Minted Melon and Cucumber Soup
Halve and deseed the melons, then roughly chop the flesh. Peel, halve, deseed and roughly chop the cucumber. Place the melon flesh and the chopped cucumber in a… Read More »
Gazpacho
Roughly chop 900 g (2 lb) tomatoes and one of the onions. Halve, core and deseed the peppers; cut one of them into large pieces. Peel three quarters… Read More »
Iced Tomato and Basil Soup
Roughly chop the tomatoes and onion and place in a blender or food processor with the tomato puree and basil. Puree until smooth. Pass through a sieve into… Read More »
Chilled Asparagus Soup
Cut the tips from the asparagus stalks and simmer them very gently in salted water for 3-5 minutes, until just tender. Drain well and refresh with cold water…. Read More »
Vichyssoise
Slice the leeks and onion. Melt the butter in a heavy- based saucepan, add the leeks and onion and cook gently for about 10 minutes. Thinly slice the… Read More »
Bouillabaisse
Skin and fillet the fish if necessary, then cut into fairly large, thick pieces. Remove shellfish from their shells. Put the saffron in a small bowl. Pour in… Read More »
Hot and Sour Prawn Soup
Chop the onion. Halve, deseed and finely chop the chilli. Peel and finely chop the ginger. Heat the oil in a large saucepan, add the onion, chil and… Read More »
Scotch Broth
Remove any fat from the meat and cut the meat into bite-sized pieces. Put the meat in a saucepan, cover with 2.3 litres (4 pints) water, then add… Read More »
Tuscan Bean Soup
Drain the beans and put them in a saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10 minutes. Lower the heat, cover and… Read More »
Bean and Coriander Potage
Tie the coriander stalks into a bundle; chop the leaves, cover and refrigerate. Chop the onions and fennel. Heat the oil in a saucepan. Add the onion and… Read More »
