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1 tbsp olive oil
15g (½oz) butter
1 onion, chopped
450g (1lb) potatoes, peeled and diced
850ml (1½ pints) water
salt and freshly ground black pepper
150ml (5fl oz) single cream
2 tbsp chopped fresh herbs (such as chives, parsley or tarragon), to garnish
Heat the oil and butter in a large saucepan. Add the onion and fry gently, with a lid on the pan, for 3–4 minutes. Add the potatoes, stir, then cover and cook gently for a further 5 minutes, without browning.
Pour in the water, bring to the boil, then simmer for about 15 minutes or until the potatoes are tender.
Blend the soup, stir in the cream, then season with salt and pepper.
Reheat and serve sprinkled with the fresh herbs.
Pumpkin soup
Pumpkin makes a very delicious soup, golden in colour with a delicate yet distinctive flavour. It’s lovely sprinkled with chopped parsley and served with garlic bread (#ulink_9b432948-6571-5426-b546-b06e1a08cfa1).
SERVES 6
1 kg (2¼lb) pumpkin (weight includes skin and pips)
15g (½oz) butter
1 tbsp olive oil
2 large onions, chopped
2 large garlic cloves, crushed
1 litre (1¾ pints) vegetable stock
salt and freshly ground black pepper
150ml (5fl oz) single cream or crème fraîche
Cut the skin off the pumpkin, scoop out the seeds and cut the flesh into even-sized pieces.
Heat the butter and oil in a large saucepan, add the onions and cook, covered, for about 5 minutes, then add the garlic and pumpkin and cook for a further 5 minutes.
Pour in the stock, season and bring to the boil. Cover and simmer until the pumpkin is tender (about 20 minutes).
Blend to a glorious golden purée, then add the cream and a splash more water to thin it if necessary.
Reheat gently then ladle into bowls and serve.
Spinach soup
Spinach makes a beautiful deep green soup with a sharp, iron-y flavour that’s sweetened by a spoonful of cream.
SERVES 4
1 tbsp olive oil
1 onion, chopped
1 potato, peeled and chopped
450g (1lb) spinach leaves
850ml (1½ pints) vegetable stock or water
salt and freshly ground black pepper
a pinch of freshly grated nutmeg
squeeze of lemon juice
4 tbsp single cream or crème fraîche, to garnish
Heat the oil in a large pan, add the onion and potato and fry gently without browning, with a lid on the pan, for 5–10 minutes.
Push the spinach into the pan and pour in the stock or water. Bring to the boil, then simmer for 15–20 minutes or until the potato is tender.
Blend well, then adjust the consistency of the soup with a little water if necessary and season with salt, pepper, grated nutmeg and a squeeze of lemon juice.
Reheat, then serve in warmed bowls with a spoonful of cream or crème fraîche on top of each.
Spinach and lentil soup v
Green lentils and spinach are natural companions and this soup is earthy, warming and satisfying.
SERVES 4
1 tbsp olive oil
1 large onion, chopped
1 large garlic clove, crushed
125g (4oz) green lentils
225g (8oz) spinach leaves, washed
1 litre (1¾ pints) unsalted vegetable stock or water
salt and freshly ground black pepper
2–3 tsp lemon juice
croûtons or thick yoghurt, to serve (optional)
Heat the oil in a large saucepan, add the onion and fry for 10 minutes, with a lid on the pan, until the onion is almost tender and flecked with brown.
Stir in the garlic, lentils and spinach, then pour in the stock or water and bring to the boil. Simmer gently, with a lid on the pan, for about 45 minutes, until the lentils are soft.
Blend the soup, then reheat, season it with salt, freshly ground black pepper and lemon juice.
Serve just as it is, in deep, warm bowls, or top with a spoonful of crisp golden croûtons or thick Greek yoghurt.
Green split pea soup v
These green split peas, which you can get at health-food shops, make a pleasant change from the more usual yellow ones, or indeed from the colour of most dried beans, and they taste good too. As it’s a winter soup, I use dried herbs here; both marjoram and savory are useful to have in the store cupboard for adding depth of flavour, particularly to pulses.
SERVES 4
175g (6oz) green split peas
1.2 litres (2 pints) water
1 onion, chopped
2 potatoes, peeled and sliced
2 sticks of celery, chopped
2 small leeks, sliced
½ tsp dried savory or marjoram
salt and freshly ground black pepper
garlic butter, to serve (optional)
Put the split peas into a large saucepan with the water, all the vegetables and the savory or marjoram and bring to the boil.
Simmer gently until the split peas are tender – about 50 minutes. This soup can be served as it is, with chunky pieces of vegetables in it, or blended until completely smooth, or part-blended, the choice is yours. If necessary, add a little more water to bring it to the consistency you like.
Season with salt and pepper, reheat and serve in warmed bowls, topped with a piece of garlic butter (a little softened butter mashed with a crushed garlic clove) for extra flavour. Or you could go the whole hog and serve it with crisp, buttery garlic bread (#ulink_9b432948-6571-5426-b546-b06e1a08cfa1).
Chilled green split pea soup with mint
Here’s another way to use dried green split peas, and it couldn’t be more different from the previous one. I love this soup because it shows pulses in a different light altogether – all spruced up and elegant.
SERVES 4
2 tbsp olive oil
1 large onion, chopped
1 stick of celery, chopped
8 sprigs of fresh mint
125g (4oz) green split peas
1 litre (1¾ pints) unsalted stock
a pinch of ground cloves
1 bay leaf
salt and freshly ground black pepper
single cream or crème fraîche, or mint sprigs, to garnish
Heat the oil in a large saucepan, add the onion and celery and fry gently, without browning, for about 10 minutes.
Meanwhile remove the leaves from the stems of the mint and set aside. Add the stalks to the saucepan, together with the split peas, stock, ground cloves and bay leaf.
Bring to the boil, half covered with a lid, and simmer for about 40 minutes or until the split peas are tender.
Remove the bay leaf and mint stalks, add the mint leaves and blend until smooth and creamy, then season with salt and pepper.
Cool then chill the soup in the fridge. Check the seasoning again before serving, then ladle into individual bowls and top with a spoonful of crème fraîche or cream, or a fresh mint sprig, or both.
Yellow split pea soup v
Normally I don’t add any thickening to a lentil or split pea soup; they have enough body without. However, this soup is an exception. The split peas are cooked, puréed, then stirred into a roux of butter and flour, just like making a sauce. The result is a particularly smooth and creamy texture and buttery flavour.
SERVES 4-6
225g (8oz) yellow split peas
1.7 litres (3 pints) water or unsalted vegetable stock
25g (1oz) butter or pure vegetable margarine
1 large onion, chopped
