Serves 6 as lunch-time serves It is winter here at the moment and we are in Week 4 of Melbourne’s Covid-19 lockdown, so comfort soups are a great idea. Over the recent cold and wet weekend, I made this soup and was extremely pleased with the result. It was very satisfying, flavoursome, tasty, nourishing and [...]
Serves 4 Ingredients 3 tbsp butter 1 tbsp olive oil1 large onion, peeled, chopped 1kg mushrooms, wiped clean, quartered with stems left on, but dry end bits cut off; reserve 1/4 cup to sauté for the garnish 2 cloves garlic, minced ¼ tsp nutmeg 2 tbsp chopped parsley ½ tsp dried thyme or 4 [...]
This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. Mussels are inexpensive and taste wonderful when paired with the pumpkin. Serves 4 Ingredients 250ml white wine 1kg mussels -rinsed, de-bearded, discard any mussels that do not close tightly when tapped 50g butter 1 onion, roughly chopped [...]
In this recipe the pumpkin and onions are sautéed, roasted and simmered; this is to give the soup a deep, rich flavour. It is fine and still delicious, to miss the roasting step and to simply sauté and simmer until cooked. Then purée. Serves 4 Ingredients Garnish 800g diced pumpkin 2 large onions, diced 50g [...]
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’ mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made of the liquid batter of the eggs and grated Parmigiano Reggiano being poured into the hot stock. The egg breaks [...]
Especially delicious for cold winter days, or any day really, this soup or stew is a meal in itself. Make it into a stew by adding more chicken pieces and serve it with a crisp, mixed salad. Serves 4 Ingredients 2 onions finely diced 25g butter 2 tbsp extra virgin olive oil 1 red [...]
Serves 4 This is one of my favourite chilled soups and is a delight for lovers of garlic. A traditional and popular Spanish cold soup, Ajo Blanco is typical from Granada and Málaga, Andalusia. It is older than the more common red version, with tomatoes, which was not possible until tomatoes were introduced into Europe [...]
To be a good cook you need to master the fundamentals of cookery and stock-making is one of those. The best stock is full of flavour, colour, body and aroma. Good stock is the key to making sensational sauces that enliven your dishes and is the basis for all good soups. Makes about 5 litres [...]
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’, mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made of the liquid batter of the eggs and grated Parmigiano Reggiano being poured into the boiling stock. The egg breaks [...]
This is a refreshing and light starter or lunch dish for a summer's day and it looks very pretty. Serves 6 The soup 3 onions 4 cloves garlic 600g Desiree potatoes 100ml olive oil 300ml pouring cream 300ml milk 2 telegraph cucumbers ½ - 1 bird's-eye [...]
