Catalan soup

Catalan soup ( for 6 people)
















Ingredients:-

1. 1 tablespoon vegetable oil
2. 900g/2lb beef mince
3. 2 carrots, chopped
4. 2 onions, chopped
5. 2 tomatoes, chopped
6. 25g/1oz plain flour
7. 1.2 litres/2pt hot vegetable stock

Directions:-

Heat the oil in a flameproof
casserole dish over a medium heat.
Sauté the beef until it is just
cooked, then remove and keep to
one side. Sauté the carrots, onions
and tomatoes in the same pan for
a few minutes, stirring continuously
to prevent sticking.

• Blend in the flour using a wooden
spoon, and cook for a few more
minutes. Return the cooked mince
to the casserole.

• Cover the mixture with the hot
stock, and simmer the soup gently
for about 45 minutes. Serve hot.



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Carrot & coriander soup

Carrot & coriander soup ( for 6 people)












Ingredients:-

1. 175g/6oz onion, diced
2. 50g/2oz butter
3. 500g/1lb 2oz carrots, sliced
4. 1 garlic clove, finely chopped
5. 1.2 litres/2pt vegetable stock
6. 2 teaspoons caster sugar
7. 150ml/5fl oz whipping cream
8. 2 tablespoons chopped fresh
9. coriander leaves
10. salt and freshly ground
11. black pepper

Directions:-

• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent. Add the carrots to the
pan, and cook, stirring from time to
time, for a further 5 minutes.

• Add the garlic and stock. Season
with salt and pepper and the
sugar. Bring to the boil, reduce the
heat and simmer for 30 minutes.

• Pour the contents of the pan into
a blender or food processor, and
blitz to a purée. Pour back into a
clean pan, and add the cream and
coriander. Taste and adjust the
seasoning, then heat the soup
through gently, stirring. Serve hot.

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Boston bean soup

Boston bean soup [for 4 people]

Ingredients:-

1. 850g/13⁄4lb canned cooked pinto
2. beans, drained
3. 2 tomatoes, chopped
4. 1 celery stick, sliced
5. 1 medium onion, chopped
6. 1 bay leaf
7. 450ml/3⁄4pt beef stock
8. salt and freshly ground
9. black pepper

Directions:-

• Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat.

• Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf.

• Pureé half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.

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Borscht soup

Borscht soup





















Ingredients:-

1. 900g/2lb large raw beetroot
2. 225g/8oz onion, diced
3. 225g/8oz leeks, sliced
4. 2 celery sticks, chopped
5. 50g/2oz butter
6. 600ml/1pt chicken stock
7. 1 bay leaf
8. 150ml/5fl oz soured cream
9. salt and freshly ground
10. black pepper

Directions:-

• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.

• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.

• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.



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Bacon & split pea soup

Bacon & split pea soup



Ingredients:-

50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper



Directions:-

Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.

• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.

• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.

• Stir in the parsley and single cream. Keep warm.

• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.


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Chilled avocado soup

Chilled avocado soup

serves 4










Ingredients:-

2 ripe avocados,
600ml/1pt chicken stock,
2 tablespoons lemon juice,
2 tablespoons chopped fresh chives,
1⁄2 teaspoon chilli powder,
salt,
2 tablespoons sour cream, to serve.



Directions:-

• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.

• To serve, add the sour cream, stir
through and serve the soup chilled.

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Jerusalem artichoke soup

Jerusalem artichoke soup



Ingredients:-

1 onion, sliced,
50g/2oz butter,
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced,
600ml/1pt milk,
salt and ground white pepper.



Directions:-

• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.

• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.

• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.

• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.



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How to cook Almond soup

Almond soup


ingredients:-

225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper


Procedure:-

Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside.

• Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining stock to a simmer in
a heavy saucepan. Add the beurre
manié in small knobs, whisking
vigorously after each addition until
completely dissolved. Whisk in the
almond paste until smooth, then
cook gently for 30 minutes.

• Strain the soup through a sieve into
a clean pan. Add the cream, and
season with salt and pepper.
Reheat gently and serve.

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