SOUPSPaul Gayler

Great Homemade

A Cook’s Collection

Photography by Lisa Linder

jacqui small

SOUPSPaul Gayler

Great Homemade

A Cook’s Collection

Photography by Lisa Linder

jacqui small

contentsFirst published in 2013 byJacqui Small LLPAn imprint of Aurum Press74–77 White Lion StreetLondon N1 9PFwww.jaquismallpub.com

Text copyright © 2013 Paul Gayler

Design, photography, artwork and layout copyright © 2013 Jacqui SmallThe author’s moral rights have beenasserted.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by anymeans, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.

Publisher: Jacqui SmallManaging Editor: Lydia HallidayDesigner: Maggie TownEditor: Hilary MandlebergProduction: Peter Colley

ISBN: 978 19093 42231

A catalogue record for this book is available from the British Library.

2015 2014 2013

10 9 8 7 6 5 4 3 2 1

Printed in China

Introduction 6

About soups 8

The classification of soups 8

Equipment 9

Garnishes and accompaniments 10

A miscellany of soup toppings 14

Flavourful homemade stocks 16

Natural broths and consommés 26

Smooth and creamy 50

Hearty and wholesome 98

Traditional favourites 136

Wild and exotic 170

Chilled 194

Index 230

Useful suppliers 232

Author’s acknowledgements 232

To my wife Anita and my family for their continued love and support with my endless hours of writing.

contentsFirst published in 2013 byJacqui Small LLPAn imprint of Aurum Press74–77 White Lion StreetLondon N1 9PFwww.jaquismallpub.com

Text copyright © 2013 Paul Gayler

Design, photography, artwork and layout copyright © 2013 Jacqui SmallThe author’s moral rights have beenasserted.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by anymeans, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.

Publisher: Jacqui SmallManaging Editor: Lydia HallidayDesigner: Maggie TownEditor: Hilary MandlebergProduction: Peter Colley

ISBN: 978 19093 42231

A catalogue record for this book is available from the British Library.

2015 2014 2013

10 9 8 7 6 5 4 3 2 1

Printed in China

Introduction 6

About soups 8

The classification of soups 8

Equipment 9

Garnishes and accompaniments 10

A miscellany of soup toppings 14

Flavourful homemade stocks 16

Natural broths and consommés 26

Smooth and creamy 50

Hearty and wholesome 98

Traditional favourites 136

Wild and exotic 170

Chilled 194

Index 230

Useful suppliers 232

Author’s acknowledgements 232

To my wife Anita and my family for their continued love and support with my endless hours of writing.

104 hearty and wholesome

salt cod, chickpea and chorizo soup

This warming, filling soup captures all the flavours of Spain and is ideal as a supper dish, served with crusty bread. Traditional salt cod can be too salty so I often prefer to make my own lighter version, as here. I also sometimes like to top the soup with freshly shaved Manchego cheese.

400g (14oz) cod fillet, skin removed and cut into 2cm (¾in) pieces

1 tbsp coarse sea salt

2 tbsp extra virgin olive oil

1 onion, coarsely chopped

2 garlic cloves, crushed

1 large carrot, coarsely chopped

200g (7oz) cooking chorizo sausage, skin removed and cut into 1cm (½in)

slices

1 x 400g (14oz) can chickpeas, rinsed and drained

1 red pepper, deseeded and cut into 1cm (½in) cubes

¼ tsp smoked paprika (pimentón)

1.5 litres (2¾ pints/1.3 quarts) white chicken stock (see p.17)

good pinch of saffron strands

1 tsp finely chopped oregano or ½ tsp dried oregano

75g (2½oz) Serrano ham, coarsely chopped

125g (4½oz) baby spinach, leaves only, shredded

crusty bread, to serve

Put the cod in a dish, sprinkle with the salt and leave uncovered in the fridge for 1 hour.

Meanwhile, heat the oil in a large pan over a medium heat, then add the onion, garlic and carrot. Cook for 10 minutes until softened. Add the chorizo, chickpeas, red pepper and paprika, reduce the heat to low and cook for 10 minutes more. Add the stock, saffron and oregano and bring to the boil. Reduce the heat and simmer for 10 minutes.

Remove the cod from the fridge, rinse under a little cold water and pat dry with kitchen paper. Add the cod to the soup together with the Serrano ham and spinach. Simmer for 5 minutes more.

Divide the soup between individual soup bowls and serve immediately with plenty of crusty bread.

104 hearty and wholesome

salt cod, chickpea and chorizo soup

This warming, filling soup captures all the flavours of Spain and is ideal as a supper dish, served with crusty bread. Traditional salt cod can be too salty so I often prefer to make my own lighter version, as here. I also sometimes like to top the soup with freshly shaved Manchego cheese.

400g (14oz) cod fillet, skin removed and cut into 2cm (¾in) pieces

1 tbsp coarse sea salt

2 tbsp extra virgin olive oil

1 onion, coarsely chopped

2 garlic cloves, crushed

1 large carrot, coarsely chopped

200g (7oz) cooking chorizo sausage, skin removed and cut into 1cm (½in)

slices

1 x 400g (14oz) can chickpeas, rinsed and drained

1 red pepper, deseeded and cut into 1cm (½in) cubes

¼ tsp smoked paprika (pimentón)

1.5 litres (2¾ pints/1.3 quarts) white chicken stock (see p.17)

good pinch of saffron strands

1 tsp finely chopped oregano or ½ tsp dried oregano

75g (2½oz) Serrano ham, coarsely chopped

125g (4½oz) baby spinach, leaves only, shredded

crusty bread, to serve

Put the cod in a dish, sprinkle with the salt and leave uncovered in the fridge for 1 hour.

Meanwhile, heat the oil in a large pan over a medium heat, then add the onion, garlic and carrot. Cook for 10 minutes until softened. Add the chorizo, chickpeas, red pepper and paprika, reduce the heat to low and cook for 10 minutes more. Add the stock, saffron and oregano and bring to the boil. Reduce the heat and simmer for 10 minutes.

Remove the cod from the fridge, rinse under a little cold water and pat dry with kitchen paper. Add the cod to the soup together with the Serrano ham and spinach. Simmer for 5 minutes more.

Divide the soup between individual soup bowls and serve immediately with plenty of crusty bread.