How to make 10 of the poshest restaurant soups at home

With lockdown meaning restaurants are now closed except for takeaway and delivery, food fans can now re-create some of their most indulgent and luxurious soups thanks to a free recipe book from Morphy Richards and MasterChef: The Professionals finalist Matt Healy.

The award-winning chef, who runs his own Michelin-plate restaurant in Leeds, has joined forces with Morphy Richards to scour the menus of the most prestigious eateries across the UK, re-creating 10 of the most impressive soup recipes for you to enjoy from the comfort of your own home.

The new recipe book –‘Soups of the Day’ – takes inspiration from posh restaurant sups from the likes of The Ivy, The Ritz, The Savoy, Langan’s and Le Gavroche, and is available to download for free from the Morphy Richards website.

Recipes include:

  1. Cauliflower Velouté with Chorizo Oil
  2. Roasted Carrot and Coriander Soup
  3. French Onion Soup with a Gruyère Crouton
  4. Cream of Tomato Soup with Cheddar Cheese Toastie
  5. Chicken Noodle Soup
  6. Gazpacho with Rosemary Oil
  7. Hot & Sour Soup
  8. Pea & Coconut Soup with Sourdough Croutons
  9. Roasted Jerusalem Artichoke Soup with Truffle Oil
  10. Roasted Vine Tomato Soup

Matt Healy, who owns The Foundry restaurant in Leeds as well as Grön – a chain of Scandi-inspired eateries – said: “Enjoying a delicious soup at home doesn’t have to be complicated or expensive. We’ve taken inspiration from the menus of some of the fanciest restaurants in the UK and re-created their dishes using simple ingredients and utensils. With Morphy Richards’ fantastic range of soup makers and our new recipe book, it’s never been easier to re-create restaurant-quality soups at home.”

Annaliese Curtis, Marketing Manager at Morphy Richards, said: “With winter almost upon us, it’s the perfect time to learn some simple soup recipes. Matt’s easy step-by-step guide will help even the most basic cooks create mouth-watering soup recipes in minutes, with minimum fuss.”

To download the free soup recipe book, visit www.morphyrichards.co.uk/soup

Cauliflower Velouté, with Chorizo Oil

Ingredients:

1 head of cauliflower, leaves removed and cauliflower chopped as small as possible (can use a food processor if necessary)

50g unsalted butter

1 large onion, peeled and thinly sliced

800ml chicken stock

1 sprig rosemary

50ml double cream

100g soft cooking chorizo

Olive oil

Sea salt

Black pepper

Equipment:

Chopping board, Cook’s knife, Spatula/Wooden spoon, Oven proof dish, Medium size sieve, Mixing bowl. Morphy Richards Sauté & Soup Machine

Method:

1) Put the butter in the jug and press the sauté button. Add a little dash of oil to ensure the butter does not burn.

2) After 1 minute, add the sliced onions and rosemary, and cook until soft and slightly browned, using a spatula or wooden spoon to keep the onion mix moving.

3) Add the chopped cauliflower and stir the mixture using the spatula.

4) Add the chicken stock and allow the liquid to come to a gentle simmer, then add the cream.

5) Place the lid on the jug, and select the ‘smooth’ setting (for the automated time of 21 minutes). When the soup is ready, season with sea salt and black pepper.

For the chorizo oil:

1) Chop the chorizo into 2cm size pieces and place into an oven proof dish, adding a glug of olive oil.

2) Place the dish into an oven, preheated to 200°C, and roast for 15 to 20 minutes.

3) Remove from the oven. Place a sieve over a bowl, and pour in the chorizo and oil – you’ll get a beautiful red oil in the bowl.

Cream of Tomato Soup with Cheddar Cheese Toastie

Ingredients:

1 carrot

1 stick of celery

1 medium onion

1 garlic clove

Olive oil

2 vegetable stock cubes

1 400g tin plum tomatoes

3 large ripe tomatoes, chopped

1 handful of fresh basil

50ml double cream

1 litre of boiling water

Equipment:

Chopping board, Cook’s knife, Spatula/wooden spoon, Grater, Small frying pan, Morphy Richards Sauté & Soup Machine

For the Toastie

100g mature Cheddar, grated

1 jar of onion chutney (330g)

4 slices of brioche

Method:

For the toastie:

1) Spread the onion chutney onto one side of the brioche, add the grated cheddar, and top with the other slice.

2) Place the sarnie into a dry pan and toast on a medium heat until golden brown, this should take around 1 minute (take care as it can burn quickly if left unattended).

3) Flip the sarnie over and toast the other side for a further minute, then remove from the heat and set aside whilst you prepare the soup.

For the soup:

1) Prepare your ingredients: peel and slice the carrots, slice the celery, peel and chop the onions, and peel and finely chop the garlic.

2) Add a glug of oil to the jug and press the sauté button.

3) Add all the chopped ingredients and sauté for 8 to 10 minutes, stirring with the spatula until soft.

4) Turn off the sauté setting, crumble in the 2 stock cubes and add 1 litre of boiling water.

5) Add the tinned and freshly chopped tomatoes and the stalks from the basil, and pour in the cream. Pop the lid onto the jug and select the smooth setting.

6) When the alarm goes after the automated time of 21 minutes, the soup is ready. Season with salt and black pepper.

7) Preheat the oven to 180°C and put the grilled cheese sarnies in to cook for 4 to 5 minutes. Serve on the side of the soup.

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