Phil Vickery cooks up the poll-winning soups
The results are in! The nation's favourite soup is... tomato!
The classic flavour took the top spot with a hefty 34% of the vote, while leek and potato followed in second at 13%. Not far behind with 11% is that winter classic, chicken soup.
Right on cue, Phil Vickery is here to show you how to whip up a hearty bowl of all three to warm your cockles on a chilly winter's night.
Tomato Soup
Serves: 4
Ingredients:
800g ripe, tasty vine tomatoes (halved)
4 cloves garlic, finely chopped
2 tbsp tomato puree
4 tbsp olive oil
600mls water
2 x 10g vegetable stock cubes
Cornflour and water mixed together
Pinch of salt
Pinch of sugar
balsamic vinegar
ground pepper
100ml single cream
Method:
Preheat the oven to 200C, Gas mark 6.
Place the tomatoes, garlic, tomato puree and olive oil into a baking tray. Cook for 20 minutes to shrivel up by roughly half, this helps to intensify the flavour.
Once cooked, place the tomatoes into a saucepan and then add the water and stock cubes. Bring to the boil and simmer for 10 minutes.
Liquidise the soup and pass through a fine sieve.
Reheat the soup and then add a little cornflour and water to thicken slightly, then season well with salt, sugar, balsamic vinegar and pepper.
Add the cream and serve.
Creamy chicken soup
Serves: 4
Preparation time: 25 minutes.
Cooking time: 15-20 minutes.
Ingredients:
75g unsalted butter
1 large onion, finely chopped
1 medium leek, washed well and finely chopped
200g white button mushrooms, washed and sliced
700mls water approximately
300mls milk
2 chicken stock cubes
Salt and pepper
1 heaped tbsp flour
2 tbsp cold water
2 tbsp cornflour
½ egg white
4 chicken thighs, skinless and boneless, each cut into 4 pieces.
Method:
Heat the butter and soften the onions, leek and mushrooms for 10 minutes, then add the water, milk and stock cubes.
Add a dash of pepper and salt and bring to the boil and simmer for 10 minutes.
Mix the flour and water together and stir into the cooked onion stock until thickened.
Liquidise until you have a fine puree, then place back into a saucepan.
Meanwhile mix the cornflour and egg white together, add the chicken thighs and coat well, then drop into simmering water and cook for 5 minutes to cook through, then strain well.
Finely chop the chicken and add to the soup along with four tablespoons of single cream.
Re-heat and season well before serving.
Leek & potato soup
Serves: 4
Preparation time: 10 minutes.
Cooking time: 20 minutes.
Ingredients:
50g unsalted butter
3 medium leeks, washed really well, finely chopped
2 garlic cloves, crushed
3 large potatoes, peeled and chopped
600ml water approximately
2 x 10g vegetable stock cubes
Salt and pepper
cream or milk (optional)
Croutons to serve
Method:
Melt the butter in a large saucepan and add the leeks and garlic, cook for several minutes to soften, do not allow to brown.
Add the potatoes, the water and stock cubes. Bring to the boil and then simmer for 15 minutes or until the potatoes are cooked through.
Carefully liquidise and strain well, then re-season with salt and pepper.
Reheat the soup and then add a dash of cream or milk, this is an optional extra.
Serve with crispy croutons.