BEST SOUP RECIPE RECIPES

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BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES



Best fish soup recipe in the world | Jamie Oliver recipes image

Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 15

1 red onion
2 sticks celery
½ small bulb fennel
2 cloves garlic
1 red chilli deseeded
2 tablespoons olive oil plus extra for drizzling
1 glass dry white wine
800 g chopped plum tomatoes or passata
½ butternut squash peeled and grated
500 ml organic fish stock
200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
300 g halibut fillet from sustainable sources, ask your fishmonger, skinned
12 raw peeled prawns or langoustine tails from sustainable sources, ask your fishmonger
½ lemon
1 large handful fresh flat-leaf parsley chopped

Steps:

    1. Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
    2. Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
    3. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
    4. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
    5. Serve drizzled with olive oil and sprinkled with the chopped parsley.

Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre

BEST EVER MUSHROOM SOUP RECIPE - FOOD.COM



Best Ever Mushroom Soup Recipe - Food.com image

This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.

Total Time 1 hours 3 minutes

Prep Time 35 minutes

Cook Time 28 minutes

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces mixed mushrooms
1 medium onion
1 ounce butter
2 tablespoons sunflower oil
1 pint chicken stock
2 tablespoons flour
1/4 pint whole milk
fresh ground salt & pepper

Steps:

  • dice onion small.
  • clean and halve mushrooms.
  • fry onion in the butter and oil for 2 minutes.
  • add mushrooms for a further 4 minutes.
  • sprinkle flour into pan and stir well to remove lumps.
  • add half of the stock.
  • stir and scrape cooked flour off bottom until thickening.
  • add half the milk stirring all the time.
  • continue to add stock and milk in turn until all added.
  • adjust seasoning and add plenty of pepper.
  • simmer very gently for 20 minutes.

Nutrition Facts : Calories 395.9, FatContent 30.1, SaturatedFatContent 11, CholesterolContent 43.8, SodiumContent 473, CarbohydrateContent 22.5, FiberContent 1.1, SugarContent 9.2, ProteinContent 9.5

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