Whether you’re cooking for the family, or having friends around for a casual supper, nothing beats a bowl of steaming soup on a chilly day. Soup spells comfort as well as flavour, and when the soup is a substantial one, such as Ribollita or Clam Chowder, there’s no need for elaborate accompaniments.
A little freshly grated Parmesan, if appropriate, some warm bread rolls, the salt cellar and pepper mill – and the meal is served. For a more sophisticated occasion, serve Seafood Laksa or Bouillabaisse. The preparation may take a little longer, but the ease of serving will be just the same.
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FRAGRANT BEETROOT AND VEGETABLE SOUP WITH SPICED LAMB KUBBEH
The Jewish community from Cochin in India is scattered now but they are still famous for their cuisine. This tangy soup is served with dumplings make of bright yellow pasta wrapped around a spice lamb filling and a spoonful of fragrant green herb paste. SERVES SIX TO EIGHT INGREDIENTS 15 ml / 1 tbsp vegetable … Continue reading “FRAGRANT BEETROOT AND VEGETABLE SOUP WITH SPICED LAMB KUBBEH”
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SOBA NOODLES IN HOT SOUP WITH TEMPURA
When you cook Japanese noodle dishes, everyone should be ready at the dinner table, because cooked noodles start to soften and lose their taste and texture quite quickly. SERVES FOUR INGREDIENTS 400 g / 14 oz dried soba noodles 1 spring onion (scallion), sliced shichimi togarashi (optional) For the tempura 16 medium raw tiger or … Continue reading “SOBA NOODLES IN HOT SOUP WITH TEMPURA”
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CRISPY WONTON SOUP
The freshly cooked crisp wontons are supposed to sizzle and “sing” in the hot soup as they are taken to the table. SERVES SIX INGREDIENTS 2 wood ears (Chinese dried mushrooms), soaked for 30 minutes in warm water to cover 1.2 litres / 2 pints / 5 cups chicken stock 2.5 cm / 1 in … Continue reading “CRISPY WONTON SOUP”
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TOKYO-STYLE RAMEN NOODLES IN SOUP
Ramen is a hybrid Chinese noodle dish presented in a Japanese way, and there are many regional variations featuring local specialties. This is a legendary Tokyo version. SERVES FOUR INGREDIENTS 250 g / 9 oz dried ramen noodles For the soup stock 4 spring onions (scallions) 7.5 cm / 3 in fresh root ginger, quartered … Continue reading “TOKYO-STYLE RAMEN NOODLES IN SOUP”
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HOT AND SOUR SOUP
One of China’s most popular soups, this is famed for its clever balance of flavors. The “hot” comes from pepper; the “sour” comes from vinegar. Similar soups are found throughout Asia, some relying on chillies and lime juice to provide the essential flavor contrast. SERVES SIX INGREDIENTS 4-6 dried shiitake mushrooms 2-3 small pieces of … Continue reading “HOT AND SOUR SOUP”
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MISO SOUP WITH PORK AND VEGETABLES
This is quite a rich and filling soup. Its Japanese name, Tanuki Jiru, means raccoon soup for hunters, but as raccoons are not eaten nowadays, pork is now used. SERVES FOUR INGREDIENTS 200 g / 7 oz boneless pork 15 cm / 6 in piece gobo or 1 parsnip 50 g / 2 oz mooli … Continue reading “MISO SOUP WITH PORK AND VEGETABLES”
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SAPPORO-STYLE RAMEN NOODLES IN SOUP
This is a rich and tangy soup from Sapporo, the capital of Hokkaido, which is Japan’s most northerly island. Raw grated garlic and chili oil are added to warm the body. SERVES FOUR INGREDIENTS 250 g / 9 oz dried ramen noodles For the soup stock 4 spring onions (scallions) 6 cm / 2½ in … Continue reading “SAPPORO-STYLE RAMEN NOODLES IN SOUP”
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CUBED CHICKEN AND VEGETABLES
A popular Japanese cooking style simmers vegetables of different textures with a small amount of meat together in dashi stock. This chicken version is known as IRIDORI. SERVES FOUR INGREDIENTS 2 chicken thighs, about 200 g / 7 oz, boned, with skin remaining 1 large carrot, trimmed 1 konnyaku 300 g / 11 oz satoimo … Continue reading “CUBED CHICKEN AND VEGETABLES”
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CHICKEN AND LEEK SOUP WITH PRUNES AND BARLEY
This recipe is based on the traditional Scottish soup, Cock-a-leekie. The unusual combination of leeks and prunes is surprisingly delicious. SERVES SIX INGREDIENTS 1 chicken, weighing about 2 kg / 4¼ lb 900 g / 2 lb leeks 1 fresh bay leaf a few each fresh parsley stalks and thyme sprigs 1 large carrot, thickly … Continue reading “CHICKEN AND LEEK SOUP WITH PRUNES AND BARLEY”
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PUMPKIN, RICE, AND CHICKEN SOUP
This is a warm, comforting soup which, despite the spice and basmati rice, is quintessentially English. For and even more substantial meal, add a little more rice and make sure you use all the chicken from the stock. SERVES FOUR INGREDIENTS 1 wedge of pumpkin, about 450 g / 1 lb 15 ml / 1 … Continue reading “PUMPKIN, RICE, AND CHICKEN SOUP”
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POT-COOKED UDON IN MISO SOUP
Udon is a white wheat noodle, more popular in the south and west of Japan than the north. It is eaten with various hot and cold sauces and soups. Here, in this dish known as Miso Nikomi Udon, the noodles are cooked in a clay pot with a rich miso soup. SERVES FOUR INGREDIENTS 200 … Continue reading “POT-COOKED UDON IN MISO SOUP”
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LOBSTER BISQUE
Bisque is a luxurious, velvety soup, which can be made with any crustaceans. SERVES SIX INGREDIENTS 500 g / 1¼ lb fresh lobster 75 g / 3 oz / 6 tbsp butter 1 onion, chopped 1 carrot, diced 1 celery stick, diced 45 ml / 3 tbsp brandy, plus extra for serving (optional) 250 ml … Continue reading “LOBSTER BISQUE”
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CHINESE CRAB AND CORN SOUP
Frozen white crab meat works as well as fresh in this delicately flavored soup. SERVES FOUR INGREDIENTS 600 ml / 1 pint / 2½ cups fish or chicken stock 2.5 cm / 1 in fresh root ginger, very thinly sliced 400 g / 14 oz can creamed corn 150 g / 5 oz cooked white … Continue reading “CHINESE CRAB AND CORN SOUP”
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CLAM CHOWDER
If fresh clams are hard to find, use frozen or canned clams for this classic recipe from New England. Large clams should be cut into chunky pieces. Reserve a few clams in their shells for garnish, if you like. Traditionally, the soup is served with savory biscuits called saltine crackers. You should be able to … Continue reading “CLAM CHOWDER”
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SEAFOOD LAKSA
A Laksa is a Malaysian stew of fish, poultry, meat or vegetables with noodles. Authentic laksas are often very hot, and cooled by the coconut milk and the noodles. If you would prefer a spicy version, add a little chili powder instead of some of the paprika. SERVES FOUR TO FIVE INGREDIENTS 3 medium-hot fresh … Continue reading “SEAFOOD LAKSA”
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BOUILLABAISSE
Authentic Bouillabaisse comes from the south of France and includes rascasse (scorpion fish) as an essential ingredient. It is, however, perfectly possible to make this wonderful main-course soup without it. Use as large a variety of fish as you can. SERVES FOUR INGREDIENTS 45 ml / 3 tbsp olive oil 2 onions, chopped 2 leeks, … Continue reading “BOUILLABAISSE”
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PROVENCAL FISH SOUP
The rice makes this a substantial main meal soup. Basmati or Thai rice has the best flavor, but any long grain rice could be used. If using a quick-cook rice, cook the vegetables for longer before adding the rice. SERVES FOUR TO SIX INGREDIENTS 450 g / 1 lb fresh mussels about 250 ml / … Continue reading “PROVENCAL FISH SOUP”
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MATELOTE
Traditionally this fishermen’s soup is made from freshwater fish, including eel, although in Normandy, they use sea fish and conger eel. Any firm fish can be used, but try to include at least some eel, and use a robust dry white or red wine for extra flavor. SERVES SIX INGREDIENTS 1 kg / 2¼ lb … Continue reading “MATELOTE”
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FISH SOUP WITH ROUILLE
Making this soup is simplicity itself, although the flavor suggests it is the product of painstaking preparation and cooking. SERVES SIX INGREDIENTS 1 kg / 2¼ lb mixed fish 30 ml / 2 tbsp olive oil 1 onion, chopped 1 carrot, chopped 1 leek, chopped 2 large ripe tomatoes, chopped 1 red (bell) pepper, seeded … Continue reading “FISH SOUP WITH ROUILLE”
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MEDITERRANEAN LEEK AND FISH SOUP WITH TOMATOES
This chunky soup, which is almost a stew, makes a robust and wonderfully aromatic meal in a bowl. Serve it with crust-baked croutes spread with a spicy garlic mayonnaise. SERVES FOUR INGREDIENTS 30 ml / 2 tbsp olive oil 2 large thick leeks, white and green parts separated, both thinly sliced 5 ml / 1 … Continue reading “MEDITERRANEAN LEEK AND FISH SOUP WITH TOMATOES”
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CHUNKY LAMB AND CHICKPEA BROTH
This Jewish dish of savoury meats and beans is baked in a very low oven for several hours. A parcel of rice is often added to the broth part-way through cooking, which produces a lightly pressed rice with a slightly chewy texture. SERVES EIGHT INGREDIENTS 250 g / 9 oz / 1 cup chickpeas, soaked … Continue reading “CHUNKY LAMB AND CHICKPEA BROTH”
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SPINACH AND RICE SOUP
Use very young spinach leaves to prepare this light and fresh – tasting soup. SERVES FOUR INGREDIENTS 675 g / 1½ lb fresh spinach leaves, washed 45 ml / 3 tbsp extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 small fresh red chili, seeded and finely chopped 225 … Continue reading “SPINACH AND RICE SOUP”
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BORLOTTI BEAN AND PASTA SOUP
A complete meal in a bowl, this is a version of a classic Italian soup. Traditionally, the person who finds the bay leaf is honored with a kiss from the cook. SERVES FOUR INGREDIENTS 1 onion, chopped 1 celery stick, chopped 2 carrots, chopped 75 ml / 5 tbsp olive oil 1 bay leaf 1 … Continue reading “BORLOTTI BEAN AND PASTA SOUP”
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Lubiya
This delicious Sephardi Israeli soup, of black-eyed beans and turmeric-tinted tomato broth, is flavored with tangy lemon and speckled with chopped fresh coriander. It is ideal for serving at parties – simply multiply the quantities as required. SERVES FOUR INGREDIENTS 175 g / 6 oz / 1 cup black-eyed beans (peas) 15 ml / 1 … Continue reading “Lubiya”
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A Potage of Lentils
This soup is sometimes known as Esau’s soup and is traditionally served in Jewish households as part of a meal for Shabbat. Red lentils and vegetables are cooked and pureed, then sharpened with lots of lemon juice. SERVES FOUR INGREDIENTS 45 ms / 3 tbsp olive oil 1 onion, chopped 2 celery sticks, chopped 1-2 … Continue reading “A Potage of Lentils”
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Russian Spinach and Root Vegetable Soup with Dill
This is a typical Russian soup, traditionally prepared when the first vegetables of springtime appear. Earthy root vegetables, cooked with fresh spinach leaves, are enlivened with a tart, tresh topping of dill, lemon and sour cream. SERVES FOUR TO SIX INGREDIENTS 1 small turnip, cut into chunks 2 carrots, sliced or diced 1 small parsnip, … Continue reading “Russian Spinach and Root Vegetable Soup with Dill”
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Ribollita
This soup is rather like an Italian minestrone. It is based on tomatoes, but with beans instead of pasta. In Italy it is traditional ladled over bread and a green vegetable. SERVES SIX TO EIGHT INGREDIENTS 450 g / 1 lb ripe plum tomatoes 225 g / 8 oz ripe yellow tomatoes 45 ml / … Continue reading “Ribollita”
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Summer Vegetable Soup
This brightly coloured, fresh-tasting tomato soup makes the most of summer vegetables in season. Add lots of red and yellow peppers to make a sweeter version. SERVES FOUR INGREDIENTS 450 g / 1 lb ripe plum tomatoes 225 g / 8 oz ripe yellow tomatoes 45 ml / 3 tbsp olive oil 1 large onion, … Continue reading “Summer Vegetable Soup”