sensational

soups
Sharing a large dish with a few
accompaniments or dipping into a classic

one-pot meal

is a sure

way of having

memorable no-fuss meal with friends.

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276 Sensational Soups

Vichyssoise with Watercress Cream

French version of leek and potato

Melt the butter in a pan. Add the

onion and leeks, cover and cook gently

soup, will always remain firm

for 1 0 minutes, stirrlng occasionally, until

processor or blender until finely

favourites for dinner parties.

softened. Stir in the potatoes and stock,

chopped, then stir in the chervil and

and bring to the boil. Reduce the heat

cream. Pour into a bowl and stir in the

and simmer for 20 minutes, or until the

nutmeg with seasoning to taste.

Classic soups, such as this cold

Serves 6

4 To make the watercress cream,

process the watercress in a food

potatoes are tender. Coo s ightly.

50ql2oz/1/4 cup butter
1

22

5g/8oz potatoes,

Process the soup in a food processor

or blender untjl smooth, then press

onion, sliced

4509/1 lb leeks, sliced

sl iced

through a sieve into a clean pan.

750m1/11/4 pintsl3 cups chicken stock

pintlll/n cups milk

45ml/3 tbsp single (light) cream
300m1/1b

salt and ground black pepper

fresh chervil, to qarnish

For the watercress cream
1

5 Ladle the vichyssoise into bowls and

bunch watercress, about 759/3o2,

spoon the watercress cream on top.

stalks removed

Garnish with chervil and serve.

small bunch of fresh chervil,

coot(,s TIP

finely chopped
150m1/1/4

pintl'zA cup double

(heavy) cream

pinch of freshly grated nutmeg

3 Stir in the milk and single cream.

The soup is also delicious served hot in

Season the soup well and chili for at

winter, especially sprinkled with a little

Ieast 2 hours.

grated nutmeg.

Sensationa Soups 277

lced Melon Soup with Melon and Mint Sorbet

You can use different melons

for

the cool soup and ice sorbet to

create a subtle contrast in flavour
and colour. Try a combination of
Charentais and Ogen or cantaloupe
and piel de sapo. This soup is
refreshing and ideal for formal and
informal summer dinner parties,
and a/ fresco dining.

Serves 6-8

5 To make the chrlled melon soup,

prepare the melon as in step 2 and
process untii smooth ln a food

d:.

t:.:-i.

processor or b ender. Pour the pur,6e

rnto a bowl and stir in the orange and
lemon juice. Place the soup in the

refrigerator for 30 40 minutes, but do

not chlll it for too long as this will dull
its flavour

4 lf you are using an ice cream maker:

stlr in the mint and pour rn the melon

large scoop of the melon and rnint

2.25k9/5lb very ripe melon

45ml/3 tbsp orange juice

mixture. Churn, folowing the maker\

sorbeL to each. Garnrsh wrth minL

instructions, or until the sorbet is smooth

leaves and serve immediately.

30ml/2 tbsp lemon juice

and firm. By hand: st r in the mint and

fresh mint leaves, to garnish

the melon and mint

Ladle the soup into bowls and add a

pour the mixture into a freezerproof

cooK's !rP

contarner Freeze unti icy at the edges.

The soup also looks impressive served in

Transfer to a food processor and

large wine glasses, with small balls of

sorbet (sherbet)

process until smooth. Repeat this

sorbet (sherbet) instead of large scoops.

259/7 oz/2 tbsp sugar

process until the mixture is smooth and

Keep the glasses cool by standing them in

120m1/4fl ozllb cup water

holding its shape, then freeze until flrm.

bowls {illed with ice cubes.

For

2.25k9/Slb very ripe melon

juice of 2 limes
30ml/2 tbsp chopped fresh mint
1 To make the melon and mint sorbet,

put the sugar and water nto a pan and

heat gently unti the sugar dissolves.

Bring to the boi and simmer for

4-5

minutes, then leave to coo.

l-.
::

(\'
Ii

t*

,'.-

*,

2 Halve the me on. Scrape out the

seeds, then cut it

lnto

arge wedges

and cut the f esh out of the skin.

should we gh about 1.6k9/3%lb.

Process the melon flesh in a food

processor or b ender w th the cooled

syrup and ime ju ce.

278 Sensational Soups

Chilled Asparagus Soup

This soup provides a

5 Add the f lour and st r well to blend.

delightful

way to enjoy a favourite seasonal

Cook for 3-4 minutes, uncovered,

vegetable. choose bright, crisplooking asparagus with f irm stalks.

stirring constantly.

Serves 6

water and bring to the boil, stirring

6 Gradua

ly st r in the chicken stock or

frequently, then reduce the heat and

9009/2lb fresh asparagus

simmer for 30 minutes. Season to taste

60ml/4 tbsp butter or olive oil

th cups sliced leeks or
1 759/602/1

with salt and pepper.

spring onions (scallions)

45ml/3 tbsp plain (all-purpose) flour
1

.5 litres/21/t pints/61/t cups chicken

Heat the butter or olive oil in a heavy

120m\/4fl oz/1/z cup single (light)

5ml/l tbsp minced (ground)fresh

through a fine sieve to remove any

5 8 minutes, until

1 Cut the top 6cm/21/zin off lhe

asparagus spears. Blanch these tips in
a small pan of boiling water for about

5-6 minutes, until they are lust tender.

Drain well. Cut each tip into two or
three pieces, and set aside.

2 Trim the ends of the stalks, removing

any brown or woody parts. Chop the
asparaqus stalks into

C(,()K'S

cm/%in pieces.

TIP

Chilled soups can require extra seasoning,

so remember to check the taste just

before you serve.

coarse fibres. Stir in the asparagus tips,

softened and translucent.

most of the cream or yogurt, and the

4 Stir in the chopped asparagus stalks,

thoroughly before serving and check

cover and cook gently for a further

the seasoning. Garnish with the

remaining cream or yogurt.

herbs. Cool, then chill well. Stir

6-8 minutes.

tarragon archervil

food processor

and cook over a low heat, stirring

cream or plain (natural) yogurt

salt and ground black pepper

Process the soup in a

or blender lf necessary, strain lt

occasionally, for

stock or water

pan. Add the leeks or spring onions

Sensational Soups 279

Chilled Tomato and Sweet Pepper Soup

This recipe was inspired by the
Spanish gazpacho, the difference

being that this soup

is

cooked first,

and then chilled.

Serves 4
2 red (bell) peppers, halved and seeded

45ml/3 tbsp olive oil

onion, finely chopped

2 garlic cloves, crushed

67 59/
1

/z lb

ripe wel l-flavoured tomatoes

50mll1/a pint/2/z cup red wine

600m1/1 pintl2l/z cups chicken stock

nlt

and ground black pepper

chopped fresh chives, to garnish

For the crootons

slices white bread, crusts removed

60ml/4 tbsp olive oil

1 Cut each red pepper half into

quarters. Place skin side up on a grill
(broiler) rack and cook until the skins
are charred. Transfer to a bowl and
cover with a plate or put into a plastic
bag and seal.

Heat the oil in a large pan. Add the

onion and garlic and cook over a low

3 Add the peppers and tomatoes to

the pan, then cover and cook gently

5 Process the soup in a blender or

food processor until smooth. Pour it

for 10 minutes. Add the wine and

cook for a further 5 mrnutes, then
add the stock and season with salt

cover with clear film (plastic wrap) and

leave to cool thoroughly before chilling

and pepper to taste and continue to

in the refrigerator for at least 3 hours.

simmer for 20 minutes.

When the soup is cold, taste and

heat, stirring occasionally, for about

5 minutes, until soft. Meanwhile,

into a clean glass or ceramic bowl,

adjust the seasoning, if necessary.

To make the cro0tons, cut the bread

remove the skin from the peppers and

into cubes. Heat the oil in a small

coarsely chop the flesh. Cut the

frying pan, add the bread and cook,

with the cro0tons and garnished with

tomatoes into chunks.

stirring and tossing frequently, untrl

chopped chives.

golden brown all over. Drain well on

kitchen paper, leave to cool and then
store in an airtight box until you are
ready to serve.

Serve the soup in bowls, topped

280 Sensational Soups

Gazpacho with Avocado Salsa

Tomatoes, cucumber and peppers

form the basis of this classic, chilled

soup. Add a spoonful of chunky,
fresh avocado salsa and a
sprinkling of cro0tons for a
delicious summer appetizer. This is
quite a substantial soup, so follow

with a light main course, such as

grilled fish or chicken.

Serves 4-6
slices day-old bread

600m\/1 pint/21/2 cups chilled water

l

kgl21/<

lb tomatoes

cucumber
1 red (bell) pepper, seeded
1

and chopped
fresh green chilli, seeded

and chopped
2 garlic cloves, chopped

30ml/2 tbsp extra vigin olive oil

juice of 1 lime and 1 lemon
few drops Tabasco sauce
salt and ground black pepper

heatproof bowl; cover wrth boiling

5 To make the crootons, rub the slices

of bread with the cut sur{ace of the

water. Leave for 30 seconds. then peel,

garlic clove. Cut the bread into cubes

handful of fresh basil, to garnish

seed and chop the flesh.

and place in a plastic bag with the

olive oil. Seal the bag and shake until

8-l 2

2 Meanwhile, place the tomatoes ln a

ice cubes, to serve

the bread cubes are coated with the

oil. Heat a large non-stick frying pan
and cook the cro0tons over a medlum

For the cro0tons

2-3

slices day-old bread,

garlic clove, halved

heat unt I crisp and golden. Remove

from the pan and drain thoroughly on

5-30mll1-2 tbsp olive oil

kitchen paper. Store in an airtight box

crusts removed
1
1

until ready to serve.

For the avocado salsa
7

ripe avocado

2.5cm/1in piece cucumbet diced

3 Thinly peelthe cucumber, cut in half

1/z

lengthways and scoop out the seeds

fresh red chilli, finely chopped

with

N,4ake

the soup first. Place the bread

teaspoon. Discard the seeds and

chop the flesh.

twist it apart, remove the stone (pit)

with the point of the knife, then peel
and dice the flesh.

Toss

the avocado

in the lemon jurce to prevent it from

turning brown, then mix with the

in a shallow bowl, add 150m1/1/n pinl/

% cup of the chilled water and leave

to soak for 5 minutes.

cucumber, red pepper, chilli. garlic, oil,

coor<'s TIP

Just before serving make the

avocado salsa. Halve the avocado and

smll1 tsp lemon juice

Place the soaked bread, tomatoes,

cucumber and chilli.

citrus juices, Tabasco and 450m1/

3/4

add the ice cubes, and top each bowl

pinUscant 2 cups chilled water in a

Ladle the soup into individual bowls,

of avocado

food processor or blender. Blend until

mixed but still chunky. Season with salt

with

avocados with the rough-textured,

almost black skins.

and pepper and chill well.

around the croOtons separately.

For a superior

flavour, choose Haas

a spooniul

salsa.

Garnish with the basil and hand

Sensational Soups 281

Cold Cucumber and Yogurt Soup

This refreshing cold soup usesthe

classiccombination of cucumber and

yogurt, with the added flavours of
garlic and crunchy walnuts.

Serves 5-6
1

cucumber

4 garlic cloves
2.5m1/1/z tsp salt

759/3oz/3/t cup walnut pieces

40g/ I

1/z

oz

day-old bread. Lorn inLo pieces

30ml/2 tbsp walnut or sunflower oil

the walnut or sunflower oil slowly and

5 Add the cold water or mineral water

and lemon juice to taste. Chill untll

combine well.

ready to serve.

3 When the mixture

is

smooth, add

400mll14fl oz/1'z/s cups sheep's or

cow's yogurt

120mll4fl oz/1/z cup cold water or

chilled still mineral water

5-10mil1 2 tsp lemon juice

409111/zozlscant

1/z

cup walnuts,

chopped, to garnish
olive oil, for drizzling
fresh dill sprigs, to garnish

1 Cut the cucumber into two and peel

one half of it. Dice the cucumber flesh
and set aside.

2 Usrng a large pestle and mortar,

crush the garlic and salt together well,

then add the walnuts and bread.

cool(,s TIP
lf you prefer your soup smooth, pur6e it in
a food processor or blender before
serving.

4 Transfer the walnut and bread

mixture to a large bowl, then beat

5
in

Ladle the soup into chilled soup

bowls to serve. Garnish with the

the cowl or sheep's yogurt and the

chopped walnuts, drizzling a little olive

diced cucumber.

oil over them, and with sprigs of dill.

282 Sensational Soups

Chilled Prawn and Cucumber Soup

To serue, ladle the soup into four
individual bowls and top each portion
with a spoonful of crdme fraiche, if

lf you've never served a chilled

soup before, this is the one to try

first. Delicious and light, it's the

perfect way to celebrate summer.

using. Place a prawn over the edge of

each bowl. Garnish the soup with the

Serves 4

chives and dill.

259/1 oz/2 tbsp bufter

vARtaTlotus

2 shallots, finely chopped

o For a change try fresh or canned crab

meat or cooked, flaked salmon fillet

2 garlic cloves, crushed

7

cucumber, peeled, seeded and diced

Pour the soup into a bowl and set

instead of the prawns.

300m1/1/z pint/11/n cups milk

aside to coo . When cool, stir ln the

2259/8oz cooked peeled prawns

prawns, chopped herbs and the

s0ur cream.

(shrimp)
1

5ml/1 tbsp each finely chopped fresh

mint, dill, chives and chervil

00 mlll /z pi ntl

lf crdme fraiche is not available, use

whlpp ng cream. Cover the bowl with

o Garnish the soup with a sprinkling of

clear film (plast c wrap) and chill n the

salmon or sea trout roe or, ior a truly

refrigerator for at least 2 hours.

special occasion, a little caviar.

/a cu ps whippi ng cream

salt and ground white pepper

For the garnish

30ml/2 tbsp crdme fraiche (optional)

4large, cooked prawns (shrimp),
peeled with tails intact
chor:r:ed fresh chives and dill

'"-r@

'd:

1 Melt the butter in a pan. Add the

shallots and garlic and cook over a low
heat, stirring occasionally, for about

4 minutes, until soft but not coloured.

Add the cucumber and cook the
vegetables gently, stirring frequently,

until tender.

2 Stir in the milk, bring almost to the

boil, then lower the heat and simmer

for 5 minutes. Tip the soup into a

blender or food processor and process
until very smooth. Season to taste with
salt and ground white pepper.

WK
*kiil:'

'%-'
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Sensational Soups 283

Hot-and-sour Soup
This light and invigorating soup

is

traditionally served at the start of

formalThai meal.

Serves 4
2 carrots
900m1 I

1/z

pints/33/a cups

vegetable stock

2 Thai chillies, seeded and thinly sliced

2 lemon grass stalks, each cut into
3 pleces

4 kaffir lime leaves

2 garlic cloves, finely chopped
4 spring onions (scallions), thinly sliced

Sml/1 tsp sugar

juice of 1 lime
45ml/3 tbsp chopped fresh
coriander (cilantro)
sah
1

30g/41/z oz/1 cup Japanese tofu,

sliced

3 Return the stock to the pan, add the

reserved chillies and spring onions, the
sugar, lrme.juice and coriander and
season with salt to taste.

To make carrot flowers, cut each

Simmer for 5 minutes, then add the

carrot in half crossways, then, using a

carrot flowers and tofu slices, and

sharp knife, cut four V-shaped channels

cook the soup for a further 2 minutes,

just tender. Ladle into

lengthways. Slice the carrots into thin

until the carrot

rounds and set aside.

warm bowls and serve hot.

is

coot(,s TtPs

Pour the vegetable stock into a large

pan. Reserve 2.5mll1/ztsp of thechillies

and add the rest to the pan with the

Kaffir lime leaves have a distinctive citrus

flavour.The fresh leaves can be bought

lemon grass, lime leaves, garlic and

fromAsian stores, and some supermarkets

half the spring onions. Bring to the

now sell them dried.

boil, then reduce the heat and simmer

for 20 minutes. Strain the stock and

Before using lemon grass stalks, remove

and discard the tough outer layers.

Thai chillies are notorious for their

intense heat, so if you prefer a milder

flavour, use only one.

discard the flavourinqs.

r.*'P;'S;

""'L;..-q

284 Sensational Soups

Pear and Watercress Soup

The pears in the soup are

complemented beautifully by
Stilton cro0tons.

in the cream and the lime jurce ro mix

rhe flavours thoroughly. Seasor agair

Serves 6

to taste. Pour all the soup back into

pan and reheat, stirrinq qently unti

Put the mixture into a bowl and stir

warmed through.
1

bunch watercress

pears, sliced

900m1/

1/z

pints/33/a cups

chicken stock
1

2amil4fl

oz/1/z cup double

(heavy) cream

juice of

lime

salt and ground black pepper

To make the cro0tons, melt the

butter and oil in a frying pan. Add the

bread cubes and cook, stirring and

Reserve about one-third of the

watercress leaves.

ace the rest of

tossing them frequently, until golden

brown. Drain well on kitchen paper.

the leaves and stalks in a pan with the

pear slices, stock and a little salt and

pepper. Simmer gently for about

sprinkle the cheese over them and

Spread them out on a baking sheet,

heat under a hot grill (broiler) until

For the crootons

259/1oz/2 tbsp butter

rhe reserved wate"cress leaves 1o.

15ml/1 tbsp olive oil

garnishrng, then add the rest of the

into bowls. Divide the cro0tons and

2009/702/3 cups cubed stale bread

leaves to the soup. Process in a blender

the reserued watercress leaves among

or food processor untii smooth.

them and serve immediately.

509/5oz/1 cup chopped Stilton

5-20 minutes. Set aside some of

bubbling. Reheat the soup and pour

Sensationa, So-c:285

Baby Carrot and Fennel Soup

Sweet tender carrots find their

moment of glory in this delicately

spiced soup. Fennel provides a very

subtle aniseed f lavour.

serves 4
509/2azl4 tbsp butter
small bunch spring onions

(scallions), chopped
5Og/5az fennel bulb, choPPed

celery stick, chopped

45Og/1 lb new carrots, grated

2.5ml11/2 tsp ground cumin
1

5Og/5oz new potatoes, diced

1.2 litres/2 pintsl, cups chicken or

vegetable stock
60mil4 tbsp double (heavY) cream
salt and

ground

black PePPer

6Oml/4 tbsp chopped fresh ParsleY,

to qarnish

1 Melt the butter in a arge

Pan and

add the sprinq onions, fennel, celery,

carrots and cumin. Cover and cook
over a low heat for about 5 minutes,

or until soft.

2 Add the diced potatoes and chicken

C('(,K'S

or vegetable stock and increase the

TIP

Pur6e the soup in the Pan wlth a

hand-heid blender. Stir in the cream

and season to taste with salt and

you like, before adding the cream,

heat to rnedium. Bring to the bo l,

then lower the heat, re-cover the pan
and simmer the mixture gentlY for a

seasoninq and parsley.

further 10 m nutes.

parsley. Serve immediatelY.

For convenience,

you can prepare the

soup in advance and freeze, in portions

il

pepper. Ladle into individual soup

bowls and garnish with choPPed

286 Sensational Soups

Broccoli Soup with Garlic Toast

This is an ltalian recipe, originating

from Rome.

For

the best flavour

and brightest colour, use the

freshest broccoli you can find.

Serves 5
67 59/

/z I b broccoli spea rs

1.75 litresl3 pints/71/z cups chicken or

vegetable stock
30ml/2 tbsp fresh lemon juice
salt and ground black pepper
freshly grated Parmesan cheese

(optional), to serve
For the garlic toast

6 slices white bread

1

large garlic clove, halved

1 Using a small sharp knife, peel the

broccoli stems, startinq from the base
of the stalks and pulling gently up

towards the florets. (The peel comes

off very easily.) Chop the broccoli into
small chunks.

2 Bring the stock to the boi in a large

pan over a medium heat. Add the

chopped broccoli, lower the heat and

simmer for 30 minutes, or untilsoft.

C(,(,I('S

TTP

As this is an ltalian recipe, choose a really

good-quality Parmesan cheese, if you are

3 Remove the pan from the heat and

leave the soup to cool slight y, then

using it. The very best is ltaly's own

transfer about half of it to a blender or

food processor Process to a smooth

Parmigiano-Reggiano.

pur6e. Return the purEed soup to the

Alternatively, as it

4 Just before serving, gently reheat the

soup to lust below boi ing point. Toast
the bread, rub with the cut surfaces of

the garlic and cut into quarters. Place

is Roman, substitute Pecorino Romano,

pan and mix it into the rest of the

three or four pieces of toast in the

base of each soup plate. Ladle on the

which is made from sheep's milk, Both

soup. Stir in lemon jurce and season to

soup. Serve immediately, with grated

should be freshly grated.

taste with salt and pepper.

Parmesan cheese f you like.

Sensational 5oups 287

Split Pea Soup

Th is tasty

winter

sou p is a

perfect

for informal entertaining.

Serves 4-5
25911 ozl2 tbsp

butter

large onion, chopped

large celery stalk with leaves, chopped

2 carrots, chopped
1

smoked gammon (cured ham)

knuckle, 4509/1 lb

3 Aiter 2 hours, once the split

peas are

Return the chunks of gammon to

the soup. Remove and discard the bay

2 litres/31/2 pints/81/z cups water

very tender, remove the gammon

50g/1 2oz/11/t cups split peas

30ml/2 tbsp chopped fresh parsley,

knuckle from the soup. Leave it to

leaf. Taste and adjust the seasoning

cool slightiy, then, with a sharp knife,

with more lemon juice, salt and

plus extra ta garnish

remove the skin and cut the meat from

pepper, if necessary.

2.5ml11/2 tsp dried thyme

the bones. Discard the skin and bones,

bay leaf

about 30ml/2 tbsp lemon juice

salt and ground black pepper

1 Me t the butter in a large, hea4/

pan. Add the onion, celery"nd carrots
ano cook over a med'um heat,srirri"tg
occasionally, until softened.

2 Add all the rest of the ingredients to

the pan. Bring to the boil, cover the
pan, then lower the heat and simmer
gently for 2 hours.

then cut the meat into chunks

evenly sized as possible.

as

Ladle the soup into warm bowls and

serve, sprinkled with fresh parsley.

288 Sensational Soups

Corn Sou p
This is a simple to make, yet very

flavoursome soup. lt

is sometimes

made with sour cream and cream

cheese. Poblano chillies may be

added, but these are rather

difficult to locate outside Mexico.
However, you may be able to find
them in cans.

Serves 4

I
30ml/2 tbsp corn otl

l-leat the o I in a fry ng pan. Add the

and stir in the stock. Season to taste

with salt and pepper, br ng to a

s mmer and cook for 5 m nutes.

onion, finely chopped

a low heat, stirring occasional y, for

red (bell) pepper, seeded

about 5 minutes,

and chopped

not browned. Add the corn and cook

4509/1 lb corn kernels, thawed

3 Transfer the mixture to a c ean pan

onion and red pepper and cook over

unt softened but

for 2 m nutes.

if frozen

Gentiy strr rn the cream. Serve the

soup hot or chi led, with the diced red

750m1/11/4 pintsl3 cups chicken stack

2 Carefully tip the contents of the pan

into a food processor or blender.

pepper sprinkled over. lf serving hot.

250m1/8fl az/1 cup single (light) cream

salt and ground black pepper

Process until the mixture s smooth,

bLl do not allow the soup

1/z

scraping down the sides and add ng a

red (bell) peppec seeded and finely

diced, to garnish

reheat gently after adding ihe cream,

To

bo.l

llttle of the stock, lf necessary.

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

4509/1 lb young courgettes (zucchini),

trimmed and chapped

pints/3 cups chicken stock
120mll4fl oz/1/z cup single (light)

750m1111/a

cream, plus extra to serve

2 Add the chicken stock. Bring to the

3 Strain the stock into a clean pan,

boil over a med um heat and then

sav ng the vegetab e so ids in the s eve

Place the solids n a

the courgettes are just tender.

and process unti smooth, then add

salt and ground black pepper

them to the pan. Season to taste

C(,('K'S
1

food processor

s mmer for about 5 mlnutes, or untii

lvle t the butter in a large, heavy

T!PS

Always use the smallest courgettes

pan. Add the onion and cook over a

(zucchini) available, as these have the

low l^eat. srir"ing occa:ional y, fo"

best flavour.

heat through very gent y wlthout

unti t

wth

salt and pepper.

Stir the cream into the soup and

o Be careful to prevent the soup from

a lowing it to come to the boll. Ladle

but not browned. Add the courgettes

boiling once you have added the cream.

into warm bowls and serve the soup

and cook, stirring occasiona

Single (light) cream has a tendency to

immediately with

curdle if it is overheated.

swirled in to garnish.

about 5 minutes,

about 1-2 rninutes.

is sofiened

ly,

for

a ittle extra

cream

:::..,

t'

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,t
'I

:.)

./:,-i'-nl

y'.

./

..:,:::!:,.

:r,:

.+

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/?

290 Sensat onal Soups

Curried Parsnip Soup

The spices impart a delicious, mild

1 Melt the butter

curry f Iavour which carries an

exotic hint of lndia.

until foaming. Add the garl c and

ln a large, heavy pan

onion and cook over a med um heat,

st rring occasionally, for

Serves 4

5 m nutes,

until softened and lightly golden. St

in the ground cumin and coriander

and cook, stirring frequently, for

30ml/2 tbsp butter

1

garlic clove, crushed

onion, chopped

further 1-2 m nutes.

5ml/1 tsp ground cumin

2 Add the parsnip

5ml/1 tsp ground coriander

thorough y coated with the butter,

4 parsnips, peeled and sliced

then stir in the curry paste, fo lowed by

the stock. Cover the pan, lower the

in the mi k. Heat very gently for about

450mll3/r pint/scant 2 cups chicken stock

heat and simmer for 15 minutes, untl

cream and a generous squeeze of

450m1/t/t pint/scant 2 cups milk

the parsnips are tender.

fresh emon juice.

lAml/)

lsp mcdlum

currt paste

sl ces and stir unti

Return the soup to the pan and st r

2 3 m nutes, then add half the

sour

Season to taste w th

salt and pepper.

60ml/4 tbsp saur cream

squeeze of lemon juice

salt and ground black pepper

eave the soup to coo s ightly. Lad e

5 Serve ln warm bowls topped with

the soLp rlro a 'ood p'ocesso' o'

b ender and then process until smooth,

swirls of the remaining sour cream and

scrap ng down the sldes if necessary.

accompanied by the naan bread.

fresh chives, ta garnish

ready-made garlic and coriander naan

bread, to serve

Remove the pan from the heat and

garnished the chopped fresh ch ves,

r]i[
..,",,

,fi
*"1' '

#,!
t&

-q

/,

rt
'ftry

s.i*o
Ot\

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- rlz

ri-

d;i

i.f

,f

Sensational Soups 291

Avocado Soup
To add a subtle garlic f lavour, r.ub

the cut side of a garlic clove

around the soup bowls before
adding the soup.

ipe

the soup to cool, then cover and chill

in the refrigerator before serving.

.f"'

avocados

litre/l3/a pintsl4 cups chicken stock

250m1/8fl oz/1 cup single (light) cream

salt and ground white pepper
1

5ml/l tbsp finely chopped coriander

(cllantro), to garnish (optional)

Heat the chicken stock with the

cream in a pan. When the mixture

1 Cut the avocados

rn half. twist

to

wlth the pornt of the knife. Mash the

flesh (see Cook s Tips). Put the flesh

into a sieve and press it through with

the back of a wooden spoon into a
warmed bowl.

coot(,s TlPs
.

The easiest way to mash the avocados is

to hold each seeded half in turn in the

palm of one hand and mash the flesh in

the shell with a fork, before scooping it

into the bowl. This prevents the avocado
flesh from slithering about when it is

being mashed.
o

Avocados are harvested when the fruit

is mature but before it is ripe. You cannot

tell if an avocado has ripened by looking

at it because of the variation in colour;
although black spots on the skin are some
indication. Cradle the fruit gently in your
hand. lf it yields to gentle pressure, then it
is

rs

hot, but not boiling, whisk it into the

pur6ed avocado.

separate, then remove the stones (pits)

fully ripened. Howevel do not squeeze

it, as this will bruise the delicate flesh.

with salt and pepper

with the

coriander, if using. Alternattvely, eave

Serves 4
2 large

Season to taste

Serve immediately. sprlnkled

{(M
Y

292 Sensational Soups

Tomato and BIue Cheese Soup with Bacon

it

As blue cheese is rather salty,

important to

is

use unsalted stock

for

this f lavoursome soup.

serves 4
1.3k9/3lb ripe to1atoes, peeled,
quartered and seeded
2 garlic cloves, crushed

30ml/2 tbsp vegetable oil or butter

1 leek, chopped

carrot, chopped
litrell3/t pintsl4 cups unsalted

chicken stock
59/4oz Danish blue cheese, crumbled

45ml13 tbsp whipping cream

several large fresh basil leaves, or

1-2 fresh parsley sprigs

salt and ground black pepper

1759/602 bacon, cooked and

crumbled, to garnish

1 Preheat the oven to 200"c/400"F/

Gas 6. Spread out the tomato quarters

in an ovenproof dish. Sprinkle with the

garlic and some salt and ground black
pepper. Place in the oven and bake for

35 minutes.

Heat the oil or butter in a large pan.

Add the leek and carrot and season

3 Stir in the chicken stock and baked

4 Add the blue cheese, cream and

tomatoes. Bring to the boil, lower the

basil or parsley. Remove from the heat

heat, cover and simmer for 20 minutes.

and leave to cool slightly, then transfer

the soup to a food processor or

lightly with salt and pepper. Cook over

a low heat, stirring frequently, for

about

0 minutes, or until softened.

l,ARIATI(,lu

blender and process until smooth,

Danish blue cheese, also known

working in batches if

as Danablu, has a very sharp, almost

and adjust the seasoning, if you like.

necessary. Taste

coo!('s TIP

metallic taste, which some people dislike

Don't be tempted to use unripe tomatoes

intensely, while others love it. lfyou

5 If necessary

for this soup, as their lack of sweetness

prefer, you could use a milder blue cheese,

not let it boil. Ladle into warmed bowls

and flavour will spoil it.

such as Dolcelatte or Bleu de Causses.

and sprinkle the crumbled bacon over.

reheat the soup, but do

Sensational Soups 293

Fresh Tomato Soup

lntensely flavoured sun-ripened
tomatoes need little embellishment
in this fresh-tasting soup. lf you buy
from the supermarket, choose the
juiciest looking ones and add the

2 Stir in the tomato paste, vinegar,

sugar and basil. Season with salt and
pepper, then cook gently, stirring, for

amount of sugar and vinegar

necessary, depending on their
natural sweetness.

to the pan and reheat gently.

Serves 5

spoonful of crdme fraiche, garnished

2 minutes. Process the soup in

3 Serve in bowls topped with one or

two toasted cheese crootes and a
with basil

1.3-1 .6kg/j-31/z lb ripe tomatoes

400m1/1

4fl

oz/1 2/s cups chicken

or

vegetable stock
45ml/3 tbsp sun-dried tomato paste

30-45mll2-3 tbsp balsamic vinegar

1 0-1 5mll2-3 tsp caster
$upertine) sugar
small handful
salt and

of

ground

basil leaves
black pepper

basil leaves, to garnish

toasted cheese cro Ates and crdme

fraiche, to serve

1 Plunge the tomatoes into boiling

water for 30 seconds, then refresh in
cold water, Peel off the skins and

quarter the tomatoes. Put them in

large, heavy pan and pour over the

chicken or vegetable stock. Bnng just

to the boil, reduce the heat, cover and

s mmer the mixture gently for about
1 0 minutes, until the tomatoes are
thickened and pulpy.

coot('s rrP
This ltalian soup may be left to cool and

then chilled in the refrigerator before

serving in a hot day.

blender or food processor, then return

leaves.

294 Sensational Soups

French Onion and Morel Soup

French onion soup is appreciated

for its light beefy taste. There are

few improvements to be made to
this classic soup, but a few richly
scented morel mushrooms will
impart a worthwhile flavour.

Serves 4

,l

.rl

509/2oz/4 tbsp unsalted (sweet)

buner, plus extra for spreading
15ml/1 tbsp vegetable oil
3 onions, sliced
900m\/11/2 pints/33/a cups beef stock

75ml/5 tbsp Madeira or sherry

,l

8 dried morel mushrooms

slices french bread

.r,l

759/3oz Gruydre, Beaufort ar Fontina

.l{1

cheese, grated

30ml/2 tbsp chopped fresh parsley

1 Nlelt the butter with the o I in a

large frying pan, then add the sl ced
on ons and cook over a low heat for
'l

0-1 5 minutes, until the onlons are

rich mahogany brown colour.

2 Transfer the browned onions to

Preheat the grill (broiler) to medium

large pan, pour in the beef stock, add

and toast the French bread on both

the Madeira or sherry and the dried

sides. Spread one side with butter and

more s, then simmer for 20 minutes.

heap w th the grated cheese.

&"

Ladle the soup into four flameproof

bowls, f oat the cheese-topped toasts

on top and gril (broil) until they are

..:

1+L**..

crisp and brown and the cheese

is

bubbling. Alternativeiy, gnll the

cheese-topped toast, then place one

coor('s TIP
The flavour and richness of this soup will

ice n each warmed soup bowl before

adling the hot soup over it. The toast

improve with keeping. Store in the

wlll float to the surface. Sprinkle over

refrigerator for up to 5 days.

the chopped fresh parsley and serve.

Sensational Soups 295

Spanish Garlic Soup

This is a simple and satisfying soup,
made with one of the most popular

ingredients in the Mediterranean

region - garlic.

Serves 4
30ml/2 tbsp olive oil
4 large garlic cloves, peeled

slices French bread, 5mm/1/ain thick

15ml/1 tbsp paprika

1

litre/13/4 pintsl4 cups beef stock

1.5m1/1/t tsp ground cumin

pinch of saffron threads

4 eggs
salt and ground black pepper

chopped fresh parsley, to garnish

1 Preheat the oven to 230"C/450"F/

Gas 8. Heat the oil in a large pan. Add

the whole garlic cloves and cook over

a low heat until golden. Remove with
a slotted spoon and set aside.

2 Add the bread to the pan and cook

on both sides until golden. Remove
from the pan and set aside.

3 Add the paprika to the pan and cook

for a few seconds, stirring constantly.

C(,('K'S
Use

TIP

home-made beef stock for the best

flavour or buy prepared stock from your

Ladle the soup into four individual

ovenproof bowls and gently break an

Stir in the beef stock, cumin and

egg into each one. Place the slices of

saffron, then add the reserved fried

fried French bread on top of the eggs

garlic, crushing the cloves with the

and place the bowls in the oven for

back of a wooden spoon. Season with

about 3-4 minutes, or until the eqqs

salt and ground black pepper to taste

are just set. Sprinkle

counter. Never use stock (bouillon) cubes

then cook over a low heat for about

fresh parsley to garnish and serve the

as most of them contain too much salt.

5 minutes.

soup immediately.

supermarket

you'll find it in the chilled

with chopped

296 Sensational Soups

Tortellini Chanterelle Broth

The savoury-sweet quality

of

chanterelle mushrooms combines

well in a simple broth with spinach
and-ricotta-f illed tortellini. The
addition of a little sherry creates a
lovely warming effect.

Serves 4
1.2 litres/2 pints/s cups chicken stock

75ml/5 tbsp dry sherry

1

759/6oz fresh chanterelle

mushrooms, trimmed and sliced, or
7

5g/1/z oz/1/z cup dried chanterelles

1 Bring the chtcken stock to the boil.

3 Drain the tortellini, add to the stock

add the dry sherry and fresh or dried

and mushroom mixture, then ladle the

mushrooms and simmer over a low

broth into four warmed soup bow

heat for 10 minutes.

making sure each contains the about

same proportions of tortellini and

2 Cook the tortellini according to the

packet instructions.

mushrooms. Garnish with the chopped

3509/1 2oz fresh spinach and ricotta

tortellini, or

7 59/6oz

dried

chopped fresh parsley, to garnish

S+" 'i

iT+

parsley and serve immediately.

s,

Sensational Soups 297

Cream of Mushroom Soup with

Goat's Cheese Crostini
T m nute. Stir in the dry sherry and

4 Preheat the grill (bro le0. Brush the

brown cap mushrooms with o I and

stock and br ng to the bo , then

grill (broil) for

of mushroom soup is
still a firm favourite, especially with
the addition of crisp and garlicky

2 Add the f our and cook, st rring, for

cro0tes with tangy goat's cheese.

simmer for 15 rn nutes. Cool sl ghtly,

Classic cream

5 6 mlnutes.

then process the mixture in a food

5 Toast the slices of baguette, rub with

Serves 6

processor or blender until smooth.

the gar ic and put a spoonfui of cheese

259/1 oz/2 tbsp butter

3 Veanwi'le. prepa'e the ('o,li''r

with the mushroom m xture and place

on each. Top the gri led mushrooms

.

onion, chopped

Heat the o I in a sma I pan. Add the

garlic clove, chopped

shal ot and button mushrooms,and

45ag/1 lb/6 cups chestnut or brown

cap (cremint) mushrooms, some

whole, some coarsely chopped

5ml/7 tbsp plain (all-purpose)flour

45ml/3 tbsp dry sherry

900m1/

1/z

pi nts/3r/< cups

vegetable stock
150m1/1/t pint/Zh cup double

(heavy) cream
salt and graund black pepper

fresh chervil sprigs, to garnish

For the crostini

15ml/1 tbsp olive oil, plus extra

for brushing
1

shallot, chopped

5g/4oz/2 cups buttan (white)

mushrooms, finely chopped

5nl/1

tbsp chopped fresh parsley

6 brown cap (cremini) mushrooms

6 slices baguetle
7

small garlic clove

5g/4oz/1 cup soft goat's cheese

1 IVe t the butter. Cook the onlon and

garl c for 5 mrnutes. Add the mushrooms,

cover. cook for 1 0 minutes.

cook for
Drain

wel

I 0 minutes,

unti softened

and transfer to a food

on the crostlni.

6 Return the soup to the pan and st r in

the cream. Season, then reheat genty.

processor or blender. Add the fresh

Ladle the soup into slx bowls. Float a

parsley and process the mushroom

crostln

m xture unt I frnely chopped.

garnish wrth cheryiL.

n the centre of each and

298 Se:sational Soups

Spinach and Rice Soup

-='s

Use very fresh, young spinach

.-=

leaves in the preparation of this

light and fresh-tasting soup.

..

lM,t

Serves 4
6'59/1 - lb tre>h

>p,naeh washed

45ml/3 tbsp extra virgin olive oil

7

small onion, finely chopped

2 garlic cloves, frnely chopped

7 small fresh red chilli, seeded and

finely chopped
I 1 59/11o.lgeneraus

up risalta flce

I.2 litres/2 pints/5 cups

2 Either chop the spinach fine y using

a arge kn fe or place t in a food

3 Heat the o I n a large pan. Add the

processor and process br ef y to a fairly

a ow 1eal, r'rrrrg

coarse pur6e.

on on, garlic and chilli and cook over

occasional'y.

'o'

5 minutes, until softened. Stir n the

rice unt I well coated, then pour n the

vegetable stock
salt and ground black pepper

coot('s rrP

sto(L d1o rese'veo sp

60ml/4 tbsp grated Pecorino cheese

Pecorino, made from sheep's milk, has a

Bring to the boll, lower the heat and

ndc-

qurd

slightly sharper taste than its cow's-milk

simmer for '10 m nutes. Add the

1 Place the sp nach in a large pan with

counterpart, Parmesan. However, if you

spinach, with salt and ground black

iust the water that clings to its leaves

after wash ng. Add a large pinch of

cannot find it, use Parmesan instead.

pepper to taste. Cook for a further

5 7 minutes, until the rice

tender.

l,ARIATI(,N

Check the season ng and adjust

w lted, then remove from the heat and

Substitute young Swiss chard leaves or

necessary Serve mmed aie y with the

drain, reserving any liquid.

sorrel for the spinach if you like.

Pecorino cheese.

sa

t. Heat gent y unti the spinach

has

.+
i=*::

Sensational Soups 299

Vermicelli Soup
The inclusion of fresh coriander
adds a piquancy to this soup and

complements the tomato {lavour.

Serves 4
30ml/2 tbsp olive or corn oil
509/2oz vermicelli
1

onion, coarsely chopped

garlic clove, chopped

4509/1 lb tomatoes, peeled, seeded

and coarsely chopped

1

litrell3/a pintsl4 cups chicken stock

.5ml/1/n tsp sugar

5ml/1 tbsp finely chopped fresh

coriander (cilantro), plus extra
to garnish

salt and ground black pepper

25911 oz/1/a cup freshly grated

Parmesan cheese, to serve

pan. Add the vermicelli and cook over

3 Transfer the pur6e to a pan. Add the

vermicelli and pour ln the stock. Stir in

a med um heat until golden brown.

the sugar and season to taste w th salt

to let the strands burn.

Remove ihe vermice li with a slotted

and pepper. Stir in the coriander, br ng

spoon or tongs and dra n well on

the pan and simmer the soup gently,

k tchen paper.

until the vermicelli

1 leat the oil

in a large, heavy fryrng

Take care not

to the boil, then ower the heat, cover

is

tender.

Ladle the soup into warmed bowls,

sprinkle with chopped fresh coriander

Place the onion, garlic and tomatoes

1n

food processor oi blender and

cool(,s TIP

process until smooth. Return the frying

Vermicelli will burn very easily, so move it

pan to the heat. When the

about constantly in the frying pan with a

again, add the vegetable pur6e to the

wooden spoon and remove it from the

pan. Cook, stirring constantly to

heat the moment it has turned a golden

prevent sticking, for about 5 minutes,

brown colour.

or until thick.

oi

s hot

and serve immed ately. Offer the

grated Parmesan cheese separately.

300 Sensational Soups

Spinach and Tofu Soup

This soup is really delicious. lf fresh
spinach is not in season, watercress

or lettuce can be used instead.

Serves 4
1

cake tofu, 7.5cm/3in sq. and

2.5cm/1in thick
5g/4oz spinach leaves

7 50ml/

1/4

pints/3 cups

2 Pour the vegetable stock lnto

vegetable stock

15ml/1 tbsp light soy sauce

salt and ground black pepper

wok or large, heavy pan and bring to

3 Add the pieces of spinach, and

srmmer for a f urther 1-2 minutes.

a rolling boil over a medium heat. Add

Skim the surface of the soup to

the pieces of tofu and the soy sauce,

remove any foam and to make it clear,

stir carefully without breaking up the

then season with salt and ground

pieces, each about 5mm/7+ n thick.

tofu, bring back to the boil, then lower

black pepper to taste. Ladle the soup

Wash the spinach leaves and cut them

the heat and simmer gently for about

into warm bowls or a tureen and

2 minutes

serve immediately.

Rrnse the

tofu then cut into 1 2 small

nto small pleces.

i"ri-v"- * fl-:,

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j

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Sensational Soups 301

Fish Soup with Rouille

Making this soup is simplicity itself,
yet the flavour suggests it is the
product of painstaking preparation
and complicated cooking. Rouille, a
spicy Provenqal paste, makes a

colourful addition.

serves 6
1kgl2lhlb mixed fish, skinned
30ml12 tbsp olive oil
1

onion, chopped

carrot, chopped

1 leek, chopped

2 large ripe tomatoes, chopped

red (bell) pepper, seeded

and chopped
2 garlic cloves, peeled
1

50g/5ozl2/t cup tomato purde (paste)

large fresh bouquet garni,

containing 3 parsley sprigs, 3 small
celery sticks and 3 bay leaves

300mllt/z

pintllth

cups dry white wine

3 Meanwhile,

salt and ground black pepper

make the roqi'ile. Put the

garlic and coarse salt in a mortar and

For

crush to a paste with a pestle. Add the

the rouille

2 garlic cloves, coarsely chopped

soaked bread and chilli and pound

5ml/1 tsp coarse salt

until smooth. or process in a food

thick slice

processor to a pur6e.

of white bread, crust

removed, soaked in water and then

1

squeezed dry

4 Whisk in the olive oil, a drop at a

fresh red chilli, seeded and

time to begin with, to make a smooth,

shiny sauce that resembles mayonnaise

coarsely chopped

45mll3 tbsp olive oil

1 Cut the fish into 7.scm/3in chunks,

in consistency. Season to taste with

sa/t
pinch of cayenne pepper (optional)

removing any obvious bones. Heat the

salt and add a pinch of cayenne if you

For
1

the garnish
slices of

baQueie. toasted in

the oven

olive oil in a large, healy pan, then add

like. Set aside.

the chunks of fish, onion, carrot, leek,

tomatoes, red pepper and garlic. Stir

5 Lift out and discard the bouquet

gently over a medium heat until the

garni. Process the soup, in batches, in

vegetables begin to colour.

a food processor, then strain through a

fine sieve into a clean pan, pushing the

2 Add the tomato pur6e, bouquet

solids through with a ladle.

509/2oz/1/z cup finely grated

Gruydre cheese

cool(,s TIP

garni and white wine, then pour in

just enough cold water to cover the

5 Reheat the soup but do not allow it

to boil. Taste and adjust the seasoning,

or snapper, can be used for this recipe but

mixture. Season well With salt and

pepper and bring to just below boiling

avoid oily types. lf you use whole fish,

point, then lower the heat so that the

bowls. Top each with two slices of

include the headt which enhance the

soup is barely simmering, cover and

flavour of the soup.

cook for

toasted baguette. a spoonful of rouille

and some grated Gruy6re.

Any firm fish, such as monkfish, sea bass

hour.

if necessary and ladle into individual

302 Sensat onal Soups

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

1 leek, minced (ground)

5Agl2ozl1/z cup minced (ground)

bulb fennel
60ml/4 tbsp plain (all-purpose) flour
1

.5 litresl2lb pints 61/t cups fish stock

2259lBaz patataes, cut into 7 cm/1/2in

cubes (about 2 medium-size potatoes)

sa mon and then

s mmer for about

unt llust warmed thro-.a'

5 minutes, unti

lust cooked through and tender. The

salmon cubes should remain ntact, not

fa

salt and ground black pepper

4 Add the cubed

St r in the m lk, crear-

a low the soup

to

the seasoning, f

bo -:::.

necess;-

nto warTn bow s anc

apart.

s: :

4509/1 lb boneless, skinless salman,

cut into 2cm/t/ain cubes

5mll6fl ozli/t cup milk

20ml/4fl oz/1/: cup whipping cream

30ml/2 tbsp chopped fresh dill

..-..\.:..r

,' 'r'.::'.

t;;,

I ''.. ..,*:
'.ir ;i.$'::

.,....r\.: .
ti:J. .it
.G .. r

l
::..

\B
tl

:.,

1 Me t the butter or rnargar ne rn a

arge, heavy pan. Add the onion, eek

, $hi

and fennel and cook over a med um

5i.,

heat, stirr ng occasiona y, for about

5 8 m nutes, until al the vegetables

,#

are softened.

2 Stir n the f our.

Reduce the heat to

ow and cook, st rr ng constant y to

prevent any umps form ng, for

3 m nutes.

3 Gradua

ly

stir

n the stock and add

potatoes. Season to tast," wlth sa t and

ground b ack pepper. Br ng to the bo

l,

then reduce the heat, cover and

simmer for about 20 minutes,

potatoes are tender.

unt

the

.;';

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t,

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,t

r\

Sensational Soups 303

Cappuccino of Puy Lentils, Lobster

and Tarragon
Here is a really impressive soup to
start a dinner party with. Adding
ice-cold butter a little at a time is
the secret of whipping up the good
froth that gives the soup its clever
cappuccino effect.

Serves 6
450-67 59 / -1 th lb live lobster
1

509/SozPA cup Puy lentils

carrot, halved

celery stick, halved

1 small onion, halved

1

garlic clove

bay leaf

large bunch of tarragon, tied firmly

1

litre/l3/a pints/4 cups fish stock

120mll4fl oz/1h cup double

(heau/ cream
259/7 oz/2 tbsp butter, finely diced and

chilled until ice cold

salt and ground black pepper

fresh tarragon sprigs,

to garnish

3 Drain the lentils and discard the herbs

6 Using either a hand-held blender or

and vegetables. Process Lhe lentils rn a

electric beater, whisk the soup mixture,

food processor until smooth.

adding the butter, one piece at a time,

Set aside.

until it

Break the claws

is

very frothy.

off the lobster, crack

them open and remove all the meat

7 Divide the lobster meat among the

1 Bring a large stockpot of water to

from inside.

bowls and carefully pour in the soup.

the boil. Lower the Iive lobster into the

open and remove the meat. Cut all

Garnish with sprigs of taragon and

water and cover the pan. Cook for

the meat into bitesize pieces.

serve immediately.

5 Pour the fish stock into a large clean

coot(,s TtP

Break off the tail, split it

5-20 minutes, then drain the lobster

and leave to cool.

2 Put the

Puy lentils in a large pan

pan and bring to the boil. Lightly stir

lnstead of adding the live lobster to the

in the lentil pure and cream, but do

pan, kill it first by freezing it overnight.

and pour in enough cold water to

nol mix Too much at this point otherwise

Cook from frozen, allowing 30 minutes in

cover. Add the carrot, celery, onion,

you will not be able to create the frothy

the boiling water. The other way of killing

fie

qarlic and herbs. Brinq the water to

effect. The mixture should still be quite

lobster is by stabbing it in the back of

the boil and simmer for 20 minutes.

watery in places. Season well.

head, where the tail shell meets the head.