Enter Your Favourite Soup Recipe & Win a Signed Copy Of Flavours

One of the chapters in our new book FLAVOURS is called Soupe Dragon and if you’re like me, a child of the seventies then you will recognise the dear old soup dragon from the Clangers. If you don’t have a clue what we’re on about then we’ve included an educational video ๐Ÿ˜‰ .drghat-1

To me, there is nothing like a bowl of soup.ย As long as you have food in the fridge, staples in the store cupboard and a big pot you will never go hungry. The basic ingredients you need for any soup are simply stock, herbs, spices to make the broth and then you can literally add anything else you fancy, meat, fish, vegetables, pulses. We are constantly experimenting with flavours and coming up with new soups.

Yesterday we added some Cornish beer, very mature cheddar and a whole lot of herbs to our traditional Leek and Potato soup – the results were wonderful.

So, What’s your favourite soup recipe? tell us for a chance to win a signed copy of our new book FLAVOURS, simply add your recipe to the comments section and we’ll pick THREE winners.

19 Comments

  1. Okay, Anita-Clare, I’m thinking . . . I’m thinking . . . it’s hard to pick just one. I think Garlic Piperade soup is my favorite, especially at this time of year. How can you go wrong with gobs of garlic, onions and peppers and fresh tomatoes? Yum! And it’s especially good made with deer stock (which I don’t have very often) so I use that when I can. Cute video, by the way. ๐Ÿ™‚
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  2. French Onion soup! My recipe being: White onions, sauteed ‘ NOT browned’ in Butter and Olive oil…3 litres of Beef stock, and a stock pot! , ginger , garlic’fresh paste’, mustard, horseradish, soy sauce, sugar and aromat! Pepper to taste!
    All served with a MASSIVO piece of Parmesan bread on top, grilled with gruyere and Mozzarella!Hmmmmmmmmmm!!!!!!!!!!!! x

  3. Having done nothing but make soup for the last 2 months, I’d love to branch out with something exotic or exciting or extravagant (perhaps all three) but I’m in a a Soup Rut. But how about this: Courgette & Philly soup? It’s yummy. Chilled, a la vichyssoise, or warmed through. Small quantity of finely chopped shallots (more subtle than garlic…but garlic is fine) plus 750g sliced courgettes and 3 celery stalks cut into small dice into 2 tsp oil. Cook for a couple of minutes. Add 1 litre of chicken stock and simmer for 15 mins or so (lid on pan!), until the courgettes and celery are cooked. Put all into liquidiser and add 150g of Philadelphia cheese – if feeling virtuous, use the “diet” version. Whizz until smooth. If too thick, add more stock. Season to taste with salt and pepper – the amount of seasoning rather depends on the stock used. You can jazz this up with, say, a smidgen of curry powder or a pinch of cayenne. Serve with some chopped chive scattered in a decorative way. And a great basket of crusty, crunchy, yummy bread.

  4. This has been a favourite for years!

    Seafood Chowder

    Gently sweat 2 ea coarsely chopped onion, carrot and celery in a little oil till softening. Add 2 peeled and thinly sliced potatoes and just enough water or stock to cover. Bring to a boil, turn down the heat, cover and cook till the potatoes are tender. Whilst this is cooking prepare some fishy scraps and leftovers, cut them into even sized pieces and divide into 3 piles: 1) raw fish, 2) raw shellfish, 3) cooked fish and shellfish. When the potato is tender mash with a potato masher so that they are almost smooth but a little chunkiness remains. Taste and season and add milk or cream or a mixture to make a rich thick soup. Bring to the boil, turn down to a simmer and add the raw fish scraps. Return to only just boiling, add the raw shellfish, return to only just boiling one more time and add cooked fish and shellfish.
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  5. Red Lentil soup with roasted red peppers
    I already have a super-duper signed copy of your lovely flavoursome book but wanted to share that I love lentil soup – especially in Turkey where they serve it with turkish red pepper, a quarter of a lemon to squeeze for extra zing and with soft fluffy warm bread with olive oil. Recently I met a wonderful lady at a workshop here in the UK who had roasted red peppers and added them to her soup and I now do the same – awesome. Cayenne or red chilli can also add a spicy kick.

  6. Pingback: Soupe Dragon - Spicy Sausage and Kale Soup | Lover Of Creating Flavours

  7. Janice Papworth

    My favourite soup is Home Made Fresh Tomato
    Sweat one onion, 1 minced garlic clove and one small diced potato in a tablespoon of olive oil until soft. Add 500g fresh ripe tomatoes chopped and 1pint vegetable stock plus 1 tablespoon tomato puree. Simmer for 20 minutes. Blend then add 100ml milk.

  8. Kaaren Kitching

    I adore soups. Economical, flavoursome, filling, good for you and best of all a salve to someone like me with “a touch of the OCD’s” – a marvellous way of tidying up the fridge, I love them!

    My favourite winter soup is Spiced Butternut and Apple:

    Fry an onion in a knob of butter, add a teaspoon of curry powder, fry for two mins, add 1 and a half pints of vegetable stock, a medium butternut squash (peeled, de-seeded and cubed) and a large bramley apple (peeled, cored, cubed) and a couple of teaspoons of chopped sage, simmer 20 mins til squash soft, blitz (pulse, do not overdo it), add quarter of a pint of apple juice, salt and pepper. Blend horseradish with whipped double cream, add shards of line peel, garnish soup with this and a sage leaf and serve with warm bread. Delicious!

    I also have a favourite summer soup but will save this for another season.

    Enjoy!

    Xx

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