COMMENTS: This soup from Jamie Oliver is warming and comforting when you are cold or sick.


This soup, from a cooking course I attended at Accoutrement by Valli Little, is rich and creamy with truffle oil making it really special for a dinner party starter. Make it in advance and reheat prior to serving. I saute the mushrooms just before serving. Use a good chicken stock.


600g peeled & diced celeriac
100g shredded parmesan cheese
100g unsalted butter
1 litre chicken stock
300mls thickened cream
1 tablespoon truffle oil, plus extra to serve
100g chestnut mushrooms

Melt 60g butter over low heat in a medium sized pan. Add the celeriac with a pinch of salt and sweat with a lid on for about 20 minutes, stirring occasionally over low heat until the celeriac is soft but not coloured. Add the grated Parmesan and stock and bring to a gentle simmer for 5 minutes. Next, add the cream and truffle oil and simmer 5 minutes more until the celeriac is tender. Cool slightly. Puree the soup with a blender and pass through a fine mesh sieve.

Melt the remaining butter in a frypan and saute the mushrooms in butter over medium high heat and season to taste. Cook 2-3 minutes until golden.

Pour the soup into bowls, garnish with the mushrooms on top in the middle and drizzle a little truffle oil around the outside.


COMMENTS: This healthy and hearty soup from Michael Moore's "Blood Sugar" was a big hit with my soup-loving family on a cold night.


2 osso bucco 
1 tablespoon extra virgin olive oil
1 onion, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
1 leek, washed & sliced
1 bay leaf
1 sprig of thyme
splash of white wine
2 cups bottled tomato sauce (passata)
1 litre (2 pints) beef stock
1 cup dried borlotti beans, soaked overnight

1/4 bunch parsley, finely chopped
zest of 1 lemon
freshly ground black pepper

1. In a hot saucepan, brown osso bucco in a little oil for 2 minutes each side. Add onion, vegetables and bay leaf. Add white wine, tomato passata and the beef stock. Bring to the boil. Add beans and cover with a lid. Simmer for 1 1/2 hours, or until meat falls from the bone.
2. Remove bones from liquid and flake meat with a fork. Check consistency, if soup is too thick add a little more stock or water.
3. To serve, spoon meat into the centre of plate and pour over soup. Garnish with gremolata.


This soup is adapted from a soup in Nigella Lawson's "Express". My kids love it for mid week or Sunday night dinner, especially when it's cold outside. Throw in whatever veggies are in your fridge.  It is made in 15 minutes flat.


1.5L chicken stock
2 teaspoons ground ginger
2 teaspoons brown sugar
45mls soy sauce
2 star anise
500g chicken thigh fillets trimmed of fat & chopped into chunks
5 spring onions
1 corn cob - niblets chopped off
200g sugar snap peas
150g bean sprouts
200g dried soba noodles
2 tablespoons chopped coriander

Put stock, ginger, brown sugar, soy sauce & star anise in a pot & bring to boil. Turn heat down then add chicken and cook for 5 minutes before chopping in the spring onions with kitchen scissors & adding the corn. Cook for another 2 minutes & add sugar snap peas & bean sprouts & cook for 2 minutes then turn off heat.  

Meanwhile cook soba noodles according to packet instructions & place in the bottom of 4 bowls.  Ladle the soup over the noodles, sprinkle with chopped coriander & serve.


I was on this low carb diet for a while and constantly searching for something to eat for lunch other than salad when obviously bread was out. It was winter and soups felt good but potatoes and pumpkins were also out.  Since everything green seemed to be OK on this diet when I came across this soup in Nigella Express I decided I would make it and found it to be delicious.  Not sure so low in carbs though....


When I was engaged, so circa 1993, my aunt threw a kitchen tea for me and everyone who was invited brought along a recipe which my mum wrote up for me in a little brown recipe book which I still use.  My mum's very old friend Mrs Johnson brought this soup recipe which is so tasty and a popular starter at my dinner parties in winter. It uses that handy ingredient celery soup and is easily prepared in a food processor in advance then heated before serving.

220g tin pink salmon
325g celery soup
1/2 cup white wine
1 cup grated cheddar cheese
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/4 garlic powder
1 cup thickened cream
dill & lemon wedges to serve

Blend all ingredients in a food processor until smooth.  To serve, heat slowly in a saucepan without boiling and serve topped with dill with bread and lemon. wedges.

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Camilla Serene | Reply 20.04.2013 16.58

I feel as though the pea and pesto pasta was a recipe from the gods.

Sergei kalkovic | Reply 05.07.2012 12.50

The chicken noodle soup has a very nice textural integrity

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17.05 | 21:12

very nice

18.02 | 07:27

i would like a small turkey breast and turkey neck recipe - not dietic

30.07 | 18:59

Excellent salad recipes and not time consuming to prepare ,Ursula

14.01 | 23:22

Hi Sam, I would love to receive updates for your fabulous blog. Keep up the great work!

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