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Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are: ‘ Pinky’ and ‘The Brain’ . Remember that show ? Depending on the day, we fight over who is Pinky and who is The Brain. 2) When we are trying to decide what to do at night or on the weekends you can often hear us say to one another,
"Let it bubble at a languorous pace for a good hour": Nigel Slater's classic pea and ham soup. Photograph: Jonathan Lovekin for the Observer The recipe Soak 400g of dried, split peas overnight in cold water. The next day, drain them and bring them to the boil with a bay leaf or two, 1.5 litres of stock and a couple of onions, each stuck with a clove or two.
By February, even reliable comfort foods can lose their warming charm. Risotto , jacket potatoes , dal – all the old favourites which seemed so exciting back in the late autumn now seem to stretch in an unending starchy line to spring (whenever that may be). And while it's not quite time to retire the masher for the season, a dose of fresh, dare I say "zingy" flavour in the form of a clean, aromatic soup is just the thing to shake up a hibernating palate. Thai tom yum is just what the doctor ordered, being both hot and searingly aromatic enough to cut through even the stuffiest of winter colds.
You'll hardly ever catch me ordering soup in a restaurant – there is bound to be something more exciting on the menu, I tell myself, a bit like a stubborn child who decides he or she doesn't like something without ever trying it. This is irrational, of course, not least because some of my all-time favourite meals are liquid and come in a bowl: asam laksa , corn chowder, my mother's gazpacho, my dad's cold yoghurty concoctions, harira – I could live on any of those. I think my prejudice stems from soups that came into being as a way of using up unpopular or leftover ingredients.
Yotam Ottolenghi's chicken soup with egg vermicelli: Every culture has its own take on this all-time classic comfort food. Photograph: Colin Campbell for the Guardian Chicken soup with egg vermicelli Almost every culture has its own variation on chicken soup, and rightly so – it's one of the most gratifying dishes on the face of the Earth.
Yotam Ottolenghi's legume noodle soup: who needs minestrone? Photograph: Colin Campbell I like to think of this heartwarming, thick soup as the Iranian answer to minestrone. In Iran, they call this wonderfully wholesome and nourishing dish ash-e reshteh, and it leaves a real smile on your face.
This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire. If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chilli I add on serving is not obligatory, but I like the Christmas confetti! Recipe posted by Nigella <p style="text-align:right;color:#A8A8A8"></p>
Happy New Year! Are you eager, worn out, hung-over, excited, or ready for summer? Maybe, you’re cold and looking to warm up with a soothing bowl of soup? Or maybe you’re fighting off a bit of a cold from the holiday excitement? Yes to all of the above.
Warm, filling, flavor-packed soups and stews are the perfect antidote to chilly winter days. Skip canned soups that are packed with sodium and other hard-to-pronounce ingredients and try one of these easy recipes. Each pot simmers with good-for-you nutrients and offers a satisfying, low-calorie meal .
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