Beef & lentil soup

Ingredients :
300g/11oz dried red lentils, picked and rinsed
225g/8oz stewing beef, cubed
1 leek, finely chopped
3 large carrots, finely chopped
2 celery sticks, finely chopped
1 tablespoon vegetable oil
2 onions, finely chopped
2 tablespoons plain flour
50ml/2fl oz dry white wine

How to make
- Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the lentils, beef, leek, carrots and celery. Return to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
- Remove the beef, drain on kitchen paper and brown in the oil in a frying pan over a high heat. When the pan is very hot, add the onions and sauté for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir
with a wooden spoon until the flour browns.
- Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously. Add the white wine; cook for a further 1 minute. Tip the contents of the frying pan into the lentil mixture. Simmer for 30 minutes before serving.

Leek & potato soup

Ingredients :
50g/2oz butter
450g/1lb leeks, trimmed and finely sliced
700g/11⁄2lb potatoes, roughly chopped
900ml/11⁄2pt vegetable stock
4 sprigs of fresh rosemary
450ml/3⁄4pt milk
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons crème fraîche
salt and ground black pepper

How to make
- Melt the butter in a large saucepan, add the leeks and sweat gently for 5 minutes, stirring frequently. Add the potatoes, stock, rosemary and milk. Bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes until the vegetables are tender. Remove from the heat.
- Cool for 10 minutes. Discard the rosemary, then pour into a blender or food processor, and purée until  mooth. Return to a clean pan, and stir in the parsley and crème fraîche. Season to taste. Reheat gently and serve.

Chilled cucumber soup

Ingredients :
1 onion, diced
50g/2oz butter
550g/1lb 4oz cucumber, diced
1.8 litres/3pt vegetable stock
2 tablespoons chopped fresh parsley
juice of 1⁄2 lemon
600ml/1pt single cream
salt and freshly ground black pepper

How to make
- In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add
the cucumber and continue to cook gently for a further 5 minutes.
- Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
- Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
- When ready to serve, whisk in the single cream. Serve chilled.

Gazpacho

Ingredients :
2 large garlic cloves
1 egg yolk
1 thick slice bread, crust removed
90ml/3fl oz olive oil
450g/1lb canned whole peeled plum tomatoes
900g/2lb ripe tomatoes, deseeded and chopped
1 large onion, choped
1 cucumber, peeled and chopped
2 red peppers, seeded and chopped
1 tablespoon tomato purée
sea salt and freshly ground
black pepper
2 lemons, cut into wedges, to serve

How to make
- Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
- Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
- Season with salt and pepper to taste, and chill in the refrigerator until ready to serve.
- Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over

French onion soup

Ingredients :
900g/2lb onions, thinly sliced
50g/2oz butter
900ml/11⁄2pt vegetable stock
salt and freshly ground
black pepper

How to make
- Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
- Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

French bean soup

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

How to make
- Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
- Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
- To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

Fish chowder

Ingredients :
3 tablespoons olive oil
200g/7oz onion, finely chopped
200g/7oz celery, finely chopped
150g/5oz carrot, finely chopped
400g/14oz canned chopped tomatoes
1 teaspoon finely chopped garlic
100g/4oz plain flour
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon dried oregano
2.4 litres/4pt fish stock
200g/7oz cooked boneless cod fillets, flaked
25ml/1fl oz dark rum
25ml/1fl oz Worcestershire sauce
1 tablespoon Tabasco sauce
salt and ground black pepper

How to make
- Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
- Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for
1 hour, stirring occasionally.
- Season with salt and pepper, and serve hot.

Hot & sour soup

Ingredients :
8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon light soy sauce
2 tablespoons red wine vinegar
1 egg, lightly beaten
225g/8oz tofu, diced
salt and freshly ground
black pepper

How to make
- In a medium bowl, soak the mushrooms in warm water for 20 minutes, then drain, squeeze out any excess moisture and cut into 1cm/1⁄2in slices.
- In a small dish, stir the cornflour into the sherry and set aside.
- Put the pork loin in a large heavy pan and completely cover with water. Simmer until tender, then cool and shred.
- Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar. Season with salt and pepper, then stir in the reserved cornflour mixture. Keep stirring until the soup has thickened.
- Remove from the heat and whisk in the egg. Mix in the tofu and heat through. Serve the soup hot.

Courgette & spinach soup

Ingredients :
2 tablespoons vegetable oil
1 onion, chopped
2 courgettes, chopped
1 potato, chopped
100g/4oz spinach, chopped
3 sprigs of fresh flat-leaf parsley
1.2 litres/2pt vegetable stock
150ml/5fl oz double cream
salt and freshly ground
black pepper

How to make
- Heat the oil in a saucepan, and sweat the onion and courgette until the onion is transparent.
- Add the potato, spinach, parsley and stock. Bring to the boil, reduce the heat and simmer the soup for 20 minutes. Allow to cool before blending or processing to a purée.
- Return the soup to a clean pan, stir in the cream and season with salt and pepper. Reheat gently without boiling and serve.

Cock-a-leekie

Ingredients :
450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper

How to make
- Put the prunes in a bowl, cover with cold water and soak overnight.
- Set the chicken, breast-side down, in a large casserole dish. Pour in the stock and bring to the boil, skimming off any scum from the surface.
- Using string, tie half the leeks in a bundle; thinly slice the remainder. Add the bundle of leeks to the casserole dish with the bouquet garni and a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.
- Lift out the chicken and keep to one side to cool slightly. Remove and discard the bundle of leeks and bouquet garni. Drain the prunes, add them to the casserole dish and simmer for 20 minutes.
- Shred the meat from the cooled chicken, discarding any skin and bones, and add the meat to the soup. Season to taste with salt and pepper, then add the sliced leeks. Simmer for a further 10 minutes, then serve.

Clam chowder

Ingredients :
8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk

How to make
- 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.
- 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.
- Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.

Chicken noodle soup

Ingredients :
900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms, sliced
100g/4oz cooked skinless chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper

How to make
- Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.
- Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
- Add the pasta, cover and simmer for 7–8 minutes.
- Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Chicken soup

Ingredients :
1 roast chicken carcass with meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

How to make
- Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
- Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole
peppercorns.
- Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard
everything except for the chicken.
- When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Celery & Stilton soup

Ingredients :
4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground
black pepper

How to make
- In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat.

- Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes.

- Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
- Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
- Reheat gently and serve.

Cauliflower & walnut soup

Ingredients :

1 medium cauliflower, broken into florets

1 onion, roughly chopped

450ml/3⁄4pt vegetable stock

450ml/3⁄4pt milk

25g/1oz walnut pieces

salt and freshly ground

black pepper

How to make

Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for

about 15 minutes until soft.

- Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.

- Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to

scorch. Serve hot.

Bacon & split pea soup

Ingredients :

50g/2oz dried split peas

25g/1oz butter

1 garlic clove, finely chopped

1 onion, thinly sliced

175g/6oz long-grain rice

2 tablespoons tomato purée

1.2 litres/2pt vegetable stock

175g/6oz carrots, diced

2 tablespoons chopped fresh flat-leaf parsley

4 tablespoons single cream

100g/4oz streaky bacon rashers salt and ground black pepper

How to make

- Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.

- Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further 2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.

- Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.

- Stir in the parsley and single cream. Keep warm.

- Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Chilled avocado soup

Ingredients :

 2 ripe avocados 600ml/1pt chicken stock

2 tablespoons lemon juice

2 tablespoons chopped fresh chives

1⁄2 teaspoon chilli powder

salt

2 tablespoons sour cream, to serve

How to make

- Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.

- To serve, add the sour cream, stir through and serve the soup chilled.

Jerusalem artichoke soup

Ingredients :
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes, peeled and sliced
600ml/1pt milk
salt and ground white pepper

How to make
- In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.

- Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
- Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.

- Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

Almond soup

Ingredients :
225g/8oz blanched almonds, minced

3 egg yolks, hard-boiled

1.2 litres/2pt chicken stock

25g/1oz butter, softened

25g/1oz plain flour

125ml/4fl oz single cream salt and freshly ground black pepper

How to make

- Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.

- Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.

- Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.