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The secret to delicious tomato soup is the addition of the smallest amount of finely
grated orange rind, stirred in .![]()
yep , or a little honey .and season with some sugar.
And tomatos.yep , or a little honey .
Two day old brothy, chicken soup.
Oinion, celery, carrots.
Loads of broth.
Chix breast.
Salt.
Matzah balls.
Happy Chanukah!
Thanks again, Nigel.Nigel Slater said:Spiced pumpkin soup with bacon
As festive as you can get. A soup that smells and tastes like Christmas.
serves 4, generously
1 medium onion
50g butter
2 plump cloves of garlic
900g pumpkin
1 tbs coriander seeds
2 tsp cumin seed
2 small dried chillies
1 litre chicken or vegetable stock
4 rashers smoked bacon
up to 100ml single cream
Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion and the garlic, peeled and sliced, until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges.
Toast the coriander seeds and cumin in a small pan over a low heat until they start to smell warm and nutty - about two minutes. Grind the roasted spices in a coffee mill or using a pestle and mortar, keeping the pan to one side for later. Add the spices and the chillies to the onions and pumpkin. Cook for a minute or so then add the stock. Leave to simmer for 20 minutes or so until the pumpkin is tender.
Fry the bacon in the pan in which you toasted the spices. It should be crisp. Cool a little then cut up with scissors into small pieces. Whizz the soup in a blender or food processor till smooth. Pour in the cream and taste for seasoning, adding salt and pepper as necessary. Return to the pan, bring almost to the boil and then serve, piping hot, with the bacon bits scattered on top.
big daddy's broth.
http://www.guardian.co.uk/lifeandstyle/2005/jan/16/foodanddrink.shoppingNigel Slater said:Dhal and pumpkin soup
You can use any golden-fleshed squash for this soup, though the firmer ones such as butternut will add more body. If you eat the soup the next day, it is best to make a fresh batch of spiced onions and chopped coriander. Makes 4 good sized bowls.
a small onion
2 cloves garlic
225g split red lentils
1 tsp ground turmeric
1 tsp ground chilli
250g pumpkin
a small bunch of coriander
for the onion topping:
2 medium onions
2 tbsp groundnut oil
2 small hot chillies
2 cloves garlic
Peel the onion and roughly chop it. Peel and crush the garlic and put it with the onions into a medium- sized, heavy-based saucepan. Add the lentils and pour in 1.5 litres of water. Bring to the boil then turn the heat down to an enthusiastic simmer. Stir in the turmeric and chilli, season with salt and leave to simmer, covered with a lid, for 20 minutes.
While the soup is cooking, bring a medium-sized pan of water to the boil. Peel the pumpkin, scoop out the seeds and fibre, then cut the flesh into fat chunks. Boil the pumpkin pieces for 10 minutes, until tender enough to take a skewer without much pressure. Drain them and set them aside.
To make the onion topping, peel onions and cut into thin rings. Cook it in the oil in a shallow pan until it starts to colour. Cut the chillies in half, scrape out the seeds and slice the flesh finely. Peel and finely slice the garlic and add it with the chillies to the onion. Cook until the onion is golden brown. Set aside.
Remove the lid from the lentils, turn up the heat and boil hard for 5 minutes. Remove the pan from the heat then add the drained pumpkin. Put the soup, a little at a time, through the blender until smooth, then pour into a bowl and stir in the roughly chopped coriander; check the seasoning. This soup likes a generous amount of salt. Serve in deep bowls with a spoonful of spiced onions on top.
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