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Golden Vegetable Soup Ingredients: 1 ounce unsalted butter 1 large carrot, cut into matchsticks 2 stalks celery, cut into matchsticks 1/4 lb rutabagas, cut into matchsticks (yellow turnip) 1/2 lb cauliflower, cut into florets 1 medium onion, sliced 1/2 teaspoon ground turmeric 32 fluid ounces vegetable stock chives, snipped,to garnish 4 servings 50 minutes 20 mins prep 1. Melt the butter and cook the vegetables for a few minutes, stirring every now and then. 2. Add the turmeric, cook for 1 minute. 3. Add the stock, bring to the boil and simmer for 20 minutes. 4. Serve garnished with the chives. Baked Soup Ingredients: 1 cup split peas 1 cup warm water 1 lb gravy beef, cut into bite-sized pieces 2-3 slices bacon, cut into bite-sized pieces 9 ounces onions, sliced 9 ounces carrots, sliced 9 ounces celery, sliced 3 teaspoons salt 1/4 teaspoon pepper 4 servings 27 hours 0 minutes 24 hrs 0 mins prep 1. A day before or 6-7 hours before you want the soup, wash the peas in cold water. 2. Remove any that are discoloured or that float. 3. Drain and then let soak in the warm water for three hours, in a large oven-proof pan. 4. After three hours, do not change the water but add the beef, bacon, onions, carrots, celery and seasonings. 5. Add cold water to just cover the ingredients, then bake tightly covered at 180 C or 350 F for three hours or until reduced by about a third. 6. Serve with lots of crusty bread. Leek Soup with Roasted Garlic and Parmesan Ingredients: 1 cup butter 1 cup flour 3 cups chicken broth, reduced by half (or 3 cans condensed) 3 cups dry white wine 2 tablespoons butter 2 cups leeks, chopped 1 red bell pepper, julienne fine 1 green bell pepper, julienne fine 1 head garlic, roasted 1 cup parmesan cheese, grated 1/8 cup soy sauce 3 tablespoons Worcestershire sauce 3 tablespoons honey 1 1/2 pints cream 1/2 cup butter 12 servings 1 hour 25 minutes 40 mins prep 1. Begin by preparing the roux. 2. Melt the butter in a large stock pot. 3. Add the cup of flower a little at a time whisking briskly to avoid lumps. 4. After all the flower is in, continue to whisk and cook for at least 3 min. 5. (5 is better). 6. Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk. 7. as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated. 8. In a sauté pan, melt the 2 Tbs. 9. of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux. 10. Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey. 11. Let simmer for 1/2 hour stirring often. 12. Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish. 13. Serve soon. 14. this soup also keeps well refrigerated for up to a week. Blue Cheese and Bacon soup Ingredients: 25 g butter 2 leeks (white part only, halved lengthways, washed well and chopped) 50 g sliced mushrooms 1/2 small cauliflower, broken into florets 350 ml chicken stock 75 g blue cheese 6 slices bacon, cooked and crumbled 6 servings 30 minutes 10 mins prep 1. heat butter in large saucepan over med heat until foam subsides. 2. add leeks, mushrooms and cauliflower. 3. cover and cook, stirring occasionally for 5 minutes. 4. add stock and bring to boil. 5. lower heat, cover and simmer for 10 minutes. 6. transfer mixture to a food processor. 7. add blue cheese and puree for 1 minute or until smooth. 8. serve immediatley with crumbled bacon on top. Sausage Bean Soup Ingredients: 2 tablespoons olive oil 120 g bacon, diced 1 large carrot, sliced 1 onion, finely chopped 1 stalk celery, chopped 1 potato, diced 1 liter chicken stock 2 (400 g) cans haricot beans, drained and rinsed 1-2 bay leaf 4 good quality sausages (one with garlic is nice) chopped parsley 4 servings 50 minutes 10 mins prep 1. Warm the oil in a large, heavy bottomed pot. 2. Put the bacon in first and let it cook for a couple minutes, then add the onion, celery, carrot and potato. 3. Let them cook a few minutes until they start to soften. 4. Pour in the chicken stock, then the beans, bay leaf and sausages. 5. Bring to a boil, then turn down the heat so the liquid simmers gently. 6. Leave for 30 minutes, stirring from time to time and adjusting the seasoning with salt and pepper. 7. Just before serving, take out the sausages and cut them into bite-sized pieces. 8. Return them to the pan, stir in a good handful of fresh parsley and ladle into bowls. Celery and Stilton Soup Ingredients: 1 head celery, trimmed and the leaves reserved 1 tablespoon butter 2 medium onions 1 3/4 pints light vegetable stock or chicken stock kosher salt fresh ground pepper 4 ounces Stilton cheese 2 large egg yolks 5 ounces light cream 4 servings 1 hour 15 minutes 30 mins prep 1. Melt the butter in a large, heavey-based saucepan. 2. Chop celery and add this, the celery leaves and the onions to the pan. 3. Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly. 4. Bring to boil then simmer, uncovered for about 30 minutes until the vegebables are tender Allow soup to cool slightly, then blend to puree. 5. Press through a sieve to removed any fibres and return to a clean pot. 6. Reheat gently, but do not boil. 7. Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste. 8. Beat together the egg yolks and cream and to obtain a smooth consistancy, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture. 9. Add the mixture to the pan and cook gently, stirring constantly until soup is thickened. 10. Do not allow to boil. 11. Adjust seasonings. Chicory and Bacon Soup Ingredients: 6 slices pancetta or bacon (unsmoked) 3 1/2 tablespoons vegetable oil 1 onion, finely chopped 1 clove garlic, minced 3 heads chicory lettuce 50 g butter 1/2 medium lemons, juiced 150 ml dry white wine 1 bay leaf 1 medium floury potato, peeled,diced and rinsed 600 ml chicken stock 150 ml creme fraiche 1 tablespoon finely chopped parsley 2 slices white bread, thick 2 tablespoons finely grated parmesan cheese salt & freshly ground black pepper 4 servings 1 hour 5 minutes 20 mins prep 1. In a large, heavy-bottomed pot, fry the pancetta or bacon on both sides in just a bit of the oil until crisp. 2. Remove the bacon and lay on paper towel to drain while you make the rest of the soup. 3. Add the onion and garlic to the pot and cook over a low heat until softened, about five minutes. 4. Meanwhile, coarsely slice the chicory, discarding the root ends. 5. Add to the pan together with the butter. 6. Turn the chicory through the butter. 7. Keeping the heat low, cover the pan and cook for about ten minutes until the chicory starts to wilt. 8. Stir in the lemon juice and wine, let simmer for a few seconds, then add the potato to the pan, along with the bay leaf and stock. 9. Season with a bit of salt and pepper and bring to a boil. 10. Reduce the heat immediately and let simmer for 30 minutes. 11. Meanwhile, trim the crusts from the bread and cut into chunky cubes. 12. Heat the remaining oil in a frying pan. 13. When hot, add the bread cubes, tossing continually until golden all over. 14. Sprinkle with the parmesan, toss again, then tip onto kitchen paper to drain. 15. Serve the soup with a dollop of creme fraiche, a handful of croutons, a crumble of pancetta or bacon and a sprinkling of parsley. Potato & Leek Soup Ingredients: 4 tablespoons butter or margarine 2 medium leeks or onions, chopped 2 lbs potatoes, peeled and sliced 3 cups milk 5 1/2 cups chicken stock 1/4 cup chopped fresh chives 1/2 teaspoon celery seeds or celery salt (don’t worry if you have neither) 1/4 teaspoon dried thyme 1 cup light cream salt & freshly ground black pepper Thickener 4 tablespoons cornstarch 4 tablespoons cold water Garnishes 1/2 cup chopped fresh chives 6 slices lean bacon, crisply fried and chopped or crumbled 8-10 servings 1 hour 20 minutes 20 mins prep 1. In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown. 2. Add the peeled and sliced potatoes, the milk, the stock,& the herbs. 3. Cover and simmer gently for about an hour or until potatoes are completely cooked through. 4. Stir together cornstarch and water. 5. Mix thoroughly. 6. Add to soup, stirring constantly to avoid lumping. 7. Cook for 5-10 minutes more, stirring occasionally, then puree the soup. 8. Add the cream and gently heat, but do not boil. 9. Season with salt and pepper. 10. Serve with garnishes. Pea and mint soup Ingredients: 2 cups fozen green peas 1 cup chopped romaine lettuce 1 cup fat-free low-sodium chicken broth 1/2 cup finely chopped onions 1/2 cup 1% low-fat milk 1/4 cup sour cream 3 tablespoons chopped fresh mint 1/4 teaspoon salt 1/4 teaspoon white pepper 4 servings 35 minutes 10 mins prep 1. Combine 1st 4 ingredients in a large saucepan; bring to a boil. 2. Stir in milk; reduce heat, and simmer uncovered for 15 minutes. 3. Place pea mixture in a blender; stand for 7 minutes. 4. Process till smooth. 5. Add mint, salt and pepper; blend for a minute. 6. Transfer to large saucepan and stir in sour cream. Haricot Bean Soup Ingredients: 1 onion, chopped 1/2 ounce unsalted butter 1/2 ounce whole-wheat flour 25 fluid ounces milk 1 vegetable stock cube, crumbled 1 (14 ounces) can haricot beans, drained 1 tablespoon fresh parsley, chopped 2 tablespoons sour cream 4 servings 45 minutes 10 mins prep 1. Sauté the onion in the butter until soft. 2. Stir in the flour and cook for 1 minute. 3. Blend in the milk and sprinkle in the stock cube. 4. Heat gently, stirring continuously, until the soup thickens, boils and is smooth. 5. Stir in the beans and parsley and heat through. 6. Just before serving, stir in the sour cream. Celery Soup Trafalgar Ingredients: 1 head fresh celery, chopped 1 medium onion, sliced 10 fluid ounces low sodium vegetable broth 20 fluid ounces milk 1 tablespoon plain flour 1/2 ounce unsalted butter 10 fluid ounces table cream salt, to taste fresh ground black pepper, to taste 1 pinch nutmeg 6 servings 2 hours 5 minutes 20 mins prep 1. Put the celery into a large saucepan with the onion and vegetable stock. 2. Bring to the boil and simmer for 30 minutes. 3. Add the milk, bring back to the boil and then simmer until it is tender, for about 40-60 minutes. 4. Take it off the heat, cool a little, then sieve or liquidize until it is very smooth. 5. Blend the flour and the butter into a firm paste. 6. Return the soup to the heat and drop small pieces of the butter paste into it, stirring all the time. 7. Simmer gently until the soup has thickened slightly. 8. Remove from the heat and add the cream, salt, pepper and nutmeg. 9. Reheat gently but do not boil. Garlic Tomato Soup Ingredients: 64 fluid ounces hearty chicken stock 4-6 large very ripe garden tomatoes, cleaned,peeled and chopped 1 large sweet onions, peeled and in chunks 3 tablespoons chopped garlic 1/2 loaf crusty sourdough French bread, cut into bite-size pieces 1/2 lb brie cheese, cut into bite-size pieces 1/8 cup chopped cilantro 4-6 servings 50 minutes 20 mins prep 1. Combine chicken stock, tomatoes, onions and garlic into a large soup pot. 2. Bring to a boil, cover, and simmer for ½ hour. 3. Add salt and pepper to taste. 4. In a separate bowl, combine the bite-size bread and cheese. 5. Divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro. Broccoli Gloucester Soup Ingredients: 1 large yellow onion 2 lbs broccoli 1 bay leaf 3 tablespoons unsalted butter 8 fluid ounces dry vermouth 1/2 lb double Gloucester cheese (or any mild, cheddar style cheese) 3 cups cream or milk salt white pepper 6-8 servings 50 minutes 15 mins prep 1. Peel the onion and slice thinly. 2. Clean the broccoli well and remove any leaves from the stalks. 3. Cut the stalks into thin medallions, and cut the florets into roughly 2-inch chunks. 4. You may want to reserve 4 or 6 nice florets to steam and use as garnish in the finished soup bowls. 5. Melt the butter in a 6-quart soup pot and add the onion and broccoli pieces. 6. Sauté until softened, but don't brown the onion. 7. Add the vermouth and let it come to a simmer. 8. Grate the cheese (for a real treat, use Stilchester cheese if you can find it) and add to the soup pot. 9. Purée in a food processor or with a hand held blender until well puréed and the cheese is incorporated. 10. Return to the pot and add the milk or cream and add salt and white pepper to taste. |
