Soup recipes

Anolini alla Parmigiana

Small scalloped half-moon pasta filled with toasted breadcrumbs, Parmesan and concentrated beef jus, served in broth.

• 660 min

Artichoke and Courgette Soup

Courgette, aubergine and onion simmer with oregano. Drained artichoke hearts are warmed in the broth before fresh dill is added.

• 35 min

Artichoke and Sausage Soup with Squid

Artichoke, pork sausage and squid simmer with onion and saffron until tender. Lemon wedges accompany the soup.

• 70 min

Aubergine and Fennel Soup

Aubergine, fennel and tomato simmer with onion until tender. Black olives and mint are stirred in at the end.

• 40 min

Aubergine and Tuna Noodle Soup

Aubergine and tuna simmer with celery, onion and soy sauce. Cooked noodles and spring onion finish the soup.

• 45 min

Avocado and Bean Soup

Beans and black-eyed peas simmer with carrot, onion, allspice and a small amount of Scotch bonnet chilli. Avocado is folded into the finished soup.

• 45 min

Bavarian Chicken and Macaroni Soup

Chicken and macaroni soup with leeks, salt pork and a creamy broth.

Bean Soup with Toasted Bread

Cooked beans and their broth seasoned with an olive-oil soffritto and tomato, poured over toasted bread.

• 120 min

Beef Consommé in Cups

Clear hot beef and aromatic broth served in six cups.

Beef Consommé with Tapioca

Clear beef consommé with tender tapioca.

Beef and Corn Soup with Poblano

Beef mince, corn and poblano simmer with onion and chipotle peppers in adobo. This very spicy soup is served with lime wedges.

• 40 min

Beet and Red-Wine Soup with Fried Croutons

A bright beet soup in seasoned chicken broth with lemon, cinnamon, nutmeg and a little sweetened red wine, finished with fried croutons.

• 90 min

Beetroot Broth

Beet, beef-shin and vegetable broth strained into six cups.

Beetroot Broth with Cream

Strained beetroot and beef broth enriched with thick cream.

Belgian Leek and Potato Soup with Parmesan

Onion, leek and potato broth finished under a layer of Parmesan in the tureen.

Bisque Of Mussels

A creamy mussel bisque served with bread croutons.

Bisque of Fresh Scallops

Scallop and whitefish-head broth thickened with flour, milk and late egg-yolk liaison.

Bisque of Halibut

Halibut and aromatic fish broth thickened with flour and finished with yolk, cream and butter.

Bisque of Lobster with Celery

A smooth lobster and celery bisque enriched with milk, cream and egg yolk.

Bisque of Smelts Trouville

A smooth smelt and mussel bisque with a small poached seafood garnish.

Black-Eyed Pea and Avocado Soup

Black-eyed peas and snapper simmer with onion and cinnamon. Diced avocado is folded in at the end and lime wedges are served alongside.

• 35 min

Black-Eyed Pea and Snapper Soup

Black-eyed peas, snapper and cabbage simmer with onion and ginger. Cilantro is added after the fish has cooked, before a brief rest.

• 40 min

Bluepoint Oyster Stew

Hot oyster stew made with thirty-six oysters, their own liquor, additional oyster liquor and milk.

Boston Clam Stew

Forty-eight fresh clams heated in their own liquor and water, finished with hot milk/butter.