with Caper Sauce
Figs with Stilton and Warm Honey and Balsamic Dressing
Chilled Beetroot Soup with Horseradish Cream
One of my all-time favourite soups: I just love the brilliant colour, the sweet-salty balance of the beetroot and seasoning, the little sour hint of lemon, the spiciness of the black pepper … and for me, it has to be chilled. So that means dicing the vegetables small so they cook quickly, in the minimum amount of water, then cooling the soup rapidly with icy water, in order to get it done in 30 minutes. That’s perfectly possible, and it’s delicious with its swirl of peppery horseradish cream and cooling green dill leaves.
Serves 4
700ml (1¼ pints) water, put in the freezer or fridge to chill
700g (1½lb) cooked beetroot (without vinegar), roughly diced, chilled in a large bowl in the fridge
1 large onion, finely chopped
1 large potato, peeled and cut into tiny dice: not more than 5mm (¼in)
1 tbsp olive oil
500ml (18fl oz) boiling water
Zest and juice of ½ lemon
Salt and black pepper
A few sprigs of fresh dill, to serve
For the horseradish cream
6 tbsp single cream
1–2 tbsp horseradish sauce or relish from a jar
1. Put the water and beetroot in the fridge to chill. It’s a good idea to put soup bowls into the fridge at the same time; the cooler everything is, the faster the soup can be made.
2. Fry the onion and potato in the oil in a large saucepan, without browning, for 7–10 minutes.
3. Add the boiling water and lemon zest, and leave to simmer over a gentle heat for about 10 minutes, or until the potato and onions are completely soft.
4. While this is happening, mix the cream with enough of the horseradish cream or relish to give a nice kick; set aside.
5. Tip the potato and onion mixture into the chilled bowl of beetroot from the fridge and process with a hand-held blender until silky smooth. Stir in the icy water from the freezer or fridge, then add about 2 tablespoons of lemon juice and season with salt and pepper.
6. To serve, ladle the soup into chilled bowls, swirl with the horseradish cream and finish with some fresh dill.
Make it vegan: Use soya cream and non-dairy horseradish relish.
Celeriac Soup with Truffle Oil and Cheese Crisps
Salty, celery-flavoured celeriac makes a wonderful, creamy soup, and when topped with a generous swirl of truffle oil and bits of crunchy, crisped cheese it becomes really special.
Serves 4
1 onion, chopped
1 celeriac, about 700g (1½lb), thickly peeled and cut into 1cm (½in) cubes
1 tbsp olive oil
1.5 litres (2½ pints) water
Salt and black pepper
About 4 tbsp truffle oil, to serve
For the cheese crisps
40g (1½oz) freshly grated Parmesan-style cheese
2 tbsp semolina
1. Fry the onion and celeriac in the oil in a large saucepan, covered, for 5 minutes, until beginning to soften.
2. Pour in 1 litre (1¾ pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the celeriac is tender.
3. Meanwhile, make the cheese crisps: sprinkle just over half the cheese into a large, dry frying pan, to make a thin, lacy layer. Put the frying pan over a moderate heat for about 30 seconds, until the cheese has melted, then sprinkle 1 tablespoon of the semolina over the top, followed by the rest of the cheese, then the last of the semolina. Leave it for about another minute, until the cheese turns pale golden, then take the pan off the heat and leave the crisp to cool in it. It will crisp as it cools and become easy to lift out of the frying pan with a spatula.
4. Blend the soup until it is smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper.
5. Serve the soup in bowls, swirl some truffle oil on top, then scrunch some of the cheesy crisp over. Serve at once.
Tip: Real Parmesan cheese is not vegetarian because it is made using animal rennet. However, there are a number of strong or hard vegetarian Italian cheeses you can use instead.
Creamy Swede Soup with Fried Onion and Cumin Topping
Swedes are available all winter, and are cheap as chips, yet what can you do with them to make them taste really delicious? They’re good mashed in a half-and-half mix with carrots and also in a vegetable curry, where the spices add zing and interest. Or try them in this delicious soup; it’s naturally creamy and delicate, with the onion and cumin topping adding a lovely burst of extra flavour and texture.
Serves 4
Vegan
1 onion, chopped
1 swede, about 700g (1½lb), thickly peeled and cut into 1cm (½in) cubes
1 tbsp olive oil
Cinnamon stick
1.5 litres (2½ pints) water
Salt and black pepper
For the topping
1 onion, sliced
1 tbsp olive oil
1 tsp cumin seeds
1. Fry the onion and swede in the oil in a large saucepan, with the cinnamon stick, covered, for 5 minutes, until beginning to soften.
2. Pour in 1 litre (1¾ pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the swede is tender.
3. Meanwhile, prepare the topping: fry the onion in the oil for about 7 minutes, until tender, then turn up the heat and allow them to brown a bit. Add the cumin seeds for the last couple of minutes of cooking.
4. Blend the soup until it is really smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper.
5. Serve the soup in bowls, each topped with a spoonful of the onion and cumin mixture.
Tip: This soup is also lovely made with parsnips instead of swedes.