Borscht

Borscht

Serves 6


Ingredients:

900g/2lb large raw beetroot

225g/8oz onion, diced

225g/8oz leeks, sliced

2 celery sticks, chopped

50g/2oz butter

600ml/1pt chicken stock

1 bay leaf

150ml/5fl oz soured cream

Salt and freshly ground

Black pepper



Preparation Method:

Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.

In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.

Discard the bay leaf, and puree the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Bacon & Split Pea Soup

Bacon & Split Pea Soup

Serves 4

Ingredients:

50g/2oz dried split peas

25g/1oz butter

1 garlic clove, finely chopped

1 onion, thinly sliced

175g/6oz long-grain rice

2 tablespoons tomato puree

1.2 litres/2pt vegetable stock

175g/6oz carrots, diced

2 tablespoons chopped fresh flat-leaf parsley

4 tablespoons single cream

100g/4oz streaky bacon rashers

Salt and ground black pepper



Preparation Method:

Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.

Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further 2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.

Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.

Stir in the parsley and single cream. Keep warm.

Finely chop the bacon and put in a frying pan over a gentle heat. Saute until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Chilled Avocado Soup

Chilled Avocado Soup

Serves 4


Ingredients:

2 ripe avocados

600ml/1pt chicken stock

2 tablespoons lemon juice

2 tablespoons chopped fresh chives

1⁄2 teaspoon chilli powder

Salt

2 tablespoons sour cream, to serve



Preparation Method:

Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.

To serve, add the sour cream, stir through and serve the soup chilled.

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

Serves 4


Ingredients

1 onion, sliced

50g/2oz butter

700g/11⁄2lb Jerusalem artichokes, peeled and sliced

600ml/1pt milk

Salt and ground white pepper


Preparation Method:

In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.

Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.

Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.

Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

Almond Soup

Almond Soup

Serves 4


Ingredients:

225g/8oz blanched almonds, minced

3 egg yolks, hard-boiled

1.2 litres/2pt chicken stock

25g/1oz butter, softened

25g/1oz plain flour

125ml/4fl oz single cream

salt and freshly ground black pepper



Preparation Method:

Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.

Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.

Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.