Rose Elliot’s New Complete Vegetarian. Rose Elliot
Melt the butter in the rinsed-out saucepan and fry the onion until golden. Stir in the garlic and flour, cook for a minute or two, then gradually pour in the split pea purée, stirring until you have a smooth mixture.
Let the soup simmer for 5–10 minutes to cook the flour, then season and serve.
Sweetcorn soup
A pretty, pale golden soup with a hint of sweetness. You can blend it until it’s smooth, and then strain it too if you want it really delicate and silky; or half-blend it, leaving some pieces of sweetcorn for texture. You will need 2–3 sweetcorn cobs for this quantity of kernels, or you could use frozen kernels, which work well too.
SERVES 4
1 onion, chopped
1 tbsp of olive oil
15g (½oz) butter
225g (8oz) sweetcorn kernels, frozen or cut from the cob
700ml (1¼ pints) water
150ml (5fl oz) single cream
a pinch or two of paprika, to taste, plus extra for garnishing
a squeeze of lemon juice
salt and freshly ground black pepper
In a large saucepan, fry the onion in the oil and butter, covered, for 10 minutes. Don’t let the onion brown.
Add the sweetcorn and water, bring to the boil, then reduce the heat and simmer for 10–15 minutes.
Blend the soup until it is the texture you want, then stir in the cream, paprika and a little lemon juice, plus salt and pepper to taste.
Reheat gently, without boiling, and sprinkle a dusting of paprika pepper on top.
Tomato and fresh basil soup with cream
When it’s made in the summer with just-picked tomatoes and fragrant fresh basil, this has to be one of the best soups of all, but even canned tomatoes give a very acceptable result as long as you a choose good quality brands.
SERVES 4-6
1 tbsp olive oil
25g (½oz) butter
1 onion, chopped
350g (12oz) potatoes, peeled and cut into even-sized chunks
450g (1lb) tomatoes, chopped
1.2 litres (2 pints) light vegetable stock or water
salt and freshly ground black pepper
sugar (optional)
TO GARNISH
150ml (5fl oz) single cream
2 tbsp torn fresh basil leaves
Heat the butter and oil in a large saucepan and add the onion. Fry for 5–7 minutes, covered, until fairly soft but not browned.
Add the potatoes, stir, cover and cook for a further 5–10 minutes. Cover the pan but stir often to prevent sticking.
Add the tomatoes and the stock or water. Bring to the boil, then simmer, covered, for about 15 minutes or until the potatoes are very tender.
Blend thoroughly then pour the soup through a sieve into a clean saucepan to remove the seeds and skins of the tomatoes.
Taste and season with salt, pepper and a pinch or two of sugar if you think it needs it. Reheat and serve each bowl topped with a generous spoonful of cream and some basil.
Clear vegetable broth v
The better the stock, the better this soup will be. Homemade stock is great, if you have it, but if not, good-quality vegetable bouillon powder or stock concentrate will also work well.
SERVES 4
2 sticks of celery, chopped
2 onions, chopped
2 carrots, diced
other vegetables as available (e.g. a few French beans or a little cabbage)
2 tsp olive oil
1 tsp yeast extract
1 tsp tomato purée
1 bay leaf
850ml (1½ pints) vegetable stock
salt and freshly ground black pepper
2 tbsp chopped fresh chives, to garnish
Fry the celery, onion and carrot together in the oil without browning for 5 minutes.
Add the beans, broken into short lengths, and the cabbage, shredded. Cook over a gentle heat for a further 5 minutes. Cover the pan but stir often.
Add the yeast extract, tomato purée, bay leaf and stock, bring to the boil and simmer for 20–30 minutes.
Season with salt and freshly ground black pepper. Sprinkle with the chopped chives before serving.
VARIATION
Clear mushroom broth v
Mushrooms make a delightful broth. You can use any type – field, portobello, shiitake or delicate little button mushrooms. Leave out the carrots and other vegetables, and add 225g (8oz) sliced or chopped mushrooms to the onions and celery after they have been frying for 5 minutes. Pour in the stock, bring the boil and simmer for 10–15 minutes, then stir in 2 heaped tablespoons of chopped flat-leaf parsley before serving.
Creamy white bean soup with truffle oil v
This silky-smooth soup is very easy to prepare and a sure-fire hit with everyone. The swirl of truffle oil on the top makes it luxurious enough for a special occasion.
SERVES 4
2 x 400g cans haricot or cannellini beans or 200g (7oz) soaked and cooked until very tender
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp vegetable bouillon powder or a stock cube
salt and freshly ground black pepper
TO GARNISH
a little chopped fresh parsley
4 tsp truffle oil
Drain the beans, reserving the liquid if you are using ones you have cooked yourself.
Heat the olive oil in a large saucepan, add the onion, cover with a lid and cook gently, stirring occasionally, for 10 minutes or until the onion is 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