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SOUP RECIPES |
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| Mushroom Soup with Breadcrumb Dumplings |
For the soup
50g Butter
50g Plain Flour
1.75 litres Vegetable Stock
175g Mushrooms
4 Tablespoons Fresh Parsley
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For the dumplings
40g Butter
A Little Freshly Grated Nutmeg
Salt to Taste
2 Eggs, Beaten
1 Tablespoon Plain Flour
225g Fresh Breadcrumbs |
To make the dumplings :
- Beat the butter with the nutmeg and a little salt until soft.
- Stir in the eggs, then beat in the flour and breadcrumbs.
- Cover and leave to rest for 30 minutes.
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To make the soup :
- Melt the butter in a large pan and cook the mushrooms until soft.
- Stir in the flour and cook until light brown.
- Gradually add the stock, stirring constantly, until boiling and thickened.
- Stir in the parsley and simmer for 20 minutes.
- Make about 24 small dumplings from the breadcrumb mixture and add to the cooked soup.
- Simmer for a futher 10 minutes until the dumplings are cooked.
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| Tomato and Basil Soup |
900g Ripe Tomatoes, Halved And Deseeded
2 Medium Onions, Peeled And Finely Chopped
4 Rindless Rashers Streaky Bacon, Diced
1 Tablespoon Freshly Chopped Basil
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50g Butter
2 Tablespoons Plain Flour
1.15 Litres Chicken Stock
Salt And Pepper
Pinch Sugar |
- Melt butter in a saucepan, add the onions and bacon and fry for 5 minutes until softened.
- Stir in the flour and cook for a further 1 minute, stirring constantly.
- Add the tomatoes and gradually stir in the stock.
- Bring to the boil then lower the heat, season to taste, add the basil and sugar and simmer for 20 minutes
- Spoon the soup into a blender and process until smooth, then return the soup to the cleaned pan and heat through for a further 3-5 minutes.
- Serve immediately in warmed bowls garnished with a spring of fresh watercress.
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I apologise that some recipes use imperial measurements, while others are metric.
If you have difficulty converting one to another, please try the adjacent link --> |
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