In Japan, kitsune nabe is a stew made with fried tofu, vegetables and noodles in a miso and dashi broth. This version is not entirely traditional. Usually made with udon noodles, I used shiratake (konjac) noodles. I also used Chinese fried tofu which is not as large or as sweet as the Japanese version. Delicious…… Continue reading miso tofu stew
Category: soup
moreish vegetable soup
This vegetable soup, from a recipe by Kathryne Taylor of COOKIE + kate, truly is moreish! In a large soup pot heat 3 tablespoons of the olive oil. Over medium heat cook 1 chopped onion, 2 – 3 peeled and chopped carrots, 2 chopped celery stalks and 2 cups of chopped seasonal vegetables of your…… Continue reading moreish vegetable soup
pea and ham soup
This soup is a classic for good reason! You will need a meaty smoked ham hock for this soup. Rinse the ham hock and put it in a pot (or pressure cooker) with 8 cups of water and a bay leaf. Cook for 2 – 3 hours (40 minutes in the pressure cooker) until the…… Continue reading pea and ham soup
caldo verde
Caldo Verde (green soup) is a Portuguese staple that’s found in various versions all over the country. A simple but hearty and delicious soup. This version is adapted from a recipe by David Leite, author of New Portuguese Table. In a large pot over medium heat, warm ¼ of a cup of olive oil. Fry…… Continue reading caldo verde
celeriac soup with chorizo
Celeriac is a member of the celery family with a large bulbous edible root. The flavour is subtle with only a slight celery flavour and some nuttiness. It lends itself to mash and is used raw in the classic French remoulade. This simple but delicious soup recipe, from Olive Magazine, pairs creamy celeriac with rosemary…… Continue reading celeriac soup with chorizo
Greek tomato soup
This Domatósoupa is a creamy, slightly sour tomato soup with an amazing depth of flavour. The recipe can be found in Susie Jacobs’ Recipes from a Greek Island. To make this soup you must first make a herb stock. Measure 1.2 litres (40fl oz) of water into a saucepan and add 2 tablespoons of fresh chopped thyme, 2…… Continue reading Greek tomato soup
zucchini, parmesan and basil soup
Do you keep those rinds from parmesan? Here’s a truly delicious way to use them and to eat your greens. The first step for this soup is to make a stock from the parmesan rinds. A pressure cooker helps to shorten this process. Cut 4 -6 pieces of rind into small pieces and cook them…… Continue reading zucchini, parmesan and basil soup
chervil soup
Chervil is related to Parsley, but is more delicate and has a mild licorice or aniseed taste. Widely used in French cooking, it is one of the four traditional fines herbes. This delicious soup highlights it’s flavour and is very useful when you have a glut of chervil. Separate the stems from the leaves of a large bunch of fresh chervil. Cook…… Continue reading chervil soup
enoki mushroom and bean thread soup
This quick Asian style soup makes a deliciously satisfying meal. Nothing in this soup takes very long to cook. Prepare a light chicken or vegetable stock and add some finely shredded cabbage, enoki mushrooms and julienned carrots. After a couple of minutes add some bean thread noodles (mung bean vermicelli) broken into 10cm (4″ ) lengths, some sliced…… Continue reading enoki mushroom and bean thread soup
chicken and sweetcorn soup
Every culture has it’s chicken soup and this classic Chinese one is my kind of comfort food. First, make a good chicken stock from a boiling fowl or some chicken carcasses with a few slices of fresh ginger in it. When the stock is ready, strain it into a saucepan. If you have cooked a whole chicken then…… Continue reading chicken and sweetcorn soup
michelle picker cooks 