Red pepper soup

ingredients:

1 teaspoon sweet chilli sauce
salt and freshly ground
black pepper
4 red peppers
1/2 teaspoon dried mixed herbs
50ml/2 fl oz vegetable oil
1/2 teaspoon dried marjoram
1 red onion, sliced
2 garlic cloves, crushed
1 teaspoon mild curry paste
4 tomatoes
1 leek, white part only, sliced

How to cook?

• Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing and discarding the skin.
• Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.
• Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes. Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.
• Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.

Pumpkin soup

ingredients:

salt and freshly ground
black pepper
1 teaspoon ground nutmeg
300ml / 10 fl oz single cream
extra virgin olive oil for drizzling
900ml / 1 1/2pt milk
500g / 1 lb 2oz pumpkin, peeled, deseeded and cubed

How to cook?

• Put milk and pumpkin in a heavy saucepan. Add the nutmeg, and season with salt and pepper. Bring to the boil. Reduce the heat and simmer until the pumpkin is tender.
• Using a food processor or handheld blender, purée until smooth.
• Return to a clean pan, and stir in the cream. Check the seasoning and adjust if necessary, then gently reheat the soup.
• Serve hot, garnished with a drizzle of extra virgin olive oil.

Potato soup

ingredients:

salt and freshly ground
black pepper
8 rashers back bacon
200 g / 7 oz onion, chopped
600ml / 1 pt milk
1 teaspoon dried dill
450 g / 1 lb potatoes, cubed
275 g / 10 oz canned condensed
chicken soup

How to cook?

• In a ample saucepan, saute the bacon until crisp. Remove and cesspool on kitchen paper. Saute the onions in the bacon fat over a average calefaction until bendable and golden.
• Add the potatoes and abundant baptize to cover. Awning the pan, and baker for 15–20 account until the potatoes are tender.
• Activity calm the abridged soup and milk until smooth, and add to potato mixture. Calefaction but do not allow to boil. Season with alkali and pepper to taste, and activity in the dill.
• Crumble the bacon and baptize on top to garnish. Serve hot.

Oyster soup

ingredients:

50 g / 2 oz butter
2 tablespoons finely chopped
50 g / 2 oz plain flour
12 large oysters, shucked and quartered
1 lemon, cut into wedges,to serve
900ml / 1 1/2 pt fish stock
fresh flat-leaf parsley

How to cook?

• Heat the adulate and, application a board spoon, activity in the abrade and baker for 2 minutes. Activity in the stock slowly, until bland and thick.
• Put the oysters in the banal and simmer for no added than 3 minutes.
• Sprinkle the soup with the parsley and serve with auto wedges.

Oxtail soup

ingredients:

2 sprigs of fresh flat-leaf parsley
1 bay leaf
1 carrot, diced
2 celery sticks
salt and freshly ground
2 tablespoons pearl barley
1 tablespoon plain flour mixed with 2 tablespoons water
1 large onion, diced
black pepper
25 g / 1 oz beef dripping
2 oxtails

How to cook?

• Melt the decrepit in a abundant saucepan. Fry the oxtails, onion and allotment until brown, again add 1.2 litres / 2 pt water.
• Tie the celery, parsley and bay blade together, and add to the soup.
• Bring to the boil, add the fair barley and simmer for 4 hours, bribery off any algae that rises to the surface.
• Remove the ample basic and celery, parsley and bay leaf, again thicken the soup with the abrade paste, active all the while.
• Season with alkali and pepper, and serve hot.

Mulligatawny

ingredients:

2.4 litres/4 pt chicken stock
salt and freshly ground black pepper
200 g/7 oz long-grain rice
150 ml/5 fl oz whipping cream, gently warmed
1 garlic clove, minced
1/4 teaspoon ground cumin
3 celery sticks, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, white part only, thinly sliced
2 dessert apples, peeled, cored and diced
6 cloves, finely crushed
1 tablespoon curry powder
225 ml/8 fl oz plain yogurt
2 tablespoons lemon juice
1/4 teaspoon ground ginger
50 g/2 oz butter
1 roasting chicken, cut into serving pieces

How to cook?

• Combine the garlic and spices. Melt the adulate in a ample abundant frying pan over a medium-high heat. Add the craven and sauté until agilely browned on all sides. Transfer the craven to a goulash dish.
• Drain all but 1 tablespoon of the fat from the frying pan. Add the celery, onion, carrot, leek and aroma mixture, and alloy able-bodied until the spices are aromatic. Add a baby bail of banal and baker over a low heat, active constantly, until the vegetables are tender. Add to the chicken.
• Stir the actual banal into the goulash dish, and division with alkali and pepper. Cover and simmer for 30 minutes.
• Remove the craven with a slotted beanery and set aside. Add the rice to the soup and abide affable for a added 15 minutes.
• When the craven is air-conditioned abundant to handle, cut into bite-sized pieces, auctioning the derma and bones. Return the craven to the soup. Peel, amount and dice the apples, and alloy into the soup with the yogurt. Simmer for 10 minutes.
• Stir in the auto juice, again alloy in the cream. Taste and acclimatize the condiment if necessary. Serve hot.

Mushroom soup

ingredients:

900ml / 1 1/2 pt chicken stock
pinch of freshly grated nutmeg
350g/12oz mushrooms, finely chopped
2 tablespoons fresh breadcrumbs (without any crust)
1/2 garlic clove
2 tablespoons double cream
salt and ground black pepper
50g/2oz butter
3 tablespoons chopped fresh flat-leaf parsley

How to cook?

• Saute the augment with the adulate in a abundant bucket for a few minutes. Add the parsley and cook, stirring, until soft.
• Add the breadcrumbs and garlic, activity and cascade in the craven banal with a compression of nutmeg. Season with alkali and pepper. Bring to the abscess and simmer for 15 minutes.
• Puree the soup in a aliment processor or blender until smooth. Return to a apple-pie pan, activity in the chrism and reheat gently. Serve hot.

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