A delicious, quick and easy creamy soup that anyone could make.
50 g butter
300 g mushrooms (sliced)
3 cloves of garlic (crushed)
1 leek (roughly chopped)
2-3 sprigs of fresh thyme or a tsp dried thyme
600 ml vegetable (or chicken) stock
100 ml milk
Salt and pepper
Melt the butter in a saucepan
Add garlic and leek and fry for a few minutes. Add the mushrooms and fry for another 10 minutes stirring occasionally.
Add the stock and bring to a boil then turn down to simmer for around 15 minutes.
Remove from heat and blend contents of the pan until smooth.
Return to the heat, add milk, season with salt and pepper and simmer for another 5 minutes.
Serve with a sprig of parsley.
Garlic croutons would go nicely with this too.
There is nothing I like more than a lovely creamy tomato soup, and with the price of tomatoes at this time of year (mid-May) being dirt cheap it would be insane to buy packet soup. This recipe is easy and take very little time…
1 onion (finely chopped)
Knob of butter (for frying)
2 garlic cloves (crushed)
Fresh parsley or basil (finely chopped)
1 kilo tomatoes (any kind)
1 Tbsp tomato puree
500 ml vegetable or chicken stock
100ml cream (approx)
1 tsp dried basil (optional)
Fry the onions and garlic in butter.
Chop the tomatoes into quarters (or small pieces) and fry for a few minutes.
Add tomato purée and stir for 1 minute.
Add the stock and simmer for approximately 10 minutes.
Transfer the mix from the frying pan to a blender/food processor. (You may need to do in batches depending on how much you machine holds)
Blend for a minute or so then press the pulp through a sieve to get rid of the skin, seeds and any lumpy bits.
Add cream and basil and return to the pan to simmer for about 10 minutes until warmed through. (Don’t let it come to a boil)
Decorate with a sprig of fresh basil or parsley and some grated cheese.
Serve with fresh chunky bread, crispy croutons or garlic bread.