Top chefs’ favourite homemade soups – from curried carrot to creamy sweet potato

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It is cold, there is nothing to do – and you may want to hang on to all your tinned food in case things get even worse. This points towards one thing: getting really good at making soup. Although it can seem complicated and time-consuming, soup-making is immensely satisfying and much easier than you think. We asked 10 chefs to share their best recipes for the simple soups they make at home.

Curried carrot soup

Michael Caines, chef patron at Lympstone Manor, Exmouth

Put 150g of chopped onions, two peeled, crushed garlic cloves and 500g of peeled, chopped carrots into a saucepan with 150g of butter and a pinch of salt. Cook without colouring for five minutes. Meanwhile, toast a teaspoon of cumin seeds in a dry pan. Add the toasted cumin and a teaspoon of Madras curry powder to the vegetables and cook for a further two minutes, then add 300ml chicken stock, 500ml water and a bouquet garni. Bring to the boil, add a little more salt, then reduce to a simmer and leave to cook slowly for 30 minutes. Transfer to a blender and blend to a puree, then pass the puree through a sieve and return it to a clean pan to reheat. Check the seasoning and serve sprinkled with freshly chopped coriander leaves. Serves four.

Low-waste chicken soup

Gaston Savina, executive chef consultant, Cocotte, London

A bowl for the soul … chicken and vegetable soup. Photograph: creacart/Getty Images

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