Category: Soups

Parsley Soup

Just occasionally, I end up with a huge bunch of parsely when all I really need is a relatively small amount. Here’s a tasty way to use up the excess so that it doesn’t go to waste. Planning serves: 4

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Celery and Stilton Soup

This one’s entirely down to me. This is one of jolly old England’s classic combinations of flavours turned into a warming soup. These quantities make about a pint/550 ml so you can have either two steaming bowlfuls or four nicely

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French Onion Soup

This is my take on what is probably the ultimate winter-warmer classic. My variation is the stock. I always found beef stock such a fag to make and, frankly, it never seemed terribly successful (entirely down to me, of course).

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Roasted Red Pepper Soup

Developed from an idea in a Waitrose Seasons magazine – yet to be tried. I want to roast the peppers whole so as to profit from the juices that accumulate inside. This means they’ll need seeding after roasting. Served with

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Nettle Soup

It may sound bizarre but, once a year when the stinging nettles are young and fresh (usually early April), they make a great soup. The colour can be a stunning green. Take care and, using some good rubber gloves or

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Crème Cressonière

I’d been wanting to make this French classic for some time. On investigating the recipes, though, the true classic seemed very rich, containing not only cream but also being thickened with potato and egg yolks. That would be perhaps a

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Carrot and Orange Soup

In my opinion, carrots can be a fairly tedious vegetable; colourful and indispensable for stocks and coleslaw but then life can get dull. I don’t really know why, probably a colour thing, but I tried combining carrots with orange in

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Asparagus Soup

This is a terrific way to use up the great tasting stems of asparagus when the tips have been used in another dish (such as in Vegetables for Fish). The other main ingredient being home made chicken stock from chicken

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