soft but not brown.
Stir in the garlic and cook for a few seconds, then add the drained beans. Make the drained liquid from the beans up to 850ml (1½ pints) with water, or just use water and add to the pan, along with the bouillon powder or stock cube. Bring to the boil, then simmer, uncovered, for 10 minutes.
Blend the soup thoroughly until it is really smooth and creamy. Season to taste with salt and pepper.
Serve in bowls with a little finely chopped parsley, a grinding of pepper and a swirl of truffle oil.
Winter vegetable soup
A pale golden soup, full of flavour, and it couldn’t be easier to make. Try a big, steaming bowl of it on a winter’s day, with chunks of crusty bread.
SERVES 4
1.2 litres (2 pints) water
2 fairly large carrots
2 onions
2 potatoes
1 swede (about 225g (8oz))
1 turnip (about 225g (8oz))
4 sticks of celery
15g (½oz) butter
salt and freshly ground black pepper
Pour the water into a large saucepan and bring to the boil while you prepare the vegetables. Peel and cut them into fairly small chunks, then add them to the water, together with some salt, and simmer gently, covered, for about 30 minutes or until they’re tender.
Blend the soup to the smoothness you want, and stir in the butter. Season to taste, then reheat and serve.
Vichyssoise
This classic chilled summer soup is always popular.
SERVES 6
1 onion, chopped
1 tbsp olive oil
15g (½oz) butter
225g (8oz) potatoes, peeled and diced
700g (1½lb) leeks, sliced
575ml (1 pint) water
salt
575ml (1 pint) milk
freshly ground black pepper
150ml (5fl oz) single cream
2 tbsp chopped chives, to garnish
Fry the onion in the oil and butter for about 5 minutes in a large, covered saucepan but don’t let it brown.
Add the potatoes and leeks and stir until they’re coated glossy with the oil. Put the lid back on the pan, turn the heat right down and cook gently for a further 15 minutes, stirring from time to time and being careful not to let it brown.
Stir in the water and a little salt and bring to the boil, then cover and leave to simmer for 20–30 minutes or until the vegetables are tender.
Purée the soup very thoroughly, adding some of the milk if you like, to make the process easier. Tip the soup into a bowl or jug – pouring it in through a sieve if you want the soup really velvety – and add the remaining milk. Taste and season the soup, then chill it.
Taste the soup again before serving, then spoon some cream over the top of each bowlful. Sprinkle with the chopped chives and serve.
Watercress soup
This is my family’s favourite soup and the one I get the most requests to make.
SERVES 4-6
900g (2lb) potatoes, peeled
3 tbsp olive oil
salt
2 litres (3 pints) light vegetable stock or water
vegetable bouillon powder or a stock cube
1 packet of fresh watercress
freshly ground black pepper
Slice the potatoes as thinly as you can; this is to help them soften quickly in the oil.
Heat the oil in a large saucepan and add the potato slices with a sprinkling of salt, which also helps the softening process by drawing the water out of the potatoes. Cook very gently, covered, for 5–15 minutes, stirring often. The longer you can let them ‘sweat’ like this, the better the soup. They can get flecked with some gold, but don’t let them brown because that will spoil the flavour. Add 1–2 tablespoons of water if they start to stick.
Add three-quarters of the stock or water and the bouillon powder or stock cube. Bring to the boil, cover and simmer gently for 5–15 minutes or until the potatoes are soft. The timing will depend on how long you sweated the potato for if you got it very tender, this stage will take hardly any time.
Reserve some small sprigs of watercress for garnishing (one for each bowl), and add the rest to the soup. Blend thoroughly to a smooth, bright green cream. Adjust the consistency with the remaining water to get it to the consistency you like.
Season with salt and pepper (you may not need much salt, if any). Reheat and serve with watercress leaves and a grinding of black pepper on each bowlful.
First courses, snacks and drinks
Quick meals to eat on the move, snacks to rustle up in an instant and light dishes to whet the appetite in anticipation of the main course – that’s what this chapter is about.
You’ll find some stunning first courses that are perfect for a special occasion meal or weekend dinner, followed by deliciously simple bruschetta and crostini, then plenty of lunch-box sandwiches and wraps for kids and adults alike. If you’re short on time, try the tasty savouries on toast and super-quick ciabatta or pitta pizzas. Finally, wash it all down with fresh peppermint tea or a
