recipes

Onion, tomato & chickpea soup

A beautifully plated bowl of onion, tomato, and chickpea soup, featuring a rich, hearty broth made with caramelized onions, ripe tomatoes, and tender chickpeas. The bowl rests on a wooden table with soft, natural lighting highlighting the nourishing and comforting presentation.

Onion, tomato & chickpea soup

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 tablespoons olive oil
  • 2 red onions roughly chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons brown sugar
  • 625 g tomatoes skinned if liked, roughly chopped
  • 2 teaspoons harissa paste
  • 3 teaspoons tomato purée
  • 400 g can chickpeas drained
  • 900 ml vegetable stock or chicken stock
  • salt and pepper

Instructies

  • Heat the oil in a large saucepan, add the onions and fry over a low heat for 10 minutes, stirring occasionally until just beginning to brown around the edges. Stir in the garlic and sugar and cook for 10 more minutes, stirring more frequently as the onions begin to caramelize.
  • Stir in the tomatoes and harissa paste and fry for 5 minutes. Mix in the tomato purée, chickpeas, stock and salt and pepper and bring to the boil. Cover and simmer for 45 minutes until the tomatoes and onion are very soft. Taste and adjust the seasoning if needed.
  • Ladle into bowls and serve with warm tomato ciabatta.

Notes / Tips / Wine Advice:

For chillied red onion & bean soup, make up the soup as above but omit the harissa and add 1 teaspoon of smoked paprika and 1 split dried red chilli when frying the tomatoes, then swap the chickpeas for the same size can of red kidney beans. Serve with garlic bread.
————————————————————————————————–
Recipe Category Soup / Vegetables
Diets Vegetarian

Spring vegetable broth

A beautifully plated bowl of spring vegetable broth, featuring a light and clear broth filled with fresh seasonal vegetables such as asparagus, peas, carrots, and leeks. The bowl rests on a wooden table with soft, natural lighting, emphasizing the fresh and vibrant presentation.

Spring vegetable broth

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 teaspoons olive oil
  • 2 celery sticks with their leaves chopped
  • 2 leeks chopped
  • 1 carrot finely diced
  • 50 g pearl barley
  • 1.2 litres vegetable stock
  • 1 teaspoon English mustard
  • 125 g mangetout sliced diagonally (optional)
  • salt and pepper

Instructies

  • Heat the oil in a saucepan and add the celery, leeks and carrot. Cook over a medium heat for 5 minutes.
  • Stir in the pearl barley, stock and mustard, season to taste and simmer for 20–25 minutes. Add the mangetout, if liked, and simmer for 5 minutes.
  • Ladle into warmed soup bowls and serve piping hot.

Notes / Tips / Wine Advice:

For winter vegetable broth, make up the soup as above using just 1 chopped leek and adding 125 g (4 oz) finely diced swede. Simmer for 20 minutes then add 125 g (4 oz) finely shredded green cabbage instead of the mangetout. Simmer for 10 minutes then ladle into bowls and top with diced crispy grilled bacon.
————————————————————————————————–
Recipe Category Soup / Vegetables
Diets Vegetarian

Cock-a-leekie soup

Cock-a-leekie soup

Cock-a-leekie soup

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 tablespoon sunflower oil
  • 2 chicken thigh and leg joints, about 375 g
  • 500 g leeks thinly sliced, white and green parts kept separate
  • 3 smoked streaky bacon rashers diced
  • 2.5 litres chicken stock
  • 75 gstoned prunes quartered
  • 1 bay leaf
  • 1 large thyme sprig
  • 50 g long-grain rice
  • salt and pepper

Instructies

  • Heat the oil in a large saucepan, add the chicken joints and fry on one side until golden. Turn them over and add the white sliced leeks and bacon. Fry until the chicken is golden all over and the leeks and bacon just beginning to colour.
  • Pour in the stock, then add the prunes, bay leaf and thyme, season with salt and pepper and bring to the boil. Cover and simmer for 1½ hours, stirring occasionally until the chicken is falling off the bones.
  • Lift the chicken, bay leaf and thyme sprigs out of the soup with a slotted spoon and put on to a plate. Remove the skin and bones from the chicken then cut the meat into pieces. Return the chicken to the pan, adding the rice and green leek slices. Simmer for 10 minutes until the rice and leeks are tender.
  • Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve with warm, crusty bread.

Notes / Tips / Wine Advice:

For cream of chicken soup, omit the prunes and rice and use only 2 litres (3½ pints) stock. Add 250 g (8 oz) diced potato then bring to the boil and simmer for 1½ hours. Discard the herbs and purée the soup in batches in a blender or food processor. Stir in 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream. Reheat and serve with croûtons
————————————————————————————————–
Recipe Category Chicken / Poultry / Soup

Beef & barley brö

beautifully plated bowl of Beef & Barley Broth, featuring a rich, deep-brown beef stock filled with tender chunks of slow-cooked beef, pearl barley, and hearty root vegetables like carrots and celery. The bowl rests on a wooden table with soft, natural lighting highlighting the warm and rustic presentation.

Beef & barley brö

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 250 gbraising beef fat trimmed away and meat cut into small cubes
  • 1 large onion finely chopped
  • 200 g swede diced
  • 150 g carrot diced
  • 100 g pearl barley
  • 2 litres beef stock
  • 2 teaspoons dry English mustard optional
  • salt and pepper
  • chopped parsley to garnish

Instructies

  • Heat the butter in a large saucepan, add the beef and onion and fry for 5 minutes, stirring, until the beef is browned and the onion just beginning to colour.
  • Stir in the diced vegetables, pearl barley, stock and mustard, if using. Season with salt and pepper and bring to the boil. Cover and simmer for 1¾ hours, stirring occasionally until the meat and vegetables are very tender. Taste and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle with a little chopped parsley. Serve with warm potato bannocks or farls.

Notes / Tips / Wine Advice:

For lamb & barley hotchpot, substitute the beef for 250 g (8 oz) diced lamb fillet and fry with the onion as above. Add the sliced white part of 1 leek, 175 g (6 oz) each of diced swede, carrot and potato, then mix in 50 g (2 oz) pearl barley, 2 litres (3½ pints) lamb stock, 2–3 sprigs of rosemary and salt and pepper. Bring to the boil then cover and simmer for 1¾ hours. Discard the rosemary, add the remaining thinly sliced green leek and cook for 10 minutes. Ladle into bowls and sprinkle with a little extra chopped rosemary to serve.
————————————————————————————————–
Recipe Category Beef / Meat / Soup

Spiced lamb & sweet potato soup

A beautifully plated bowl of Spiced Lamb & Sweet Potato Soup, featuring a rich, aromatic broth with tender chunks of slow-cooked lamb, soft sweet potatoes, and warming spices. The bowl rests on a wooden table with soft, natural lighting highlighting the warm and inviting presentation.

Spiced lamb & sweet potato soup

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 tablespoon olive oil
  • 500 gstewing lamb on the bone
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons ras el hanout Moroccan spice blend
  • 2.5 cmpiece fresh root ginger grated
  • 2 litres lamb stock or chicken stock
  • 75 g red lentils
  • 300 g sweet potato diced
  • 175 g carrot diced
  • salt and pepper
  • small bunch of coriander to garnish (optional)

Instructies

  • Heat the oil in a large saucepan, add the lamb and fry until browned on one side, turn it over and add the onion. Cook until the lamb is browned all over and the onion just beginning to colour.
  • Stir in the garlic, spice blend and ginger, then the stock, lentils and salt and pepper. Bring to the boil then reduce the heat, cover and simmer for 1½ hours.
  • Add the sweet potato and carrot, bring back to a simmer then re-cover and cook for 1 hour. Lift the lamb out of the soup with a draining spoon, put on to a plate then carefully remove bones and excess fat, breaking the meat into small pieces. Return the meat to the pan and reheat if needed. Taste and adjust the seasoning if needed.
  • Ladle the soup into bowls, sprinkle with torn coriander leaves and serve with hot fennel flat breads.

Notes / Tips / Wine Advice:

For homemade fennel flat breads, to serve as an accompaniment, put 200 g (7 oz) self-raising flour and ½ teaspoon baking powder into a bowl. Add 1 teaspoon fennel seeds that have been roughly crushed using a pestle and mortar and a little salt and pepper. Add 2 tablespoons olive oil, then gradually mix in 6–7 tablespoons of water to make a soft dough. Cut the dough into 6 pieces, then roll each piece out on a lightly floured surface until a rough oval shape about the size of a hand . Cook on a preheated ridged frying pan for 3–4 minutes each side until singed and puffy.
————————————————————————————————–
Recipe Category Lamb / Meat / Soup

Smoked aubergine & tomato soup

A beautifully plated bowl of Smoked Aubergine & Tomato Soup, featuring a rich, deep-red broth made from fire-roasted aubergines and tomatoes blended with warming spices. The bowl rests on a wooden table with soft, natural lighting highlighting the smoky and flavorful presentation.

Smoked aubergine & tomato soup

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 large aubergines
  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 2 garlic cloves finely chopped
  • 1 lb plum tomatoes skinned and chopped
  • ½ teaspoon smoked paprika
  • 1 teaspoon caster sugar
  • 1 pint vegetable stock or chicken stock
  • salt and pepper

Anchovy toasts

  • 2 oz can anchovy fillets in oil drained, finely chopped
  • 2 tablespoons chopped chives
  • 3 oz butter
  • 1 small baguette or ½ French stick, sliced

Instructies

  • Prick each aubergine just below the stalk and cook under a hot grill for 15 minutes, turning several times until the skin is blistered and blackened. Transfer to a chopping board and leave to cool.
  • Heat the oil in a large saucepan, add the onion and fry, stirring for 5 minutes until softened. Meanwhile, cut the aubergines in half and use a spoon to scoop out the soft flesh, leaving the blackened skin behind.
  • Add the aubergine flesh and garlic to the onion and fry for 2 minutes. Mix in the tomatoes, smoked paprika and sugar and cook briefly, then stir in the stock and season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes.
  • Purée the soup in batches in a blender or food processor until smooth. Pour back into the saucepan and reheat. Mix together the anchovies, chives, butter and a little pepper. Toast the bread and spread with the anchovy butter. Ladle the soup into bowls and float the anchovy toasts on top. Serve immediately.

Notes / Tips / Wine Advice:

 
For smoked tomato soup, omit the aubergines and add 875 g (1¾ lb) skinned and chopped tomatoes to the fried onion and garlic. Flavour with smoked paprika as above then simmer with the stock, sugar and salt and pepper. Serve the puréed soup with a drizzle of chillied olive oil instead of the anchovy toasts.
————————————————————————————————–
Recipe Category Side Dish / Soup / Vegetables

Chilled lettuce soup

Yogurt, walnut & cucumber soup ChatGPT zei:

Chilled lettuce soup

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 25 g butter
  • 4 spring onions sliced
  • 250 g peas shelled fresh or frozen
  • 1 Romaine lettuce heart leaves separated, rinsed
  • 600 ml chicken stock or vegetable stock
  • 1 teaspoon caster sugar
  • 6 tablespoons double cream
  • salt and pepper

To serve

  • 12 Little Gem lettuce leaves
  • 1 small fresh prepared crab on the shell about 150 g (5 oz)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • a little paprika

Instructies

  • Heat the butter in a saucepan, add the spring onions and fry for 2–3 minutes until softened. Add the peas, cook for 2 minutes then shred and add the lettuce. Pour over the stock, add the sugar and a little salt and pepper and bring to the boil.
  • Cover and simmer gently for 10 minutes until the lettuce is wilted but still bright green. Allow to cool slightly, then purée in batches in a blender or food processor until smooth. Stir in the cream, then taste and adjust the seasoning if needed. Chill well.
  • Ladle the soup into small bowls set on plates. Serve with Little Gem lettuce leaves topped with a small amount of crab mixed with the mayonnaise and lemon juice and sprinkled with paprika.

Notes / Tips / Wine Advice:

For chilled watercress soup, heat the butter as above, slice 1 small leek, add the white slices and 200 g (7 oz) diced potato, cover and fry gently for 10 minutes, stirring occasionally. Add 750 ml (1¼ pints) chicken or vegetable stock, season then cover and simmer for 10 minutes. Add the green leek tops, 2 bunches or 200 g (7 oz) watercress, cover and cook for 5 minutes until the watercress is just wilted. Purée in batches as above, then return to the pan and mix with 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream. Chill well. Serve in shallow bowls with a swirl of cream.
————————————————————————————————–
Recipe Category Soup

Yogurt, walnut & cucumber soup

A beautifully plated bowl of Yogurt, Walnut & Cucumber Soup, featuring a creamy, chilled yogurt base mixed with finely chopped cucumbers, crushed walnuts, and fresh herbs like dill and mint. The bowl rests on a wooden table with soft, natural lighting highlighting the cool and elegant presentation.

Yogurt, walnut & cucumber soup

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • ½ cucumber
  • 25 g walnut pieces
  • 1 garlic clove
  • 4 stems dill
  • ½ slice white bread torn into pieces
  • 2 tablespoons olive oil
  • 400 g low-fat natural yogurt
  • 4 tablespoons cold water
  • 2 teaspoons lemon juice
  • salt and pepper

To garnish

  • little extra olive oil
  • few chopped walnuts
  • dill sprigs

Instructies

  • Peel off half the cucumber skin, then roughly chop the cucumber. Put it on to a plate and sprinkle with a little salt. Set aside for 20 minutes.
  • Rinse the cucumber with cold water and drain well in a sieve. Put the walnuts, garlic, dill, bread and oil into a blender or food processor and whiz until finely chopped. Add the cucumber and yogurt and blend again until the cucumber is finely chopped. Mix in the water, lemon juice and season with salt and pepper to taste. Chill well.
  • Ladle into glasses. Drizzle the top with a little extra olive oil, sprinkle on a few walnuts and a sprig or two of dill. Serve with strips of toasted pitta bread, if liked.

Notes / Tips / Wine Advice:

For minted yogurt, almond & cucumber soup, salt the cucumber as above. Omit the walnuts, garlic and dill, adding 25 g (1 oz) ground almonds and 2 stems fresh mint in their place. Blend with the bread and oil as above, then add the rinsed and drained cucumber, yogurt, water, lemon juice and season with salt and pepper. Blend again, then chill. Ladle into bowls and garnish with a swirl of olive oil, a few toasted flaked almonds and some tiny mint leaves.
————————————————————————————————–
Recipe Category Nuts / Soup / Vegetables

Bloody mary soup

A beautifully plated bowl of Bloody Mary Soup, featuring a vibrant red tomato-based soup infused with bold flavors of celery, Worcestershire sauce, black pepper, and a hint of vodka. The bowl rests on a wooden table with soft, natural lighting highlighting the bold and zesty presentation.

Bloody mary soup

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 tablespoon olive oil plus extra to serve
  • 1 onion chopped
  • 1 red pepper cored, deseeded and diced
  • 2 celery sticks sliced
  • 500 g 1 lb plum tomatoes, chopped
  • 900 ml vegetable stock
  • 2 teaspoons caster sugar
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons tomato purée
  • 4 tablespoons vodka
  • few drops of Tabasco sauce
  • salt and pepper
  • baby celery sticks with leaves to garnish

Instructies

  • Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened but not browned. Stir in the red pepper, celery and tomatoes and fry for 5 minutes, stirring occasionally.
  • Pour in the stock, add the sugar, Worcestershire sauce, tomato purée and a little salt and pepper and bring to the boil. Cover and simmer for 15 minutes.
  • Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Sieve if liked then pour back into the saucepan. Add the vodka and Tabasco to taste, and adjust the seasoning if needed. Chill well.
  • Ladle the soup into small bowls or glasses, add tiny celery sticks, drizzle with a little extra olive oil and sprinkle with a little extra pepper.

Notes / Tips / Wine Advice:

For virgin mary & pesto soup, fry the onion in the oil as above, add the red pepper, celery and tomatoes, then simmer in 900 ml (1½ pints) stock mixed with 4 teaspoons sun-dried tomato paste and 2 teaspoons caster sugar for 15 minutes. Purée with 1 tablespoon pesto. Chill and serve with a little extra pesto added to each bowl and garnished with a few tiny basil leaves.
————————————————————————————————–
Recipe Category Soup

Chilled almond & grape soup

A beautifully plated bowl of Gazpacho, featuring a vibrant red chilled tomato soup made from fresh tomatoes, cucumbers, bell peppers, and garlic. The bowl rests on a wooden table with soft, natural lighting highlighting the refreshing and summery presentation.

Chilled almond & grape soup

Share on Facebook Recept afdrukken

Ingrediënten

  • 100 g stale ciabatta bread crusts removed
  • 600 ml chicken stock
  • 100 g blanched almonds
  • 2 garlic cloves sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • salt and pepper

To garnish

  • 3 tablespoons flaked almonds toasted
  • 150 g seedless grapes halved

Instructies

  • Tear the bread into pieces into a bowl, pour over 150 ml (¼ pint) of the stock and leave to soak for 5 minutes until softened.
  • Grind the almonds and garlic together in a food processor or liquidizer until they form a fine powder then add the soaked bread with its stock, the oil, vinegar and a little salt and pepper. Blend together then gradually mix in the remaining stock.
  • Chill for at least 2 hours. Taste and adjust the seasoning if needed, then ladle into small bowls and sprinkle the grapes and flaked almonds to garnish. Serve with fresh ciabatta.

Notes / Tips / Wine Advice:

For chilled tomato & almond soup, make up the soup as above, soaking the bread in 150 ml (¼ pint) stock then mixing in 450 ml (¾ pint) extra stock along with 150 ml (¼ pint) passata. Chill well and garnish with toasted flaked almonds, 4 pieces sun-dried tomato in oil and some basil leaves in place of the grapes.
————————————————————————————————–
Recipe Category Fruit / Nuts / Soup
Translate »