I remember making this soup recipe many years ago from The Dairy Book of Home Cookery and enjoying it but then forgot all about it until I decided to make onion soup today. I’d been thinking of making a French onion soup until I came across this recipe, the French onion soup will have to be for another day. This is a creamy onion soup, comfort food for cold days. I suggest you cut the onions in half before thinly slicing as rings of onion make the soup harder to eat, it also makes it easier to cut the last few slices.
- 25g/1 oz butter
- 450g/1 lb onions (approx 4 medium onions), skinned cut in half and thinly sliced
- 550ml/1 pt milk
- salt and freshly ground pepper
- 1 tbsp (20ml) cornflour
- 45ml/3 tbsps single cream (optional)
- sprig of parsley (optional)
- Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally to prevent browning. (This is known as sweating).
- Add the milk, 300ml (1/2 pt) water and seasoning and bring to the boil stirring. Reduce the heat and simmer covered for about 5minutes until the onion is tender
- Blend the cornflower with 45ml (3 tbsps) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring.
- Add the fresh cream, check seasoning and reheat without boiling.
It’s been snowing here today which made me want onion soup, since we have been buying large sacks of red onions for £2 a sack I decided to make the red onion soup from A Soup for Every Day: 365 of Our Favourite Recipes (New Covent Garden Soup Company). I’ve not tried very many soups from this book yet but so far every soup I have tried has been good and one I’d make again, this was no exception. I was a little less convinced by the cheesy toasts, they were very nice but the goats cheese I’d bought didn’t melt very well and since I’d toasted both sides of the bread before putting on the cheese as instructed they were getting a bit dark around the edges. I think a more traditional gruyere would be better. We all agreed that the quantities to onion to broth were a little too generous so rather than the quantities below I’d either reduce the amount of onions by at least a 1/3 or do 2 litres of stock and have enough for 8 (2 servings for a family of 4). I chopped the onions using my magimix, I really would not have wanted to chop that many onions by hand!
New Covent Garden have lots of soup recipes including this one at http://www.newcoventgardensoup.com/recipe/
- 1.3 kgs red onions, diced
- 4 tbsps Olive Oil
- 25 gs butter
- 3 garlic clove, finely chopped
- 1 tbsp thyme chopped
- 100 mls Marsala wine or port
- 1.2 Litre beef stock
For the toast:
- 300 gs goat’s cheese log cut into think slices
- 1/2 a French stick, cut diagonally into 1cm slices
- Heat the oil and butter in a saucepan then fry the onions over a medium heat for 25-30 minutes, stirring frequently to avoid sticking.
- Add the garlic and thyme, fry for a further 2-3 minutes then add the Marsala wine or port. Continue to cook until the liquid has reduced by half.
- Add the hot stock, cover then simmer for 20 minutes.
- Meanwhile, make the goat’s cheese toasts: Firstly just do a quick check that your bread slices fit into your bowls! Lightly toast the bread on both sides, place a slice of goat’s cheese onto each slice then return to the grill until the cheese has started to melt and take on some colour.
- Season the soup to taste, then serve topped with the goat’s cheese toast.
I was making a big batch of the Avoca Roasted Red Pepper and Carrot soup to put in bags in the freezer for my husbands aunt when I noticed a butternut squash that needed using. Initially I thought I might throw it into the soup but realised Mary would rater have some variety in the soup so decided to make a Roasted Butternut Squash and Roasted Red Onion soup. This is delicious and without making the Avoca soups I wouldn’t have thought of this sort of combination.
- 4 tbsp Olive oil
- 2 Butternut Squash
- 3-4 red onions
- 3 cloves garlic
- 1.5 litre Vegetable or Chicken stock
- 2 tsp Paprika
- 1 tsp Cumin
- Salt & pepper to taste
- Preheat the oven to 180C.
- Peel & deseed the butternut squash then cut into chunks.
- Peel onions and cut into quarters.
- Peel Garlic and cut into half.
- Put olive oil into a couple of roasting pans and split the butternut squash, onions and garlic between the two trays.
- Roast in oven for approximately 30mins.
- Put Stock in large saucepan and add roasted vegetables, paprika and cumin.
- Blend, heat through, add slat and pepper to taste and serve.
This soup is so simple to make and another delicious soup from Avoca, quantities below serve 6. Roasting the peppers brings out their natural sweetness which gives this soup its extra depth of flavour. If I had fresh tomatoes I’d be tempted to roast them as well.
- 1 onion – peeled & chopped
- 4 tbsps olive oil
- 1 garlic clove, peeled & finely chopped
- 750ml veg or chicken stock
- 400g tomatoes (canned or fresh)
- Sprig thyme
- 1 tsp tomato puree
- Pinch ground cinnamon
- 2 red peppers, roasted and roughly chopped
- 1tsp lime (or lemon) juice
- If peppers are not yet roasted, turn oven up to 200C, deseed peppers and put peppers in to oven to roast
- Saute the onion in the olive oil for about 10 mins, until translucent. Add the garlic and cook for 1 min.
- Then add the stock, tomatoes, thyme, tomato puree, cinnamon and simmer for 20 mins.
- Stir in the roasted peppers and then puree the soup in a blender.
- Reheat gently, add the juice to taste and check seasoning.
Whilst I had the Avoca Cafe Cookbook out I decided to make up some soup for me this lunchtime (everyone else was out). Avoca don’t do small quantities of soup (or anything really) so this ended up being a vast vat of soup but my boys have a day off school tomorrow so Jon and the boys can have some for lunch tomorrow (I’ve wondered in the past whether to get soup flasks for the boys to vary their packed lunches and decided against because they lose so many things, now I’m going into an office more maybe I should get a soup flask for me).
The main thing I did differently was to add a whole tin of cannellini beans, half a tin seemed a very small quantity of beans in this volume of soup. I do think it needed the whole tin. The soup was delicious.
- 1 onion peeled and chopped
- 2 tbsp olive oil
- 3 celery sticks, finely diced
- 2 large carrots, diced
- 75g/3oz streaky bacon cut into bite sized pieces
- 3 garlic cloves peeled and crushed
- 1.2 / 2 pts vegetable stock
- 3 x 400g cans chopped tomatoes
- 1 bay leaf
- pinch of sugar
- 110g/4oz canned cannellini beans drained and well rinsed (I used a whole can)
- 1 dessertspoon oregano
- Saute the onion in the olive oil for 10 minutes or until translucent
- Add the celery carrots and bacon and cook for 5 minutes
- Add the garlic and cook for 1 minute
- Stir in stock and tomatoes. Season well, adding the bay leaf and sugar.
- Bring to the boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente.
- stir in the beans and oregano and cook for a further 5 minutes.
- Remove the bay leaf and serve with croutons.
The news reports may be saying this is not a good year for asparagus but our asparagus bed is producing more asparagus than we can get through so I thought I’d best make some soup. The New Covent Garden Soup book has several asparagus soup recipes but the Chicken and Asparagus soup sounded the most appealing and was the easiest to source ingredients, if I have more asparagus to use up I’ll try one of the other recipes. I had just under a kg of asparagus so multiplied the ingredients accordingly. Soup had a lovely fresh asparagus flavour and was a nicer shade of green than it looks in the photo. Took about 1/2hr to make.
- 1 tbsp olive oil
- 1 chicken breast
- 1 small onion, diced
- a knob of butter
- 400ml chicken stock
- 2 small potatoes, diced
- 250g asparagus
- Heat olive oil in a frying pan, add the chicken breast and fry gently turning occasionally for 15-20 minutes until fully cooked through. Cool slightly and shred (using 2 forks), then set aside.
- Meanwhile, melt the butter in a saucepan, add the onions, then cook gently for 5-10 minutes
- Add the stock and potato, bring to the boil, and simmer gently for 15 minutes, stirring occasionally.
- Cut the asparagus into 5 cm lengths. Add the asparagus pieces (reserving the tips) and cook gently for a further 5 minutes
- Blend until smooth
- Add asparagus tips and shredded chicken. Reheat gently, season to taste and serve.
I wanted to find a soup I could make up in advance and serve up as a starter rather than a hearty soup for lunchtime. I remember my nephew Andrew making a lovely roasted pepper and tomato soup but as tomatoes are not in season I thought I’d try a roasted pepper and carrot soup from the Avoca Cafe Cookbook: Bk. 1.
I loved the soup as did my boys. It is a lovely bright orange colour with specks of red. I added more water to make it a little less substantial, if you did this as a starter you wouldn’t want large bowls of soup. Would make a very nice lunch with bread. It’s probably a soup that would work well for a flask.
- 3 large red peppers, cut into quarters and deseeded
- 10 large carrots, peeled and roughly chopped
- 4 tbsp olive oil
- 2 large onions, peeled and finely chopped
- a pinch ground cinnamon
- 1.8 litres vegetable stock
- juice of 1 lime
- 4 dsps creme fraiche
- Toss the peppers and carrots in half the olive oil and roast in a very hot oven for 10 mins or until the peppers start to look charred
- Meanwhile gently saute the onions in the remaining oil for 10 mins
- Add the carrots and peppers to the onions with the cinnamon and some salt and pepper. Toss them together then add stock and lime juice
- Bring to the boil, reduce heat and simmer for 20 mins or until the carrots are tender
- Puree the soup in a blender, then reheat gently
- Serve topped with a spoonful of creme fraiche and a pinch of paprika
I haven’t been keeping upto date with making notes on the recipes so this is an old post really.
I first trying the Carrot and Cumin soup from the New Covent Garden: A Soup for Every day a few weeks ago. Very nice although hotter than anticipated (slightly too spicy for Aidan although good for the rest of us). Made the soup again recently and reduced the amount of hot paprika, also used cream instead of milk as I had cream to use and the soup wasn’t as nice. So definitely back to original recipe for next time I make carrot soup.
Had a request from the boys that I try a meat soup next time!
- 600g carrots
- 900ml boiling water
- 1 medium onion, finely diced
- 1 clove garlic, sliced
- 50g butter
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 2 teaspoons lemon juice
- 100ml milk
- 1 tablespoon chives, chopped
- Melt the butter in a saucepan, then add the carrots, onion, garlic, paprika and cumin. Stir then cover and cook gently for 20 minutes, stirring occasionally.
- Add the boiling water, bring back to the boil, then cover and simmer for a further 10 minutes until the carrots are tender.
- Blend until completely smooth, then add the milk and lemon juice. Reheat gently, season to taste then serve topped with chives.
This is one of my favourite soups and since we have a patch of Jerusalem Artichokes in the garden it is a popular way of using them. This soup recipe is also from Delia’s Vegetarian Collection. This and the pumpkin and sweetcorn soup are probably the only two soup recipes I’ve tried so far from this book.
- 450g carrots
- 700g Jerusalem artichokes
- 3 celery stalks
- 75g butter
- 1 medium onion peeled and roughly chopped
- 1.5 litres hot stock made from Marigold Swiss vegetable bouillon powder
- Salt and freshly milled black pepper
- 2-3 tablespoons creme fraiche
- flat leaf parsley
- Peel and de-knob the artichokes, as you peel them cut them into rough chunks and pace in a bowl of cold salted water to prevent them from discolouring.
- Scrape the carrots and slice them into largish chunks.
- Roughly chop the celery.
- Melt the butter in a pan and soften the onion and celery for about 5mins on low heat.
- Drain the artichokes and add them to the pan, along with the carrots. Add some salt and keeping the heat low put a lid on and let the vegetables swear for 10 mins to release their juices.
- Pour in the stock stir well and simmer very gently for another 20mins until the vegetables are soft.
- Blend soup and check seasoning.
This year I wanted to try a different pumpkin soup and since Darina Allen’s Ballymaloe Cookery Course has taken over from Delia’s Complete Cookery Course as my basic ‘how to cook’ book I thought I’d see if she had a pumpkin soup recipe.
Spiced Pumpkin Soup
- 900g Pumpkin or winter squash, peeled, de-seeded and cut into 1cm cubes
- 175g onion, peeled and chopped
- 2 garlic cloves, crushed
- 25g butter
- 1 sprig thyme
- 450g very ripe tomatoes, skinned and chopped or 1 400g tin tomatoes
- 1 tablespoon tomato puree
- 1.2 litres home-made chicken stock
- salt and freshly ground pepper
- pinch nutmeg
- 35g butter
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1 teaspoon white mustard seeds
- 5cm piece of cinnamon stick
- Put the pumpkin into a pan with the onion, garlic, butter and thyme. Cover a sweat over a low heat for 10mins stirring once or twice.
- Add the chopped tomatoes and tomato puree and cook until dissolved into a thick sauce.
- Stir in the stock, salt, pepper and nutmeg and simmer until the pumpkin is soft. Discard the thyme stalk then blend the soup. Add extra water or stock to taste.
- Melt the butter and cook the spices. Remove the cinnamon stick and pour the spiced butter into a swirl in the soup as you ladle it out.
The spiced butter is very nice in the soup but a bit of a faff if you are dishing up this soup as a quick lunch. However this soup does need spice, we found adding smoked paprika to the soup worked well.