Soup for Every Day: 365 of Our Favourite Recipes

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Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best! That soup did, however, definitely involve chopped fresh coriander, so I’m surprised to find both Tovey and Nigel Slater’s recipes use the seeds, while Riverford’s Guy Singh-Watson purees a small bunch, and gardener and herb specialist Jekka McVicar puts the roots alone into her soup. Unexpectedly, I prefer the seeds; the slightly bitter, citrussy note they lend it is more complex, and thus more interesting, though, unless you have a very powerful blender, it’s easier to grind those seeds to a powder first, rather than attempting to chase them all down in the pan, as Tovey recommends. Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth

Moroccan Chickpea and Spinach Soup - Looks Good Lets Eat Moroccan Chickpea and Spinach Soup - Looks Good Lets Eat

I already had a copy of this, bought another one for a good friend. She loves it and has already tried a couple of recipes. Highly recommended and ideal to make in a slow cooker. New Covent Garden Book of Soup for all Seasons: Our Favourite Seasonal Recipes (New Covent Garden Soup Company)

Put on the pan on the stove and bring to the boil. At this point, I put my pan in the bottom (simmering) oven of my Aga and it will sit there until I’m ready to put the soup in the blender. You can get the same effect from a conventional oven on a very low light (ideal if you’re out at work all day) or in a slow cooker. You only need to cook the vegetables until they’re soft so even if you’re in a bit of a hurry, it will only take about 20 minutes to make your soup if you don’t have time to leave the pan. Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like! Used-like N : The book pretty much look like a new book. There will be no stains or markings on the book, the cover is clean and crisp, the book will look unread, the only marks there may be are slight bumping marks to the edges of the book where it may have been on a shelf previously.

soup – recipe How to make the perfect carrot and coriander soup – recipe

Din Tai Fung’s core philosophy of serving up the highest quality food, prepared with incredible precision along with impeccable service has earned accolade from Michelin, and continues to impress customers and critics from all around the world.Lots of good recipes, ranged by season which is a very useful idea to help make the best use of fresh ingredients. Looking forward to enjoying lots of different flavours. Excellent range of recipes in a robust water resistant cover ideal for use in the kitchen - not just fireside reading. Recipes range from the everyday to more exotic dishes. New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things (New Covent Garden Soup Company) Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it. Rinse the courgettes, remove the top and bottom, then chop roughly into rings. (If you’re not going to blend your soup then you might want to take a little more care over this bit, but as I blitz it all then I don’t worry too much about the size.) Add to the pan. I’m using my usual Portmeirion casserole but you can use any large pan.