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Minestrone
In typical Italian style, minestrone improves with a little siesta, so make that work to your advantage. The vegetable flavors seep into the broth and the whole is much tastier. So, if you can, make it the day before you... more...
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Gazpacho de Fuego
Makes about 28 fl ozs - allow around 1 3/4 fl oz a shot (16 single shots, or 8 doubles)
Icy-cold slugs of gazpacho taken on a sultry evening send a welcome shiver down the spine. When I say icy shards, that’s wh... more...
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Potato and Porcini Soup
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Asparagus with Garlic Butter and Parmesan
Time to prep 10 minutes
Time to cook 7 minutes
Save parmesan cheese rinds in a sealable plastic bag in the freezer and add to long-cooking vegetable soups - the rinds turn into melting cheesey globs!
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Chunky Leek and Potato Soup
Here's a good chunky winter soup that's perfect for filling hollow legs. Don't stir the potatoes through the soup, leave them on top of the leeks when you add them. If they fall to the bottom of the pan, they can catch a... more...
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Pumpkin Soup with Thyme
Adding fresh thyme to pumpkin soup gives it a new dimension. When fresh tarragon is available, try it in place of thyme.
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Spring Minestrone
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Pea and Ham Soup
Apart from being quick to cook, and easy to cook – most soups just require chopping, then slow-cooking – soups often taste better the day after making, meaning you can get them done ahead, or make a double batch and free... more...
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Chicken stock
There are few rules with stock making, but those there are should be respected. A good stock is the sum of its parts – use good ingredients and you’ll easily produce a tasty, nutritious stock.
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Garbure Basque
This soup has a Basque accent, but instead of the typical cabbage and white beans, it features green beans and is finished off with a handful of chopped chervil leaves, which introduce a pleasant aniseed flavor. If prepa... more...
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