Soup Recipes
18 recipes found
Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
Fresh tomatillo and zucchini gazpacho with roasted figs and herbs, lightly spiced and brightened with lime.
Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho
Fresh cilantro, picked Furikake
Slow Cooker French Onion Beef Soup
Slow-cooked onions with beef, beer and stock, topped with toasted cheese and bread.
Seafood Chowder
Creamy seafood chowder with tender fish, shellfish and potatoes in a savoury broth.
Creamy-Ish of Mushroom Soup
Creamy mushroom soup with golden mushrooms, garlic, and white wine, gently simmered to rich depth.
Manhattan Clam Chowder
Creamy clam chowder with tender potatoes, fresh herbs and a savoury tomato base.
New England Clam Chowder
Creamy clam chowder with tender potatoes, bacon and fresh clams in a savoury broth.
New Orleans Corn Bisque with Smoked Sausage
Creamy corn bisque with smoky sausage, tender potatoes and a hint of spice.
Leftover Baked Potato Soup
Creamy potato soup with leeks, garlic, and a tangy finish, richly flavoured and smooth.
Slow-Cooker Sweet Potato and Lentil Soup
Creamy sweet potato and lentil soup with fragrant curry and garlic, gently simmered to blend flavours.
Avgolemono: Greek Lemon Chicken Soup
Creamy lemon chicken soup with tender rice, fragrant herbs and a silky egg finish.
French Onion Soup
Caramelised onions in beef broth, topped with toasted baguette and melted Gruyère cheese.
3-Ingredient Tomato Soup
Roasted tomatoes simmered with onion and cream for a deeply savoury, smooth soup.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
