Soups↗French onion soup
Soup from onions, stock and cheese-topped bread. All of the flavour comes from caramelisation, which takes forty m…
Serves 4 peopleView recipe →
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Soups↗
Soups↗Borscht
A beetroot soup on beef stock where acid holds both the colour and the flavour. The beetroot is braised separately…
Serves 6 peopleView recipe →
Soups↗Miso soup
A soup of dashi and miso that takes ten minutes. Miso must never boil: boiling takes out both the aroma and the po…
Serves 4 peopleView recipe →
Soups↗Phở bò
A clear beef broth with charred ginger and whole spices, rice noodles, and beef that finishes cooking in the bowl.
Serves 4 peopleView recipe →
Soups↗Mercimek çorbası
A red lentil soup blended smooth and finished with lemon and paprika butter.
Serves 4 peopleView recipe →
Soups↗Gazpacho
A cold tomato soup blended with bread and oil into an emulsion — that is what makes it thick rather than watery.
Serves 4 peopleView recipe →
Soups↗Kimchi jjigae
A stew of over-fermented kimchi with pork and tofu. The older the kimchi, the better it works.
Serves 4 peopleView recipe →
Soups↗Shoyu ramen
Broth, tare and oil — three separate things assembled in the bowl rather than cooked together.
Serves 4 peopleView recipe →
Soups↗Żurek
A sour soup on a rye starter with white sausage and egg. The sourness comes from fermentation, not vinegar.
Serves 4 peopleView recipe →
Soups↗Meat solyanka
A soup on strong stock with several meats, brined cucumbers, olives and lemon.
Serves 6 peopleView recipe →
Soups↗Harira
A thick soup of lentils, chickpeas and tomato, bound with a flour slurry and finished with lemon.
Serves 6 peopleView recipe →
Soups↗Goulash
Beef stewed with onion and paprika. There is as much onion by weight as meat, and it dissolves into the sauce.
Serves 6 peopleView recipe →
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