Tag Archive for soup

Taste Le Tour 2014 Ep17 – Saint-Gaudens To Saint-Lary-Soulan

Grantinee a la Tomme des Pryrenees;


Is soup a meal? That age old question. Well I personally dont think so, but a hearty French Onion soup like this certainly can call itself a meal. I challenge anyone to not enjoy a French Onion Soup. Yum.



Italian sausage minestrone Recipe

Here is a perfect Winters Soup! Enjoy!


Italian sausage minestrone.

Italian sausage minestrone.Photo: Marina Oliphant
  • 3 tbsp olive oil
  • 2 celery stalks, finely sliced
  • 1 leek, finely sliced
  • 2 carrots, finely chopped
  • 2 garlic cloves, crushed
  • 3 Italian pork sausages, skinned
  • 400g tinned tomatoes
  • 1.2 litres water or vegetable stock
  • 1 tbsp thyme leaves or rosemary sprigs
  • 2 bay leaves
  • 100g mixed pasta shapes
  • 400g tinned borlotti beans, rinsed
  • 2 small zucchini, finely sliced
  • sea salt and pepper
  • parmesan and extra virgin olive oil to serve


Heat 2 tbsp olive oil in a heavy bottomed saucepan and add the celery, leek, carrot and garlic. Fry over gentle heat for 5 minutes. Remove.

Add remaining oil, and pinch the sausage meat into the pan. Break it up with a wooden spoon and fry until browned.

Return the vegies to the pan, and add the tomatoes, stock or water, thyme and bay leaves, and simmer, partly covered, for 30 minutes.

Cook the pasta in boiling salted water for 10 minutes, then drain.

Add the pasta, beans, zucchini, sea salt and pepper to the soup, and simmer for a further 10 to 15 minutes.

Serve with extra herbs, grated parmesan and a drizzle of extra virgin olive oil.

Read Original Recipe, see below.. 

Italian sausage minestrone Recipe – Italian | Good Food.

Lamb shank and barley soup with lots of veggies Recipe | Good Food

Lamb shank and barley soup.


  • 2 tbsp olive oil
  • 2 large meaty lamb shanks
  • 50g butter
  • 2 large onions, finely sliced
  • 2 large cloves garlic, sliced
  • 4 medium carrots, halved lengthways and sliced
  • 1 leek, halved lengthways and sliced
  • 2 sticks celery, sliced
  • 1 parsnip, peeled, cut in half lengthways and thinly sliced
  • Sprig thyme
  • 2 large waxy potatoes, peeled and diced
  • 2 litres water
  • ½ cup pearl barley
  • Fresh bayleaf
  • Sea salt and freshly ground pepper
  • 1 cup fresh parsley sprigs


Heat oil in a large heavy-based pot. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Cook over low heat for 15 minutes until softened. Add potatoes and cook for five minutes. Add water, pearl barley, shanks and bay leaf. Bring to the boil, then reduce heat and simmer for 60 minutes, until shanks are tender and meat is falling off the bone. Remove shanks and shred meat with your fingers or a fork. Discard bones. Return lamb to the pot. Season with salt and pepper, add chopped parsley and serve.

Makes about 2 litres

Read the original recipe…. Click Below…

Lamb shank and barley soup with lots of veggies Recipe | Good Food.