Cheddar-Ale Soup

Active Time: 35 Minutes Total Time: 35 Minutes Yield: 6 servings, 1 3/4 cups each

Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.

RECIPE INGREDIENTS 1 tablespoon canola oil 1 large onion, chopped 1 12-ounce bottle beer, preferably ale 2 18-ounce bags precooked diced peeled potatoes (see Tip) 1 14-ounce can vegetable broth or reduced-sodium chicken broth 1 cup water 2 1/2 cups nonfat or low-fat milk 1/4 cup all-purpose flour 1 1/2 cups shredded sharp cheddar cheese, divided 1 small red bell pepper, thinly sliced or finely chopped Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables. Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes). DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Mushroom Soup

Try this rustic, chunky soup full of earthy mushroom flavours.

Ingredients

• 25g/1oz butter

• 1 large onion, finely chopped

• 1 green pepper, finely chopped

• 1 medium leek, finely chopped

• 1–2 garlic cloves, crushed

• 300g/10½oz button or chestnut mushrooms, grated

• 2 tbsp plain flour

• 450ml/16fl oz vegetable stock

• 450ml/16fl oz milk

• 1 tbsp finely chopped parsley

• salt and freshly ground black pepper

• crusty bread, to serve

Preparation method

1. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.

2. Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition.

3. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.

4. Ladle the soup into bowls and serve with crusty bread

White gazpacho soup

Ingredients

• 250g/9oz whole blanched almonds

• 500ml/18fl oz iced water

• 80g/3oz white bread, cubed, crusts removed

• 2 garlic cloves, roughly chopped

• 50ml/2fl oz olive oil

• 50ml/2fl oz sherry vinegar

• salt and freshly ground black pepper

• 150g/5oz golden raisins

Preparation method

1. Place the almonds into a food processor and blend until ground as fine as possible.

2. Add 50ml/2fl oz of the water and blend to a paste.

3. Add the bread and garlic and blend again.

4. With the blender motor running, gradually add the remaining the water.

5. With the motor still running, gradually add the olive oil.

6. Add the sherry vinegar and season, to taste, with salt and freshly ground black pepper.

7. To serve, divide the soup among four bowls and sprinkle a few raisins over each.

HOT AND SOUR SOUP RECIPE

Ingredients:

2tbsp. chili sauce or to taste
11/2tbsp. Corn flour / corn starch
1 tbsp Soya sauce
2 tbsp vinegar
2tbsp. Capsicum / green bell pepper (chopped)
2tbsp spring onions (chopped)
2 tbsp tomato sauce
2tbsp. carrots (chopped)
1/4th cup chopped cabbage
A small block of Paneer / organic tofu (thinly sliced), optional
1tsp. Black Pepper powder or to taste
1/2 tsp sugar
A pinch Ajinomoto
Salt to taste
4 cups water

Preparation:

• Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
• Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
• Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
• Cook for a minute, add paneer slices.
• Serve hot .
• Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.