Two refreshing late summer soup recipes. Most years, soups – like pies, stews and crumbles – are banished for the summer before I cook them in an excited flurry about the same time as I stop wearing sandals.
In winter, I find comfort in deep bowls of vegetables that don’t require chewing. But summer soups are different. I want freshness, crunch, and zippy flavours. So many summer soups are cold, and while I do like a cold soup, I have to say I only crave it when the weather is blistering. I almost always want something warm at dinner time. These late summer soups focus on lightness and brightness. Healthy soup. Mulligatawny Soup - adamliaw.com. For more recipes and great food ideas, follow me on Instagram.
For recipe videos, hit up my Youtube channel. This soup was born out of the times of the British Raj, with obvious English and Indian influences. The addition of rice is all important, and I like it when it’s cooked almost to a porridge-y consistency. Ingredients 1 tbsp each butter and olive oil 1 large onion, finely diced 3 cloves garlic 1½ tbsp curry powder 1 tsp garam masala 2 tsp salt 1 can diced tomatoes (400g) Egg Drop Soup Recipe. Egg Drop Soup This egg drop soup recipe is my absolute favorite.
Donna Hay - Recipes. Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air-dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.
Tom Kerridge's West Country recipes. I'm a West Country boy.
I grew up in the estates around Gloucester, where you're 5 minutes from the countryside. Pasta e Fagioli by Antonio Carluccio. Recipe search Main ingredient or course or by season Browse all recipes This is the best-known peasant dish in Italy.
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional)1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes)4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water. Heat the olive oil in a saucepan, add the onion and fry until softened. Leave to stand for 30 minutes before serving to allow the flavours to mingle. This recipe is from: Recipe countdown to book launch: Chocolate, chilli and black bean soup, from A Girl Called Jack. It’s just a matter of days until my book launch on the 27th, so I’ve decided to blog one of my favourites from the book, featured in last weekend’s edition of the Observer Food Monthly magazine… First up, Chocolate, Chilli And Black Bean Soup.
Photography by Susan Bell. I knocked up this soup last winter. It combines onions and garlic for detoxifying goodness with chillies to fire you up, tomatoes and carrots for essential vitamin C, beans for protein and chocolate because it’s a solution to almost everything. (Serves 2) 100g dried black beans 1 onion 1 clove of garlic small red chilli 1 or a pinch of chilli flakes A shake of paprika A generous shake of ground cumin A splash of oil 1 carrot 30ml red wine 400g chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you’re going to be cooking that evening.
The 10 best broth recipes. Crab, tomato and fennel broth This is a delicious, warming but fragrant soup for the cold winter months.
It's light enough to serve as a starter, or you could increase the portions and add some crusty, slightly charred sourdough bread to make a more substantial option. Encourage the diners to pick at the claw when the broth has finished. Serves 4Olive oil, for cooking4 crab claws, cracked1 small fennel bulb, finely diced1 small onion, finely diced1 garlic clove, finely chopped2 celery stalks, finely diced½ red chilli, deseeded and choppedSplash of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy-based saucepan over a high heat and add a splash of oil. 3 Pour over about 750ml water and bring to the boil, then turn it down to a simmer. 4 Cook for a further 5 minutes and then garnish with the fennel fronds.
Recovery: black bean soup with ham. Tuesday March 6, 2007 Dealing with a small electrial fire, electrians, and finding a new place to live really caught me off guard and into the waiting arms of a big bad sickness.
I hate being sick and having this flu was the absolute worst. Sweet potato & pear soup with sage. My favorite thing about cooking is when things come out of nothing.
Mushroom and farro soup. Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments. We then proceeded to eat soup for dinner for the next 14 days. What happened? Food - Recipes : Irish fish chowder with soda bread. Thursday Night Smackdown. Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog.
It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re done, why not read the week’s guest posts from some other kick-ass bloggers, if you haven’t already? Which you should have. (If you’re wondering why all the guests: go here.) And remember: Hobo Monday is STILL ON. While Michelle takes a much-needed brain-freeze, I’m filling in for jury duty. Curried sweet potato & rice autumn soup/stew.
Wednesday October 6, 2010 Fall is my favorite season. And so far this fall is shaping up rather nicely. Leads to something better. I am hoping that Aran won't mind me taking that liberty, as it was her that made me think of it in the first place. Food - Recipes : Oxtail soup. Sopa de Batata-Doce ~ Sweet Potato Soup. This is a recipe which my sister, Julie sent me. Julie lived in a small town in Brazil called Búzios for a few years where she and her husband Claudio ran a small gift shop. The town looks like a little piece of heaven to me and I hope some day I’ll manage to get to see it in person. The new vegetarian: sweetcorn, three potatoes and leek soup with four garnishes. Donna Hay - Recipes. Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped ⅓ cup (65g) long-grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper ⅓ cup chopped flat-leaf parsley leaves Heat a large saucepan over medium heat.