Soups

Method:
Heat the oil in a large saucepan, add the zucchini and onion and cook for 5 minutes or until slightly softened. Add the carrot, garlic, fennel seeds, parsley and ham. Continue cooking for about 5 minutes, stirring occasionally. Stir in the shredded greens and the tomatoes, then cover the pan. Cook for 2 minutes or until the greens are slightly softened, then pour in the chicken stock and water. Add the chilli flakes, if using. Season to taste with pepper. Bring to the boil, then simmer over a medium-high heat for 5 minutes or until the shredded greens are just tender. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions. Drain well. Divide the pasta among four serving bowls. Ladle the soup into the bowls and sprinkle with the basil and grated parmesan. Serve immediately.

Method:
Peel and chop the pumpkin into small chunks. Put 60gms (2oz) of melted butter in a heavy base pan or stockpot. Add the onion and the pumpkin. Cook gently for 10 minutes stirring often. Add the water or stock. Cover and simmer until pumpkin is tender. Cool slightly and push through a sieve or puree in blender with a little of the milk. Melt the remaining butter in the rinsed out pan and blend in the flour. Cook for 1 minute without colouring and then add the pumpkin puree. Gradually stir in the milk and simmer about 10 minutes. Combine the egg yolk with a little soup and return to the pan without letting it boil. Serve in heated bowls with a spoonful of fresh cream on top and a sprinkle of nutmeg or croutons.

Method:
1.Cook bacon in a large saucepan over medium-heat for 5 minutes or until crisp. Remove to plate lined with paper towels. 2.Add oil and leek to saucepan. Cook, stirring, for 3 minutes or until soft. Add potatoes. Toss to coat in leek mixture. 3.Add stock to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potatoes are tender. Blend, in batches, to desired consistency. Return to saucepan. Add cream and 3/4 of the bacon. Stir over low heat until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with remaining bacon and chives. Serve with parmesan toasts or fresh Crusty Bread.

Method:
Cut the melons into quarters, then peel, seed and cut into large chunks. Place melon chunks in a food processor with 5 tablespoons of cold water, sherry, vinegar and mint. Process until smooth and velvety. Transfer the soup to a bowl, cover and refrigerate for at least 4 hours for the flavors to develop. Half an hour before serving, allow the soup to come back to room temperature. Finely slice the prosciutto into strips. Serve the soup in individual bowls, garnished with the prosciutto. For a variation; you can also leave out the prosciutto garnish to make a non-fat soup.

Method:
Heat oil in a large saucepan. Add cumin seeds, onion and garlic and sauté until soft. Add broccoli, cauliflower, (zucchini), stock cubes and water. Bring to boil, then reduce heat, cover and simmer for 15 minutes. Remove from heat. Place in a blender and puree until smooth. Add milk and salt and process until combined. Return to saucepan and reheat. Serve with crusty bread, garnished with continental parsley.

Method:
Set aside a few leaves of Lamb's Lettuce. Melt the butter in a large saucepan and gently sauté the remaining Lamb's Lettuce. Add the potatoes, which have been peeled and diced. Season with salt and pepper. Add a litre of water to the Lamb's Lettuce and potatoes and cook gently for 30 minutes. In a blender, purée the soup until very smooth. Add the cream and check the seasoning. Serve the soup in small glass cups and garnish the top with a bouquet of Lamb's Lettuce. Serve this soup as an appetizer, just before the first course. Accompany it with little garlic flavored croutons, or, for a more refined version, toast some peppercorns for 4 minutes in a hot oven (180° C / 350° F). Crush them and sprinkle over the soup at the last minute.