Soups Recipes
Potage Créme Crécy
Posted on September 2nd, 2009 by Head ChefFiled in: France, Soups, Starters
A few basic ingredients makes this deliciously thick and hearty cream of carrot soup a breeze to put together.
Potage Purée de Pois Cassés
Posted on September 2nd, 2009 by Head ChefFiled in: France, Soups, Starters
A hearty split-pea soup with an attractive appearance and delicious flavour.
Potage Queue de Boeuf
Posted on September 2nd, 2009 by Head ChefFiled in: France, Soups, Starters
Potage Queue de Boeuf is a thickened brown oxtail soup, delicious when served with a dollop of creme fraiche, whipped cream or sour cream dropped in the middle of each bowl.
Sopa Juliana
Posted on August 26th, 2009 by Head ChefFiled in: Soups, Spain, Starters
A hearty vegetable soup with a garlic infusion, Sopa Juliana is the the perfect winter treat to keep the cold at bay.
Sopa a Alentejana
Posted on August 26th, 2009 by Head ChefFiled in: Soups, Spain, Starters
Sopa a Alentejana is a coriander and garlic soup with poached eggs. Although not traditional, a poacher may be used to poach the eggs and will produce a more predictable result.
Sopa al Cuarto de Hora
Posted on August 26th, 2009 by Head ChefFiled in: Soups, Spain, Starters
Sopa al Cuarto de Hora is a deliciously quick and easy to prepare seafood soup, with clams and prawns, infused with the flavour of smokey ham. Sopa al Cuarto de Hora is translated as “quarter of an hour soup”, …
Sopa de Ajo
Posted on August 26th, 2009 by Head ChefFiled in: Soups, Spain, Starters
Sopa de Ajo is a spicy garlic soup which is quick and easy to prepare and a perfect starter to any meal.
Gazpacho
Posted on June 19th, 2007 by Head ChefFiled in: Soups, Spain, Starters
Gazpacho is refreshingly cold on hot summer days. This classic Spanish soup combines the best summer vegetables. Use the freshest, highest quality ingredients you can afford for a simply stunning soup. The soup needs to be made ahead of time …
Fisherman’s Soup
Posted on June 19th, 2007 by Head ChefFiled in: Fish Dishes, Portugal, Soups, Starters
A traditional soup made with Mackeral and Hake fillets, although any available fish can be added. Try it with some fresh prawns added at the end, salmon and whiting also make a good base fish for the soup. Serve it …
Kartoffelsuppe
Posted on June 8th, 2007 by Head ChefFiled in: Germany, Soups, Starters
Kartoffelsuppe is German Potato Soup that is easy to make and delicious. For a tasty variation, fry some bacon and fry it with the onion. There are many variations of this recipes, some of which we will present over the …
Crème de petits pois
Posted on June 5th, 2007 by Head ChefFiled in: France, Soups, Starters
Crème de petits pois is Cream of Pea Soup made to a french recipe with thawed, frozen Petit Pois peas, potatoes and onions. The soup is an ideal starter especially on a cold winter evening. Should be served piping hot!
