A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
I recently spent a week in Armenia and was pleasantly surprised by the food there- especially when eating in family ” restaurants” in local villages. I came home seeking out Armenian recipes so i could try more of their food back in the UK. This is from ” Home Food” by Olia Hercules.
A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.
A spicy, fragrant and comforting soup from ” The Modern Vegetarian” by Maria Elia. For a change, you can garnish with crumbled feta and crispy onions as an alternative to the yoghurt.
