Ajo blanco, grapes, herb oil, anchovies

Blanch or finely chop 15 g fresh herbs (chives, parsley) with a little garlic and slowly blend with 50 ml olive oil until vibrant green. Strain through a muslin cloth or fine mesh sieve.

Toast 110g almonds in a dry pan until just starting to colour, then tip out and allow to cool. Set 20g aside as garnish. Soak 50g stale white bread in a little milk for 10 minutes if using, or cold water if not.

Put the remaining almonds into a blender or food processor. Squeeze out the bread and roughly tear into the blender. Add a dash of ice-cold water and whizz for a minute or so until fairly finely ground. Then, with the motor running, slowly add 300 ml ice-cold water, followed by 2 smashed garlic cloves, 1/4 peeled and chopped cucumber, 100 ml extra virgin oil and 1 tbsp sherry vinegar. Whizz until smooth, then season to taste. Sieve if desired, and then chill for at least 2 hours.

Divide between 2 shallow bowls. Quarter 4 white grapes, roughly chop the remaining almonds, then arrange on top of the soup and finish with a final drizzle of herb oil and a nice big anchovy from Cantabria

Feeds 2

(Here Simon Hopkinson's original recipe)

Creamed corn, seared scallops and jalapeño oil

Slice a jalapeño pepper into rings, Heat 50 ml sunflower oil, then pour the hot oil over the pepper and season with sea salt. Reserve

Blend 250 g corn kernels (from a tin, keep some apart for decoration), transfer to a sauce pan and mix with 15g salted butter, 40g cream cheese, 1/2 tsp paprika powder, 20g instant polenta, 1/2 tsp salt and 150 ml fish stock, stir well and softly boil for 5 to 7 mins to reduce a bit

Dry 2 scallops, then panfry them 1 min per side in butter. Use a kitchen burner to sear them

Serve as shown

(Here Winnie Verswijfels's original recipe in Flemish)

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Tomato-coconut soup, gamba's, scallops and rouille

 

Remove the vein from  1 lime leaf, then cut the rest as fine as possible. Blend with 3 tbsp mayonaise, a minced clove of garlic and the juice of 1/2 lime

Sweat 2 finely sliced cloves of garlic and grate 1 cm fresh ginger in 1 tbsp olive oil

Save 1 tbsp from a 200ml tin of cocunut milk and add the rest to the pan, with 200g canned tomatoes, 200 ml fish stock and 2 frozen lime leaves

Softly boil for 10 mins

Then remove the lime leaves and purée with the stick blender. Bring back to the boil and add 6 peeled gamba's. Softly boil 5 mins

In the meantime panfry 6 scallops

Season the soup to taste with salt pepper and lime juice

Serve with swirls of the reserved coconut milk and coriander leaves

On the side toasted sourdough bread and the rouille

(Recipe by Hester de Goede in Delicious Magazine)

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Zarzuela

Soak 275g vongole in ice water for a couple of hours to remove the sand.

Begin with the sofrito: roughly chop 1/2 red paprika, 1/2 green paprika, 3 cloves of garlic, 1/2 Spanish onion and 5 sprigs of parsley and sweat in olive oil for about 10 mins

Add 4 hacked tomatoes, 4 laurel leaves and the peel of 1/2 orange. Add 2 tbsp tomato paste,  1 tsp saffron, 2 tsp smoked paprika powder, 15g almond flour and 1 tsp cayenne. After another 10 mins deglaze with 250 ml langoustine stock. Cool, remove the laurel and orange peel and blend

Add 400 ml fish fond, stir well and bring to the boil

Add 4 peeled gamba's, 200g cod, cut into 6 cubes, 2 dorade filets, 4 squid rings and softly boil for about 6 mins

In a separate pan boil the drained vongole  in 25ml sherry and 25ml brandy till the shells are all open, about 3 mins. Add the liquid to the soup. 

Serve as shown, finish with parsley and black pepper. With crispy bread on the side

(Based on recipes from Delicious magazine and Njam!)

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Oven roasted vegetables gazpacho, laurel oil

Pre heat the oven to 65°C

First make some laurel oil: blanche 4g fresh laurel leaves for 50 sec in boiling water, then scoop them into ice water. Dab dry and put in a jam jar with 40 ml grape seed oil. Put in the oven for 1 hour.

Put in the blender for 1 min, then drain through cheesecloth and reserve

Put the oven on 220°

Hack 200g red paprika, halve 350g San Marzano tomatoes and 175g apricots, peel and hack  125g carrots. Mix in a bowl with 2 tbsp olive oil, 2 tsp salt and some black pepper.

Spoon on an oven tray covered with baking paper, keeping well apart because too close together they will be steamed instead of roasted and caramelised

Roast for 30 mins

In the meantime peel and slice a small red onion and marinade the rings in 2 tbsp red wine vinegar and 3 tbsp water

Cool the veggies, then blend them with the onion, the marinade , 10 basil leaves, 3 tbsp olive oil and 1 tsp ground cumin. Add water the reach the desired consistency 

Taste and season with salt if necessary, then keep in the fridge

Serve at room temperature, with raspberries, cubed green paprika and croutons

Finish with drops of the laurel oil (feeds  4)

Recipe by Giorgia Eugenia Goggi in Delicious Magazine

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Fennel soup with langoustines and vanilla

Cut half a vanilla pod in 2/3 and 1/3. Reserve the 1/3 piece and remove the marrow from the 2/3 and marinate in 30 ml sunflower oil for 1 hr.

Peel and clean 6 langoustines, bask them with plenty vanilla oil and rest for half an hour, then softly cook them in 6 mins in a 180°C oven (till the flesh is white)

Peel and mince 1/4 shallot and 200g fennel. Softly fry them in some sunflower oil with a sprig of thyme. Deglaze with a glug of Pernod and reduce a bit.

Add the marrow from the reserved 1/3 piece of vanilla and the pod as well

Then add 150 ml chicken stock, 50 ml double cream, 50 ml milk and a small star anise. Softly simmer for 20 mins, them remove the star anise, vanilla pod and the thyme.

Blend, sieve and season with salt and pepper

Peel and mince 1/2 shallot and 1/2 clove of garlic, softly fry them in a tbsp sunflower oil then add 1/2 tbsp curry madras for another minute. Add 2 dl sunflower oil and simmer for 15 mins. Doing this a day in advance improves the taste. Finally sieve and cool.

Flatten a slice of white bread, then cut into very small croutons. Fry them crispy in the curry oil.

Slice a young fennel bulb thinly on the mandoline, crisp in ice water. Just before serving dry the fennel and dress  with olive oil and season with salt.

Start plating with the crispy fennel. Followed by the langoustines. Pour some warm soup around it and finish with the croutons, drops of the Madras oil and fennel green.

(Recipe by Librijes Atelier)

Sweet & sour cockles

Softly fry 1,5 grated cloves of garlic, 20g peeled and grated ginger, 13g peeled and grated curcuma, a lime leaf and the finely hacked inside of a lemon grass in 2 tbsp sunflower oil for 2 mins

Add 1,5 tbsp tomato paste and fry for another 2 mins to take away the bitterness, then add 400 ml fish stock and simmer for 20 mins

Rinse 500g cockles well under cold water, then add to the pan and put on the lid, to steam the cockles open in a couple of minutes.

Season the soup with 1/2 finely hacked red chili, 1 tbsp sweet chili sauce, 1 tbsp fish sauce, the juice of 1/2 lime and salt

Serve in bowls and finish with thinly sliced spring onion, hacked coriander and lime parts

(A Joris Bijdendijk recipe)

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Chilled melon and olive oil soup with 'nduja toast and oregano

Begin by making the oregano oil, ideally the day before. Set a few of the oregano leaves aside for garnishing the soup and toasts, then blitz 150 ml olive oil, the leaves of 20g oregano and the zest of 1/2 lemon together in a blender. 

Allow the mixture to infuse overnight, or leave it to infuse for as long as you can on the day. Strain the oil through a muslin cloth set over a bowl to get a clear oregano oil. This will make more than you need for this recipe but it will keep in the fridge for several weeks 

To make the soup, remove any seeds or peel from 500g cantaloupe or honeymoon melon, then place in a blender with the 1/4 chopped red chili, 20ml chardonnay vinegar, 20 ml olive oil, 50g ice cubes and a pinch of salt. Blitz until smooth, then pass through a fine sieve and chill in the fridge until ready to serve

Use a melon baller to scoop out 10 small balls from another melon

For the toasts, place a griddle pan over a high heat. Drizzle  slices of sourdough bread with olive oil and toast the bread on both sides until crisp and lightly charred. Whilst the bread is still, hot, spread ‘nduja over them and garnish with a few oregano leaves

To serve, divide the soup between 2 bowls and finish with a drizzle of the oregano oil and a few oregano leaves. Serve alongside the ‘nduja toasts

Serves 2

(Here Steven Groves' original recipe)

Chicken, lemon and artichoke soup

First make the stock. Peel 1 onion, cut it in half and put it in a large saucepan or casserole. Add 800g chicken thighs (bone in) and a handful of wings, 2 carrots, 1 stick of celery, snapped in half, 6 peppercorns, 4 thick coins of ginger and 5 sprigs of thyme. Pour in 2 litres of water and bring to the boil.

Lower the heat, partially cover with a lid and simmer for 50 minutes, checking the water level from time to time.

Peel 2 Jersusalem artichokes (aardperen), then cut them into large chunks. In a large pan heat 1 tbsp groundnut oil, then add the artichokes and let them cook for 10-15 minutes, until lightly coloured, stirring from time to time. Ladle in 1.5 litres of the chicken stock, bring to the boil, then lower the heat and simmer for 40 minutes until the artichokes are fully tender.

Remove the chicken pieces from the stock and set aside. (You may have some stock left over, so carefully strain it through a sieve or colander into a bowl or large jug and discard the aromatics. Cool, then store it in the fridge until needed.) Remove and discard the chicken skin. Pull the meat from the bones, then tear or slice into strips and set aside.

Blend the artichokes and stock with a stick blender or ladle into a jug blender and reduce to a thick, creamy textured soup. Stir in the shredded chicken.

To finish, finely chop a handful of parsley and stir in. Check the seasoning adding salt, pepper and a squeeze of lemon juice to taste. (You may not need the entire lemon.) 

Peel and slice 2 more artichokes, then fry them in the oil in a shallow pan for 7-10 minutes until tender and golden. Add them to the soup and then pull the thyme leaves from a few sprigs and sprinkle (which I forgot) on top at the last minute 

(Another great Nigel Slater recipe)

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Sofrito with lobster and chickpeas

To boil the lobster make a court bouillon with 2 carrots, 2 onions, 1 leek, 1 celery stem, 3 sprigs of thyme, 1 sprig of rosemary, 1 clove of garlic, salt & pepper and 2 l water.

Bring to the boil and boil 2 small (300g) lobsters for 3 mins.

At the same time slice 1/2 sweet onion and grate 2 cloves of garlic and sweat them in 2 tbsp olive oil. Add 2 tbsp thyme leaves, 1/2 tsp ras el hanout and 1 tsp chili flakes. Fry for a couple of minutes. Remove the skin of a tomato and cut in big pieces, add to the onion mix and season with pepper and salt. Add 250 ml chicken stock and stew for 40 minutes.

In the meantime take the meat from the lobsters, put the court bouillon trough a sieve, discard the veggies, re-heat, add the lobster heads and shells and simmer for 20 mins. Take out the lobster parts and reduce to 1 liter.

Season the lobster meat with black pepper, some minced garlic and 1/2 tsp ras el hanout.

Mix 100g mayo with 15g fresh estragon.

Boil 4 green asparagus and 4 sugar snaps for 3 mins.

Panfry the lobster meat briefly in butter.

Add 1/4l lobster stock to the soft and add 100g chickpeas to warm. Then serve in 2 bowls, with the lobster, slices asparagus, sugar snaps and teaspoons of the estragon mayo 

(Recipe by Sergio Herman)

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Thai style pumpkin & chicken soup

Pre-heat the oven at 220°C

Halve a butternut squash lengthwise  and remove the seeds

Halve 2 onions, without peeling them

Put them on a baking tray, with a whole garlic bulb.

Sprinkle salt, pepper and olive oil over them, cover with baking paper and then with alu foil.

Put in the hot oven for 45 mins, then remove the foil and paper and bake for another 20 mins to caramelise the onions and soften the pumpkin

Cool a bit and scoop out the pumpkin flesh and transfer to a big pan. Peel onions and garlic and add to the pumpkin

Add 1 l chicken- or vegetable stock plus 250 ml water.

Use the stick blender to make a thick soup

Bring to the boil.

Slice 2 chicken breasts and add to the soup, with 2 tsp fishsauce and 1,5 tbsp lime juice

Boil softly till the chicken meat is done

Mix with 3 g coriander leaves, serve in bowls and decorate with rings of green pepper and some lime on the side

(A Donna Hay recipe)

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Watercress and celeriac soup

Sweat a sliced leek in 15g butter and a tsp olive oil till soft but not coloured.

Cut 1/3 celeriac into small cubes. 

Add 1/2 liter vegetable stock and the celeriac to the leek and softly boil for 25 mins.

Add 100g watercress and use the stick blender to finish the soup.

Taste and season with salt and pepper

Serve with goat's cheese on bread

(Recipe by Yvette van Boven)

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Green gazpacho

Peel a cucumber. 

Mix 160 g Greek yoghurt with chunks of the cucumber, 1 avocado, the zest and juice of 1/4 lemon, 1 clove of garlic, 1/2 diced shallot, 10 g dill, 10 leaves of basil, 3 tbsp olive oil, 1 tbsp apple vinegar and 1/2 tbsp sugar. 

Then blend into this creamy soup. Taste and season with pepper and salt. Chill for at least 3 hours.

Serve with some extra olive oil and basil oil on top 

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Dashi with mushrooms and chestnuts

Begin with the dashi: put 35 g dried mushrooms, 6 roughly chopped spring onions,  4 cloves of garlic, 10 g fresh ginger,  35 g kombu and a liter water into a large pan and bring to the boil. Add a good pinch of salt, reduce to a very gentle simmer and cook for an hour

Trim 125 g mushrooms (today I only had chestnut mushrooms) and add the excess trim to your mushroom broth. Thickly slice the  trimmed mushrooms and reserve for later

Once the broth has been cooking for an hour, strain through a fine sieve and dicard the solids. 

Pour a little of the broth into a bowl and mix in 1/2 tbsp miso, 1/2 tbsp soy sauce, 1/2 tbsp mirin and 1/2 tbsp rice vinegar, then pour the mixture back into the broth (this helps to avoid lumps of miso in your soup). Taste and season the broth until you're happy with it

Peel 2 cm fresh ginger, slice thinly and then cut into mini-matchsticks. Finely dice a shallot and a clove of garlic. And slice the white of a scallion

  

Heat vegetable oil in a wok over medium heat until shimmering. Add ginger, garlic, and scallions, and cook, stirring, over until fragrant, about 1 minute. Add 125 gr halved cooked chestnuts and continue stirring for 1 minute. Add the 125 g quartered chestnut mushrooms and stir for 1 additional minute.

Increase heat to high. Add 2 tbsp dark soy sauce and 2 tbsp and light soy sauce, stirring to combine., about 1 minute. Stir in 1 tsp sesame oil, add 250 ml dashi.

Serve immediately in warmed bowls, add some beansprouts and the green of a spring onion. 

(Freeze the rest of the dashi)

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Gazpacho of beet, ginger and blueberries

All you need is 2 small beet roots, 1/2 red onion, 2 cm ginger, 50 gr blueberries, 1,5 tbsp red wine vinegar, 200 ml cold vegetable stock, black pepper and salt.

And a blender and a fridge!

(Recipe by Philippe Van Den Bulck)

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Soto Ajam

Er zijn heel veel recepten voor deze Indonesische kippensoep, zoals deze: https://milliesindischekeuken.nl/recepten/recept-soto-ayam/

Maar ik was op een koolhydraten-arm dieet en had alle genoemde ingrediënten niet in huis. Dus kocht ik bij AH de kant-en-klare boemboe van Lonny Gerungan en voegde 800 cl zelfgetrokken bouillon toe, 2 kippenborsten, 2 hardgekookte eieren, een handje taugé, lente uitjes, selderijblaadjes en glass noodles.

Easy does it, soms...

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Thick brown onion soup

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add some oil and 1 kg sliced onions; cook onions until softened, stirring occasionally.

Add salt, pepper and 1tbsp sugar; continue to cook, stirring from time to time, until the onions are deep golden brown and caramelised, reducing heat slightly if the onions seem to be browning too quickly, 35 to 45 mins more,

Add 4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp flour and stir well.

Add 250 ml white wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie 10 sprigs of thyme and 2 bay leaves into a bundle with twine. Add 1 liter of hot beef (or chicken) stock and the herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut one or two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide grated cheese  among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. 

Alternatively, you can complete the toasts under the grill, then serve them on top.  

( I combined recipes from BBC and Epicurious)

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Thai chicken soup

Slice 4 cm fresh ginger and add to 1 litre of chicken stock, with 2 tbsp fish sauce, 1/2 tbsp soy sauce, 1 tbsp lemon juice and the white of a lemon grass. Simmer for 15 mins.
In the meantime mix 50 gr of chia seeds (or black sesame seeds ) with a tsp of chili flakes.
Coat 2 chicken fillets with egg white and cover the fillets with the seed mix
Fry for about 5 mins on each side till golden brown and done.

Slice 100 gr of sugarsnaps lengthwise. Remove the ginger and lemongrass from the stock and add the sugarsnaps and a halved red chili. Simmer for 2 mins.

Cut the chicken breasts lengthwise in strips. Serve with small basil leaves, spring onion and lime.

(Inspiration: Donna Hay)

Cold pea soup, salmon mousse

First we need to cut a big onion, a fennel bulb and 3 garlic cloves and sweat them softly in a bit of oil. In the meantime put 200 gr frozen peas into boiling water and boil for a couple of minutes.
Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender.

Then shred 100 grs smoked salmon pp with crême fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives.

Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration..

Inspired by Lionel Creteur, Racine Restaurant, Tillac, SW France

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Cold melon soup

This one is very simple folks. 

Cut a nice, ripe melon in 4 quarters. One to make the cute balls, the flesh of the rest to be pureed with the juice of one orange and (the secret)! a splash of pastis. 

Prepare well in advance so you have plenty of time to chill in the fridge. 

Serve with some cured ham. Or not...

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 'Breakfast in Gascony" on Amazon