By Sara Lewis
Soup is the last word convenience nutrition: hot, filling and fulfilling. it's also splendid for you - so much soups are low in fats and filled with food, in particular in the event that they are selfmade. Hamlyn All color Cookbook: 2 hundred Soups offers you recipes for every little thing from vintage favourites, corresponding to Potato and parsley soup, to unique new rules. The ebook additionally encompasses a part on chilled soups, ideal for while the elements starts off to get hotter. each one recipe is followed via easy-to-follow directions and a whole web page color photo to make sure excellent effects at any time when.
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Additional info for Hamlyn All Colour Cookbook: 200 Super Soups
If you are adding fish heads, don’t cook them for longer than 30 minutes before straining, or they will begin to add a bitter taste. 8 litres (3 pints) cold water Heat the oil in a large saucepan, add the vegetables and fry for 5 minutes until softened and just beginning to turn golden around the edges. Add the tomatoes, herbs, peppercorns and salt. Pour in the water, slowly bring to the boil, then half cover and simmer gently for 1 hour. Pour through a sieve into a jug. Cool then chill for up to 3 days.
For broccoli & Stilton soup, omit the ground almonds and cook as above, adding 125 g (4 oz) de-rinded and crumbled Stilton cheese when reheating the soup. Stir until melted, then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper. minestrone Serves 4 Preparation time 5 minutes Cooking time 23 minutes 2 tablespoons olive oil 1 onion, chopped 1 garlic clove, crushed 2 celery sticks, chopped 1 leek, finely sliced 1 carrot, chopped 400 g (13 oz) can chopped tomatoes 600 ml (1 pint) chicken or vegetable stock (see pages 10 and 13) 1 courgette, diced ½ small cabbage, shredded 1 bay leaf 75 g (3 oz) canned haricot beans 75 g (3 oz) dried spaghetti, broken into small pieces, or small pasta shapes 1 tablespoon chopped flat leaf parsley salt and pepper grated Parmesan cheese, to serve Heat the oil in a large saucepan.
Reduce the heat, cover the pan and simmer for 15–20 minutes or until the celeriac and apples are very soft. Purée the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan. Alternatively, rub through a fine sieve. Reheat gently. Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika. For celeriac & roasted garlic soup, halve 2 garlic bulbs, put into a roasting tin, drizzle with 2 teaspoons olive oil then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.