreshing, this velvety chilled soup is perfect for a summer lunch with friends. The light, subtle flavour of the cucumber is uplifted with lemon and chilli oils and the added luxury of crayfish tails makes this little number a surprisingly lovely addition to a sunshiny day! It can also be cooked a day in advance of eating – perfect for summertime relaxation with friends and a bottle of crisp white!

What you need…

2 x screw top jars with lids

500g hot water from the kettle

1 vegetable stockpot (I use Knorr)

4 tablespoons olive oil

Squeeze of lemon juice

1 teaspoon dried, crushed chillis

100g unsalted butter

1 onion, finely chopped

2 garlic cloves, finely chopped

2 cucumbers, halved, deseeded and finely diced

1 tablespoon dill, finely chopped plus extra to garnish

1 tablespoon fresh mint leaves, finely chopped

400ml full-fat natural, creamy yogurt

Sea salt and black pepper

240g crayfish tails (yum!)

What to do…

First make a vegetable stock by using a balloon whisk to help dissolve the stockpot into the hot water from the kettle. Set aside.

Next, into one jar pour 2 tablespoons olive oil and a good squeeze of lemon juice. Pop on the lid, shake like mad and set aside. Likewise, with the second jar, pour in two tablespoons of olive oil and tip in the chillis. Pop on the lid, shake and set aside.

To the main event: melt the butter in a large saucepan over a low heat, tip in the onion and garlic and cook gently for 6-8 minutes or until softened but not brown. Tip in the cucumber and again cook gently for another 5 minutes – the aroma is quite delightful!

Pour in the stock and simmer for 5 minutes. Remove from the heat and cool for 15 minutes. Transfer to your blender, tip in the herbs and whizz until smooth. Set aside to cool completely and then gently stir in the yogurt. Season, taste and season again if necessary. Chill for anything between 2 hours and overnight.

When ready to serve, ladle the chilled soup into bowls, scatter in the crayfish tails, drizzle over the lemon and chilli-infused oils and garnish with a few sprigs of dill. Delightful!

Inspired by…

Waitrose.com

How easy…

Extremely and the fact that you can make it ahead is even better!

 

 

 

 

Spiced Haddock Chowder

Real comfort food this, it’s a thick, chunky and really flavoursome soup – an ideal lunch or supper that will surely brighten even the coldest and most miserable winter’s day – also dead easy to make!

Serves 4

What you need…

2 haddock fillets

568ml (1 pint) milk

4 bay leaves

10 peppercorns

25g butter

1 large onion, chopped

1 carrot, roughly chopped

½ swede, roughly chopped

1 large potato, peeled and roughly chopped

1 teaspoon mustard seeds

1 teaspoon turmeric

1 tablespoon plain flour

2 tablespoons flatleaf parsley, chopped

What to do…

Cut the haddock fillets in half and pop them into a saucepan with the milk, bay leaves and peppercorns. Bring to the boil and then pop the lid on, removing from the heat and leaving the flavours to infuse.

Melt the butter and then sauté the onion until just soft. Add the carrot, swede and potato together with the mustard seeds and turmeric and sauté the lot over a moderate heat, stirring the whole time, until lightly browned.

Use a slotted spoon to remove the haddock from the milk.

Scatter the flour over the vegetables cook over a moderate heat, stirring to evenly incorporate. Gradually pour in the infused milk, stirring as you go and then turn up the heat to create a thick sauce. Cook the vegetables in this sauce until they are soft (15 minutes or so).

Break up the haddock into bite-sized chunks and tip it into the pan to warm through.

Serve in rustic bowls (it’s that kind of a soup) with a little chopped parsley to garnish. Enjoy this soup that has the same warming effect as snuggling up in a warm blanket but with the added zing of a little spiciness.

Inspired by…

Nigel Slater

How easy…

A very easy-going, relaxed recipe, rather like the man himself

Broccoli and Stilton Soup

Baby, it’s cold outside but this soup is a real winter warmer! It’s also simplicity itself and is absolutely lovely, exuding the deep, rich flavours of the Stilton which are beautifully foiled by the broccoli – simply lovely and ridiculously simple to make. If you’ve got any leftover Stilton, this is definitely the way to go. I’m going to make sure that we regularly have some leftover Stilton!

Serves 4

What you need…

2 tablespoons rapeseed oil

1 onion, chopped finely

2 sticks celery, sliced

1 leek, sliced

2 medium potatoes, diced

1 knob butter

1 litre boiling water from the kettle

2 x chicken stockpots (I use Knorr)

1 head broccoli, roughly chopped

140g Stilton, roughly chopped

Sea salt and black pepper

What to do…

Heat the rapeseed oil in a large saucepan over a moderate heat. Add the onions and cook until soft. Add the celery, leek, potato and a knob of butter; stir everything together until the butter has melted. Pop on the lid and let the lot sweat for 5 minutes.

In a jug, use a balloon whisk to dissolve the chicken stock pots into the boiling water to create a litre of chicken stock.

Remove the vegetable saucepan lid and pour in the stock and any tough, chunky bits of broccoli stalk. Cook for 10 minutes until all the vegetables are soft.

Add in the rest of the broccoli and cook for another 5 minutes. Tip your soup into a blender and whizz until smooth. Return the soup to your saucepan and add the Stilton, stirring it gently over a low heat until the cheese has melted. Taste, season, taste again and adjust the seasoning if necessary.

Divide between 4 bowls and enjoy this wonderful winter warmer treat of a soup! (Or share between two of you and freeze the rest for another day)

Inspired by…

BBC Good Food

How easy…

Dead easy! I carried on unpacking shopping and sorting out admin whilst it cooked itself!

Creamy Artichoke Soup with Parmesan-Coated Peelings

Simply gorgeous! I’ve had this recipe for a couple of years but had difficulty locating the lumpy bumpy tubers called artichokes. Spotted in Waitrose this week, I thought I’d give this a go. Having never tried artichokes, I had no idea what to expect so I was delighted to taste a gorgeous soup that is distinctive, smooth and elegant. We had it for supper but it would make a fabulous (and easy) dinner party starter – give it a go!

Serves 4

What you need…

1 x baking sheet, lined with baking parchment

Juice ½ lemon

500g Jerusalem artichokes

2 teaspoons rapeseed oil

25g butter

1 onion, roughly chopped

1 x 140g floury potato, roughly chopped

Sea salt and black pepper

600ml boiling water from the kettle

2 chicken stockpots (I use Knorr)

3 tablespoons double cream

1 tablespoon Parmesan cheese, finely grated

1 rosemary sprig, leaves picked and finely chopped

What to do…

Half-fill a large bowl with tap water and squeeze in the lemon juice. Peel the artichokes and cut them into chunks, chucking them into the lemony water. Toss the peelings into a separate bowl, add the oil and stir in. That’s the prep done!

Melt the butter in a large saucepan and add the onion, potato, sea salt and black pepper. Drain the artichokes and tip them in as well. Cover the pan and sweat the vegetables over a low heat with the lid on for 15 minutes, stirring occasionally.

Preheat your oven to 200°c / 400°f / gas 6.

Use a balloon whisk to dissolve the stockpots into the boiling water and then pour it over the vegetables. Pop the lid back on and simmer for 10-15 minutes or until the artichokes are tender.

Tip the lot into your blender and whizz until smooth. Tip back into the saucepan, stir in the cream, taste and adjust the seasoning to suit.

Meanwhile, prepare the artichoke peelings to garnish. Spread the oiled peelings over your baking tray and pop in the oven for 5 minutes. Turn them over and scatter with Parmesan and rosemary. Cook for a further 5 minutes.

Pour this gorgeous soup into four bowls and garnish with the Parmesan peelings – just divine!

What Jerusalem artichokes are all about…

From the sunflower family and also known as sunchokes, these tubers grow underground and look like large, lumpy, bumpy knobs of ginger. They taste slightly nutty and smoothly savoury: a cross between an artichoke heart and the best potato you’ve ever had!

Inspired by…

bbcgoodfood.com

How easy…

Really easy; the only tricky and somewhat time-consuming bit is peeling the artichokes because they’re so knobbly.