Soups
Summer and winter, come rain or shine, soups never fail to please and there are some beauties that can be turned round in the microwave in minutes without mess and steam everywhere. Try French and Belgian-style purée soups, mostly vegetable-based, with croûtons and a swirl of cream. There’s also a range of other international favourites: Chinese Hot and Sour Soup, a memorable Minestrone and many more.
Hot and Sour Crab Soup
Serves 6
An opulent contribution from China, an easily made pleasure.
1 litre/1¾ pts/4¼ cups poultry stock
225 g/7 oz/1 small can water chestnuts, coarsely chopped
225 g/7 oz/1 small can sliced bamboo shoots in water
75 g/3 oz mushrooms, thinly sliced
150 g/5 oz tofu, cut into small cubes
175 g/6 oz/1 small can crabmeat in brine, undrained and meat flaked
15 ml/1 tbsp cornflour
15 ml/1 tbsp water
30 ml/2 tbsp malt vinegar
15 ml/1 tbsp soy sauce
5 ml/1 tsp sesame oil
2.5 ml/½ tsp salt
1 large egg, beaten
Pour the stock into a 2 litre/3½ pt/ 8½ cup bowl. Add the contents of the cans of water chestnuts and bamboo shoots. Add the mushrooms and tofu and the contents of the can of crabmeat. Stir. Cover the bowl with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes. Uncover carefully to prevent steam burns and stir well to mix. Blend the cornflour smoothly with the water and vinegar, then stir in the remaining ingredients. Gently whisk into the soup. Cover as before and cook on Full for 4 minutes. Stir round and cover with large plate or saucepan lid. Allow to stand for 2 minutes. Serve hot in china bowls.
Easy Oriental Soup
Serves 3–4
400 ml/16 fl oz/1 large can mulligatawny soup
400 ml/16 fl oz/1 large can coconut milk
Salt
Chilli powder
Chopped coriander (cilantro)
Popadoms, to serve
Pour the soup and coconut milk into a 1.75 litre/3 pt/7½ cup bowl. Add salt to taste. Heat, uncovered, on Full for 7–8 minutes, stirring twice. Pour into warm bowls, sprinkle with chilli powder and coriander and serve with popadoms.
Liver Dumpling Soup
Serves 4
50 g/2 oz/1 cup fresh white breadcrumbs
50 g/2 oz/½ cup chicken livers, minced (ground)
15 ml/1 tbsp very finely chopped parsley, plus extra to garnish
5 ml/1 tsp grated onion
1.5 ml/¼ tsp marjoram
1.5 ml/¼ tsp salt
Freshly ground black pepper
½ egg, beaten
750 ml/1¼ pts/3 cups clear beef or chicken stock or diluted canned concentrated consommé
Place all the ingredients, except the stock or consommé, into a mixing bowl. Mix thoroughly and shape into 12 small dumplings. Pour the stock or consommé into a deep 1.5 litre/2½ pt/ 6 cup bowl and cover with a plate. Heat on Full to boiling, allowing about 8–10 minutes. Add the dumplings. Cook, uncovered, for 3–4 minutes until the dumplings have risen and float to the top of the soup. Ladle into warm bowls, sprinkle with the extra parsley and serve straight away.
Cream of Carrot Soup
Serves 6
30 ml/2 tbsp cornflour (cornstarch)
550 g/1¼ lb/1 large can carrots
450 ml/¾ pt/2 cups cold milk
7.5–10 ml/1½–2 tsp salt
300 ml/½ pt/1¼ cups hot water
60 ml/4 tbsp single (light) cream
Place the cornflour in a 3 litre/5¼ pt/ 12 cup bowl. Mix smoothly with the liquid from the can of carrots. Blend the carrots to a purée in a blender or food processor. Add to the bowl with the milk and salt. Cook, uncovered, on Full for 12 minutes until thickened, whisking gently four or five times to ensure smoothness. Thin down with the hot water. Spoon into warmed bowls and swirl 10 ml/2 tsp cream into each portion.
Chilled Carrot and Leek Soup
Serves 6
1 large leek, slit and thoroughly washed
4 large carrots, thinly sliced
3 small–medium potatoes, cut into small cubes
150 ml/¼ pt/2/3 cup hot water
600 ml/1 pt/2½ cups vegetable stock
300 ml/½ pt/1¼ cups single (light) cream
Salt and freshly ground black pepper
Chopped watercress
Coarsely chop the leek. Put all the vegetables in a 2 litre/3½ pt/8½ cup dish with the hot water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes until the vegetables are tender. Transfer to a blender or food processor with the liquid from the dish and work to a smooth purée, adding a little of the stock if necessary. Scrape into a large bowl and stir in the remaining stock. Cover and chill. Before serving, gently whisk in the cream and season to taste. Ladle into soup cups and sprinkle each with cress.
Carrot and Coriander Soup
Serves 6
Prepare as for Cream of Carrot Soup, but add a handful of fresh coriander (cilantro) leaves to the blender or food processor with the carrots. The cream can be added as an optional extra.
Carrot with Orange Soup
Serves 6
Prepare as for Cream of Carrot Soup, but add 10 ml/2 tsp grated orange peel to the soup half-way through cooking. Top each portion with whipped cream to which a little Grand Marnier has been added.
Lettuce Cream Soup
Serves 6
75 g/3 oz/1/3 cup butter or margarine
2 onions, grated
225 g/8 oz round soft lettuce, cut into strips
600 ml/1 pt/2½ cups full-cream milk
30 ml/2 tbsp cornflour (cornstarch)
300 ml/½ pt/1¼ cups hot water or vegetable stock
2.5 ml/½ tsp salt
Melt 50 g/2 oz/¼ cup of the butter or margarine in a 1.75 litre/ 3 pt/7½ cup bowl on Defrost for 2 minutes. Mix in the onions and lettuce. Cover with a plate and cook on Full for 3½ minutes. Transfer to a blender with one-third of the milk. Work to a smooth purée. Return to the bowl. Mix the cornflour smoothly with 60 ml/ 4 tbsp of the remaining milk. Add to the soup with all the remaining milk, the hot water or stock and the salt. Cook, uncovered, on Full for 15 minutes, whisking frequently to ensure smoothness. Serve in warmed bowls with 5 ml/1 tsp butter added to each.
Green Purée Soup
Serves 4–6
1 large round lettuce
125 g/4 oz watercress or young spinach
1 leek, white part only, sliced
300 ml/½ pt/1¼ cups hot water
60 ml/4 tbsp cornflour (cornstarch)
300 ml/½ pt/1¼ cups cold milk
25 g/1 oz/2 tbsp butter or margarine
Salt
Croûtons, to serve
Thoroughly wash the lettuce and watercress or spinach and shred. Place in a 1.5 litre/2½ pt/6 cup bowl with the leek and water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the bowl twice. Allow to cool for 10 minutes. Transfer to a blender and work to a smooth purée. Return to the bowl. Blend the cornflour smoothly with the milk. Add to the bowl with the butter or margarine and salt to taste. Cook, uncovered, on Full, stirring three times for 8–10 minutes or until piping hot and slightly thickened. Ladle into warmed soup bowls and add croûtons to each.
Parsnip and Parsley Soup with Wasabi
Serves 6
With a subtle kick of horseradish from the wasabi, this is an intriguingly flavoured, highly original soup with just a hint of sweetness from the parsnips.
30 ml/2 tbsp corn or sunflower oil
450 g/1 lb parsnips, peeled and sliced
900 ml/1½ pts/3¾ cups well-flavoured hot vegetable or chicken stock
10 ml/2 tsp Japanese wasabi powder
30 ml/2 tbsp chopped parsley
150 ml/¼ pt/2/3 cup single (light) cream
Pour the oil into a 2 litre/3½ pt/ 8½ cup dish. Add the parsnips. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 7 minutes, turning the dish twice. Add the stock and wasabi powder. Cover with a plate and cook on Full for 6 minutes. Allow to cool slightly, then purée until smooth in a blender. Return to the bowl. Stir in the parsley. Cover as before and cook on Full for 5 minutes. Stir in the cream and serve.
Sweet Potato Soup
Serves 6
Prepare as for Parsnip and Parsley Soup with Wasabi, but substitute chopped, orange-fleshed sweet potatoes for the parsnips.
Cream of Vegetable Soup
Serves 4–6
A very useful soup – use any combination of vegetables you fancy or have available.
450 g/1 lb mixed fresh vegetables
1 onion, chopped
25 g/1 oz/2 tbsp butter or margarine or 30 ml/2 tbsp sunflower oil
175 ml/6 fl oz/¾ cup water
450 ml/¾ pt/2 cups milk or milk and water mixed
15 ml/1 tbsp cornflour (cornstarch)
2.5 ml/½ tsp salt
Chopped parsley
Prepare the vegetables according to type and cut into small pieces. Put into 2 litre/3½ pt/8½ cup bowl with the onion, butter, margarine or oil and 30 ml/2 tbsp of the water. Cover with a plate and cook on Full for 12–14 minutes until tender, stirring four times. Purée until smooth in a blender. Return to the bowl with three-quarters of the milk or milk and water. Mix the cornflour smoothly with the remaining liquid and add to the bowl with the salt. Cook, uncovered, on Full for 6 minutes, stirring four times. Ladle into soup bowls and sprinkle each with parsley.
Green Pea Soup
Serves 4–6
Prepare as for Cream of Vegetable Soup, but substitute 450 g/1 lb frozen garden peas for the mixed vegetables and onion. Garnish lightly with chopped mint instead of parsley.
Squash Soup
Serves 4–6
Prepare as for Cream of Vegetable Soup, but substitute 450 g/1 lb peeled and diced courgettes (zucchini), marrow, pumpkin, butternut or turban squash for the mixed vegetables and onion. Sprinkle each serving with grated nutmeg instead of parsley.
Cream of Mushroom Soup
Serves 4–6
Prepare as for Cream of Vegetable Soup, but substitute mushrooms for the mixed vegetables and onion.
Cream of Pumpkin Soup
Serves 6–8
For Hallowe’en mostly, but the soup is glorious chilled so freeze any leftovers, or make an extra batch while pumpkins are in season, and keep for the beginning of summer.
1.75 kg/4 lb fresh pumpkin, either in the piece or a whole one
2 onions, coarsely chopped
15–20 ml/3–4 tsp salt
600 ml/1 pt/2½ cups full-cream milk
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp cold water
2.5 ml/½ tsp grated nutmeg
Croûtons, to serve (optional)
Cut the pumpkin into wedges like melon. Remove the seeds and wash and dry them. Arrange on a plate in a single layer. Toast lightly, uncovered, on Full for 4 minutes. Allow to cool, then crack open the husks and remove the inside seeds. Reserve. Peel the pumpkin and cut the flesh into fairly large cubes. Put into a large bowl with the onions and toss well to mix. Cover closely with clingfilm (plastic wrap) but do not slit. Cook on Full for 30 minutes, turning the bowl four times. Remove from the oven and allow to stand for 10 minutes. Work the pumpkin, onions and cooking liquid to a purée, in several batches, in a blender or food processor. Return to the bowl. Stir in the salt and milk. Mix the cornflour smoothly with the water and add to the purée with the nutmeg. Reheat, uncovered, on Full for 7 minutes, whisking every minute. Ladle the soup into bowls or cups and sprinkle with the toasted pumpkin seeds and/or croûtons.
Cock-a-leekie Soup
Serves 6–8
4 chicken portions
4 leeks, coarsely shredded
1.25 litre/2¼ pts/5½ cups hot water
10 ml/2 tsp salt
1 bouquet garni sachet
50 g/2 oz/¼ cup easy-cook long-grain rice
12 stoned (pitted) prunes
Wash the chicken and place in a 20 cm/8 in diameter deep casserole dish (Dutch oven). Add the leeks. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes. Lift the chicken out of the dish, remove the meat from the bones and cut into bite-sized pieces. Reserve. Pour the water into a second, large dish. Add the salt and bouquet garni with the rice, leeks and the liquid from the casserole dish. Cover with a plate and cook on Full for 18 minutes. Stir in the chicken and prunes. Cover as before and cook for a further 3 minutes. Eat while very hot.
Scotch Broth
Serves 6
30 ml/2 tbsp pearl barley
225 g/8 oz neck of lamb fillet, cut into bite-sized cubes
1.2 litres/2 pts/5 cups hot water
1 large onion, chopped
1 carrot, cut into small cubes
1 small turnip, cut into small cubes
1 small leek, shredded
Salt and freshly ground black pepper
Chopped parsley
Soak the barley for 4 hours in 75 ml/ 5 tbsp cold water. Drain. Place the lamb in a 2.25 litre/4 pt/10 cup bowl. Add the hot water and barley. Cover with a plate and cook on Full for 4 minutes. Skim. Add the prepared vegetables and salt and pepper to taste. Cover as before and cook on Full for 25–30 minutes until the barley is soft. Allow to stand for 5 minutes. Ladle into warmed soup bowls and sprinkle each thickly with parsley.
Israeli Chicken and Avocado Soup
Serves 4–5
900 ml/1½ pts/3¾ cups well-flavoured chicken stock
1 large ripe avocado, peeled and stoned
30 ml/2 tbsp fresh lemon juice
Pour the chicken stock into a 1.5 litre/2½ pt/6 cup bowl. Cover with a plate and heat on Full for 9 minutes. Mash the avocado flesh with the lemon juice to a coarse purée. Stir into the hot stock. Cover as before and reheat on Full for 1 minute. Serve hot.
Avocado Soup with Beetroot
Serves 4–5
Prepare as for Israeli Chicken and Avocado Soup and garnish each portion with 7.5 ml/1½ tsp grated cooked beetroot (red beets).
Bortsch
Serves 6
450 g/1 lb raw beetroot (red beets)
75 ml/5 tbsp water
1 large carrot, peeled and grated
1 small turnip, peeled and grated
1 onion, peeled and grated
750 ml/1¼ pts/3 cups hot beef or vegetable stock
125 g/4 oz white cabbage, shredded
15 ml/1 tbsp lemon juice
5 ml/1 tsp salt
Freshly ground black pepper
90 ml/6 tbsp soured (dairy sour) cream
Wash the beetroot thoroughly but leave unpeeled. Place in a shallow 20 cm/ 8 in diameter dish, in a single layer, with the water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes. Place the carrot, tur-nip and onion in a 2 litre/3½ pt/ 8½ cup bowl. Drain and peel the beetroot and slice. Add to the bowl of vegetables with 150 ml/¼ pt/2/3 cup stock. Cover as before and cook on Full for 10 minutes. Mix in the remaining stock and all the remaining ingredients except the soured cream, seasoning to taste. Cover with a plate and cook on Full for 10 minutes, stirring four times. Ladle into warmed soup bowls and top each with 15 ml/1 tbsp soured cream.
Cold Bortsch
Serves 6
Prepare as for Bortsch and allow to cool. Strain when cold. Add 150 ml/ ¼ pt/2/3 cup cold water and 1 large cooked beetroot, coarsely shredded. Allow to stand for 15 minutes. Strain again. Sharpen with extra lemon juice to taste. Chill for several hours before serving.
Creamy Cold Bortsch
Serves 6
Prepare as for Cold Bortsch. After the second straining, blend in a blender or food processor with 250 ml/ 8 fl oz/1 cup half-fat crème fraîche. Chill.
Orange Lentil Soup
Serves 4–5
125 g/4 oz/½ cup orange lentils
1 large onion, grated
1 large carrot, grated
½ small turnip, grated
1 potato, grated
20 ml/4 tsp butter or margarine
5 ml/1 tsp corn or sunflower oil
30 ml/2 tbsp chopped parsley, plus extra for garnishing
900 ml/1½ pts/3¾ cups hot chicken or vegetable stock
Salt and freshly ground black pepper
Wash and drain the lentils. Place the vegetables, butter or margarine and oil in a 2 litre/3½ pt/8½ cup bowl. Add the parsley. Cook, uncovered, on Full for 5 minutes, stirring three times. Stir in the lentils and one-third of the hot stock. Season to taste. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes until the lentils are tender. (If not, cook for a further 5–6 minutes.) Transfer to a blender or food processor and work to a coarse purée. Return to the bowl with the remaining stock. Cover with a plate and reheat on Full for 6 minutes, stirring three times. Serve straight away, sprinkling each portion with extra parsley.
Orange Lentil Soup with Cheese and Toasted Cashews
Serves 4–5
Prepare as for Orange Lentil Soup, but stir in 60 ml/4 tbsp grated Edam cheese and 60 ml/4 tbsp coarsely chopped toasted cashew nuts after the final reheating.
Lentil Soup with Tomato Garnish
Serves 4–5
Prepare as for Orange Lentil Soup, but instead of sprinkling with parsley, top each portion with 5 ml/1 tsp sun-dried tomato paste, then float in a slice of fresh tomato.
Yellow Pea Soup
Serves 6–8
A Swedish version of pea soup, eaten every Thursday in Sweden. It is customarily followed by pancakes and jam.
350 g/12 oz/1½ cups yellow split peas, washed
900 ml/1½ pts/3¾ cups cold water
5 ml/1 tsp marjoram
1 ham bone, about 450–500 g/1 lb
750 ml/1¼ pts/3 cups hot water
5–10 ml/1–2 tsp salt
Place the split peas in a mixing bowl. Add the cold water. Cover with a plate and cook on Full for 6 minutes. Allow to stand for 3 hours. Transfer the peas and soaking water to a 2.5 litre/ 4½ pt/11 cup bowl. Stir in the marjoram and add the ham bone. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 30 minutes. Mix in half the hot water. Cover as before and cook on Full for a further 15 minutes. Remove the bone. Take the meat off the bone and cut it into small pieces. Return to the soup with the remaining hot water. Season to taste with the salt. Stir well. Cover with a plate and reheat on Full for 3 minutes. The soup can be thinned, if preferred, with extra boiling water.
French Onion Soup
Serves 6
30 ml/2 tbsp butter, margarine or sunflower oil
4 onions, thinly sliced and separated into rings
20 ml/4 tsp cornflour (cornstarch)
900 ml/1½ pts/3¾ cups hot beef stock or consommé
Salt and freshly ground black pepper
6 slices French bread, diagonally sliced
90 ml/6 tbsp grated Gruyère (Swiss) or Jarlsberg cheese
Paprika
Place the butter, margarine or oil in a 2 litre/3½ pt/8½ cup dish. Heat, uncovered, on Full for 2 minutes. Stir the onion rings into the dish. Cook, uncovered, on Full for 5 minutes. Stir in the cornflour. Gradually blend in half the hot stock. Cover the dish with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 30 minutes, turning the dish four times. Mix in the remaining stock and season to taste. Stir well. Ladle the soup into six bowls and add a slice of bread to each. Sprinkle with the cheese and paprika. Return each bowl individually to the microwave and heat on Full for 1½ minutes until the cheese is melted and bubbling. Eat straight away.
Minestrone
Serves 8–10
350 g/12 oz courgettes (zucchini), thinly sliced
225 g/8 oz carrots, thinly sliced
225 g/8 oz onions, coarsely chopped
125 g/4 oz white cabbage, shredded
125 g/4 oz green cabbage, shredded
3 celery stalks, thinly sliced
3 potatoes, cubed
125 g/4 oz/1 cup fresh or frozen peas
125 g/4 oz fresh or frozen sliced green beans
400 g/14 oz/1 large can tomatoes
30 ml/2 tbsp tomato purée (paste)
50 g/2 oz macaroni, broken into short lengths
1 litre/1¾ pts/4¼ cup hot water
15–20 ml/3–4 tsp salt
100 g/3½ oz/1 cup grated Parmesan cheese
Place all the prepared vegetables in a 3.5 litre/6 pt/15 cup bowl. Stir in the remaining ingredients except the water and salt, breaking up the tomatoes against the side of the bowl with the back of a wooden spoon. Cover with a large plate and cook on Full for 15 minutes, stirring three times. Mix in about three-quarters of the hot water. Cover as before and cook on Full for 25 minutes, stirring four or five times. Remove from the microwave. Stir in the remaining water and the salt to taste. If the soup seems too thick, dilute with extra boiling water. Ladle into deep bowls and serve with the Parmesan cheese handed separately.
Minestrone Milanese
Serves 8–10
Prepare as for Minestrone, but substitute risotto rice for the macaroni.
Minestrone Genovese
Serves 8–10
Prepare as for Minestrone, but stir in 30 ml/2 tbsp ready-prepared green pesto before serving.
Italian Potato Soup
Serves 4–5
1 large onion, chopped
30 ml/2 tbsp olive or sunflower oil
4 large potatoes
1 small cooked ham bone
1.25 litres/2¼ pts/5½ cups hot chicken stock
Salt and freshly ground black pepper
60 ml/4 tbsp single (light) cream
Grated nutmeg
30 ml/2 tbsp chopped parsley
Place the onion and oil in a 2.25 litre/4 pt/10 cup bowl. Cook, uncovered, on Defrost for 5 minutes, stirring twice. Meanwhile, peel and grate the potatoes. Stir into the onions and add the ham bone, hot stock and salt and pepper to taste. Cover with a plate and cook on Full for 15–20 minutes, stirring twice, until the potatoes are soft. Mix in the cream, ladle into soup bowls and sprinkle with nutmeg and the parsley.
Fresh Tomato and Celery Soup
Serves 6–8
900 g/2 lb ripe tomatoes, blanched, skinned and quartered
50 g/2 oz/¼ cup butter or margarine or 30 ml/2 tbsp olive oil
2 celery stalks, finely chopped
1 large onion, finely chopped
30 ml/2 tbsp dark soft brown sugar
5 ml/1 tsp soy sauce
2.5 ml/½ tsp salt
300 ml/½ pt/1¼ cups hot water
30 ml/2 tbsp cornflour (cornstarch)
150 ml/¼ pt/2/3 cup cold water
Medium sherry
Purée the tomatoes in a blender or food processor. Place the butter, margarine or oil in a 1.75 litre/3 pt/ 7½ cup dish. Heat on Full for 1 minute. Mix in the celery and onion. Cover with a plate and cook on Full for 3 minutes. Add the puréed tomatoes, sugar, soy sauce, salt and hot water. Cover as before and cook on Full for 8 minutes, stirring four times. Meanwhile, mix the cornflour smoothly with the cold water. Stir into the soup. Cook, uncovered, on Full for 8 minutes, stirring four times. Ladle into soup bowls and add a dash of sherry to each.
Gingered Tomato Soup
Serves 6–8
Prepare as for Fresh Tomato and Celery Soup, but add 5 cm/2 in root ginger, finely chopped, and 1 garlic clove, crushed, with the celery and onion. Garnish each portion with chopped spring onions (scallions).
Tomato Soup with Avocado Dressing
Serves 8
2 ripe avocados
Juice of 1 small lime
1 garlic clove, crushed
30 ml/2 tbsp mustard mayonnaise
45 ml/3 tbsp crème fraîche
5 ml/1 tsp salt
A pinch of turmeric
600 ml/20 fl oz/2 cans condensed tomato soup
600 ml/1 pt/2½ cups warm water
2 tomatoes, blanched, skinned, seeded and quartered
Peel and halve the avocados, removing the stones (pits). Finely mash the flesh, then combine with the lime juice, garlic, mayonnaise, crème fraîche, salt and turmeric. Cover and chill until needed. Pour both cans of soup into a 1.75 litre/3 pt/7½ cup dish. Gently whisk in the water. Cut the tomato flesh into strips and add two-thirds to the soup. Cover the dish with a plate and cook on Full for 9 minutes until very hot, stirring four or five times. Ladle into soup bowls and add a scoop of avocado dressing to each. Garnish with the remaining tomato strips.
Chilled Cheese and Onion Soup
Serves 6–8
25 g/1 oz/2 tbsp butter or margarine
2 onions, chopped
2 celery stalks, finely chopped
30 ml/2 tbsp plain (all-purpose) flour
900 ml/1½ pts/3¾ cups warm chicken or vegetable stock
45 ml/3 tbsp dry white wine or white port
Salt and freshly ground black pepper
125 g/4 oz/1 cup blue cheese, crumbled
125 g/4 oz/1 cup Cheddar cheese, grated
150 ml/¼ pt/2/3 cup whipping cream
Finely chopped sage, to garnish
Place the butter or margarine in a 2.25 litre/4 pt/10 cup dish. Melt, uncovered, on Defrost for 1½ minutes. Mix in the onions and celery. Cover with a plate and cook on Full for 8 minutes. Remove from the microwave. Stir in the flour, then gradually blend in the stock and wine or port. Cover as before and cook on Full for 10–12 minutes, whisking every 2–3 minutes, until the soup is smooth, thickened and hot. Season to taste. Add the cheeses and stir until melted. Cover and allow to cool, then chill for several hours or overnight. Before serving, stir round and gently whisk in the cream. Ladle into cups or bowls and sprinkle each lightly with sage.
Swiss-style Cheese Soup
Serves 6–8
25 g/1 oz/2 tbsp butter or margarine
2 onions, chopped
2 celery stalks, finely chopped
30 ml/2 tbsp plain (all-purpose) flour
900 ml/1½ pts/3¾ cups warm chicken or vegetable stock
45 ml/3 tbsp dry white wine or white port
5 ml/1 tsp caraway seeds
1 garlic clove, crushed
Salt and freshly ground black pepper
225 g/8 oz/2 cups Emmental or Gruyère (Swiss) cheese, grated
150 ml/¼ pt/2/3 cup whipping cream
Croûtons
Place the butter or margarine in a 2.25 litre/4 pt/10 cup dish. Melt, uncovered, on Defrost for 1½ minutes. Mix in the onions and celery. Cover with a plate and cook on Full for 8 minutes. Remove from the microwave. Stir in the flour, then gradually blend in the stock and wine or port. Stir in the caraway seeds and garlic. Cover as before and cook on Full for 10–12 minutes, whisking every 2–3 minutes, until the soup is hot, smooth and thickened. Season to taste. Add the cheese and stir until melted. Mix in the cream. Ladle into cups or bowls and serve hot, garnished with croûtons.
Avgolemono Soup
Serves 6
1.25 litres/2¼ pts/5½ cups hot chicken stock
60 ml/4 tbsp risotto rice
Juice of 2 lemons
2 large eggs
Salt and freshly ground black pepper
Pour the stock into a deep 1.75 litre/ 3 pt/7½ cup dish. Stir in the rice. Cover with a plate and cook on Full for 20–25 minutes until the rice is tender. Thoroughly beat together the lemon juice and eggs in a soup tureen or other large serving dish. Gently whisk in the stock and rice. Season to taste before serving.
Cream of Cucumber Soup with Pastis
Serves 6–8
900 g/2 lb cucumber, peeled
45 ml/3 tbsp butter or margarine
30 ml/2 tbsp cornflour (cornstarch)
600 ml/1 pt/2½ cups chicken or vegetable stock
300 ml/½ pt/1¼ cups whipping cream
7.5–10 ml/1½–2 tsp salt
10 ml/2 tsp Pernod or Ricard (pastis)
Freshly ground black pepper
Chopped dill (dill weed)
Slice the cucumber very thinly using a grater or the slicing disc of a food processor. Place in a bowl, cover and leave to stand for 30 minutes to allow some of the moisture to seep out. Wring as dry as possible in a clean tea towel (dish cloth). Place the butter or margarine in a 2.25 litre/4 pt/10 cup dish. Melt, uncovered, on Defrost for 1½ minutes. Mix in the cucumber. Cover with a plate and cook on Full for 5 minutes, stirring three times. Mix the cornflour smoothly with some of the stock, then add the remaining stock. Gradually stir into the cucumber. Cook, uncovered, on Full for about 8 minutes, stirring three or four times, until the soup is hot, smooth and thickened. Add the cream, salt and pastis and mix thoroughly. Reheat, uncovered, on Full for 1–1½ minutes. Season to taste with pepper. Ladle into soup bowls and sprinkle each portion with dill.
Curry Soup with Rice
Serves 6
A pleasantly mild Anglo-Indian chicken soup.
30 ml/2 tbsp groundnut or sunflower oil
1 large onion, chopped
3 celery stalks, finely chopped
15 ml/1 tbsp mild curry powder
30 ml/2 tbsp medium-dry sherry
1 litre/1¾ pts/4¼ cups chicken or vegetable stock
125 g/4 oz/½ cup long-grain rice
5 ml/1 tsp salt
15 ml/1 tbsp soy sauce
175 g/6 oz/1½ cups cooked chicken, cut into strips
Thick plain yoghurt or crème fraîche, to serve
Pour the oil into a 2.25 litre/4 pt/ 10 cup dish. Heat, uncovered, on Full for 1 minute. Add the onions and celery. Cook, uncovered, on Full for 5 minutes, stirring once. Mix in the curry powder, sherry, stock, rice, salt and soy sauce. Cover with a plate and cook on Full for 10 minutes, stirring twice. Add the chicken. Cover as before and cook on Full for 6 minutes. Ladle into bowls and top each with a swirl of yoghurt or crème fraîche.
Vichyssoise
Serves 6
An up-market and chilled version of leek and potato soup, invented by the American chef Louis Diat early in the twentieth century.
2 leeks
350 g/12 oz potatoes, peeled and sliced
25 g/1 oz/2 tbsp butter or margarine
30 ml/2 tbsp water
450 ml/¾ pt/2 cups milk
15 ml/1 tbsp cornflour (cornstarch)
150 ml/¼ pt/2/3 cup cold water
2.5 ml/½ tsp salt
150 ml/¼ pt/2/3 cup single (light) cream
Snipped chives, to garnish
Trim the leeks, cutting away most of the green. Slit the remainder and wash thoroughly. Slice thickly. Place in a 2 litre/3½ pt/8½ cup dish with the potatoes, butter or margarine and water. Cover with a plate and cook on Full for 12 minutes, stirring four times. Transfer to a blender, add the milk and work to a purée. Return to the dish. Mix the cornflour smoothly with the water and add to the dish. Season to taste with the salt. Cook, uncovered, on Full for 6 minutes, beating every minute. Allow to cool. Stir in the cream. Cover and chill thoroughly. Ladle into bowls and sprinkle each serving with chives.
Chilled Cucumber Soup with Yoghurt
Serves 6–8
25 g/1 oz/2 tbsp butter or margarine
1 large garlic clove
1 cucumber, peeled and coarsely grated
600 ml/1 pt/2½ cups plain yoghurt
300 ml/½ pt/1¼ cups milk
150 ml/¼ pt/2/3 cup cold water
2.5–10 ml/½–2 tsp salt
Chopped mint, to garnish
Place the butter or margarine in a 1.75 litre/3 pt/7½ cup dish. Heat, uncovered, on Full for 1 minute. Crush in the garlic and add the cucumber. Cook, uncovered, on Full for 4 minutes, stirring twice. Remove from the microwave. Whisk in all the remaining ingredients. Cover and chill for several hours. Ladle into bowls and sprinkle each serving with mint.
Chilled Spinach Soup with Yoghurt
Serves 6–8
25 g/1 oz/2 tbsp butter or margarine
1 large garlic clove
450 g/1 lb young spinach leaves, shredded
600 ml/1 pt/2½ cups plain yoghurt
300 ml/½ pt/1¼ cups milk
150 ml/¼ pt/2/3 cup cold water
2.5–10 ml/½–2 tsp salt
Juice of 1 lemon
Grated nutmeg or ground walnuts, to garnish
Place the butter or margarine in a 1.75 litre/3 pt/7½ cup dish. Heat, uncovered, on Full for 1 minute. Crush in the garlic and add the spinach. Cook, uncovered, on Full for 4 minutes, stirring twice. Remove from the microwave. Blend to a coarse purée in a blender or food processor. Whisk in all the remaining ingredients. Cover and chill for several hours. Ladle into bowls and dust each serving with nutmeg or ground walnuts.
Sherried Chilled Tomato Soup
Serves 4–5
300 ml/½ pt/1¼ cups water
300 ml/10 fl oz/1 can condensed tomato soup
30 ml/2 tbsp dry sherry
150 ml/¼ pt/2/3 cup double (heavy) cream
5 ml/1 tsp Worcestershire sauce
Snipped chives, to garnish
Pour the water into a 1.25 litre/ 2¼ pt/5½ cup bowl and heat, uncovered, on Full for 4–5 minutes until it just begins to bubble. Whisk in the tomato soup. When completely smooth, thoroughly stir in the remaining ingredients. Cover and chill for 4–5 hours. Stir round, ladle into glass dishes and sprinkle each with chives.
New England Fish Chowder
Serves 6–8
Always served in North America for Sunday brunch, Clam Chowder is the ultimate classic but, as clams are not that easy to come by, white fish has been substituted.
5 streaky bacon rashers (slices), coarsely chopped
1 large onion, peeled and grated
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp cold water
450 g/1 lb potatoes, cut into 1 cm/½ in cubes
900 ml/1½ pts/3¾ cups hot full-cream milk
450 g/1lb firm white fish fillets, skinned and cut into bite-sized pieces
2.5 ml/½ tsp ground nutmeg
Salt and freshly ground black pepper
Place the bacon in a 2.5 litre/4½ pt/ 11 cup bowl. Add the onion and cook, uncovered, on Full for 5 minutes. Mix the cornflour smoothly with the water and stir into the bowl. Mix in the potatoes and half the hot milk. Cook, uncovered, on Full for 6 minutes, stirring three times. Mix in the remaining milk and cook, uncovered, on Full for 2 minutes. Add the fish with the nutmeg and season to taste. Cover with a plate and cook on Full for 2 minutes until the fish is tender. (Do not worry if the fish has begun to flake.) Ladle into deep bowls and eat straight away.
Crab Soup
Serves 4
25 g/1 oz/2 tbsp unsalted (sweet) butter
20 ml/4 tsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups warmed full-cream milk
300 ml/½ pt/1¼ cups water
2.5 ml/½ tsp English made mustard
A dash of hot pepper sauce
25 g/1 oz/¼ cup Cheddar cheese, grated
175 g/6 oz light and dark crabmeat
Salt and freshly ground black pepper
45 ml/3 tbsp dry sherry
Place the butter in a 1.75 litre/ 3 pt/7½ cup dish. Melt on Defrost for 1–1½ minutes. Stir in the flour. Cook, uncovered, on Full for 30 seconds. Gradually mix in the milk and water. Cook, uncovered, on Full for 5–6 minutes until smooth and thickened, beating every minute. Stir in all the remaining ingredients. Cook, uncovered, on Full for 1½–2 minutes, stirring twice, until hot.
Crab and Lemon Soup
Serves 4
Prepare as for Crab Soup, but add 5 ml/1 tsp finely grated lemon peel with the remaining ingredients. Dust each serving with a little grated nutmeg.
Lobster Bisque
Serves 4
Prepare as for Crab Soup, but substitute single (light) cream for the milk and chopped lobster meat for the crabmeat.
Dried Packet Soup
Tip the packet contents into a 1.25 litre/2¼ pt/5½ cup dish. Gradually stir in the recommended amount of cold water. Cover and allow to stand for 20 minutes to soften the vegetables. Stir. Cover with a plate and cook on Full for 6–8 minutes, stirring twice, until the soup comes to the boil and thickens. Allow to stand for 3 minutes. Stir round and serve.
Canned Condensed Soup
Tip the soup into a 1.25 litre/2¼ pt/ 5½ cup measuring jug. Add 1 can of boiling water and whisk thoroughly. Cover with a plate or saucer and heat on Full for 6–7 minutes, whisking twice, until the soup just comes to the boil. Pour into bowls and serve.
Reheating Soups
For successful results, reheat clear or thin soups on Full and creamy soups and broths on Defrost.