soup

Been getting high 20s. Deg c lately but rain last night and today. So I did a winter dinner for myself, everyone is doing their own thing. Cream of tomato soup and cheese rolls smothered in butter. 10/10. Russ

"] Taken from Christopher Kimball's Milk Street 2017, found in March-April page 25. I made a half-recipe, since as a single person I could not see eating this six times in a row! They specifically say not to use the breast meat, as the dark will provide more flavor and body. I totally...

Serves 4, Preparation time 40 mins, Cooking time about 3 hours 500 g of chicory 500 g savoy cabbage 400 g of borage 500 g of curly escarole 500 g beef muscle 1/2 hen 3 carrots 2 white onions 2 stalks of celery Salt and black pepper, to taste Pecorino, grated or grated aged ricotta cheese, to...

Prepared for the start of the Asian Lunar Calendar, Year of the Rat. I am adapting a recipe from Russ Crandall's book, Paleo Take Out: Restaurant Favorites without the Junk. Because I seriously prefer the dark meat of chicken, that's what I'm using here. Bone-less, skinless, chicken thigh...

This is husband’s Grandmother’s recipe for Portuguese Bean and Cabbage Soup. We call it Avó Soup (Avó is the Portuguese word for Grandmother). I’ve edited for English so apologies if I left any errors in. I've also added my changes I do to make the soup vegan. For boiled potatoes, cabbage etc...

I have a cookery book called "Mango Soup" by Jenni Malsingh. And in that book there is a recipe for mango soup. She took two Indian dishes and combined them. She took the Gujarati idea of adding mango pulp to karli (which is a gram flour and yoghurt soup) and the Keralan idea of coconut & mango...

This soup really needs fresh sweetcorn off the cob, and plenty of it, perhaps much more than the 6 ears of corn suggested. We had to make it with frozen sweetcorn and the difference was very obvious and disappointing. 1 ear of corn yields roughly 100g of sweetcorn if you do need to use frozen...

We've just had another of those really hot days and combined with the smoke problems, I've not been too well or able to do much at all. So when hubby spotted this recipe I thought why not? After all, the only thing that needed cooking was the brown rice and I could use the microwave for that...

I found a recipe for a vegan soup which called for 1 1/4 quarts of red wine. This seems like a mistake but I don't know how to verify it. Is that large a quantity even reasonable? Perhaps it meant cups?

I have to say that this recipe looks amazing when served. The colour is fantastic and the texture spot on. But I am a little disappointed by the lack of flavours coming through. Perhaps it was the fact that I was lacking in fresh beetroot? My weight was just under the 500g required and my...

And another in the series of cold soups that I have been exploring this summer due to the hot weather we have been experiencing. This is actually a very nice and refreshing soup that is easy to eat despite the weather. It is so nice and easy that we are actually making it again. One thing I will...

I have something of a confession to make. I've never, ever had the traditional cold Spanish soup, gazpacho. That's the truth. Never. So given the current hot summer temps (39°C today) and my general lack of enthusiasm to easy anything even vaguely warm in such temperatures, we have been working...

This is a soup designed to be served cold from the fridge for those days when it is simply too hot to eat. Now I'm living in Australia, we have those summer days (winters are still cold though) and the second of them is upon us. So I started making the soup early in the morning (6:30am) before...

Carrots and cherry tomatoes soup garnished with cumin seeds and crumbled Taralli

Hi Local butcher gave me 3Kg of beef bone which I thought I would make into a hearty winter soup. I did a bit of googling and my inventiveness got as far as boil it with some pepper corns and bay leafs! Anyway, 6 hours later I removed the bones, fat lumps and returned the stripped off the...

Serves: 2 | Preparation time: 15 mins | Cooking time: 50 mins Barley: 100 g Vegetable broth: 1 l Chestnuts, boiled: 10 Potatoes: 1 Onions, white: 1 Bay leaf: 1 leaf Rosemary: 1 sprig Butter, unsalted: 1 tsp Nutmeg: ½ tsp Extra virgin olive oil (EVOO): to taste Salt and pepper: to taste...