Tomato soup

ingredients:

2 rashers rindless streaky chicken, chopped
700g/1 1/2 lb tomatoes, peeled and chopped
1/2 teaspoon grated lemon zest
1 teaspoon soft brown sugar
900ml/1 1/2pt vegetable stock
1 large onion, sliced
1 garlic clove, crushed
1/2 teaspoon chopped fresh thyme
1 tablespoon double cream
salt and freshly ground
black pepper
1 tablespoon chopped fresh chives, to serve
1 tablespoon chopped fresh
flat-leaf parsley
25g/1oz butter

How to cook?

1. Heat the butter in a heavy pan. Sweat the onion for a few minutes until soft. Add the garlic and chicken. Fry for 2 minutes without browning the chicken. Add the tomatoes and fry for a further 2 minutes. Add the other ingredients except the cream and chives. Cook, covered, for 25 minutes.
2. Blend or process the soup into a puree, and adjust the seasoning if necessary. Add a dollop of cream and the chives to each bowl to serve.

French bean soup

ingredients

550g / 1 lb 4oz canned cooked
cannellini beans, drained
1 tablespoon olive oil
1 onion, chopped
125ml / 4fl oz white wine
3 sprigs of fresh rosemary
1/4 teaspoon ground white pepper
2 celery sticks, thinly sliced
3 garlic cloves, minced
400ml / 14 fl oz vegetable stock
100g/4oz mozzarella cheese, grated

How to cook?

• Calefaction the oil in a ample bucket over a medium-high heat. Add the onion, celery and garlic, and diaphoresis for 5 account until soft, active frequently.
• Add the actual capacity except the cheese, and accompany the admixture to the boil. Reduce the calefaction and awning the pan, again simmer for 10–15 minutes.
• To serve, abolish and abandon the rosemary sprigs. Ladle the soup into balmy bowls, and top anniversary confined with a little of the cheese.

Clam chowder

ingredients

8 celery sticks, chopped
700g / 1 1/2 lb onions, chopped
1.8kg / 4 lb red potatoes, diced
900g / 2lb canned clams with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml / 8 fl oz fish bouillon
2 teaspoons ground white pepper
225g / 8 oz butter
250g / 9 oz plain flour
3 garlic cloves, finely chopped
1.2 litres / 2pt milk

How to cook?

1. Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.
2. To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.
3. Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.