Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened.
Add the potato, cover and cook for 10 minutes, stirring occasionally.
Pour in the stock, add the nutmeg and salt and pepper then bring to the boil.
Cover and simmer for 20 minutes until the potato is soft.
Reserve a few tiny spinach leaves and add the rest to the pan.
Re-cover the pan and cook for 5 minutes until just wilted.
Purée the soup in batches in a blender or food processor until smooth, then pour back into the saucepan, mix in the milk and set aside.
Cut the haddock into two pieces, cook in a steamer for 8–10 minutes until the fish flakes when pressed with a knife. Put the quail’s eggs into a small saucepan of cold water, bring to the boil and simmer for 2–3 minutes, drain, rinse with cold water and peel off shells.
Mix the 2 hen egg yolks with the double cream. Stir into the soup and bring just to the boil, still stirring. Taste and adjust the seasoning if needed. Flake the fish, discarding the skin and bones, make small mounds in the base of 6 shallow serving bowls and top with the quail’s egg halves. Ladle the soup around the fish and eggs and garnish with tiny spinach leaves and pepper.
Notes / Tips / Wine Advice:
For cream of nettle soup, make up the soup as above using 200 g (7 oz) young nettle tops instead of the spinach. (Pick nettles using rubber gloves so that you don’t get stung and rinse the leaves well in cold water.) Purée the soup in a blender or food processor and finish with milk, egg yolks and cream, as above. Garnish with diced smoked ham.
500gmusselsscrubbed and beards removed, any cracked or open mussels discarded
Instructies
Heat the oil in a large shallow saucepan, add the spring onions, red pepper, garlic and ginger and fry for 2 minutes. Stir in the curry paste and cook for 1 minute, then mix in the coconut milk, stock, fish sauce and lime rind. Bring to the boil and simmer for 5 minutes.
Snip half the coriander into the soup using scissors. Add the mussels then cover and cook for 8–10 minutes until the mussels have opened.
Scoop the mussels out of the soup with a slotted spoon and put on to a large plate. Discard any shut mussels then reserve half the opened mussels in their shells for garnish. Take the remaining mussels out of their shells and stir them back into the soup. Ladle the soup into bowls, top with the reserved mussels in shells and garnish with the remaining snipped coriander. Serve with warm crusty bread for dunking into the soup.
Notes / Tips / Wine Advice:
For saffron mussel soup, fry 3 sliced spring onions, 2 cloves finely chopped garlic, ½–1 deseeded and finely chopped large mild red chilli according to taste, ½ a red pepper and ½ a yellow or orange pepper, deseeded and diced in 1 tablespoon olive oil until softened. Add 3 large pinches of saffron threads, 150 ml (¼ pint) white wine and 750 ml (1¼ pints) fish or vegetable stock. Season with salt and pepper and simmer for 5 minutes. Add the mussels as above then cover and simmer until the shells have opened. Serve in shallow bowls garnished with snipped parsley.
2tablespoonschopped chivesor tops of 2 spring onions, chopped
Instructies
Heat the butter in a saucepan, add the onion and fry for 5 minutes until just beginning to soften. Stir in the potato and apple, cover and fry gently for 10 minutes, stirring occasionally.
Reserve the tiny celery leaves from the centre of the celery for garnish and keep in a bowl of cold water until needed. Thickly slice the rest of the stems and add with the larger leaves to the onion and stir-fry for 2–3 minutes. Pour on the stock then season with salt and pepper and bring to the boil. Cover and simmer for 15 minutes until the celery is soft but still a pale green.
Purée the soup in batches in a blender or food processor until smooth. Return to the saucepan, stir in the milk and then reheat. Taste and adjust the seasoning if needed.
Stir half the diced cheese and half the walnuts into the crème fraîche, then mix in the chives or spring onion and a little salt and pepper. Ladle the soup into shallow bowls, then spoon the crème fraîche mixture into the centre. Sprinkle with the remaining cheese and nuts and add a little black pepper.
Notes / Tips / Wine Advice:
For apple & parsnip soup, omit the potato and celery adding 625 g (1¼ lb) diced parsnips when frying the apple. Stir in 1½ teaspoons crushed cumin seeds and ½ teaspoon turmeric, then mix in 900 ml (1½ pints) of vegetable or chicken stock and season. Bring to the boil then cover and simmer for 45 minutes. Purée and reheat with the milk. Make the Stilton and crème fraîche mixture as above, adding ½ teaspoon finely chopped red chilli instead of the walnuts.
Heat the oil in a large saucepan (or shallow sauté pan if possible) then add the onion and fry for 5 minutes until just beginning to soften. Add the fennel, reserving any green fronds for later, the potato and the garlic and fry for 5 more minutes, stirring.
Mix in the saffron, stock and white wine, then season with salt and pepper and bring to the boil. Cover and simmer for 15 minutes, stirring occasionally or until the potatoes are tender.
Add the spinach, tearing the larger leaves into pieces and cook for 2–3 minutes until just beginning to wilt. Taste and adjust the seasoning if needed. Scoop out most of the vegetables with a slotted spoon and divide between warmed shallow serving bowls. Add the eggs one at a time to the remaining hot stock, leaving a little space between them and simmer gently for 3–4 minutes until the whites are just set and the yolks are cooked to your liking.
Lift the poached eggs out of the soup carefully with a slotted spoon and place on top of the vegetables in the soup bowls. Ladle the stock around the eggs, top with any reserved and snipped green fennel fronds and sprinkle with black pepper. Serve with toasted olive ciabatta bread.
Notes / Tips / Wine Advice:
For creamy spinach & fennel soup, make the soup as above, with 1.2 litres (2 pints) stock and 150 ml (¼ pint) white wine. Purée the soup in batches in a blender or food processor when the spinach has just wilted. Reheat, omit the eggs, and serve topped with spoonfuls of crème fraîche and some fennel or dill fronds.
Heat the oil and butter in a saucepan, add the onion and fry for 5 minutes until softened but not coloured. Stir in the cauliflower florets and ginger, then the stock. Season with salt and pepper and bring to the boil. Cover and simmer for 15 minutes until the cauliflower is just tender.
Meanwhile, make the glazed seeds by heating the oil in a frying pan, add the seeds and cook for 2–3 minutes, stirring until lightly browned. Add the soy sauce, then quickly cover the pan with a lid until the seeds have stopped popping. Set aside until ready to serve.
Purée the cooked soup in batches in a blender or food processor, then pour back into the saucepan and stir in the milk and half the cream. Bring just to the boil, then taste and adjust the seasoning if needed.
Ladle the soup into shallow bowls, drizzle over the rest of the cream and sprinkle with some of the glazed seeds, serving the remaining seeds in a small bowl for further sprinkling.
Notes / Tips / Wine Advice:
For creamy cauliflower & cashew soup, heat the oil and butter as above then add the chopped onion and 50 g (2 oz) cashew nuts and fry until the onions are softened and the nuts very lightly coloured. Mix in the cauliflower florets and stock as above, then season with salt, pepper and a little grated nutmeg. Simmer for 15 minutes. Purée and finish with milk and cream as above, ladle into bowls and garnish with 50 g (2 oz) cashew nuts fried in 15 g (½ oz) butter until pale golden, then cooked for 1–2 minutes more with 1 tablespoon honey until golden and caramelized.
3whole star anise or similar amount in piecesplus extra to garnish
salt and pepper
crushed black peppercornsto garnish (optional)
Instructies
Heat the butter in a large saucepan, add the onion and fry gently for 5 minutes until softened. Add the pumpkin, toss in the butter and fry for 5 minutes, stirring.
Mix in the orange rind and juice, the stock and star anise. Season with salt and pepper and bring to the boil. Cover and simmer for 30 minutes, stirring occasionally until the pumpkin is soft. Scoop out the star anise and reserve.
Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Pour back into the saucepan and reheat. Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish each bowl with a whole star anise and a sprinkling of black pepper, or a slice of spiced orange and chilli butter. Serve with sesame bread rolls.
Notes / Tips / Wine Advice:
For homemade spiced orange & chilli butter, to serve as an accompaniment, beat 75 g (3 oz) butter with the grated rind of 1 orange, a large mild, deseeded and finely chopped red chilli, a pinch of ground turmeric and a pinch of ground cloves. Shape into a sausage then wrap in clingfilm. Chill then unwrap, slice and add to soup just before serving.
500gfirm white fishmonkfish, hake, haddock or cod, skinned and cubed
400gfrozen mixed seafooddefrosted, rinsed with cold water and drained
salt and pepper
½small French breadsliced and toasted
Instructies
Heat the oil in a large saucepan, add the onion and leek and fry gently for 5 minutes, stirring until softened. Meanwhile soak the saffron in 1 tablespoon boiling water.
Add the garlic and tomatoes to the pan and fry for 2–3 minutes then mix in the soaked saffron, wine, stock, thyme and some salt and pepper. Cover and simmer for 10 minutes.
Add the white fish, re-cover and simmer gently for 3 minutes. Add the mixed seafood, re-cover and simmer gently for 5 more minutes until all the fish is just cooked. Ladle into bowls and serve with toasted bread topped with spoonfuls of rouille (see below).
Notes / Tips / Wine Advice:
For homemade rouille, to serve as an accompaniment, drain 3 roasted red peppers from a jar, put into a blender or food processor with 2–3 garlic cloves, 1 teaspoon finely chopped red chilli (from a jar), 1 slice white bread torn into pieces, a large pinch of saffron threads soaked in 1 tablespoon boiling water and 3 tablespoons olive oil. Blend until smooth and spoon into a small bowl.
Melt the butter or margarine in a large saucepan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. Add the carrots and kale in batches, stirring all the time, and cook for 2 minutes.
Add the water, stock, lemon juice, potatoes and nutmeg, with salt and pepper to taste. Bring to the boil, stirring from time to time. Lower the heat, cover and simmer for 35 minutes or until all the vegetables are soft. Purée the mixture in batches in a blender or food processor, adding extra water if it is too thick.
Prepare the croûtons by cutting the bread into 1 cm (½ inch) cubes. Heat the oil in a large frying pan, add the garlic and cook over a moderate heat for 1 minute. Add the bread squares and fry, turning frequently, until evenly golden brown. Transfer the croûtons to kitchen paper with a slotted spoon to drain. Discard the garlic, then add the thinly shredded kale to the pan and fry, stirring constantly until crispy.
Taste the soup and adjust the seasoning if needed and reheat without boiling. Serve in heated soup plates with the garlic croûtons and crispy kale.
Notes / Tips / Wine Advice:
For spiced kale soup, fry the onion as above, add the carrots and kale in batches then stir in 1 teaspoon smoked paprika and 2 chopped garlic cloves and cook for 2 minutes. Continue as above, adding ¼ teaspoon dried crushed red chilli to the oil when frying the croûtons.
Heat the oil in a large saucepan, add the oxtail pieces and fry until browned on one side. Turn the oxtail pieces over and add the onion, stirring until browned on all sides. Stir in the carrots, celery, potatoes and herbs and cook for 2–3 more minutes.
Pour in the stock and ale, then add the mustard, Worcestershire sauce, tomato purée and butter beans. Season well with salt and pepper and bring to the boil, stirring. Half cover the pan and simmer gently for 4 hours.
Lift the oxtail and herbs out of the pan with a slotted spoon. Discard the herbs and cut the meat off the oxtail bones, discarding any fat. Return the meat to the pan, reheat then taste and adjust the seasoning if needed. Ladle into bowls, sprinkle with chopped parsley and serve with crusty bread.
Notes / Tips / Wine Advice:
For chillied oxtail & red bean soup, omit the bunch of mixed herbs and instead stir 2 finely chopped garlic cloves, 2 bay leaves, 1 teaspoon hot chilli powder, 1 teaspoon crushed cumin seeds and 1 teaspoon crushed coriander seeds into the vegetables. Then add the beef stock, a 400 g (13 oz) can chopped tomatoes, 1 tablespoon tomato purée and a drained 410 g (13½ oz) can of red kidney beans. Bring to the boil, simmer and finish as above.
Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. Add the squash, garlic and sage and fry for 5 minutes, stirring.
Pour in the stock and add the Parmesan rinds and salt and pepper. Bring to the boil then cover and simmer for 45 minutes until the squash is tender.
Scoop out and discard the sage and Parmesan rinds. Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Return to the saucepan and reheat. Add a little extra stock if needed then taste and adjust the seasoning.
Fill a small saucepan halfway with oil and heat until a cube of day-old bread sizzles the minute it is added. Then tear the sage leaves from the stems and add to the oil, frying for a minute or two until crisp. Lift out with a slotted spoon and put on to kitchen paper.
Ladle the soup into bowls, top with some of the crispy sage and a sprinkling of grated Parmesan, serving the remaining leaves and extra Parmesan in small bowls for diners to add their own as desired.
Notes / Tips / Wine Advice:
For Halloween pumpkin soup, fry the onion as above. Quarter a 1.5 kg (3 lb) pumpkin, scoop out the seeds, peel and cut into cubes and add to the onion and fry for 5 minutes. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon ground ginger instead of the garlic and sage, then pour in the stock. Cover and simmer for 30 minutes, then purée and reheat the soup as above. Serve with moon- and star-shaped croûtons cut with biscuit cutters.
