Beruflich Dokumente
Kultur Dokumente
soups
Sharing a large dish with a few
accompaniments or dipping into a classic
one-pot meal
is a sure
way of having
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Serves 6
22
5g/8oz potatoes,
onion, sliced
stalks removed
coot(,s TIP
finely chopped
150m1/1/4
(heavy) cream
Ieast 2 hours.
grated nutmeg.
for
Serves 6-8
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sorbet (sherbet)
For
4-5
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lnto
arge wedges
delightful
stirring constantly.
Serves 6
6 Gradua
5 8 minutes, until
C(,()K'S
cm/%in pieces.
TIP
6-8 minutes.
tarragon archervil
food processor
occasionally, for
stock or water
is
cooked first,
Serves 4
2 red (bell) peppers, halved and seeded
/z lb
nlt
chopped chives.
Serves 4-6
slices day-old bread
kgl21/<
lb tomatoes
cucumber
1 red (bell) pepper, seeded
1
and chopped
fresh green chilli, seeded
and chopped
2 garlic cloves, chopped
8-l 2
2-3
crusts removed
1
1
ripe avocado
1/z
with
N,4ake
Toss
the avocado
coor<'s TIP
3/4
of avocado
with
For a superior
a spooniul
salsa.
Serves 5-6
1
cucumber
4 garlic cloves
2.5m1/1/z tsp salt
1/z
oz
combine well.
ready to serve.
is
smooth, add
1/z
cup walnuts,
chopped, to garnish
olive oil, for drizzling
fresh dill sprigs, to garnish
cool(,s TIP
lf you prefer your soup smooth, pur6e it in
a food processor or blender before
serving.
5
in
diced cucumber.
Serves 4
vARtaTlotus
s0ur cream.
(shrimp)
1
00 mlll /z pi ntl
/a cu ps whippi ng cream
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until tender.
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Hot-and-sour Soup
This light and invigorating soup
is
Serves 4
2 carrots
900m1 I
1/z
pints/33/a cups
vegetable stock
is
coot(,s TtPs
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complemented beautifully by
Stilton cro0tons.
Serves 6
warmed through.
1
bunch watercress
pears, sliced
900m1/
1/z
pints/33/a cups
chicken stock
1
2amil4fl
(heavy) cream
juice of
lime
watercress leaves.
Sensationa, So-c:285
serves 4
509/2azl4 tbsp butter
small bunch spring onions
(scallions), chopped
5Og/5az fennel bulb, choPPed
ground
black PePPer
Pan and
or until soft.
C('(,K'S
TIP
further 10 m nutes.
For convenience,
il
from Rome.
For
Serves 5
67 59/
/z I b broccoli spea rs
(optional), to serve
For the garlic toast
C(,(,I('S
TTP
Parmigiano-Reggiano.
Alternatively, as it
winter
sou p is a
perfect
Serves 4-5
25911 ozl2 tbsp
butter
2 carrots, chopped
1
knuckle, 4509/1 lb
peas are
pepper, if necessary.
bay leaf
as
Corn Sou p
This is a simple to make, yet very
flavoursome soup. lt
is sometimes
Serves 4
I
30ml/2 tbsp corn otl
about 5 minutes,
and chopped
for 2 m nutes.
if frozen
1/z
diced, to garnish
bo.l
Courgette Soup
- in terms of
ingredients and preparation. lt
would provide an elegant start to
a dinner party.
This soup is so simple
Serves 4
30ml/2 tbsp butter
I onion,
finely chopped
750m1111/a
C(,('K'S
1
food processor
T!PS
best flavour.
unti t
wth
immediately with
curdle if it is overheated.
swirled in to garnish.
about 5 minutes,
is sofiened
ly,
for
a ittle extra
cream
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Serves 4
5 m nutes,
onion, chopped
lAml/)
lsp mcdlum
currt paste
sour
Season to taste w th
bread, to serve
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Avocado Soup
To add a subtle garlic f lavour, r.ub
ipe
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avocados
rn half. twist
to
coot(,s TlPs
.
being mashed.
o
rs
Serves 4
2 large
Season to taste
{(M
Y
important to
is
for
serves 4
1.3k9/3lb ripe to1atoes, peeled,
quartered and seeded
2 garlic cloves, crushed
carrot, chopped
litrell3/t pintsl4 cups unsalted
chicken stock
59/4oz Danish blue cheese, crumbled
crumbled, to garnish
35 minutes.
about
l,ARIATI(,lu
working in batches if
necessary. Taste
coo!('s TIP
5 If necessary
Serves 5
4fl
or
vegetable stock
45ml/3 tbsp sun-dried tomato paste
of
ground
basil leaves
black pepper
coot('s rrP
This ltalian soup may be left to cool and
leaves.
Serves 4
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cheese, grated
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is
coor('s TIP
The flavour and richness of this soup will
Serves 4
30ml/2 tbsp olive oil
4 large garlic cloves, peeled
C(,('K'S
Use
TIP
5 minutes.
soup immediately.
supermarket
with chopped
of
Serves 4
1.2 litres/2 pints/s cups chicken stock
tortellini, or
7 59/6oz
dried
S+" 'i
iT+
s,
of mushroom soup is
still a firm favourite, especially with
the addition of crisp and garlicky
Classic cream
5 6 mlnutes.
Serves 6
onion, chopped
1/z
pi nts/3r/< cups
vegetable stock
150m1/1/t pint/Zh cup double
(heavy) cream
salt and graund black pepper
shallot, chopped
5nl/1
cook for
Drain
wel
I 0 minutes,
unti softened
on the crostlni.
crostln
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Serves 4
6'59/1 - lb tre>h
>p,naeh washed
finely chopped
I 1 59/11o.lgeneraus
up risalta flce
a ow 1eal, r'rrrrg
coarse pur6e.
'o'
vegetable stock
salt and ground black pepper
coot('s rrP
ndc-
qurd
tender.
l,ARIATI(,N
Pecorino cheese.
sa
has
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Vermicelli Soup
The inclusion of fresh coriander
adds a piquancy to this soup and
Serves 4
30ml/2 tbsp olive or corn oil
509/2oz vermicelli
1
k tchen paper.
is
tender.
1n
cool(,s TIP
brown colour.
or until thick.
oi
s hot
Serves 4
1
2.5cm/1in thick
5g/4oz spinach leaves
7 50ml/
1/4
pints/3 cups
vegetable stock
2 minutes
serve immediately.
Rrnse the
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colourful addition.
serves 6
1kgl2lhlb mixed fish, skinned
30ml12 tbsp olive oil
1
onion, chopped
carrot, chopped
1 leek, chopped
and chopped
2 garlic cloves, peeled
1
300mllt/z
pintllth
3 Meanwhile,
the rouille
thick slice
processor to a pur6e.
squeezed dry
coarsely chopped
sa/t
pinch of cayenne pepper (optional)
For
1
the garnish
slices of
baQueie. toasted in
the oven
cool(,s TIP
cook for
hour.
Salmon Chowder
This salmon version of a traditional
ish chowder is quite exquisite.
Serves 4-5
t lb:p butla at margar ne
onion, minced (ground)
)ag/- . ot/
1
bulb fennel
60ml/4 tbsp plain (all-purpose) flour
1
5 minutes, unti
fa
to
the seasoning, f
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necess;-
apart.
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are softened.
3 m nutes.
3 Gradua
ly
stir
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unt
the
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Serves 6
450-67 59 / -1 th lb live lobster
1
carrot, halved
garlic clove
bay leaf
(heau/ cream
259/7 oz/2 tbsp butter, finely diced and
Set aside.
until it
is
very frothy.
from inside.
serve immediately.
coot(,s TtP
2 Put the
fie