Delicious Soup Recipes From Famous Celebrity Chefs (2024)

5 Delicious Soup Recipes From Famous Celebrity ChefsOctober 3, 2011Food1 Comment

Wesimply love soups. Welove making them, experimenting with the recipes, and obviously eating them. Here is a list of 5 delicious soups recipes from famous celebrity chefs like Nigella Lawson, Jamie Oliver and Rachel Allen.

Celebrity Chef Nigella Lawson -Thai Chicken Noodle Soup Recipe

Serves: 2-3 as main, 4-6 as starter

Ingredients:
1 litre chicken stock
150g thin rice noodles or mung bean thread vermicelli
200ml coconut milk
1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
2 x 15ml tablespoons fish sauce
1 fresh long red chilli, de-seeded and cut into strips
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon soft brown sugar
2 x 15ml tablespoons lime juice
leftover chicken, shredded – approx. 150g (about 2 breakfast cupfuls, loosely packed)
250g tender-shoot stir-fry or other assorted vegetables
2-3 x 15ml tablespoons chopped fresh coriander, to serve

Method
Put the chicken stock in a good-sized pan to heat up.
Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
Serve sprinkled with chopped fresh coriander.

Source: http://www.nigella.com/recipes/view/that-chicken-noodle-soup-5156

Celebrity Chef Jamie Oliver – Poached Chicken And Vegetable Soup Recipe

Servings – 4

Ingredients:
1 x 1.6kg whole chicken, preferably higher welfare
4 carrots, peeled and sliced
1 celery heart, sliced, yellow leaves reserved
12 new potatoes, peeled
a few sprigs of fresh thyme
2 large handfuls of peas
1 leek, washed and shredded
a small bunch of fresh flat-leaf parsley, leaves picked and chopped

Method
A filling, delicious dish that’s super healthy too. Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Tip: The chicken is the star ingredient so use the best you can get your hands on.

Source:http://www.jamieoliver.com/recipes/chicken-recipes/poached-chicken-vegetable-soup

Celebrity Chef Jamie Oliver – Tomato Soup Recipe

Servings – 6 to 8

Ingredients:
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 chicken or vegetable stock cubes, preferably organic
1x 400g tins of plum tomatoes
3 large ripe tomatoes
small bunch of fresh basil
sea salt and freshly ground black pepper

Method
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves

To serve your soup:
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

Source:http://www.jamieoliver.com/recipes/soup-recipes/tomato-soup-updated

Celebrity Chef Jamie Oliver – Leek and potato soup (uk version – metric) Recipe

Servings – 6-8

Ingredients:
2 carrots
2 sticks of celery
2 medium onions
400g leeks
2 cloves of garlic 400g
potatoes olive oil
2 chicken or vegetable stock cubes, preferably organic
sea salt and freshly ground black pepper

Method
What a classic soup! Usually eaten hot, it’s also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yoghurt.

To make your soup
Peel and roughly slice the carrots
Slice the celery
Peel and roughly chop the onions
Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
Peel and slice the garlic
Place a large pan on a high heat and add 2 tablespoons of olive oil
Add all your chopped and sliced ingredients and mix together with a wooden spoon
Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
Peel the potatoes and cut them into 1cm dice
Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
Stir until the stock cubes are dissolved, then add to the vegetables
Add your potatoes
Give the soup a good stir and bring to the boil
Reduce the heat and simmer for 10 minutes with the lid on

To serve your soup
. Remove the pan from the heat
• Season with salt and pepper
• Serve like this or pulse until smooth using a hand blender or
liquidizer
• Divide between your serving bowls

Source: http://www.jamieoliver.com/recipes/soup-recipes/leek-potato-soup

Celebrity Chef Rachel Allen – Green Leaf and Pea Soup Recipe

Serves 6-8 / Vegetarian

Ingredients:
1 litre (1 ¾ pints) vegetable (or chicken) stock
6 spring onions, trimmed and sliced
4 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
450g (1lb) peas, fresh or frozen
250g (9oz) watercress, rocket or spinach, or a mixture of all three, roughly chopped and large stalks removed
200ml (7 fl oz) single cream

Method
Place the stock, spring onions and garlic in a saucepan, season with salt and pepper and bring to the boil. Boil for about 4 minutes, until the onions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to the boil. After 1 minute, add the roughly chopped leaves and boil for a further 30 seconds – 1 minute, until the peas and leaves are just tender. Add the cream and liquidise immediately. Then season to taste and serve. Add a tiny blob of cr?me fraiche or natural yoghurt in the centre, whether serving hot or cold.

Source: http://www.rachelallen.co.uk/recipes_march.html

[All the recipes and photographs are copy-righted to their respective owners.]

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Tags: famous chef recipes, recipe, soup, soup recipes, ultimate soup recipe

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1 Comment

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  Cellulean review October 4, 2011 at 7:09 am

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