Potato & Leek Soup with Prunes Recipe

Potato & Leek Soup with Prunes Like this recipe? You’ll love my online British cooking class inspired by Simon Sandall! Potato and leek is a classic combination. In France they’re cooked together, puréed, passed through a sieve and mixed with cream to make vichyssoises, a classic cold soup. This vegetarian cock-a-leekie is a more rustic […]

Recipe – Prawn Laksa Lemak

Prawn Laksa Lemak There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the Straits of Malacca and lemak, meaning ‘creamy’ in Malay, indicates […]

Recipe – Swordfish à la Bouillabaisse

Swordfish à la Bouillabaisse It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique to poach chicken – so why not come full circle and use them to poach […]

Recipe – Caldo Verde

Caldo Verde(Portuguese Green Soup) Most Portuguese meals, especially dinner, start with soup; many are thick and hearty, using whatever produce is on hand. Caldo verde, meaning literally green broth, is one of the most popular. It’s traditionally made with a local dark green cabbage called galega, closely related to kale which is a good substitute. […]

Recipe – Hot & Sour Prawn Soup

Hot & Sour Prawn Soup Hot and sour soups are a classic on Thai menus. Although the version containing prawns, dtom yam gung, is perhaps the best known in Australia, ‘dtom’ simply means to boil and ‘yam’ to mix or toss together and these soups can be as basic or as complex as you care […]

Recipe – Bajan Corn Soup

Bajan Corn Soup Get More Caribbean Inspiration Here! Hearty corn soup is popular in many parts of the Caribbean, including Jamaica, Trinidad and Barbados. This is my take on the Barbadian version inspired by a recipe Paul Carmichael gave me – I love the three different textures of corn. Bajan corn soup often contains pumpkin […]

Recipe – Rasam

Rasam Rasam is a spicy, tangy southern Indian soup that’s a great start to any meal, especially served with some crisp papadums; it’s also fun in shot glasses for a cocktail party. It’s traditionally served as a light meal over steamed rice, especially to people who are feeling poorly. Rasam means ‘juice’ or ‘essence’ in […]

Recipe – Vietnamese Chicken Rice Soup

Vietnamese Chicken Rice Soup Every culture seems to have a chicken soup that’s the universal panacea, and in Vietnam it’s cháo gà. Similar to Chinese congee, it’s sometimes called chicken rice porridge and is generally a breakfast dish, often served with omelette. It can be quite bland, if that’s what you want, and it’s traditionally […]

Recipe – German Potato & Chervil Soup (Kerbelsuppe)

German Potato & Chervil Soup German potato & chervil soup (kerbelsuppe) is traditionally eaten on Maundy Thursday, the day before Good Friday which celebrates the Last Supper; in German this day is also known as Gründonnerstag (‘green Thursday’). Some traditional recipes thicken kerbelsuppe with an egg yolk and serve it with chopped hard-boiled egg stirred […]

Recipe – Chicken Avgolemono Soup

Chicken Avgolemono Soup Avgolemono is a classic Greek combination of egg (avgo), lemon (lemono) and stock to create a tangy soup or sauce. As a soup it’s usually made from chicken stock with rice cooked in it, a typical example of peasant cuisine where nothing is wasted (the meat from the chicken bones added back […]

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