1001 Recipes You Always Wanted to Cook

WINTER LENTIL SOUP

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, chopped
225g/8oz swede (rutabaga), peeled and diced
2 carrots, diced
225g/8oz/1⅓ cups red lentils
1 x 400g/14oz can tomatoes
1 litre/1¾ pints/4 cups hot vegetable stock
bunch of fresh parsley, chopped
salt and ground black pepper

QUICK PEA SOUP

1 tbsp olive oil
1 small onion, chopped
450g/1lb frozen peas, thawed
600ml/1 pint/2½ cups vegetable stock
125ml/4fl oz/½ cup double (heavy) cream
salt and ground black pepper

1kg/2¼lb onions, sliced
1 tsp sugar
4 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
200ml/7fl oz/¾ cup white wine
1.4 litres/2½ pints/6¼ cups hot vegetable stock
salt and ground black pepper
8–12 thick slices French bread (baguette)
50g/2oz Gruyère cheese, grated

FRENCH ONION SOUP

50g/2oz/4 tbsp butter
1 tbsp olive oil

SUMMER TOMATO SOUP WITH BASIL

1 large onion, thinly sliced
25g/1oz/2 tbsp butter
3 tbsp plain (all-purpose) flour
1 litre/1¾ pints/4 cups vegetable stock
1kg/2¼lb ripe tomatoes
2 tbsp tomato paste
a few fresh basil leaves, torn, plus extra to garnish
6 tbsp crème fraîche (optional)
salt and ground black pepper

2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb leeks, chopped
225g/8oz potatoes, cubed
1.2 litres/2 pints/5 cups hot vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
1 Heat the oil in a pan over a gentle heat, then cook the onion for 10–15 minutes until soft. Add the garlic and cook for 1 minute. Add the leeks and cook for 5–10 minutes until softened. Stir in the potatoes.
2 Add the hot stock

utes cooking time 20 minutes
Serves 6
SUMMER TOMATO SOUP WITH BASIL

tbsp olive oil
1 onion, thinly sliced
450g/1lb lean beef, cubed
4 tbsp red wine