Impress your friends by cooking delicious soups from scratch, like hearty leek and potato and classic tomato.
The secret to most soups is to ‘sweat’ the vegetables first, cooking them gently in butter over a low heat for 10–15 minutes, stirring often. This removes the moisture, brings out their natural sweetness and intensifies the flavour.
This is a very simple soup to make. Frying the onion, garlic, carrot and celery makes a tasty base to which I add Knorr Vegetable Stock, then butterbeans and vegetables and simmer until just tender.
Pumpkins aren’t just for Halloween – they make a rich, warming, creamy soup too. Serve with hot crusty bread for a lovely autumnal starter.
For a weekday meal, simply serve this soup chunky – don't pass it through a sieve – with a piece of crusty bread. In France (where they call it vichyssoise) they serve this soup hot or cold and, though I like it hot, I must admit that on a summer’s day it is very good served cold.
This is a variation on one of my favourite soups. It is so simple. Once the soup is ready, place finely diced smoked haddock in serving bowls, pour over the hot soup and let the smoked haddock cook in the heat from the soup.
This is one of my favourite dishes to eat. Chicken drumsticks are my favourite, but if you prefer, you could use rabbit instead. When I was a boy, we’d have this once a month. With bread and butter to dip in – wonderful.
This is a very simple vegetable soup – rough and chunky, in the pan and in stages. There’s no real recipe, just vegetables, water and the Knorr Stock Pot. I don’t think that any fresh stock in the supermarket can deliver what the Knorr Stock Pot can in taste!
This is a traditional winter broth recipe. The carrots, celery and onions have been cut very finely. To make life easier, you could blend them in a food processor. Me, I’m an old fashioned boy and I like chopping by hand making a rustic soup recipe.
The delicate flavour and smooth consistency of this soup make it a good choice for dinner parties. For a really different and elegant appetiser, chill and serve with a dash of cream on top.