This simple soup makes a great opening to a summer dinner party or an equally satisfying light dinner.
The key to this creamy Eastern European soup is homemade stock. The soup's subtle flavour of caraway seed makes it a perfect companion for Home-Style Caraway Rye Bread.
Meaning “big soup” in Italian, minestrone is exactly that – a hearty dish that can easily be a starter or an entrée.
This brilliant green soup welcomes spring to the table and is a refreshing start to an elegant dinner. The simple dollop of crème fraîche and garnish of chives really unites all the flavours in the bowl.
This dish can easily serve up to eight people by adding a couple of extra eggs. Drizzle with a teaspoon of chili garlic oil for a little more heat.
Using olive oil instead of butter makes this lovely light green purée vegan.
Oxtail makes a most succulent stew. Try to prepare this classic British dish over two days. On the first, braise the meat and chill; on the second day, lift off the congealed fat, add the vegetables and simmer until tender.
Rich with vegetables, this pur? soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable.
