Soups from Jamie Oliver: when you're tired of hodgepodge. English onion soup Potato cream soup with squid
“French onion soup is all made up... We'll make English soup.”
Products
In total you will need different types of onions - red, onions and shallots - about 1 kg
Leek 1 or 2 stems
Garlic 5-6 cloves
Olive oil and butter
Bunch of sage
Salt and pepper
Broth (made from beef with bones or chicken with roots and herbs) - 1.5-2 l
Stale baguette
Cheddar cheese 100 g
Worcestershire sauce
Master class by Jamie Oliver English onion soup
To make a delicious soup, you will need several types of onions.
Chop the onion - red, white, shallot - as quickly as possible...
“Otherwise we will drown in tears...”
*** By the way, watch the video - Jamie talks about the beginning of his stellar career, and he started it as an “onion chopper.” A very funny story, by the way...
"This is so touching!"
Thoroughly peel and rinse the leeks - to do this, cut off the ends, the rough green parts of the onion and make a couple of longitudinal cuts.
Then rinse thoroughly. Slice…
Simply crush the garlic with the flat side of a knife.
Heat olive oil and a little butter in a frying pan.
Add sage leaves...
“...let's do this with special passion”...
Then garlic...
Now onions and mix everything. Season well with salt and pepper.
“Simmer the onion covered over low heat for 25 minutes.
Every housewife should have heard about Jamie Oliver. TV presenter, chef, restaurateur - a person whose cooking is a pleasure to watch, and every culinary delight undoubtedly wants to be repeated. Today we’re talking about Jamie’s signature soups and adding variety to the daily menu.
Cream of Mushroom Soup: Jamie Oliver's Recipe
Cream of mushroom soup is a trick that everyone should try to make.
Ready for an experiment? In addition to 1.5 liters of vegetable broth, you will need: 600 grams of mushrooms, an onion, olive oil, 2 stalks of celery, a bunch of parsley, thyme, 75 milliliters of cream and 2-3 cloves of garlic. Wash and chop the mushrooms. Bring olive oil to a boil, in which you need to fry the onion, garlic, celery, thyme, parsley and half a portion of mushrooms. Simmer for 5 minutes.
Add the second part of the mushrooms and broth to the pan, bring everything to a boil. Blend the soup in a blender until smooth and add salt and spices. Boil again with cream and voila. Bon appetit.
Unusual pea soup recipe
Jamie brought it from Altamura. No, not soup. The recipe, of course!
Pour olive oil into the pan, add chopped onions (2 pieces) and cook the onions until golden brown. Add 4 handfuls of fresh or frozen peas and broth to the pan with the onions. Simmer for 10 minutes In a separate pan, cook the spaghetti until al dente and add the spaghetti to the soup.
Jamie Oliver's Tomato Soup
For a delicious Italian soup, you need tomatoes. Lots of tomatoes! Take canned tomatoes (400 grams) and ripe cherry tomatoes (250), 2-3 cloves of garlic, a bunch of fresh basil and sea salt and white bread (crumb).
Chop the larger basil leaves and set the rest aside. Cherries and garlic also need to be chopped. Pour olive oil and garlic into a saucepan slightly heated on the stove. When the garlic turns golden, add chopped basil and cherry tomatoes. Cook for 5-7 minutes over high heat and don’t forget to stir. Now you need to add canned tomatoes to the fried tomatoes. And another 40 milliliters of hot drinking water and bread crumbs soaked in olive oil. Leave the pan on low heat and (stirring occasionally) wait until the texture of the soup becomes smooth.
Life hack from Jamie Oliver: the dishes in which hot dishes are served should be heated in the oven before serving. This allows food to stay hot longer.
Add salt, pepper and basil to the finished soup - for beauty. Hurry up to the table, it's getting cold!
Potato cream soup with squid
Soup for a very special occasion. For example, if you really need to surprise your mother-in-law.
Boil 400 grams of potatoes. Fry a finely chopped shallot in olive oil until golden brown and divide into two parts. Place chopped garlic clove and 200 ml cream (23%) into a saucepan. Cook the mixture for 5 minutes. Add purple basil leaves and remove from heat. Place the potatoes in a blender and add the cream mixture to it. Wash the squid and cut into small pieces. Fry them in olive oil with the remaining onion for 5-7 minutes.
Pour the soup into bowls and top with pieces of squid and basil leaves. Incredibly delicious!
Chicken with vegetables: how Jamie Oliver prepares regular soup
We know for sure that chicken soup is clearly not “something special” for you, but if you cook it according to this recipe, you will be very surprised.
Place chicken (1.5 kg), carrots (2 pieces), celery (2) and ham (1 thin slice) in a saucepan, add water and bring to a boil. Then simmer over low heat for a little over an hour. Add rosemary (2-3 sprigs), shiitake mushrooms (a handful) and sherry 10 minutes until fully cooked. Remove the chicken from the pan. You can use its meat for other dishes. Season the soup to taste with salt. Pass it through a sieve and serve with chicken pieces and mushrooms. Be sure to drizzle olive oil on top!
You've probably heard about Jamie Oliver more than once. After all, the name of the English chef, restaurateur, TV presenter, popularizer of home cooking and healthy eating today known all over the world. It is always interesting to watch how this man cooks. And it’s not surprising that you want to repeat much of what you saw.
Editorial today "With taste» brings to your attention 5 original soup recipes from Jamie Oliver. Each of these first courses is light, satisfying, healthy, and, most importantly, quick to prepare. With them you will definitely diversify your family's weekly menu.
Signature soups from Jamie Oliver
Mushroom cream soup
Ingredients
- 1.5 liters vegetable broth
- 600 g mushrooms
- 1 onion
- 3 teeth garlic
- 2 stalks of celery
- 1 bundle parsley
- thyme to taste
- olive oil for frying
- salt, spices to taste
- 75 ml cream
Preparation
- Wash and chop the mushrooms.
- Pour olive oil into the pan, bring it to a boil and fry finely chopped onion, garlic and celery. Then add the thyme, parsley and half the mushrooms. Simmer for 5–7 minutes.
- Add the second part of the mushrooms and broth to the pan, bring everything to a boil.
- Puree the soup until smooth with an immersion blender. Add salt, add spices and boil the soup again with cream.
Tomato soup
Ingredients
- 3 tbsp. l. olive oil
- 250 g cherry tomatoes
- 400 g canned tomatoes
- 3 teeth garlic
- bunch of fresh basil
- sea salt, pepper to taste
- 40 ml water
- crumb of white bread
Preparation
- Chop the cherry tomatoes, garlic and basil leaves, which are larger.
- Heat the pan slightly, pour in the olive oil and add the garlic. Fry the garlic until golden, then add the chopped basil and cherry tomatoes. Simmer, stirring, for 5–7 minutes over high heat.
- Add the tinned tomatoes, 40ml hot water and the bread crumbs soaked in olive oil. Cook everything over low heat, stirring occasionally, until the texture of the soup becomes smooth.
- Add salt and pepper to the finished soup and garnish with basil.
Green pea soup
Ingredients
- 2 tbsp. l. olive oil
- 2 onions
- 1 liter chicken broth
- 4 handfuls fresh or frozen peas
- 250 g spaghetti
- salt to taste
- sprigs of mint, basil and rosemary
Preparation
- Pour olive oil into the pan, heat it and add finely chopped onion. Fry the onion until golden brown.
- Add peas, pour in broth. Bring everything to a boil and cook for about 10 minutes.
- Tie sprigs of mint, basil and rosemary with a string and place in the soup for a few minutes.
- Break the spaghetti into approximately 3 cm lengths and cook them in a separate pan until al dente. Then add to the soup. Add salt and bring everything together to a boil.
Potato cream soup with squid
Ingredients
- 3–4 potatoes
- 1 shallot
- 1 tooth garlic
- olive oil for frying
- 200 ml cream (23%)
- bunch of purple basil
- 300 g squid
Preparation
- Boil the potatoes until tender.
- Fry a finely chopped shallot in olive oil until golden brown, divide into two parts.
- Place chopped garlic cloves in a saucepan and add cream. Cook over low heat for about 5 minutes. Add basil leaves and remove from heat.
- Using an immersion blender, puree the potatoes, then pour in the cream mixture.
- Wash the squid, cut into small pieces and fry in olive oil with the remaining onion for 5-7 minutes.
- Pour the soup into bowls and top with pieces of squid and basil leaves.
Chicken soup with vegetables
Ingredients
- 1.5 kg chicken
- 2 carrots
- 2 celeries
- 25 g ham
- handful of shiitake mushrooms
- 50 g sherry
- 2–3 sprigs fresh rosemary
- sea salt to taste
- olive oil to taste
Preparation
- Place the chicken, roughly chopped carrots, celery and a slice of ham in a saucepan, cover with water and bring to a boil. Turn off the heat and simmer for just over an hour, skimming the foam off the top each time.
- 10 minutes before cooking, add rosemary, mushrooms and sherry. Then remove the chicken from the pan.
- Season the broth with salt and pass it through a sieve into bowls.
- Add chicken pieces to each plate (use only part of the carcass, the rest of the meat can be used for other dishes) and a few mushrooms. Then drizzle olive oil on top.
The famous chef advises heating the dishes before serving hot dishes. This will keep the food hot longer.
16.02.2018
In addition to 1.5 liters of vegetable broth, you will need: 600 grams of mushrooms, an onion, olive oil, 2 stalks of celery, a bunch of parsley, thyme, 75 milliliters of cream and 2-3 cloves of garlic. Ready for an experiment? Bring olive oil to a boil and fry onion, garlic, celery, thyme, parsley and half a portion of mushrooms. Wash and chop the mushrooms. Simmer for 5 minutes.
Blend the soup in a blender until smooth and add salt and spices. Add the second part of the mushrooms and broth to the pan, bring everything to a boil. Bon appetit. Boil again with cream and voila.
No, not soup. Jamie brought it from Altamura. The recipe, of course!
Add 4 handfuls of fresh or frozen peas and broth to the pan with the onions. Pour olive oil into the pan, add chopped onions (2 pieces) and cook the onions until golden brown. Simmer for 10 minutes In a separate pan, cook the spaghetti until al dente and add the spaghetti to the soup.
Lots of tomatoes! For a delicious Italian soup, you need tomatoes. Take canned tomatoes (400 grams) and ripe cherry tomatoes (250), 2-3 cloves of garlic, a bunch of fresh basil and sea salt and white bread (crumb).
Cherries and garlic also need to be chopped. Chop the larger basil leaves and set the rest aside. When the garlic turns golden, add chopped basil and cherry tomatoes. Pour olive oil and garlic into a saucepan slightly heated on the stove. Now you need to add canned tomatoes to the fried tomatoes. Cook for 5-7 minutes over high heat and don’t forget to stir. Leave the pan on low heat and (stirring occasionally) wait until the texture of the soup becomes smooth. And another 40 milliliters of hot drinking water and bread crumbs soaked in olive oil.
This allows food to stay hot longer. Life hack from Jamie Oliver: the dishes in which hot dishes are served should be heated in the oven before serving.
Hurry up to the table, it's getting cold! Add salt, pepper and basil to the finished soup for beauty.
For example, if you really need to surprise your mother-in-law. Soup for a very special occasion.
Fry a finely chopped shallot in olive oil until golden brown and divide into two parts. Boil 400 grams of potatoes. Cook the mixture for 5 minutes. Place chopped garlic clove and 200 ml cream (23%) into a saucepan. Place the potatoes in a blender and add the cream mixture to it. Add purple basil leaves and remove from heat. Fry them in olive oil with the remaining onion for 5-7 minutes. Wash the squid and cut into small pieces.
Incredibly delicious! Pour the soup into bowls and top with pieces of squid and basil leaves.
Then simmer over low heat for a little over an hour. Place chicken (1.5 kg), carrots (2 pieces), celery (2) and ham (1 thin slice) in a saucepan, add water and bring to a boil. Remove the chicken from the pan. Add rosemary (2-3 sprigs), shiitake mushrooms (a handful) and sherry 10 minutes until fully cooked. Season the soup to taste with salt. You can use its meat for other dishes. Be sure to drizzle olive oil on top! Pass it through a sieve and serve with chicken pieces and mushrooms.
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You've probably heard about Jamie Oliver more than once. After all, the name of the English chef, restaurateur, TV presenter, popularizer of home cooking and healthy eating today known all over the world. It is always interesting to watch how this man cooks. And it’s not surprising that you want to repeat much of what you saw.
Today the editors of “With Taste” bring to your attention 5 original soup recipes from Jamie Oliver. Each of these first courses is light, satisfying, healthy, and, most importantly, quick to prepare. With them you will definitely diversify your family's weekly menu.
Signature soups from Jamie Oliver
Mushroom cream soup
Ingredients
- 1.5 liters vegetable broth
- 600 g mushrooms
- 1 onion
- 3 teeth garlic
- 2 stalks of celery
- 1 bundle parsley
- thyme to taste
- olive oil for frying
- salt, spices to taste
- 75 ml cream
Preparation
- Wash and chop the mushrooms.
- Pour olive oil into the pan, bring it to a boil and fry finely chopped onion, garlic and celery. Then add the thyme, parsley and half the mushrooms. Simmer for 5–7 minutes.
- Add the second part of the mushrooms and broth to the pan, bring everything to a boil.
- Puree the soup until smooth with an immersion blender. Add salt, add spices and boil the soup again with cream.
Tomato soup
Ingredients
- 3 tbsp. l. olive oil
- 250 g cherry tomatoes
- 400 g canned tomatoes
- 3 teeth garlic
- bunch of fresh basil
- sea salt, pepper to taste
- 40 ml water
- crumb of white bread
Preparation
- Chop the cherry tomatoes, garlic and basil leaves, which are larger.
- Heat the pan slightly, pour in the olive oil and add the garlic. Fry the garlic until golden, then add the chopped basil and cherry tomatoes. Simmer, stirring, for 5-7 minutes over high heat.
- Add the tinned tomatoes, 40ml hot water and the bread crumbs soaked in olive oil. Cook everything over low heat, stirring occasionally, until the texture of the soup becomes smooth.
- Add salt and pepper to the finished soup and garnish with basil.
Green pea soup
Ingredients
- 2 tbsp. l. olive oil
- 2 onions
- 1 liter chicken broth
- 4 handfuls fresh or frozen peas
- 250 g spaghetti
- salt to taste
- sprigs of mint, basil and rosemary
Preparation
- Pour olive oil into the pan, heat it and add finely chopped onion. Fry the onion until golden brown.
- Add peas, pour in broth. Bring everything to a boil and cook for about 10 minutes.
- Tie sprigs of mint, basil and rosemary with a string and place in the soup for a few minutes.
- Break the spaghetti into approximately 3 cm lengths and cook them in a separate pan until al dente. Then add to the soup. Add salt and bring everything together to a boil.
Potato cream soup with squid
Ingredients
- 3-4 potatoes
- 1 shallot
- 1 tooth garlic
- olive oil for frying
- 200 ml cream (23%)
- bunch of purple basil
- 300 g squid
Preparation
- Boil the potatoes until tender.
- Fry a finely chopped shallot in olive oil until golden brown, divide into two parts.
- Place chopped garlic cloves in a saucepan and add cream. Cook over low heat for about 5 minutes. Add basil leaves and remove from heat.
- Using an immersion blender, puree the potatoes, then pour in the cream mixture.
- Wash the squid, cut into small pieces and fry in olive oil with the remaining onion for 5-7 minutes.
- Pour the soup into bowls and top with pieces of squid and basil leaves.
Chicken soup with vegetables
Ingredients
- 1.5 kg chicken
- 2 carrots
- 2 celeries
- 25 g ham
- handful of shiitake mushrooms
- 50 g sherry
- 2-3 sprigs fresh rosemary
- sea salt to taste
- olive oil to taste
Preparation
- Place the chicken, roughly chopped carrots and celery and a slice of ham in a saucepan, cover with water and bring to a boil. Turn off the heat and simmer for just over an hour, skimming the foam off the top each time.
- 10 minutes before cooking, add rosemary, mushrooms and sherry. Then remove the chicken from the pan.
- Season the broth with salt and pass it through a sieve into bowls.
- Add chicken pieces to each plate (use only part of the carcass, the rest of the meat can be used for other dishes) and a few mushrooms. Then drizzle olive oil on top.
The famous chef advises heating the dishes before serving hot dishes. This will keep the food hot longer.
