Sensational Soups

7/24/2019 Sensational Soups

1/29

sensational

soups

Sharing a large

dish

with

a

few

accompaniments or

dipping

into

a

classic

one-pot

meal is

a sure way of having

a

memorable

no-fuss meal

with

friends.

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2/29

276 Sensational Soups

Vichyssoise

with

Watercress

Cream

Classic

soups, such

as

this cold

French version of leek and

potato

soup, will always remain firm

favourites for

dinner

parties.

Serves

6

50ql2oz/1/4 cup

butter

1

onion,

sliced

4509/1

lb

leeks, sliced

22

5g/8oz

potatoes,

sl

iced

750m1/11/4

pintsl3 cups

chicken stock

300m1/1b

pintlll/n

cups

milk

45ml/3

tbsp single

(light)

cream

salt and

ground

black

pepper

fresh

chervil, to

qarnish

For

the watercress

cream

1

bunch

watercress,

about

759/3o2,

stalks

removed

small

bunch of

fresh chervil,

finely

chopped

150m1/1/4

pintl'zA

cup

double

(heavy)

cream

pinch

of

freshly

grated

nutmeg

I Melt the butter

in a

pan.

Add

the

onion and

leeks, cover and

cook

gently

for

1

0

minutes, stirrlng occasionally,

until

softened.

Stir in

the

potatoes

and stock,

and bring to the boil.

Reduce

the

heat

and simmer

for 20 minutes, or until

the

potatoes

are

tender. Coo

s

ightly.

2

Process

the

soup

in

a

food

processor

or blender untjl smooth, then

press

through

a sieve

into

a clean

pan.

3

Stir in

the milk

and single cream.

Season

the

soup

well and

chili

for

at

Ieast

2

hours.

4

To make

the

watercress cream,

process

the

watercress in a

food

processor

or blender until finely

chopped, then stir

in

the

chervil

and

cream. Pour

into

a

bowl

and

stir

in

the

nutmeg with

seasoning

to

taste.

5

Ladle

the

vichyssoise

into bowls

and

spoon the

watercress

cream

on top.

Garnish

with

chervil and serve.

coot(,s

TIP

The soup is also delicious served hot in

winter, especially sprinkled

with

a

little

grated

nutmeg.


3/29

Sensationa Soups

277

d:.

.:-i.

t:

lced Melon

Soup

with Melon

and

Mint

Sorbet

You can

use different melons for

the cool

soup and

ice

sorbet to

create a

subtle contrast in flavour

and colour. Try a combination of

Charentais and Ogen

or cantaloupe

and

piel

de sapo. This

soup

is

refreshing and ideal for formal

and

informal summer dinner

parties,

and a/ fresco

dining.

Serves

6-8

2.25k9/5lb very ripe melon

45ml/3

tbsp orange

juice

30ml/2

tbsp lemon

juice

fresh mint leaves, to

garnish

For the melon

and

mint

sorbet

(sherbet)

259/7 oz/2 tbsp sugar

120m1/4fl

ozllb cup

water

2.25k9/Slb very ripe melon

juice

of

2 limes

30ml/2 tbsp chopped fresh mint

1

To

make

the melon and mint

sorbet,

put

the sugar and water nto a

pan

and

heat

gently

unti the sugar

dissolves.

Bring

to the boi and simmer for

4-5

minutes, then leave to coo.

4 lf

you

are using an

ice

cream

maker:

stlr

in

the

mint

and

pour

rn

the

melon

mixture.

Churn,

folowing the maker\

instructions, or until the sorbet

is

smooth

and

firm.

By

hand: st r in

the mint

and

pour

the

mixture into

a

freezerproof

contarner

Freeze

unti

icy

at the edges.

Transfer

to a

food

processor

and

process

until smooth. Repeat this

process

until the mixture

is

smooth and

holding

its

shape, then

freeze

until

flrm.

5

To

make

the chrlled

melon

soup,

prepare

the

melon

as

in

step

2

and

process

untii smooth

ln

a

food

processor

or

b

ender. Pour the

pur,6e

rnto a bowl and stir in the orange and

lemon

juice.

Place the

soup in

the

refrigerator for

30

40 minutes, but do

not

chlll

it for

too

long

as

this will

dull

its flavour

6

Ladle

the soup

into

bowls

and

add

a

large scoop of the melon and rnint

sorbeL to each. Garnrsh wrth

minL

leaves

and serve

immediately.

cooK's

rP

The soup

also looks

impressive served

in

large wine

glasses,

with small balls of

sorbet

(sherbet)

instead of

large scoops.

Keep

the

glasses

cool

by

standing them

in

bowls {illed with

ice cubes.

)

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t

2 Halve the me on. Scrape

out the

seeds, then cut it lnto arge wedges

and cut the f esh out of the

skin. t

should we

gh

about 1.6k9/3%lb.

3

Process

the melon flesh in

a

food

processor

or

b

ender w

th the cooled

syrup and ime

ju

ce.


4/29

278

Sensational

Soups

Chilled

Asparagus

Soup

This

soup

provides

a

delightful

way

to

enjoy a

favourite

seasonal

vegetable. choose

bright,

crisp-

looking asparagus

with

f irm stalks.

Serves

6

9009/2lb fresh asparagus

60ml/4 tbsp butter or olive oil

1

759/602/1

th

cups sliced leeks or

spring onions

(scallions)

45ml/3 tbsp

plain

(all-purpose)

flour

1 .5 litres/21/t

pints/61/t

cups chicken

stock or water

120m\/4fl

oz/1/z

cup single

(light)

cream or

plain

(natural)

yogurt

salt and

ground

black

pepper

1 5ml/l tbsp minced

(ground)fresh

tarragon archervil

1 Cut the top 6cm/21/zin off lhe

asparagus spears. Blanch these tips

in

a small

pan

of boiling water for about

5-6 minutes, until they are

lust

tender.

Drain well. Cut each tip into two or

three

pieces, and set aside.

2 Trim

the ends

of the stalks, removing

any brown or woody

parts.

Chop the

asparaqus stalks into 1 cm/%in

pieces.

C(,()K'S TIP

Chilled

soups

can require

extra seasoning,

so remember to check the taste

just

before

you

serve.

3

Heat

the butter

or olive oil in a heavy

pan.

Add

the

leeks or spring onions

and cook over a

low heat, stirring

occasionally, for

5

8

minutes, until

softened

and translucent.

4

Stir

in the chopped asparagus stalks,

cover and cook

gently

for a further

6-8 minutes.

5 Add the

f

lour and st r well to blend.

Cook for 3-4

minutes, uncovered,

stirring constantly.

6 Gradua

ly st r in the chicken stock or

water and

bring to the boil, stirring

frequently, then

reduce the heat and

simmer

for

30

minutes. Season to taste

with salt and

pepper.

7 Process the soup

in a food

processor

or blender

lf necessary, strain lt

through a

fine

sieve

to remove any

coarse

fibres. Stir in the asparagus

tips,

most

of the

cream or

yogurt,

and

the

herbs. Cool,

then chill well. Stir

thoroughly before

serving and check

the

seasoning. Garnish

with the

remaining cream or

yogurt.


5/29

Sensational Soups 279

Chilled

Tomato

and Sweet

Pepper Soup

This recipe was inspired by the

Spanish

gazpacho,

the difference

being that this soup

is

cooked first,

and then chilled.

Serves 4

2

red

(bell)

peppers,

halved and seeded

45ml/3 tbsp olive oil

1 onion, finely chopped

2

garlic

cloves, crushed

67

59/

1

1

/z

lb

ripe

wel

l-flavoured

tomatoes

1

50mll1/a

pint/2/z

cup red wine

600m1/1

pintl2l/z

cups chicken stock

nlt

and

ground

black

pepper

chopped fresh chives, to

garnish

For

the crootons

2

slices

white bread,

crusts

removed

60ml/4

tbsp olive

oil

1

Cut

each

red

pepper

half into

quarters.

Place

skin side up on a

grill

(broiler)

rack and cook until the skins

are charred. Transfer to a bowl and

cover

with

a plate

or put into

a plastic

bag and

seal.

2 Heat the

oil

in

a

large

pan.

Add

the

onion and

garlic

and cook over a low

heat, stirring

occasionally,

for

about

5 minutes,

until soft.

Meanwhile,

remove

the skin from the

peppers

and

coarsely chop the flesh. Cut the

tomatoes into chunks.

3 Add the

peppers

and tomatoes

to

the

pan,

then cover and cook

gently

for 10 minutes.

Add the

wine

and

cook for

a

further 5 mrnutes, then

add the stock and season with salt

and

pepper

to taste and continue to

simmer for 20 minutes.

4

To

make the cro0tons, cut the bread

into cubes. Heat the oil in a small

frying

pan,

add the bread and cook,

stirring and tossing frequently, untrl

golden

brown all over. Drain well on

kitchen

paper,

leave

to

cool and

then

store in an airtight box until

you

are

ready to

serve.

5

Process

the soup

in

a blender or

food

processor

until smooth. Pour it

into a clean

glass

or ceramic bowl,

cover with clear film

(plastic

wrap) and

leave to cool thoroughly before chilling

in the refrigerator for at least 3 hours.

When

the

soup

is

cold, taste and

adjust the

seasoning, if

necessary.

6

Serve

the soup

in

bowls, topped

with the cro0tons and

garnished

with

chopped chives.


6/29

280

Sensational

Soups

Gazpacho

with

Avocado

Salsa

Tomatoes, cucumber

and

peppers

form the basis

of this classic,

chilled

soup.

Add a spoonful

of

chunky,

fresh avocado

salsa

and a

sprinkling

of

cro0tons

for

a

delicious

summer

appetizer.

This is

quite

a

substantial

soup, so

follow

with

a

light

main course,

such

as

grilled

fish or

chicken.

Serves

4-6

2 slices

day-old

bread

600m\/1

pint/21/2

cups

chilled

water

l

kgl21/h

>p,naeh

washed

45ml/3

tbsp extra

virgin olive oil

7

small onion,

finely

chopped

2

garlic

cloves,

frnely

chopped

7 small

fresh red

chilli,

seeded and

finely

chopped

I

1

59/11o.lgeneraus

I

(

up risalta flce

I.2

litres/2

pints/5

cups

vegetable

stock

salt

and

ground

black

pepper

60ml/4 tbsp

grated

Pecorino cheese

1 Place

the

sp

nach in a large

pan

with

iust

the

water that clings

to

its

leaves

after wash ng. Add a

large

pinch

of

sa t.

Heat

gent y

unti

the

spinach

has

w lted, then remove

from

the

heat and

drain,

reserving any liquid.

t

2

Either chop the spinach

fine

y

using

a

arge

kn

fe or

place

t

in

a

food

processor

and

process

br

ef

y

to

a

fairly

coarse

pur6e.

coot('s

rrP

Pecorino, made

from

sheep's

milk,

has a

slightly

sharper taste

than

its

cow's-milk

counterpart,

Parmesan. However,

if

you

cannot

find

it, use Parmesan

instead.

l,ARIATI(,N

Substitute

young

Swiss

chard

leaves or

sorrel

for

the

spinach

if

you

like.

3

Heat the

o

I

n a

large

pan.

Add the

on on,

garlic

and chilli and cook

over

a ow

1eal,

r'rrrrg

occasional'y.

'o'

4

5 minutes, until

softened.

Stir

n the

rice unt

I

well coated,

then

pour

n

the

sto(L

d1o rese'veo

sp

ndc-

qurd

Bring

to the boll,

lower the heat and

simmer

for

'10

m nutes.

Add the

spinach,

with

salt and

ground

black

pepper

to taste. Cook

for

a

further

5

7 minutes,

until the rice

s

tender.

Check the

season ng and adjust

f

necessary Serve

mmed aie

y

with

the

Pecorino

cheese.

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25/29

Sensational

Soups

299

Vermicelli Soup

The inclusion of fresh coriander

adds a

piquancy

to this soup and

complements

the tomato {lavour.

Serves 4

30ml/2

tbsp

olive or

corn oil

509/2oz

vermicelli

1

onion,

coarsely

chopped

1

garlic

clove,

chopped

4509/1

lb

tomatoes,

peeled,

seeded

and

coarsely

chopped

1

litrell3/a

pintsl4

cups chicken

stock

1 .5ml/1/n tsp

sugar

1

5ml/1

tbsp

finely chopped

fresh

coriander

(cilantro), plus

extra

to

garnish

salt and

ground

black

pepper

25911

oz/1/a

cup

freshly

grated

Parmesan cheese, to

serve

1 leat the oil

in a large, heavy

fryrng

pan.

Add the

vermicelli

and

cook over

a med

um

heat

until

golden

brown.

Take care

not to

let

the

strands burn.

Remove

ihe

vermice li

with

a

slotted

spoon or

tongs

and dra n

well

on

k

tchen

paper.

cool(,s

TIP

Vermicelli

will

burn

very

easily,

so move

it

about constantly

in

the frying

pan

with

a

wooden

spoon and

remove it from the

heat the moment it has turned a

golden

brown

colour.

3

Transfer

the

pur6e

to

a

pan.

Add the

vermicelli

and

pour

ln

the

stock. Stir

in

the

sugar and season

to

taste w

th

salt

and

pepper.

Stir in

the

coriander,

br ng

to the

boil,

then

ower the

heat, cover

the

pan

and simmer

the

soup

gently,

until the

vermicelli

is

tender.

4

Ladle

the

soup

into warmed

bowls,

sprinkle

with chopped

fresh

coriander

and serve

immed ately.

Offer

the

grated

Parmesan cheese separately.

2

Place

the onion,

garlic

and

tomatoes

1n

a

food

processor

oi blender

and

process

until smooth.

Return

the

frying

pan

to the

heat.

When the oi

s

hot

again, add

the vegetable

pur6e

to the

pan.

Cook, stirring constantly to

prevent

sticking,

for about

5 minutes,

or until thick.


26/29

300 Sensational Soups

Spinach

and

Tofu

Soup

This soup is really delicious. lf

fresh

spinach is not in

season,

watercress

or lettuce can be used instead.

Serves 4

1

cake tofu, 7.5cm/3in

sq. and

2.5cm/1in

thick

1 1

5g/4oz spinach leaves

7 50ml/ I

1/4

pints/3

cups

vegetable stock

15ml/1

tbsp light soy sauce

salt

and

ground

black

pepper

1

Rrnse

the

tofu

then cut

into

1

2 small

pieces,

each about 5mm/7+ n

thick.

Wash the

spinach leaves and cut them

nto

small

pleces.

i"ri-v"-

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fl-:,

2 Pour the vegetable stock lnto

a

wok or

large,

heavy

pan

and bring to

a rolling boil over a medium heat. Add

the

pieces

of tofu

and the

soy sauce,

stir carefully

without

breaking

up

the

tofu, bring back to the boil, then lower

the heat and simmer

gently

for about

2 minutes

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3

Add

the

pieces

of spinach, and

srmmer

for

a

f

urther

1-2 minutes.

Skim the surface of the soup to

remove any

foam

and

to

make

it

clear,

then

season

with

salt and

ground

black

pepper

to taste.

Ladle

the soup

into warm bowls or a tureen and

serve immediately.

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27/29

Sensational

Soups

301

Fish

Soup

with Rouille

Making this

soup

is simplicity itself,

yet

the flavour

suggests

it is the

product

of

painstaking

preparation

and

complicated cooking.

Rouille,

a

spicy Provenqal paste, makes

a

colourful addition.

serves

6

1kgl2lhlb mixed fish, skinned

30ml12

tbsp olive

oil

1

onion,

chopped

1

carrot, chopped

1 leek, chopped

2 large ripe tomatoes, chopped

1

red

(bell)

pepper,

seeded

and chopped

2

garlic

cloves,

peeled

1

50g/5ozl2/t cup tomato

purde

(paste)

1

large fresh bouquet

garni,

containing 3

parsley

sprigs, 3 small

celery

sticks

and

3 bay leaves

300mllt/z

pintllth

cups

dry white wine

salt

and

ground

black

pepper

For

the rouille

2

garlic

cloves, coarsely chopped

5ml/1 tsp

coarse

salt

1

thick

slice of

white bread, crust

removed, soaked in

water

and

then

squeezed

dry

1

fresh red chilli, seeded

and

coarsely

chopped

45mll3

tbsp olive

oil

sa/t

pinch

of cayenne

pepper

(optional)

For

the

garnish

1

2

slices of

baQueie.

toasted

in

the oven

509/2oz/1/z cup finely

grated

Gruydre cheese

cool(,s

TIP

Any

firm fish,

such as

monkfish,

sea bass

or snapper, can be used

for this recipe but

avoid oily

types. lf

you

use

whole fish,

include the headt which

enhance

the

flavour

of

the

soup.

1

Cut the

fish into 7.scm/3in chunks,

removing any

obvious bones.

Heat the

olive oil

in a large, healy

pan,

then add

the

chunks

of fish, onion, carrot,

leek,

tomatoes, red

pepper

and

garlic.

Stir

gently

over

a medium heat until

the

vegetables begin

to

colour.

2

Add the tomato

pur6e,

bouquet

garni

and

white wine, then

pour

in

just

enough cold

water to cover the

mixture.

Season

well With salt and

pepper

and bring to

just

below boiling

point,

then lower the

heat

so

that the

soup

is

barely simmering, cover

and

cook

for

t

hour.

3

Meanwhile,

make the

roqi'ile.

Put

the

garlic

and

coarse salt

in

a

mortar and

crush

to

a

paste

with

a

pestle.

Add the

soaked

bread

and chilli and

pound

until smooth.

or

process

in

a

food

processor

to

a

pur6e.

4 Whisk

in

the

olive oil, a drop

at

a

time

to

begin

with,

to

make

a

smooth,

shiny sauce that

resembles

mayonnaise

in consistency.

Season

to taste

with

salt

and add a

pinch

of cayenne

if

you

like.

Set

aside.

5 Lift out

and discard the

bouquet

garni.

Process

the soup, in batches,

in

a

food

processor,

then

strain through

a

fine sieve into

a

clean

pan, pushing

the

solids through

with

a

ladle.

5

Reheat the

soup but do

not allow

it

to

boil.

Taste and

adjust

the

seasoning,

if necessary

and

ladle

into individual

bowls.

Top

each

with two

slices

of

toasted

baguette.

a

spoonful

of

rouille

and some

grated

Gruy6re.


28/29

302 Sensat onal Soups

Salmon

Chowder

This

salmon

version of a traditional

f ish chowder

is

quite

exquisite.

Serves 4-5

)ag/-

.

ot/

t

lb:p butla at

margar

ne

1

onion,

minced

(ground)

1 leek, minced

(ground)

5Agl2ozl1/z cup

minced

(ground)

bulb

fennel

60ml/4 tbsp

plain

(all-purpose)

flour

1

.5 litresl2lb

pints

61/t cups fish stock

2259lBaz

patataes,

cut into

7

cm/1/2in

cubes

(about

2 medium-size

potatoes)

salt

and

ground

black

pepper

4509/1 lb boneless, skinless salman,

cut into 2cm/t/ain cubes

1 7 5mll6fl ozli/t cup milk

7

20ml/4fl

oz/1/:

cup whipping cream

30ml/2 tbsp chopped

fresh

dill

1 Me

t the butter

or rnargar ne

rn a

arge,

heavy

pan.

Add the onion, eek

and

fennel

and cook

over a med um

heat,

stirr

ng occasiona

y,

for about

5

8 m nutes, until

al

the vegetables

are

softened.

2

Stir n the f our.

Reduce

the

heat

to

ow and cook, st rr ng constant

y

to

prevent

any umps

form

ng,

for

3

m

nutes.

3 Gradua

ly

stir

n

the stock and add

potatoes.

Season

to tast,"

wlth

sa

t and

ground

b

ack pepper.

Br

ng

to the

bo

l,

then

reduce

the

heat,

cover and

simmer for about 20 minutes, unt the

potatoes

are

tender.

4 Add the cubed

sa

mon and then

s

mmer for

about

3

5 minutes, unti

lust

cooked through

and tender.

The

salmon cubes should

remain ntact,

not

fa

apart.

5

St

r in

the

m lk, crear- :

:

unt

llust warmed thro-.a'

a

low the

soup to bo

-:::.

the seasoning,

f necess;-

nto

warTn

bow

s

anc

s: :

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29/29

Sensational Soups 303

Cappuccino of

and

Tarragon

Here

is

a

really

impressive soup

to

start a dinner

party

with. Adding

ice-cold

butter

a

little

at

a

time

is

the

secret

of whipping

up

the

good

froth that

gives

the soup its clever

cappuccino effect.

Serves 6

450-67

59 /

1

-1

t

h

lb

live

lobster

1

509/SozPA cup Puy lentils

1

carrot,

halved

7

celery stick, halved

1

small

onion, halved

1

garlic

clove

1

bay

leaf

large bunch of tarragon, tied firmly

1

litre/l3/a

pints/4

cups fish stock

120mll4fl

oz/1h

cup double

(heau/

cream

259/7

oz/2

tbsp

butter, finely

diced

and

chilled until

ice

cold

salt

and

ground

black

pepper

fresh tarragon sprigs,

to

garnish

1 Bring a large stockpot of water to

the boil. Lower the Iive lobster into the

water and cover the

pan.

Cook for

1

5-20 minutes, then drain the lobster

and

leave

to cool.

2 Put the

Puy

lentils in a large

pan

pour

Puy Lentils,

Lobster

3 Drain the lentils and discard

the herbs

and vegetables. Process Lhe

lentils

rn

a

food

processor

until smooth.

Set aside.

4

Break

the

claws

off

the

lobster, crack

them open

and remove all the meat

from inside. Break off the tail, split

it

open and remove the meat. Cut

all

the meat into bitesize

pieces.

5 Pour the fish stock into a large clean

pan

and bring to the boil. Lightly stir

in the lentil

pure

and cream, but do

point

6 Using either a

hand-held blender or

electric beater,

whisk

the

soup mixture,

adding the butter, one

piece

at

a

time,

until it

is

very frothy.

7

Divide the lobster meat among the

bowls and carefully

pour

in

the soup.

Garnish with sprigs of taragon and

serve immediately.

coot(,s

TtP

lnstead of adding the live lobster to the

pan,

kill

it

first

by

freezing it overnight.

Cook

from frozen, allowing

30

minutes

in

Sensational Soups

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