I made a vichisoisse for an apero dinatoire evening. small cups on a warm evening… went down well.
household favourites are beef & barley, chicken noodle, leek & potato, lentil & smoked sausage for winter, minestrone or bolito misto for summer…
Pea and ham remains my favourite “warming bowl of joy” on a wet and miserable winter’s day.
Home made chicken and vegetable or tomato and red pepper soup. If its from a shop, only tomato.
When I was in hospital last year, every lunch and evening meal came with vegetable soup. They asked me every time if I wanted it and every time I said no thank you. All I could think was all the leftovers being chucked in a pot and blended (but I was fairly delirious most of the time ).
Phó aromatic beef broth with deliciousness
Chicken broth with leeks and rice
Chicken broth with shiitake and coconut milk and fish sauce etc
Hot and sour soup
Tom yum goong
Chicken broth with ‘curry’ and parsnip whizzed
Soupe de poissons + rouille
Soupe à l’oignon
Nettle or watercress etc
Miso soup
And many more
I love soup and almost always have a pot of stock on the go
Minestrone , but it takes a while.
Turkish lentil soup, quick and easy.
Porridge, it’s easy to make at the height of summer when you have grown or bought the ingredients. I use my faithful old magimix and zap it all.
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Eh! It’s a doddle. Assemble the ingredients - tomatoes, cuke, celery, garlic, o/oil, onion, vinegar - throw all into a blitzer - Caramba! Gazpatcho!
I usually make 2 litres at a time. It lasts forever - the vinegar sees to that. I have some in the fridge that is many months old.
As for fave soup, on a trip to Krakow I became obsessed with żurek. Now, that is a bit of a palaver to make. You need a key ingredient that cannot be easily replaced – Fermented Rye Flour Starter. You can get this by letting rye bread go off sour when soaked in ???
I found the best żurek was, oddly enough, in an Italian restaurant. I imposed on my friends that we dine every night in this place so I could have żurek.
When I got back to UK I found all the ingredients in a Polish deli, with a tinned variety of the sour, fermented liquor. Mine was pretty good. A Polish couple reckoned it was a very acceptable version.
My mother’s pheasant soup. When it was just the two of us for Christmas she’d roast a brace of pheasant for Christmas lunch. Next day she’d make a wonderful pheasant casserole/stew. Finally the rest made a superb soup with a touch of sherry.
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If there’s one thing I really, really miss here in France, it’s not a pint of bitter, bitter, nor Sandham’s Lancashire Creamy cheese, but pheasant - a very cheap Cumbrian staple, and often free…
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Can’t beat a good dal, thick or thin.
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Never had porridge soup, but why not?
It’s certainly thick 
Ought to be called oat soup I suppose.
Maybe a slight stretch of the definition of soup but turkey chili. So easy to make, tastes great, and really healthy (without any toppings - add grated cheese and sour cream which makes it less healthy but even more delicious).
It freezes really well, incidentally.
Ingredients
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1 ½ teaspoons olive oil
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1 pound minced turkey
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1 onion, chopped
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2 cups water (I use chicken, turkey, or vegetable stock)
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1 (28 ounce) can canned crushed tomatoes
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1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
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1 tablespoon garlic, minced
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2 tablespoons chili powder (this makes it pretty spicy, use 1 tablespoon if you’d prefer less heat)
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½ teaspoon paprika
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½ teaspoon dried oregano
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½ teaspoon ground cayenne pepper
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½ teaspoon ground cumin
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½ teaspoon salt
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½ teaspoon ground black pepper
Directions
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Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until tender.
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Add water; mix in tomatoes, kidney beans, and garlic. Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
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Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
Having lived in Scotland we were spoiled with the availability of Game.
Pheasant was a staple.
Here it’s almost unheard of. Husband got so desperate for a dish of pheasant breast on roesti with cabbage ala Pierre Koffman - he picked up fresh roadkill.
Bit of a straw y bird, but still quite 
delicious…
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Pasta fagoule ? Spelling?
From the Italian song.
Pasta, borlotti beans, celery, garlic, potato, tomato and bacon lardons with a little chilli and fresh parsley with some coriander. Purée half the tin of borlotti to thicken the soup. Serve with some olive oil on the top and some Parmesan
For a proper recipe have a look at Antonio Carluccio’s book. He was very specific about the way in which the ingredients were added. Nothing better on a chilly day
Fagioli?
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Or in Italian-American , Pasta Fazool.
All sorts of spelling and pronunciation for this soup. Bean and pasta. Depends on the region of Italy from which you come, or as it might be called in different areas in the States
Whatever you call it, try and make it.
Antonio’s recipe is the best if you need to refer to one. He always made a new chef make this to see how good à chef they were. It’s a good test
Also good interpretated into other variations including fresh runner beans as well. Other beans work well too
My favourite soup is Cream of Mushroom, I normally try to use a mix of different types plus dried mushrooms. Adding the water the dried ones were soaked in gives the soup a rich, deep flavour.
Celery soup is another favourite.
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I love celery. Have you tried celery and celeriac soup? It has a lovely texture and an intense celery flavour.
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