I already had a copy of this, bought another one for a good friend. She loves it and has already tried a couple of recipes. Highly recommended and ideal to make in a slow cooker.

New Covent Garden Book of Soup for all Seasons: Our Favourite

Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best! Great British Soups 120 tempting recipes from Britain's master soupmakers New Covent Garden Soup Company Rinse the courgettes, remove the top and bottom, then chop roughly into rings. (If you’re not going to blend your soup then you might want to take a little more care over this bit, but as I blitz it all then I don’t worry too much about the size.) Add to the pan. I’m using my usual Portmeirion casserole but you can use any large pan.

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soup – recipe How to make the perfect carrot and coriander soup – recipe

Din Tai Fung’s core philosophy of serving up the highest quality food, prepared with incredible precision along with impeccable service has earned accolade from Michelin, and continues to impress customers and critics from all around the world.Put on the pan on the stove and bring to the boil. At this point, I put my pan in the bottom (simmering) oven of my Aga and it will sit there until I’m ready to put the soup in the blender. You can get the same effect from a conventional oven on a very low light (ideal if you’re out at work all day) or in a slow cooker. You only need to cook the vegetables until they’re soft so even if you’re in a bit of a hurry, it will only take about 20 minutes to make your soup if you don’t have time to leave the pan.

Soup for Every Day: 365 of Our Favourite Recipes by New Soup for Every Day: 365 of Our Favourite Recipes by New

Excellent range of recipes in a robust water resistant cover ideal for use in the kitchen - not just fireside reading. Recipes range from the everyday to more exotic dishes.

New Covent Garden Book of Soup for all Seasons: Our Favourite Seasonal Recipes (New Covent Garden Soup Company) Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like!

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As a pre owned book I wasn't expecting 'mint' condition, however, it is spiral bound and several sheets are becoming detached, so it was obviously well used. Slightly below the standard that was described but not too bad overall Named one of the world’s Top Ten Best Restaurants in The New York Times by renowned food critic, Ken Hom, Din Tai Fung is famous for their Xiao Long Bao—steamed pork soup dumplings.Slater finishes his soup with toasted cumin seeds, olive oil and microgreens, Tovey tops his with chopped parsley and serves croutons on the side, and Singh-Watson gives a whole list of garnish suggestions that, in addition to some of the above, includes toasted almonds, orange flower water, walnut, hazelnut and sesame oil and “one heaped teaspoon of ground mixed Moroccan spices, such as caraway and cumin with a little hot chilli”. If you’re short of time, or would just prefer to use that time otherwise (ie, eating the soup), you could easily just sprinkle chopped fresh coriander on top. My bright, green coriander puree is not just for show, however – dissolved in oil, the flavour of the herb is richer, and more intense, than my teenage self could ever dream of. Lots of good recipes, ranged by season which is a very useful idea to help make the best use of fresh ingredients. Looking forward to enjoying lots of different flavours. Used-like N : The book pretty much look like a new book. There will be no stains or markings on the book, the cover is clean and crisp, the book will look unread, the only marks there may be are slight bumping marks to the edges of the book where it may have been on a shelf previously. That soup did, however, definitely involve chopped fresh coriander, so I’m surprised to find both Tovey and Nigel Slater’s recipes use the seeds, while Riverford’s Guy Singh-Watson purees a small bunch, and gardener and herb specialist Jekka McVicar puts the roots alone into her soup. Unexpectedly, I prefer the seeds; the slightly bitter, citrussy note they lend it is more complex, and thus more interesting, though, unless you have a very powerful blender, it’s easier to grind those seeds to a powder first, rather than attempting to chase them all down in the pan, as Tovey recommends.