BEST RECIPES

Soups Arbroath smokie and potato

for 8 2 kg 6 potatoes 6 onions 4 sprigs thyme 600 ml double cream salt and pepper chives Layer thinly-sliced potatoes and onions in casserole dish, sprinkling pepper and thyme on leach layer and cover with water. Lay fish on top and cook for 10 to 15 mins when potatoes should be soft. Remove fish, flake and top of potatoes, pour on slightly warmed cream and stir in gently. Add handful of chopped chives, more pepper and salt.

Arbroath smokies (or smoked haddock)

Artichoke soup
for 8 700 g 1 1l 6 stalks 150 ml Jerusalem artichoke onion parsley milk 8 cm 300 ml chicken stock salt and pepper 1 cucumber 300 ml 3 tspn white wine flour double cream lemon

Lightly fry the chopped artichokes, onion and cucumber for 5 mins till soft but not coloured. Add stock and wine. Bring to boil, add lemon juice, parsley, salt and pepper. Simmer 20 to 30 mins. Liquidise. Blend flour with a little milk to smooth cream, add a little hot soup stir well and add to soup. Cook another 2 to 3 mins. Stir in cream before serving. If serving chilled trail a little yoghurt on top and decorate with a little parsley.

Asparagus soup
for 8 750 g 2 200 g asparagus 25 ml onion butter 1l rice salt and pepper water

Stew sliced onion in a third of the butter for 2 mins, add sliced asparagus (minus top 2 inches) and turn heat to low. After 5 mins add rice, salt, pepper and water and simmer 20 mins. Add asparagus tips and simmer 10 mins. Liquidise and strain and whisk in rest of the butter. (You can also add a squeeze of lemon)

Aubergine soup
for 8 2 4 cloves 2 tspn 2 tspn 1l 6 tblspn aubergines 2 garlic ginger 2 2 tspn onions serrano chillis curry powder 600 ml coconut milk 3 tblspn 5 tblspn Thai fish sauce chopped coriander

ground coriander seeds chicken stock lemon juice

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Fry cubed aubergine on moderate heat for 10 mins to tender. Sweat the chopped onion, garlic chillis and spices for 5 mins. Add aubergine, coconut milk, stock, and fish sauce and simmer 5 mins. Add lemon juice and stir in coriander.

Avgolemono
for 8 1 l 200 g chicken stock rice 125 ml 4 egg yolks lemon juice

Cook rice in boiling stock about 10 minutes. Beat yolk and lemon juice. Add ladle-fuls of hot stock to egg/lemon and stir well - in this way add half the soup. Pour mixture into rest and heat very gently. Do not allow to boil or it will curdle.

Tuscan bean soup

for 8 1 kg 4 sticks 2 3 8 cloves 3 3 sprigs dried cannelini beans (but can use haricot or butter beans, if not dried, two 400 g tins) celery onion cloves garlic carrots thyme 8 slices 3 leaves 2 150 ml cavolo nero (or Savoy cabbage) leek olive oil plum tomatoes (or one tin) salt, pepper stale bread

bay leaves 8

Soak dried beans overnight. Bring beans, onions studded with cloves, and garlic to the boil and leave to stand for 10 mins. Liquidise beans with the joice and garlic. Gently fry diced carrots, celery and leek in oil, add chopped tomatoes, thyme, salt and pepper. Stew for 4 mins. Add cavolo nero and simmer 10 mins, then add beans puree and cook 1 hour on low heat. Should be thick but soupy. Ten minutes before the end add rest of beans and pour over bread. (Additional option is to add 200 g cubed bacon when frying carrots, celery etc. [ serve with sliced red onion and olive oil to drizzle in ]

Beef soup
1 large marrowbone beef parsley green pepper Cut up marrow bone, add large chunk of beef (eg skirt) and other ingredients and boil for 2 to 3 hours. Cool to skim off fat but serve hot. Bonne femme see Vichyssoise onions tomatoes carrots

Bouillabaisse
for 8 1 kg 500 g 4 cloves 500 g 125 ml mixed fish (eg John Dory, bass, prawns, red mullet, turbot, sole, halibut, hake, cod, whiting, plaice)/mussels onions garlic olive oil 4 tblspn 3 tomato paste bay leaves thyme fennel

tomatoes 1 tspn

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1 l

fish stock salt, pepper

orange 2 stick celery

2 glasses dry white wine Fry onion and celery for 5 mins, add sliced tomatoes, garlic, herbs, peel from the orange, salt and pepper. Place coarsely-chopped fish on top, cover with stock and simmer uncoverd for 8 mins. Add shellfish if used and cook another 6 mins. [ serve with french bread ]

Cauliflower and cheese

cauliflower creme fraiche roquefort Boil cauliflower leaves with bay leaves for 15 mins. Remove leaves, add cauliflower florets. Boil till done and liquidise. Add roquefort, a little creme fraiche and chopped chives creamed together. Heat but do not boil. bay leaves chives

Celeriac and blue cheese

for 8 650 g 2 1.2 l 150 ml celeriac potatoes 30 ml 2 lemon juice (2 tblspn) onions 150 g stilton

vegetable stock double cream

Gently fry chopped potatoes and onions for 3 or 4 mins, add add cubed celeriac and fry another 5 mins. Add stock and simmer about 30 mins until vegetables soft. Remove from heat and add crumbled cheese and cream. Liquidise to smooth, reheat, but do not allow it to boil. [ serve with bits of bacon fried to crispy on top ]

Chiang mai
for 8 100 ml 2 tblspn 500 g 2 tblspn 2 100 g handful nam pla (Thai fish sauce) red Thai curry paste 400 ml chicken breast turmeric 2 red peppers beanshoots 100 g coriander leaves 2 tblspn lemons 2 mangetout 10 cm piece of ginger yellow peppers 6 cloves sugar garlic coconut cream

Fry crushed garlic and curry paste in oil for 2 or 3 mins. Stir in turmeric, thinly-sliced ginger, coconut cream, fish sauce, sugar and the juice of the lemons. Bring to simmer, add 600 ml water and simmer 3 mins. Add remaining ingredients, including the diced chicken. Simmer 5 mins.

Chowder
for 8 1 kg 2 kg 150 g 50 g cod large onion potatoes mushrooms butter 200 g pork belly 2 tblspn 600 ml 125 g flour milk crab lemon juice

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Put chopped fish into a pint of boiling, salted water and simmer 10 mins. Fry diced pork slowly to crisp. Add potatoes, chopped onion and mushroom, and fry for a further 5 mins. Remove from heat and stir in flour, then gradually add milk. Bring to simmer and stir in three-quarters of pint of fish stock. Add fish and crab-meat. Simmer 10 mins. Add salt, pepper, parsley, lemon juice. [ add croutons ]

Manhattan razor clam chowder

1 kg 250g 3 3 4 cloves 1 2 sprigs razor clams green streaky bacon oilive oil bottle onions onions garlic lemon's zest oregano thyme bay leaf 600g 3 2 1 tspn chillis dried cumin

dry white wine tinned tomatoes large potatoes basil marjoam

Soak clams in a bucket of cold water with a cup of salt for 4 hrs. Rinse and wash off dirt etc. Fry finely-chipped bacon for 5 mins. Add two of the onions finely chipped, chopped garlic, finely-chopped chillis and cumin. Soften gently for 5 mins. Add all but half a glass of the wine, chopped tomatoes and finely-diced potatoes, litre of water, salt and pepper. Simmer hr. Fry sliced third onion. Add clams, thyme, rest of wine and cover. Shake pot occasionally. Check after 2 mins. As soon as they open place in colander over bowl. Remove from shells and slice into strips. Strain their juice into soup. Cook soup till potatoes are soft. Add clams, basil, marjoram, oregano, and sprinkle with lemon zest. [ serve with crusty bread ]

New England mussel chowder

3 oz 1 oz 1 pint 3 1 lb 2 sprigs 4 oz butter flour milk 8 oz large onions thyme 1 glass 1 bay leaf salt and pepper green streaky bacon 3 white wine large potatoes 4 lb mussels

fish bones (from white fish) single cream

Make roux with 1 oz butter and flour. Add a little milk to make smooth paste and whisk in the rest of the milk. Add a finely-chopped onion, fish bones, thyme, bay leaf, salt and pepper. Stew very gently for hour. If it gets very thick ad a little water. Fry finely-chopped bacon in rest of butter. Add the other two onions finely chopped and sweat for 5 mins. Strain soup into it. Add finely-diced ptatoes and simmer for 20 mins. Scrub mussels in lots of cold water. Put in large pot with a glass of wine, cover tightly and cook slowly, shaking intermittently for 5 mins. When open pour soup over them and stir in cream. Bring to the boil and add pepper.

Scallop chowder
for 8 16 2 600 ml 275 g 8 4 sticks 50 g scallops lemons 2 2 carrots parsnips green peppers 2 oranges flour milk paprika onions

fish stock 2 belly of pork potatoes celery butter salt pepper 2 2 tblspn 2 pints

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Let scallops stand 15 mins sprinkled with lemon juice. Cut into four and simmer 10 mins in fish stock. Gently cook pork until fat runs and remove, then add thinly-sliced onion and cook till transparent. Add diced potatoes carrots and parsnips and strips of green pepper plus roughly-chopped celery. Bring milk to simmer, add salet and pepper, and the juice of the oranges. Add pork and simmer till vegetables tender. Add scallops, fish stock. If necessary make beurre manie to thicken. Serve sprinkled with paprika.

Cock a leekie
for 8 1 lb 2 lb 1 prunes stewing beef boiling fowl 3 lb leeks salt, pepper

Soak prunes overnight. Simmer beef 30 mins to 1 hour then add chicken which has been cut in four or chopped up, salt, pepper and half the leeks whole. Cook very low (just below simmer) until beef and chicken are tender, probably 2 hours altogether. 20 mins before serving add prunes. 5 mins before serving add rest of leeks chopped.

Cucumber soup
for 8 1 2 stalks 80 ml 2 tblspn large onion celery wine 3 lemon juice salt and pepper 2 cucumbers 2 tblspn 300 ml flat parsley double cream carrots parsley stalks

Simmer chopped onions, celery, carrots, parsley inwine plus about 600 ml water. about 10 mins. Strain. Finely slice unpeeled cucumbers and cover all but eight slices in lemon juice, vegetable stock, chopped chives, parsley leaves, salt and pepper and refrigerate 1 hr at least. Add chilled cream and serve with each plateful being decorated with a slice of cucumber.

Cullen skink
for 8 2 100 ml 850 g 250 g medium onions cream finnan haddock (or Arbroath smokie) potatoes 2 tspn chives salt, pepper 900 ml milk

Gently fry sliced onion to golden. Add fish cut into three or four large pieces. Add milk and quartered potato and simmer 30 mins. Flake skinned and boned fish and add about 5 mins before the potatoes are cooked. Before serving add cream and chives.

Potage Esau
for 8 200 g 500 g 2 4 slices bacon lentils carrots 2 3 tblspn butter onions rice 1 l chicken stock

bouquet garni: parsley, thyme, bay white bread

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Fry the chopped bacon, add lentils, onions studded with four cloves each, carrot, rice, bouquet garni and stock. Simmer 1 hr. Throw away onions, carrot and bouquet garni. Liquidise, reheat and add salt and pepper. Cube cubed bread to golden and serve with the soup.

Fish soup
for 8 4 2 2 tbsp 1 200g 100 ml 200 ml 8 15 ml 2 red mullet 4 grey mullet olive oil 120 g/1 small carrot tomatoes 50 g olive oil 15 g white wine 2 sprigs thyme Pernod egg yolks gurnard 2g 6 fennel tomato puree bay leaves 4 stalks 40 parsley crotons, rubbed with garlic salt and pepper grated cheese powdered saffron /2 saffron sachet cloves garlic medium onion

4 pinches cayenne pepper

Fry finely-chopped onion, carrot and chopped fennel for 4-5 minutes, to soften but not colour. Add thyme, bay, four cloves of unpeeled lightly crushed garlic, and diced tomatoes, stir well and cook for 1-2 minutes. Stir in the saffron powder. Pour the wine into a hot saucepan and when the bubbles subside, pour it over the vegetables, then stir in the tomato pure. Cook for 2-3 minutes. Add the fish bones and cook for 1-2 minutes. Add water to cover the bones, bring to the boil, then reduce to a simmer. Add salt and pepper and simmer for 20-30 minutes, skimming the surface regularly. When it has thickened, blend ladlefuls in a food processor for 5-10 seconds. Strain through a fine sieve into a clean saucepan. Gently heat (with a dash of pastis) with filleted, de-boned and chopped fish pieces until warmed through and the fish is cooked through. Whisk the egg yolks and two cloves of crushed garlic then gradually whisk the olive oil in a thin stream, until the mixture has thickened. (If it separates, whisk in a little hot water to rebind.) Add salt, pepper and cayenne. Finally, whisk in the saffron paste until well combined. [top each bowlful with a spoonful of rouille, a sprinkle of crotons rubbed with garlic, grated cheese and parsley]

Haddock soup
for 8 4 800 g 1.5 l large onions chicken stock Tabasco Fry chopped onions to soft. Add beans (if dried soak them overnight), saffron, and cream and simmer 5 mins. Add haddock in chunks and simmer another 5 to 10 mins. Liquidise. Reheat, add Tabasco, salt and pepper. [ serve with fingers of toasted brown bread ] 1 pinch 500 g saffron 500 ml whipping cream smoked haddock cannellini/haricot beans

Mediterranean fish soup

for 8 500 g 500 g 500 g 2 125 ml 2 clove 4 grey mullet whiting plaice large onion oil garlic parsley, bayleaf tomatoes 200 ml 1 kg 4 tblspn 1l tinned tomatoes tomato paste fish stock lemon peel double cream 12 prawns

4 glasses white wine

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Use fish skin and bones to make stock. Chop fish 2" chunks. Lightly fry chopped onion, add crushed garlic, then after 2 mins tomatoes, tomato paste and parsley. Simmer 15 mins. Add fish, stock, wine, bayleaf, lemon peel, and cook covered slowly for 20 mins. Allow to cool slightly. Remove one piece of fish per helping and liquidise rest. Add cream and rewarm. Pour over piece of fish per bowl and float a slice of tomato and a peeled prawn on each.

Gazpacho Andaluz/rioja
for 8 3 kg 3 2 2 6 tblspn 3 1 tblspn plum very ripe tomatoes (or 2 jars passata) green peppers cucumber olive oil 1l 3 slices iced water 2 (50 ml chillis chicken stock) 1 glass 4 cloves garlic red-wine vinegar

white bread

Spanish onion (or 2 red onions and half a dozen spring onions) red peppers salt and pepper parsley

(2 tblspn lemon juice)

Put chopped ingredients into blender. It is quite nice to leave them to absorb the flavours by putting the mixture in the fridge overnight. Add water. Serve cold. Garnish with croutons, pieces of skinned tomato, cucumber, quartered olives and chopped spring onion.

Gazpacho blanco
loaf 4 cloves 250 g 150 ml white bread garlic 50 g peeled almonds white-wine vinegar cucumber salt (can add halved grapes)

flaked almonds

Soak bread in water and squeeze out. Pit into blender with garlic, a big puinch of salt, olive oil, almonds, vinegar and a little cold water and blend into a smooth paste. Add more water if needed. Chill. Cube cucumber and toast almonds, and scatter over soup.

Leek soup
500 g 1 230 ml 600 ml leeks medium onion water milk 1 lb Edam 500 ml chicken stock nutmeg salt and pepper

Fry chopped onion in bacon fat, add stock and pepper. Slice leeks to 1" and add, also a little milk to cover. Cook 15 mins. Add rest of milk, grated cheese, nutmeg and salt.

Lentil soup
for 8 3 tspn 2 cloves 4 sticks 2 oil garlic celery 2 4 450 g onion carrots red lentils parsley

bay leaves 6 sprigs salt and pepper

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Fry diced onion, chopped garlic, and diced carrots and celery for about 10 mins. Add bay leaves, parsley, washed lentils and a couple of litres of water. Simmer 30 mins, Puree.

Meggyleves
for 8 1 kg 100 g 3 cm 2 tblspn morello (sour) cherries sugar cinnamon stick flour 1 pinch salt ( glass 1 brandy) 400 ml soured cream (or whipped, sour) lemons

Boil cherry stalks, cracked stones, sugar, cinnamon, lemon peel for 5 mins. Stand 15 mins and strain. Add cherries and bring to the boil. Take off heat and allow to stand.Beat together flour, sour cream and salt until smooth. Add a ladleful of the hot soup to the sour cream mixture then add it all to the simmering soup, stirring constantly. Simmer for 5 or 6 mins until it thickens. Remove lemon peel, cover and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. [ serve very cold ]

Minestrone
for 8 400 g 2 2 1 3 2 piece 1 tblspn haricot beans carrots potatoes small turnip onions celery Parmesan 2 cloves 2 glass 500 g 100 g 3 rashers bacon garlic red wine macaroni tomato puree thyme, basil, sage, marjoram small cabbage

Soak beans overnight. Brown sliced onions, then garlic, chopped bacon, herbs, chopped tomatoes, tomato puree and wine. Bubble for a minute then add beans, cover with 1 litres water or stock and boil 2 hours. Add carrots and 15 mins later turnip and potatoes. 1 min before serving add celery, chopped cabbage and pasta. Stir in Parmesan. (Other vegetables can be added or substituted such as peas, beans, spinach, leeks, courgettes) [ serve with grated parmesan ]

Mulligatawny
for 6 1 2 tblspn 4 2 tspn 1 pot 1 tspn 1 oz large boiling fowl (or 1 lb beef) curry powder cloves lemon juice yoghurt shredded coconut flour 2 tomatoes 1 1 tspn 3 oz 2 apple mango chutney dripping/butter 3-4 pints stock 2 carrots onions

Quickly cook jointed chicken (or beef) with chopped vegetables in a little butter to golden. Stir in curry powder, yoghurt and a little salt. Stew till well reduced and juices form crust on base of pan. Add stock, apple, coconut and simmer gently for about 1 hours. Crush fried cloves and add to soup. Bone chicken, chop and add. Bring to boil to serve. (Instead of curry powder you can use a lightly-toasted mixture: 1 tspn fenugreek, 3 tspn coriander, 1 tspn cumin, 2 tspn turmeric, 1 cinnamon stick, 1 tspn chopped ginger, 2-4 chillis) [ serve with separate dish of rice]

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Mushroom soup
for 8 2 1 kg 3 tblspn 1 litre 1 litre 2 glass large onion mushrooms flour stock milk Marsala butter nutmeg squeeze lemon 4 bay leaves parsley

Fry chopped onion to brown. Add flour and cook briefly. Slowly add heated milk stirring continuously. Add nutmeg and bay and cook 15 mins. In separate pan gently cook chopped mushrooms in butter about 5 mins. Add parsley, salt, pepper, Marsala, stock. Stir in onion/bechamel, lemon juice.

Mushroom cappuccino
for 8 2 125 ml 1.5 l onions 800 g brown mushrooms butter brandy double cream chicken stock

Slowly fry chopped onion for 6 to 7 mins until it turns transparent but does not begin to brown. Add coarsely chopped mushrooms and butter and simmer for 2 mins and flour. Add stock and simmer 15 mins. Allow to cool. Roughly liquidise (perhaps with hand blender) and strain. Add brandy and whipped cream, add salt and pepper and gently warm do not allow to boil.

Soupe a l'onion gratine

for 8 1 kg 2 tblspn 300 ml 300 g onions flour grated Gruyere garlic 1 tblspn sugar 3 litres dry white wine/cider/vermouth dripping/oil/butter stock 3 tblspn bread Worcester sauce

Fry chopped onions to brown, add stock and wine, Worcester sauce, and flour. Simmer covered 20 mins. Toast bread, rub with garlic, sprinkle with grated onion, then grated cheese and float on soup. Uncover and cook in high oven 15 mins or put in bowls and grill.

Onion soup
for 8 15 2 l 8 onions eggs 125 g butter Spanish wine veal stock 1 l

Fry chopped onions to tender, add butter and heat till it starts going black. Add stock and simmer 30 mins. Add well-beaten yolks and wine 15 mins before serving and stir till smooth. [ serve with small squares of fried bread ]

Velours de Lyon
for 8 2.5 l 1.kg onion soup grated Gruyere 1 glass brandy sliced french bread

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eggs

Beat eggs really hard until pale and frothy, and stir in finely-grated cheese. Beat while stirring in slowly hot soup. Add brandy and reheat very gently perhaps in double-boiler - to prevent curdling or separating. Bake bread slices in oven and pour soup over each in a bowl.

Creme parmentier
for 8 300 g 150 g 1 kg 1 tspn leeks onion potatoes 100 ml curry powder 2 l stock parsley cream butter

Soften chopped leeks and onions in butter. Add quartered potatoes and stock, and simmer till tender (about 40 mins). Liquidise leek and stock and mash or mouli the potatoes (they become glutinous if liquidised). Replace in pan, add cream and warm. [ serve with croutons ] (Becomes Potage saut if finely-chopped sorrel softened in butter is added at the end.) (Becomes Potage Solferino if 2 tblspns tomato puree are added with stock, and at end instead of croutons it is served with the addition of small balls of cooked potato and carrot.)

Potage paysanne
for 8 4 3 1 75 g 250 g 150 ml carrots parsnips 2 2 turnips leeks onions 4 rashers bacon flour stock lemon juice

small head of celery 2 mushrooms tomatoes 2 tblspn milk 1l salt and pepper mixed herbs

Lightly fry chopped bacon then add chopped onion, celery, and mushrooms. Add chopped carrots, turnips, parsnips, and leeks and fry lightly. Remove from heat and add enough flour to absorb fat and blend in milk. Return to heat and stir in hot stock. Add tomatoes and simmer. Add salt, pepper, lemon juice and herbs. Simmer covered on very low heat for about 45 mins.

Pea and ham soup

see Potage St Germain

Pea and bean soup

for 8 2 2 sticks 1 sprig 600 ml 250 g onions celery thyme 2 150g 2 leeks smoked bacon bay leaves 600 g peas 100 ml double cream

chicken or vegetable stock broad beans

Soften chopped onion, leek and celery in oil or butter for 5 mins. Add bacon and herbs and cook for 10 mins. Add stock and simmer 5 mins. Add peas and blanched and skinned beans and simmer 5 mins. Puree in blender, bring back to boil, stir in cream and serve. Copyright 2012- BecketsBest- Best Recipes

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Pistou
for 8 250 g 250 g 250 g 100g 25 g carrots leeks courgettes 2 clove parmesan 5 ml bouquet garni Cover soaked haricot beans with bouquet garni and garlic with water and simmer for 30mins. Lightly fry finely-chopped leeks and carrots for 5 mins and add to the beans. Then add cubed potatoes, then chopped courgettes, broken up pasta and sliced tomatoes, and just before it is done some basil. Liquidise raw tomatoes, garlic, parmesan, basil, and olive oil and add to the cooked soup. 50 g pasta (eg spaghetti) 100 g basil garlic olive oil tomatoes haricot beans

Soup de pecheur
for 8 4 4 cloves onions garlic pepper, salt 2 tblspns tomato paste 750 g 1 bunch new potatoes flat-leaf parsley 2 chillis saffron 3 tins 400 ml 750 g 1 kg tomatoes white wine shellfish (mussels, prawns, scallops, clams) fish (mullet, John Dory, halibut, bream, bass, haddock, tuna)

Gently fry chopped onions and garlic, deseeded chillis, saffron, salt, pepper for 10 mins. Add chopped tomatoes, paste and wine. Simmer 5 mins. Add potatoes and simmer 15 mins. Add shellfish and lay fish fillets on top. Cover and simmer 10 mins. Before serving add chopped parsley. [ serve with fresh baguettes ]

Potage aux primeurs

for 8 3 3 pints 2 leeks stock heads celery 5 oz 6 peas cos lettuce egg yolks

Cut vegetables into fine strips and add to boiling stock with peas. Add salt and pepper. Simmer 10 to 15 mins. Whisk egg yolks, add three or four spoonfuls of soup and whisk into the rest of the soup off heat. [ serve with croutons ]

Tejfls krumpli leves

for 8 1 kg 150 ml 4 potatoes sour cream bay leaves 1 tblspn pepper flour

Cook diced potatoes with bay leaves, leaving not too much water. Mix a coffee-spoon of flour per small carton of sour cream and add slowly to water to prevent clotting. Add a little lemon and pepper.

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Ribollita
for 8 150 g 2 3 4 3 cloves white beans large onion large carrots stalks celery garlic bread Bring beans to the boil and leave 1 hour. Drain. Stew chopped vegetables (except cabbage) in a little oil for 10 minutes, add garlic. Add stock and beans. Simmer 1 hour. Cook cabbage, chop, add salt and put on top of bread in a large bowl. Pour on soup. 500 g 300 g 300 g courgettes tomatoes 1l chicken stock dark cabbage fennel

Potage St Germain
for 8 2 750g 250g onions peas ham pepper 2l 4 cloves bouquet garni stock ?lemon

Sweat chopped onion briefly then add peas for 5 mins. Add bouquet garni, pepper, stock, cloves, ham, and simmer for 40 mins. Remove ham and liquidise soup. It may need a squeeze of lemon and/or a pinch of salt. {A few carrots or potatoes can be added to the soup.} [ serve with finely-chopped crispy bacon and croutes ]

Three sisters soup

1 quart 4 pieces chicken broth dried mushroom 1 oz bamboo shoot 1 chicken breast

Slice bamboo shoots, mushroom and chicken and cook gently in broth for about 3 mins.

Spinach and egg noodle soup

for 8 1 kg 2 kg kg 4 tblspn takes 45 minutes fresh spinach (or 8 oz frozen) pints stock (or 2 cubes) egg noodles lard (or butter) 125 g mushrooms 700 g cooked chicken soya sauce

Add noodles to heated stock and simmer 10 mins. Add chicken and soya sauce (hence very little if any salt). Turn chopped spinach in hot fat 2 mins. Add noodles, stock and mushrooms. Simmer 5 mins.

Potage de tomates estival

for 8 2 kg 2 1 l tomatoes onion milk 2 tblspn ground rice parsley chervil

Cook sliced tomatoes and onions 10 to 15 mins in covered pan with nothing but a little salt (no water or butter). Liquidise and add paste of rice flour and milk. Heat and gradually add hot milk. Cook gently 15 mins. Add parsley and/or chervil. Add lump of butter before serving. Copyright 2012- BecketsBest- Best Recipes

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Sweet and sour tomato soup

4 2 cloves large beef tomatoes garlic sugar vinegar Lightly fry crushed garlic. Add chopped tomato and tinned tomato and simmer 3 mins. Add sugar and vinegar, simmer 1 or 2 mins. Add chopped basil and simmer 5 to 10 mins. Add salt and pepper. If you like the caps can be removed from each tomato, sprinkled with a little oil and baked in Mark 5 (375F) for 5 mins, then put in soup-bowl and pour coup on top. 1 lb oil tomatoes basil

Italian tomato soup

for 8 2 tblspn 2 2 clove 50 g 1l 100 ml olive oil onion garlic 1 kg 50 ml 4 tomatoes tomato puree bay leaves basil salt, pepper parsley

plain flour 10 ml vegetable stock dbl cream

Fry chopped onion and garlic for 5 mins. Add flour. Remove from heat and stir in stock, bring to boil and stir continuously. Add chopped tomatoes and tomato puree, and bay. Simmer covered for 30 mins. Stir in cream.

Pure Portugaise
for 8 1 kg 2 clove 1 tspn tomatoes 2 garlic sugar thyme 2 bay leaves 1 l 225 ml 50 g sodium bicarbonate basil, parsley bacon onion beef stock salt, pepper double cream

Fry chopped bacon, crushed garlic and finely-chopped onion until soft and transparent, about 2 or 3 mins. Add half the stock, coarsely-chopped tomatoes, thyme, bay, basil and the bicarb. Simmer covered for 15 mins. Liquidise. Reheat with the rest of the stock, add sugar, salt and pepper. Heat cream to near-boiling and add to the soup. Sprinkle with basil and parsley before serving.

Roast pepper
for 8 8 2 1l 1 200 ml peppers onions chicken stock lemon 1 pinch double cream olive oil Tabasco 2 tblspn saffron balsamic vinegar

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Paint a little oil on halved and seeded peppers and roast face down in Mark 5 (190C 375F) oven for 50 minutes till soft and slightly scorched. Lightly fry chopped onions to soft but not coloured. Add chopped peppers, stock and Tbasco and simmer for 5 mins. Whizz in a blender and add juice of lemon and vinegar. Chill. Put saffron into 2 tblspn of almost-boiling water and leave to dissolve. Add to cream. Before serving swirl a little cream into bowls. An alternative to saffron is a little pesto mixed into the cream.

Roasted tomato soup

for 8 2 kg 4 ripe tomatoes onions salt flat-leaf parsley balsamic vinegar 180 ml olive oil 400 g 2 heads basil Tabasco Worcester sauce garlic sun-dried tomatoes

Heat a roasting tin in Mark 6 (200C) oven, add oil and when hot put in quartered tomatoes, halved garlic and sun-dried tomatoes, scatter with salt and herbs, and roast for about 30 mins when the tomatoes should have started to blister. Put in a bowl to infuse for 30 mins. Remove garlic and liquidise the rest. Add dashes of balsamic vinegar, Tabasco and Worcester. Reheat and serve. [ garnish with baby mozzarella and rocket leaf ]

Cream of tomato soup

for 8 4 2 sticks 4 onions celery carrots 2 cloves 2 kg 3l garlic tomatoes vegetable stock (or vegetable/chicken stock) 300 ml double cream (or part thick yoghurt )

salt and pepper

Fry in a little oil the chopped onion, crushed garlic and celery to soft but not brown. Add skinned and chopped tomatoes and chopped carrots, and stock. Simmer covered for 30 mins. Puree or use blender, add cream/yoghurt and gently rewarm. [ serve with croutons ]

Potage saut
see Creme parmentier

Savoyarde
for 8 2 350 g 250 g 150 g 8 slices leeks carrots parsnips potatoes bread 1l 250 ml 175 g 75 g chicken stock milk gruyere butter

Heat sliced leeks plus chopped carrots, parsnips and potatoes in a little butter and water for 35 mins. Add stock, salt and pepper and simmer 15 mins. Cool and puree (eg in a blender). Rheat and add milk. Lightly toast bread, pile with grated cheese, float on bowls of soup and grill till cheese melted and beginning to turn brown.

Potage Solferino
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see Creme parmentier

Soupe de truffes
onion carrots butter truffles puff pastry Cook slowly in butter finely chopped carrots, onion, celery and mushrooms. Add strong chicken consomme, fresh truffles, and diced foie gras. Cover individual portions with a dome of thin puff pastry and bake. celery mushroom chicken stock foie gras

Ujhzi tyukleves
for 4 2-3 lb 1 clove 9 boiling fowl onion garlic peppercorns 1 lb lb lb carrot, parsnip, celery etc mushrooms peas noodles

Bring to boil quartered chicken, skimming off foam. Add salt, diced vegetables etc. Boil till chicken is tender. Before serving add noodles.

Vichyssoise
for 8 10 50 g 2 stick 6 2 large leeks butter celery medium potatoes medium onion 2 litres 300 ml 4 tblspn chicken stock thick cream chives nutmeg and/or mace

Fry onion in butter finely-chopped till softened, add thinly-sliced leeks and lightly cook till soft. Add finely-diced potatoes, celery, stock, nutmeg (mace), salt and pepper, and simmer till potatoes are soft. Blend and stir in cream. Add chopped chives before serving.

Won ton
1 cup 1 tspn 1 tblspn flour oil water chicken broth Knead dough of flour, oil and water 10 mins. Stand covered 1 hour. Roll while sprinkling with flour to translucent. Let it dry 30 mins. Use before it become brittle. Fill squares of pastry with finely cooked meat, chopped onions, chopped spinach and beaten egg. Drop into boiling water. Lower heat. As it comes to boil again add 2 cups cold water. Cook 10 mins altogether. Put in soup bowl, sprinkle with soya sauce and pour on broth. lb 1 1 cup meat (pork, prawns, crab, chicken etc) egg spinach

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