soup Archives » David Herbert

A simple yet luxurious carrot soup recipe topped with fresh chives that takes just 10 minutes to prepare. Go on, let your hob do all the work tonight…

2tbsp olive oil
600g carrots, chopped or grated
2 onions, chopped
2 stalks of celery, chopped
1 1/2l chicken stock
100ml whipping cream
Chives, snipped, to serve

Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and celery, and fry for about 5 minutes. Add the stock, bring to the boil and simmer gently Remove the soup from the heat and leave to cool slightly before blending until smooth.

Whip the cream until it forms soft peaks. Ladle the hot soup into teacups and spoon 1 tbsp whipped cream on each. As the soup heats the cream, it will smooth out on the top. Sprinkle with snipped chives and celery salt. Serves 4

Top tips
The soup can be made up to 2 days in advance. Serve topped with freshly whipped cream.

Easy pea soup

preparation time: 10 minutes
cooking time: 15 minutes
serves 4

1 tbsp olive oil
1 onion, chopped
1 stick celery, chopped
1 leek, washed and sliced into rings
1 litre chicken or vegetable stock

600g fresh or frozen peas
2 tablespoons chopped mint, plus extra to serve
Heat the oil in a large saucepan over medium heat, add the onion, celery and leek and cook, stirring, for 5-7 minutes until the vegetables are soft, but not coloured. Add the stock, peas and mint and simmer for 15 minutes.
Remove from the heat. Purée the soup in batches (if needed), in a blender or with a stick blender until smooth. Season with salt and pepper. Return to the heat and serve hot, garnishised with a little extra mint.

tip
The pea soup is good smooth or left a little more textured, if desired.

Easy Carrot Soup

Easy Pea Soup

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